GOLCONDA (WSIL) -- In this edition of Recipe of Thanks, we learn about a homemade Greek dish that has been a favorite for one family in Golconda.
Janet Stellakis has been making her Greek Spinach Pie for over three decades. Stellakis is originally from New Jersey but has been living in Golconda for seven years. She said her recipe is part of holidays and family get-togethers for about 30 years.
Stellakis said you need seven one-pound bags of spinach, squeezed out real good. You also need phyllo dough, 24 ounces of feta cheese, two pounds of ricotta, one onion, and one tablespoon of dill.
Once it is prepared and ready to bake, Stellakis said to put it in the oven for 375 degrees. It takes about an hour to an hour and a half to make, but she watches it till it turns golden brown.
