Spanakopita

Eastside Road, April 1, 2018—

THE NEIGHBOR STEPPED onto the patio a little before noon, bearing a plate in her two hands. "I brought you some pie," she said, and took it into the kitchen, then excused herself, in a hurry, and walked back down the hill.

Well, it's Easter Sunday: no surprise she'd made Spanakopita, that delicious traditional Greek Easter pastry — flaky pastry concealing chopped spinach, onion, and egg, along with who knows what else comes to hand.

It's the day we often drive into town for a big Easter backyard party at a friend's house, but not this time; I'm being told to avoid crowds of people, and especially little kids. So we stayed home, the Contessa and I, and made do with our books and our gardening. Crackers, cheese, and fruit for lunch, leftover salads for supper — a delicious potato salad that's only improved in the few days since Cook made it; a fine cannellini-onion-and-tuna salad; green salad of course.

And a delicious Spanakopita. Thanks, T!

It's nice to be back.

     🍷Blanc, La Ferme Julien

☛RESTAURANTS VISITED, with information and rating:

2016      2015     2017     maybe I'll get around to working on these one of these days…