This is soooo yum. When my mum used to make it, she'd also add about a half a cup of rice. That soaks up the juices. Soooo delicious. And she used to use a mixture of green leafy veges... eg. (besides spinach), Silverbeet, parsely, green onions, dill, and whatever other green leafy stuff you have. In my parent's island (Ionian Islands), it was called 'Lahanopita'.
Dimitra -- That looks incredible! You made making the phyllo dough look easy enough for anyone to try to make. I volunteer to be a taste tester anytime you are making these! I might even try to make it myself. Thank you for testing the recipe and giving us the guidance to create.
Thanks Dimitra. I made it this morning and it turned out fantastic. Love the filling with no cooking. So different to how my mum made it and so tasty. Your recipes are great and your tips for baking Tsoureki were excellent in helping me with my Aunts recipe. Keep up the great work. Cheers
I made it! For the first time and it is spectacular! It tastes like Greek summer! 🤗 The bread crumbs under the filling are indeed a really good solution for the spanakopita to become crispy and without too much liquid! Thank you so much!
This looks yummy! My family is from northern Greece, the phyllo is very different and flakey and light, using a long and thin rolling pin. The pita is made very differently. Lots of butter and often use cottage cheese in the filling in addition to leaks or spinach. Love your channel!
Thank you for the lovely recipe, it was delicious! It didn't stick to the tray at all, even though I worried about it a bit. The stuffing was just perfect, and my oven bakes from both sides, so all the dough was nice and golden from at the first try. I used a rectangular glass tray like the one you showed in the video, it took me around 50 mins on 375, and another 20 on 400. However, I didn't manage to make the dough quite as thin, so it ended up being a bit like a thin-crust pie, rather than phyllo. I think it's just a matter of practice though!
I’ve never made this pie using ricotta but I will try. I do know, however, that I always have issues using the traditional shiny pan. Color is never dark enough on bottom. Some people flip pie over. I don’t. Instead, I use a dark colored pan. I enjoy your take on Greek recipes and look forward to many more.
Dear Dimitra, thank you so much for this delicious spanakopita - one of my favorite dish. You just made complicated things, like the phylo dough, so easy, doable to do. Now I feel I can give it a try to make my own phylo dough 😍
WOW. Thanks so much for showing what no one dose or shows how to do. The commercial ones always crack and fall apart for me, so I have played quite a bit with doing this (bottoms more often than not soggy) and come to like a thicker country style. Really great how you layered and put the pan together. Always turn to you for great practical how to tips that can be found nowhere elce.
The phyllo is well done. I always put my spinach to sauté with the onions and dill, once cooled then I add eggs and cheese. But there is always another method.
Not sure I have the time for all that dough making and rolling, but this looks great. I will probably stick with your other recipe with the sheets for now - that was delicious! Thanks!
Hi Dimitra, I've just discovered your channel (looking for tsoureki guidance) and am impressed with your skill overall. I have a couple of comments on this pita I hope might be helpful: First, when in the States recently and wanting to make filo, I bought a [new!] toilet plunger and used the handle from that. It worked almost as well as my traditional long, thin ones here at home in Greece :-). Of course a length of pipe (PVC maybe?) would work equally well. Second, although I also like the spinach minimally cooked, leaving it raw means all its water is added to the recipe which results in a soggier-than-desired bottom crust. I'd suggest wilting it by plunging it for just a second or two in boiling water, then squeezing it out really well.
Yassou, Dimitra mas. Hronia polla. This video was great and really simplified the pita making process. May I make one suggestion to you, if I may as an Orthodox brother in the faith. When rolling out the phylla, perhaps it would be better to use a "plasti" or a thinner and longer wooden roller, with a 1/4 inch diameter and maybe three feet long? It would really help in rolling out the phylla more quickly. Thanks.
Thank you!! The only thing stopping me from using one was the fact that I didn't have it...lol!! So, I followed my rule to use what I already have :) But, yes! It is on my shopping list as I know that it would be way easier with a longer roller. Thanks so much for being here!!! xronia polla
Thank you for teaching how to make the dough! I live in the middle of nowhere and can't get phyllo dough. No speciality items at all. There is no diversity in this part of Maine. My grocery store recently doubled its size so now we have 10 isles! Woohoo...
You are so welcome! haha!! That must be hard but this phyllo is even better than store-bought and if you have a pasta roller you can use that for easier rolling :) Enjoy!!
Very nice recipe chef 👌👏👋. I have run out of feta so I have to make it in a few days. I like your rolling pin 😊🤗 my giagia is the one who have not ise it and she said " i have exactly the same". Thank you for your effort chef 👍🌞😎
Hi .that looks sooo deliscious well it is ive tried it out before ...i would like to ask you ..i had a greek friend at high school and she used to bring a patatoe onion bake it was so deliscious ..it brings back my memories... have you got a recipe for that ..it would be wounderful.....🥰🥰
Great recipe, except for the fact that you didn’t drain the spinach first and that’s why you’ve got a lot of water content. My mum used to cook the spinach with the onions and then drain it completely so it’s dry then carry on cooking and you could put it in your mixer as well that would definitely stop the moisture coming out in your pie.
Love your work! You’re so beautiful! When I first saw your vids I thought you were Hispanic, it’s interesting how similar the Greek and Spanish languages are, I guess they are similar featured too. Curious, are you Greek-Hispanic?
Hi Dimitra, Another delicious and easy recipe. Do you score to allow the water from the spinach to evaporate? Do you have to score? And you didn't grease the pan? You don't need to?
Hi Denise! You score to allow for evaporation of the liquids and so that the whole top doesn’t crumble later on after it is baked :) no need to grease the pan ahead of time as they’re is plenty of olive oil to keep it from sticking. Enjoy!! 😊
Many people say that cornstarch makes it easier to roll out plus the layers don’t stick together if you decide to stack them before assembling the pie. I have not tried that yet 😊
@@DimitrasDishes cornstarch makes it easier as well as spreading butter between the layers, stacking them and rolling them out three at a time. I’ve also stopped scoring pie before baking. It’s a never ending quest to get it just right!
HI Dimitra, I really like watching your receipes online. However I usually make phyllo dough by hand but this time I used the machine but I was disappointed although I poured some more water it turnned out hard. I had to do it again by hand but I was wondering if vinegar makes it even harder? I had never used vinegar in my phyllo dough
Once I made it without cheese or filo. My friend has allergies. I added pine nuts and artichoke. Still cut into diamonds. Turned out surprisingly good!
TY sweet Dimitroula mou! I'm gonna make this with the homemade phyllo Is it o to do kolokythopita or melitzanopita with homemade phyllo? I also would like to know how many days can I store homemade phyllo in the fridge or freezer? Stay safe!
You need to cook the spinach, isn't it obvious that the bottom is that much soggy because the spinach released all this water? You need to cook the spinach, have it release all of its water and then add it to the pie and bake...
I was very unhappy with your filo recipe . I followed the recipe correctly . I did have to add an extra 3 tbs if water to bring dough together . When I took the spanakopita out of the oven the pastry was hard . I covered it with a towel too see if it will soften . It saddens me that a lot of you cooks done tel us tips to ensure the pastry turns out beautiful . It felt like it needed more oil in the filo recipe . Sorry but I won’t be using your recipe again !
This is soooo yum.
When my mum used to make it, she'd also add about a half a cup of rice. That soaks up the juices. Soooo delicious.
And she used to use a mixture of green leafy veges... eg. (besides spinach), Silverbeet, parsely, green onions, dill, and whatever other green leafy stuff you have. In my parent's island (Ionian Islands), it was called 'Lahanopita'.
Dimitra -- That looks incredible! You made making the phyllo dough look easy enough for anyone to try to make. I volunteer to be a taste tester anytime you are making these! I might even try to make it myself. Thank you for testing the recipe and giving us the guidance to create.
You can do it! I thought it would be way harder than it actually was :)
Thanks Dimitra. I made it this morning and it turned out fantastic. Love the filling with no cooking. So different to how my mum made it and so tasty. Your recipes are great and your tips for baking Tsoureki were excellent in helping me with my Aunts recipe. Keep up the great work. Cheers
I made it! For the first time and it is spectacular! It tastes like Greek summer! 🤗 The bread crumbs under the filling are indeed a really good solution for the spanakopita to become crispy and without too much liquid! Thank you so much!
This looks yummy! My family is from northern Greece, the phyllo is very different and flakey and light, using a long and thin rolling pin. The pita is made very differently. Lots of butter and often use cottage cheese in the filling in addition to leaks or spinach. Love your channel!
Thank you for the lovely recipe, it was delicious! It didn't stick to the tray at all, even though I worried about it a bit. The stuffing was just perfect, and my oven bakes from both sides, so all the dough was nice and golden from at the first try. I used a rectangular glass tray like the one you showed in the video, it took me around 50 mins on 375, and another 20 on 400. However, I didn't manage to make the dough quite as thin, so it ended up being a bit like a thin-crust pie, rather than phyllo. I think it's just a matter of practice though!
I’ve never made this pie using ricotta but I will try. I do know, however, that I always have issues using the traditional shiny pan. Color is never dark enough on bottom. Some people flip pie over. I don’t. Instead, I use a dark colored pan. I enjoy your take on Greek recipes and look forward to many more.
Dear Dimitra, thank you so much for this delicious spanakopita - one of my favorite dish. You just made complicated things, like the phylo dough, so easy, doable to do. Now I feel I can give it a try to make my own phylo dough 😍
WOW. Thanks so much for showing what no one dose or shows how to do. The commercial ones always crack and fall apart for me, so I have played quite a bit with doing this (bottoms more often than not soggy) and come to like a thicker country style. Really great how you layered and put the pan together. Always turn to you for great practical how to tips that can be found nowhere elce.
The phyllo is well done. I always put my spinach to sauté with the onions and dill, once cooled then I add eggs and cheese. But there is always another method.
This is impressive! Looks so delicious! I had no clue it was possible to make phyllo dough like this.
Love the recipe
Γεια σου Δήμητρα χρονιά Πολλά. Πολύ ωραιο φτιάχνεις Πολύ σωστά μπραβο .😀😀😀
Not sure I have the time for all that dough making and rolling, but this looks great. I will probably stick with your other recipe with the sheets for now - that was delicious! Thanks!
Haha! I know what you mean but I recommend that you make it at least once!! Just to taste the difference :)
As usual, wonderful instructions! You always give everything & so much of yourself! Bless you abundantly ❤
She's so real
Hi Dimitra, I've just discovered your channel (looking for tsoureki guidance) and am impressed with your skill overall. I have a couple of comments on this pita I hope might be helpful:
First, when in the States recently and wanting to make filo, I bought a [new!] toilet plunger and used the handle from that. It worked almost as well as my traditional long, thin ones here at home in Greece :-). Of course a length of pipe (PVC maybe?) would work equally well. Second, although I also like the spinach minimally cooked, leaving it raw means all its water is added to the recipe which results in a soggier-than-desired bottom crust. I'd suggest wilting it by plunging it for just a second or two in boiling water, then squeezing it out really well.
Thank you, really good ideas, i will be purchasing a plunger at my next shop... and squeezing my spinach! 😄🤗
@@DaisyLillyxxxhahaha another use for it
Spinach pie with homemade pastry is my very favourite pie. Also very good for memorials at tea and coffee times
Luv it my favorite would luv to have some right now
Wow I didn't know it was made that way! I love your recipes, you always make them so easy looking and they are. Keep up the great work!
Spanakopita is one of my favorite foods.Yum!
Mine too 😊
Hi Dimitra! I tried this today!!!! It was delicious! Thank you again!!!!
The dish looks delicious !
Thank you!!! Aways wanted to make my own. 🤗😘. You NEVER disappoint.
Another yummy recipe
I am greek i love spanakopita 😍😍😍😍😍😍🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷
My cobalt blue Fiestaware pie dish!! I’ve been looking for that!
Great I always tried your recipes perfect thank you 🙏🏼💕
My mother always made her own filo,thanks for sharing!
Yes, mine does too and nothing comes close :)
You are so talented...!!! 🤗🤗🤗🤗🤗 Thank you for the inspiration!
Thanks so much 😊
Yassou, Dimitra mas. Hronia polla. This video was great and really simplified the pita making process. May I make one suggestion to you, if I may as an Orthodox brother in the faith. When rolling out the phylla, perhaps it would be better to use a "plasti" or a thinner and longer wooden roller, with a 1/4 inch diameter and maybe three feet long? It would really help in rolling out the phylla more quickly. Thanks.
Thank you!! The only thing stopping me from using one was the fact that I didn't have it...lol!! So, I followed my rule to use what I already have :) But, yes! It is on my shopping list as I know that it would be way easier with a longer roller. Thanks so much for being here!!! xronia polla
Yummmmmm looks delicious and I will give a try xo Thank you for sharing
Wow that looks so beautiful and delicious 🥰🥰 I need to be adventurous and try it out one day.
It’s looking so delicious, good job Dimitra ❤️
I will try to make it ❤
Happy New Year Dimitra!!
Love your channel and it’s amazing to watch you cook.
👏🌹🙏💝
Thank you so much! Happy New Year!
Looks delicious 😋 thank you 🙏 for sharing my friend God Bless🙏😋💕🌏
Thank you! You too!
Love this!
Thank you for teaching how to make the dough! I live in the middle of nowhere and can't get phyllo dough. No speciality items at all. There is no diversity in this part of Maine. My grocery store recently doubled its size so now we have 10 isles! Woohoo...
You are so welcome! haha!! That must be hard but this phyllo is even better than store-bought and if you have a pasta roller you can use that for easier rolling :) Enjoy!!
Καλη χρονια Δημητρουλα μου, υπεροχο το φιλο σου
Very nice recipe chef 👌👏👋. I have run out of feta so I have to make it in a few days. I like your rolling pin 😊🤗 my giagia is the one who have not ise it and she said " i have exactly the same". Thank you for your effort chef 👍🌞😎
Hope you enjoy!!
Hi .that looks sooo deliscious well it is ive tried it out before ...i would like to ask you ..i had a greek friend at high school and she used to bring a patatoe onion bake it was so deliscious ..it brings back my memories... have you got a recipe for that ..it would be wounderful.....🥰🥰
Happy New Year!, Dimitra. Hope you've had a great one.
This looks great! 😁
Happy new year!
@@DimitrasDishes Same to you, Ms D!😁
Love your cooking. I’m about to make my own phyllo dough. Where are the recipes? Thanks
My grandma had a copper/tin pan just like that :D
Great recipe, except for the fact that you didn’t drain the spinach first and that’s why you’ve got a lot of water content. My mum used to cook the spinach with the onions and then drain it completely so it’s dry then carry on cooking and you could put it in your mixer as well that would definitely stop the moisture coming out in your pie.
Yummy delicious 😋
Very nice.can I use this Filo pastry for baking baklava too?
🇨🇦
Delicious as always .Happy New Year Dimitra ❤️
Thank you!! Happy New Year to you as well :)
❤
Love your work! You’re so beautiful! When I first saw your vids I thought you were Hispanic, it’s interesting how similar the Greek and Spanish languages are, I guess they are similar featured too. Curious, are you Greek-Hispanic?
Hi Dimitra, Another delicious and easy recipe. Do you score to allow the water from the spinach to evaporate? Do you have to score? And you didn't grease the pan? You don't need to?
Hi Denise! You score to allow for evaporation of the liquids and so that the whole top doesn’t crumble later on after it is baked :) no need to grease the pan ahead of time as they’re is plenty of olive oil to keep it from sticking. Enjoy!! 😊
Mmmmmmm I wish I had a piece now
Looks absolutely delicious. Would you think adding wheat starch instead of flour while rolli g the dough? That will elevate the flavor.
Many people say that cornstarch makes it easier to roll out plus the layers don’t stick together if you decide to stack them before assembling the pie. I have not tried that yet 😊
@@DimitrasDishes cornstarch makes it easier as well as spreading butter between the layers, stacking them and rolling them out three at a time. I’ve also stopped scoring pie before baking. It’s a never ending quest to get it just right!
Looks yummy 😋😋😋😻can I freeze it baked…🤔
Beautiful! But how to make the dough without stand mixer? Does it matter if we do it with hands?
I have a rectangle pan . So I will still line the pan with filo pastry the same way .
Hi Dimitri, what are two bunches of dill, they are sold as a bunch in the store, does that mean I buy two? Or is it 2 Stalks of dill from the bunch?
HI Dimitra, I really like watching your receipes online. However I usually make phyllo dough by hand but this time I used the machine but I was disappointed although I poured some more water it turnned out hard. I had to do it again by hand but I was wondering if vinegar makes it even harder? I had never used vinegar in my phyllo dough
Yummy 😋
Can we exclude the cheeses? Or There is another version for that? Thx
Yes, you can leave them out :)
Once I made it without cheese or filo. My friend has allergies. I added pine nuts and artichoke. Still cut into diamonds. Turned out surprisingly good!
TY sweet Dimitroula mou! I'm gonna make this with the homemade phyllo Is it o to do kolokythopita or melitzanopita with homemade phyllo? I also would like to know how many days can I store homemade phyllo in the fridge or freezer? Stay safe!
Hi Tanya!! You can keep the dough refrigerated for two days :) it works for all the other Pites too! Enjoy 😊
I would swear you were Dominican! That is crazy.
P.s. can you make me some and send it to me here in Philadelphia???❤
thank you I am going to make it. So yummy
τέλειο!
Cab you use frozen spinach ,
It looks very dry, try spraying the top with mixture of water and oil.
I always get the Great Value Spanakopita. It's decent, but you can tell it's of lower quality. I wish I could muster the ambition to make this.
Kalos sas brikame!!!
Τα υγρά από το σπανάκι δε θα τα βγάλετε;;;τα υλικά τα κόβουμε όχι στο μίξερ…this is not spanakopita…
Hi
You need to cook the spinach, isn't it obvious that the bottom is that much soggy because the spinach released all this water? You need to cook the spinach, have it release all of its water and then add it to the pie and bake...
Λέγεται σπανακοτυρόπιτα γιατί έχει τυρί
Why do I feel like my 8 phillo won't look like that? 😂
I was very unhappy with your filo recipe . I followed the recipe correctly . I did have to add an extra 3 tbs if water to bring dough together . When I took the spanakopita out of the oven the pastry was hard . I covered it with a towel too see if it will soften . It saddens me that a lot of you cooks done tel us tips to ensure the pastry turns out beautiful . It felt like it needed more oil in the filo recipe . Sorry but I won’t be using your recipe again !
Hi, you should have not been adding the extra flour. I made it and it came out superbly.
The magic is ruined. Now I know what the nonsense words at the intros mean... It will never be the same.
This actually was the best video so far, though.
🤣🤣🤣
i didn’t know she was a magician 🤔
Çok konuşuyorsun çok
Wth? 😂 foh bro
Thanks your recipe is working
❤❤❤❤😊😊😊