sorrel

Spanakopita—the buttery Greek comfort dish of flaky phyllo dough filled with cheese and greens, can be made as one large savory pie, or, folded up and baked into crispy little triangle hand pies as we’ve done. Although usually prepared with spinach, onion and feta cheese, in the Greek countryside lemony sorrel is sometimes a flavorful addition.  With a garden full of sorrel, I decided this recipe should include it. If you prefer, you can omit the sorrel and double up on the spinach. Either way, the result is delicious. Continue Reading…