This spanakopita pie looks terribly fussy but it’s really very forgiving. You can stack it, crease it and rip it, but as long as you brush it with enough butter, it will end up crisp, golden and delicious. It will be gobbled up by vegetarians and meat-eaters alike, and it’s even fabulous heated up the next day.
From Claire Tansey: "I often get asked about vegetarian party dishes. Whether it’s a big family Christmas dinner or a neighborhood potluck, a special vegetarian entrée isn’t just a welcome addition anymore—it’s often required! Whatever the occasion, this is your new go-to dish, because, truly, it’s unforgettable."
To use phyllo pastry, first thaw it in the package, either overnight in the fridge or on the counter for an hour or two. Unroll the package of phyllo and unfold it so all the sheets are in a single layer. Transfer one whole sheet to the counter to brush with butter as above, and cover the remaining stack of phyllo with a slightly damp tea towel. Once you’ve used what you need, reroll the phyllo, wrap it very well with plastic wrap and keep it in the fridge for up to a week.
Dinner, Uncomplicated frees you from the pressure of the evening meal with simple and satisfying recipes for every night of the week: the ones with the luxury of 45 minutes and the ones when the whole family needs to eat right now. These 90 inspired and easy-to-follow recipes are simple to shop for, efficient to prep and quick to clean up, and the dinners they make are flavourful, nourishing and always crowd-pleasing. What’s more, the recipes and techniques in this invaluable book are designed to suit every type of meal planner, whether you like to schedule your week, batch and freeze, fly by the seat of your pants or discover some perfect place of your own in between.
Building on her celebrated first book, Uncomplicated: Taking the Stress Out of Home Cooking―which showed the world that food can be spectacular without being difficult, and special without being expensive―Claire Tansey’s follow-up release keeps a laser focus on dinner, with wall-to-wall meals and no filler, desserts or sides to wade through. With unfussy ingredients and simple approaches, this intuitive guide to dinner is organized in a way that lets you tackle that pressing daily question in any situation, in whatever way your day, your mood and your family demands.
Drawing on her years of experience as a chef, teacher, mom and food director at Chatelaine, Tansey also offers practical, tried-and-true strategies for getting ahead, stocking the freezer, meal planning and generally making that all-important meal more of a joy and less of a chore. You’ll also find innovative ways to give leftovers a delightful second act, and a whole chapter of smart tips for giving flavourful new life to the scraps of food we usually throw away―allowing you to “waste watch,” protect your budget and preserve the environment, all at the same time. There’s even a mouthwatering section on simple-but-impressive celebration dinners, for those weekends when you have a little extra time to surprise your family or wow your guests.
Save money, eat healthier, free up quality time, take care of the planet and take care of yourself, all by making dinner. It’s just dinner, but now it’s uncomplicated.
You will need:
285-g bag chopped kale
300-g package frozen leaf spinach, thawed
250 g cream cheese, at room temperature
4 green onions, finely chopped
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1 cup crumbled feta
4 sheets phyllo pastry, thawed
1/4 cup butter, melted
- Preheat the oven to 400°F. Place the kale in a large pot. Add several spoonfuls of water, cover and bring to a boil. Reduce the heat and let the kale cook gently, until it is very soft, about 5 minutes. Drain in a colander then rinse with cold water. Add the spinach to the colander, then squeeze as much liquid as possible from the greens (squeeze handfuls of the mixture as hard as you can).
- Chop the greens finely. Combine them with the cream cheese, eggs, onions, parsley and salt in a large bowl and stir very well until combined (you can do this with an electric mixer if you prefer). Stir in the feta. Reserve.
- Place one sheet of phyllo on the counter, then brush it with butter using a natural bristle brush, covering the entire surface lightly. Take another sheet of phyllo and place it on top of the first sheet, rotating the top sheet 90 degrees so it’s perpendicular to the bottom sheet. Brush the phyllo with butter. Place a third sheet crosswise over the first two and brush with butter, then add a fourth sheet of phyllo perpendicular to the third sheet. Brush the top with butter.
- Brush a 9-inch pie dish with butter. Transfer the buttered phyllo to the pie dish, tucking it into the corners and letting the extra hang over the sides. Add the kale mixture and smooth into an even layer. Fold the overhanging phyllo loosely over the spinach mixture. Brush the top with the remaining butter. Bake 35 to 40 minutes, or until the phyllo is deeply golden all over. Let stand 10 minutes before slicing.
Make it ahead: The filling can be mixed and kept in the fridge for up to 24 hours.
Made it? Tell us about it–