Spanakopita

Spanakopita, although being a palate-pleasing dish, does pose certain challenges to the home cook. The use of phyllo dough, a delicate and thin pastry, requires careful handling and storage. Overlapping of sheets and liberal smearing of butter or olive oil between them is the key to achieving the desired flaky texture. Often, over-stuffing or under-cooking can be a problem, leading to a soggy, rather than crispy crust. Great spanakopita requires a well-balanced filling, the ingredients for which should neither be too dry nor too wet. To get the most out of this dish, use fresh spinach for your filling, the flavor difference from frozen spinach is noticeable. To prevent the base from getting soggy, make sure to squeeze out as much moisture as possible from the cooked spinach and feta mix. Each layer of phyllo should be lightly brushed with olive oil or butter; this creates a flaky, golden crust as it cooks. Little known tips and tricks: 1. Some people add a bit of dill or mint to their filling mix for extra flavor. 2. Lay the unused phyllo sheets under a slightly damp cloth to prevent them from drying out. 3. Serve with a tangy tzatziki sauce for a flavorful contrast. 4. A touch of nutmeg can add an unexpected depth to your filling.