SpanakopitaMy wife Irene comes from a long line and a large community of Greek cooks, and everyone has their favorite recipe for spanakopita. Almost every time I make it, I seem to change one or more ingredients or proportions to suit the mood of the day. But the version we keep coming back to over and over again is this one, adapted from a recipe that contributor Katy Stacey provided for the cookbook of the ladies’ Philoptochos society of the Saints Constantine and Helen Greek Orthodox Church in Andover, Massachusetts. I added a third layer of fillo in the middle and substituted butter in place of oil to brush the fillo sheets. I also used real Greek mizithra cheese. Continue reading