This time of year I’m always looking for new and exciting appetizers to make (of course, I’m always looking for new and exciting holiday cookie recipes this time of year too!). That’s because on Christmas Eve my family has a feast of hors d’oeuvres and appetizers. In addition to a few favorite staples that always grace the table, (such as a spinach-artichoke dip that’s almost fondue-like and sausage-stuffed mushrooms) every year there are also new additions to our spread. Recently, the nice people at Stonyfield Farms contacted me to let me know about a sweepstakes they’re hosting. Since one of the ways to enter […]...
Spinach, Sweet Onion, and Feta Pie
This recipe is similar to both Greek spanakopita and Arabic fatayer bi sabanekh. In this recipe I used frozen cut spinach because it saved me the time of having to wash and wilt fresh spinach. My husband eats this dish with a side of plain yogurt, and while it might sound strange, I have to admit the tang of the yogurt accentuates the spinach very well…who knew! This recipe will be sent over to Zoe for this week’s feta Blogger Secret Ingredient! Spinach, Sweet Onion, and Feta Pie (Yield: 1 (9-inch) pie, cut into 8 wedges, 2 per serving if served as a main course) […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
