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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.
 

No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

greek-salad.jpg

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.

What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!
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