Critique Spanakopita fresh out of the oven

Sep 13, 2007
Northern VA suburb of Washington, DC
The term, spanakopita, sounds like the name of a dreaded disease to me, but fortunately instead it's a fabulous Greek dish of a spinach-feta cheese mixture sandwiched between lots of layers of paper-thin pastry. This is made from a Cook's Illustrated recipe, which is probably at their website. 18 layers of phyllo. Though I bought the phyllo pre-made and frozen, the recipe calls for adding melted butter to every layer and adding grated romano cheese in between the upper layers.

A small continuous-light lamp fitted with a diffusion sock was above the scene on the left and another one was on the front right at the level of the tabletop. A flashlight on the right brightened the spatula and the end of the serving on it.

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Last edited:
Jun 3, 2009
Chicago "burbs"
I LOVE spanikopita Mike. Rodity's rose was invented for this specific dish IMHO. Sadly it's one of those dishes that's an absolute PITA to make. I'm fortunate to have a Greek deli close by where I can buy it made fresh daily and simply reheat it. That and a dish of skordalia with some fresh crusted bread and you have a meal. Guess where you've got me headed for lunch today:)(y).

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