OK, finally made Anne’s Spinach Pie. Hers is the classic “Spanakopita”. Italian DNA cannot help itself, so, to Anne’s great Greek basic- see RecipeDetours- I put my own twist. With 4 oz. crumbled Feta cheese, I added about 5 tbs. ricotta, part skim; substituted basil and garlic powder for dill weed. Anne suggested scoring the dough on top, which I did with success. The baby spinach worked well, most important thing is never to use frozen spinach. Dr.Husband approved. Spanakopita, Ciao!~
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