This recipe was well received from my family (my kids couldn't get enough). I followed it as written with the exception that I used frozen spinach instead. After I thawed it out, I tried squeezing the spinach between two plates as suggested by Selea, but it didn't seem to do a good job (it probably works best with fresh spinach only). Here's what I did instead: I squeezed the excess water out by hand and sauteed the spinach in a bit of olive oil until the moisture was evaporated (about 5 minutes). Then I transfered it to a bowl to cool, sauteed the rest of the ingredients, added it to the spinach, and seasoned with salt and pepper. I proceeded with the rest of the recipe. A few other tips to avoid sogginess are 1) If there is excess liquid in the ricotta, then drain it off. 2) When brushing the phyllo dough, do NOT drench it in oil (or melted butter)! Brush only enough to give it flavour. I read this in a review of a popular Baklava recipe also found on this site. And one last tip: Let pie cool 10-15 minutes, to get more flavour out of the dish (Greeks traditionally let their meals cool to room temp to enjoy the full taste of a dish). This is a wonderful and elegant dish to wow your guests. Will definitely make again. Thanks for sharing your recipe, Silverwolf!
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This recipe was well received from my family (my kids couldn't get enough). I followed it as...