Even more cold weather sewing, spanokopita, and cookies!

Hi all! Last weekend it snowed for the first time in the 4 years we have lived in this part of Georgia. It was under an inch but the kids took full advantage and made tiny snowmen. We are used to seeing more copious amounts from our time in New York. But, I am glad we still haven’t had to use the snow shovels for actual snow since we moved here. They are great for scooping leaves in the fall.

It was another cold weekend this weekend as well so I spent most of the weekend working on sewing projects and cooking up some delicious meals.

I worked on finishing my Chicken Quilt. The original pattern did not have a border. I decided to add one. My background is a very pale gray, and the binding is going to be light colors as well. I felt a border would really add definition to the quilt. I like how borders frame a design like a picture. What do you think?

I also completed my first month of the Toes in the Sand Block of the Month.

I also completed week 4 of Pat Sloan’s Sweet Dreams sew along.

Block 4 was named chocolate chip cookies. This inspired me to help Danielle make some really large chocolate chip cookies with sea salt.

And now it’s recipe time!!! I made my version of spanakopita. Spanokopita is a Greek pastry filled with spinach and cheese. It is divine. I love all greek food and swear there must be some Greek DNA in my body. Feta is my friend.

This recipe combines two of my favorite recipes for spanakopita Michael Symon’s recipe is filled with goat cheese and herbs. Ina Garten’s recipe is made like a strudel so it’s not making small triangles which can be tedious and time-consuming.

Here is the recipe:

Spanokopita

• 1/2 box frozen phyllo dough thawed.
• 1 stick of unsalted butter
• 1 box of frozen spinach thawed and squeezed dry or 2 large bunched of fresh spinach
• 1 package 8 oz cream cheese
• 6 oz of feta crumbled
• Garlic salt
• 1 large onion diced
• 1/2 cup pank bread crumbs

Directions:

1. Preheat oven to 350 degrees.
2. Prepare a sheet tray covered in foil.
3. Cook onions and fresh spinach in olive oil until soft. Drain any excess moisture.
4. Place spinach/onions in a medium bowl and add softened cream cheese, feta and garlic salt to taste. Mix to combine.
5. Melt butter in microwave in 30 second increments and let cool slightly.
6. On a cutting board or piece of foil lay out 1 sheet of phyllo dough and brush with butter. Layer another on top and repeat the brushing with butter. Repeat until you have 10 layers of phyllo dough.
7. Place 1/2 of the mixture lengthwise down down the middle of the phyllo dough layer. Fold sides together and to make a long rectangle.
8. Place seam side down on prepared sheet tray and baste with butter.
9. Repeat with other 10 layers of phyllo dough and other half of the spinach/cheese mixture so that you have 2 rectangles.
10. Pierce the rectanges in a few places on top with a knife to vent.
11. Bake until golden brown about 30 minutes.
12. Slice and serve. This will serve 4 as main dish or 6-8 as a side dish or appetizer