Last week a couple of my crackerjack friends (they're Lebanese, of course!) came by to talk some of the nuances of marketing my new cookbook. Ohhh we laugh together a lot! G. and A. have the gift of creativity and brilliance and fun all wrapped into a powerful package. They're sisters, and I've known them for a lifetime. G. brought stuffed kousa and her beautiful spanakopita, which got me craving more spanakopita...
As we head into this last week of summer (sorry, I said it), I'll be back with you for some new recipes to take into Labor Day weekend. But this Easy Spanakopita too: the crispy, buttery, spinach-y delight can get made SO fast with my pour-over method, then popped into the freezer (do that with a raw assembled batch, or bake, cool, then freeze). Pull it out, thaw it, reheat to perfection, and you've got a holiday weekend meal done and dusted!! Perfect for brunch, lunch, dinner, snack, mezze appetizer + cold drink, you name it.
Scroll down for what to serve to round everything out, including an Olive Oil Cake that you can make ahead, then spoon sugared, flower-watered fruit over and some whipped cream or ice cream for a fantastic easy dessert.
My Lebanese Baking EVENTS (a.k.a. "tour") are taking great shape and I can't wait to share it all with you very soon! Thank you for all of your pre-orders, my habibis (you get a bonus with that, don't miss it here!). I'm humbled and so grateful to you.
Bless your hands,
Easy Version.
My method leaves nothing to be desired and cuts the assembly time by a lot. P.S. The filling in this pie is mouthwatering.
You need clarified butter for the Spanakopita. You can buy it (there's a giant organic jar of it at Costco that I really like), but it's easy and wholesome and economical to make it yourself. Make a lot and keep it in the refrigerator for the season ahead.
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