The phyllo is exquisitely flaky.
The tissue-thin pastry dough is the wrapper for Manhattan's best spanakopita ($4), plump with spinach and feta. With your first bite, it sheds a multitude of golden shards; best you stand upwind.
Previously: A "menina mash" ($4) encased spinach, potatoes, carrots, and (too subtle for my palate) chicory. The tiropita (not shown; $2.75) blended feta with ricotta, and just a little mint, in a phyllo triangle. Grainier than I expected; needed just a hint more mint. A frogera (fro-Yeah-ruh; biteaway view; $3.50) was a fat phyllo roll filled with milk custard, crushed nuts, and a little honey; thankfully, it wasn't overly sweet.
Poseidon Greek Bakery
629 Ninth Ave. (44th-45th Sts.)
212-757-6173
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