I met Lisa Vihos when David and I visited Lakeland College in Wisconsin last October. We were in a workshop together and I loved her poems. Later we talked about food and cooking and I was thrilled when she agreed to contribute a recipe. Lisa's poems have appeared or are forthcoming in Free Verse, Lakefire, Wisconson People and Ideas, Seems, and Big Muddy. She loves to cook for family and friends (see how happy she is in the photo above, with her sister and dad?). Lisa maintains a weekly poetry blog here. And here's what she has to say about this week's recipe for spinach pie:
It helps immensely to properly follow the thawing instructions as written on the box. Take it out of the freezer two hours before you will use it, just like it says. Do not try putting the phyllo in direct sunlight for a 20-minute speed thaw. Plan ahead!
Have all the ingredients mixed and ready before you open the
phyllo package. Don’t be leaving your phyllo exposed to the air while you are
melting butter or mixing spinach or anything like that. If you must leave your
phyllo unattended to go to the bathroom, answer the phone, or help a child tie
a shoe, make sure to cover the sheets with a clean, dry dish towel to protect
them from the air.
Work quickly and stay calm. A few sheets may stick together.
A few sheets may end up in shreds. No matter. If you keep your wits about you
and just keep pushing on, you will end up with a spinach pie. I have made a
whole pie from shreds and a few well-placed sheets that kept their shape! Remember, butter is your friend and can be
used to glue everything together if need be.
In the making of spinach pie, as in life, there are no mistakes! Only reminders to pay closer attention to detail next time. Be quick, but not sloppy. Mend when mending is required. Do not skimp on butter. Stay calm. Be kind and gentle. Do not tear into fragile things. Share. Spinach pie tastes best when eaten with friends. Yasoo!
Lisa’s Yaya’s Spinach Pie1 lb. package frozen phyllo dough
3 10 oz. packages frozen chopped spinach
8 oz. feta cheese, crumbled
24 oz.. container small curd cottage cheese (sometimes, I only use ¾ of it and I eat the rest for lunch)
2 eggs, beaten
2/3 cup grated parmesan cheese
1.5 sticks of butter, melted (approximately - if anything you will need more)
3 Tbls chopped fresh dill (optional)
Remove phyllo from freezer at least two hours before you will be making your spinach pie and leave it on the kitchen counter to thaw. (Read the instructions on the box. They know what they are talking about! See “A Note About Phyllo” above.) Preheat the oven to 375. Melt 1.5 sticks of butter on low heat and keep it melted but watch so it doesn’t burn.
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