Michael Symon's Grilled Spanakopita | Symon Dinner's Cooking Out | Food Network

Michael makes his mother's celebrated spanakopita recipe on the grill!
#MichaelSymon #SymonDinners #FoodNetwork #GrilledSpanakopita

Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Grilled Spanakopita
RECIPE COURTESY OF MICHAEL SYMON
Level: Intermediate
Total: 1 hr 20 min (includes cooling time)
Active: 45 min
Yield: 10 servings

Ingredients

1/2 cup pine nuts
Olive oil, for drizzling
Two 10-ounce bags fresh spinach
Kosher salt and freshly ground black pepper
1 cup feta, crumbled
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh parsley
2 cloves garlic, minced
2 scallions, finely sliced
1 large egg, beaten
Freshly grated nutmeg, to taste
1 pound phyllo dough
2 sticks (1 cup) unsalted butter, melted

Directions

Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.

Spread the pine nuts in an even layer in a cast-iron pan and place on the direct-heat side of the grill. Cover the grill with the lid and toast until light golden brown, 3 to 5 minutes. Remove from the grill and set aside.

Place a large saute pan on the direct-heat side of the grill. Add a drizzle of olive oil and half of the spinach. When the spinach begins to wilt, add the rest and cook until wilted. Season with salt and pepper. Remove from the heat and pour into a colander set over a mixing bowl to drain and cool.

To another mixing bowl, add the feta, dill, parsley, garlic, scallions, egg and pine nuts. Sprinkle with salt, pepper and nutmeg and mix to combine. Wring out the spinach in a kitchen towel when it is cool enough to handle. Roughly chop, then add to the bowl with 1 teaspoon olive oil.

Lay out 1 sheet of phyllo and brush with the melted butter. Place another layer of phyllo on top and brush with the butter. Fold in half lengthwise and brush with the butter. Place a scoop of spinach filling on the phyllo closest to you. Begin folding like a football, folding up one bottom corner over the filling, then repeating until completely folded, brushing butter in between each fold. Place seam-side down in a cast-iron pan; repeat with the remaining phyllo and filling to make 9 more. Place the pan on the indirect-heat side of the grill. Cover the grill with the lid and bake until golden brown and crisp, 15 to 20 minutes. Let stand for 5 minutes before serving.

Cook’s Note

If using an oven, bake on a parchment-lined baking sheet at 400 degrees F until golden brown and crisp, 15 to 20 minutes.

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Michael Symon's Grilled Spanakopita | Symon Dinner's Cooking Out | Food Network

[angie]

I don't know what is more beautiful his garden or his food. Digging the blue frames too, Chef!

[aj]

Food Network bring back cooking shows! You keep canceling them instead?..like Valerie.

[morganfern]

I love spanakopita. I have not had it in a very long time though. Where I live, there are not many Greek diners or restaurants near me so it is not so easy to get spanakopita. I hope I get to try making this in the future. This looks amazing. Thank you Michael for sharing this amazing recipe with us all. YOU ROCK!

[kouklakee]

OMGosh I was spoon fed Spanakopita and Tyropita ! I was taking a bite with you !

[debbiereilly]

Spanakopita is fantastic love, I buy frozen or go to the deli when I want to eat yummy. Thank you for sharing Michael have a blessed day stay safe and healthy. I watch your grilling show every Saturday morning never miss I DVR just to make sure I don't miss a episode plus I save so I can cook some of your recipes. Thank you 😋😋😋🙏❤🙏❤🙏

[edbuttree]

Dear "Iron Chef" Michael Symon, First I must pay respect where it is due. You sir are in my book a chef demi-god. I have been watching you chef it up for over 20 years now. I have to say that i consider myself a wonderful and talented at home chef due greatly because of you and people of your caliber such as the FoodTV team of stars. I thank you as well as my family from the bottom of our stomachs and hearts. Keep up the awesome and inspiring work. Sincerely and Truly. #MichaelSymon #SymonDinners #FoodNetwork #GrilledSpanakopita

[donpierce]

i make that exact thing, except, for the filo i use a toasted hamburger bun, and for the filling i use a quarter pound of grilled hamburger

[stevelogan]

Chef, sir very nice recipe, but I think I would still like the baked in the oven the best. tip for viewers is that the best deal on spinach is the frozen cooked down spinach in the 1lb. square boxes ( most of the water is already squeezed out), it takes a lot of fresh spinach to make a lb. & will cost a lot more money, no canned spinach !, the frozen tastes as good as the fresh, I'm talking several dollars or more depending on how much you make

[ee]

Way, Way, too much trouble for one, I'd rather just buy it.

[joshuajwars]

Spanakopita means in English spinach cheese pie.