May 14, 2013 Richard Gorelick The Baltimore Sun
Baltimore's Sip & Bite restaurant is among the restaurants featured in Guy Fieri's new book, "Diners, Drive-ins and Dives: The Funky Finds in Flavortown," by which Fieri takes readers to his favorite finds from recent seasons of his lengthy-running Food Network show.
Apparently Fieri really had a great time in the Sip & Bite.
"I’m not permitted to look at the rerun of Sip & Bite since i disappear my chair laughing," Fieri writes within the new book. "This option are the funniest people I’ve met within my Triple D travels. The joint is legit, considered to be the site to visit by everyone and more in Baltimore, and also the crab cake is absurd."
Fieri states he flipped for Sofia Vasiliades' spanakopita, and also the recipe is reprinted within the new book, which matches on purchase Tuesday.
Using the publisher's permission, we've that recipe for you.
ADAPTED From The RECIPE, Thanks To SOFIA VASILIADES, SIP & BITE
Serves 12
2⁄3 cup extra-virgin essential olive oil
2 garlic clove cloves, minced
2 cups finely chopped leeks (white-colored part only)
2 cups finely chopped shallots or onions
Three 10-ounce bags fresh green spinach, roughly chopped
2 cups chopped scallions (white-colored and eco-friendly parts)
2 1/2 cups cubed feta cheese
2 cups ricotta cheese
1/2 cup grated kefalotiri cheese (worth searching for, or substitute pecorino Romano)
2 teaspoons finely chopped fresh mint
2 teaspoons ground pepper
1 1/2 teaspoons freshly grated nutmeg
4 large eggs, 2 whole, 2 beaten
1 cup essential olive oil, for brushing
1 box (16 ounces) phyllo dough
1. Preheat the oven to 350F.
2. Heat the additional-virgin essential olive oil in large pot over medium heat. Add some garlic clove, leeks, and shallots and saute until softened, about a few minutes. Add some green spinach and scallions and canopy the pot for any couple of minutes before the green spinach has wilted considerably. Uncover, lessen the heat to medium-low, and simmer to permit the liquid to evaporate (don't allow the green spinach mixture burn). When the majority of the liquid has evaporated, about fifteen minutes, transfer to some large bowl and let awesome for ten minutes.
3. Inside a separate large bowl, mix the feta, ricotta, and kefalotiri cheeses, the dill, mint, pepper, nutmeg, and a pair of from the whole eggs. Lightly fold the cheese mixture in to the cooled green spinach mixture.
4. Brush a 9 x 13-inch baking pan with a few essential olive oil. Lightly place 1 sheet from the phyllo towards the bottom from the pan and brush with essential olive oil, ensuring to coat well. Continue doing this step 8 occasions. This results in a nice strong base for serving.
5. Pour within the green spinach filling and spread it evenly. Place 6 sheets of phyllo on the top from the green spinach, ensuring to coat each layer of dough perfectly with essential olive oil. Also make certain to tuck within the edges from the phyllo round the filling all over the perimeter from the pan (to really make it look pretty). Brush the very best using the 2 beaten eggs (they provide the spanakopita an attractive brown color after baking). Score the cake in 12 square serving sizes. Bake for one hour, before the top is really a deep golden brown, rotating midway with the baking time.
Prepare’S NOTE: Cover the phyllo dough having a slightly moist kitchen towel while you’re trying to ensure that it stays from becoming dry, and make certain to operate rapidly.
This is excerpted from DINERS, DRIVE-INS, AND DIVES: THE FUNKY FINDS IN FLAVORTOWN by Guy Fieri. All legal rights reserved. No thing about this book can be utilized or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New You are able to, NY 10022.
