Greek Food, Cooking and Recipe Community

Getting Pita to Be Crispy?

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cubrinj

Active member
I’ve been making spanakopita and tiropita for years, and every so often I get that perfect golden, flaky crust, crisp all the way through, with those beautiful, airy layers that shatter when you cut into it. But I can’t seem to replicate it consistently!

Sometimes my pies come out just right, other times the phyllo feels a little soft or soggy on the bottom even though I think I’m doing everything the same. I usually brush each layer with butter or olive oil (sometimes a mix), and bake until golden brown.

For those of you who have mastered the art of crispy phyllo: what’s your secret? Do you layer more sheets on top than bottom? Is it the oven temperature, moisture in the filling, or the type of fat you use? I’d love to hear your tricks for perfect crunch every time!
 
I’ve had the same struggle, and I finally figured out a few tricks that make a big difference! First, make sure your filling isn’t too wet. Spinach especially holds a lot of moisture. I always sauté it first, then let it cool and squeeze out every bit of liquid before mixing it with the cheese and eggs.

Next, bake on a lower rack so the bottom crisps up. That’s often the part that stays soft. I use a metal pan, never glass, because it conducts heat better. Brushing every layer lightly with butter (not too much!) helps separate the sheets so they puff instead of steaming.

For the perfect crunch, start baking at 375°F for about 20 minutes, then raise it to 400°F at the end for color. And resist the urge to cover the pan while cooling. The steam will ruin the crispness instantly!
 
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Favorite Herbs for Dolmades?

I’ve been experimenting with different herb combinations for dolmades lately, and I’m curious what everyone else uses. Traditionally I’ve seen recipes with dill, parsley, mint, or even a mix of all three — but I’ve found that mint really makes the flavor pop. It gives the filling such a fresh, aromatic lift that balances the rice and olive oil beautifully.

Sometimes I’ll add a touch of dill for depth, or parsley if I want something more earthy, but mint always seems to bring everything together. I’ve also noticed some regions lean heavily on dill, while others skip it entirely.

Do you find that certain herbs make your dolmades taste more authentic or closer to how your family used to make them? Do you adjust depending on whether they’re meat-filled or vegetarian?

Do you ever mix traditional Greek recipes with modern twists?

I grew up cooking traditional Greek food. All the recipes in my kitchen are ones that have been passed down through my family.

I still make them exactly as they were written most of the time, but every now and then, I can’t help experimenting a little. I’ll swap ingredients, lighten things up, or try a more modern cooking method just to see how it turns out.

The funny thing is, even when the newer versions taste amazing, there’s still something about the old recipes that feels different. Maybe it’s the memories attached to them, such as the smells, the sounds, the people around the table.

I’m curious how others feel about this. Do you ever mix traditional Greek recipes with modern twists? Do you think it changes the soul of the dish, or do you see it as keeping our food culture alive and evolving?

How do you make your tzatziki creamier?

I make Greek food all the time, spanakopita, keftedes, souvlaki, you name it — but I’ve always taken the shortcut and bought my tzatziki ready-made. Lately I’ve been wanting to make it from scratch and get that rich, creamy texture you find in good tavernas.

I’ve tried a few recipes with strained Greek yogurt, grated cucumber, garlic, olive oil, and lemon juice, but mine keeps turning out too thin or slightly watery after a few hours. I strain the cucumber and even use full-fat yogurt, but it still doesn’t have that thick, velvety consistency.

So I’m curious — what’s your secret to creamier tzatziki? Do you use a specific brand of yogurt, or maybe add something like sour cream or labneh? Does chilling it overnight make a difference? I’d love to hear how you make yours stay thick, fresh, and perfectly balanced between tangy and smooth.

What pasta do you use for pastritsio?

I usually use the long, hollow macaroni no.2 from Greece when I make pastitsio. It’s the classic kind that gives you those perfect layers that I love. The problem is, I can’t always find it locally, and ordering online isn’t always convenient (or quick).

When I don’t have it on hand, I start to panic a bit. Pastitsio just doesn’t feel the same without the right pasta! I’ve tried ziti, penne, and even bucatini in a pinch, but nothing seems to hold up quite like the Greek version. I’m curious what everyone else does when they can’t find the real thing.

Do you have a favorite substitute that still gives that authentic texture? Or do you swear by only using the traditional Greek macaroni? I’d love to hear what’s worked for others, especially if you’ve discovered any good brands available in the U.S.

How do you cook okra without it turning slimy?

I grew up eating bamies all summer long in Greece, and it’s still one of my favorite dishes, especially when cooked with onions, tomatoes, and a touch of olive oil. But even after years of making it here in the U.S., I can’t seem to find a consistent way to keep the okra from turning slimy. Sometimes it comes out perfect, tender and flavorful with no stickiness, and other times it gets that slippery texture no matter what I do.

I’ve heard different tricks over the years: soaking in vinegar, roasting before stewing, not stirring too much, or using smaller pods. But none of them seem to work every time.

For those of you who also love traditional Greek bamies, what’s your secret? Is it all about the freshness of the okra, or is there a step in the cooking process that really makes the difference?
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