One of my favorite Greek delicacies is spanakopita. I just love the flavors that come from the simple combination of fresh spinach, salty feta and phyllo dough. They're so good, I usually eat several in one sitting. I eat so many of them in fact, I'm usually full before my actual dinner of falafel or tabbouleh hits the table, which got me thinking... Why does the spanakopita have to be so small? Why do they have to be appetizers? Why can't it be a large pie, something suitable for an entree? Luckily Michael Symon answered my question with his spinach phyllo pie. Not only does it have the same flavors as its smaller counterpart, it is so easy to make and such a big hit with the family, I'm sure I'll be making it again and again.
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