Happy Father’s Day
Senior Catering Manager Rebecca Stern plans to do something very special this Father’s Day. She was excited to share her story and recipe.
So for Father’s Day this year, I’m going to make my Dad the Spanakopita his Mom and Grandmother used to make for him all of the time. My Aunt Robin (my Dad’s sister) sent this to me and I thought I’d share the recipe! This is a traditional Greek Spinach Pie-better than what you would have at a restaurant! My Nana Anita (my Dad’s mom) learned from her mom Nana Peggy (my Great Grandmother who I’m named after – her real name was Rebecca) who learned from her Mom (my Great-Great Grandmother – Lula). Lula and Nana Peggy were born in northwestern Greece near the Albanian border. Hence my ability to get an amazing tan.
I have so many memories of watching my Nana Nita prepare this meal in her kitchen. I sat at the kitchen table while she cooked and watched ABC soaps from the tiny TV on the kitchen counter and alternating between glasses of Diet Pepsi and iced coffee. This is really the one main recipe that has been carried down from my Dad’s side of the family.
Today, I’m serving this with marinated beef and shrimp skewers on the grill and a big Greek salad Happy cooking and I hope you love this as much as my family does!
- 1 stick butter
- I pkg. phyllo dough (Damp towel to keep dough moist while working)
- 4 pkgs. frozen chopped spinach, thawed
- 16 oz. Farmer Cheese (I use ricotta cheese)
- 16 oz. Cream Cheese
- 6 Eggs
- 1 large bunch dill, chopped
**Mom never used Feta cheese but I add it in.
Preheat oven to 350.
Melt butter and set aside. Beat eggs. Add spinach, cheeses and dill and mix together. Butter bottom and sides of pan. Line bottom and sides with several layers of phyllo. Moisten with butter as you go. I have lots hanging over the side, place dough on top, I roll the sides into the top layer. Fill with spinach and cheese mixture. Cover with several layers of dough. Cover all dough-especially corners-with butter. Mom used several pats on top but I don’t. Bake 45 minutes on middle rack. Lower to bottom rack for an additional 20 minutes.
Serve with sour cream.
Happy Father’s Day from Rebecca and everyone here at Hyatt Regency Chicago. Enjoy the time with your Pops!