I find a lot of restaurant spanakopita heavy on the spinach or overly salty. These are nicely balanced with the right amount of onion and garlic. A bit of fresh (not dried) dill, mint, and lemon add lift. The only trick to these is making sure you squeeze all of the water out of the spinach. Yes, this will leave you with messy tea towels, but if you don???t get enough moisture out, your spanakopita will burst and leave you to perform a clean-up of another kind.