You Can't Go Wrong With Cheese & Spinich Now Can You?
We Didn't Think So!
There’s something special about spanakopita. It’s a perfect combination of bold flavors mixed with a perceived delicacy from a beautifully flaky crust. We wanted to try out this great Greek dish, but so many of our attempts came out flat and soggy, and the feta absolutely overpowered the dish.
To fix these problems and perfect the dish, we used fresh spinach and cooked it before draining it of excess water. This helped out the sogginess issue with the surprising bonus of boosting the flavor of the spinach. To mellow the flavor of the feta without completely dulling it, we mixed in some Greek yogurt. Because phyllo dough is so tricky to make (and we didn’t want to over-complicate the recipe) we opted to use store-bought phyllo, thawed overnight in the refrigerator. Let us know what you think and save us a piece!
For The Full List Of Ingredients & The Step By Step Directions To Follow Please Head On Over To The Next Page For The Entire Recipe…
Love spanakopita.
Buck Christiansen