Measurement does matter, not less than on the subject of the spanakopita at Taki’s Mad Greek.
Nothing on the menu of understated Ballard gem Taki’s Mad Greek prepares diners for the big spanakopita, which arrives on a football-size plate, hyped up like Popeye’s flexed bicep.
Although I’d identified about Taki’s for years—the Ditos household has been serving Seattle gyros and Greek salads in numerous places for greater than 4 a long time now—I solely grew to become a daily after a household journey to Greece final yr.
The primary couple meals there, I settled in for the skordalia and souvlaki that jogged my memory of Thessaloniki. Then, one fateful night, I tacked the spanakopita onto my order as a result of the easiest way to recollect to eat my greens is to get them encased in dough. It labored.
The scale of the spanakopita opens the area for a lot extra spinach and feta than the dainty palm-size triangles customary to most Greek eating places within the US. The flaky layers of buttery filo keep crisp within the outsized format, sustaining the best stability with the tacky greens that make the traditional appetizer such a typical. The spinach is easy and aromatic, tasting of latest cooking.
The area is considerably easy and the service European-paced, however coming in with correctly set expectations makes these quirks, reasonably than knocks, letting Taki’s simply be precisely the sort of crowd-pleaser each neighborhood deserves. Plus, I at all times depart having eaten loads of spinach. Popeye can be proud.
