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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#InaGarten #BarefootContessa #FoodNetwork #DinnerSpanakopitas
Ina Garten’s Dinner Spanakopitas | Barefoot Contessa | Food Network
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Michael Voltaggio is left speechless as his longtime friend, Alex Stupak, enters the Triple Threat kitchen. Will this culinary rebel win the glory and title of ‘Titan Annihilator’? Michelin Star chef, Buddha Lo, will be the judge of that.
#FoodNetwork #FullEpisode #BobbyFlay #TripleThreat
Watch #BobbysTripleThreat, Tuesdays at 9|8c!
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Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Ayesha Nurdjaja and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.
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!
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Bobby’s Triple Threat FULL EPISODE (Season 5, Episode 1) | Food Network
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Ina Garten’s Panko-Crusted Salmon is coated in dijon mustard and a crispy panko crust with parsley and lemon zest for an easy, flavorful dinner.
#InaGarten #BarefootContessa #FoodNetwork #Salmon
Get the recipe ▶ https://foodtv.com/3sGACUw
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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!
Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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Ina Garten’s 5-STAR Panko-Crusted Salmon 🍽️ 🤩 Barefoot Contessa | Food Network
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Follow Paulette Tejada’s journey through Chopped: Castaways as she overcomes grueling island challenges, crafts impressive dishes and ultimately claims the $100,000 grand prize.
#FoodNetwork #ChoppedCastaways
Stream more #ChoppedCastaways on HBO Max: https://foodtv.com/StreamOnHBOMaxYT!
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Hosted by Ted Allen, Chopped Castaways strands 12 elite chefs on a remote island, where survival skills are just as critical as culinary talent. Battling the elements across two grueling cooking rounds each week, competitors must build a working kitchen from basic supplies, earn their signature Chopped ingredient baskets through intense physical challenges and cook entirely over open fire.
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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Paulette Tejada’s Championship Journey 🏆🌴 Chopped: Castaways | 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!
Subscribe to #discoveryplus to stream the entire library of #GuysRanchKitchen: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3yXSzQA
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
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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#AntoniaLofaso #GuysRanchKitchen #FoodNetwork #SeafoodFraDiavalo #CharredGarlicBread
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.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
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#BestBakeEver #DanielleSepsy #FoodNetwork #ChocolateChipCookies #Baking #BakingTok #CookieRecipe #Cookies #TheHungryGnome
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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