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Spinach and Sorrel Spanakopita

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Spinach and Sorrel SpanakopitaSharon Radisch

Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.

Cooks' Note:

Pastry triangles can be formed, but not baked, 3 days ahead. Freeze on rimmed baking sheet until firm, then arrange in 1 layer in heavy-duty sealed plastic bags, and freeze further. Bake frozen pastries (do not thaw) in same manner as above.

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