• Recipes
• Pastry
• Pies
• Spanakopita (greek spinach pie)

This recipe is my yiayia's and it's a staple at every family gathering--especially during the holidays. It's featured in the September/October 2011 issue of Yankee Magazine, on stands now. The article is called "Pigs in Yiayia's Chicken" and is available for viewing online: www.digital.turn-page.com/issue/39896/80. Also, thank you to photographer, Carl Tremblay for his beautiful photo of my yiayia's dish. <br /> <br />Below is an excerpt from the article as well as the recipe for her insanely addictive spanakopita. <br /> <br />"Sophia Sergentanis, my grandmother--my yiayiá--is standing over her stove stirring pots of Greek rice and stifado, beef stew, when I arrive. She greets me with hugs and kisses on both cheeks, as does my papoú, Manny, my grandfather. I can smell the pan of stuffed grape leaves on a second stovetop and the filled spinach pastries, kalitsounia, warming in the oven. I open the range door and carefully extract one." <br /> <br />You may use ready-made phyllo dough from the freezer section of your local supermarket in this recipe; keep it covered with a damp cloth so that it doesn't dry out and crack. Or for a 100% homemade pie, roll out your own, using the recipe below.

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