My Big, Fat Appetite for Greek Food

Spanakopita Recip. What's That? IT'S GREAT!
spanakopita, EdgyPlate, Edgy Plate

“Shirley Valentine” still makes us cry… not so much the “WTH have I done with my life” angst because WTH did she expect, anyway? No, we cry because the food is that freaking good.

Interestingly, someone has done a study on Millennials and what kind of ethnic food we like. You can read it at and then figure out if you’re among the 75 percent who eat Mexican food regularly. Or the 60 percent who eat Italian and Chinese.

“Further, 27 percent say they eat Japanese food regularly, followed by 23 percent who consume Thai and 17 percent who regularly eat Indian food and Greek food.” Yeah, baby! We’re part of the 17 percent! And to show how much we love you, we’re sharing this recipe for Spanakopita, which our little Cuban abuela, our Mima, said “originally” came from her home country. She laughed. We laughed. Here ya go. You can find this at



2 red onions, halved and sliced

1 spring onion, finely chopped (optional)

2 cloves of garlic, crushed

18 oz. spinach, washed and roughly chopped

a pinch of grated nutmeg

7 oz feta cheese, crumbled

2 eggs, beaten

1-2 Tbs fresh dill, chopped (optional)

3-4 large sheets filo pastry


salt and pepper to taste


Heat the oven to 400 F

For filling:

Sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted.

Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs, spring onion and season. This will be the filling of the spanakopita.

For pastry:

Put the first sheet of filo in non-stick pan and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter.

When all the pastry is used up, tip in the filling of the spanakopita and fold over the excess pastry to cover. If you like to prepare a larger pan of spanakopita for a big crowd, double the ingredients for the filling and use a larger baking dish. Layer the 4-5 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 4-5 more phyllo sheets.

Butter the top of the spanakopita with melted butter and scar with a sharp knife. Bake in preheated oven for about 30 minutes until the filo is crisp and golden.

Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the spanakopita with Greek feta salad. Enjoy!

These tears are of joy. Pure, fat Greek joy.




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