Adam Liaw’s golden rules for making a showstopping (and sog-free) spanakopita

Chef Adam Liaw shared tips for creating a perfect spanakopita during a recent cooking demonstration. He emphasized the importance of preventing a soggy base and ensuring a well-seasoned filling, with key ingredients including 1kg of spinach and 375g of filo pastry. These guidelines aim to help home cooks elevate this classic Greek.

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Summary by Glance · Original reporting by Brisbane Times