The Perfect Nosh for the Perfect Day!!!

Did you know that any day can be a holiday? Take February 20th for example… it’s “Hoodie-Hoo Day”! This holiday is celebrated in an interesting way… at high noon everyone yells "Hoodie-Hoo" to chase away winter and make way for spring… silly, I know but I'm trying to get a point across here.  January 27th is the anniversary of the death of Thomas Crapper; the man who invented the flush toilet and the day is so dubbed, “Thomas Crapper Day”! (I am not making this up, trust me!).


For me, a holiday is any day that I can gather with friends and family for some good conversation, a couple of laughs and numerous journeys down Memory Lane.  Most holidays, bizarre or not, are associated with certain foods; the feast of the 7 fishes on Christmas Eve, baked ham on Easter Sunday, corned beef & cabbage on St. Patrick’s Day, etc., etc., etc.  So, the question is just aching to be asked, “What will I serve on ‘Thomas Crapper Day’; what mouth-watering morsel could possibly be worthy of a man who woke up every day thinking about the derriere of all mankind?” My answer… ANYTHING made with Phyllo dough! What could be more perfect than an ingredient so clearly akin to the ever-so-delicate texture of one of God’s greatest creations; toilet paper!!! I’m on a roll now!!! Sorry… had to throw that in!!!

Normally, my fear of Phyllo dough would prohibit me from taking on a task of such magnitude; the union of a perfect provision with a worldwide holiday is very important and is likely to make the history books; so in this case I’ll have to face my fear head on!!!

I’ve immediately jumped to it and have come up with the perfect fare… Italian-Style Spanikopita! Spanikopita is a classic Greek indulgence made with spinach, feta cheese, eggs and Phyllo dough but my version has that all-so-important injection of Italian influence; Parmesan cheese, sun-dried tomatoes and garlic! Let’s give it a whirl…

Italian-Style Spanikopita

2 - 8 oz. rolls of Phyllo dough (2 come in 1 pkg.)
7 eggs beaten
2 medium onions
3 cloves garlic
2 - 10 oz. pkgs of frozen spinach
1 cup oil-packed sun-dried tomatoes coarsely chopped
8 oz. shredded Mozzarella cheese
1 cup of grated Parmesan cheese
1 stick (or more) of melted butter
Butter flavored cooking spray


Chop onions & garlic and sauté in approximately 1/4 stick of melted butter until caramelized (yummy, brown and sweet).  Thaw spinach and squeeze all the excess water out of it. Mix spinach, eggs, both cheeses and onions & garlic together to make filling.


Generously spray the bottom of a 12”x17” pan with cooking spray and top with first layer of the Phyllo dough.  Layer 1/2 the sheets of Phyllo dough in the pan, brushing every few layers with melted butter and spraying every few layers lightly with the cooking spray (DO NOT BE AFRAID… THERE IS NO EXACT WAY TO DO THIS AND YOU CAN NOT HURT IT! IF LAYERS ARE TOO LARGE FOR YOUR PAN JUST FOLD THE EDGES OVER AND SPRAY).


Spread the spinach filling over Phyllo and sprinkle with chopped sun-dried tomatoes.  Layer remaining Phyllo over the filling; brushing each layer with butter or coating with cooking spray.  Brush top layer with melted butter.


Using a pizza cutter or a very sharp knife carefully cut into squares then each square into triangles before cooking (without pulling the pieces apart).


Bake at 350° for 30 min or until top is flakey and golden brown.  Let cool slightly then pull the pieces apart for serving.

There are many versions of Spanikopita; some easy, some difficult, some tasty, some... not so much.  My version, however, is easy and tasty and will someday be as historic as Americans and Apple Pie!  Don't you wish that every day was Thomas Crapper Day???