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	<title>Corridor Kitchen &#187; ricotta</title>
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		<title>Spanikopita and in praise of Greek yogurt</title>
		<link>http://www.corridorkitchen.com/2011/01/spanikopita/</link>
		<comments>http://www.corridorkitchen.com/2011/01/spanikopita/#comments</comments>
		<pubDate>Thu, 13 Jan 2011 19:42:12 +0000</pubDate>
		<dc:creator><![CDATA[Corridor Kitchen]]></dc:creator>
				<category><![CDATA[Savoury]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[greek]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[traditional]]></category>

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		<description><![CDATA[In Argentina I met an English girl who said that Australia was the first place she ever tried Greek Yogurt. What's more, she hadn't had it since. She said she couldn't wait to get back here to eat Greek yogurt every day! Frankly, I don't blame her. It's rich, creamy and tart with the thick lusciousness of sour cream- there’s nothing like it.

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