As a blogger I work very hard at self-promotion. This doesn’t come entirely naturally to me but, if I want an actual audience to read my weekly type written blood, sweat and tears then I have no choice but to promote myself at every opportunity. However sometimes the audience actually finds me all on their own. And once they find me and read what I’ve been rambling on about they actually contact me to say “We like your sassy style and pithy prose, please join our posse!” And so I do…

I was recently invited to join in the preparations for St. Anthony Orthodox Church’s 37th Annual International Festival. Every November St. Anthony’s in Bergenfield, N.J. hosts a three-day event featuring a variety of homemade Greek, Middle Eastern, Slavic and Eastern European foods. In the weeks leading up to the festival the parish gathers together to make the vast array of foods that will feed hungry festival-goers. I’m never one to turn down a good culinary opportunity, so when invited to join the food prep fun I wholeheartedly agreed. The night I went to help they were making spanakopita, mountains and mountains of spanakopita.

I’ll be honest with you, prior to joining the crew at St. Anthony’s my experience with spanakopita was strictly limited to eating, but Master Spani Chef Jim Bogris wasted no time introducing me to the secrets of the perfect spanakopita. Jim’s recipe is based on his mother Angela’s, who as it happens was the festivals “Spani-Queen” for twenty plus years prior handing the reigns over to her son. She still lends a hand in the assembly but leaves the heavy lifting and stirring of an enormous caldron of spinach mixture to the younger folks. (Smart lady!) According to Jim what sets his recipe apart from others is the amount of fresh herbs he uses and the three cheese; Pecorino Romano, ricotta and feta. Oh and he has a motto that goes something like this “There is no such thing as too much butter. If you think you’ve used enough, use a little more.”

I think I need that printed on a shirt…

Yai-Yai’s Spanakopita
This recipe has been handed down through generations of the Bogris family. I wouldn’t think of tweaking it and honestly, it doesn’t need a thing changed anyway.*

1 lb. #7 phyllo dough sheets
3/4 to 1 lb. clarified butter (homemade or store-bought)
1/2 cup olive oil
1 bunch scallions, finely chopped
1 medium onion, finely chopped
1/2 bunch dill, minced
1 bunch parsley, minced
1 lb. crumbled feta cheese
1/2 lb grated Pecorino Romano cheese
1 lb. ricotta cheese (whole milk)
6 eggs, beaten
3 lbs. frozen chopped spinach (thawed, drained and squeezed dry)

*courtesy of st. anthony’s church

*According to Jim the spanakopita can be made ahead, wrapped in foil then plastic wrap and frozen for several months. Allow it to defrost in the refrigerator overnight and bake uncovered for 45-50 minutes at 350°F.