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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!
 
I love experimenting with spanakopita! Adding dill and mint sounds fantastic – both are traditional Greek herbs that complement spinach well. For dill, try starting with about 2-3 tablespoons of fresh dill, and for mint, I’d suggest 1-2 tablespoons so it doesn’t overwhelm the flavor. As for cheese, ricotta and goat cheese can add a lovely creaminess.

I’ve mixed in ricotta with feta, using about 1/3 ricotta and 2/3 feta, which gives the filling a richer texture without losing the tanginess. Goat cheese, on the other hand, adds a distinct, earthy flavor that pairs well with the spinach. You could also add some finely chopped leeks or spring onions for extra sweetness. Let us know how your experiment turns out!
 
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Easy Bougatsa Recipe

While in Greece, I enjoyed the bougatsa a lot. It's an easy thing to grab at bakeries when out and about... I wanted to find an easy recipe. How does this one look? I haven't tried it yet.

Ingredients:​

For the custard filling:

  • 4 cups whole milk
  • ½ cup fine semolina (not coarse)
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • Zest of 1 lemon (optional)
  • 2 tbsp unsalted butter
For the pastry:

  • 1 package phyllo dough (16 oz), thawed
  • ½ cup (1 stick) unsalted butter, melted (for brushing)

Instructions:​


Make the custard:
  • In a saucepan, heat the milk over medium heat until just about to simmer (don’t boil).
  • Slowly whisk in semolina and sugar.
  • Stir constantly until the mixture thickens (about 5–7 minutes).
  • Remove from heat. Let it cool slightly.
  • In a small bowl, beat the eggs with vanilla (and lemon zest if using), then slowly add to the warm semolina mixture while whisking briskly.
  • Return to low heat and stir for 2–3 minutes to thicken. Remove from heat and stir in butter. Let cool to room temperature.
Assemble the bougatsa:
  • Preheat oven to 350°F (175°C).
  • Butter a 9x13-inch baking dish or line with parchment paper.
  • Layer 6–8 phyllo sheets in the dish, brushing each with melted butter. Let the sheets overhang the sides.
  • Pour in the custard and smooth evenly.
  • Fold the overhanging phyllo over the custard.
  • Top with another 6–8 phyllo sheets, buttering each layer.
  • Tuck or trim excess edges. Score the top lightly if you want clean slices after baking.
Bake:
  • Bake for 40–45 minutes or until golden brown and crisp.
Serve:
  • Let it cool for 10–15 minutes.
  • Dust generously with powdered sugar and/or cinnamon.
  • Slice and serve warm!

Cooking with wine in Greek cuisine?

I would love some advice on cooking with wine. I can't seem to get it right! Which Greek dishes use it? I am unsure of how much to use or what type of wine. Most of my family recipes just say "wine" and the person who wrote these recipes has passed away.

For example, I’m planning to make kokkinisto and maybe a seafood youvetsi, but I’m unsure if the wine I use will make or break the flavor. Are there general guidelines for which Greek wines pair best with certain dishes? And is it worth using something like Agiorgitiko or Moschofilero in cooking, or should I stick to basic table wine?

Also, do you reduce the wine before adding other ingredients, or simmer it all together?

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Hey everyone, I’ve recently gotten into making my own sausages at home and I’ve been experimenting with different flavors. I’m not Greek myself, but a lot of my friends are—and I’ve really fallen in love with loukaniko. I love the texture and the citrusy kick, but I’m also a huge fan of spicy food.

So here’s my question: is it possible to make Greek-style sausages hotter without completely losing their traditional flavor? I’ve tried adding a little chili, but I’m not sure what works best or what’s still considered “Greek.” Any suggestions for ingredients or methods that bring the heat while keeping it authentic? Would love to hear what you’ve tried if you’ve ever played around with the recipe!

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I like to try different things when it comes to Greek food, and lately I’ve been experimenting with more traditional variations. I make plaki fairly often—usually with cod or haddock—and it always turns out great. But on a trip to Greece a few years ago, I had sardelles plaki at a seaside taverna and loved how flavorful it was. I’ve been thinking about trying it at home, but I’m not sure if there’s anything different I should know when using sardines instead of a white fish fillet.

Has anyone here made sardelles plaki from scratch? Do you use fresh or canned sardines? Any prep tips—like whether to remove the heads or bones? I’d love to hear how you season it and what you serve it with. Thanks in advance for any advice!

Greek Octopus in Wine?

One thing I would like to try is making Greek octopus and wine. I’ve had it a few times in Greece but have never made it at home.

Do you simmer the octopus in its own juices first or go straight into the wine? Red or white wine? I’ve heard both used depending on the region. Also curious about the use of spices—just bay leaf and peppercorns, or do you add cinnamon or cloves like in stifado?

If anyone has a yiayia-approved recipe or tips for getting that deep, rich flavor (without turning the octopus rubbery!), I’d be so grateful.
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