'm a Top Chef fan, especially this season because it's set in my home town. DC, despite being a small city, has a plethora of really great restaurants. That is partially thanks to renowned chef Jose Andres, who's the mastermind behind Jaleo (supposedly the place that brought tapas to DC), Cafe Atlantico, Minibar, Oyamel, and Zaytinya. (I've been to all except Minibar, which is the one Bourdain went to in his DC ep, and is definitely in the top 5 of my To Eat At list). The Chef at Zaytinya is Top Chef contestant from last season, Mike Isabella. (See how I brought that right back around :-)) One of the most memorable things I ever ate there was a crab (or was it lobster?) spanakopita which was a special during the Easter season a few years back. It was AWESOME.
So I've had a hankering to make spanakopita lately, plus it's on my Hit List. Lo and behold, Mike Isabella has a little instructional series on just this dish. Here's the first vid. He says "uh" a LOT, but once you get past that, it's a really informative set of videos. I watched it a few times to get an idea of how to do it, and viola - here's my spanakopita!
adapted from Mike Isabella's videos
1/2 large vidalia onion, diced
1 leek, white part only (mine was pretty small), diced
4-5 stalks green onion, diced
10 oz frozen chopped spinach, thawed and drained
Add the feta to the spinach mixture and season to taste. Mix in the egg.