I Attended a Local Annual Greek
Festival This Labor Day Weekend in
Orange, Ct Called Odyssey at the St
Barbara Greek Orthodox Church.
Throughout the Day, Several Cooking
Classes Were Held, Free of Charge,
Taught by a Very Nice Lady from
Greece Named Virginia. The Next
Class Was About to Start, so I
Decided to Watch, Even Though It
Was for a Recipe I Already Thought
I Knew How to Make - Spanakopita.
Well - Virginias Version Blew Mine
Away and Now This is the Version I
Will Only Use from Now On. This Has
a Lot More Fresh Herbs and Two
Types of Onions, and Lots of Eggs,
More Than Any Recipe for
Spanakopita I Had Ever Used.
Virginia Said That You Cut the
Finished Recipe into 24 Servings,
so Really, 8 Eggs Isnt Too Many.
She Also Said That You May Use
Fresh Spinach, Finely Chopped to
Equal the Same Amount as the
Frozen, but That It is Not
Necessary Since the Frozen Comes
Pre-chopped and Will Be Getting
Cooked Anyway. She Also Said That
She Makes Her Own Pastry for This,
but That It is Perfectly Fine
