Phil's Bacon Spanikopita

Phil's Bacon Spanikopita Recipe - Traditional Greek Dish with a Twist

Region / culture: Greece | Preparation time: 2 hours | Cooking time: 10 minutes | Servings: 12

Introduction

Phil's Bacon Spanikopita is a delicious twist on the traditional Greek dish, combining the flavors of bacon, spinach, and feta cheese wrapped in crispy phyllo dough. This recipe is perfect for a savory appetizer or a light meal.

History

Spanikopita is a popular Greek dish that traditionally consists of spinach and feta cheese wrapped in phyllo dough. Phil's Bacon Spanikopita adds a unique twist by incorporating crispy bacon into the filling, adding a rich and savory flavor to the dish.

Ingredients

2 sticks of butter (1 cup)
8 strips of bacon
2 bunches of spinach (frozen spinach also works)
2 boxes (excess) of phyllo dough
32 oz (907 g) feta cheese
0.5 cup shredded mozzarella cheese
0.25 cup shredded parmesan cheese
1 clove minced garlic
1 tsp garlic powder
1 tsp onion powder
1 tsp ground nutmeg
0.5 tsp oregano
0.25 tsp salt

How to prepare

Set out phyllo dough to thaw at room temperature for approximately 2 hours (still in package).
Open one roll of phyllo and begin to separate sheets. If it is too moist and sticking together, let it sit to dry out. If it is too dry and brittle, place a damp washcloth over the sheets for a few minutes. (This step can be skipped, but it helps with the assembly in step 8).
Cook bacon in a medium pan over medium heat. Set aside to cool.
Chop the first bunch of spinach into quarter-sized pieces. Melt 1 tbsp of butter on a large skillet. Cook the spinach, stirring constantly until wilted. Set aside to cool. Repeat with the second bunch of spinach.
While the spinach is cooking/cooling, crush the bacon into bits and place it in a large mixing bowl.
Once the spinach is cooked and cooled, drain it by squeezing thoroughly over a sink. The drier, the better. Add the drained spinach to the mixing bowl with bacon. In a small saucepan, melt the remaining butter on low heat.
Mix the feta, mozzarella, and Parmesan cheeses into the mixing bowl. Add the minced garlic, garlic powder, onion powder, nutmeg, oregano, and salt to the mixture. Stir thoroughly using your hands.
Preheat the oven to 375°F (191°C). On a cookie sheet (you may line it with aluminum to minimize mess), lay down one layer of phyllo. Gently brush melted butter onto the phyllo using a pastry brush. Be careful not to saturate the phyllo with butter or cause rips and tears. Once the first layer is lightly buttered, place another layer of phyllo on top. Butter this layer as well (lightly). Fold both sheets of phyllo in half lengthwise. Take a small handful of the cheese/spinach/bacon mixture, compress it, and place it at one end of the phyllo. Proceed to fold the phyllo in right triangles, similar to folding a flag. At this point, you may either freeze it for later or proceed to the next step.
Place all completed spanakopita on a separate cookie sheet. Lightly glaze the top of each piece with melted butter. Bake in the oven for approximately ten minutes or until golden brown. The cooking time may vary depending on the amount of stuffing inside the phyllo.
For storage, it is better to freeze if it has never been cooked. If it has been cooked, store it in the fridge for up to a week.

Variations

Substitute the bacon with cooked ground lamb or beef for a different flavor profile.
Add chopped sun-dried tomatoes or roasted red peppers to the filling for a pop of color and sweetness.

Cooking Tips & Tricks

Make sure to thoroughly drain the cooked spinach to remove excess moisture, as this will prevent the phyllo dough from becoming soggy.

- Be careful not to overfill the phyllo triangles with the cheese and spinach mixture, as this can cause them to burst open during baking.

- Brushing each layer of phyllo dough with melted butter helps to create a crispy and golden crust.

Serving Suggestions

Serve Phil's Bacon Spanikopita as an appetizer with a side of tzatziki sauce for dipping, or as a light meal with a Greek salad.

Cooking Techniques

Folding the phyllo dough into triangles helps to create a neat and compact shape for the spanikopita.

- Brushing each layer of phyllo dough with melted butter helps to create a crispy and flaky crust.

Ingredient Substitutions

Use frozen spinach instead of fresh spinach for convenience.

- Substitute the feta cheese with ricotta or cottage cheese for a milder flavor.

Make Ahead Tips

Phil's Bacon Spanikopita can be assembled and frozen before baking for up to 1 month. Simply bake from frozen, adding a few extra minutes to the cooking time.

Presentation Ideas

Serve Phil's Bacon Spanikopita on a platter garnished with fresh herbs, such as parsley or dill, for a pop of color.

Pairing Recommendations

Pair Phil's Bacon Spanikopita with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the rich and savory flavors of the dish.

Storage and Reheating Instructions

Store any leftover Phil's Bacon Spanikopita in an airtight container in the refrigerator for up to 1 week. Reheat in the oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Phil's Bacon Spanikopita contains approximately 250 calories.

Carbohydrates

Each serving of Phil's Bacon Spanikopita contains approximately 20 grams of carbohydrates.

Fats

Each serving of Phil's Bacon Spanikopita contains approximately 15 grams of fat.

Proteins

Each serving of Phil's Bacon Spanikopita contains approximately 10 grams of protein.

Vitamins and minerals

Phil's Bacon Spanikopita is a good source of calcium, iron, and vitamin A.

Alergens

This recipe contains dairy (feta, mozzarella, and Parmesan cheeses) and wheat (phyllo dough), which may be allergens for some individuals.

Summary

Phil's Bacon Spanikopita is a flavorful dish that is relatively high in fat and protein, making it a satisfying and indulgent treat.

Summary

Phil's Bacon Spanikopita is a delicious and indulgent twist on the classic Greek dish, combining the flavors of bacon, spinach, and feta cheese in a crispy phyllo crust. This recipe is perfect for entertaining or as a special treat for yourself. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Phil's Bacon Spanikopita. It was a warm summer day, and I had just arrived at a potluck hosted by my dear friend, Phil. As soon as I walked through the door, the aroma of sizzling bacon and fresh herbs filled the air, enticing my senses and making my stomach rumble with hunger.

Phil greeted me with a warm smile and a hug, his eyes twinkling with excitement. "I've made something special for you today, my dear friend," he said, leading me to the kitchen where a golden-brown tray of Spanikopita awaited us. The flaky layers of phyllo dough, the savory filling of spinach and feta cheese, and the crispy bits of bacon on top made my mouth water.

I couldn't wait to try it, and as soon as Phil handed me a piece, I took a bite and was instantly transported to food heaven. The flavors danced on my tongue, the textures melted in my mouth, and I knew that I had just discovered something truly special.

After I had devoured my piece of Spanikopita, I turned to Phil with wide eyes and a big smile. "This is incredible! How did you come up with this recipe?" I asked, eager to learn more about the dish that had captured my heart.

Phil chuckled and poured us each a glass of wine before settling down at the kitchen table. "Well, my dear, this recipe has been in my family for generations. My grandmother used to make it for special occasions, and I've added my own twist to it over the years," he explained, taking a sip of his wine.

As Phil shared the story behind the recipe, I listened intently, captivated by his words and the passion in his voice. He told me about how his grandmother had learned to make Spanikopita from a Greek friend who had immigrated to the United States many years ago. The friend had taught her the traditional recipe, but Phil's grandmother had added bacon to the dish, giving it a unique and delicious twist.

I was amazed by the history and tradition behind the recipe, and I knew that I had to learn how to make it myself. Phil graciously offered to teach me, and we spent the rest of the afternoon in the kitchen, cooking and laughing together.

As we worked side by side, Phil shared his tips and tricks for making the perfect Spanikopita. He showed me how to sauté the spinach until it was wilted and tender, how to crumble the feta cheese just right, and how to layer the phyllo dough with precision and care.

I watched as Phil worked his magic, his hands moving with skill and grace, and I couldn't help but be inspired by his passion for cooking. It was clear that he loved sharing his recipes with others, just as I loved learning from him.

After a few hours of cooking, the Spanikopita was finally ready, and we sat down to enjoy our creation. The dish was even more delicious than I remembered, and I savored every bite, knowing that I had learned a valuable lesson that day.

As I bid Phil farewell and headed home, I knew that I would never forget the day I discovered the recipe for Phil's Bacon Spanikopita. It was a moment of connection, of sharing, and of learning that had touched my heart and filled my soul with joy.

And so, I carry on the tradition of making Phil's Bacon Spanikopita, sharing it with my friends and family, and passing down the recipe to future generations. It is a reminder of the power of food to bring us together, to create memories, and to nourish our bodies and our souls.

As I sit here now, reminiscing about that special day, I am filled with gratitude for the gift of cooking and the joy of sharing recipes with others. And I know that the recipe for Phil's Bacon Spanikopita will always hold a special place in my heart, a reminder of a friendship that blossomed in the kitchen and a dish that truly touched my soul.