Happy Thursday! Can you believe that Thanksgiving is only one week away?! Its officially time to buckle down and finalize our menu. As Greeks we always make sure to have a few traditional Greek dishes to side with our turkey and oyster stuffing. One of my favorites is my yiayia's spanakopita. I don't know what it is, but I have never had better spanakopita than my yiayia's. I love it. What is amazing about my yiayia is that she wasn't always a Greek, but you would never really know (except perhaps for her fair complexion) She actually came from an English background with a last name of Champion, but once she married my papou her lessons in Greek tradition began. Now she can roast a lamb with the best of them, uses only Greek oregano, attends Greek Orthodox church every Sunday, and has even learned how to speak a bit of Greek herself. Try this recipe out. I promise it will be better than anything you've had at any American Greek restaurant.
The craft this week is inspired by these mixing bowls I saw down in New Orleans at my favorite jewelry/home product designer's shop, Mignon Faget.
Photo: Mignon Faget
Mignon Faget is based out of New Orleans and is always on our list of places to visit when we go down there. I love the idea of making a cute set of mixing bowls with porcelain paints as a holiday gift for someone. I'm going to try something more on the graphic side like these bowls, but I'll bet they would look really beautiful with a more Italian pottery design too.
Happy cooking and crafting!
by Nancy Christy and Penelope Kookootsedes
What you need:
- 2 Lbs fresh spinach, rinsed and chopped
- 1 Onion, chopped
- 1 Cup cottage cheese
- 4 Slices feta cheese, 1” thick
- 6 Eggs
- ¼ Cup water
- ¼ Cup Wesson oil
- 1 Stick margarine, melted
- 1 Stick butter, melted
- 1 Lb filo
- ¼ Tsp cinnamon
- 1 Pinch salt
- 1 Pinch pepper
What to do:
Preheat oven to 400 degrees. In a medium skillet, sauté onion in water and Wesson oil until onion is golden brown.
In a large mixing bowl, beat eggs. Next add spinach, cottage cheese, and crumbled feta cheese. Mix for a minute. Add onion with oil and water slowly, mixing under low speed. Add cinnamon and mix.
Combine butter and margarine in small bowl. Paint the bottom of a 9” x 13” pan with butter and margarine. Carefully add one sheet of filo to pan and paint butter on top. Add enough spinach mixture to cover the sheet of filo. Then do 10 layers of filo/spinach. Make sure to butter the filo each layer. Cut in 2” squares. Bake at 400 degrees for 15 minutes, then 350 degrees for one hour.