Simple dishes can be tasty and not take as much time to make. This is one such recipe. I will admit that I am a bit of a slow cook and my partner has come to accept that if it is my turn to cook, dinner won’t be served until 8 (if I start at about 6:30 that is). With the spanakopita, we had well and truly finished by 8. Hooray!
I have previously made this pastry with puff pastry sheets and they turn out as well but are on the greasy side. I much prefer the filo pastry sheets where I can control the amount of butter/margarine in the dish. I’m all for fresh vegetables and greens but in this particular recipe, I prefer using frozen spinach as it doesn’t contain as much moisture as its fresh counterpart. Too much moisture will make a soggy pastry so I would squeeze as much water out of the spinach as I could before adding it to the pastry. My favourite part of this pastry is the gooey feta as it comes out of the oven so eat it hot – even if it threatens to burn your tongue.