Food
Ina Garten’s Dinner Spanakopitas | Barefoot Contessa | Food Network
Creamy goat cheese all wrapped up in flaky, butter phyllo… is there anything more magical?
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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!
Dinner Spanakopitas
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 12 strudels
Ingredients
1/4 cup good olive oil
1 cup chopped yellow onion
3 scallions, white and green parts, chopped
2 (10-ounce) packages frozen chopped spinach, defrosted
4 extra-large eggs, lightly beaten
3 tablespoons freshly grated Parmesan cheese
Plain dry bread crumbs
1 teaspoon grated nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups small-diced feta cheese (12 ounces)
3 tablespoons toasted pine nuts
24 sheets frozen phyllo dough, defrosted
1/4 pound (1 stick) unsalted butter, melted
Flaked sea salt, such as Maldon, for sprinkling
Directions
Preheat the oven to 375 degrees F.
Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don’t stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.
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Ina Garten’s Dinner Spanakopitas | Barefoot Contessa | Food Network
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Food
Antonia Lofaso’s Seafood Fra Diavalo with Charred Garlic Bread | Guy’s Ranch Kitchen | Food Network
Antonia uses the shells from her seafood to create a rich and flavorful broth for this decadent dinner!
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Antonia Lofaso’s Seafood Fra Diavalo with Charred Garlic Bread | Guy’s Ranch Kitchen | Food Network
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Food
How to Make Chocolate Chip Cookies 2 Ways: Soft & Chewy vs. Thin & Crispy 🍪 Pro Baker’s Secrets!
Soft & chewy… or thin & crispy? You don’t have to choose sides. You just have to know how to bake BOTH.
Meet @chefdaniellesepsy, founder of The Hungry Gnome and the baker behind some seriously iconic treats. (They call her “The Scone Queen” for a reason. 👑) In this brand-new baking series, Danielle is bringing her most-requested recipes straight from her home kitchen and breaking down her professional baking secrets into easy, doable steps you can master at home.
First up? Chocolate chip cookies TWO ways ✌️ Whether you like your cookie gooey in the middle or shatteringly crisp around the edges, Danielle has the perfect batch for you. And she has a few secret ingredients up her sleeve (and a field trip to her bakery).
Watch now and get ready for your Best. Bake. Ever.
Get the recipes:
▶ Thin & Crispy Chocolate Chip Cookies: https://foodtv.com/4qGC2uE
▶ Soft & Chewy Chocolate Chip Cookies: https://foodtv.com/4qCaW7Q
Which team are you?👇
💥 Team Thin & Crispy
🍪 Team Soft & Chewy
0:00 – Intro
1:07 – How to Make Thin & Crispy Chocolate Chip Cookies
5:45 – Bake the Thin & Crispy Cookies Cookies
6:33 – How Danielle’s Bakery Makes Chocolate Chip Cookies
7:17 – How to Make Soft & Chewy Chocolate Chip Cookies
11:52 – Bake the Soft & Chewy Cookies
12:50 – Eat
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
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👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
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!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Ina’s Herbed-Baked Eggs are inspired by eggs she ate in Paris! And they’ll be perfect for your brunch lineup.
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Ina Garten 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!
Herbed-Baked Eggs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 min
Prep: 3 min
Cook: 9 min
Yield: 2 servings
Ingredients
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving
Directions
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
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Herb-Baked Eggs with Ina Garten | Barefoot Contessa | Food Network
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Your weeknight dinner lineup is BEGGING for Ina’s Salmon with Lentils!
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Get the recipe ► https://foodtv.com/385QfLe
Ina Garten 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!
Salmon with Lentils
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 servings
Ingredients
1/2 pound French green lentils (lentilles du Puy)
1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
Four 8-ounce center-cut salmon fillets, skin removed
Homemade Chicken Stock:
Three 5-pound chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Directions
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare.
Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
Homemade Chicken Stock:
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
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#InaGarten #BarefootContessa #FoodNetwork #SalmonwithLentils
Barefoot Contessa Makes Salmon with Lentils | Barefoot Contessa | Food Network
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Ree Drummond’s grilled potato salad combines grilled potatoes with a creamy herb dressing, bacon and fresh vegetables for a flavorful twist on a classic summer side.
#ReeDrummond #ThePioneerWoman #FoodNetwork #GrilledPotatoSalad
Watch #ThePioneerWoman on HBO Max: https://foodtv.com/4fIjaaW
Get the recipe ▶ https://foodtv.com/35OatXy
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
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!
Grilled Potato Salad
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 20 min
Ingredients
3 pounds baby Yukon gold potatoes, halved
Kosher salt
2 tablespoons olive oil
1 tablespoon rosemary, minced
3 cloves garlic, minced
1 yellow onion, sliced into rounds
1 red bell pepper, quartered
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons chives, chopped
2 to 3 dashes Worcestershire sauce
Dash of white vinegar
Dash of hot sauce
Freshly ground black pepper
8 slices bacon, cooked and chopped
3 scallions, sliced thinly for garnish
Directions
Add the potatoes to a large pot and cover with water. Season generously with salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and let cool for 5 to 7 minutes.
Preheat a grill pan over medium-high heat. Toss the potatoes with olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
Make the dressing by adding mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce, salt and pepper to a mason jar. Secure the lid and shake until well combined.
Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle with scallions and serve.
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Ree Drummond’s Grilled Potato Salad 🥔🍴 The Pioneer Woman | Food Network
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@dina-mu3jj
January 9, 2024 at 3:31 pm
Ina, you should consider hiring a Greek cook in your staff or at least pay for a Greek consultant. Anybody’s Yiayia will make a perfect greek food consultant.
@claudiasmith969
January 9, 2024 at 3:31 pm
Can you use puff pastry instead?
@passionatesingle
January 9, 2024 at 3:31 pm
Spanakopita is not spanakopita without heaps of dill. Unfortunately this is a knock off of the real spinach pie. We never cook the ingredients and never add eggs. spanakopita without cheese is the fasting version which is normally eaten during periods of fasting i.e.before easter,Christmas and other religious days.
@vinniebargas
January 9, 2024 at 3:31 pm
Made this and it was amazingly good, the roasted pine nuts is magical. Thank you Ina Garten 💯
@johnadams9044
January 9, 2024 at 3:31 pm
Putting bread crumbs into Spanakopita is a major error.
@Sbannmarie
January 9, 2024 at 3:31 pm
Surely there’s a Greek on her staff!
@ashleyroman2233
January 9, 2024 at 3:31 pm
I'll be missing my Pappou's Spanakopita that he would make every year around the Holiday's. And now I will learn how to make the best he has made and to make him proud of me as I will make it with everything that I seen him do as I watched and help make it while I was growing up. My nickname would be Ashaleek as he would make it because he would add leeks to the spinach and feta cheese. I Miss and Loves You, Pappou Spiro. <3 <3
@dianepowell4374
January 9, 2024 at 3:31 pm
Ina thank you for sharing this, I was wondering could you use fresh Spinach with this?
@nayashams6845
January 9, 2024 at 3:31 pm
I always like ina recipe.
@hamishmacintyre4600
January 9, 2024 at 3:31 pm
Ina darling….love you you are gorgeous But please its Filo (feelo) Pastry not Fyllo dough……..
@drsatyamupadhyay
January 9, 2024 at 3:31 pm
Samosa
@sarahgrady6152
January 9, 2024 at 3:31 pm
I made this recipe last night… wow! Wowowowowow! So freaking delicious!
@cynthiaharrell2144
January 9, 2024 at 3:31 pm
Delicious no matter how it is pronounced. 🤤😋
@truelife974
January 9, 2024 at 3:31 pm
Looks too complicated 😕
@jessicaalexopoulos2440
January 9, 2024 at 3:31 pm
My ancestors are crying 😭
@bettygunz4990
January 9, 2024 at 3:31 pm
Let the woman cook. If she mispronunciation, add too expensive ingredients or anything you don’t agree with…. Just move on! It’s easy!
@mariannejadlowski3270
January 9, 2024 at 3:31 pm
Frozen spinach, boxed bread crumbs, frozen phyllo? Ina I love you! It can be easy but still elegant and delicious!
@mirjanamiklic6194
January 9, 2024 at 3:31 pm
Sorry but feta cheese is already salty, you put salt into the mix and then on top.???…i guess we can say goodbye to our kidneys….seriously?
@ronniesanchez5072
January 9, 2024 at 3:31 pm
Yum
@Ayyeliki
January 9, 2024 at 3:31 pm
I loooove Ina and 99% of her recipes, but as a first generation Greek ( immigrant off-the-boat parents) this is not an authentic recipe and I just can’t…..Sigh. No bread crumbs! Sigh…
Ps. It’s properly pronounced “ spa- na- koh-pee-ta” with the accent on the 3rd syllable. Literally translates as “spinach pie”.
Next!
@dianne.simms28
January 9, 2024 at 3:31 pm
Hi Ina, I was pleasantly surprised that no herbs like dill or oregano were added 👌
@majoroldladyakamom6948
January 9, 2024 at 3:31 pm
Ina… I love you and your recipes, but you seriously need to lose some weight. 😪
NOT fat shaming, but we want to see you for many decades to come.
Your Physician would agree with us.
You are clinically obese.
Have you ever researched what your weight should be or what your BMI is?
Love, from your eternal sister in Christ somewhere near Seattle and around the World.
⚘ 🙏❤🙏 ⚘
@elostazaelostaza3673
January 9, 2024 at 3:31 pm
Very very good
@c.t.2872
January 9, 2024 at 3:31 pm
She sounds like she has a cold anyone noticed?
@deborahlozano7134
January 9, 2024 at 3:31 pm
Thank you.
@joycepiantes8383
January 9, 2024 at 3:31 pm
She pronounced filo dough totally wrong. It's pronounced feelo not fiilo. No Greek I no put pine nuts in there spanakopita.
@cassystreet3082
January 9, 2024 at 3:31 pm
I'm Greek and this angered me. Don't make things you can't even pronounce. The dough is pronounced fee-lo not fye-lo. Also bread crumbs NEVER belong in spanokopita
@MaxRoc21
January 9, 2024 at 3:31 pm
It’s fee-lo not Phy-lo 😂
@SaadNabil
January 9, 2024 at 3:31 pm
Samosas?
@LohengrinO
January 9, 2024 at 3:31 pm
Greek food, absolutely the best in the world, italian competes but greek is unbelievable and quess what no raw meat dishes (instead of the crazy nutmeg!!! try the real deal, the Herbs like Marathos (Fennel), Myroni (Chervil), Kaukalithres (Tordylium apulum) and ofc Leek!!! and I am astonished Ina didnt add Leek because she knows it and loves it (adds sweetness to the pie)
@VC-jb8mc
January 9, 2024 at 3:31 pm
nutmeg?? won't that make it taste like Thanksgiving?? 😆 seriously though.
@marystevens6245
January 9, 2024 at 3:31 pm
My late mother,,-in-law made this but she left out the feta cheese I wouldn't eat it because I hated spinach but after o ginally
@HLR4th
January 9, 2024 at 3:31 pm
I have a Moosewood recipe I love but the first day it is often too moist. The breadcrumbs are a great tip! Although wonderful, it is a mess to serve. Individual triangles would be more upfront work, but easier at serving time.
@reglagirl5802
January 9, 2024 at 3:31 pm
Leave out the breadcrumbs
@joanntucker2742
January 9, 2024 at 3:31 pm
looks delicious!😊👍🍁🍂
@chideraogbuni8000
January 9, 2024 at 3:31 pm
I love your recipes Mrs. Ina Garten ♥️💯
@affliction6911
January 9, 2024 at 3:31 pm
She uses ingredients like she thinks everyone can afford them and find them. Alot of these cooking shows mostly get the food from place that the network pays for. The cooks always say ingredients are "relatively cheap to buy" well thats not true… for them most likely.
@allentrice1547
January 9, 2024 at 3:31 pm
😋😋😋 Go Greek for Ina! 🇬🇷
@blancaadame7247
January 9, 2024 at 3:31 pm
😋😋😋
@Redcruiser813
January 9, 2024 at 3:31 pm
🤤🤤🤤
@cferg9835
January 9, 2024 at 3:31 pm
It’s Fee-low Ina.
@Yemaya-uy7yp
January 9, 2024 at 3:31 pm
Love Mrs Inas cooking recipes so unique