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I love both but tend to be more of a tiropita (Greek cheese pie) fan, but not too much feta! Sometimes I have had it with not enough phyllo and all cheese. What are everyone elses thoughts?
 

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Spanakopita for sure!! I like to think that it's healthier because of the spinach LOL
 
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I love spanakopita because my mother used to make it and now my wife does.
 
I love both but tend to be more of a tiropita (Greek cheese pie) fan, but not too much feta! Sometimes I have had it with not enough phyllo and all cheese. What are everyone elses thoughts?
Spanakopita all the way, especially since my husband is lactose intolerant. If I eat tiropita, I like it to be individually wrapped in phyllo as though I'm eating a snack, like I do with cheese and crackers(only tiropita tastes a lot better.). Spanakopita, on the other hand , I could eat as a meal as a huge piece. I tell myself it's a very nutritious choice having spinach, eggs, and cheese as main ingredients. We won't mention all the butter I put in it!
 
best is spanako-tiropita - 2 in 1;););) ....with a little pice of feta cheese you combine both tastes
 
They are both ok but why does everyone always forget about the unsung hero of pita. The Kreatopita AKA the ManOpita as my family calls it. Meat, Greek spices an Phyllo, what else can anyone want!! If you haven't tried it your missing out!
 
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They are both ok but why does everyone always forget about the unsung hero of pita. The Kreatopita AKA the ManOpita as my family calls it. Meat, Greek spices an Phyllo, what else can anyone want!! If you haven't tried it your missing out!
Thats facts!! Everyone always forgets about kreatopita and kotopita, ugh soo good
 
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Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

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.

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

Greek Souvlaki Marinade Recipe

Now that grilling season is upon us, I thought I would share my souvlaki marinade. I cut the meat in cubes and marinate in plastic bags overnight. I skewer them just before grilling.

Add to a mason jar:
  • 1/4 cup Greek olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Then I cover the mason jar and shake, add the meat to the bags, and pour it over. If I am making a huge batch I double the marinade.

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.
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