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My fairy godmother, Sandra Merritt, and I try to get together for lunch whenever we can. If we have a favorite spot, it’s usually Athens after church. I love their Greek Salad and spanikopita, she takes a to-go order for her husband Cullen of Avgolemeno soup. So, I was pretty excited to find this recipe which is a bit lighter than Athens’. It also has my favorite - ricotta.

1 package of frozen spinach, thawed and drained

6 oz frozen phyllo pastry dough

4 T melted butter

8 oz ricotta cheese, about 1 cup

1/2 cup pine nuts, toasted in a dry skillet

salt and pepper

~ Preheat oven to 350º F.

~ Lay out phyllo dough on dry surface, brush with melted butter.

~ Layer three more sheets of phyllo, brushing each layer with butter.

~ Combine ricotta, pine nuts, cooled spinach, salt, and pepper into bowl and mix.

~ Spread spinach over phyllo stack, leaving a 1-inch border all the way around.

~ Roll the phyllo from the long side into a log shape.

~ Twist ends to close, then brush entire log with butter.

~ Bake on a baking sheet for 30 minutes until golden.

~ Allow to cool for 5 minutes. Slice on bias.


Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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