Every country is proud when their leaders stand up to their enemies, but Greece in one of the only ones to have made a holiday out of it. On Oct. 28, 1940, the Greek dictator Ioannis Metaxas told a representative from Italian dictator Mussolini “no” when asked if the Greeks would allow the Italian army to cross its borders and occupy locations important to the mission of the Axis forces in World War II. The Italians didn’t take no for an answer however and hours later launched an attack on Greece, which began the beginning the Greco-Italian War. The Greek army valiantly fought the Italians and then later Hitler’s army, always refusing to submit to the Nazi demands. The Greeks’ fierce resolved resulted in Winston Churchill saying “the world will no longer say that Greeks fight as heroes, but heroes fight as Greeks”.
![]()
Today the Greeks continue to show their pride in these important events with patriotic displays on most public buildings during Okhi Day, every October 28.
Celebrate the day with an easy taste of Greek tradition, Spanakopita or Greek Spinach Pie.
Ingredients
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 pounds fresh spinach, rinsed and chopped - the bagged kind works best
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 1/2 cups crumbled feta cheese
16 sheets phyllo dough
1/4 cup olive oil
DIRECTIONS
Preheat oven to 350 degrees. Lightly oil a 9×9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. It’s very important that it cools so that the moister in the spinach is absorbed.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process using eight total sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 8 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. Cut into serving sizes before baking.
Bake in preheated oven for 30 to 40 minutes, until golden brown.










