The put in order minds in ~ the Food Network Kitchen have come up with a gem of a recipe that carries an ext symbolism than also they more than likely know.

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“Einai kaki more,” was the well known line in My large Fat Greek Wedding as soon as the “American” family members of Ian came to meet Toula’s family, delivering a Bundt Cake.

Who will ever before forget the scene?


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Well now, thanks to the Food Network Kitchen, we no only have a Bundt Cake— however we have actually a Spanakopita Bundt Cake.

Here’s simple kitchen hack for timeless Greek spinach and also cheese pies. A Bundt pan provides you a rest from filling and folding every those individual triangle — and it transforms a crispy appetizer into a showstopper that might pass as a main course.

The cooking recipes from Food Network is below. Clock the “making of” video at the end of the article.

Ingredients

Four 10-ounce packages frozen chopped spinach, thawed and also drained3 1/2 sticks (28 tablespoons) unsalted butter6 scallions, thinly sliced3 cloves garlic, minced3 tablespoons all-purpose flour1 1/2 cups totality milkKosher salt and also freshly ground black color pepper8 ounces feta cheese, crumbled1 cup fresh Italian flat-leaf parsley, around chopped1/2 cup fresh dill fronds, around chopped6 large eggs, beatenOne 1-pound parcel phyllo dough sheets, s if frozen

Directions

Special equipment: a 10-cup steel Bundt pan and a pastry brush

Position a rack in the middle and preheat the stove to 350 degrees.

Place fifty percent the spinach in a bigger clean kitchen towel and also wring out any kind of excess moisture. Carry to a big bowl. Repeat v the remaining spinach and also transfer come the bowl.

Melt 4 tablespoons (1/2 stick) of the butter in a big high-sided skillet over medium heat. Add the scallions and garlic and also cook, stirring, until tender, about 3 minutes. Include the flour and stir until smooth and also lightly toasted, around 2 minutes. Pour in the milk and add a huge pinch of salt and also a few grinds of pepper. Cook, stirring, till the mixture thickens, 3 come 5 minutes. Add the spinach, eliminate from the heat and stir to combine. Deliver the spinach mixture earlier into the bowl. Permit cool slightly, around 10 minutes.

Fold the feta, parsley and dill into the spinach mixture. Season through salt and pepper. Stir in the eggs.

Line the Bundt pan v phyllo: Melt the remaining 3 pole butter in a tool saucepan over medium-low heat. Brush the within of 10-cup metal Bundt pan with several of the butter.

Unfold the phyllo dough and also cover through a large damp cloth. Working with 1 paper at a time, heat the Bundt pan with half of the phyllo, brushing each sheet with melted butter after placing it in the pan. Cover the whole bottom and up the sides of the pan v the sheets; they will overlap and hang end the edge of the pan. The hole in the middle of the pan will be covered.

Fill the phyllo-lined pan v the spinach mixture and fold end the overhanging piece of phyllo so they lie flat on height of the filling.

Cover the filling with phyllo: Working through 1 sheet at a time, cover the filling v the staying phyllo sheets, brushing each sheet with melted butter after placing the in the Bundt pan. The phyllo will hang over the sheet of the pan and also cover the feet in the center. Push any kind of of the overhang down and also along the inside of the pan. Cut away the phyllo spanning the hole with a small paring knife.

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Put the Bundt pan on a baking sheet and bake until the pastry i do not care slightly domed and also deep gold brown, around 1 hour 15 minutes. Permit cool for about 10 minutes then invert the pie onto a cutting board. Slice with a serrated knife.