Home made phyllo dough filled with spinach, herbs and feta
Summer is almost over! How can that be?! As always, the months when school is out, the days are at their longest, and the sun smiles down warmly, pass all too quickly. We try to hold on to the season by enjoying every moment left and by looking back at our June picnics, July getaways and August pool parties and barbecues, recognizing that although quick, our summer was blessedly full.
The quintessential Greek pie: Spanakopita with homemade phyllo
Spanakopita; the King (or Queen) of Greek cuisine. We doubt that there is a food more loved than this. Regardless of culinary and cultural background, and whether or not you grew up in a Greek household, you have probably heard of spanakopita. The lucky amongst us will have also tasted it, and the most fortunate know how to make it on their own, so that it can be enjoyed whenever the craving hits. Spanakopita is the reason Greek parents can’t relate to other parents when they say “You know how kids are! We have to puree and sneak vegetables into everything…Jack and Jill won’t touch anything green! Kids, right?!” Wrong. We think Jack and Jill just need to be offered a piece of spanakopita.