Baltimore's Sip & Bite restaurant is one of the restaurants featured in Guy Fieri's new book, "Diners, Drive-ins and Dives: The Funky Finds in Flavortown," in which Fieri takes readers back to some of his favorite finds from recent seasons of his long-running Food Network show.
Apparently Fieri really had a good time at the Sip & Bite.
"I’m not allowed to watch the rerun of Sip & Bite because I fall off my chair laughing," Fieri writes in the new book. "These guys are some of the funniest people I’ve met in my Triple D travels. The joint is legit, known to be the place to go by everybody and then some in Baltimore, and the crab cake is ridiculous."
Fieri says he flipped for Sofia Vasiliades' spanakopita, and the recipe is reprinted in the new book, which goes on sale Tuesday.
With the publisher's permission, we have that recipe here for you.
ADAPTED FROM A RECIPE, COURTESY OF SOFIA VASILIADES, SIP & BITE
2⁄3 cup extra-virgin olive oil
2 garlic cloves, minced
2 cups finely chopped leeks (white part only)
2 cups finely chopped shallots or onions
Three 10-ounce bags fresh spinach, roughly chopped
2 cups chopped scallions (white and green parts)
2 1/2 cups cubed feta cheese
2 cups ricotta cheese
1/2 cup grated kefalotiri cheese (worth looking for, or substitute pecorino Romano)
2 1/2 tablespoons finely chopped fresh dill
2 teaspoons finely chopped fresh mint
2 teaspoons ground black pepper
1 1/2 teaspoons freshly grated nutmeg
4 large eggs, 2 whole, 2 beaten
1 cup olive oil, for brushing
1 box (16 ounces) phyllo dough
1. Preheat the oven to 350°F.
2. Heat the extra-virgin olive oil in large pot over medium heat. Add the garlic, leeks, and shallots and saute until softened, about 5 minutes. Add the spinach and scallions and cover the pot for a few minutes until the spinach has wilted significantly. Uncover, reduce the heat to medium-low, and simmer to allow the liquid to evaporate (be sure not to let the spinach mixture burn). When most of the liquid has evaporated, about 15 minutes, transfer to a large bowl and let cool for 10 minutes.
3. In a separate large bowl, mix the feta, ricotta, and kefalotiri cheeses, the dill, mint, pepper, nutmeg, and 2 of the whole eggs. Gently fold the cheese mixture into the cooled spinach mixture.
4. Brush a 9 x 13-inch baking pan with some olive oil. Gently place 1 sheet of the phyllo in the bottom of the pan and brush with olive oil, making sure to coat well. Repeat this step 8 times. This creates a nice strong base for serving.
5. Pour in the spinach filling and spread it out evenly. Place 6 sheets of phyllo on top of the spinach, making sure to coat each layer of dough very well with olive oil. Also make sure to tuck in the edges of the phyllo around the filling all around the perimeter of the pan (to make it look pretty). Brush the top with the 2 beaten eggs (they give the spanakopita a beautiful brown color after baking). Score the pie in 12 square portion sizes. Bake for 1 hour, until the top is a deep golden brown, rotating halfway through the baking time.
COOK’S NOTE: Cover the phyllo dough with a slightly moist kitchen towel as you’re working to keep it from drying out, and be sure to work quickly.
The foregoing is excerpted from DINERS, DRIVE-INS, AND DIVES: THE FUNKY FINDS IN FLAVORTOWN by Guy Fieri. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022.
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