Chapter 1: Crispy, Buttery Spanakopitas - Escaping the Winter Chill: A Daydream Journey to a Greek Island

Ok, so it's freezing cold outside, we're stuck indoors ... C'mon let's go ... Off on a group imaginary jolly to a Greek Island we go ...

Close your eyes and picture the scene ... The sky is blue and the heat feels delicious and it tickles your skin ... we've had a lazy morning exploring a picturesque fishing village, we've wandered around the cobbled streets lined with beautiful old white washed buildings, with brightly coloured shutters and doors ... Hot pink |Bougainvillea flowers tumble down the walls and brightly coloured flowers spill from old terracotta pots. An old tabby cat stretches lazily in a bright blue doorway and shoots us a reproachful look as we we make our way to the harbour front through an old crumbly stone archway ...

We are greeted by the sight of brightly coloured fishing boats that line the harbour front, fishermen's houses with balconies that extend over the impossibly clear blue water, pebble beaches and sun kissed coves. Time to relax at that gorgeous little seafront taverna and happily munch our way through a plate of crispy, buttery, Spanakopitas (garlicky spinach, ricotta and feta filled filo parcels) and a refreshing cold glass of wine or beer ... Bliss ...

... Oh ... Hang on ... Just don't look over your shoulder ... No, I said don't look ... Ok vision ruined by the Ready Brek guy in speedos that really shouldn't, who obviously refused the sun cream this morning ... There's always one where ever you go!!

The Greek Day Dream Recipe - Crispy, Buttery, Spanakopitas:

Ingredients

• ½ cup salted butter

• ⅔ cup onions, large dice

• 3 oz. fresh spinach leaves (about 3 cups fresh) ((2 ½ oz. frozen spinach))

• 1 8 oz. roll phyllo dough (you need 16 sheets)

• 6 oz. feta cheese, crumbled

• ⅓ cup ricotta cheese

• 1 egg yolk

• ½ tablespoon freshly squeeze lemon juice

• 1 teaspoon freshly chopped dill

• ¼ teaspoon garlic powder

• ½ teaspoon salt

Method:

Preheat your oven to 375° F.

• Saute your chopped onion in a skillet with 2 tablespoon of butter for about 10 minutes or until translucent.

• If using fresh spinach, add it to your onions and sauté for another 5 minutes or until the leaves are wilted down and water is fully evaporated. Take off heat.

• If using frozen spinach, make sure it is fully thawed. (A microwave can help do this quickly.)

  *There is a lot of excess water in frozen spinach so make sure to drain it very well. Take a few paper towels or a dish cloth and squeeze out any excess water. You do not want a watery filling!

• Add drained/cooled spinach, ricotta cheese, feta cheese, salt, onions, lemon juice, dill and garlic powder to a medium sized bowl and mix.

• Melt your butter in a saucepan or in a small bowl using your microwave. Scramble your egg in another bowl.

• Pull out your defrosted phyllo dough and lay one sheet down on the table.

  Make sure to cover your phyllo dough with a slightly damp dishtowel so it does not dry out!

• Carefully brush one sheet of phyllo dough lightly with butter. Add another layer of dough and brush again. You should have two buttered layers.

• Cut your phyllo dough into thirds lengthwise. Add 1½ - 2 tablespoon of filling to the bottom of each strip of phyllo dough.

• Begin folding from the bottom up. You will want to maintain a right triangle. Continue folding the triangle upward until you reach the top. (See photos.) You should end up with 24 triangles.

  Scramble 1 egg with a splash of water and brush it generously over the top and sides of your triangles. Place finished triangles on a non-stick baking sheet. Repeat until finished. Sprinkle sesame seeds on top if you prefer.

• Bake in the center of your oven for 12-15 minutes or until your dough turns golden brown.