Looks yummy!

Tammy

Anyone make their own?

I love it too, but it's one of those things thsy's too complicated to try making. I enjoy it at Greek restaurants, just like Glenda. Another thing I never make is fried Italian eggplant. Restaurants do it so well!

Isn't spanakopita like a little slice of heaven? Haven't made it but I have used phyllo dough before. It isn't really too hard--just have to keep it covered so it doesn't dry out. I think I used a damp kitchen towel, but it's been a while. Each layer is very thin and tears easily, but it's also forgiving because after 4 or 5 layers, you'd never know it tore. I'd love to make baklava but don't need the calories.

Ina said to defrost the phyllo overnite in the refrigerator.
Then on each sheet, she used 4, melted butter spread on the sheet then sprinkle with dry bread crumbs.

She just makes everything look so easy and delicious!

She also made Taziki. Which I have made. Yea!

What is it?

I love it. It tastes so good, the only thing I don't like about it is that it always feels really weird in my teeth when I bite down into it. I think it's the phyllo dough.

We have a local restaurant who makes the best!

It's also known as SPINACH PIE!

Ina used sauteed scallions, and garlic in olive oil. 2 pkgs frozen spinach thawed and squished
ahhhh nutmeg and another spice
salt
feta cubes

Think that was it.

She did sprinkle on top of the spanakopita before baking pepper.

I've made the little triangles. Not difficult but time consuming. They can be made ahead and frozen. One time I was having a big cocktail party and was cooking a whole cookie sheet of these. The next day I noticed the plate they were to go on looked surprisingly clean but still didn't put two and two together. It was at least a week later that I opened the oven door and saw the whole sheet of them sitting there. I was devastated when I thought of all the work that went into them!

We don't have a Greek restaurant so had to look it up......one word.....YUM!!!!

I thought ONCE about making croissants, but after seeing Julia Child make them, never crossed my mind again :o)

I used to make Baklava, but it's too much work! Phyllo dough is not fun to work with.

Glenda, what's Taziki? It sounds like that Greek cucumber sauce. If it is, let me just say I could eat it without having anything to put it on. That stuff's addicting!

I misspelled it: Tzatziki

You got that right, patti! Addicting!

I make my own, maybe 3-4 times per year. Honestly, while it is a bit time consuming it is not at all difficult. And it comes out great every time. It is one of my favorite dishes and impressive for dinner parties. If anyone wants a recipe, just ask! (I also make a mean baklava. I like working with phyllo!)

This is pic of baklava I had on Greek Isle cruise. Yummy!

I haven't made it in years. It is time consuming but it's sooo worth it. I'll have to lookup Ina's recipe. Thanks Glenda. I love baklava but it's so rich. We had a great greek restaurant in NH, I would stop just to get a piece of baklava to go. I haven't found a good greek restraunt here yet. Now I want a piece.

We have couple great GREEK restaurants here.

Newest one is dodiyo's!

I get their spanakipota all 4 times I have been there.

Shared a baklava with two friends, and it so reminded me of the one I had on my trip.

My dad was born in Greece but we never had Greek food.

Spanakopita is actually quite easy to make. Phyllo dough is not that hard to work with once you learn the trick - keep it covered with a misted towel (mist the towel with a spray bottle, lightly). Have everything ready to go when you start. Same thing with Baklava.

What Sue said. I don't even bother misting the towel, to be honest. Be bold, phyllo really isn't that hard! And homemeade spanakopita is sooooooooo yummy!
You don't have to butter every layer, you can butter every second layer. And a chef friend actually uses canola spray on hers for quickness. If you tear a sheet, well, you're going to put another one on top anyway, no one will ever know :-)