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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Authentic Greek feta — horiatiki salad, spanakopita, baked
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Ceramic pie dish — even browning, beautiful presentation
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Authentic Greek feta — horiatiki salad, spanakopita, baked
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Ceramic pie dish — even browning, beautiful presentation
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Preheat oven to 400°F. Lightly grease 4 ramekins. Place on a baking tray. Heat 1 1/2 tbsp butter over high heat. Saute garlic until fragrant. Add spinach and cook, covered, for 2-3 mins, until wilted. Transfer to a fine-mesh strainer and press firmly to remove excess liquid. Let cool slightly then combine with chicken, feta, egg, herbs and nutmeg. Working quickly, make 2 stacks of 3 sheets of filo dough, brushing each sheet with melted butter. Cut in half then use to line ramekins. Distribute filling between filo dough then bring sides of dough together to enclose mixture and scrunch together to seal. Brush tops with butter and bake for 20-25 mins, until golden. Serve with mixed greens.