Sharon Howard treats dinner guests to flaky bites of deliciousness with spinach and cheese tucked inside.

Sharon Howard of Oakville, Ontario, celebrates Thanksgiving in October. “In Canada, it is our celebration of the harvest,” she says. “Turkey is the star of our Thanksgiving just as it is in the U.S. But I also like to serve a ham.

“What never changes with our Thanksgiving is the menu. We have had the same dishes as long as I can recall and any deviation would not be tolerated. It’s actually become a family joke,” she chuckles. “It’s the same menu my Mom served and there simply is no varying it.”

Among the standard fare on Thanksgiving Day are Sharon’s homemade pickles. “I can about 100 jars of dills each fall. They really are delicious! My husband and I prepare turkey and ham and all the trimmings for about 15 to 20 people. Our guests bring the desserts.

“I do like to serve Spanakopita,” Sharon says, adding that the savory spinach and cheese bites are one of her “trademark” recipes. “I often get requests for it. It’s a bit tricky working with the phyllo dough, but the results are worth it! It always gets rave reviews.”


Spanakopita

These pretty, flaky appetizers are sure to be a hit at any party.

  • 16 oz. frozen phyllo dough, thawed in the fridge for 24 hours (see note)
  • 10 oz. frozen spinach, thawed and drained of all liquid
  • 3/4 lb. feta cheese
  • 1/2 lb. cottage cheese (about 1 Cup), pressed and drained
  • 1/4 lb. cream cheese, softened
  • 3 eggs
  • 1/4 Cup fresh dill, finely chopped (or 4 tsp. dried)
  • kosher salt, to taste
  • PENZEYS FRESHLY GROUND PEPPER, to taste
  • GROUND NUTMEG, to taste
  • 3/4 Cup butter, melted

In a large bowl, combine all of the ingredients except the phyllo and melted butter. Working with one sheet of phyllo at a time, brush with melted butter and top with another sheet, then brush that with melted butter as well. After three sheets, cut the phyllo into 5 strips widthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom. Fold the bottom piece up over the filling and then fold up into triangles. Fold like you fold a flag, to the left, up, to the right, up etc. These can be made ahead and frozen for up to 3 months. When ready to cook: Place on a baking sheet and bake at 350° for 20 minutes or until golden. Serve warm.
Note: It is important to buy phyllo dough from a store that has a good turnover rate because old phyllo gets dry and hard to work with. Freshly frozen phyllo is quite easy to deal with. We like Athens brand, though the freshness is more important than the brand, and go to our local Greek store to get it.

Prep. time: 45 minutes
Cooking time: 20 minutes
Serves: 120

Nutritional Information: Servings 60;
Serving Size 2 pieces (24g); Calories 60; Calories from fat 35; Total fat 4g; Cholesterol 20mg; Sodium 100mg; Carbohydrate 4g; Dietary Fiber 0g.

Spanakopita



Order the Spices for this Recipe:

Description Price Quantity
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar $5.69
Nutmeg East Indian Ground 1.0 oz. 1/4 cup jar $4.25