Greek Food, Cooking and Recipe Community

How can I make traditional spanakopita with thick dough?

1 - 9 of 9 Posts
K

kcixcy

Active member
I've always preferred spanakopita with the thicker dough, and not phyllo. How can I make this at home?
 
Last edited:
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/
 
  • Like
Reactions: xmelissaa
GreekGirlCooks said:
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/
Click to expand...
I love the turnover style, especially with sesame seeds on top
 
  • Like
Reactions: GreekGirlCooks
xmelissaa said:
I love the turnover style, especially with sesame seeds on top
Click to expand...
Agreed, it's delicious and different! It's also very east to make at home.
 
  • Like
Reactions: nm1999 and acamp7
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.
 
k_tsoukalas said:
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.
Click to expand...
I didn't realize it was possible to find the thick phyllo in stores! Very interesting.
 
  • Like
Reactions: dubai_suzie
GreekGirlCooks said:
I didn't realize it was possible to find the thick phyllo in stores! Very interesting.
Click to expand...
Yes it totally is! Hard to find though, so I buy extra when I do
 
1 - 9 of 9 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

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?

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?

How Do You Keep Lamb from Drying Out in the Oven?

I’ve been cooking more traditional Greek food at home lately, and one thing I’m still trying to get right is oven-roasted lamb. I love the flavor, especially with garlic, lemon, oregano, and potatoes, but sometimes the meat comes out a little drier than I’d like.

For those of you who make lamb regularly, how do you keep it tender and juicy in the oven? Do you cover it for part of the cooking time, add water or broth to the pan, or cook it slowly at a lower temperature?

I’m also wondering if the cut makes a big difference. I usually see leg of lamb used, but would shoulder be more forgiving for a long roast?

I’d like to get that really tender Greek-style lamb that practically falls apart. Any tips on temperature, cooking time, marinades, or resting the meat would be appreciated.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top