After a season full of gluttonous goodness, the MLB Recipe Series has rounded third and is head towards home with the first of five recipes representing the teams of the AL Central. Leading off, and currently sitting atop the division, is the Detroit Tigers with a dish that celebrates the city’s Greek heritage.
Our Greek Spiral Pie uses the standard combination of lamb, spinach, and cheese wrapped in buttery flaky phyllo dough. Initial bite(s) of the pie can present flavors that are not out of the ordinary, however, it’s the few twists we’ve made to the filling that make this a harmoniously balanced dish. A blend of kasseri and feta cheese add a little richness, a subtle nutty note comes from toasted pine nuts, and the piece de resistance, golden raisins soaked in Grappa, surprises your palate with a burst of flavor that sends you hunting for a second raisin like a kid looking for the prize in a cereal box…seriously.
Plus rolling the filling in individual serving cylinders of phyllo allows the pie to become finger food, which is great for hosting or tailgating.
Overall go Greek, even if you’re vegetarian, by stuffing and rolling your way to Happy Town.
- 1/2 lb lamb sausage
- 1 eggs
- 3oz kasseri cheese (shredded)
- 2oz feta (crumbled)
- 1 pkg frozen spinach (thawed and drained)
- 1/4 cup golden raisins
- 1/8 cup toasted pine nuts
- Juice of ½ lemon
- Salt and pepper
- Pinch of cinnamon
- 1 tablespoon combined of minced fresh mint, basil, parsley, rosemary
- Melted butter
- 1/2 cup Grappa
- Around 36+ pieces of phyllo dough, thawed according to package directions
*Apologies for no step by step directions this week as we made this recipe while traveling
- Preheat the oven to 350F and butter a pie dish, round baker, or cake pan.
- Soak the golden raisins in the Grappa.
- Finely separate and cook the lamb sausage.
- In a large bowl, combine the lamb, cheeses, thawed and drained spinach, drained raisins, toasted pine nuts, lemon juice, egg, and spices (to taste).
- On a dry surface (or parchment) lay out one sheet of phyllo dough. Brush with butter and then top with a second sheet. Repeat until you have 4 sheets layered together with butter.
- Cut the layered sheet in half the long way.
- Place a heaping spoonful of filling on each half near the short edge. Be sure to leave the edges clear of filling.
- Roll the phyllo dough from the filling side to the opposite edge. Pinch the edges in as you go or twist them after rolling to keep the filling inside.
- Repeat the last four steps until the pan is full or the filling is gone.
- Start by laying the rolls at the edge of the pan and working inwards in a spiral manner.
- Brush the rolls with melted butter and bake for 30 minutes to an hour – when the rolls look golden brown and flaky. Try to rotate the pan while baking in order to brown evenly.
- Serve up the rolls and enjoy – Opa!
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