Michelle and me hire at least two  students every year who work as a team with up to another 2 care aides. We are both full-time wheelchair users Michelle has MS and Diabetes and I have a lot of things, most create pain. I chose to have my left leg  beneath the knee be amputated to eliminate a terrible Stage Four Flat Foot with an ankle fusion that went wrong. The surgeon’s third out of 300. Mercifully,
I am in the 30% of amputees that feel no or very little “phantom pain” after surgery. We are fortunate to have a well rounded support team that allows us to advertise and hire those we wish to do the work we can no longer  do. One of  our favourites, especially once it’s on the table, is making spanakopita. I will feature other specialities by our carers in 2024, 

Jayden, working with my shabby memory and several cookbooks and a quick check in with Jo back in Winnipeg where this was also a Chalmers  family favourite, and never used parsley for this! Dill only please which is delicious in this recipe. So Jayden (yes she is George Ryga’s grand-daughter) has accumulated a lot of sources to make it her way, the way we present it here, 


375 grams Feta Cheese
1 bunch fresh dill
black pepper
1 large white onion
600 grams frozen spinach
200 grams fresh spinach
5 garlic cloves
250 grams ricotta cheese
3 eggs
olive oil
one pack Filo


What to do
→ Heat oil in pan, once hot, add chopped onion and garlic. Once onions have caramelized, add frozen Spinach.
→ Wait 5-10 minutes then add fresh spinach.
→While cooking spinach, mix eggs, feta, ricotta and chopped dill in a separate bowl. Mix together.
→ Begin layering filo in ~ 8×12 inch pan. Add 5-6 single sheets, brushing with olive oil between each layer.
→ Preheat the oven to 350°F.
→ Combine cheese and spinach mixture. Add this mixture to the filo-lined pan
→ Top this pan with 3-4 more sheets of filo. (brushing with olive oil)
→ Bake for 40-45 minutes or until golden brown


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