二種類のスッパナコピター （作文４）

Spanakopita, a Greek delicacy, is one of my family's favourite foods. It's made of spinach, feta cheese, onions, and eggs, mixed together and baked between layers of phyllo dough, either in a pan (phyllo dough on the bottom, spinach mixture, more phyllo on top) or pastry-style (spinach, etc, in a pocket of phyllo). It tastes divine.

Phyllo dough is made in very thin layers, and is pretty much just flour and water; the charm of it is that each layer actually painted with melted butter and used in great thick piles to make it bake up crunchy and flaky. This makes it delicious, but also terribly fatty, so my family generally doesn't eat it.

Unfortunately, it's essential to spanakopita--what would hold it together otherwise?

Fortunately, my mother is a brilliant cook, and invented a new and much healthier method: long, flat pasta. Now all the spanakopita we eat is lasanga-style!


私の家族の一番好きな食べ物はスッパナコピターだ。その料理はギリシャの名物だ。スッパナコピターはフィッロ練り粉の中にほうれん草やフェタチーズや玉ねぎや卵が入っている食べ物だ。その料理はオーベンで焼いたり鍋で焼く。ところが、私の家族はフィッロ練り粉を食べない。だから、母は新しい種類を発明した。フィッロ練り粉代わりに、パスタを使う。クラフトスッパナコピターはラザニアだ！