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It have been very busy with work, the HS musical and Leo Club; several nights a week I’m still at school at 10 pm. I actually had to buy lunch this week, not just once, but three times! I’ve deprived Hubster of hearty home cooked meals. Don’t worry, he’s not widdling away. Finally Friday, and I am going to indulge in some hot and savory Spanakopita. It may sounds like a strange craving to have, but this Greek dish is a comfort food for me.

Spanakopita

Spanakopita

Ingredients:
1 pk frozen* spinach (thawed), 8 oz. crumbled Feta cheese, 1 small onion (minced), 1 Tbs. parsley, olive oil, about 10 Phyllo sheets, 2 eggs, 3 Tbs. flour

Directions:
Sauté onions in olive oil until opaque, drain excess oil and transfer to mixing bowl. Toss in spinach, Feta, eggs, flour and parsley. Taking one Phyllo sheet at a time, fold in half lengthwise and brush with olive oil. Place a portion of spinach mixture at bottom corner. Slowly fold Phyllo into a triangle (like a paper football). Repeat with remaining mixture. Brush the outside of the triangles with olive oil. Bake on an oiled tray at 350°F for 15-20 minutes.

Spanakopta Triangles

Spanakopta Triangles

Remember, the spanakopita triangles will swell and puff a bit.

*Yes, I actually prefer frozen spinach for this recipe. However, if you use fresh spinach make sure it’s washed, dried and de-stemmed before you sauté it.

Some people substitute ricotta cheese for half of the Feta cheese. I do not prefer this method, but you may.

What is your unusual comfort food?

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