Comparing Spanakopita across three restaurants — an honest verdict

I ate Spanakopita at three different restaurants in the same week to compare. The results were illuminating. The use of dried oregano varied significantly — only one got it right. The bright and lemony profile should be consistent but interpretation differs widely.

the sharing table or mezethes is central to Greek social eating. The best version came from a taverna by the Aegean sea, which felt authentic. Greek coffee after the meal was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Spanakopita is larger than you'd think.