[Urbane Guerrilla]

It is spanakopita. Certainly one of the more ornate and decorated ways to eat spinach.

I like spinach pretty much in any form, including baked creamed spinach and soufflé -- because it's buttery. It has to be buttery. Get the creamed element right and it helps any vegetable go down.

But probably not with a graham cracker crust. Go with a quiche crust and a quiche recipe -- not quite spanakopita, unless you want to fill that with a quiche filling!

I was an odd kid, I actually liked canned spinach, for reasons other than why I like fresh spinach or spinach salads. But canned particularly needs a generous dollop of butter, along with salt, pepper, and vinegar. Butter again -- spinach needs things on, with, around, and otherwise prepositional.

Mom used to make us fresh spinach with the butter, salt, pepper, vinegar, and we all liked it. We were really tasting more of the seasonings than the vegetable.

One really shouldn't actually cook fresh spinach. You just wilt it a couple minutes with steaming, then season. Really, that's about all a spinach (w/ or w/o cheese) omelet does, after all. Even a Joe's Special Breakfast does no more, as the spinach goes on last.