spanakopita

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5 steps

1
Spinach: You can use fresh or frozen spinach for this. If using frozen spinach, you’ll need roughly 1 1/2 10-ounce packages (each package is equivalent to 1 pound fresh). You’ll want to defrost it and squeeze out any extra liquid when you do.
2
Phyllo/filo: Short of making your own from scratch (truly not as scary as it sounds, but that post for another day), you’ll want to buy it prepared. It usually comes frozen and most packages will tell you to defrost it in the fridge for a day before using. Phyllo pastry comes in many thickness. Julie recommended No. 7, which is thicker than what I could get, No. 4. All will work, but there might be fewer sheets of a thicker one a 1-pound package, and this is totally and completely fine. But, when there is a range in the recipe (i.e. “Crumple 4 to 6 sheets…”), you’ll use the lower number for a thicker phyllo.
3
* I’m using this and am so glad I have a mega-sized bowl when needed.
4
** I’m using this , one of the first pans I ever bought. I use it constantly.
5
*** I’m currently obsessed with these serrated paring knives .