This recipe will become one of my favorites of all time, after I add my tweaks. I followed the advice of StewartFip; I layered the bottom as well and skipped layering the middle. I drained any excess moisture (this is essential). I used 1 package of dry baby spinach (1 pound or maybe a little less is fine, 2 lbs is a lot) The end result could have been even better, so here's my 2 cents- I would have spent the time crisping up the bottom 8 layers in the oven prior to adding the filling. I would have used butter instead of olive oil to layer the phyllo (yes higher in fat but I don't like the taste of soggy olive oil soaked pastry.) This recipe was entirely lacking salt. Adding some parmesan cheese to the filling along with the feta would have been good, and added some salt. My local greek restaurant makes spanakopita casserole style too, I swear there is some kind of lemony element in it. Maybe next time I will add just the teeniest bit of lemon juice. You don't have to serve this right out of the oven, it was even better when we ate it the next morning as leftovers.
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This recipe will become one of my favorites of all time, after I add my tweaks. I followed the...