February 23rd at 5:45 pm (Central Time)

Join Professor Emeritus of Theatre Arts, Dr. Gary Diomandes, for a cooking class making the famous Greek dish, spanakopita (spinach pie).




2 bunches of scallions (green onions)
¼ cup olive oil
½ bunch of fresh parsley
2 sm packages of spinach.   (I use 2# bag from Costco)  wash, add salt and drain; squeeze out all water; can chop off stems and then chop leaves
1 lb of large curd cottage cheese
1 lb of feta cheese
½ cup of romano or parmesean cheese
8 eggs
1 package of filo dough (should have about 16-20 sheets)
about 3 sticks of butter

9x14 pan
Pastry brush


1. Chop scallions and parsley

2. Put olive oil, scallions, parsley, and drained spinach in pan and cook. When cooked, set aside to cool.

3. In separate bowl beat 8 eggs, cottage cheese, feta, romano or parmesean together.

4. When spinach mixture cools add it to cheese mixture and mix together.

5. Melt butter.

6. Thaw filo.  When using it, put a wet towel over sheets you are not using at the moment to prevent it from drying out and flaking.

7. Butter the pan.  Lay a sheet or two along bottom and sides of pan. Brush with melted butter between each sheet of filo.  Layer about 8-10 sheets.

8. Then pour in mixture of spinach into pan.  Begin layering the filo on top.  8–10 sheets.   Filo hanging over the edge of pan (be sure to butter those) fold over the top layer to make sure it is all sealed. 

9. Score top to size you want for each piece.  No need to cut all the way through.  Sprinkle water on top with fingers.  Oven should be pre heated to 350 degree

10. Bake for one hour.  Filo should be golden brown.


For further information contact the Alumni Association, alumni@smumn.edu