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How do you keep homemade spanakopita from getting soggy?

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dimi_pat

Active member
I've been thinking about making homemade spanakopita, and one thing I'm trying to figure out is how to keep it from getting soggy. I love when the phyllo is nice and crispy, but I know that spinach releases a lot of moisture, which can make that difficult.

I've heard that squeezing as much liquid as possible out of the spinach is important, especially when using frozen spinach. I've also heard that some people cook the spinach first to help remove excess moisture. I'm wondering if there are other tricks that make a difference.

Does the type of feta you use matter? What about the amount of olive oil or butter between the phyllo layers? I'm also curious whether the baking temperature makes a difference.

For those of you who make spanakopita regularly, what are your best tips for getting that perfectly crispy texture?
 
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How do you keep homemade spanakopita from getting soggy?

I've been thinking about making homemade spanakopita, and one thing I'm trying to figure out is how to keep it from getting soggy. I love when the phyllo is nice and crispy, but I know that spinach releases a lot of moisture, which can make that difficult.

I've heard that squeezing as much liquid as possible out of the spinach is important, especially when using frozen spinach. I've also heard that some people cook the spinach first to help remove excess moisture. I'm wondering if there are other tricks that make a difference.

Does the type of feta you use matter? What about the amount of olive oil or butter between the phyllo layers? I'm also curious whether the baking temperature makes a difference.

For those of you who make spanakopita regularly, what are your best tips for getting that perfectly crispy texture?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.
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