In Cast-Iron Cooking (Storey Publishing, 2016), by Rachael Narins, learn to get the most from your cast-iron cookware with 40 fabulous recipes especially designed for cast iron, from a full English breakfast to chilaquiles, pan pizza, cheesy beer fondue, Korean fried chicken, vegetarian chili, mango curry, party nuts, two kinds of cornbread, baked apples, gingerbread — and the perfect grilled cheese sandwich! You’ll also learn how to buy the cast-iron pots and pans that are right for you and how to care for them successfully.
You can purchase this book from the Mother Earth Living store: Cast-Iron Cooking.
This spanakopita is my variation on the classic Greek dish, with the addition of pine nuts and some sun-dried tomatoes. In this recipe the spinach doesn’t actually touch the sides of the pan, so the spinach won’t discolor or react in any way.
Cast-Iron Spanakopita Recipe
• 3 cups frozen spinach, defrosted and coarsely chopped
• 2 eggs, lightly beaten
• 1/4 cup pine nuts or walnuts, toasted and coarsely chopped
• 1/4 cup minced sun-dried tomatoes
• 2 cups crumbled feta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/2 cup minced fresh dill
• 1/4 teaspoon ground nutmeg
• Freshly ground black pepper
• 1⁄3 cup olive oil
• 1 package phyllo dough sheets, thawed in the refrigerator
1. Preheat the oven to 375 degrees F.
2. Squeeze out any excess moisture from the spinach.
3. In a large bowl, combine the eggs, pine nuts, sun-dried tomatoes, feta, Parmigiano-Reggiano, dill, and nutmeg. Stir to combine. Stir in the spinach and season generously with pepper.
4. Using a pastry brush and working quickly, lightly oil one side of a phyllo sheet and lay it, oiled side down, in a 10-inch skillet so it comes up the sides. Repeat with three more sheets of phyllo, making sure to lay them in different directions and leaving quite a bit of overhang.
5. Spread the filling on the phyllo. Top with three more sheets of phyllo that have been trimmed to fit the skillet. Fold the overhanging phyllo on top, and brush with additional oil.
6. Using a sharp knife, score the phyllo into six wedges.
7. Bake the spanakopita for 35 to 45 minutes, or until the top crust is golden brown. Let cool until just warm. Cut along the score marks to serve.
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Excerpted from Cast-Iron Cooking (c) Rachael Narins. Photographs by (c) Keller + Keller Photography. Used with permission of Storey Publishing. Buy this book from our store: Cast-Iron Cooking.