Tag Archives: dill

Spanikopita and Beef Pie

Oh, no. Not phyllo dough! Those words always come to mind when I see a recipe that contains this challenging ingredient. I swear it’s easier to line a pan with wet toilet paper than to work with phyllo dough. Honestly. If you don’t work quickly and carefully, you end up with hundreds of shards of shattered phyllo sheets. It’s maddening, but in the end, it’s worth the effort. Really. Just work fast.

I saw this recipe in Bon Appetit, but With Roger’s GBM fight and my concern about him being able to retain weight, I’ve made a few modifications and have also added the grass-fed beef for protein, calories, and Omega-3 fatty acids, which are good for the heart and brain. The pine nuts add a nice texture and a nutty flavor, too. 

4 – 8 oz. packages of frozen spinach

½ lb. grass-fed ground beef

3 whole eggs

1 leek, white and pale-green parts only, thinly sliced and washed well of any residual dirt

1 medium onion, chopped

5 scallions, white and pale-green parts, sliced

3 cloves of garlic, minced

8 oz. of feta cheese, crumbled

¼ cup pine nuts

1 package of frozen phyllo dough sheets (need about 12 sheets)

½ cup finely grated Parmesan cheese

1/3 cup chopped dill

1/3 cup chopped basil

3 tbsp. fresh oregano, chopped

¾ cup melted clarified butter

Zest from one medium lemon

1 – 9-inch spring-form pan

Heat oven to 350-degrees.

Butter the intact spring-form pan.

Let the phyllo slowly defrost in the refrigerator for 8hrs – overnight. Bring dough to room temperature before you begin to work with it. Keep covered with a kitchen towel continously.

Bring spinach to room temperature. Squeeze out as much liquid as possible with a clean dish towel. Add the spinach to a large bowl.

Cook ground beef until brown. Drain grease and add to the spinach.

Sauté the leek, garlic, and onion in the ground beef pan until translucent. Add to the spinach and ground beef.

Add the herbs, feta cheese, parmesan cheese, lemon zest, pine nuts, and scallions to the bowl. Mix. Feta and Parmesan cheese are salty all on their own, so I didn’t add any extra salt. Before adding the eggs, taste and add more to taste.

Scramble the three eggs and add to the mixture. Mix again.

Brush butter on one side of a phyllo sheet, working very quickly, and press and tuck the phyllo sheet into the bottom of the pan, buttered side up. Repeat with 2 more (brush top with butter before placement).

 Don’t forget to return the kitchen towel to the phyllo stack every time you remove a sheet from the pile.

Now begin adding the remaining sheets around the edges so that ½ of the sheet spreads across the middle. You want to have enough overhang that you can fold it all over the center (see photo).

Bake for an hour until the top is golden brown. Cool for 10 minutes and release the ring. Cut into wedges and serve. Enjoy.

Eat well!


“I’m Greek. My body produces feta cheese.”

  • Zach Galifianakis

Harissa Roasted Carrots with Yogurt Dip



I picked up a tube of Harissa Entube (Tunisian chili pepper paste) at a market last week. While there I spotted some ginormous carrots, too. Carrots become uber sweet when your roast them, so they make the perfect veg to slather with something spicy.


To compliment the spicy carrots, I drizzled a bit of pomegranate molasses over them right before serving (you can find this at a Middle Eastern market like Jordan in Laguna Hills) and mixed up a dip of yogurt and dill to serve on the side. I was thrilled with how they complimented one another. Here’s what you’ll need –

Preheat your oven to 375


6 large carrots, washed and peeled

1 ½ tbsp. harissa (if you like SUPER spicy, bump it up to 2 tbsp.)

1/4 tsp. kosher salt

2 tbsp. of olive oil

1/2 cup Fage (Greek yogurt)

1/8 cup chopped dill

Juice from ½ lemon and zest from ½ lemon

3 pinches of salt


Mix together the harissa, olive oil, and 1/4 tsp. of kosher salt. Smear this all over the carrots and slow roast (you don’t want the harissa to burn) for 45 minutes to an hour (all ovens are different). They are done when you can pierce them through with a knife; however, you don’t want them to turn to mush. They should retain their structural integrity.


While your carrots are roasting, mix the yogurt, lemon, lemon zest, and pinches of salt in a small bowl.


This dish makes a great pre-dinner, wet your appetite, kind of thing, and the yogurt dip, plus the drizzle of pomegranate molasses are great cooling elements. The combinations are delish. 

Eat well!


“The only difference between the cucumber and water is the moving of the teeth.” – Tunisian Proverb