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tomipark

Active member
This version of spanakopita is my favorite! Does anyone know what its called officially? Ive seen a few version of spanakopita (triangles, with phyllo dough, and this version)

Sesame-Spinach-Pie-720x479.jpg
 
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Anyone have a recipe for this type of spanakopita?
 
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So, I have eaten Spanakopita with sesame seeds and I think it is delicious. It is a great treat because we have some members of our family who can't eat sesame seeds. I can eat them and I love them, so it is a real treat being able to eat them sometimes. Looks yummy!
 

Greek Pasta: What’s Traditional and What’s New?

Lately I’ve been noticing how many pasta dishes show up on menus in Greece, especially in cities like Athens and Thessaloniki. It’s not just Italian-style pasta anymore, but all kinds of versions with local ingredients, cheeses, sauces, and seafood. That got me wondering where the line is between modern café food and dishes that are actually traditional.

Which pasta dishes are genuinely Greek in origin? I’m thinking about things like hilopites, kritharaki, or giouvetsi, but I’m sure there are others that don’t get talked about as much. Are these dishes something people still cook at home, or are they more tied to restaurants now?

I’d love to hear about regional pasta dishes, family recipes, or foods you grew up eating that involved pasta in some form. What feels truly Greek to you, and what feels more like a recent influence?

Did your family use beef or lamb in Greek dishes?

My family cooked according to what was available. So, it was mostly beef - even though I preferred lamb for the most part. This used to bother me, because I wondered if I had missed out on something essential in Greek cooking. Then I realized, the constant in Greek cooking is to use the freshest ingredients. Lamb that had to come to the United States from New Zealand wasn't always the best choice!

So, in retrospect, I don't mind it. I feel blessed I learned that essential lesson early. That Greek cooking is all about preserving the freshness of the food and adapting when you needed to. How about you? Did your family use beef, lamb, something else?

Good taverna dishes to cook at home?

I’m hoping to get some ideas from people who love Greek taverna food as much as I do. Every time I’m in Greece, I’m reminded how simple and satisfying taverna dishes can be, nothing fancy, just good ingredients cooked well. I’d love to start making more of those classic, everyday taverna-style dishes at home.

I’m especially interested in foods that translate well to a home kitchen and don’t require special equipment or hard-to-find ingredients. Think dishes you’d expect to see on a handwritten menu: things that are comforting, shareable, and full of flavor rather than overly complicated.

What are your go-to taverna dishes that you regularly cook at home? Are there any that surprised you by being easier than they look when ordered out? I’d also love tips on what makes home-cooked versions feel more “taverna-like”, whether it’s technique, ingredients, or even how you serve them.

Greek Stews for Winter?

As the weather gets colder, I’ve been thinking a lot about traditional Greek stews for winter and how people actually cooked when it was cold, rainy, and damp for months at a time.

I grew up with a few staples, things like lentil soup, bean stews, and simple meat dishes that simmered all day, but I’m sure there are many regional and family variations I’ve never tried. I’m especially curious about one-pot meals that were practical, filling, and warming, rather than restaurant-style dishes. What Greek stews did your family rely on during the winter months?

My family loves stifado of course but I also make a chickpea-based stew that's nice. I am looking for ideas.

Greek Islands Food Traditions?

I love using travel in Greece as an excuse to explore regional food traditions, and lately I’ve been thinking about focusing more intentionally on the islands. I’ll likely be in Greece for about a month next summer, and I’d love to shape at least part of the trip around what each island is known for culinary-wise.

I know Crete has its own distinct style, and I’ve heard that places like Naxos, Syros, and Lesvos each have specialties that don’t always show up on mainland menus. But I’m sure I’m only scratching the surface.

If you’ve spent time on specific islands, what dishes really stood out to you? Are there traditional pies, seafood preparations, cheeses, sweets, or local products that feel essential to try in certain places? I’m especially curious about foods that are still made in homes or small tavernas rather than just tourist restaurants. Curious what you guys think!
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