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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!


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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.
 

Greek Lenten Foods?

Lent is coming up. I find myself planning for fasting... I tend to cut out meat and dairy, and then I obey a strict fast during Holy Week.

I would like recommendations on Greek lenten foods. I'm particularly interested in dishes that are traditionally consumed during this period, which abstain from meat and dairy products. I'd love to learn not just about the types of dishes but also a bit about the significance or history behind them if you happen to know.

Any recipes, cooking tips, or even restaurant suggestions where I can find authentic Greek lenten dishes would be greatly appreciated. I’m excited to broaden my culinary horizons and perhaps incorporate some of these traditions into my own practices.

Choosing a Greek Olive Oil to Use for Cooking

I've recently become fascinated with the nuances of cooking oils, specifically Greek olive oil, and I'm curious about how others go about selecting the right one for their cooking needs. With its renowned flavor profile and health benefits, Greek olive oil is a staple in my kitchen. However, with so many varieties and flavor strengths (from robust to mild), I often find myself overwhelmed by the choices.

I have a great olive oil that I use as a finisher or to put on salad. I love the flavor so much. I only have a small quantity, though. So, I want to preserve it. In other words, I don't want to use it for cooking, I think it will ruin it.

How do I really choose a Greek olive oil to cook with?


greek-olive-oil.jpg

Planning a "Greek" Garden - Tips?

Nothing tastes better than vegetables, fruits, herbs, et cetera that have come straight from the earth to the plate. The only way to really have full control is to grow a lot of food on my own. I am sure this is one of the reasons why food tastes so good in Greece.

It's time to start planning my garden because before I know it, I will need to start planting. And, I might want to start some things from seed. I know realistically I won't be able to grow 100% of my produce, but I would at least like to contribute.

What should I plant?

Priority are tomatoes. I would also like to grow some lettuce and other things. Bell peppers. For herbs, oregano, basil, dill, parsley, mint. Maybe cucumbers and squash? Was thinking maybe to grow strawberries and some other fruits - but fruit seems a lot tricker.

What do you guys think?

Ancient Greek recipes still in the cuisine today?

I'm reaching out to you guys to ask about ancient Greek recipes that have stood the test of time and are still part of modern Greek food. Are there specific dishes, ingredients, or cooking methods that have remained unchanged? Or perhaps, are there modern adaptations of ancient recipes that highlight the continuity and evolution of Greek culinary practices?

Understanding the continuity and evolution of these recipes could offer is a fascinating thing. I think I heard that some versions of baklava may have existed in Ancient Greece, as well as some of the dishes that involve lentils, that kind of thing.

Best way to make saganaki?

I went to a restaurant the other day and they lit the saganaki on fire! When I make saganaki at home, I don't do that - mainly because my recipe doesn't call for it.

How does one incorporate the fire into creating the dish?

From what I can tell, the restaurant prepares the saganaki and then before they bring it out, I think they douse it in ouzo and let it with a torch on the way to the table.

It's a fun thing to watch. It kind of freaks me out at home - mainly because I would be merely guessing at this point. Any ideas?
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