My Spanakopita Got Soggy - Help!

[redsoxdw_]

I’ve been making spanakopita for years, and it usually turns out perfectly crisp and golden, but the last two times, it came out soggy, especially on the bottom. The only thing I changed was the spinach brand. I started using a different baby spinach that looked really fresh, but I’m starting to wonder if that’s the culprit.

I sautéed and drained it like always, but it still seemed to release more liquid than usual once the pie baked. Could this be because baby spinach has a higher water content? Or maybe the new brand is prewashed and holding too much moisture? If this is really it, what do I do?

 

[k_tsoukalas]

Yes, the spinach switch can absolutely be the culprit. Baby spinach always has a higher water content than mature spinach, and some brands are washed multiple times, which makes the leaves hold even more moisture. Even if you sauté and drain it, it can still release water as it bakes, and that’s exactly what makes the bottom layer go soggy.

Two things usually fix it:

1. Cook it down longer than you think you need to. Baby spinach shrinks fast but keeps releasing liquid. Let it cook until the pan is nearly dry.
2. Really squeeze out the moisture. Wrap the cooked spinach in a clean towel or cheesecloth and wring it out — you’ll be shocked how much water comes out.

Also, add a bit more feta or herbs to bulk up the filling. Once the moisture balance returns, that crisp, golden bottom will too.