Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, buttery crust. Yet most versions fall flat—a Greek tragedy in need of a happy ending.
We prepare beef kebabs with a lemon and rosemary marinade and then make flaky, cheesy spanakopita.
If all Greek yogurt starts with the same basic ingredients—milk and cultures—what makes some brands thick, rich, and creamy while others are watery and sour?
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp vegetables, the typical marinade—and the typical grill setup—would have to go.
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