The reason you want to use clarified butter is because you can use it at a higher temperature without it burning...I didn't use clarified butter for my baklava...my baklava burned...clarified butter IS A MUST.
Now you saw my spanakopita (above), you are probably confused, I said I didn't use clarified butter, it's not burned, how did I do it?? It's because when I was using my pastry brush to get the butter I was going straight for the clarified butter unintentionally.
So I made this dish again for work with a few minor changes to the filling. I used 3 bags of spinach, 1 more container of feta cheese, and 2 more eggs.
Here is the updated filling.
3 eggs (not pictured)
21oz feta cheese
Salt/Pepper to liking
The last time I made this for work I made it the night before and brought it in... and it was soggy... still good, just not crispy. So I thought I would prep it the night before and bake it in the morning. This turned out to be a SUCCESS!!!!!
So I followed the recipe above (except for the changes to the filling) and just baked it in the morning
I also plugged this recipe into My Fitness Pal (dun dun dun) and got the calories. If you cut it into 32 triangles then it's about 150 calories.
Tips for next time:
Use 3 eggs
Use 12 oz feta cheese (vs. the 21)
Defrost the spinach in a strainer in the fridge, a minimum of, 2* days before
**maybe alternate each filo layer with butter and olive oil