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seleanor

Active member
Frozen and store bought spanakopita has been a staple in my house especially recently during covid when I have been stressed and not in the mood to cook. The best brands you can find are Greek brands, which are 7 Days, Athens and Krinos.

Other brands that are not authentic but probably easier to find are spanakopita at Whole Foods or Trader Joes. The ingredients are high quality and the taste is there! I just prefer supporting Greek businesses so whenever I can, I will buy from a Greek grocery store.

Please add your favorite brands in the comments!
 
I try to not buy frozen spanakopita, but when in a pinch, I have had the Wegmans brand spanakopita. Not really authentic, but not all that bad for frozen spanakopita!


spanakopota-recipe-720x480 (1).jpeg
 
Ah, to have an authentic Greek grocery store for in person shopping(post Covid)!
In the Metro Detroit area we have one but the things he sells are the same things you could get in the’60’s, no new products or ideas.
Such a shame
 
Ah, to have an authentic Greek grocery store for in person shopping(post Covid)!
In the Metro Detroit area we have one but the things he sells are the same things you could get in the’60’s, no new products or ideas.
Such a shame
That is a shame, I wonder if the new generation will take over the store and hopefully start making some updates.
 
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Frozen and store bought spanakopita has been a staple in my house especially recently during covid when I have been stressed and not in the mood to cook. The best brands you can find are Greek brands, which are 7 Days, Athens and Krinos.

Other brands that are not authentic but probably easier to find are spanakopita at Whole Foods or Trader Joes. The ingredients are high quality and the taste is there! I just prefer supporting Greek businesses so whenever I can, I will buy from a Greek grocery store.

Please add your favorite brands in the comments!
I totally agree with you. Lately it has been kind of hard to find store-bought phyllo, as well, and I don't always have the chance to make my own. When life gets busy, I can still throw together a small pita in a relatively short amount of time, but with no pre-made phyllo, the project isn't quick anymore. I can find versions spanakopita that have been pre-made in most stores (Trader Joe's and Whole Foods are both decent). A local Greek grocery store makes their own and it tastes a bit better, but it's not always convenient for me to get to that store. I've also tried Krinos Brand and Taste of Inspirations (Hannaford) and they are decent.
 

What Is the Best Way to Serve Taramosalata?

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.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

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?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?
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