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Just attempted my first spanakopita!

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nadellii

nadellii

Active member
How does it look??

82AF6A7F-6775-4E89-AC60-F82F078D0B21.jpeg
 
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nadellii said:
How does it look??

View attachment 647
Click to expand...
WOW! This looks amazing for a first time making spanakopita!

Just in case you want to compare, here are a few recipes for spanakopita:

www.greekboston.com

Greek Spinach Pie Spanakopita Recipe

Here is an easy spanakopita recipe that is the perfect appetizer for your family or at your next party!
www.greekboston.com www.greekboston.com

athensfoods.com

Spanakopita - Athens Foods

athensfoods.com athensfoods.com

www.mygreekdish.com

Spanakopita recipe with homemade phyllo (Authentic Greek spinach pie)

The traditional Greek spanakopita recipe (spinach pie) with crispy phyllo and juicy spinach stuffing! Discover how to make it to perfection just like yiayia
www.mygreekdish.com www.mygreekdish.com
 
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Patisqua said:
Bravo sou. I use a Jamie Oliver recipe for Spinach Naan. Suits my almost non existence cooking skills.
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Can you share the recipe? I can't find it on google
 
greek_ggirl said:
Can you share the recipe? I can't find it on google
Click to expand...

greek_ggirl said:
Can you share the recipe? I can't find it on google
Click to expand...
Really? I have attached the recipe. The blue text suits a larger oven proof frypan. A friend uses the mixture when she makes spinach triangles with filo pastry. Καλή όρεξη.
 

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Patisqua said:
Really? I have attached the recipe. The blue text suits a larger oven proof frypan. A friend uses the mixture when she makes spinach triangles with filo pastry. Καλή όρεξη.
Click to expand...
This looks great, I will attempt this as well :)
 
This looks delicious! Looks like it is cooked perfectly and I love it when the top gets crispy and flaky like that...
 
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

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