Had DD2 & SIL to dinner a couple weeks ago, before their departure to Pa for a game & visit w/relatives. H made Pastichio, Greek salad, and garden green beans (from frozen.) All was great. Made spanakopita for apps, but w/garden chard & it was fab. Chard is dark green almost to black this fall. We may have another picking - we’ll see. Anyway really good in the pastries. Have a bunch in the freezer, meaning the spanakopita. Yay!
Anyway, ran out of phyllo dough, but had 2 cups left of the spanakopita filling & not wanting to waste or freeze it, decided to make a casserole w/it. So, cooked a partial package of mini farfelle and combined it w/Greek Monastery sauce we make from garden stuff. Rao’s would be good or something similar. Into a casserole dish, shredded Parmesan and mizithra, the spanakopita filling spread over that, a bit more cheese, then cubed, seasoned butternut squash cubes scattered atop - cover & bake. So good, I don’t want to forget it! Pic of unbaked pastries.
