Recipe of the Week: Spanakopita


  • 2 – 10 ounce boxes of frozen spinach
  • ½ lb. good quality feta cheese
  • 1 stick (8 ounces) unsalted butter, divided
  • 4 spring/green onions
  • 2 Tablespoons freshly chopped dill
  • 2 eggs, lightly beaten
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper


  1. Thaw frozen spinach and squeeze handfuls to remove all the water. Put it in a medium sized mixing bowl.
  2. Crumble the feta and add to the spinach. Mix with a fork.
  3. In a pan, heat 2 Tablespoons of the butter until melted. Remove green ends of spring onions and chop white parts. Saute in the butter for a few minutes.
  4. Add the butter and onion mixture to the spinach mixture along with the dill salt, pepper and the lightly beaten eggs.
  5. Mix everything together with a fork until well combined.
  6. Melt remaining 6 Tablespoons of butter to brush on triangles.
  7. Carefully remove the phyllo sheets from the package. Cut into 3 inch strips. Cover the phyllo that you are not using with a piece of plastic wrap to keep it from drying out.
  8. Brush one strip of phyllo lightly with melted butter. Place about 1 tablespoon of filling on the bottom of the phyllo strip about 1 inch from the top. Fold the bottom corner up over the filling to make a triangle. Continue folding like a flag to complete the filled triangle.
  9. Continue until you have used all the filling.
  10. Place triangles on a baking sheet. You may freeze them at this stage. After two hours in the freezer on the baking sheet, gently put them in a storage bag or container.
  11. To bake them, brush each triangle with butter and bake them in a 375 degree oven for 20 minutes or until golden brown.
  12. To bake frozen triangles, preheat oven to 325 degrees. Brush them with butter and bake prior to thawing for 35 minutes or until golden brown. Watch them closely.

Recipe of the Week: Spanakopita Stuffed Chicken Burgers


  • 1 lb. chicken breast
  • 8 oz. fresh baby spinach
  • 1 + ⅛ tsp. salt
  • ⅛ tsp. nutmeg
  • Pinch of pepper
  • 5 oz. feta cheese, divided
  • 2 garlic cloves, grated
  • 1 small onion, (1/2 grated, ½ finely chopped)
  • 1 tsp. oregano
  • 1 Tlbs. +1 tsp. olive oil, divided
  • 1 tomato, sliced thin
  • Thinly sliced red onion
  • 4 hamburger buns

Tzatziki Sauce

  • 1 cup grated cucumber, (squeezed of all excess moisture)
  • 8 ounces plain Greek yogurt
  • 1 small garlic clove, grated
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
  • ½ teaspoon fresh dill
  • 1 teaspoon olive oil


  1. Preheat oven to 350 degrees.
  2. Cut chicken breasts into bite-sized pieces. Spread on a baking sheet and pop in the freezer. Freeze for 15 minutes while you make the filling.
  3. Heat 1 tsp. olive oil in a large (oven-proof) sauté pan over a medium heat. Add spinach. Use a wooden spoon to stir spinach until it wilts. Once it wilts, add 4 oz. feta cheese, ⅛ tsp. salt, nutmeg, and a pinch of pepper. Stir until cheese is warmed through and starting to melt in to the spinach, about 1-2 minutes. Transfer to a bowl and clean pan out.
  4. Once chicken is very cold and firm (but not frozen), transfer to a food processor. Turn the processor on until chicken is ground.
  5. Add ground chicken to a medium bowl, add remaining feta and salt, as a well as 1 tsp. of olive oil. oregano, garlic, grated onion and chopped onion. Mix with hands until combined. Form into 8 patties. The ground chicken can be quite sticky, so to prevent all the meat from sticking to your hands, wet them with cold water before you mix and before you form each patty.
  6. Evenly divide the filling and mound on four of the patties, leaving an edge around the perimeter. Put another patty on top, and use your fingers to seal the edges. Make in to uniform patties.
  7. Put the same pan you cooked the spinach mixture in over a medium-high flame or burner. One the pan is hot, add remaining olive oil. Add chicken burgers to the hot oil. Cook until golden brown on both sides, about 3-4 minutes per side. Transfer pan to the oven to finish cooking the patties, it should take another 5-6 minutes. The internal temperature should read
  8. While the chicken finished cooking, toast buns and make tzatziki. Add cucumber, yogurt,garlic, lemon juice, salt, dill, and olive oil to a small bowl. Mix until combined. Season to taste with salt and pepper.
  9. When chicken is cooked through, place on a patty. Top with tomato. red onion and tzatziki sauce.