Food
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
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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.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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
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Things get frightful as chefs face gummy candy, congealed blood and other ingredients in a monstrously difficult Halloween challenge. Who will survive the Chopping block?
#FoodNetwork #Competition
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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The SPOOKIEST Halloween Challenges 💀 Chopped | Food Network
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Food
The MOST-DRAMATIC Before and After Renovations | Restaurant Impossible: Last Call | Food Network
See the dramatic before-and-afters of Yueh Tung Restaurant, La Mexicana, ēst Restaurant and more on Restaurant Impossible: Last Call!
#RestaurantImpossible
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Chef Aarón Sánchez and restaurateur Jen Agg have $20,000 and three days to help bring struggling restaurants back from the brink of collapse. With expertise, honesty and empathy, they tackle both the business and personal issues, while revamping every menu and dining room along the way.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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The MOST-DRAMATIC Before and After Renovations | Restaurant Impossible: Last Call | Food Network
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Guy Fieri visits Don Chow Tacos in Santa Monica, CA, where they serve up Asian-Mexican fusion, including a BBQ Chinese Pork Taco topped with barbecue pork.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Don Chow Tacos: https://donchowtacos.com
Follow them: https://www.facebook.com/donchowtacos
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Guy Goes Crazy for These BBQ Chinese Pork Tacos! 🌮🔥 Diners, Drive-Ins and Dives | Food Network
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Ina makes a quick, flavorful appetizer using seared Polish sausage served with a spicy mustard dip!
Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Kielbasa with Mustard Dip
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 15 min
Active: 15 min
Yield: 6 to 8 servings
Ingredients
1 1/4 pounds smoked kielbasa (Polish sausage)
Good olive oil
1/2 cup good mayonnaise, such as Hellmann’s
2 tablespoons Dijon mustard
1 teaspoon whole-grain mustard
1 teaspoon prepared horseradish
Kosher salt and freshly ground black pepper
Directions
Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.
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#InaGarten #BarefootContessa #FoodNetwork #Kielbasa #MustardDip
Ina Garten’s Kielbasa with Mustard Dip | Barefoot Contessa | Food Network
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Food
Bobby Takes It Down to the Wire! 🔪🔥 Beat Bobby Flay: Full Episode Recap | S15 E6 | Food Network
Chef Alan Vargas and Chef Crista Luedtke battle for the chance to take on Bobby Flay, each showcasing their own inventive take on langoustine while Food Network’s Jett Tilla and Katie Lee Biegel judge the opening round. Crista serves a bourbon-poached langoustine chowder topped with crispy langoustine legs, while Alan counters with langoustines tossed in compound butter alongside a petite salad. In the end, only one chef will earn the opportunity to challenge Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Watch Bobby on #TheLine Tuesdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Bobby Takes It Down to the Wire! 🔪🔥 Beat Bobby Flay: Full Episode Recap | S15 E6 | Food Network
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@joshuajwars4271
January 3, 2024 at 2:17 pm
Spanakopita means in English spinach cheese pie.
@edbuttree1384
January 3, 2024 at 2:17 pm
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
@jennglow4647
January 3, 2024 at 2:17 pm
😋
@zenag9223
January 3, 2024 at 2:17 pm
OMGosh I was spoon fed Spanakopita and Tyropita ! I was taking a bite with you !
@angie2017
January 3, 2024 at 2:17 pm
I don't know what is more beautiful his garden or his food. Digging the blue frames too, Chef!
@morganfern29
January 3, 2024 at 2:17 pm
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!
@stevelogan5475
January 3, 2024 at 2:17 pm
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
@carolstout7978
January 3, 2024 at 2:17 pm
Yum!
@user-om0janat0litabkh0
January 3, 2024 at 2:17 pm
https://youtube.com/shorts/6YmQfLwGzOk?feature=share
@AppleBearKitchen1999
January 3, 2024 at 2:17 pm
Looks good! Thank you.
@sedatuna242
January 3, 2024 at 2:17 pm
This is Turkish börek…
@davidharris2519
January 3, 2024 at 2:17 pm
love all Greek food
@WORKOUTSOLUTIONS
January 3, 2024 at 2:17 pm
If it ain't broke, don't fix it
Leave traditional foods to their traditional recipes
Never seen Spanakopita grilled, I don't ever recall pine nuts in any Spanakopita
https://youtube.com/shorts/CT1mBJ6CV40
https://youtube.com/shorts/J3G3Bp0To0c
@nataliemscrzysxycoolharris
January 3, 2024 at 2:17 pm
I bet those are delicious 😋.
@UnCoolDad
January 3, 2024 at 2:17 pm
We add mint instead of parsley.
@donpierce3996
January 3, 2024 at 2:17 pm
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
@e1369e
January 3, 2024 at 2:17 pm
Way, Way, too much trouble for one, I'd rather just buy it.
@a2j457
January 3, 2024 at 2:17 pm
Food Network bring back cooking shows! You keep canceling them instead?..like Valerie.
@bkm2797
January 3, 2024 at 2:17 pm
Adding a few drops of lemon would add another tasty dimension.
@nadinetaylor7712
January 3, 2024 at 2:17 pm
Delish
@debbiereilly900
January 3, 2024 at 2:17 pm
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 😋😋😋🙏❤🙏❤🙏