While the Beef Stew is simmering away, Mona, also another relatively new member of the community kitchen, demonstrated how to make Spanakopita, a Greek finger food. Mona is a cancer survivor and she is very careful with her food intake. She tries her best to buy organic food and she never uses the microwave oven.

The Spanakopita is crispy on the outside and the filings is very fragrance and slightly salty and cheesy.

Ingredients

• A package of phyllo pastry (16 – 18 sheets)
• a big bunch of parsley, finely chopped
• a bunch of green onion or chives, finely chopped
• a bunch of fresh spinach
• a bunch of dill, leaves only (Mona used dills from her garden which she had frozen), finely chopped
• 2 tablespoons butter (Mona used home made butter from organic milk)
• 2 to 3 tablespoons olive oil
• 2 cups shredded Mozzarella cheese
• 200g feta cheese
• 2 eggs

All the vegetables are organic vegetables and Mona bought them from a farm which her friend operates.

Click on Read More for the instructions.

Instructions

If you are using fresh spinach, cook the spinach over medium heat until wilted. This is to get the water out from the spinach so that the filing will not be soggy. Squeeze dry the wilted spinach and chopped them up.

Crumble the feta cheese into a bowl.

Combine all the chopped vegetables in a large bowl. Add the cheeses. Beat the eggs in a small bowl and add to the mixture.

Add the olive oil, about 2 to 3 tablespoons.

Melt 2 tablespoons of butter with some milk in a small saucepan over the stove on low heat. This butter/milk mixture is for brushing the phyllo pastry. Normally, people will use melted butter or olive oil for the brushing but Mona is careful with her diet and try to minimize the intake of fats.For the instruction on how to make the triangle phyllo pockets, click on this link.

Bake the phyllo pockets in a 375F preheated oven for 20 to 25 minutes or until the phyllo pockets are golden brown. Mona, thank you for sharing this recipe and your cancer survival experience.