Greek Food, Cooking and Recipe Community

Just attempted my first spanakopita!

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nadellii

nadellii

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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

Recipe for Spanakopita - Greek Spinach Pie

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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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?
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