watery eggs and spanakoita

Joined Oct 8, 2009
I make a lot of spanakopita but lately noticed the mixture has been really watery. I squeeze out the water in the spinach really well. Actually I'm not using anything different than before. I think it's the eggs. They are the same brand of eggs I always use.

It has been really hot and humid here.

Any ideas? 

thank you! 
Joined Apr 3, 2010
You mention water build up, are you using any type cheese? Are you positive as to internal temp and oven temp. If not hot enough egg won't set and be able to hold any moisture or excess liquid.
Joined Oct 8, 2009
I use feta and grated romano cheese. I just tasted last night's batch and it is flat and the bottom is soggy. I make it w/ puff pastry not phyllo. I wonder if the eggs are being affected by the humidity in the fridge as well? Oven temp is the same. As far as internal temp I will check it but the problem is seen right in the bowl before I put the mixture onto the puff pastry.  
Joined Jan 27, 2010
I was thinking of it too. Maybe the eggs sometime affect moisture of appearance of the food. In my experience, sometime I do bought 

eggs that are watery inside. :)
Joined May 20, 2009
We had issues with watery eggs, assumed they were old and complained to the supplier, were assured they were not. They had already contacted the producers and were told it was an humidity issue related to particular weather conditions and the eggs were absorbing the extra water. This was 1 box out of the blue with nothing special about the weather so....hmmmnn.

Try using the float method to test the freshess of your egg...if it sinks and lies on its side its fresh (small air space). Then crack the egg...if the white is viscous as it should be but there is runoff then there's the extra water as above and I was wrong to doubt the nervous, long-winded explanation I got. /img/vbsmilies/smilies/blushing.gif
Joined Feb 26, 2007
Maybe the fetta is wetter (rhyme intended :)  ) than what you normally get.  Your supplier may have changed their source and this is causing the difference..  Could try putting it over a sieve to drain for a bit or squeezing thru a clean teatowel till any excess moisture seems to have gone.

Are you chilling the finished product for long enough before you are cooking?  If it's really hot and humid this could mean it might take longer cooking to dry it....Just a thought.

But as you said, you're noticing it in the mixing stage, so its either the fetta or the eggs.
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Joined Oct 8, 2009
it was the eggs. I did the float method they were fine but they werw watery so I went 2 eggs less and it was perfect!! 

thank you for the input!!!
Joined Apr 3, 2008
More often than not it's the spinach.  I like to cook my spinach the day before if I have the opportunity and then let it drain over night in the fridge.  Then I pat it dry between 2 kitchen towels before proceeding.  Some greek cooks (though not myself) like to make very substantial spinach pies that are 2-3 inches tall.  In this case they add a half a cup of raw rice to the mixture and that absorbs excess moisture.
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