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Old 03-05-2008, 10:41 AM   #1
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Frozen vs fresh spinach for spanakopita

Would using frozen spinach for a spanakopita be much inferior to using fresh?

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Old 03-05-2008, 11:08 AM   #2
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I'd guess you wouldn't be able to tell the difference. Be sure to get all the excess water out of the spinach before using it.
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Old 03-05-2008, 11:57 AM   #3
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Fresh if you have it. Frozen works too but as Andy says... make sure it's drained VERY WELL!!
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Old 03-05-2008, 12:48 PM   #4
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Actually, I find the frozen easier to use. the whole washing and sauteeing procedure is eliminated. But as Andy said, you need to squeeze the bejeezus out of the stuff (I use a kitchen towel) because either type of spinach needs to be bone dry or the phyllo will turm mushy.
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Old 03-05-2008, 01:32 PM   #5
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Normally, I'd use frozen for this type of application. Just squeeze it till it hurts!
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Old 03-05-2008, 02:20 PM   #6
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To me there are some things that are worth the extra effort of doing and some not.

For spanakopita I go with the frozen.

But just me.
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Old 03-05-2008, 11:24 PM   #7
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Frozen, although I have made ricotta and spinach cannelloni using fresh, uncooked spinach and it turned out fine. Just need to consider the shrinkage during the cooking process.
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Old 03-05-2008, 11:37 PM   #8
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I recommend frozen chopped spinach ... I set in colander and drain overnight in the sink, press, press, press, and then wrap in paper towel or cheesecloth and squeeze, squeeze, squeeze. In the restaurant, we used to just wring it out with our hands.
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Old 03-06-2008, 08:07 AM   #9
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If you have a potato ricer, it does a good job of squeezing the water out of spinach.
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Old 03-06-2008, 02:36 PM   #10
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What a great idea! I'd never thought of using a potato ricer before!
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