If spanakopita to you is just another word you can’t pronounce, you’re REALLY missing out.

The term for Greek spinach pie, spanakopita is made with phyllo pastry and is probably one of the most delicious things on the planet. Naturally, it also contains a lot of spinach, which gives you a chance to bulk up those muscles like Popeye.

To make my spanakopita, I cut this recipe in half with a few modifications: I omitted the parsley, kept all eight sheets of phyllo, and used less olive oil.

This recipe would be a complete cinch if it weren’t for the phyllo. Phyllo is a pain to work with, and you have to make sure to thaw it properly (at least a full day in the fridge or 3-4 hours in a normal room). When it’s finally thawed, you have to work

with it at lightning speed and keep it covered with something moist at all times… not to mention paint every sheet you’re using

with a little melted butter or olive oil.

Here’s the good news: if you don’t want to mess with phyllo dough (or if you don’t have any), the recipe works fine for quiche, too. Your final quiche product might turn out tasting a little less eggy/cheesy than a usual quiche, but it’ll be delicious anyway (and beautiful)!

Spinach lovers, unite!