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by Harry Kantarze and Harry Bafaloukos, Spring Greek Festival of Chandler

GMAZ segment by Kaley O'Kelley and Javier Soto

Posted on May 1, 2014 at 7:36 PM

1 lb. filo
4 - 10 oz. pkgs. frozen chopped spinach(thaw + drain in colander; squeeze out water )
2 cups crumbled feta cheese
2 cups creamed cottage cheese
1/4 cup grated parmesan cheese
4 large eggs, slightly beaten
1/4 cup olive oil
1bunch dill, chopped
1 bunch scallions, chopped
1 onion, finely chopped
1/2 cup parsley, chopped
1 lb. butter
Dash of salt + pepper

In a large bowl, mix together the cheeses, eggs, dill, parsley, salt and pepper.

In a pan, sauté the onion and scallions in olive oil, until onion is soft. Add spinach and sautéed onions to cheese mixture.

Melt butter in small sauce pan.

Grease a 9 x 13 baking pan.

Lay 10 sheets of filo in bottom of pan, one by one, brushing each sheet lightly with butter. Spread filling evenly over the bottom layers of filo. Cover with 10 sheets of filo, again brushing each sheet with butter.

With a sharp knife, score the top sheets in square pieces.

Bake in a 350-degree oven for 45 minutes or until golden brown.

Remove from oven, cool and cut through.

Can be served hot or cold.

Greek Festival of Chandler
May 2, 5 p.m.-10 p.m.
May 3, 11 a.m.-10ap.m.
May 4, 11 a.m.-7  p.m.

St. Katherine Greek Orthodox Church
2716 N. Dobson Rd., Chandler 85224

$3 admission, kids under 12 are free

Like A Taste of Greece AZ Greek Festival on Facebook and receive two free admissions.