Placing unbaked spanakopitas on cake cooling wire racks within in the baking dish assures the bottoms of the pastries will brown and always be crisp after baking. It also allows any excess butter to drain so pastry does does get soggy.

This recipe uses less butter than the typical spinach pies, but that is a good tip. Although I do seem to get a pretty crisp bottom without it...perhaps it's just that I don't like to clean my cooling rack after I use it to bake with...heheh.
Thanks for the tip.

We used spelt phyllo from Wholefoods and instead of 3/4 cup butter, we used about 1 tablespoon of butter with about 1 tablespoon of olive oil. They turned out great, which was surprising since we also forgot the eggs! Can't wait to try it again WITH the eggs.

We really can't call them spanakopita, but I adjusted the recipe to Caribbean flavors by using some ground beef, local aromatics such as recao and a local farmers cheese for the filling and it was excellent.

I have always shied away from filo pastry as I was intimidated by it, but with Rouxbe by my side I was feeling brave and I'm so glad I made them!

Even my four year old loved them. He was the designated butter boy, painting the butter on the parcels. He gobbled up two of them as soon as they could cool and declared them his favorite food, which is great as the spinach is so good for him.

I'm having guest to lunch this weekend just to share them and I'll be making the tzatiki to go with...yum..

I made this for a party (along with the tzaziki recipe) and it was a hit. As suggested, I cut 4 strips of phyllo instead of 3. I had just enough filling to make 36 smaller hors d'oeuvres.

I love this website. Every single recipe I try is wonderful.

Keep up the great work!!

I do your recipe, great, but later i saw a movie, is call Stomach (from brasil) in the movie i saw a recipe with gorgonzola and guayaba (sweet exotic fruit), and i do your recipe but changing the ingredients,...was great!

nice work and have a hug from valencia, spain.

Alex.

My step son is allergic to pine nuts. Is there a handy substitute or can they simply be left out?

In this case the pine nuts only purpose is for flavor and texture so even if you left them out it would be okay. If however you still want to add something then you could try using another type of nut that you like. Cheers!

Hi, I would like to know where i can find Phyllo dough. I can't seem to find this dough anywhere. thanks

I am not sure where you live but here in Canada (and I am sure in the United States) it is available in most grocery stores, in the freezer department. It is also available in many Greek or Mediterranean delis. Cheers!