Greek Food, Cooking and Recipe Community

Is vegan spanakopita possible?

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E

efhernandez_

Active member
I think yes!! I found this great recipe on YouTube

 
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Yes of course it is! Actually the tastiest I have ever tried is hortopita with a mix of greens like chards, sorrel, chervil, spring onions, fennel and leeks. Unbelievable taste!
 
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greekality said:
Yes of course it is! Actually the tastiest I have ever tried is hortopita with a mix of greens like chards, sorrel, chervil, spring onions, fennel and leeks. Unbelievable taste!
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I think the onion and fresh herbs really add the flavour! Believe it or not, not everything needs to have cheese to be tasty!! Even though feta is amazing
 
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Yes it is. Not sure where you live, but here in Sydney Vegan fetta is available in the supermarket. A combination of fresh herbs and spices like cloves and cinnamon enhance the flavour. Patisqua
 
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greggd12 said:
I think the onion and fresh herbs really add the flavour! Believe it or not, not everything needs to have cheese to be tasty!! Even though feta is amazing
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This sounds really nice.....We can't get most of the ingredients mentioned above here in Thailand..
 
I use crumbled tofu and nutritional yeast in place of feta ?
 
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Laura48 said:
I use crumbled tofu and nutritional yeast in place of feta ?
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That's so smart! I usually buy vegan cheese replacements but I will try this :)
 
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greekality said:
Yes of course it is! Actually the tastiest I have ever tried is hortopita with a mix of greens like chards, sorrel, chervil, spring onions, fennel and leeks. Unbelievable taste!
Click to expand...
I have done this! Other greens that taste great are lamb's quarters (levethies), amaranth (vlita), chickweed, violet leaves, early spring dandelion, and so on.
 
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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?

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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?

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I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

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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.

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