Dish · greek
Spanakopita
Chopped spinach and feta wrapped in layers of buttered phyllo, baked until the top shatters and the filling inside sets.
Where it comes from
Wrapping a small amount of cheese and greens in thin, oil-brushed pastry stretched costly filling further, common in a cuisine where phyllo did the work of making less food feed more people.
What cooks argue about
The failure point is moisture: spinach has to be squeezed close to dry before it meets the feta, since a wet filling turns the phyllo soggy from the inside out.
Nobody has published a spanakopita recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.