Adam Liaw’s golden rules for making a showstopping (and sog-free) spanakopita

The classic Greek pie of spinach, herbs and feta is far easier to master than its golden, flaky layers suggest. It’s a showstopper of a vegetarian meal, yet many home cooks are haunted by the two great spanakopita sins: the soggy base and the under-seasoned filling.

Opens the original publisher in a new tab. Full articles belong to their publishers; a subscription may be required.