Anthony Swinger from the Indiana Office of Utility Consumer Counselor explains how area codes are assigned, and bourbonblog.com’s Tom Fisher guides us through a bourbon tasting.
The Hungry Hoosier’s Game-Time Spanakopita
3 tablespoons olive oil
2 large yellow onions, chopped
2 (10 ounce) packages frozen spinach thawed, drained, and squeezed dry
1/4 cup finely chopped fresh parsley
2 tablespoons all-purpose flour
8 ounces feta cheese, crumbled
4 eggs, beaten
Kosher salt and cracked pepper
1 24-ounce package phyllo dough
3 sticks of butter, melted
Preheat oven to 350 degrees. Heat a nonstick sauté pan to medium-high and add olive oil. Once the oil comes up to temperature, sauté the onions until softened. Add the spinach, parsley, and flour and cook for ten minutes or until most of the moisture has evaporated. Remove from heat. In a mixing bowl combine the feta, eggs, and salt and pepper to taste then incorporate the spinach mix.
Unroll the phyllo on a flat surface and keep it covered with a damp towel so it doesn’t dry out. Cut the phyllo lengthwise into 3-inch strips, and recover with the towel. Use a pastry brush to brush a strip with melted butter. Place a spoonful of filling an inch from one end of the pastry then fold the end over the filling to form a triangle. Continue folding up the strip in triangles, like folding up a flag. Repeat using all the strips and filling keeping the triangles covered with a damp towel until all are ready to bake.
Brush the triangles lightly with butter, and then bake on a parchment-lined baking pan for 20 to 25 minutes, or until golden and crisp. Serve hot. Makes about 60 triangles.