By: Abby Coffey

In each family, there are different traditions that people participate during the different holidays. Each family adds their own twist to it based on their heritage or where they come from. My family is no different. My mom was born and raised in Peru, so Thanksgiving hasn’t been a holiday that she’s celebrated her entire life, so of course there are small twists that my family adds to the holiday. For example, instead of eating Turkey we eat ham. My dad also makes this delicious dish called spanakopita, which is a Greek dish. Even though Spanakopita isn’t one of your traditional Thanksgiving dishes, it is very delicious. My family doesn’t have any ethnic connections to Spanakopita, but my dad was introduced to it through a friend. He has been making it ever since. Here is a recipe of it, for anyone who wants to try it!

The recipe:
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1I/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

If you want to find more information on it, I took this recipe from the website: