""My mom only used fresh spinach in her spanakopita. I don't think I ever saw her use frozen veggies her entire life,""
""One of the cons for frozen spinach is that you have to make sure the spinach is not too wet when you start cooking. The spinach should be cleaned and dried,""
""You can remove any excess moisture by sprinkling the spinach with a bit of salt and letting it sit for 15 minutes.""
Fresh spinach delivers stronger flavor and better texture for spanakopita than frozen spinach. Frozen spinach brings convenience but often contains excess moisture that interferes with phyllo crispness. Phyllo sheets need dryness for a crisp, layered result; excess moisture will interact poorly with the phyllo. Effective moisture removal methods include salting the spinach and letting it sit for about 15 minutes and using a colander or mesh strainer to drain. The extra effort to dry frozen spinach can negate its convenience advantage. Many cooks still use frozen phyllo dough because making phyllo from scratch is time-consuming.
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