Thursday, April 18, 2013


In East Carolina, summer weather can extend from May through October, and the hot Carolina sun can be brutal.  It doesn't make much sense to use the oven, not only because you're counteracting the air conditioning, but also because New Bern's electric rates are even more ridiculously high during summer months.  But some foods need to be baked -- take, for instance,  Spanokopita.  It's a great accompaniment to a salad, and we have salads for dinner often in the summer.  Topped with a piece of fish or chicken, the salad becomes an entree and the Spanokopita serves as a delicious bread.

Since gas grills nowadays have separate burners and thermostatic controls, I found through experimentation that just spraying a piece of tinfoil with nonstick cooking spray and placing the Spanokopita on the foil on the turned-off burner and cooking with lid closed for about 20-25 minutes on 350-375F, yields the same results as placing it in a conventional oven.  (Be sure to preheat the grill first.)  

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