{"id":5083,"date":"2014-02-10T14:38:37","date_gmt":"2014-02-10T21:38:37","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=5083"},"modified":"2017-03-22T16:53:24","modified_gmt":"2017-03-22T23:53:24","slug":"classic-spanakopita","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/classic-spanakopita\/","title":{"rendered":"Classic Spanakopita"},"content":{"rendered":"

\"Classic<\/p>\n

I'm back! Woop woop! We got back late last night from Utah, where we spent a long weekend skiing at Alta with our friends. SO. MUCH. FUN. I'm not a die-hard alpine skier, I'll take a Nordic course over a chairlift almost any day, but this weekend made me question my preferences. We had inches upon inches of soft, fluffy, white, amazing, delicious, powder. SO MUCH POWDER. It was awesome. My thighs burned like the sun. Good thing every yoga teacher last week was obsessed with chair pose (ugh), I was semi-prepared for the wrecking of my legs!<\/p>\n

\"Classic<\/p>\n

We also spent a day, before the alpine awesomeness, at Soldier Hollow - where the Nordic races in the 2002 SLC Olympics were held. {side note: IT'S OLYMPICS TIME!!!!}. We skated the official Olympic course, and I think most of the other trails at Soldier Hollow, on Thursday. It was fun to see the course, and the remnants of the Olympics, but at the end of the day: I prefer skating in Bozeman. We have GREEN trees, and beautiful scenery, and fabulous trails that just can't be beat. I'm realizing how spoiled we are. Bohart Ranch, you truly are my favorite Nordic center.<\/p>\n

\"Classic<\/p>\n

Now we're home in withdrawal from spending time with such awesome friends. Back to work! I have a long list of things I hope to cook this week, none of which I have actually done yet. We made the mistake of leaving the house semi-dirty, so I feel the need to clean EVERYTHING before I can get an ounce of work done. So, tomorrow I will cook all of the things! Hopefully. In the meantime, I'll tell you all about this wonderful spanakopita!<\/p>\n

\"Classic<\/p>\n

I've always liked spanakopita, but when my Aunt Mary made some at Thanksgiving this (last) year I was blown away. IT WAS SO GOOD!! How can something that is mostly spinach and feta be so good? Well, who am I kidding... I love spinach. And cheese. And flakey, buttery, pastry crust. Delicious! This recipe of from the new Joy of Cooking<\/a>, and couldn't be easier. It's a very similar process to the baklava recipe I have in my Nut Butters cookbook<\/a>! Layer phyllo dough with plenty of butter, add the cooked spinach\/feta mixture, then layer more phyllo dough and butter. Simple! And oooh so delicious. I love this warm, but it's also fabulous the next day!<\/p>\n

\"Classic<\/p>\nPrint<\/a><\/span>

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