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ETHNIC: SEMIFINALIST

Entry passed grandmother's taste test

Holly Ann Farone's Greek Pie passed her grandmother's taste test.

That's why she chose to enter it in the Ethnic category of The Herald's ``What's Cookin' in Your World?'' recipe contest.

``My grandmother was an excellent cook. My grandfather was Albanian. My grandmother learned to cook Albanian,'' Mrs. Farone said, noting the meals are very rich in ingredients such as butter.

No doubt Mrs. Farone picked up some of her grandmother's talent. Her Greek Pie earned her a spot as a semifinalist in the contest bakeoff.

The steak and spinach pie's crust is as flaky as pastries such as baklava.

After working in a hospital and part time for a bank, Mrs. Farone is now a full-time mom. She said being home gives her more time to cook for her husband, Foster, and their two daughters.

The girls already can be found helping their mom in the kitchen.

``I think a lot of it has to do with just enjoying eating,'' she said. ``You get tired of store-bought stuff.''

Desserts such as brownies, cookies and other after-school snacks are the family's favorites.

In her spare time, Mrs. Farone also enjoys flower gardening at her home at 7226 Thompson-Sharpsville Road, Hartford.


Greek Pie

1 pound ground steak, chopped

1 chopped medium onion

1 package (10 ounces) frozen spinach

1 container (16 ounces) ricotta cheese

2 cups shredded mozzarella cheese

1 box frozen phyllo dough (frozen pastry sheets)


1. Saute onion and steak. In 9-by-13-inch baking pan, layer several layers of phyllo dough. Spread melted butter or margarine between layers of dough.

2. Drain spinach. Layer in pan (on layers of phyllo dough) meat and onion mixture, ricotta cheese, spinach and then the shredded mozzarella cheese.

3. Top with several remaining layers of phyllo dough. Spread with margarine between layers.

4. Bake at 350 degrees for 1 hour or until golden brown.

WINNERS // Main 96 Cookbook page
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Updated Aug. 18, 1997
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