FROZEN SPINACH BRANDS I’m having great luck with the frozen spinach from Trader Joe’s, few stems, very fresh tasting. I’ve had trouble with the house brand from Schnucks here in St. Louis, even the Birds Eye brand. I’ve learned that it’s best to let frozen spinach thaw in a dish in the refrigerator overnight rather than to defrost in the microwave where it starts to cook and can get tough. You might want to experiment cooking a single gnocchi to get the hang of it, to watch how the gnocchi is heavy and then lightens in the water until it then actually floats to the top. The nutmeg was a little subtle for my taste. Next time I think I’ll try lemon zest.

I like the addition of a squirt of lemon juice, which brightens the taste. Adding some freshly-chopped mint is another option.

I also used 2 sheets of filo per triangle, since each sheet was about 12-inches (25cm), but if you prefer less dough, you can use one sheet. There are folks make spanakopita in a pie plate, although individual triangles give you more of the crisp-crunch of the filo, and are easier to freeze in individual portions.