The innovative minds at the Food Network Kitchen have come up with a gem of a recipe that carries more symbolism than even they probably know.
“Einai kaki more,” was the famous line in My Big Fat Greek Wedding when the “American” family of Ian came to meet Toula’s family, carrying a Bundt Cake.
Who will ever forget that scene?
Well now, thanks to the Food Network Kitchen, we not only have a Bundt Cake— but we have a Spanakopita Bundt Cake.
Here’s an easy kitchen hack for traditional Greek spinach and cheese pies. A Bundt pan gives you a break from filling and folding all those individual triangles — and it turns a crispy appetizer into a showstopper that could pass as a main course.
The recipe from Food Network is below. Watch the “making of” video at the end of the article.
Four 10-ounce packages frozen chopped spinach, thawed and drained
3 1/2 sticks (28 tablespoons) unsalted butter
6 scallions, thinly sliced
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups whole milk
Kosher salt and freshly ground black pepper
8 ounces feta cheese, crumbled
1 cup fresh Italian flat-leaf parsley, roughly chopped
1/2 cup fresh dill fronds, roughly chopped
6 large eggs, beaten
One 1-pound package phyllo dough sheets, thawed if frozen
Special equipment: a 10-cup metal Bundt pan and a pastry brush
Position a rack in the middle and preheat the oven to 350 degrees.
Place half the spinach in a larger clean kitchen towel and wring out any excess moisture. Transfer to a large bowl. Repeat with the remaining spinach and transfer to the bowl.
Melt 4 tablespoons (1/2 stick) of the butter in a large high-sided skillet over medium heat. Add the scallions and garlic and cook, stirring, until tender, about 3 minutes. Add the flour and stir until smooth and lightly toasted, about 2 minutes. Pour in the milk and add a large pinch of salt and a few grinds of pepper. Cook, stirring, until the mixture thickens, 3 to 5 minutes. Add the spinach, remove from the heat and stir to combine. Transfer the spinach mixture back into the bowl. Let cool slightly, about 10 minutes.
Fold the feta, parsley and dill into the spinach mixture. Season with salt and pepper. Stir in the eggs.
Line the Bundt pan with phyllo: Melt the remaining 3 sticks butter in a medium saucepan over medium-low heat. Brush the inside of 10-cup metal Bundt pan with some of the butter.
Unfold the phyllo dough and cover with a large damp cloth. Working with 1 sheet at a time, line the Bundt pan with half of the phyllo, brushing each sheet with melted butter after placing it in the pan. Cover the entire bottom and up the sides of the pan with the sheets; they will overlap and hang over the edge of the pan. The hole in the middle of the pan will be covered.
Fill the phyllo-lined pan with the spinach mixture and fold over the overhanging pieces of phyllo so they lie flat on top of the filling.
Cover the filling with phyllo: Working with 1 sheet at a time, cover the filling with the remaining phyllo sheets, brushing each sheet with melted butter after placing it in the Bundt pan. The phyllo will hang over the edge of the pan and cover the hole in the center. Push any of the overhang down and along the inside of the pan. Cut away the phyllo covering the hole with a small paring knife.
Put the Bundt pan on a baking sheet and bake until the pastry becomes slightly domed and deep golden brown, about 1 hour 15 minutes. Let cool for about 10 minutes then invert the pie onto a cutting board. Slice with a serrated knife.