I don't know if I told you this, but I kinda live in the sticks. Some might consider this the rolling hills of suburbia, but for this urbanite, I am in yokeltown. Not a bad thing, I am not going to complain about my country drive to work, counting at least 3 freshly road killed white tail deer each morning. Traffic whaa? And there are never loud noises to complain about in my township. AND in this territory known as Pennsylvania Dutch, there is an amazing Egyptian eatery inside the nearest supermarket (no relation to the supermarket). Everything that gets pumped out of that kitchen is swoon-magical. My go-to favorite is something described as a "calzone" with spinach, garlic, chickpea, and cheese tucked inside. I thought I'd re-create this favorite into one of my favorites: spanakopita. This may just be my new favorite version of a favorite!
Chickpea Garlic Spanakopita
1 1/2 pounds baby spinach, rinsed
1/2 pack of phyllo, thawed
1/4 cup butter, melted
1/4 cup olive oil
1 cup crumbled feta
1/2 cup shredded swiss cheese
1 cup cooked chickpeas
4 cloves garlic, minced
extra olive oil
- In a large pot, on medium high, heat a few gluggs of olive oil. Add spinach and let cook until barely wilted. Stir in garlic. Remove from heat and let cool down a bit.
- In a medium sized bowl, mix together cheeses and eggs. Set aside.
- Heat oven to 350 degrees.
- Mix olive oil and butter together (I used a mix to keep it a little lighter than all butter).
- Grease the bottom of baking vessel with some oil mixture, then start layering about half of the phyllo , sprinkling the oil mixture in between each layer.
- Squeeze out an extra liquid from the spinach mixture, then add the cheese mixture. Stir and spread onto layered phyllo.
- Continue layering until finished with phyllo. Pour extra melted butter on top and score with a sharp knife. Bake for about an hour or until golden on top.