Spanakopita (Spinach pie) Angie Conger, Ad Sales
Ingredients
2-16 oz. packages chopped frozen
spinach, thawed and drained
2 sticks of butter, melted
1 cup chopped onion
½ cup scallions, chopped
4 Tbsp. dill weed
1 tsp. pepper
1 4 oz. jar diced pimentos
3 eggs
1/4 cup milk
9 oz. feta cheese
½ pound phyllo pastry dough
Olive oil for sautéing
2 ½ tsp. chopped garlic
Directions
1. Thaw spinach in colander. Using
hands, press spinach to squeeze out
water. Sauté onion, scallion, and
garlic. Once onions are almost fully
cooked, add pimentos and sauté. Then
add spinach, black pepper, and dill
weed, sautéing everything together.
2. Coat a 9x13 pan with butter. Unroll
phyllo dough. One layer at a time
place in pan and brush liberally with
butter. Do this one by one for 7 or 8
layers of phyllo.
3. Next crumble feta in bowl, beat eggs
and milk together, and add to feta
mixture. Mix with spinach mixture
and spread on top of layered phyllo.
4. Fold edges of phyllo over (making
a sort of pocket around the spinach
mixture) and liberally apply butter
with brush around edge of dough.
Layer by layer, add to top of spinach
and baste with butter. When final
layer has been added, poke holes with
fork on top of pie before placing in
preheated 350 degree oven. Baking
time is 45-60 minutes. Check every
15-20 minutes, basting with butter
and returning to oven. Crust will be
golden brown. This freezes great for
future meals as well! Enjoy!
This has been my favorite Christmas
brunch dish since I can remember. My
mom began making this for our annual
family gathering and I look forward to
it every Christmas. The flakiness of the
phyllo crust, and the tasty filling are a delight to the taste buds. Adding in the red
pimentos to the spruce green color of the
spinach makes it an added bonus to the
Christmas scene! All around a wonderful
holiday dish!
Angie is an advertising sales representative here at The Old
Schoolhouse®. She has
always enjoyed baking
and cooking, and is a
homeschool mom of
her two youngest sons,
ages nine and six.
Corn Casserole Joy Goreman, Ad Sales
Photo caption: The corn casserole in this
photo was made by my fifteen year old
son.
Ingredients
1 can of corn, drained
1 can of creamed corn
1 stick of softened butter
1 cup of sour cream
1 box of Jiffy corn mix
1 egg
1/4 cup of sugar
Directions
Mix all ingredients together and pour into
a casserole dish. Bake at 350 degrees for
just 45 minutes.
After finding this corn casserole recipe
in a church cookbook many years ago, I
began making it for every special meal
and taking it to church potluck dinners as
well. So many people have given it great
reviews and even my son, who is a picky
eater, keeps requesting this dish! Every
foreign exchange student we’ve hosted
(over 13 students) has enjoyed tasting this
recipe and some even try to recreate it
when they return home (but aren’t always
able to find the same ingredients).
This casserole is delicious along with
a Thanksgiving meal, Christmas meal,
or any special celebration, and is usually all gone within the same day it is
made. Hopefully, your family will also
enjoy this dish and include it along with
your favorite meal soon!
Joy Goreman homeschools her fifteen year
old son and works
for The Old Schoolhouse® Magazine as
an Advertising Sales
Representative which
she really enjoys! Con-tacting companies to
place ads, mentoring
new representatives joining the team, and
more, are wonderful parts of her day!
