Nope, think I'll just get it at a restaurant. Spanakopita

glenda_al

16 years ago

Love that stuff, and Ina Garten just made 12. Not that tedious, but I've never worked with phyllo dough

Sort by:Oldest

Comments (22)

tammyms
16 years ago
Looks yummy!

Tammy
glenda_al
Original Author
16 years ago
Anyone make their own?
Related Discussions
Chase's Spanakopita ... & something with lobster?
Q
Comments (7)
Was it this one? It's Alexa's recipe posted by Ann T in the "Too Much Lobster" thread. Home Cookin Chapter: Recipes From Thibeault's Table Phyllo Triangles with Lobster Filling ===================================== Posted by caliloo (My Page) on Mon, Dec 19, 05 at 16:04 Phyllo Triangles with Lobster Filling Martha Stewart Entertaining Makes about 50 1 Steamed Lobster 4 Tbsp unsalted butter 6 scallions finely chopped Â¼ cup white wine or vodka 1 Â½ tbsp all purpose flour Â¼ cup heavy cream pinch of cayenne pepper Kosher salt and fresh ground black pepper 1 lb Phyllo 1 lb unsalted butter, melted Remove meat from lobster and chop. Set aside Melt 2 tbsp butter in a small skillet and sautÃ© the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid. Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles. Prepare the triangles as you would sharonÂs Spanikopita. If you need those directions, I can copy them over. I do not know if these freeze, but I am not going to need all 50 for Xmas Eve, so I am going to give it a shot with the leftovers.
...See More
not working, not working, nope
Q
Comments (15)
Reiteration of ole joyful's rant re: appliances. Seventy years ago, they had one-horse-covered wagons going down the street carrying bread, milk and ice. Chop a chunk of ice off of the big block, haul it with tongs to install into top compartment of a wooden box looking much like a modern fridge, dumping the water from a pan in the bottom every three or four days. We folks on the farm kept perishables in dishes in a tub of cold water in the basement. Sixty years ago, they started building fridges. Of the fridges built fifty years ago ... many lasted for forty years. The fridges that they build now last for about ten years. I've told this story many times in recent years, and about here, many join in the story, with about a third of the responders saying the same three words, "IF ... YOU'RE ... LUCKY!!)! The engineers can put a man on the moon, but they've forgotten how to build a fridge that'll last for while? Not quite - they call it, "planned obsolescence" ... ... gotta have the stuff wear out, well, ... "die" ... early, so folks'll buy more stuff, to keep the economy going around, to keep workers working. (Read that, "manufacturers making profits"). Electronic .products have an even poorer track record of early die-ability. Lets shame them into making quality products, once more. ole joyful
...See More
I guess I just think differently
Q
Comments (72)
The paranoia about the alleged "bigotry" toward the Catholic church would be best for its own thread and it's a discussion worth having if certain parties can keep from getting out of hand. I CERTAINLY have a few comments to make on that (and some things that really need to be said) but it's so far off topic here, I'll respectfully refrain. This is a conversation I don't mind having on this thread or another. I can certainly be respectful of other viewpoints. I do think our country has a long and not-so-long-ago history of anti-Catholic sentiment. Look at JFK. It was monumental that he was elected to the highest office in the land as a Catholic and that occurred during the lifetime of many on this board. JFK's religion was considered a huge obstacle and he continually had to remind people, "I am not the Catholic candidate for president. I am the Democratic party's candidate for president who also happens to be a Catholic. I do not speak for my Church on public matters--and the Church does not speak for me." Having said that, Mitt Romney was under the same type of scrutiny as a member of the Church of Jesus Christ of Latter Day Saints. I think there is anti-Mormon sentiment, anti-Semitism, and anti-Muslim sentiment (running very high recently). There is racism, anti-LGBTQ laws are being passed, and women earn 79 cents for every dollar earned by a man. I don't think Catholics have a monopoly on the experience of intolerance. I think there is plenty of intolerance to go around. However, I do think that it does exist and may be the last acceptable prejudice often cloaked under the guise of being anti-cleric.
...See More
Nope, once was enough
Q
Comments (16)
Thanks all for the comments. Blfenton you said a mouthful about the angst I went through. But in that case, it was a labor of love. Kool, up until our 40th, the same group always did them. The leader of that group told me when I was organizing the 50th the reason she wasn't going to do it. Seem 3 people begged her to make reservations for them and they'd pay her that night. She did and wound up getting stiffed for the dinners. Can't say as I blame her. In one aspect our fiftieth was easier in that it was made very clear from the get go, no money, no admittance. Surprisingly enough we did actually have two who showed up and tried to get in and were all bent out of shape when I said nope. One idea that was suggested to me by the friend who called is throw out the fact that we don't need to do anything fancy. We could check out the larger restaurants in the area and make it more informal. Only charge would be for the dinner. Sticking point would be to get someone back in MI to take on that responsibility. I have all the information that's needed to contact classmates and I've made it clear that I'd be willing to help out in that aspect. But finding a place is hard from long distance. It just seems a shame (like has been mentioned here) by Katlan everyone loves the party, but aren't willing to do the work.
...See More
jannie
16 years ago
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!
patti43
16 years ago
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.
glenda_al
Original Author
16 years ago
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!
minnie_tx
16 years ago
What is it?
jennmonkey
16 years ago
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.
carol_in_california
16 years ago
We have a local restaurant who makes the best!
glenda_al
Original Author
16 years ago
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.
Georgysmom
16 years ago
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!
lynn_d
16 years ago
We don't have a Greek restaurant so had to look it up......one word.....YUM!!!!
glenda_al
Original Author
16 years ago
I thought ONCE about making croissants, but after seeing Julia Child make them, never crossed my mind again :o)
wanda_va
16 years ago
I used to make Baklava, but it's too much work! Phyllo dough is not fun to work with.
patti43
16 years ago
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!
glenda_al
Original Author
16 years ago
I misspelled it: Tzatziki

You got that right, patti! Addicting!
Rudebekia
16 years ago
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!)
glenda_al
Original Author
16 years ago
This is pic of baklava I had on Greek Isle cruise. Yummy!
msmarion
16 years ago
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.
glenda_al
Original Author
16 years ago
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.
minnie_tx
16 years ago
My dad was born in Greece but we never had Greek food.
sue36
16 years ago
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.
colleenoz
16 years ago
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 :-)

Nope, think I'll just get it at a restaurant. Spanakopita

Comments (22)

tammyms

glenda_al
Original Author

Related Discussions

jannie

patti43

glenda_al
Original Author

minnie_tx

jennmonkey

carol_in_california

glenda_al
Original Author

Georgysmom

lynn_d

glenda_al
Original Author

wanda_va

patti43

glenda_al
Original Author

Rudebekia

glenda_al
Original Author

msmarion

glenda_al
Original Author

minnie_tx

sue36

colleenoz

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Nope, think I'll just get it at a restaurant. Spanakopita

Comments (22)

glenda_alOriginal Author

Related Discussions

glenda_alOriginal Author

glenda_alOriginal Author

glenda_alOriginal Author

glenda_alOriginal Author

glenda_alOriginal Author

glenda_alOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

glenda_al
Original Author

glenda_al
Original Author

glenda_al
Original Author

glenda_al
Original Author

glenda_al
Original Author

glenda_al
Original Author

glenda_al
Original Author