Spanakopita, the 4th

This was our 4th Spanakopita, or Greek Spinach Pie!

The same Cook's Illustrated recipe and the same change like using baby spinach instead of curly leaf spinach that the recipe called for. Differences from the other three pies were using Kefir cheese instead of sour cream, which the recipe use Greek yogurt for, and using our fresh garden mint instead of store-bought mint.

Delicious as always! They are easily reheated in a toaster oven next day, keeping the filo crust crispy, which is a great aspect of the pie especially for a small household like us.