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Hello Anna! Thank you for the question and I apologize for not giving that info. A batch will make about 5-6 dozen, depending on size of the koulourakia.... you could probably even get 8 dozen, but mom normally made pretty substantial ones. I hope that helps? Take care!!

Hi there.... and thank you for the comment/questions. If you allow the bechamel to cool, it will start to set up which will not allow it to spread easily and may also break the 'set' so to speak so it would be runny when you tried to cut the finished dish. As to red wine... there are no recipes in my mom's repertoire that uses wine...red or white, except one dish, and that one is not of Greek origins. I have never had wine in anything Greek that I have had... either in the home of a Greek cook or in a Greek restaurant. Not part of my experience. Thanks again...

@@MomsGreekKitchen Thank you for your response. About the wine, other chefs who make Pastitsio on TH-cam are adding wine to the sauce. I have seen some do like before adding the tomatoes. So the Wine may let the alcohol steam off, and others add it to the tomato sauce during the cooking,

@@56chrsbri Oh? Now I understand what you are talking about... the 'modernization' of Greek cooking... let me just say that this is NOT traditional... Greeks DRINK their wine, they do not cook with it... hahaha. I've seen those YT creators too... but they are not traditional. My mom's recipes are traditional (at least to her region of Greece). She left Greece when she was 22 and being in the diaspora, she kept the recipes as she learned them from her mother etc... she died at the age of 85 5 years ago, so they are pretty much as traditional as possible. The other thing to keep in mind is that for most places in Greece, they are a poor country, so wine would have been too precious to use in cooking.

Thank you for the very kind words!! <3

Yiassou Dorothy!! :) Thank you for the comment. I am sorry that I did not have that info in the video...these were early videos and not quite up to par...(grin) I should redo them one of these days. It depends a lot on your oven and how much liquid is in the potatoes but about 90 minutes seems to do the trick at 375F. Basically I bake them until they are golden on top and will squish when pinched quickly so you don't burn yourself. Kali orexi!! :)

Γεια σου Αναστασία. Ευχαριστώ πολύ για τα καλά λόγια. Εκτιμώ τα λόγια ενθάρρυνσης. Σας ευχαριστώ και πάλι.😘

Well, the channel is in honour of her memory, I couldn't very well not have her represented... :). Thank you again... and yes, the souvlaki is very tasty!! 🥰

Hi Taianna... thank you for the comment. I do hope you try it and let me know what you think. It is my dad's and my hubby's favourite. <3

Not very traditional, but it is very tasty!! Enjoy!!

Hi Susan. Thank you for the comment. I guess you can cut the sugar but keep the water amount the same or replace some of the sugar with a sugar substitute but I cannot guarantee the end result. This IS a dessert, however. Not something you eat every day so a slice of it won't hurt, unless you are diabetic or something. Would love to hear any feedback if you do try it with less sugar. Good luck!! <3

Hi there.... thanks for the comment. Did you not watch the video? The ingredients are listed at timestamp 1:52 This is how I presented the videos when I was first learning and I haven't had a chance to re-edit this with a comment box entry. Thanks again.

@@MomsGreekKitchen Excuse me, sorry.

@@thegatesofdawn...1386 I hope you enjoy the recipe!! :)

@@MomsGreekKitchen Thank you!

Hi Helen! Thank you for the comment. I agree, not the prettiest of dishes but sure is tasty. That was smart, baking them off in a bigger dish. I am glad you enjoyed the recipe!! <3

It helps to extend the cheese without becoming too salty, as well as lighten the whole thing.. not just a clump of spinach. It also increases the protein, making this a bit more of a balanced snack :)

@@MomsGreekKitchen thank you.

Hi Zehravigna!! Thank you for the comment. Yes, put them straight into the preheated oven from the freezer. Space them about an inch apart, seam side down, as they puff up a very little bit and bake until nicely golden brown. I hope that helps? Kali orexi!!

@@MomsGreekKitchen thank you.

Hi Elaine! Thank you very much for the kind words. Yes, as far as I know, an authentic avgolemono does not include veggies when making the broth. I have gone to Greek restaurants that use veggies in it and it just doesn't taste right. And worse yet, I have been to Greek restaurants that use dry chicken soup base for this soup and it is an abomination... hahaha... I hope you let me know what you think of it when you make it!! Kali orexi!! (bon appetit) <3

@@MomsGreekKitchen I've made it to the letter as you showed. It's delicious, I need to make larger quantities next time though. It's gone down a treat here.

@@elainegreen430 I am SO very glad you and your family enjoyed it. Now, you get to try it with other meats and different add-ins. My fav is turkey and a short-grained rice and then left overnight.. it almost becomes porrige-ey... and then a nice hit of lemon and oh my... hahaha... but love it with chicken or beef as well. Mom never made it with pork, so not sure what that would be like.. but she did make it with lamb which is gross, to mee, since I don;t like lamb. Orzo, hilopites (flat squares of pasta), rice, both long and short grain are the standards. I guess one could try it with other pastas but those are the most common in Greece. Thank you again for the kind words!! Kali orexi!! <3

And, what, pray tell, is a real 'pastion'?? Did you mean pastitsio? How is it NOT real?

So, still no answer? You come by my channel and say that this is not a real 'pastion'.. and when asked why it isn't.. no response. Figures... Considering this is the way my mom made it all of her life, not sure what the issue is. The only thing I changed was that I add some of the meat sauce and bechamel into the pasta as I find it a bit boring if plain pasta, but otherwise, it is authentic. If you feel it is not please let me know what a 'real pastion' is...

Hi Cindy!! I am glad you are excited to make this... as to the couscous... I have never tried it, but since couscous is just a tiny pasta, it should work.. but I can't guarantee it. The Israeli style, which is bigger grains, might be a better choice but would love to hear how it comes out, if you try it. Kali orexi! (bon appetit) :)

Hi Robert!! Thanks for the comment... and I am glad you are going to try them out... This was one of my first videos and I did not include the recipe per se… the ingredients are listed at the beginning of the video - on-screen’ but I am including in the written form below… hope this helps!? Thanks again for the lovely comment!! I don’t have precise amounts of the ingredients, as this is more of a sprinkle enough on kind of thing. But I will try and guesstimate how much I use. 6-8 lg russet potatoes ½-1 tsp Seasoning salt ½ tsp Garlic powder Black pepper, to taste Oregano leaves, a good sprinkle… not too much as it will stain the potatoes 1 Tbsp Chicken soup stock base powder Olive oil - until about ¼-1/2” of oil in the pan Water - enough to come up to just under the top of the potatoes Lemon juice - to taste - I would do about 1 Tbsp to start and adjust up or down the next time you make them. Each person likes more or less lemon in their potatoes. I like it mild, personally. Good luck!! I’d love to hear back when you make them…

​@@MomsGreekKitchen thanks so much for the prompt reply. I'm very impressed that you replied so quickly and will give you an update. Thanks again.

Hi again.... I am not sure about the measurements you have given... I tend to use volumetric measurements for Greek cooking as that is how my mom measured. I tend to use equal butter and flour by volume... and about 5x the volume in milk, for the bechamel.... quick google measurements for weight are 227gm butter to 120gm flour and 1200gm milk... this should get you pretty close. Remember that there is also cheese and eggs in this preparation which will also thicken the bechamel. Good luck!!!

Hi Neil... thanks for the comment/question. Bechamel can be made light, medium, or heavy, depending on what you would like for a final result. A light bechamel would be for a light coating on vegetables or with cheese added to make a Mornay sauce. A medium might be used as a binder in a filling or some such. A heavy, which is closer to what I have is for making something like croquettes or as a stuffing or in this case, a layer that will not run when cut and hot. The bechamel (actually a Mornay since it includes cheese) is similar to the potato layer in a Shepherd's Pie...although, in pastitsio, it is an extra starch whereas in moussaka it is the main starch. I hope that answers your question. You are more than welcome to make it with a thinner bechamel, but the end product will be sloppy on the plate, ie: not be able to cut into a nice serving etc.

Hi Mary! Thank you for the comment. :)

Thank you for the feedback. My hubby tells me this all the time... 🤣😂😅🥰 Alas, it is who I am. I suggest you watch at 1.5 speed.... hahahaha... Thanks again...

@@MomsGreekKitchen Great idea to speed it up! Like I said, loved the recipe and will make it next week for my 60th birthday party, including a trip to Kos to pick up the tarama. How do you make the tarama that is white instead of pink, and is there one that uses potatoes instead of bread?

@@southerncrossbluecruising274 Hi again.... glad you liked the tip... hahaha... Mom never made the potato version... but I assume you use boiled cold potatoes instead of the wet bread in a similar way. I do not know what you mean by white vs pink. The tarama itself is usually a bright deep pink... so unless you are adding a LOT of the filler, ie: bread or potato, not sure you can get rid of the colour. Happy early birthday... and congrats on 60... been there, done that... hahahaha

Hi Dallas! I am so glad you enjoyed them!! Thanks for the comment!! <3

Guten tag Rainer! Wie gehts?? (sorry, that is about the extent of what I remember from my German in high-school many many many years ago!!) I am very happy you found the recipe and thank you VERY much for the sub. My mom always called it sperna and only learned the name kolyva when I was researching it for the meaning and significance of this preparation in religious practice. I hope you try it. Let me know what you think and how it matches the one you had in the past. Danke und auf wiederhören?? ( do we say that if we aren't face to face, I know we do it over the phone)

Thank you for the comment, but if I am not mistaken, I SAY that it is a Turkish recipe and even detail the legend of where it gets its name. Did you not watch the video? We adopted/perfected many recipes of our Turkish oppressors... 400 years... you would think us 'borrowing' their cuisine is at least a small part in exchange for being oppressed, no?

Hi Derekh.... actually, I have done... and I am mostly Greek by ethnicity... hahahaha... and I just met another Greek who didn't like lamb and she doesn't like feta.... so there are some of us who don't fit the stereotype, I guess... hahaha. Thx for the comment!

@@MomsGreekKitchen Yassou! I’m just messing with you. I enjoy your channel and get some nice tips for Greek meals.

@@derekh.7582 and that's how I took it... no worries... (grin). Thanks again for the laugh and I am glad my little videos can you out. Hope you liked the results!? Kali orexi!! (good appetite)

Hi Gail!! I am glad you found my little video helpful and so thankful for the kind comment. My condolences on your mom's passing, 'May her memory remain eternal'. My mom passed in 2019...and I don't think we ever stop missing them. Thank you again for the kind words... <3

Hi Sophia!! I am so glad you liked the recipe!! Thank you for your comment!! <3

Yiassou Vicky! Thank you very much for the kind words. I am glad my little video could help, that is very nice to hear. May your parents' memory be eternal, as well. Thanks again.... <3

Hi Craig!! Tht's awesome!! I hope you both enjoy it and that the visit goes very well!! Hope you and Jeremy are well, as well.

@@MomsGreekKitchen It turned out amazingly! An hour was a tad too long in our oven, so it got super dark on top. That's okay, next time I will check at 40 minutes

@@dympulls I am glad it came out well...albeit a little sunburned... hahahaha... it happens to the best of us. Hope your visit went very well!!? <3

@@MomsGreekKitchen We drove to Banff and Lake Louise yesterday, it was beautiful :)

Hi Diane!! Thank you for such a heartwarming comment. I am very glad I could bring a memory of your pappou to mind!! Is my mom's recipe close to your pappou's recipe? I love seeing the variations to these recipes. You are very welcome and thank you again!! <3

@@MomsGreekKitchen Thank you for your response. My father and family came from Greece to New York and started a Greek and Italian food market. As a child I would love going there and getting bites of feta and my father would lift the lids off the barrels of different olives for me to grab a few bites. Then Papou would slice some of my favorite cheeses and some mortadella for a snack. The store always smelled heavenly. A funny story is a man tried to get my grandfather to sell jarred spaghetti sauce in the store and my family laughed that no one would ever spend money on such a product. That man was affiliated with what is now known as Ragu sauce. My family recipe is just a bit different. We use a light beef broth with a teaspoon or two of tomato paste added. We cook the broth for 20-30 mins at simmer to develop a rich flavor. Also rolled the barrels smaller. The Avgolemono sauce is made by simply beating together the whole eggs, about twice as many as you used, till a pale yellow froth. Then slowly stream in the fresh lemon juice. Temper the eggs with the broth and add the eggs mixture to the broth. I bring it to simmer, then remove from heat, gently stir, cover and leave about 5 minutes. It results in a rich and hearty soup. Top with fresh dill and fresh ground pepper. It is a meal in itself. Thank you so much for allowing me to share. Oh and YiaYia said that I should always use converted rice in all Greek cooking because it is more forgiving and tastes better. 👵🏻

@@dianer.9203 That sounds like a wonderful way to grow up... surrounded by love and good food. The tomato paste is an interesting addition... never heard of a red avgolemono before... learn something new every day. So you start with a beef broth vs having the uvarelakia MAKE the beef broth. Hmmm... my mom came from a poor village, so the expense/availability of having extra meat to make the broth doesn't mesh with the upbringing she had, which is why the avgolemono (all versions she made...beef, lamb, chicken etc) have the meat itself flavour the broth and be added to the soup in later stages (after cooking off the rice or pasta etc) and making the lemon/egg mixture. Your family may have been more wealthy Lgrin). Thx again for the info... I will do some research and see if I can find other versions with tomato paste.... Take care!!

@@MomsGreekKitchen It’s not red or pink. Just a teaspoon in a large pot to add a hint of savory. The beef broth is quite weak.

@@dianer.9203 thank you for clarifying!☺

Hi Queen!! It is a light pink when it is done mom's way. It may not look it in the video. If you have had it and it is VERY pink, I am assuming they have added food colouring. The tarama, the fish eggs, are a deep pink, but you are adding quite a bit of other ingredients, like the bread which will lighten the colour, then of course, you are adding lemon juice which will also have a bit of a lightening effect. If you want, you can add a drop of red or pink food colouring but it is not traditional. Hope you enjoy the recipe!! :)

Hi Ashley! Yo are very welcome and I hope you like it!! <3

Thanks for the comment. You are correct on the Mornay nomenclature, but for most people, they will still call it a bechamel and there is no reason to complicate things. As to tempering, you are also correct, you can even do it 'on heat' if you whisk quickly enough, which is the way I normally do it, but not everyone is experienced or confident enough to do so. This is a fool-proof method and will give the best results for the most people. If I did NOT tell them to do so, and they end up with scrambled eggs in their bechamel come Mornay sauce, I would get a LOT of people complaining/unhappy and that is NOT my intention. You are obviously an experienced cook, but not everyone who watches my videos is. I try and give as much info as necessary so everyone can succeed in reproducing a good result. Thanks again for the kind words!!

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!! :)

Hi Tom... Thanks for the feedback, but I assure you the onions were perfectly caramelized, as they should be in Greek cooking, we don't do pale onions, as a lot of the flavour comes from this browning step, just as it does in Indian cuisine. Maybe you aren't experienced in world cuisines. Secondly, those are not regular non-stick pans, they are Rock cookware which are metal utensil safe, which is why I bought them so I would not have to baby them as much as you need to care with old-fashioned non-stick. But since you don't care for the sound, I suggest you leave my channel and don't let the door hit ya on the ass. Have a lovely day!!

Save the sarcasm. You should do some research on YT about the hybrid cookware. Many of these brands have been criticized by knowledgeable channel owners for bold claims about longevity and imperviousness to metal utensils. I bet you believe that they are dishwasher safe and safe for the environment? There are also channels which have videos on caramelizing onions and their proper appearance. Brown is good . Black is bad. Dude , you haven’t made a video in two years so I wouldn’t chase subscribers away( which I am).

@@tompagano9015 No, I don't think I will. Sarcasm is the appropriate reply to a comment like yours. I still have that same set of cook wear and it still looks like the day I bought it, minus a ding or two from dropping them but the insides are just fine, thank you very much. Secondly, as someone who went to French Culinary school, has worked in restaurants for decades before I changed careers, etc., I think I know how to caramelize onions. The video in question was one of my first, before I got decent lights etc., and it may look dark in the video but they were not burned. As to lack of videos... could it be I have a life outside of YT? Could I have issues in my life that take precedent? Could I have come to the end of my mom's repertoire? Could I have lost the drive to produce content? I am not obligated to make more videos, am I? I've offered what I have offered, free of charge to any and all who would like to try authentic Greek cuisine as interpreted by my mom, who was known as an excellent cook. I do this in honour and memory of my mom. I don't owe you anything, 'dude'. Thanks for the subscription, but it won't bother me if you unsubbed. No skin off my nose.

Hi Yolanda!! Thank you very much for the comment. I hope you do make it... this is a very easy and tasty dessert. That is sweet of you but I have quite a few of those molds, but only 1 that I put a hole in to make it easier to unmold. I just need to put a hole in one of the new ones... but thanks for the offer!! :)

Hi Janette... Glad you liked the video!! Enjoy!!

You are very welcome! I hope you like it!! :)

Hi AngieF... thank you for the comment... yes, that is a great tip if you need to mix or beat things in a bowl and you can't hold the bowl like when drizzling oil into a mayonnaise or something. I am glad you enjoyed the video!! <3

Hi there.... why would my rice be broken? I didn't cook it to mush... I cooked it to a little more than al dente and then it finished cooking in the pot with the other ingredients. I also used converted rice which is a little more robust and better to use in a preparation like this. (I think.. it was made a long time ago but it looks like it is converted rice from the video...I did not watch it all again). I hope that answered the question. 😁

Hi there!! Thank you for the comment and you are very welcome!! Enjoy!!😀

You are very welcome!! Yes, it is quite easy and straightforward and my favourite thing about it is the recipe shortcut... 1,2,3,4 bit, dash... hahahaha... The secret is to make sure the cream of wheat/semolina is nicely toasted before adding the syrup and cooking until nice and thick so it sets up firmly. Good luck and thanks for the comment!! <3

Hi Masou! Sorry... I cook them at 375F/160C for about an hour or until they are soft when pinched/squeeze one of them at the top and see if it is soft. You may need to add a little extra water if they are going dry so it doesn't burn. Good luck!!