I gave this a 5 because it's so nearly perfect it'd be unfair to give it less, but there are a few things I do differently when I make spankopita: -I use fresh spinach (4 bunches, about 3lbs before I remove the stems, about 2lbs after) -I wilt spinach in olive oil, one bunch worth at a time, then set aside to cool while I do the rest. Once the spinach is cooled, I squeeze out all the remaining liquid and chop it fine. A tip I picked up online: Chop in about 1/3c cooked rice (I use brown) to absorb the moisture as it cooks, I do this instead of flour, you'll never know it's there. -Meanwhile, I sweat only about a cup of chopped onion (my preference) with a few minced cloves of garlic in a little bit of butter, and mix that into the spinach/rice. -I use about 2.5tsp dried dill (fresh is ridiculously expensive around here), and mix it (along with salt and pepper) into the eggs, to ensure it's as evenly distributed as possible when I mix it into the spinach. I adjust salt and pepper afterwards, if needed. -At the same time I mix in about 2tsp-1tbsp lemon juice to help cut the richness just a little, but if you can taste lemon, you've added too much. -I use clarified butter on the phyllo so there's less moisture, and it comes out flakier. But there have been times I haven't had any clarified butter around (it keeps for ages, so it's easy to store), and used regular. I'll admit the difference is probably only in my head.
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I gave this a 5 because it's so nearly perfect it'd be unfair to give it less, but there are a...