"Bitter" spinach... Any experienced Spanikopita Bakers out there?
Has anyone ever noticed a bitterness in spinach/Spanikopita?
I've been asked to make Spanikopita without butter, using olive oil instead. Now the feedback is that there is a bitterness to the spinach, and I've only heard vague word of ways to get rid of that "bitterness"
Although I suspect the bitterness is due to the sole use of olive oil...
Has anyone else ever encountered bitter spinach?
No help here, but I am curious, do you still get nice browning of the filo using olive oil only?
I think the bitterness is due to the olive oil. I have a recipe for baklava which also uses mostly olive oil and it is distinctly bitter compared with the butter version. I haven't tried making either with other oils which may help with the flavor.
Sometimes there are stems, when in a pinch I have to use frozen spinach. This past weekend I had to use Birdeye Frozen Spinch, (Spinach now is so expensive and yucky looking!) which did contain stems, and the "organic" brands contain even more stems. I wonder if there is a realy good frozen brand to look for.
The olive oil still creates a nice browning on the top though.
Concerning the olive oil, maybe try using light or gold-colored rather than extra virgin. I find that in some cooking, evoo goes a little bitter. Plus, its flavor wouldn't really shine through in spanakopita.
Does it have to be olive oil? Could you try a butter substitute? I know there are some made from olive oil, though I haven't tried cooking with them.