Spanakopita – Greek spinach pie

This recipe has been in our family for decades.  We like it better than most other Spanakopita recipes because it’s cheesy & spinachy.  Very rich, you’ll like or maybe even prefer this variation.  If you like, you can use low or no-fat ingredients & still get a great taste.

6 eggs, beaten
½ pound Feta cheese, crumbled
1 cup sour cream
1 cup cottage cheese
2 packages Chopped cooked spinach
1 package Filo dough leaves
2 sticks butter or margarine, melted 

Preheat oven to 325° F. Cook spinach then drain well (press in a strainer removing as much liquid as possible).  Combine spinach in a bowl with the cheese, cottage cheese & sour cream.  

Your package of Filo dough should have approximately 20 or 21 leaves.  Be sure to count as you layer, dividing the leaves into thirds.  On a baking sheet brush melted butter then place the first leaf of dough. Continue layering the dough until you’ve used about 7 or 8 leaves brushing liberally with melted butter or margarine between each leaf.  After the first third of dough is layered spread out about half of the spinach mixture. Continue layering with 5 or 6 Filo leaves.  Spread out remaining spinach mixture.  Finish layering the remaining Filo dough.  Be sure to brush the top with melted butter.

Bake in preheated oven for about 1 hour or until golden.  Remove from oven & allow to cool for 10 to 15 minutes before cutting into squares.  Serve warm.

Pasta e Fagioli  (pasta fazool)

A simple recipe that our elderly next door neighbor would bring over if she thought one of us was under the weather.

1 can pinto beans (drained)
1 can kidney beans (drained)
1 28 oz can stewed tomatoes
1 finely chopped onion
2 cloves garlic, minced
1 bag frozen mixed vegetables
2/3 box Ditalini pasta
2 to 3 links sweet Italian sausage, sliced (optional)

Put all ingredients in a large Dutch oven or large kettle.  Cover with water.  Slowly bring to boil.  Simmer until pasta is “al dente”; more water may have to be added as needed. Salt & pepper to taste.  Garnish with freshly grated parmesan or Romano cheese. 

Serve with a nice loaf of ciabata bread.  Makes a nice easy meal.

Leftovers freeze well.