Greek food is delicious and perfect for summer.
This is a quick and easy spanakopita recipe...
10 -14 sheets Phyllo Dough
8 oz Feta
Olive Oil (a generous amount)
Layer phyllo dough, brushing with oil (I recommend 5-7 layers). Mix feta (about half a pound) with three eggs. Stir in spinach (if you are using frozen spinach, thaw it first, if you are using fresh spinach, cook it first). Pour mixture over bottom phyllo sheets. Add top sheets (brushing with oil, of course). Cook at 350 until the top is golden brown (about 30 min).
One problem with cooking with phyllo dough is that you always end up with a lot of leftover... What better to do than make dessert? In an earlier entry, we introduced you to mockla. Here is another delectable (and slightly lighter) option.
Phyllo dough, in long strips
Mix honey (amount depends on how many puffs you are making, but start with 1/4 cup) and cinnamon to taste. Take three long strips of phyllo dough, layer, brushing generously with butter. Fold in half. Spread honey mixture over phyllo dough. Keep it pretty thin for a more delicate taste. Fold down top and bottom (the long sides) and roll. Brush top with butter. Repeat until you have used all your phyllo dough (or have made as many as you want...). Bake at 350 until golden.
And, if you are still looking for something to do with all that phyllo dough, I highly recommend this recent Leek and Yogurt Pie recipe from the New York Times.