You've probably all had spanakopita at one point or another. A passed hors d'oeuvre at a wedding perhaps?
The most classic of Greek dishes actually has many variations little known to the general populace. My mother in law makes a killer leek version, and even a pumpkin in the fall, much to my delight. The classic version though is typically found to be bursting at the seams with a spinach and feta filling. I decided to tackle this first and then ease my way into the more advanced levels of "pita" prep and production. My mother in law also makes her own phyllo dough. Can you imagine? How do you compete with that? Well, you just don't. I have never seen the process but I have reaped the rewards and I can well say they are worth the effort. I however, prefer to buy my phyllo frozen and make one part of the recipe just a wee bit easier. I recommend you do the same, as the frozen prepped phyllo is already pretty difficult to work with.
This recipe is the final one to be attempted from Ina's recent Go Greek Episode. She really gives us a great intro to the cuisine with these basics; Lamb Kebobs (featured here), tzatziki (here) and finally spanakopita. Make them all together and go Greek for the night- you will not be disappointed. I can confirm these are tested by one of the pickiest Greeks, my husband, who gives them his stamp of approval, 100%.