I am a huge fan of Greek spinach and feta pie (Spanakopita) ever since I first had it. But it can be a monstrous bear to make. Surprisingly enough, Cook's Illustrated, the magazine with a reputation for amazing but complicated recipes, has one of the best versions I've ever had...and it didn't take me all day to make it!
I made some minor adjustments, upping the eggs to 3 and reducing the feta cheese to 8 oz (Mike doesn't like it quite so salty), and I also swapped olive oil for the butter that they called for in the phyllo layers. I mean really! This isn't baklava!
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