Spanakopita – Greek spinach
This recipe has been in
our family for decades. We like it better than most other Spanakopita
recipes because it’s cheesy & spinachy. Very rich, you’ll like or
maybe even prefer this variation. If you like, you can use low or
no-fat ingredients & still get a great taste.
6 eggs, beaten
˝ pound Feta cheese, crumbled
1 cup sour cream
1 cup cottage cheese
2 packages Chopped cooked spinach
1 package Filo dough leaves
2 sticks butter or margarine, melted
Preheat oven to 325° F.
Cook spinach then drain well (press in a strainer removing as much liquid as
possible). Combine spinach in a bowl with the cheese, cottage cheese &
Your package of Filo dough
should have approximately 20 or 21 leaves. Be sure to count as you
layer, dividing the leaves into thirds. On a baking sheet brush melted
butter then place the first leaf of dough. Continue layering the dough until
you’ve used about 7 or 8 leaves brushing liberally with melted butter or
margarine between each leaf. After the first third of dough is layered
spread out about half of the spinach mixture. Continue layering with 5 or 6
Filo leaves. Spread out remaining spinach mixture. Finish
layering the remaining Filo dough. Be sure to brush the top with
Bake in preheated oven for
about 1 hour or until golden. Remove from oven & allow to cool for 10
to 15 minutes before cutting into squares. Serve warm.
Fagioli (pasta fazool)
A simple recipe that our
elderly next door neighbor would bring over if she thought one of us was
under the weather.
1 can pinto beans
1 can kidney beans (drained)
1 28 oz can stewed tomatoes
1 finely chopped onion
2 cloves garlic, minced
1 bag frozen mixed vegetables
2/3 box Ditalini pasta
2 to 3 links sweet Italian sausage, sliced (optional)
Put all ingredients in a
large Dutch oven or large kettle. Cover with water. Slowly bring
to boil. Simmer until pasta is “al dente”; more water may have to be
added as needed. Salt & pepper to taste. Garnish with freshly grated
parmesan or Romano cheese.
Serve with a nice loaf of
ciabata bread. Makes a nice easy meal.
Leftovers freeze well.