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Different Ways of Making Spanakopita

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cubrinj

Active member
I've been making traditional spanakopita for a while now, sticking to the classic spinach and feta filling. However, I’m curious to experiment with new flavors and ingredients to give this beloved Greek pie a unique twist.

Has anyone tried adding different herbs, cheeses, or even vegetables to their spanakopita filling? I’m thinking about incorporating some dill and mint, but I’m not sure how much to use without overpowering the dish. Also, has anyone tried mixing in different types of cheese, like ricotta or goat cheese, instead of the usual feta?

I am really thinking that I want to try something different!
 
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Key to Making Homemade Tzatziki?

I’ve been trying to perfect homemade tzatziki, but I can’t seem to get it to taste as good as the versions I’ve had in restaurants. I’m using the basic ingredients—Greek yogurt, cucumber, garlic, lemon juice, olive oil, and dill—but it’s just missing that restaurant-quality flavor and texture.

Does anyone know if there’s a trick to making tzatziki that’s extra creamy and flavorful, like the ones served in Greek tavernas? I’m wondering if I need to do something different with the yogurt or if there’s a special ingredient I’m overlooking. Maybe it’s the type of cucumber or garlic?

I’m also curious if letting it sit longer in the fridge helps bring out the flavors more. What do you guys think?

Cuisine of the Cyclades

I’ve recently become fascinated by the food of the Cyclades and I’m curious to learn more about what makes this region’s cuisine so unique. I know that each Greek island has its own distinct flavors and dishes, but the Cyclades seem to have a particularly interesting blend of ingredients and cooking techniques.

What are some of the key elements that set Cycladic cuisine apart from other regions in Greece? I’ve heard that they use a lot of local herbs, fresh seafood, and unique cheeses like kopanisti from Mykonos, but I’d love to get more details. Are there any specific dishes or ingredients that are a must-try?

Greek Yogurt Creamy Pasta Recipe

I have been making this a lot because it is so simple and easy. I am not 100% sure if this is actually a Greek dish, but I did initially see it in a modern Greek cookbook and I've seen similar dishes on menus in Greece in more casual, modern places. I can't think of their names off the top of my head.

Ingredients:​

  • 12 oz (340g) pasta (spaghetti, penne, or your choice)
  • 1 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 cup grated Parmesan cheese
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish (optional)

Instructions:​

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
  2. Prepare the sauce: In a large bowl, whisk together Greek yogurt, olive oil, minced garlic, Parmesan, lemon zest, lemon juice, and oregano. Season with salt and pepper.
  3. Combine: Toss the drained pasta into the yogurt sauce, adding a little reserved pasta water to thin the sauce if needed. Stir until the pasta is well coated.
  4. Serve: Garnish with fresh parsley or basil and extra Parmesan if desired.
This dish is quick, creamy, and tangy! Enjoy!

Types of Greek Pita Street Food

I love Greek street food and I understand pita is one of the common ones. Are there any regional variations or lesser-known pita dishes that I should try?

I’d love to hear about any unique fillings or combinations that go beyond the typical pork or chicken with tzatziki. Do some places offer vegetarian or even vegan versions with different spreads or veggies? Also, I’ve heard about something called pita me kavourma—is that common, and what exactly is it?

Lastly, any tips on the best way to enjoy these pita delights—specific condiments, sauces, or ways to assemble them? Looking forward to trying something new and expanding my Greek street food knowledge. Thanks for any recommendations!

What are your favorite Greek ladera dishes?

I really love how simple yet flavorful they are! The rich use of olive oil combined with fresh vegetables and herbs is such a perfect combination. So far, I’ve tried fasolakia (green beans in olive oil and tomato) and briam (baked vegetable medley), and both were delicious.

I’d love to hear from others—what are your favorite ladera dishes? Are there any unique or lesser-known recipes I should try? I’m also curious about any tips for cooking them to get the most flavor. For example, is there a secret to getting the vegetables to absorb the olive oil and herbs better, or does the dish get better after sitting for a day or two?

I’m excited to experiment with more of these traditional dishes and would appreciate any recommendations for must-try ladera recipes. Any suggestions?
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