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"My potpie version of the Greek cheese and spinach turnover called spanakopita loads the traditional filling with ricotta, feta, Jack cheese, fresh dill and parsley, and uses store-bought phyllo pastry for the crisp topping. Its generous size and do-ahead preparation make it an ideal party dish. To serve a really big crowd, double the ingredients and bake it in two baking dishes. It is easy to keep phyllo pastry soft and pliable as long as it is carefully covered with a damp dish towel while you are working with it.\n\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/greek-three-cheese-spinach-amp-onion-potpie/href>