Spanakopita

This makes a delicious spanakopita. I clean, stem, lightly salt and steam the spinach ahead of time, and then assemble the dish in the next day or two. Breaking up the work like that makes it do-able when you're busy. I sometimes even freeze it for a few days before baking it, and that breaks up the time needed each day even more. This dish is worth the effort and the expense. It's garlicky, juicy, very savory, with a crisp, buttery filo topping. I usually use about 1/2 butter and 1/2 olive oil between the layers of filo and it has a delicious flavor and texture. Be sure to use fresh, stem-on spinach for this dish! Enjoy your time working with it and it will pay you back many-fold!