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Week 6: Making spanakopita4/7/2024 I am now on week 6 of the project. I decided since I was fasting because of Easter, I wanted to make a side that was healthy and meat-free. I made a Greek dish called spanakopita. This Greek dish is made of crispy layers of phyllo dough and a filling layer of spinach and feta cheese. This savory spinach pie is a pastry eaten throughout the Balkans. The filling is made of chopped spinach usually feta or white cheese, and egg.
Spanakopita makes a great side dish for large holiday dinners but can easily stand alone as a small dish. You can also serve it with a big salad and dips. It can be made in a large pan, like triangles or rolls. I usually make triangles when I prepare these with my mom to make them look more appealing. Ingredients needed for this dish are 2 tsp Dill weed, 2 bunches of Parsley, 2 garlic cloves, spinach, 1 large onion, 4 eggs, black pepper, phyllo dough, feta cheese, cottage cheese, and olive oil. There are only 5 steps to this delicious recipe. First, make the filling in a large mixing bowl. Mix spinach, feta, parsley, onions, garlic, dill weed, and 4 large eggs. Second, place the phyllo sheets between 2 clean, damp paper towels, keeping them from tearing too much as you assemble the mixture into it. Third, lay one sheet of phyllo down and brush olive oil on top. Fourth, put a layer of the mixture onto the sheet and roll it up. Lastly, put them in a Ziploc bag to go into the fridge to set. To cook this dish, preheat the oven to 375 and cook it for 25 minutes. This dish is delicious and perfect for if you're fasting or vegan. It turned out perfect with lots of flavor.
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