Yes, Ricotta is a Cheese! The Great Spanakopita Debacle cover art

Yes, Ricotta is a Cheese! The Great Spanakopita Debacle

Yes, Ricotta is a Cheese! The Great Spanakopita Debacle

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About this listen

 This week on The Recipe Box, April Summers calls in from Chicago to tell us about one of the most memorable food moments when she made spanakopita to impress a crush, told a little white lie about the ricotta, and, well... things did not go as planned. Giggles ensued, and what follows is a heartfelt conversation about how cooking can be its own kind of love language. From the Recipe Box of April Summers Spanakopita

Ingredients

  • 1 pound frozen chopped spinach, defrosted but not drained
  • 1 cup ricotta cheese
  • 1 cup feta cheese
  • 2 eggs
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dry or 1 tablespoon fresh dill
  • 1 teaspoon fresh-squeezed lemon juice
  • 1 box (1 lound) phyllo dough, chilled but not frozen
  • 1½ sticks unsalted butter, melted

Directions

Preheat your oven to 350 degrees F. Mix the spinach, cheeses, eggs, spices, herbs, and lemon juice in a mixing bowl. Set aside. Use parchment paper to line a 9-by-13-inch pan. Alternatively, you can use butter to grease the pan.

Begin to lay the sheets of phyllo dough in the pan. Use one layer at a time and brush lightly with melted butter between layers. If the dough begins to dry out while you work with it, cover it with a slightly damp kitchen towel or paper towel. Once half of the phyllo dough is in the pan, add half of the cheese mixture. Then layer the remaining half of the dough in the same manner. Bake until crispy and brown – 45-55 minutes. Enjoy!

Special Thanks

Production: Benjy Jeffords, SIU School of Journalism and Advertising

Marketing: Emma Thompson, Salukis AdLab

Music: MisunderStudios https://www.misunderstudios.com/

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