Spanakopita - Meatless Monday - Martha Stewart

well let's get started making um aap's mother's spanic Copita and a little secret which I'm going to tell you oh okay good okay so olive oil course camata yes from camata the half a cup and it's green you can see how green it is it's so beautiful you heat it up and then you take your can we do our leaks we have a two um leaks which we have already preut and very finely cut yes and um the White and the green and then we take six calion also very finely cut and we mix that and so spanny Copita is a pie basic using pastry of a felo dough for pastry exactly and then you take your deal Lots I love lots of deal do you love deal yes I love Dill I grow dill and you do oh yes your yes I do right now in my Greenhouse Garden I have it growing and then the thing about swob is that you can have it for lunch you can have it for dinner you can have it for breakfast and you can actually take it um home and um you know share it when you go people say bring something it's a great dish to bring to somebody so you do this for a few minutes like five six minutes till it's very very until it looks like that here it is okay and then this is your frozen spinach which is about 3 lbs and you've taken it out the night before and you've drained it really well because you don't want any of the water okay and then you take it and uh you mix it so do you buy chop SP or leaf spinach chopped okay by the CH and you can do it you know in the morning you could use fresh if you want to cook it all if you want more work for yourself right I don't know I'm not that kind of person I like to make it a little do you need that a little higher a little higher thank you and then you mix that really really good and um you they prepared so many so many good swap outs for and then you take this and you actually put in the refrigerator because you wanted a little cold because now you're about to put your cheese oh okay and so here it is it's like m the m magic it's already and uh you take your feta cheese which is about 6 oz and sometimes some people do you like Feta I love feta I love ricotta I love I like everything now here's that's my mother's secret was she used the ricotta because it made it sweeter sometimes even cot's cheese but the thing about it is in combination with a feta I love that yeah and that's not very common yeah so would you help me Martha oh sure okay would you put it and Excuse me yes and this is 12 to 16 ounces if you like more fat please try home and see you might you want it a little cheesier okay and then you mix all that and then you put your um eggs so two large eggs beaten beaten yes thank you and it gets so it's you're just making a beautiful filling almost not a custard but a cheesy spinachy filling yes exactly parmesan cheese and parmesan cheese do you have parmesan cheese in Greece we borrow it from the Italians oh you do right right across the right across the sea right yeah we Bor them men too okay good I [Music] mean why what's wrong with Greek men oh it's another show oh okay okay so Italian men are better I I don't want to get a bad reputation they're Wonder they're wonderful Greek men they're one we love them yes but you like Italian men better I think I think a little bit of both maybe I don't know how did we get into that conversation it's it's okay I like talking about man it's very fine so I'll keep mixing that but you show how to make make the pastry then we get um our pastry I use apolloo you take 10 sheets she on the bottom and you B it and then this is very moist we put a wet towel as you can see here it dries out so fast now you're using what kind of uh filo the Apollo Foo okay and then you buy in a box you buy in a box you know Apollo was the god of structure geometry and architecture and you need a little bit putting one more here okay and then we put a little more butter it's already dry you see you have to Apollo you know was this amazing God all of this yes all of these all a lot of these life's recipes are in my book about what such such good sentiment and very friendly and and happy and and deep at the same time I wanted to show people that many times in our lives we want things to happen and they don't happen right right we want relationships work and when things that we want don't happen like for me a lot of things my acting career other things happen that are supposed to happen for us and uh that the most important thing is that we don't shut down because if we shut down then opportunities can't come our way but if we stay open all sorts of wonderful things can happen and we can find our own path and that's what the book is about that's why I call it unbind your heart unbinding unbinding although to me it feels your audience looks extremely Unbound and happy we have the best audience amazing it everybody did this go on top now they look happy and bright so now how many layers how many layers here 10 10 layers and we batter it okay and we take on and then we have it almost ready here so and what temperature do we do we chill this again we chill this again yes so that we can cut it and then we go here where we are going to take this my darling okay all ready so don't forget to butter in between the layers of the felo very important right and then you take this which I'm going to cut for you now you have put this in the refrigerator for about 20 minutes so I've only done three layers and you afterwards you take it out and you bake it for uh 375 for 50 to 60 minutes till it's golden okay you have let you have put on your egg on top you know on that right yes and then you have baked it oh so that's what's going to make it that beautiful color Yes part of the whole thing of course was I loved cooking with my mother is because we used to talk about everything she used to has this great expression Martha us she used to say if I was upset or something she used to say to me change the channel oh it became so you said that in English or in Greek in Greek how does that say how does it sound in Greek okay like that she wouldn't tolerate us going around moping so we cutting it basically very just slicing it very gently so when it's cold it's much easier to slice exactly yeah I see and then you do four and four we leave the big pieces for the men okay for the Italian men Italian men yes Greek men we only feed them if they're good they're not good we and make sure that it's all cut here and of course this goes so that goes into the oven exactly okay yes and then once we have that uh you make sure looks so beautiful does it look great I like these dishes too nice deep dishes love I love the dishes so there we have it and there we have it and there we have here I can serve [Music] [Applause] sure

Channel: Martha Stewart

Views: 104,658

Keywords: Martha, Stewart, Martha Stewart, Martha Stewart Living, Home living, spanakopita, greek, spinach, pastry, turnover

Id: NyjPCeZq4M4

Length: 7min 39sec (459 seconds)

Published: Mon Jun 03 2013