Downtown Truckee Wine, Walk & Shop shares family recipe | SierraSun.com
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Downtown Truckee Wine, Walk & Shop shares family recipe

Special to the Sun

TRUCKEE, Calif. — Get excited for the Ninth Annual Downtown Truckee Wine, Walk & Shop scheduled for Saturday, Oct. 6. The merchants, restaurants, and wineries are preparing for the Wine Walk. Uncorked Wine Bar in Downtown Truckee is one of the stops and will be provide samples of spanakopita, a traditional Greek appetizer and house favorite at sister shop Petra, located in the Village at Northstar. Uncorked owner Kaliope Kopley has vivid memories of helping her grandmother prepare this savory dish created with layers of flaky phyllo sheets filled with spinach and feta cheese. Here is a sneak peek.SpanakopitaIngredients:2 lbs. spinach, chopped 1/2 cup olive oil2 onions, dicedSalt and freshly ground black pepper to taste1 lb. feta cheese, crumbled6 eggs, beaten1 lb. cottage cheese2 cups butter, melted1 lb. phyllo pastry sheets (frozen food section at the supermarket)Preparation: Wash and drain the chopped spinach. Heat the olive oil in pan, saut onions. Add the spinach and cook for about 5 minutes until the spinach is wilted and heated through. Season with salt and pepper. Remove from heat and set the spinach aside to cool. In a large mixing bowl, combine the feta, eggs, and cottage cheese. Add the cooled spinach mixture and mix until combined. Carefully remove the phyllo roll from the plastic sleeve. To prevent drying, cover one stack with a damp paper towel while working with the other.Using a pastry brush, lightly butter a classic 14-inch lasagna pan. Layer about 10 sheets of phyllo on the bottom of the pan making sure to brush each sheet with the butter. Add the spinach mixture in an even layer. Layer another 10 sheets of phyllo on top of the spinach mixture making sure to brush well with butter. Before baking, score the top layer of phyllo. A little trick to make it easier: Place the pan in the freezer to harden the top layers and then use a serrated knife.Bake in a preheated 350-degree oven until the spanakopita turns a deep golden brown. Approximately 45 minutes cooking time. This event brings nearly 1,000 attendees to shop and stroll in historic Truckee while indulging in some of the finest vintages and varietals. The wines are paired with food samples prepared by chefs representing the best restaurants and caterers in the region.A portion of this year’s event proceeds will be donated to the Family Resource Center of Truckee, an organization committed to empowering families and individuals to be self sufficient, valued and contributing members of the community. The Downtown Truckee Wine, Walk & Shop is a fundraising event produced by Switchback PR + Marketing, Inc. General adult tickets are $35 in advance ($40 day of the event), Reno shuttle tickets are $66. Both are currently available online at http://www.TruckeeWineWalk.com. For information call 530-550-2252.


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