Ingredients

• 1 pound frozen chopped spinach, defrosted but not drained
• 1 cup ricotta cheese
• 1 cup feta cheese
• 2 eggs
• ½ teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dry or 1 tablespoon fresh dill
• 1 teaspoon fresh-squeezed lemon juice
• 1 box (1 lound) phyllo dough, chilled but not frozen
• 1½ sticks unsalted butter, melted

Directions

Preheat your oven to 350 degrees F. Mix the spinach, cheeses, eggs, spices, herbs, and lemon juice in a mixing bowl. Set aside. Use parchment paper to line a 9-by-13-inch pan. Alternatively, you can use butter to grease the pan.

Begin to lay the sheets of phyllo dough in the pan. Use one layer at a time and brush lightly with melted butter between layers. If the dough begins to dry out while you work with it, cover it with a slightly damp kitchen towel or paper towel. Once half of the phyllo dough is in the pan, add half of the cheese mixture. Then layer the remaining half of the dough in the same manner. Bake until crispy and brown – 45-55 minutes. Enjoy!

Production: Benjy Jeffords, SIU School of Journalism and Advertising

Marketing: Emma Thompson, Salukis AdLab

Music: MisunderStudios https://www.misunderstudios.com/

The Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast

The Recipe Box on Instagram: @TheRecipeBoxPodcast

Goulash takes center stage in this episode of The Recipe Box as hosts Niki Davis and Stephanie Rhodes dig into the differences between Hungarian goulash and the Midwestern macaroni‑and‑beef version many of us grew up with. Foodie friends Jill Johnson and Jenn Sorrell join the conversation to share family memories, regional twists, and the ingredients that shaped their own versions, from canned tomatoes to that little pinch of sugar. Listeners will hear how the dish traveled, why it changed in American kitchens, and what makes goulash such a beloved comfort food across the Midwest and Southern Illinois.

Recipe: From the Recipe box of Niki's Grandma Raines

Special Thanks:

Production: Benjy Jeffords, SIU School of Journalism and Advertising

Marketing: Emma Thompson, Salukis AdLab

Music: MisunderStudios https://www.misunderstudios.com/

The Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast

The Recipe Box on Instagram: @TheRecipeBoxPodcast

In this episode of The Recipe Box, hosts Niki Davis and Stephanie Rhodes sit down with Kim Emery to explore the many variations of banana pudding, from homemade custard and vanilla wafers to instant pudding, graham crackers, and even Twinkies. They share family memories, cooking techniques, and the dish’s surprising history.

Along the way they debate toppings, discuss regional influences and marketing, and celebrate how a simple dessert connects families and sparks new kitchen experiments.

• 3½ cups milk
• 1½ cup sugar
• 3½ tablespoons cornstarch
• 3 egg yolks, beaten
• 1 box of graham crackers
• 4 bananas

In a bowl, mix together sugar and cornstarch. In a different small bowl, beat egg yolks with a fork. Heat the milk in a pot on the stove at medium heat and stir until small bubbles form.

Add the milk to the bowl of sugar/cornstarch mixture and stir until well combined, about 2 minutes.

Remove ⅓ cup of this pudding mix and stir into the beaten egg yolks to temper.

Add this small bowl of tempered eggs into the pot of pudding mix. Continue to stir using medium heat until the pudding is a smooth desired thick as you like consistency.

Assemble layers: In a 9x13 pan, place a layer of graham crackers. Next, spread pudding mix onto the crackers, covering completely. Add a layer of sliced bananas onto the pudding layer and repeat steps to use all ingredients but plan for some pudding mix to be the last top layer to complete the dessert.

Production: Benjy Jeffords, SIU School of Journalism and Advertising

Marketing: Emma Thompson, Salukis AdLab

Music: MisunderStudios

The Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast

The Recipe Box on Instagram: @TheRecipeBoxPodcast