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Lori’s Cooking Segment on ‘207’ Monday 2/3/14 [PICTURES]

Lori getting ready for '207'

Rob Caldwell from WCSH6 invited me to cook on ‘207’. Jeff Parsons asked me on ‘The Q Morning Show, “Why?” Okay, a valid question. And Rob’s answer surprised me and thrilled me!

Years ago Rob came into the studio (probably 6 years ago) and interviewed ‘The Q Morning Show‘. He asked each one of us what we would be doing if we weren’t on the radio. I said cooking. Well, like a lot of us, Rob is a little slow with follow up, but he finally had me doing my dream.

Lori preparing ingrediants for spanikopita

I was so nervous. I had never cooked on TV before. And guess what, I had to make spanikopita (Greek spinach pie) in FIVE MINUTES! No time for getting this wrong!

Lori and all the ingrediants for spanikopita

I was going through my head all of the ingredients hoping I hadn’t forgotten anything. I had prepped the night before and even made a batch for that ‘Lookee! All done!‘ moment in the segment.

spanikopita - final product

The final product turned out great and I stuck around and made a batch for the crew as they had wolfed down the ones I had ‘pre-made’. Look for the ‘207‘ segment to run Monday 2/3/14 at 7pm on WCSH6.

Here’s the recipe if you’d like to try this at home: Makes 16ish

You’ll need:

  • half a stick or more of butter melted
  • salt/pepper to taste
  • 1 package of chopped frozen spinach, thawed and drained well
  • half an onion chopped
  • 1-2 tbsp of fresh chopped dill
  • 1-2 tbsp of fresh chopped dill
  • 24 oz of ricotta cheese
  • 6 oz of feta cheese (not crumbled)
  • 1 egg
  • frozen box of filo dough (sheets)

Preheat oven to 350 degrees. When you open the feta, drain off any liquid. Crumble with hands so that it’s in small pieces. Put all ingredients except butter and filo in a bowl and mix well. Gotta be honest with you, this is a dirty job and the best mixing is with your hands. Add salt and pepper. About a teaspoon of salt and a quarter teaspoon of pepper. I prefer kosher salt and fresh ground pepper but any will do. Set aside.

Now time to make your triangles. Filo can be tricky and I have found it best to be sure to follow the directions on how to defrost it. The good news is they give you a lot and if you need to chuck the mistakes, go for it.

Lay a sheet of filo on a plastic cutting board that has been brushed with a little melted butter. Brush butter on the sheet. Put another sheet of filo on top and repeat. You want a total of 3 sheets of filo with butter on each sheet including the last one.

Cut filo sheet in half the long way to make two strips. Take a tablespoon and scoop a hefty spoonful on each strip. Fold like a flag to make a triangle. Put on a greased cookie sheet or on a non-stick cookie sheet. Brush with melted butter. I have never been able to get the amount of filling to match the amount of sheets right, so just make them until you run out of either.  Make sure you brush butter on all the triangles. This recipe is really just an excuse to consume butter.

Bake at 350 for at least 30 minutes. It may take up to 45-60 depending on your oven and how golden brown you want them. I like my spanikopita a very golden brown.

Experiment with this! You can put anything in the filing! It’s great for jams, or even a taco mixture with cheddar! The most important thing is to enjoy and yell opa!

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