Culinary Collage

Inspired by the popular Cava “Crazy Feta” dip, this contemporary version of the Greek classic incorporates the bold flavors of spicy jalapenos, smoky scallions, and bright citrus notes for added flavor depth and complexity.

Filling Ingredients: 

16 oz. of frozen chopped spinach, thawed and thoroughly drained 

¼  generous tsp lemon zest

¼ generous tsp lime zest 

12 oz. of feta cheese

3 jalapenos (de-seeded and de-cored)

1 yellow onion, chopped  

4 tbsp. Olive oil 

2 gloves of garlic

2 grilled or charred scallions, sliced 

Salt or smoked salt to taste

1 bunch of fresh flat Italian parsley leaves, finely chopped

4 eggs

Freshly ground black pepper to taste

Crust Ingredients: 

1 16 oz package of phyllo dough, thawed 

1 cup (2 sticks) salted butter

¼ cup extra-virgin olive oil 

Instructions:

Over high heat, cook onions and jalapenos with 2 tablespoons of olive oil until the onions are golden brown (about 5 to 7 minutes). Add the garlic and cook for 15 to 20 seconds until softened. 

In a medium sized bowl, mix onion-jalepeno mixture, lemon zest, lime zest, feta cheese, scallions, parsley, salt, black pepper, and 1 tablespoon of olive oil until well incorporated. Cover and set aside in fridge (preferably overnight). 

When you’re ready to prepare the spanakopita after allowing the “crazy feta” to marinate, heat olive oil in a large saucepan. Add minced garlic and and add thawed, drained spinach into the pan in batches until the spinach wilted and remaining liquid is evaporated. Place in a large mixing bowl. 

Once the spinach has cooled, add the eggs and crazy feta. Mix until well incorporated. 

Combine the butter and oil in a small saucepan over medium heat, stirring until the butter is melted. Remove the filo sheets from their packaging and spread them out on a clean flat surface. Preheat the oven to 375 degrees F. Immediately cover the stack with a sheet of parchment paper, then drape a damp (not soaking) paper towel over the top to prevent the dough from drying out. 

Gently lift one sheet of filo, quickly recovering the remaining stack. Lay it into a 9×13 baking dish so one end sits in the center and the rest hangs over a long edge by roughly 3 inches. Grab a second sheet and place it right next to the first, overlapping slightly. Continue this process until you have used 6 sheets, encircling the entire pan (aim for two sheets on the long sides and one on each short side).Use a pastry brush to lightly stipple the melted butter and oil mixture across the dough and the overhang. Repeat the previous step by layering another 6 sheets of filo on top of the first set (bringing your total to 12). Give this second layer a generous brush of the infused butter.Transfer the prepared filling into the filo-lined dish. Use a spatula to spread it into a smooth, even layer, making sure it reaches all the way into the corners of the pan. Bring the overhanging filo up and over the filling. Start with the long sides and finish with the short ends. If the pastry is brittle and snaps, just lay the broken pieces on top of the filling like a puzzle. If any edges are particularly stubborn, feel free to trim them with kitchen shears to get a tidy fit. Place one sheet of filo lengthwise over the filling, tucking the edges down into the sides of the pan. Brush lightly with butter. Repeat this for the next three sheets, buttering each one as you go. For the final few sheets, you can lay them down two at a time, dabbing them liberally with the remaining butter until you’ve used 8 sheets total for the top. Slide the pan into a preheated oven at 375°F. Bake for 35 to 45 minutes. You’re looking for a deep golden-brown hue and a distinct “crunch” when touched. For the best texture, serve this while hot and crispy.