D: Ican safely say that these are delicious!!! They were quite easy to make but it helped having seen Ina Garten making them on TV while I was in the States, especially when it came to folding the parcels. I don't have any experience of flag folding so just following the instructions on the recipe might have been a bit difficult.
I decided to open the pack of spinach to see if that would give me an idea of how to weigh the correct amount. Good job I have a metric/imperial conversion magnet on my fridge. In total I needed 20 ounces of spinach so I worked with the conversion of 10 ounces being the same as 275 grams and doubled it to make 550g. Then I halved the pack of spinach which gave me 500g then compared a block of spinach with a ounce weight (25g) and added two more blocks of spinach. Squeezing the excess water out of the spinach was fun.
The recipe was easy to follow but I decided to have as many ingredients as possible ready prepared in bowls so I could add them when needed. This created more washing up but made combining the ingredients at the right time a little easier.
The main problem I found was that the sheets of filo(phyllo) pastry I had bought were not the same size as American ones. This made my parcels smaller and I have a bowl of the filling left over which is making my fridge smell of spinach!! I'm not sure what I am going to do with the left-over filling at the moment. The spanakopitas cooked in thirty minutes and tasted really good. Just a word of warning - don't try and eat them too quickly as the filling is quite hot when they come out of the oven!
Looks yummy! I'm off to make them for supper - here in the Midwest.
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