Greek spinach pie
 

I'm looking for prepared spinach pie that can be heated up and served. Does anyone know where I can buy this?

Spanokopita is my signature dish! Nothing like making it from scratch. It's a lot of work but dee-licious!

Well I would welcome the recipe because I just know Mrs Rubicon is not adverse to a lot of work in order to get a dee licious result:mmmm:....are you honey??? Honey Honey

If its a family secret recipe just PM me

I grew up on Spanokopita....."Pita" as my mother and her Greek family called it. It is a lot of work.

Never had it but look in the freezer section in Publix, they have almost everything and many are VERY good.

Please share your recipe! I'm a great cook. A lousy baker. I'd like to try and make it.

The Fresh Market?

My recipe for spanakopita
SPANIKOPITA (Tally’s recipe)

4 packages frozen chopped spinach, thawed and drained
1 lb ricotta
1 lb feta [crumbled is easier]
½ cup grated parmesan
package of phyllo [about 20 - 24 sheets]
1 cup butter
3 – 4 eggs
1 medium onion, diced
4 tbs veg or olive oil
garlic powder and / or dill
salt and pepper (needs lots)

Thaw spinach overnight in the sink in a colander, then wring dry. Combine with cheeses, eggs, oil, s & p, and dill or garlic. Add in onions, which should be sautéed until soft and translucent but not browned. Taste for spices. It needs liberal salt and pepper. Mix thoroughly and set aside.

Using phyllo sheets, lay one at a time in big baking dish [10 x 15], brushing with melted butter between each layer. After 8 – 10 layers, spread spinach – cheese mixture. Then start again with phyllo and butter for another 8 – 10 layers. Brush top layer with more butter. Cover with foil, and put in the fridge for about 30 minutes. Remove from fridge, and cut through first few layers of phyllo in a diamond pattern with a sharp paring knife.

Bake uncovered @ 350 for about 45 minutes, or until top is golden.

Just copied it and emailed to my wife .

An author who wrote on Chinese, Greek and Italian cooking/recipes claimed that the Chinese taught the Greeks how to cook and the Greeks taught the Italian and the Italians taught the French.

I mentioned that to my Italian mother and father and they threw me out of the house:D

Cooking is a very serious matter and a sense of pride for every nationality and we should honor and respect those who have taken nature's bounty and transformed it into such gastric delights

Personal Best Regards:

[QUOTE=jblum315;1176113]My recipe for spanakopita
SPANIKOPITA (Tally’s recipe)


Very similar to mine except the only cheese I use is Feta. I also, to make it a little healthier, use olive oil instead of butter.

I guess this can't be found in TV unless you cook? That is a shame because it sounds great.