You can serve this hot or cold – just try to eat it on the same day you make it so that it tastes as fresh as possible. The ...

When selecting what to use in your spinach mixture, choose a large, leafy spinach for added crispness and texture. Depending on the brand, this recipe will require 2–2.5 pounds (two packages) of ...

Enjoy spanakopitakia (baby cousins of the spinach pie) on the go as a mid-morning or midday snack. Combine it with any Greek dip— tzatziki, skordalia, tarama, tirokafteri or melitzanosalata ...

3. Add about 1 Tbs water to the pan along with the spinach and the nutmeg. Cover and keep cooking over medium heat until the spinach wilts, about 2 – 3 minutes. Remove from heat and let cool while you ...

Most Greek guys who are 60 or 70 years old, even if they own five restaurants now, they started as a dishwasher,” says Steve Kanellos, the owner of Court Square Diner, a chrome-and-glass looker ...

Squeeze the spinach with your hands till very dry. Sauté onions in butter or oil. Allow to cool. Mix the onions with the spinach, cream cheese, mozzarella, eggs, dill and salt to taste.

Stir in the spinach, cottage cheese, Romano, onion, dill, and salt. Set the mixture aside. Step 3 Coat a 15" x 10" baking pan with butter-flavored cooking spray.