We are now located at Flavors of the World.
Daughter and I went out to our favorite Greek restaurant. She ordered Spanakopita and loved it so much that we had to find a recipe to make our own. Here it is...
Preheat oven to 325. Make the sauce (step 4) first before doing anything else. While the sauce is simmering, chop the nuts and toss with the cinnamon. Once the sauce has simmered for 20 minutes, remove from heat and refrigerate.
Here in the US, phyllo dough in the 16 ounce package comes in two rolls. I found one roll to be enough so I only pulled one out an put it in the refrigerator the day before making the baklava.
And of course, my long winded notes:
Couldn't find the prosciutto, so I made it without it.
I pretty much followed the recipe to the letter with the exception of cutting out the green peas altogether. For the crushed tomatoes I used diced tomatoes in italian herb and seasoning. I added a teaspoon of Adobo..yes I do add it to everything..just wait until I test to see if I can make a tea out of it.
Couldn't find the prosciutto, so I made it without it.
I pretty much followed the recipe to the letter with the exception of cutting out the green peas altogether. For the crushed tomatoes I used diced tomatoes in italian herb and seasoning. I added a teaspoon of Adobo..yes I do add it to everything..just wait until I test to see if I can make a tea out of it.
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