Phyllo-ing groovy
Flaky crust is the secret to spanakopita.
Q. Ouzo Bay in Boca Raton is one of my favorite spots for Mediterranean and Greek food. Their spanakopita appetizer is always a hit with my family. It has a rich flavor and light, flaky crust. Is it possible to get the recipe so I can create the dish at home? — Maria Vega, Coconut Creek
A. I remember being equally impressed with Ouzo Bay Greek Kouzina (Mizner Park-201 Plaza Real, Boca Raton, 561-757-0082, ouzobay.com) and the spinach pie when I visited shortly after their opening last year. The standout for me was the crisp, flaky crust, often the demise of other sub-par renditions. Soggy phyllo, or any sweet or savory crust for that matter, is a deal breaker, in my opinion.
According to Executive Chef Andrew Donovan, Ouzo Bay’s spanakopita has been favored among diners since the restaurant’s opening in March 2017. Each pie is made by hand and assembled with 19 interlocking layers of phyllo brushed with clarified butter that creates the light, airy crust. The barrel aged feta cheese used in the filling that adds a tangy note and richness is imported from Greece.
Baltimore-based Atlas Restaurant Group launched Ouzo Bay, their first restaurant outside Maryland, at the south end of Mizner Park in the 11,000-square-foot space that was once home to Jazziz. The tastefully appointed eatery offers attractive modern décor highlighting an open kitchen, seafood display, a spacious dining room with private dining options and an extensive bar and lounge. The menu plays on classic Mediterranean fare and traditional Greek specialties using grass-fed lamb, prime dry aged meats and an international selection of seafood flown in daily from waters around the globe.