Usually, I make this parcel style, but this time, I stuck to the recipe... mostly. I scaled the recipe to 1/3 because there are only two of us and I'm the only one who eats leftovers. I left out the dill because I don't care for it in dishes that aren't already acidic, but otherwise, I made it as written in a non-stick loaf pan to accommodate the smaller volume. It was delicious, and the leftovers reheated nicely in the toaster oven. This with a hard-boiled egg and a glass of V8 make a lovely spring lunch. I think I agree with the author in using olive oil as a substitute for butter. I have nothing against butter, but the vegetal flavor of good olive oil really works with the spinach here. I'm tempted to try adding a few chopped Kalamata olives to the filling next time. I know that anchovies are enjoyed in Greece differently than they are enjoyed in Italy, but a couple of anchovies in olive oil might bring a little extra something (not that the recipe needs it, as it is already loaded with flavor and delicious as is, but you never know unless you try).
