Full Recipe
Author
Recipe byAnna Francese Gass & Kanella "Nelly" Cheliotis fromHeirloom Kitchen |
Description
"When you think of Greek food, spanakopita immediately comes to mind. However, for Greeks, spanakopita is not those small little triangle canapes you find at weddings and cocktail parties. Instead, it's a larger dish eaten regularly with family and friends. Nelly loves eating it in the afternoon with a nice glass of wine. Through adaptation and migration, the recipe has been altered from its traditional preparation. While Greek Americans still make it in a large pan, they swapped frozen spinach for fresh, began buying boxed phyllo instead of making it themselves, and brushed the layers with butter instead of olive oil. The substitutions yield buttery, crispy phyllo sheets that perfectly counterbalance a creamy, salty spinach filling."
