"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spanakopita Recipe

  Tried it? Rate this Recipe:


This recipe for Spanakopita, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Powley
Added: Sunday, June 15, 2008


2 1/2 lbs. fresh spinach
1 lb. feta cheese
1 lb. ricotta cheese
3 bunches green onions
1 bunch dill (discard stems)
1 c. olive oil
1 stick butter
6 eggs
salt and pepper
1-1 1/2 lbs. phyllo dough

1. Wash spinach and drain well. Chop into small pieces and squeeze to drain liquid. Chop onions and cut dill.

2. Saute spinach, onions and dill. Add salt and pepper to taste.

3. In large bowl, mix feta, ricotta, spinach, onions, dill, eggs and seasonings. Can refrigerate an hour or so before assembling.

4. To assemble, cut phyllo lengthwise into 4 pieces. Use 2 strips per triangle. butter both strips lightly. Add 1 T filling at one end and fold in triangle as a flag is folded. Place on cookie sheet and butter well.

5. Cook 30 minutes at 350 F until golden brown.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!