Have our first kid free day tomorrow in over 2 years and using it to finally try one if your recipes !! Making this as part of our at home Valentine’s Day date tomorrow and I can’t wait ! Hope you are well !
Hi Cara! I am well, thank you, hope you are as well.. 😃 I hope you enjoy them... my hubby will NOT eat spanakopita anywhere else... hehehe... he said my mom spoiled the others since he had the best. hahaha... Let me know what you think. Happy Valentine's Day to you and yours..
@@MomsGreekKitchen we did it !!! Well, my husband did 😝 Our youngest apparently had some strong feelings about being away and so i had to bail on date night to pick them up haha even so, they turned out so so great ! I definitely understand not wanting to eat them elsewhere now that we’ve tried your recipe. We ended up with 33 so we baked half when we got home and froze half. Definitely will make these again ! Thank you John !!
@@caramichellechristiaens3088 I am so glad you tried them....and that you liked them... that's awesome!! Sorry about V-Day date night tho... hehehehe... but it's all love, right?? Thanks again for the feedback... always lovely to hear that folks love the recipes... Now try the cheese ones.. they are awesome, too!! 😉👍
Thanks for the comment. As stated elsewhere, this channel exists for me to share my MOM'S recipes... and this is how she always did it. Just sharing her variants. Thanks... :)
Hi Vanitha!! Thank you for the comment and the kind words... that was very sweet! I am sorry for the missing info. I would bake these at 375F/190C for about 40-50 mins or until nicely golden brown, with the tips slightly darker. Each oven is slightly different so I would check them after about 30-35 mins. Good luck!! Hope your family loves them as much as mine does!!
@@MomsGreekKitchen thank you so much - this is how my mother in law made it when she visited from Greece - she used fresh spinach and squeezed the liquids out. She made her own filo and fried them! I am going to try making it your way - looks delicious and again thank you so much
@@vanitharigatos1875 Hi again!! We make our own filo too, but hard to get it that thin and even, so store-bought saves a lot of time and effort... haha... I have tried the cheese triangles/tiropitakia deep-fried... those are also good. Not a tradition in my family. The people who I had them fried from where from Crete. They also drizzled them with a little honey. Interesting but I prefer them our way. I hope you like them!! Do let me know!! Kali Orexi!! :)
you spent a lot of time removing moisture from the spinach but simmered the onoin/leek mix instead of sauteeing it whilst butter is integral to this dish....?
copy/paste - you spent a lot of time removing moisture from the spinach but simmered the onoin/leek mix instead of sauteeing it whilst butter is integral to this dish....? The spinach has a LOT of liquid, so if you don’t squeeze it dry, your filling would be a soggy mess. As to sauteeing the onion and leek, that might be a nice change, but then it would not be my mom’s recipe… and this channel is a tribute to her food and her love for it. You are more than welcome to adjust the recipe to your own tastes, but I am presenting her original. Thank you for the comment… do let me know if you try it… 😊
HI Cindy, Sorry, but this is one of my earlier videos when I was not including the recipe in the description. I haven't figured out how to do that without having to remove and re-upload the video again... 3-4 bunches fresh spinach 2 bunches green onions or 1 bunch green onions and 1 large leek 2 lg onions 1 lb feta cheese 1 c cottage cheese 3-4 eggs 1 bunch fresh dill or fennel or dried equivalent 1 tbsp olive oil salt and pepper to taste 1 lb phyllo 1 lb butter, unsalted Hope that helps!!
Hi Maria.... there are basically 2 reasons I can think of that the stuffing leaked out... well.. 3.. really... the first... you may have overstuffed them a little. When the pastry bakes, the phyllo shrinks a little and the filling expands a little, so it may force itself out. The next batch, try a little less filling and be sure you fold them so there are no gaps at the corners.. Second, I find that if you bake them while they are still fresh, they leak more... I always bake mine from frozen... the pastry sets up before the filling is fully thawed so it cannot leak.... and lastly, no matter what, on occasion, you will get a few that will still leak.. I get some that leak, on occasion.. it is rare, but it can still happen.. usually because I may have overstuffed one or I wasn't paying attention to the corners. For a fool-proof version, you can wrap them like little eggrolls. Make your strip slightly wider, make the three layers, as we do already, put your filling at the narrow end, bring in the sides, and then roll into a little sausage or eggroll shape. You are not limited to the shape... I just showed mom's version. You can make little purses, or rectangles etc... the triangles have to be precisely and carefully folded because there is nothing really covering at the points but the pressure and neatness of the folding. I hope that helps?? Did you like the flavour, at least? hehehe... hope you did... and good luck on your next batch!! Practice makes perfect... :)
Hi Yanpat.... Thanks for the comment, but I wanted to demonstrate how to use phyllo, how to shape these etc., for beginners. You can always play the vids at a faster speed... but to each their own. You can't please everyone....
Looks fabulous! I can almost taste it! You did your Mother proud!
Hi again.... thank you... that means a LOT!!! Danke schon!!!
Fantastic recipe, made this last night. So easy and tasted absolutely delicious.
I am so glad they worked out for you and that you enjoyed them!! One of my favourites from mom's repertoire. Thanks for the vote of confidence!! :)
Have our first kid free day tomorrow in over 2 years and using it to finally try one if your recipes !! Making this as part of our at home Valentine’s Day date tomorrow and I can’t wait ! Hope you are well !
Hi Cara! I am well, thank you, hope you are as well.. 😃
I hope you enjoy them... my hubby will NOT eat spanakopita anywhere else... hehehe... he said my mom spoiled the others since he had the best. hahaha... Let me know what you think. Happy Valentine's Day to you and yours..
@@MomsGreekKitchen we did it !!! Well, my husband did 😝 Our youngest apparently had some strong feelings about being away and so i had to bail on date night to pick them up haha even so, they turned out so so great ! I definitely understand not wanting to eat them elsewhere now that we’ve tried your recipe. We ended up with 33 so we baked half when we got home and froze half.
Definitely will make these again !
Thank you John !!
@@caramichellechristiaens3088 I am so glad you tried them....and that you liked them... that's awesome!! Sorry about V-Day date night tho... hehehehe... but it's all love, right?? Thanks again for the feedback... always lovely to hear that folks love the recipes...
Now try the cheese ones.. they are awesome, too!! 😉👍
I love this so so so so so so much
Hi darlin!! Thank you so much for posting the first comment to one of my vids... hehehe... I hope you enjoy the recipes and the vids... Love you!!!
Absolutely delicious and so easy Thank you
Hi Kathleen!! I am so glad you liked the recipe! :)
Excellent !
I’m glad you think so! 👍🏽
I never cooked my ingredients before making the feeling never had a problem.
Thanks for the comment. As stated elsewhere, this channel exists for me to share my MOM'S recipes... and this is how she always did it. Just sharing her variants.
Thanks... :)
Thank you for sharing! Your mom would be proud if you - Please share how long you bake in the oven and what temperature
Hi Vanitha!! Thank you for the comment and the kind words... that was very sweet!
I am sorry for the missing info. I would bake these at 375F/190C for about 40-50 mins or until nicely golden brown, with the tips slightly darker. Each oven is slightly different so I would check them after about 30-35 mins.
Good luck!! Hope your family loves them as much as mine does!!
@@MomsGreekKitchen thank you so much - this is how my mother in law made it when she visited from Greece - she used fresh spinach and squeezed the liquids out. She made her own filo and fried them! I am going to try making it your way - looks delicious and again thank you so much
@@vanitharigatos1875
Hi again!! We make our own filo too, but hard to get it that thin and even, so store-bought saves a lot of time and effort... haha... I have tried the cheese triangles/tiropitakia deep-fried... those are also good. Not a tradition in my family. The people who I had them fried from where from Crete. They also drizzled them with a little honey. Interesting but I prefer them our way.
I hope you like them!! Do let me know!!
Kali Orexi!! :)
Yummo 💚
you spent a lot of time removing moisture from the spinach but simmered the onoin/leek mix instead of sauteeing it whilst butter is integral to this dish....?
copy/paste - you spent a lot of time removing moisture from the spinach but simmered the onoin/leek mix instead of sauteeing it whilst butter is integral to this dish....?
The spinach has a LOT of liquid, so if you don’t squeeze it dry, your filling would be a soggy mess. As to sauteeing the onion and leek, that might be a nice change, but then it would not be my mom’s recipe… and this channel is a tribute to her food and her love for it. You are more than welcome to adjust the recipe to your own tastes, but I am presenting her original.
Thank you for the comment… do let me know if you try it… 😊
Do have a recipe I can print out?
HI Cindy,
Sorry, but this is one of my earlier videos when I was not including the recipe in the description. I haven't figured out how to do that without having to remove and re-upload the video again...
3-4 bunches fresh spinach
2 bunches green onions or 1 bunch green onions and 1 large leek
2 lg onions
1 lb feta cheese
1 c cottage cheese
3-4 eggs
1 bunch fresh dill or fennel or dried equivalent
1 tbsp olive oil
salt and pepper to taste
1 lb phyllo
1 lb butter, unsalted
Hope that helps!!
The staffing leak out.Why?
Hi Maria.... there are basically 2 reasons I can think of that the stuffing leaked out... well.. 3.. really... the first... you may have overstuffed them a little. When the pastry bakes, the phyllo shrinks a little and the filling expands a little, so it may force itself out. The next batch, try a little less filling and be sure you fold them so there are no gaps at the corners.. Second, I find that if you bake them while they are still fresh, they leak more... I always bake mine from frozen... the pastry sets up before the filling is fully thawed so it cannot leak.... and lastly, no matter what, on occasion, you will get a few that will still leak.. I get some that leak, on occasion.. it is rare, but it can still happen.. usually because I may have overstuffed one or I wasn't paying attention to the corners. For a fool-proof version, you can wrap them like little eggrolls. Make your strip slightly wider, make the three layers, as we do already, put your filling at the narrow end, bring in the sides, and then roll into a little sausage or eggroll shape. You are not limited to the shape... I just showed mom's version. You can make little purses, or rectangles etc... the triangles have to be precisely and carefully folded because there is nothing really covering at the points but the pressure and neatness of the folding.
I hope that helps?? Did you like the flavour, at least? hehehe... hope you did... and good luck on your next batch!! Practice makes perfect... :)
Hammy
I am sorry. I don’t understand this comment.
All good, but waaaay tooooo loooooooooooooong! 😂
Hi Yanpat....
Thanks for the comment, but I wanted to demonstrate how to use phyllo, how to shape these etc., for beginners. You can always play the vids at a faster speed... but to each their own. You can't please everyone....