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Mike Isabella: How are you doing? My name is Mike Isabella. I am the Chef at Zaytinya restaurant, award winning restaurant at Washington DC and graduated at New York Restaurant School. I have cooked allover the East Coast of the United States and also in different countries. I am the chef here at the Zaytinya. Today, I will be showing you how to make spanakopita from top to bottom.
Working with the Phyllo dough, making the filling with using fresh spinach and feta cheese with scallions, dill, mint and leeks, preparing everything separately and combining it all to make a filling and then also putting it together. So, we are going to clarify a little butter to work with the Phyllo dough. Make our little spanakopita pies, roll them up, wrap them up. Chill them off and then pop them in the oven and the bake them off, so nice golden-brown to you have the best spanakopitas that you have ever had before.
You will need a couple of large mixing bowls, a large pot to blanch the spinach, a small saut pan, a small sauce pan, a pastry brush, cutting board and a couple of sharp knives. You will also need Phyllo, some fresh spinach, leeks, scallions, butter, feta cheese, fresh dill, fresh parsley and then egg. Always remember to be careful around a sharp knives and hot stoves when cooking.
Lets get ready for the first step.
Expert: Mike Isabella
In March 2007, Chef Mike Isabella was appointed as head chef of the popular Penn Quarter restaurant Zaytinya, located at 701 9th Street, NW. THINKfoodGROUP’s José Andrés and Rob Wilder were pleased to welcome Chef Isabella who came to Washington with an extensive list of restaurant experience. Mike earned an associates degree in culinary arts at the New York Restaurant School and has several years of industry More »
About This Video
In this video, Chef Mike Isabella from Zaytinya restaurant in Washington, D.C. will instruct on how to prepare and bake the traditional Greek spinach pie called Spanokopita. This video is designed for someone More »
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Tags: Spanokopita, Greek, Pie, Spinach, Feta
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