I always kind of thought I just didn’t like spanakopita much, because when I’ve had it before it kind of sucked. Watery, or eggy, or just too spinachy, or whatever. But this past weekend we were somewhere I was assured the Greek food was excellent and I took a risk and ordered some (the Landmark in Charlotte, FYI) and it was AWESOME! Not too eggy! Just enough feta! The spinach tasted good and not overwhelming! The whole thing was just lovely and flavorful.
So this shouldn’t be hard to make, right? Except I know if I just pick a recipe I’ll end up with the stuff I don’t like! Added difficulty: I know it does often have eggs in it as a binder but if it’s too eggy, or even perceptibly eggy, my husband will not eat it and this will be a waste of time. Also, I’ve seen some versions as cute little triangular phyllo wraps - I don’t think I can do that, as my husband avoids gluten - he can have a little, so I think he’d be fine with the amount of phyllo that was in what I had this weekend, but more than that will mess with his skin and make him feel bad. So not too much, not too little.
Suggestions? (I am assuming that really wringing out the spinach is key.)