Spanakopita

This was Greek Spinach Pie, or Spanakopita.

J requested this pie. I followed a recipe from Cooks Illustrated Jan/Feb 2011 issue. I liked the recipe that wisely solves common problems like top sheets of phyllo fall off when pie is cut; dull-tasting, woody filling made with frozen spinach; and soggy bottom crust.

The result was crispy light phyllo pie with lovely filling with a lot of flavors, of course, without the three problems. We saved time to drive up to Greek town in Baltimore.