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Spanakopita (Greek Spinach Pie)
May 20, 2004

I love spanakopita and have been making it forever. I use frozen spinach (make sure to squeeze all the water out), use olive oil flavored cooking spray instead of brushing, omit the green onion, and occassionally use ricotta. I am a fan of the traditional triangular shapes so i layer 2-3 sheets of fillo per triangle. to keep dough from becoming a sticky or dried out mess, make sure its fully thawed before use, and properly covered while working. plastic wrap and dishtowel does the trick. the biggest problem i have with this recipe is: THERE ARE NEVER ANY LEFTOVERS!

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