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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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