The Irregardless Cooks: Spanakopita Recipe

Spanakopita, Irregardless Cafe’s Greek-inspired dish, is made with a mixture of spinach, feta, and sautéed onions and wrapped in phyllo dough and baked. It is served with a lemon cream sauce and vegetables. Most notably, it is one of the few dishes served today that was also served in 1975.

We want to show you how it’s made and also to give you the recipe so that you can enjoy this Irregardless favorite from anywhere.

Watch our video here

If you’d like to try this dish at the Cafe, it is on our lunch and dinner menu. Our lunch hours are Tues-Friday 11am-2:30pm and our dinner hours are Tues-Thurs 5-9:30pm; Fri 5-10pm; Sat 5-11pm; Sun 5-9pm.

Call 919-833-8898 or visit OpenTable to make a reservation.

See the recipe below:

Serves four to six people
3 ten-ounce packages, frozen chopped spinach, thawed and drained
1 and one-half cups onions, chopped
4 ounces feta cheese, crumbled
one-half cup, Swiss cheese, grated
1 cup milk, heated
3 eggs, beaten
3 tablespoons flour
3 cloves garlic, crushed
2 tablespoons olive oil
1 teaspoon tamari
one-fourth teaspoon pepper
1 pound package phyllo dough
one-half pound butter, melted
2 teaspoons sesame seeds

Sauté onions and garlic in olive oil until onions are soft. Sprinkle with flour and make a roux. Add spinach and stir until spinach is hot. Add cheese and the heated milk. Stir until thickened. Add tamari and pepper. Let cool five minutes. Stir a little of the hot mixture into the eggs, then add the warmed eggs back to the spinach mixture.
Reserve three of the sheets of phyllo dough. Divide the remaining dough into two equal stacks. On an oiled 10 by 15 inch baking sheet lay out a sheet of phyllo. Butter with a pastry brush, lay out next sheet, butter, and so on until all of the first stack is used up. If the sheets are slightly larger than the pan, just fold over the edges. If they are smaller, lay them out in a staggered fashion so they cover the pan completely. Spread one-half the spinach mixture directly on top of the last sheet. Layer the three reserved phyllo sheets, buttering each one. Spread the rest of the filling, then layer the remaining stack of phyllo dough, again buttering between the sheets. Butter the top sheet and sprinkle with sesame seeds. Bake at 350 degrees for 45 minutes or until it rises up slightly and browns.