Spanakopita triangles - Best Greek Spinach Pies | Christine Cushing

I show you why Greek moms make perfect spanakopita triangles. My mom Georgia's are the best by far with crispy golden phyllo triangle bundles wrapped around Greek feta cheese and sautéed spinach, fresh dill and green onions. I share with you her old world secrets plus some modern tricks. They are so popular that we inhale them in a flash. FULL RECIPE BELOW.
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RECIPE: SPANAKOPITA TRIANGLES
1 cup washed spinach leaves, packed ( 250 ml)
1Tbsp. olive oil (15 ml)
3 green onions, chopped
2 tbsp. fresh, chopped dill (30 ml)
1/4 cup good quality feta cheese, crumbled (60 ml)
2 eggs, beaten
1/4 cup melted butter or Greek olive oil (60 ml)
6 sheets phyllo pastry
cracked black pepper to taste
pinch freshly grated nutmeg
Instructions
Preheat oven to 375 degrees F
Wash spinach and immerse into boiling salted water for about 3 minutes. Drain and rinse in cold water. Squeeze out all excess moisture and reserve. Heat oil in a saucepan and add onion, spinach and dill. Cook on high for 2 minutes until onions soften. Remove and cool. Combine the cooled spinach mixture with feta, eggs and salt and pepper. Set aside.
Stack 6 sheets of phyllo on top of each other. Cut into 5 equal strips. Work with 1 pile of phyllo at a time. Wrap remaining phyllo up in tea towel . Brush 1 strip with butter and cover with a second strip and butter again.* Note if using a thicker kind of phyllo use only one sheet per triangle. Lay strip down vertically in front of you.
Spoon a heaping teaspoon of filling in bottom corner of strip and fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more olive oil.
Place triangles on a baking sheet and bake at 375 D in middle rack of oven for about 20 minutes or until golden.
Serve warm as appetizer or along with your main course.
Makes about 20 triangles
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#Spanakopita #greekspinachcheesepie

[@jerryharbison5238]

Lady... I made these today. I have never felt so defeated and accomplished in all my life. After I screwed up a couple triangles I finally got the "feeling" of the humidity the filo needs, and the very careful hand I need. Still, it took quite some time to get these done. I made enough to freeze half, which is great because I don't always have this kind of time. I actually added some dried wild oregano and just a teaspoon of Greek yogurt to my eggs before mixing the filling. So amazing. I've never known what adding "love" to a dish felt like until now. My triangles had plenty of love and tasted so great! I would encourage anyone who is afraid to try this to do it, it's all about patience and a steady hand. But, the rewards more than outweigh the struggles starting out. Thanks again!

[@personalchefpr]

Hi Christine, Thank you very much for the complete recipe. I made 150 of them for a cocktail and they turned out beautifully! The guests loved them and not a one was left. I made them the day before, kept them in the fridge and baked them the following day. Perfect.

[@dakotafontaine8336]

My husband and I used this video to make Spanokopita for the very first time today and the results were better than I could have hoped! Thank you so much for this helpful video. These were the best I’ve had, not too wet, no leaking, perfect! Georgia knows what’s up!

[@sheteg1]

I’ve made these 4x and tomorrow will be 5th time. Everyone loves them. The fresh dill makes a huge difference. I got a beautiful piece of imported feta from Mr.Greek butcher on the Danforth. Thx for the recipe. It’s a winning recipes. Thx Christine’s Mom.

[@ChristineCushing]

That’s fantastic. You are welcome. I just made a batch last night !

[@nicolewalker9921]

They came out pretty great... after the first 2 or 3 i learned not to saturate the edges of the dough with butter. It makes them easier to fold that way. I think I also hesitated on filling them too much for fear they would break open. They could have used a touch more filling. As far as the flavor... yumm... very good. Looking forward to watching more videos and trying new dishes. You are a pleasure to watch and are very detailed. Thank you Christine and have a great rest of the week.

[@chrismack3327]

Just made these this morning, with Dodonis feta.. They taste amazing!!! Efharisto Christina. Over the last few months you have been my 'Go To' source for the dishes I want to make. Opa!

[@Stephenrsm7600]

I Love spanikopita!!!!! Thank you for sharing your mother's recipe!!!!

[@ChristineCushing]

My pleasure !

[@glennrosen482]

I would like to say that I used to make these, but this process is so easy compared to how I did it. Thanks to Christine and her family for sharing the "secrets" of preparing the best greek in my home kitchen😍

[@chickapey]

will be trying these this week... when I was pregnant both times, I had a huge craving for all things Greek. Funny but both girls adore Greek food.... they were eating spanakopita when they were babies and now love it all too

[@marlinkhoshababratdeel2250]

Thank you for this recipe, this is the only one that I liked from the other thousands of spanakopita recipe you're the Best and your mom God bless her she is the best just like my mom she is to do the pastry triangle just like the one your mom made . They know the measurement by heart middle East mediterranean recipe is the best. Thank you and God bless you.

[@ChristineCushing]

Hi Marlin. I'm so glad you loved the video recipe. Yes many people have different ways of making these but I can honestly say you will love them! Thanks for the blessings and I send them back to you also..

[@deliriousrobinnails300]

Great job with the video, Christine! Thank your mom for sharing her excellent recipe! I grew up with Pennsylvania Dutch cooking and I regret that my mother never took the time to write down her recipes. It was next to impossible to learn from her because she just eyeballed amounts too. I have been able to salvage some of their unique specialties by purchasing the little cookbooks created by ladies (and a few gentlemen, too!) in various tiny Farm Bureau association in that area. It would be pretty tragic to lose our various heritages and I really appreciate you taking the time to share yours. Many thanks!

[@ChristineCushing]

+Robin Kegg Thanks for your comments and I'm so glad you enjoyed my mom's recipe and the video. I hope you keep watching as I'm uploading videos more frequently. CC

[@KFromCali]

This is the absolute best recipe I've seen for this dish.. Thank you.... and send my love to Georgia!!

[@ChristineCushing]

Thank you and I will !

[@marycarleton6091]

I’m a big fan of yours. Watching you for years. I Enjoy all your videos. I made these today. They are Delicious, cant stop eating them. Dipping them in Memories of Thai red pepper jelly takes them to a whole other level. (If you love spice) Thanks! Cant wait to have family over to try them! Thanks!💃💃💃👍💕

[@PolishDerski]

Hahaha I laughed when you said that recipe does not exist... same thing in the Polish kitchen.. My mom always told me to eye ball everything!! These look amazing I can't wait to try them! Thanks for posting!!

[@MohitDhingraav8or]

Thank you so much for the old school recipe. Tried it and came out fabulous in the first attempt. The plate was clean before I could even click a picture. Love, from India.

[@ChristineCushing]

Yeah! That is so great . So glad you tried it. Next time you'll take a picture LOL See you in the kitchen

[@Timotimo101]

Yummm … wakes up my Greek genes! Thanks for the recipe. I love the addition of dill … dill is a favorite!

[@MilletteKish]

Thrilled that you have shared Georgia's recipe as it has always been a true favorite! Thank you so much.

[@pitergaspari5592]

Hi finally somebody made it easy p to make a spanakopita thank you so much 👍👏🇺🇸✌️💐

[@GrandNational66]

Looks easier than the old school way Thanks Christine i will make these next time i have a greek get together enjoy your videos, & miss your T.V cooking shows. Cheers from Ottawa Ont 😁

[@ChristineCushing]

Thank you so much. Hope you are well in Ottawa !

[@robertdoom9244]

Thank you for this recipe. I’m making these for my Greek neighbors and they turned out wonderful.

[@SM-wu7my]

Excellent Job Christine! This video helped me make them for the very first time:) Thank you - they are wonderful and my whole family is happy. Recently converted to Greek Orthodoxy, and am surrounded by great cooks, so I had to work on developing my own skills:)

[@ChristineCushing]

+Susan M I'm so glad ! wow then you really need to master a few of these recipes to show the Greeks who's boss in the kitchen LOL

[@Reret1972]

Greetings from Vancouver! I made these yesterday and they were so good that my family forgot to leave me some 😅 Thank you Christine for teaching us your Mom's technique 😊

[@luzaponte4839]

I love this, am going to try to make it,thank you for your recipe ❤️❤️❤️

[@ChristineCushing]

You are most welcome. You will love them.

[@peggypollatos7913]

I love it ❤️from Montreal Canada thank you ❤️🇨🇦❤️💙🇬🇷💙👋🌺🌺

[@ChristineCushing]

You are so welcome!

[@jennykaraterpos7568]

Hi Christine ... thanks for sharing love the idea cutting the filo with the wrapper will defiantly give it a go...what my mum has told me to add butter with olive oil together when brushing that way when u cook wont burn.. another small idea

[@beimilyvan]

That idea deserves to be proved! Thank you!!

[@suziqcu]

Just made these and they're so scrumptious looking. I put them on rack in freezer, and when frozen, stored in freezer bags for party this weekend!! Ooopmpah!

[@ChristineCushing]

Awesome!. We did the same thing for Christmas

[@beimilyvan]

Hello Christine, I liked your receipt and congratulate you even for your very good diction! Have the best to you!

[@mrmojo88888]

I had an extra roll of filo left over from a batch of baklava, gave this technique a try. They turned out great!

[@ChristineCushing]

That is so great! I just saw your comment so I apologize for the late response. It's hard to keep up but I like to respond when I can.

[@rodouladoulos1548]

Hullo Christine.....I can hardly believe that GEORGIAS spanakopita is exactly like my mother in laws...REALLYYYYYYY....I wont even tell you how mant I eat when she serves them..... YUMMY and Greetings to MANOULA from the old country!!!!!!!!!!!!

[@DianChapman]

OMG...I make them today and they ARE fantastic. SO much better than the frozen ones I TRIED to often find before. I'm sharing this video link for my friends on FB who now want to know how I made them. THANKS so much for this simple recipe video!

[@ChristineCushing]

That's amazing! I have been working on this recipe for years and trying to refine it as much as possible while keeping it as simple as possible. Now I'm sure this will be one of your favourites. Let me know if there's something you would love a recipe for and I'll see if I can feature it on future episodes of MFFs. Christine

[@ChristineCushing]

Thank you. I'll add pastitsio to request list. Happy New year

[@ChristineCushing]

I have not tried the water chestnuts . Thanks for that tip.

[@tiktok11150]

You explained the process excellent for those who have never made them.

[@ChristineCushing]

Thank you so much !

[@JULOC05]

It's my most requested dish in the US. I grew up in Greece and I make it without a recipe of course... 😀 I had to stop and write down what I was doing to give a recipe to friends who wanted it.

[@VernHerr]

Thanks for the inspiration to try something new...and awesome! Would never have attempted without your video.

[@ChristineCushing]

I'm so glad you tried and loved them! I'm coming up with new videos on Sundays. Thanks for watching

[@natasha6290]

I have lived in Cyprus for 8 years and i miss it so much and all the brilliant food, cant wait to go back in a few months but in the mean time i will make some spanakopites, efharisto :)

[@ChristineCushing]

+Natashax B I have never been to Cyprus but I know the food is very much the same as in Greece , so I know you will love these. enjoy and let me know how they turn out..

[@Chrai0n]

+Christine Cushing It's kinda a combination of Greek and Arabic food, a hearty cuisine.Try making sheftalia (σεφταλιά) or Cypriot Semolina/kalo prama (καλό πράμα) cake. :P

[@ChristineCushing]

+James Sunderland Thank you . I have heard of it but never made it. Will try

[@Chrai0n]

Christine Cushing Cool! I'll watch the video if you end up making them. Thanks for the reply. :)

[@lesmercredis]

So happy I live in the greater Toronto area... Not only do I have nearby access to loads of ethnic markets of nearly every culture, if I'm feeling lazy, I can get all these ingredients easily at my local grocery store.

[@ChristineCushing]

I know it's so true that we are lucky with such an incredibly diverse selection of foods to choose from. Thanks for watching

[@Tom-Alberta-Canada]

Wonderful recipe ,, easy to follow ,, Have a nice day ,, Tom

[@ChristineCushing]

Thank you very much

[@Tom-Alberta-Canada]

@@ChristineCushing you are welcome

[@mrguillemot]

Next on my list! Am on Lesvos at the moment and loving the food...and my pronunciation has improved considerably, but only about food 🤣.

[@gilbertgonzalez7561]

Butter bring's great taste to mostly every thing. Good going on with your mother recipe. Thank you!"

[@samterian7694]

μεγάλη συνταγή, ευχαριστώ

[@RichDoes..]

I love spanakopita but I detest dill, I substitute oregano and occasionally parsley with it. Agreed fresh spinach is best, good quality feta is a must! Thankyou for sharing your mothers recipe.

[@drummerchef851]

I grow wild European fennel that we brought from Greece and I ad that along with the Dill. It is fantastic. Yiasou!

[@drummerchef851]

Yeah, the fennel is a regional variation, but not uncommon. My mom was the same way when I suggested things to her, you know, habits are hard to break. Yiasou! I just finished harvesting the last of the seeds so I can send some to my brother down south. Made some sausage with them too!

[@adamchurvis1]

drummerchef851: WOW! What a great idea! In fact, maybe even switching from fennel seed to fennel pollen along with the fresh dill, huh? What do you think? While we're tossing about ideas, what about powdered dill seed?

[@harshsuryavanshi3803]

Hiii iam try your recipe so testy thanks for the recipe

[@mspinchey]

Those look great! We buy them already made at Target (Archer Farms) and they're not bad and make a good snack. But I just made some tiropites and now I am going to have to try to make these. My neighbor used to grow dill all the time back home up north. Thanks for all the great tips and the recipe!

[@ChristineCushing]

+mspinchey I think you will love the addition of spinach.. and made fresh they are really additive! Thanks for watching

[@DianChapman]

Thanks so much for this. I had an URGE to have some spinach pies or triangles, but the Greek store by us was closed for vacation. I decided I'd finally try to make my own. But all the other videos were longer and more complex. Yours was the easiest to follow, so it's the one I saved to use. Thanks. (And I also subscribed.)

[@ChristineCushing]

Hi Dian. I just saw your comment but I wanted to reply. Thanks for subscribing and I'm glad you loved the spanakopita recipe. We have perfecting it for years so I'm glad that the recipe is spreading. :)

[@katherineprongos3929]

Yes, my Nouna made the best kourambiedes without measuring and they were sublime.

[@m.taylor]

I'm glad you explained the importance of using butter. I followed another recipe brushing with egg whites & the triangles did not crisp up. They puffed up but when cooled they collapsed & looked like a ravioli with a lump in the middle. Not a pretty sight. I think I'll try this way next, make them smaller & not press down the edges.

[@ginazargarian8451]

The best spanakopita triangles, thank you

[@scottieboy7853]

I am part Greek and love Spanakopita my favorite spinach dish lol 😁 I make a great version 😁 🇬🇷

[@nicolewalker9921]

My fiance and I are having our parents get together for the first time on Saturday everyone is bringing appetizers so I plan on making Spanakopita..... yikes! Not a great cook but trying to learn... I'll let you know how they come out =) Thanks for sharing Christine.... your videos are very helpful thorough. ~nikki~

[@oneidaortega4990]

OMG I did these triangles and came out really good, better than any spinach pastry I had bought on a bakery. I am thinking to do it again for a potluck at work . they came out really good the only issue I had was that they didn't come out as golden as yours and I even get them more time on the oven, I was afraid they could burn so I even wet them outside with butter, buy mine came a little less fluffy than your, they tested good and were completly done. don't know if I has to put my oven in conventional oven instead. Do you usually used a conventional oven? Please, let me know. The triangle are not that complicate to do. They are worthy the time to do it. Thank you, love the recipe and the taste

[@ChristineCushing]

That is so great ! The triangles are a constant favourite in our kitchen. Yes, to get that golden exterior, the convection really helps because it circulates the heat around the pastry. We also make them in larger batches and freeze them raw, very well wrapped in plastic wrap , for easy baking in the event that we need a triangle fix or for any drop in guests. Thank you

[@GiseleCline]

@@ChristineCushing Hi Christine - planning to make your Mom's triangles this weekend - and plan to make extra. Once made & frozen uncooked - would you defrost prior to cooking - or put them in the oven frozen. If so - can you recommend any changes to time and temp. Thanks! Think you're terrific! g

[@ChristineCushing]

@@GiseleCline oh that’s super exciting. I too will be making them next week. Once made , I wrap them wrapped tightly in plastic to prevent freezer burn. I always line baking sheet with parchment paper and then just remove the wrap and bake raw from frozen. They might take a few extra minutes . If you are going to stack them , you absolutely must separate each layer with parchment paper or they will stock together during freezing. I hope this helps .

[@GiseleCline]

@@ChristineCushing Thanks so much and Happy Easter from Toronto.

[@edhunley]

I love spanakopita and wanted to try making them. Thank you for this great video with every step explained. As soon as I can get the ingredients (I can buy them at the regular grocery store here in Tennessee) I will definitely make this.

[@ChristineCushing]

edhunley you will love her version. I am about to upload a video of her guest spot making her dolmas and in a couple of weeks she will be making her cheese triangles

[@lisegrigsbys8488]

+Christine Cushing love dolmas

[@elle306]

Hi Christine. I just found this recipe and I am trying it today. I started with three bunches of fresh spinach which cooked down to one cup. When you say 1 cup of spinach, do you mean raw or cooked. If cooked should I triple the recipe? Thanks so much

[@ChristineCushing]

I just saw your question. Yea you would definitely triple the recipe as the amount was for raw spinach. If you started with 3 bunches of spinach you will need more eggs, cheese etc. I hope this helps and that you make / made them. We are obsessed 🔺😀

[@elle306]

@@ChristineCushing Thank you so much. Instead of triangles, I just made a roll and it was so delicious. Thank you for sharing your mom's recipe. I am keeping this one and will make it again.

[@biondatiziana]

Thanks so much for the great video, recipe, and especially all of your tips. I love spanakopita but was always intimidated by it. Can't wait to try this.

[@mssuezee6178]

This will be made in this kitchen. Beautiful 🌹Christine,please please show is how to make dolmas and the I think it's dill sauce. Blessings to you and yours. from BC 🇨🇦🙏

[@Gianemakeup]

have to try this for my mom. Thank you!!!

[@lyndm123]

I use filo pastry (as we call it in the UK) often to make samosas. We have just returned from a holiday in Rhodes and there are many different versions of Spinach pie, some made from filo and others like a Cornish pasty. All delicious. Will try your method as a soggy bottom does not make a good Spanakopita.

[@ChristineCushing]

Yes there are so many variations on the spanakopita and you know everyone insists their's is the best... I'll blame my mom on this one. Hope you enjoy it. I love Rhodes BTW

[@kevincasillo9349]

Kalhmera agapi mou Christine! I just made a batch of these and they are Kala Poli! Exferisto!

[@augustwestusa]

looks wonderful, I'm trying it today!

[@Vicky-kf4ii]

Yum the spanakopita turned out delicious! Crispy good, except the edges would brown first. I brushed melted butter prior to placing them in 375F oven. Any tips on making the middle golden brown too?

[@jonsrubas9499]

Short and sweet. And delicious

[@HangPham-jd2oz]

Perfect

[@opaman7518]

Γιάς τά χέρια σάς Μαγείρισσα Κριστίνα και την Μητέρα σάς ή Γεωργία! Μπράβο!

[@ChristineCushing]

Euxaristo ..

[@SuperJerseyGirlX]

great recipe, they looked delicious ..

[@mr.v3061]

Hello, i want to make this appetizer for new year. But i have to bring them to the family. Do you think i should bring them not baked? Should i half bake them or fully baked? Any wrong or right option here?

[@wannabite]

thank you so much for sharing.

[@lusinekhachatryan5697]

Hi, thanks for the video, made a bunch of triangles with friends and they loved it

[@ChristineCushing]

That's amazing. So glad you enjoyed

[@christinaprosser]

We just made these.... very delicious!

[@ChristineCushing]

Glad you like them!

[@annimacca8786]

THANKYOU I CAN'T WAIT TO TRY THEM BUT I DON'T KNOW WHO TO DO DELICATE. BUT I'LL TRY. CHEERS

[@mystiquerose620]

Hiii...looks so good ...i love this stuff

[@ChristineCushing]

Thank you . We LOVE them.

[@thomasbontempo3591]

I loveee spanakopita !! it is so good :)

[@ChristineCushing]

Could not agree more! We inhale them always. Thanks for watching

[@elsalisa146]

Your Mom is brilliant!

[@ChristineCushing]

She is a champ. You could not imagine how great she was on Live t.v. She was the all time requested favourite guest.

[@andrenassife]

Hi Christine!!! They worked out just fine! DELICIOUS! But I used olive oil in stead of butter between the layers. I still have some filo dough left... and guess what I'm having tomorrow night again? LOL I first heard about this dish watching "My Big Fat Greek Wedding", and got very curious about it. And searching for the recipe I came across you chanel here on youtube. Thanks a lot! :)

[@ChristineCushing]

I just saw your comment. I'm sorry very late. I hope you come back and check out the many new videos I'm uploading now. Thank you

[@praspurgh]

Hi Christine, one of my friends from Greece just brought us this thing, tastes so good! do you have a printable recipe for this so I can make it myself?

[@elkeschmitt623]

Dill is pretty much a stable in every home=we just love it.

[@angel67usa]

Thank you 🙏🏼

[@ChristineCushing]

My pleasure ...

[@andrenassife]

I'm gonna try this tomorrow night! It seems to be the best recipe on youtube! :) I'll come back to say something about it! You all wish me luck! LOL

[@ChristineCushing]

I hope you tried them and trust that they worked well for you.

[@MaryCochrane]

Thank you so much. My Mom has been gone over 20 years and I foolishly didn't learn this from her.

[@elkeschmitt623]

Good morning, I truly enjoy your videos, I am from Europe=Germany= to be specific. My husband and I have toured many culinary restaurants, we love a diversity of food. To us food is so much more= and I truly miss going to a Greek restaurant= I miss the interaction with different cultures. Thank you for your delightful presentations.

[@mytube92369]

I can have 500 of those,they look great!Thanks for the recipe!

[@ChristineCushing]

Thanks! 500 is probably the amount we aim for when making a batch.. Thanks for watching

[@ronaldfousek1470]

Very Nice. It would be very helpful if you would include some ball park measurements. Thanks

[@rizwanhaider3688]

Very good your video

[@alishastewart2008]

Can you make several of these and freeze them to use later? if so just wrap in plastic wrap maybe?

[@kittyhat110]

This worked great for me, but how do your store your triangles to keep them fresh for the longest?

[@jrdube]

I've made 'triangles' before.....but bigger...although they were good....this size looks WAY better!

[@Michelle-bz6so]

can I add a little cottage cheese to cut the salt of the feta even further, or will it make them too soggy? Thanks great video!

[@ChristineCushing]

+Vessy Hi Vessy. Instead of cottage cheese we use ricotta cheese to cut the saltiness as the cottage cheese will make them soggy. Try that out and let me know how they work.. :)

[@allegroplanner]

Hi Christine, can you tell me approximately how much spinach you used? I want to make sure I get the proportions right. Thanks.

[@lovenottheworld5723]

The old girl sounds like a true chef who never measures anything.

[@ChristineCushing]

So true

[@ChristineCushing]

You will love these ! Be sure to follow the full recipe listed with the exact quantities above. Christine

[@imeldapearce]

these look just like what i like. Can hardly wait to buy fresh spinach and dill, scallions.

[@ChristineCushing]

You will love them ! Thanks

[@shartanne]

Do you have a recipe link for the specific quantities? Love this video, looks amazing! :)

[@ChristineCushing]

+shartanne 1 cup packed baby spinach, leaves only 3 green onions, chopped 2 tbsp. chopped fresh dill (30 ml) 4 tbsp. feta cheese, crumbled (60 ml) 2 eggs, beaten Salt and freshly cracked black pepper 1/4 cup melted butter or olive oil (50 ml) 6 sheets phyllo pastry Here is the link if you want to make them with just cheese! christinecushing.com/recipes/starters/georgias-tiropites-cheese-triangles/ have Fun !

[@missysmithy25]

Definitely making these! Thank you

[@ginazargarian8451]

Can i use frozen spinach?, thank you

[@missmatch9058]

haha she's got attitude, I like it!

[@alfredalbano9221]

missmatch mishmash of a

[@Sarah-zg5qs]

Hey Christine I have an Idea. What about spanakopita filling in a pierogi. Will you make one and see if they come out alright? I love spanakopita and I love pierogi's I just don't know if If I could put them together or not. Thanks Christine.

[@ChristineCushing]

That might be interesting. Let me know how they turn out

[@sharonlauria7796]

I’ve also put ricotta cheese in with the mixture

[@alanmiceli]

Could I have the exact recipe. They look delicious.

[@ChristineCushing]

Hi Alan and Happy New year. I have posted the full recipe for you on my facebook page. here is link. I'm sure you will love them. facebook.com/ChefChristineCushing

[@alanmiceli]

Hi Christine, thank you for taking the time to reply. Much appreciated.

[@blematia2664]

You offer easy to follow instructions and pleasant voice to listen to. Thanks for sharing your mother's recipe. My mother also doesn't have recipes written down which can be challenging for me because I can't master the exact same results as her lol.

[@ALCAZITAR]

EXCELENTE I DID IT !!!! IS SO GOOD THANKS FOR THE RECEPI!!!! VIVA MEXICO!!!! HAHAHAHA Y GRECIA

[@ChristineCushing]

+lovely hearts Ola Mexico! come check out my new videos if you have not lately. I am posting delicious new recipes every other Sunday . Gracias

[@ChristineCushing]

Hi Rosalind . Below is the full recipe. Let me know how they work.. 1 cup packed, chopped, fresh spinach, leaves only (250 ml) 1 tsp. olive oil (5 ml) 3 green onions, chopped 2 tbsp. chopped fresh dill (30 ml) 4 tbsp. feta cheese, crumbled (60 ml) 2 eggs, beaten Salt and freshly cracked black pepper 1/4 cup melted butter (50 ml) 6 sheets phyllo pastry Pinch of freshly grated nutmeg Preheat oven to 375 degrees F

[@blackmamba5380]

This is ine of my favorite food... i like it crunchy and dry. All these ingredients here is a must!!! I just also add some milk.. for this amount i would use like 100ml milk not fresh the contensed.. i dont know how it works but it gives all ingredients a push up.. without milk its also very tasty but more dry..you can feel how dry each ingredient is.. with milk its more sooth.. i cannot explain it but i would recommend some milk.. just a little to get all ingredients wet.. there would be no fluids running as eggs will work again perfectly to tie the ingredients together.. I also use dry onion.. cause also dry onion makes it more sweet rather than feeling there are only dry vegetables inside.. cause dry onion if cooked gets sweet.