Pascha, Part II…

I like to cook my holiday meals all throughout the week prior so I can have a little fun on the big day too!  it’s especially important for Greek Easter as we often roast a whole lamb on a spit in our backyard!  Alas, this year no whole roast Pascha lamb, just a small semi-boneless leg.  But my prep work for the big day continues on this week before Eastern Orthodox Easter.  

Today, I made my pites, or pies.  Tiropita  (cheese pies), and Spanikotiropita (spinach and cheese pies) are my children’s favorites.  My tiropitas are made with ricotta, shredded Parmesan, and crumbled feta, salt and pepper, filo dough and lots of butter!!!

Here is what my free-form version of Tiropita looks like before and after baking in a 350 degree oven…


My Spanikotiropita is made with a filling of green onions, spinach, cottage cheese, feta and Parmesan cheeses, fresh dill, salt and pepper all wrapped up in butter-slathered filo dough sheets.   Again, the before and after pics… 


Now, I just need to keep it hidden from the family until Sunday……;)


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