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Description from juku7: the luscious coupling of fresh spinach and tangy feta caught in the
many-leafed embrace of delectably crunchy phyllo


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2.5" tube $1.30

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Measurements: 0.6mm hole/22 gauge

2.5" tube $1.20

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Measurements: 1mm hole/18 gauge

16" strand $8.70 OUT OF STOCK
½ strand (loose) $4.75 OUT OF STOCK

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Read the comments (or add your own)

  1. Karokat
    Karokat says:

    You’re making me hungry! Fabulous pick!

  2. Cuban Queen Crazy Chick
    Cuban Queen Crazy Chick says:

    Oh YUM I love spanakopita

  3. Elis Mom
    Elis Mom says:

    Do you make your own? I think I’ll pick some up at the health food store for dinner!

  4. juku7
    juku7 says:

    I take the easy way,,,without phyllo! I am not a pastry or bread eater…rather have the spinach & feta!!!

  5. Elis Mom
    Elis Mom says:

    You could put the spinach and feta atop a roasted portobello mushroom cap. Yum!

  6. AllureofGemsGlamJulia
    AllureofGemsGlamJulia says:

    I love spanakopita! I buy phyllo dough but make my own fillings :) Actually when I layer it I use olive oil instead of melted butter to brush the leaves of phyllo. it is the same delicious but not fattening!!

  7. juku7
    juku7 says:

    you have got the right idea…nothing like olive oil…forget the butter! and o how I love the portobello mushroom…one of my faves! In fact, take it, put a sundried tomato and some smoked mozzarella in it and zzap it…wild in the streets!

  8. Elis Mom
    Elis Mom says:

    THAT would be FAB!

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