ATLANTA - Before the showdown between the Falcons and the Cowboys on the Gridiron there will be a cook-off in the kitchen. This as celebrity chef's display their culinary expertise for a competition at Mercedes-Benz Stadium November 29, 2018.
Popular Atlanta Chef Pano Karatassos will compete against a "Top Chef" from Dallas Chef John Tesar both preparing a dish using Georgia-grown beef. Pano Karatassos is the Executive Chef with Kyma Restaurant and has also recently released a cookbook Modern Greek Cooking. He stopped by Good Day Atlanta to demonstrate how to cook Spanakopita (Greek spinach pie) recipe from his cookbook.
For more information on Chef Pano Karastassos, Kyma or The Buckhead Life Group click here.
For more information on the Celebrity Chef Cook Off at the Mercedes-Benz Stadium click here.
For today's recipe see below:
Modern Greek Cooking: 100 Recipes for Meze, Entrees, and Desserts
Spinach-and-Feta Phyllo Triangles (Spanakopita)
Makes 12 pastries/4 servings
• 1 tablespoon canola oil
• 4 ounces (125g) spinach leaves, thick stems removed
• Kosher salt and freshly ground white pepper
• 3/4 cup (60g) halved lengthwise and thinly sliced leeks, white and light green parts only
• 4 scallions, thinly sliced (1/2 cup)
• 1 tablespoon plus 1 teaspoon finely chopped dill
• 2 teaspoons finely chopped parsley
• 1 large egg, lightly beaten
• 3/4 cup (90g) crumbled feta cheese
• 2 frozen country-style (extra-thick) phyllo sheets (no.10), thawed
• 1/4 cup (60ml) clarified butter
1. Line a baking sheet with paper towels. In a large saucepan, warm 1 teaspoon of the oil. Add the spinach, season with salt an pepper, and cook over medium heat, stirring occasionally, until wilted, 3-5 minutes; transfer to the prepared baking sheet. Repeat with the leeks and scallions, cooking them each in 1 teaspoon of the oil.
2. Coarsely chop the spinach and squeeze dry in cheesecloth. In a medium bowl, mix the spinach with the leeks, scallions, herbs, and half of the egg. Stir in the cheese and season with salt and pepper. Transfer to the refrigerator and chill until firm, at least 1 hour.
3. Line a baking sheet with parchment paper. For each phyllo sheet, lay it on a work surface with a long side in front of you. Brush with clarified butter. Using a pizza cutter or a sharp knife, cut the phyllo crosswise into 6 equal strips. Mound 1 1/2 tablespoons (25g) of the spinach filling at the bottom of each phyllo strip. Fold the bottom left corner of a phyllo strip over the filling to meet the right edge of the dough. Continue folding over and up to the end. Transfer the triangle to the prepared baking sheet and brush all over with clarified butter. Repeat with the remaining spinach filling and phyllo strips. Transfer to the refrigerator and chill until the butter is firm, at least 30 minutes.
4. Heat the oven to 350 degree Fahrenheit (175 degrees Celsius). Brush a large skillet with clarified butter and warm over medium heat. Add the pastries in batches and cook, turning them over every 20 to 30 seconds so they don’t burn, until lightly browned, 3 to 4 minutes. Return the pastries to the baking sheet, spacing them well apart, and bake, turning them once, until a cake tester inserted in a pastry is warm when touched to your lower lip, about 10 minutes. Let cool slightly and serve.