The secret ingredients for a simple yet impressive dinner may already be in your freezer: frozen phyllo dough and frozen spinach (lots of it) for the savory Greek pie spanakopita.
First, let’s dispel the notion that phyllo is difficult. Disregard those fussy instructions in most recipes; phyllo is actually more forgiving than they make it sound. The only trick is to thaw it in the refrigerator at least a day ahead. Then judiciously brush melted butter or olive oil over several layers as you place them, one at a time, on top of a filling for a flaky, golden crust. No rolling pins, no messy flour.
Second, this time of year, frozen spinach is tastier and far more nutritious than fresh. Flash-frozen as soon as it’s picked, it retains its flavor and vitamins. Spinach from California has spent days traveling from the field, to the warehouse, to the grocer’s shelf, to our refrigerators. (It can lose 90 percent of its nutrients within 48 hours of being picked.)
Spanakopita makes a wonderful main dish and, when cut into small triangles, a fine party appetizer or first course. This time of year, it’s a great way to use up staples as you clear your freezer. Feel free to vary the combination. Mix in other frozen veggies (peas, corn, carrots) with the spinach. Try swapping out the feta for a milder chèvre and the Parmesan for aged Gouda. Experiment with the seasonings, too. Add a little za’atar or cumin, a few red pepper flakes — whatever you like and have on hand.
