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seleanor

Active member
Frozen and store bought spanakopita has been a staple in my house especially recently during covid when I have been stressed and not in the mood to cook. The best brands you can find are Greek brands, which are 7 Days, Athens and Krinos.

Other brands that are not authentic but probably easier to find are spanakopita at Whole Foods or Trader Joes. The ingredients are high quality and the taste is there! I just prefer supporting Greek businesses so whenever I can, I will buy from a Greek grocery store.

Please add your favorite brands in the comments!
 
I try to not buy frozen spanakopita, but when in a pinch, I have had the Wegmans brand spanakopita. Not really authentic, but not all that bad for frozen spanakopita!


spanakopota-recipe-720x480 (1).jpeg
 
Ah, to have an authentic Greek grocery store for in person shopping(post Covid)!
In the Metro Detroit area we have one but the things he sells are the same things you could get in the’60’s, no new products or ideas.
Such a shame
 
Ah, to have an authentic Greek grocery store for in person shopping(post Covid)!
In the Metro Detroit area we have one but the things he sells are the same things you could get in the’60’s, no new products or ideas.
Such a shame
That is a shame, I wonder if the new generation will take over the store and hopefully start making some updates.
 
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Frozen and store bought spanakopita has been a staple in my house especially recently during covid when I have been stressed and not in the mood to cook. The best brands you can find are Greek brands, which are 7 Days, Athens and Krinos.

Other brands that are not authentic but probably easier to find are spanakopita at Whole Foods or Trader Joes. The ingredients are high quality and the taste is there! I just prefer supporting Greek businesses so whenever I can, I will buy from a Greek grocery store.

Please add your favorite brands in the comments!
I totally agree with you. Lately it has been kind of hard to find store-bought phyllo, as well, and I don't always have the chance to make my own. When life gets busy, I can still throw together a small pita in a relatively short amount of time, but with no pre-made phyllo, the project isn't quick anymore. I can find versions spanakopita that have been pre-made in most stores (Trader Joe's and Whole Foods are both decent). A local Greek grocery store makes their own and it tastes a bit better, but it's not always convenient for me to get to that store. I've also tried Krinos Brand and Taste of Inspirations (Hannaford) and they are decent.
 

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?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

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?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?
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