* Bulgarian feta/sheep’s milk cheese works great here. Feel free to use either a creamy or firm feta.
** Nigella seeds look a lot like black sesame seeds, but the two could not taste more different. Luckily sesame seeds are also wonderful on spanakopita, but note that they will taste completely different.
*** Feel free to skip steps 3-5 if you’re starting with store-bought ghee or extra virgin olive oil. Just use ½ cup (105g) melted ghee or olive oil. Don’t worry about missing out on the butter solids. If you’d like to learn more about clarifying butter (and to see a video), check out this post.
*** If you don’t want to risk staining your towel, you can just do this in more like 8 batches with your bare hands. Afterwards, dab with a paper towel to make sure your spinach is totally dry.