There's something special about the savory pies at Penelope. Go for dinner and the chicken pot pie is a literal winner, but at brunch, it's the spinach pie that steals hearts ($14.50 with a mimosa or coffee and juice). A recipe from the owner's Greek grandmother, it's kicked up a notch from the typical spanakopita, with a secret blend of cheeses to add extra richness and cohesiveness to the layers. A little interrogation pointed to pecorino, fontina, and feta as the main players, but a host of not-so-dominant additions—and the seasoned touch acquired over generations of perfecting the recipe—are likely what makes the dish so special. Just salty enough, with the pure, buttery crackle of phyllo and a creamy (but not overwhelmingly heavy) filling, it's tremendously hearty—enough that the cranberry-flecked side salad is warranted a necessary palate cleanser. And should there be a long line, rest assured there's a nice touch to make it that much more worthwhile: Coffee's on the house while you wait.
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