Photo by @everylittlecrumb
Even though I’m not Greek, I grew up making spanakopita with my mom, who is obsessed with all foods from the Mediterranean. This dish by Farah Maizar of EveryLittleCrumb has every quality of a perfect savory pastry-—crunchy shell, salty filling and a sweet drizzle for good measure. I love the super thin, flaky layers of phyllo dough wrapped around a soft mixture of spinach and feta cheese. It’s all finished off with a perfect drizzle of tart pomegranate molasses and honey, giving a hint of sweetness for balance.
While I adore spanakopita in its traditional form of folded triangles, Farah’s no muss, no fuss method of wrapping the whole dish like a galette was perfect. It allows you to cut gorgeous wedges of the cheesy, flaky pie with minimal clean up afterwards. We served the spanakopita slices with a nice, bright salad and it was the perfect lunch to keep us going at Feedfeed Brooklyn.
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--Rachel Dolfi, Assistant Food Editor