Chase's Spanakopita ... & something with lobster?

maggie2094

15 years ago

I think I am going to attempt Chase's Spanakopita. I am a little nervous - how difficult are these?

I also remember something similar with lobster? Anyone have that recipe?

Here is Chase's:

Spanikopita - Chase

16 Oz Phyllo Dough

Thawed in the fridge For 24 Hours

10 Oz Frozen Spinach Thawed and of all liquid Drained

3/4 Lb Feta Cheese

1/2 Lb Cottage Cheese - About 1 Cup Pressed And Drained

1/4 lb Cream Cheese Softened

3 Eggs

1/4 Cup Fresh Dill

Chopped Fine

Salt

Pepper

Nutmeg

3/4 Cup Butter Melted

In large bowl combine all ingredients except phylo and butter.

Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up into triangles. Fold like you fold a flag, to the left, up , to the right ,up etc.

These can be made ahead and frozen for up to three months. Lay them flat on a cookie sheet and then transfer to freezer bags or container. Freeze uncooked and cook from frozen

When ready to cook:~Place on a baking sheet and bake at 350 for 20 minutes or until golden.Serve warm~

Comments (7)

malna
15 years ago
Was it this one? It's Alexa's recipe posted by Ann T in the "Too Much Lobster" thread.

Home Cookin Chapter: Recipes From Thibeault's Table

Phyllo Triangles with Lobster Filling
=====================================
Posted by caliloo (My Page) on Mon, Dec 19, 05 at 16:04

Phyllo Triangles with Lobster Filling
Martha Stewart Entertaining
Makes about 50

1 Steamed Lobster
4 Tbsp unsalted butter
6 scallions finely chopped
Â¼ cup white wine or vodka
1 Â½ tbsp all purpose flour
Â¼ cup heavy cream
pinch of cayenne pepper
Kosher salt and fresh ground black pepper

1 lb Phyllo
1 lb unsalted butter, melted

Remove meat from lobster and chop. Set aside
Melt 2 tbsp butter in a small skillet and sautÃ© the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid.

Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles.

Prepare the triangles as you would sharonÂs Spanikopita. If you need those directions, I can copy them over.

I do not know if these freeze, but I am not going to need all 50 for Xmas Eve, so I am going to give it a shot with the leftovers.
maggie2094
Original Author
15 years ago
Yes! Thank you, Malna. Thinking that is about a pound of lobster? Worried about making the triangles - :( - I'm a spaz.
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malna
15 years ago
Oops, I thought I replied to you - sorry 'bout that!

Lobsters around here average 1-1/4 to 1-1/2 pounds, so you're probably close in estimating slightly less than a pound of lobster meat.

The link below is actually how to fold a flag, but if you ignore Steps 1 and 2, you'll get the idea of folding the triangles.

Here is a link that might be useful: Folding A Flag (or Spanikopita :-)
sue36
15 years ago
One thing that makes the Spanikopita triangles easier it to keep the phyllo you haven't used yet covered with a slightly damp towel as you work. It dries up very easily. I would also skip the dill and add a little diced onion.

I have made the Martha lobster recipe but I used the phyllo cups. They are available at supermarkets here. They were a HUGE hit, as were the traditional spinach ones. I used vodka, not white wine, and I think I used a 1 1/2 pound lobster.
lakeguy35
15 years ago
Both of these recipes are great as written. I wouldn't skip the dill in the Sharon's recipe. Having said that I've had my challenges with the phyllo....keeping it covered with a a damp towel helps. Wish I could have made the phyllo camp a while back....maybe someone who attended or hosted will chime in.

I've used Ina Garten's method with Sharon's recipe. Layer five or six sheets of dough(brushing each sheet with butter) add some filling on the edge and roll up and score with a sharp knive about every inch or so...bake until golden. Cut at the scores and serve. It's worth the effort and time IMHO. They are both faves with my group.

David
chase_gw
15 years ago
They aren't difficult to make once you get the hang of the phylo.

Cover the unused sheets with a piece of parchmnet or celophane wrap and then a slightly damnp towel. The way David describes wrapping them is the easisiet and makes a nice presentation.

The triangles are not hard at all, practice with a piece of parchmnet or newspaper.

Just bring the right bottom point over to the left side. Then fold straight ,up bringing the left point to the left side. Now take the left point and fold it over tasking in to the right side. ........after a few shots you'll get it.

...and don't leave out the dill , it's a critical element to the dish.

Good luck...have fun!
maggie2094
Original Author
15 years ago
Thank you for the good tips...and I wouldn't dare mess with the recipe!

I must say Chase you are the master entertainer!.I use so many of your ideas and recipes.

Our hosts have canceled so since it will be just us and I didnt' buy the ingredients yet - I think I will save these for my nieces 17th birthday in a few weeks! Thinking I will make a fancy "cocktail" party for her and her friends!

I am looking forward to the challenge. I may go with David's method. I'll see that day!

Chase's Spanakopita ... & something with lobster?

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Chase's Spanakopita ... & something with lobster?

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