Serious Eats: Recipes
Cook the Book: Mama Voula's Spanakopita
While I was in college, art school to be exact, I was a vegetarian. I also wasn't a very adventurous cook. Spaghetti with jarred pasta sauce with some soy "meat" substitute, taco salad made with soy "meat"... you get the idea. Don't get me wrong, I ate fairly well and my friends (mostly vegetarian art school students) were always happy with the meals that I made. But one day, I decided to branch out and cook something a bit more labor-intensive. I made spanakopita. I have to say that it was a revelation. It turned out beautifully and gave me the confidence to try out other more involved cooking projects. Years later, my cooking skills have vastly improved and there are few dishes that I won't try to make in my home kitchen. And I still love spanakopita.
This recipe for spanakopita from JoAnn Cianciulli's L.A.'s Original Farmers Market Cookbook is adapted from Ulysses Voyage, a Greek taverna in Farmers Market. The recipe comes from owner Peter Carabatos's grandmother, Mama Voula. She's a native of the village of Kalamata, home of the famous black olive. Mama Voula used a thicker style of filo for her spanakopita, making it a bit more resilient and easier to handle. Look for country-style filo or substitute puff pastry for this recipe.
Win 'L.A.'s Original Farmers Market Cookbook'
As always with our Cook the Book feature, we have five (5) copies of L.A.'s Original Farmers Market Cookbook to give away this week.