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kcixcy

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I've always preferred spanakopita with the thicker dough, and not phyllo. How can I make this at home?
 
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You can use any homemade phyllo recipe that you have! I've seen versions with yogurt, others with just water. The key is to roll it out to the thickness that you want. On Crete, they make more of the turnover style like the recipe shared above from akispetretzikis. When I make a light, flaky version my recipe is very similar to this one: https://www.allrecipes.com/recipe/259481/homemade-phyllo-or-filo-dough/
 
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You can use any homemade phyllo recipe that you have! I've seen versions with yogurt, others with just water. The key is to roll it out to the thickness that you want. On Crete, they make more of the turnover style like the recipe shared above from akispetretzikis. When I make a light, flaky version my recipe is very similar to this one: https://www.allrecipes.com/recipe/259481/homemade-phyllo-or-filo-dough/
I love the turnover style, especially with sesame seeds on top
 
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I love the turnover style, especially with sesame seeds on top
Agreed, it's delicious and different! It's also very east to make at home.
 
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You can even buy "country phyllo" in some places. This store bought phyllo tries to mimic homemade dough a little more. I am not sure where to find it, maybe at a Greek store? I haven't found it near me in a long time.
 
You can even buy "country phyllo" in some places. This store bought phyllo tries to mimic homemade dough a little more. I am not sure where to find it, maybe at a Greek store? I haven't found it near me in a long time.
I didn't realize it was possible to find the thick phyllo in stores! Very interesting.
 
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I didn't realize it was possible to find the thick phyllo in stores! Very interesting.
Yes it totally is! Hard to find though, so I buy extra when I do
 

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I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

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Greek Souvlaki Marinade Recipe

Now that grilling season is upon us, I thought I would share my souvlaki marinade. I cut the meat in cubes and marinate in plastic bags overnight. I skewer them just before grilling.

Add to a mason jar:
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