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Medium
1 hr 30
By Mark Bittman
Published 2005
Spanakopita is among the best-known Greek dishes in the States, though the leaden, soggy versions you often encounter here are wildly different from the cheese and spinach pies served in Greece. The key to making a light spanakopita is to use a relatively small amount of strongly flavored fillings, butter every layer of phyllo—which helps the pastry stay flaky, light, and crisp—and start with good feta.
As always, when working with phyllo dough, make sure you keep the pieces that yo
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