using frozen spinach in place of fresh for spinach pie?
I'm making the America's Test Kitchen spanakopita which calls for 2-10 oz bags of curly spinach. I'd like to replace the fresh spinach with frozen chopped. Would I use 20 ounces of frozen?
I don't see why not as long as its well drained- but be sure to read all of the ATK notes on the recipe- since they do extensive testing there may be a note about the spinach
i prefer the texture of frozen chopped spinach when i make any kind of spinach pie. you need to SQUEEZE the hell out of it before adding it to the other stuff.
don't know why people have a bias against frozen veggies. they are most often "fresher" than whatever is in your supermarket.
Frozen spinach has a certain flavor that I can't quite describe, but I prefer fresh in most applications. If you're using 20 oz, I'd recommend frozen as it's cheaper and more convenient. Hopefully the recipe will come together well, as most ATK recipes tend to do.
I recommend that you chop the mixture well after thawing and wringing out as much fluid as you possibly can. Then add it to the recipe. Spinach can get stringy.