Why do people in the comment section of recipes always argue how it should be done. This is one version. Cooking is art and everyone can be creative in their own way. No one is forced to try a recipe but who knows?! You may like it even better ;)
i agree Donna, it's always the negative ppl. personally, if i see a recipe that looks interesting i try it as written first and then make any adjustments as i see fit
My mom used to make this all the time but the only different is she'd use SO much more olive oil lol. Pro tip: My mom would always give us the spinach water to drink as a "warm stock" lol. She'd tell us it had all the nutrients of the spinach and we could not let it go to waste.
I can’t wait to make this tomorrow thank you so much all recipes I can always count on you guys to give me very simple and easy to follow steps and great recipes!
Allrecipes, Thank you! I made this for tonight's dinner and it turned out WOW! I didn't add parsley,green onion, garlic & feta cheese (not available at home) and it was an absolute success with Ricotta alone..will definitely try it again.
I wont comment on the filling as it is kind of up to the person who mskes it but I have one tip for the philo dough. on the top layers the second philo you lay down fold it half and lay it foldd in the center of the pie. then the rest do as shown. this will prevent the philo being too thin in the centre and thicker around the edges as you can see here. this way the centre will not be soggy like it is here when she cuts into it (6:20). always remember if you can see through the philo to the filling in any part of a pie (6:07) you have to fill it in!! the philo should have the same color all around.
I suggest to place the fyllo one horizontaly-one verticaly. (or 2-2). And you put the top fyllos before you fold the bottom ones. This way it seals better. Also because depending the manufacturer some feta cheeses have excess moisture I suggest using your hand to crumble it so some of the extra water will go out.
Thank you for your question, v valerie. Eggs are important in this recipe because they hold the filling together. We recommend that you use an egg substitute instead of leaving them out of the recipe.
Puff pastry would be a great alternative to layering the phyllo dough sheets in this recipe. Be sure to check for baking temperature on the box of puff pastry. Let us know how the substitution works for you.
Dill is more traditional than parsley, but you can put whatever herb mix you want. I know some people put a bit of chopped mint. I use 10 sheets on each side because it isolates more of the dough from the wet mixture making it more flaky.
Hello. Thank you for your question. You are right, you'll find the phyllo dough in the frozen section of your grocery store - it's right next to the puff pastry and frozen pie crusts. Good luck!
How did the spanakopita come out for you, David? Phyllo can dry out very quickly, so it's a good idea to have it covered with a damp towel, paper towel, or plastic wrap. Try this the next time you use phyllo.
My only issue with this recipe appears to be the amount of phyllo dough seems a bit skimpy. Perhaps you can use 8 sheets on the top and 8 on the bottom?
Hi there, this recipe is using just 4 sheets for the top and 4 sheets for the bottom. You could certainly increase that amount to your preference! Enjoy :)
are you related to greek?i see that many recipies you make are greek and i am very happy for this well done.although my mother makes the best spanakopita that was a really good effort
there's a better way by ''Dimitri's dishes'' channel, you'll love it even more the authentic way..Greek's are the best cook's, which I'm not unfortunately..but she's great and cute..
You would use the same amount called for in the original recipe, Saba Nousheen: 1 cup. It's going to be dry without the ricotta, though. Would you consider using cottage cheese as a replacement for the ricotta? It can be whipped to become smooth and then blended with the eggs and feta cheese for the filling.
we don't actually add ricotta cheese in spanakopita in Greece, but i think it's a good idea to do so as Feta cheese can be a little salty. Tip: if you don't have filo pasty you can mix the spinach filling in flour batter and bake, the mixture should come up to about an inch in the pan. Soon as the sides have pulled from the pan it's done.
Hey, Menno van Dam - You can change the measurements of any recipe to metric with a few clicks. It's easy! Everything will be recalculated for you. Here's how in 4 steps: 1) Click on the original recipe link to open its page. (You'll find the link at the top of the page under the "Published on" date, or open the box that says"Show More" to find it there. To save you a step, here's the link for this recipe: allrecipes.com/recipe/18417/spanakopita-greek-spinach-pie/ 2) Next, to the right of “Ingredients,” find the Servings number (It's a little gray circle icon divided into sections. Click on this. 3) When the new window opens, you'll see two boxes, one for the number of servings, and one for Adjust. (You'd use these if you were changing the number of servings.) Right below look for an orange circle with US underneath, and a white circle with Metric below. That’s the one you want. 4) Click on "Metric" (it turns orange), and then hit "Adjust," and all the ingredient amounts will immediately change to grams and milliliters. You’re ready to start cooking!
Instead of parsley, I would definately use dill. Parsley is not the right herb for this recipe. But I like all the other novelties you bring to the recipe (like the definately non-Greek ricotta cheese)
The answer to your question, rzhh, is ricotta cheese. Here's a link to the recipe so you may review all the ingredients: allrecipes.com/recipe/spanakopita-greek-spinach-pie/detail.aspx
Allrecipes Since when we use ricotta cheese in Greece for our spanakopitta? How did you come up with this? This is not the traditional recipe! I would appreciate if you were putting that in your description. It is misleading.
Pretty disappointed in this, but it can be saved. Forget the Ricotta and use dill instead of parsley. Could use a small dash of salt too, depending on the salt content in the cheese.As others have indicated, butter instead of oil between sheets would probably help also. Of course if it's salted butter, you could skip the dash of salt. Most definitely suffers from the absence of dill
Always, feel free to add salt to any recipe, Napashah Lahal. Seasoning is always up to the cook. And let us know what you think of the recipe if you try it.
look at ''Dimitra's dishes'' channel her's is great,.not pre-cooked spinach which all the goodness is gone, and nutrients, hers is awesome.This is the white way here in All-recipes..not even crispy looking,.
No salt required, Natalia Roig. But you may add some if you wish. The cheeses are fairly salty. Here's a link so you can review all the ingredients: allrecipes.com/recipe/spanakopita-greek-spinach-pie/detail.aspx
Rebeccah Lynn Otter Actually a (very) salty Feta is a sign of cheap quality. Salt absorbs water and thus increases the weight without cost. A good quality Feta is firm (yet not dry),a bit salty.
The oven temperature is shown (and spoken) at :27 at the beginning of the video, Deanne cam. It's 350 degrees Fahrenheit or 175 degrees Celsius. Here's a link to the original recipe if you wish to review any other recipe details: allrecipes.com/recipe/spanakopita-greek-spinach-pie/detail.aspx Enjoy your spanakopita!
Evan490BC She is Most Defiantly from Greece. Her Mom also adds feta -- I guess the cream cheese adds another layer of favorite -- either way it's really yummy.
Please, never use frozen or canned spinach. You could add a touch of cilantro. By the way, it does not take long to learn to pronounce σπανακόπιτα spanakopita properly.
Why do people in the comment section of recipes always argue how it should be done. This is one version. Cooking is art and everyone can be creative in their own way. No one is forced to try a recipe but who knows?! You may like it even better ;)
Donna Fassano everyone copy paste this into other food video comment sections so the spinach Nazi's don't take my soul.
i agree Donna, it's always the negative ppl. personally, if i see a recipe that looks interesting i try it as written first and then make any adjustments as i see fit
I used the filling recipe and put it in pie crust. They'll get over it. Great with Omelets.
Those are people who like to find a problem in everything. Poor souls. I think this recipe looks just fine. And I look forward to following along.
I agree!
This is my favourite TH-cam recipe. No nonsense ,straight forward ,no mucking around. Love ❤️ it. Thankyou. Perth Western Australia xo
My mom used to make this all the time but the only different is she'd use SO much more olive oil lol. Pro tip: My mom would always give us the spinach water to drink as a "warm stock" lol. She'd tell us it had all the nutrients of the spinach and we could not let it go to waste.
It’s just a very good recipe.Absolutely delicious 😋
I can’t wait to make this tomorrow thank you so much all recipes I can always count on you guys to give me very simple and easy to follow steps and great recipes!
A delicious meal - everyone loves it at our house! A real treat!
Allrecipes, Thank you! I made this for tonight's dinner and it turned out WOW! I didn't add parsley,green onion, garlic & feta cheese (not available at home) and it was an absolute success with Ricotta alone..will definitely try it again.
I wont comment on the filling as it is kind of up to the person who mskes it but I have one tip for the philo dough. on the top layers the second philo you lay down fold it half and lay it foldd in the center of the pie. then the rest do as shown. this will prevent the philo being too thin in the centre and thicker around the edges as you can see here. this way the centre will not be soggy like it is here when she cuts into it (6:20). always remember if you can see through the philo to the filling in any part of a pie (6:07) you have to fill it in!! the philo should have the same color all around.
excuse my mistake. 'the second layer of philo, fold it in half and lay it folded on the centre of the pie'
Great tip, maria m! Thank you for sharing!
ty
This recipe looks delicious exactly the way it is!
Very Interesting... I like the idea of adding garlic, parsley & extra onion! 💙
I never used ricotta in mine but it looks really good! Will have to try it.
I have never heard any Greek using it either.
I love this video.
that's awesome, leek and feta are so good together, try adding abit of nutmeg, feta loves nutmeg!
Making this tonight ❤ I love it 🥰
Good recipe!! Serve with Greek Lemon Chicken and soup with Galaktoboureko for desert...It's a fine meal.....
I suggest to place the fyllo one horizontaly-one verticaly. (or 2-2). And you put the top fyllos before you fold the bottom ones. This way it seals better. Also because depending the manufacturer some feta cheeses have excess moisture I suggest using your hand to crumble it so some of the extra water will go out.
George Kakaratsios 9
Thanks for your questions! You can definitely serve this cold. It is packable and picnic friendly! Enjoy :)
Thank you for your question, v valerie. Eggs are important in this recipe because they hold the filling together. We recommend that you use an egg substitute instead of leaving them out of the recipe.
Hi there! Nice spanakopita. However, the traditional Greek recipe does not contain garlic or parsley...
Evan490BC
nnnn
Drē Sosua
This is the way you do it 👍🏼
Really delicious, spas
Serkeftin 💚❤💛✌🔥
Puff pastry would be a great alternative to layering the phyllo dough sheets in this recipe. Be sure to check for baking temperature on the box of puff pastry. Let us know how the substitution works for you.
Puff pastry is perfect and frankly so much easier when you are pressed for time. I like them equally.
Thanks for your question. This recipe is using parsley, but dill would be delicious as well!
Dill is more traditional than parsley, but you can put whatever herb mix you want. I know some people put a bit of chopped mint.
I use 10 sheets on each side because it isolates more of the dough from the wet mixture making it more flaky.
Indeed! Dill is the traditional ingredient for the Greek spanakopita.
John Francisco We add some chopped green olives for a good little kick in flavor.
Leanne G That sounds good. I will try that.
My first wife was Greek. She used some mint to knock the spinach flavor down a bit. Never get into a property settlement with a Greek. heh heh
Athénba ettünk, nagyon finom!!
Wow!!! This is the way you should bake it!!! 👏🏽👏🏽👏🏽
Hello. Thank you for your question. You are right, you'll find the phyllo dough in the frozen section of your grocery store - it's right next to the puff pastry and frozen pie crusts. Good luck!
Yummm. Very nice version 👏👍😋
I will try this soon thank you please can you give recipe in the comments please reply.
Hi there do you really have to use the eggs can I either skip or substitute them?
Pre cut your pieces before placing it in the oven. Just an FYI so your dough won't crack as you cut, once baked.
How did the spanakopita come out for you, David? Phyllo can dry out very quickly, so it's a good idea to have it covered with a damp towel, paper towel, or plastic wrap. Try this the next time you use phyllo.
Delicious 😋 thanks 😊
this dish look pretty good, jummy. Which section in the market to buy these fyllo?
Hi, Fastand Ferious - You'll find phyllo dough in the frozen dough or dessert section of your supermarket.
Allrecipes we
You score it before baking to prevent the top from crumbling.
OMG! Thank you so much for this amazing recipe. I'll definitely make it. Tried it before but never knew the name of it ^^
Glad you like the recipe, Hind Marokina! Have fun making it.
Awesome recipe
Delicious!
Excellent
Just wanted to ask u, if I bake it in 9" glass/non stick/ceramic baking pan will there be any temp. or timing variation. Plz clear me with this.Thanks
I don't have ricotta. But I do have greek natural yoghurt... Shall I experiment with it?
Give this a try! It's possible that the yogurt will curdle slightly when baked - please let us know how this turns out for you.
You can add also dill parsley leaks no garlic in spanakopita. You don't have tosauté it . You blend everything together and add in the pan..
Where is phyllo dough found? Frozen food section?
My only issue with this recipe appears to be the amount of phyllo dough seems a bit skimpy. Perhaps you can use 8 sheets on the top and 8 on the bottom?
Hi there, this recipe is using just 4 sheets for the top and 4 sheets for the bottom. You could certainly increase that amount to your preference! Enjoy :)
amasing....
are you related to greek?i see that many recipies you make are greek and i am very happy for this well done.although my mother makes the best spanakopita that was a really good effort
its Amazing
omfg had that a few days ago, it was amazing!!!!!!!
God I love this Greek dish
there's a better way by ''Dimitri's dishes'' channel, you'll love it even more the authentic way..Greek's are the best cook's, which I'm not unfortunately..but she's great and cute..
Can you eat the stems on spinach ?
The perfect state of spanakopita to eat is when it's room temperature or in fridge. I dont like it hot so much.
i have tried this it was awesome
but what if we only want to use feta cheese how much do we need for this same recipe
You would use the same amount called for in the original recipe, Saba Nousheen: 1 cup. It's going to be dry without the ricotta, though. Would you consider using cottage cheese as a replacement for the ricotta? It can be whipped to become smooth and then blended with the eggs and feta cheese for the filling.
What ricotta? Spanakopitta contains f-e-t-a!
Yum yum!
what is the name of that thin sheets, did you say filodo or did i hear it wrongly thank you.
Look in the down below box it had the recipe it will say the name
Sometimes I'll just make the filling and have it as a small meal or side dish.
Got your channel by chance but must say you are superb
Glad you found us, PREET SHYARA. We appreciate the compliment!
we don't actually add ricotta cheese in spanakopita in Greece, but i think it's a good idea to do so as Feta cheese can be a little salty.
Tip: if you don't have filo pasty you can mix the spinach filling in flour batter and bake, the mixture should come up to about an inch in the pan. Soon as the sides have pulled from the pan it's done.
I wish the measuring was done in Universal units and not only American ones.
Hey, Menno van Dam - You can change the measurements of any recipe to metric with a few clicks. It's easy! Everything will be recalculated for you. Here's how in 4 steps:
1) Click on the original recipe link to open its page. (You'll find the link at the top of the page under the "Published on" date, or open the box that says"Show More" to find it there. To save you a step, here's the link for
this recipe: allrecipes.com/recipe/18417/spanakopita-greek-spinach-pie/
2) Next, to the right of “Ingredients,” find the Servings number (It's a little gray circle icon divided into sections. Click on this.
3) When the new window opens, you'll see two boxes, one for the number of servings, and one for Adjust. (You'd use these if you were changing the number of servings.) Right below look for an orange circle with US underneath, and a white circle with Metric below. That’s the one you want.
4) Click on "Metric" (it turns orange), and then hit "Adjust," and all the ingredient amounts will immediately change to grams and milliliters.
You’re ready to start cooking!
Of course I can! But that is not the point. Most people use the standard metric system, and a very tiny minority uses ounces, pounds, etc. :)
indeed.
weknowmemes.com/wp-content/uploads/2012/02/united-states-vs-the-rest-of-the-world.jpg
Most of us here in the US wish it were done that way, too. lol.
Wil it lose much if served cold? Is it possible to Tupperware it and take it to, say, a picnic?
You're missing like the main Greek ingredient DILL!!! And I never used ricotta.
I've found the feta we have access to in Melbourne is much too salty, that's why Ricotta helps to balance out that problem.
What temperature do I set it at? Thank you 😍
You know you don't have to cook the spinach. Dimitri's Dishes (a Greek channel) has a very different approach to this recipe I find very easy.
Instead of parsley, I would definately use dill. Parsley is not the right herb for this recipe. But I like all the other novelties you bring to the recipe (like the definately non-Greek ricotta cheese)
You are so right. Dill is the way to go.
What about salt and pepper and some lemon juice and zest? It’s tasteless without.
Thanks
I love spanikopita
I like the variations of somethn done, go w/ ur fav version and Vawlaa😁..tryn find that dark hair girls version my fav😁
Do you mean Dimitra ?
I never use olive oil..only butter. 20+ years making this.
Yumee
i want to ask one more thing did you say ricotta cheese or vaquita cheese as both of them are different types of cheese. Thank you :D
The answer to your question, rzhh, is ricotta cheese. Here's a link to the recipe so you may review all the ingredients: allrecipes.com/recipe/spanakopita-greek-spinach-pie/detail.aspx
Allrecipes Since when we use ricotta cheese in Greece for our spanakopitta? How did you come up with this? This is not the traditional recipe! I would appreciate if you were putting that in your description. It is misleading.
moro192000 what a dumb bitch
i fell asleep what happened ?
Thank you chase or recipe.
I know what I like! Tradition. Butter and dill weed.
What’s the difference between spanakopita and burek??????
Mmmmm rico!!!
Isn’t 2 pnds of spinach like 12 bags???!
It's not the traditional way Greeks do it,but still good
I make it differently. (Canadian style). My greek sister-in-law prefers mine better.
Pretty disappointed in this, but it can be saved. Forget the Ricotta and use dill instead of parsley. Could use a small dash of salt too, depending on the salt content in the cheese.As others have indicated, butter instead of oil between sheets would probably help also. Of course if it's salted butter, you could skip the dash of salt. Most definitely suffers from the absence of dill
Couldn't help but notice you added no salt... 🤔😣
Always, feel free to add salt to any recipe, Napashah Lahal. Seasoning is always up to the cook. And let us know what you think of the recipe if you try it.
Dill - WHERE WAS THE FRESH DILL? It should be against the law to not include fresh dill!
This pita was probably cooked at low temperature! The right temperature is 180-200C 50min to 1 hour!
Should be made with goat cheese. It’s incredibly good
350 degrees?
being greek... no garlic and no ricotta this is not authentic. your recipe maker is making a merely north american interpretation. sorry
I agree ricotta is not a greek cheese. I like that she said that you can add some feta! haha while feta is the traditional cheese used
Nutmeg is also commonly used, no?
look at ''Dimitra's dishes'' channel her's is great,.not pre-cooked spinach which all the goodness is gone, and nutrients, hers is awesome.This is the white way here in All-recipes..not even crispy looking,.
any salt at all?
No salt required, Natalia Roig. But you may add some if you wish. The cheeses are fairly salty. Here's a link so you can review all the ingredients: allrecipes.com/recipe/spanakopita-greek-spinach-pie/detail.aspx
Allrecipes very true! Feta is the saltiest snack ever..
Allrecipes thanks
Rebeccah Lynn Otter Actually a (very) salty Feta is a sign of cheap quality. Salt absorbs water and thus increases the weight without cost. A good quality Feta is firm (yet not dry),a bit salty.
you don't give the temperature to bake it in......
The oven temperature is shown (and spoken) at :27 at the beginning of the video, Deanne cam. It's 350 degrees Fahrenheit or 175 degrees Celsius. Here's a link to the original recipe if you wish to review any other recipe details: allrecipes.com/recipe/spanakopita-greek-spinach-pie/detail.aspx
Enjoy your spanakopita!
I dont think you are greek. First, u dont use ricotta cheese in the spanakopita and second...where is the dill? You supposed to use dill....
Spanakopita without dill is very strange. I guess it depends on what part of Greece your Yiayia was from!
instead of olive oil...in traditional greek spanakopita..they use butter.
Waiting to see how it turns out -- Just put it in the oven :D -- My phylo was hard to keep from becoming broken D:
Hmmm..."Bake the pie at 30-40 minutes" -- But she didn't say at *what temperature!*
where is the season?
No fresh dill?!
👍🏽Looks tasty! I would definitely eat it. I made spinach pie on my channel too if you want to check it out ☺️
Nice recipe, but I was taught by a neighbor who is from Greece to use Dill and a 1/4 cup of cream cheese.
Cream cheese???!! Are you sure your neighbour is from Greece? Only feta!
Evan490BC She is Most Defiantly from Greece. Her Mom also adds feta -- I guess the cream cheese adds another layer of favorite -- either way it's really yummy.
Pat Hanuman No she saves money using cream cheese. Feta is expensive. In Greece where feta is cheaper we only use feta.
No no onion or garlic not how yia-yia would do it..and not enough. filo pastry
Please, never use frozen or canned spinach. You could add a touch of cilantro. By the way, it does not take long to learn to pronounce σπανακόπιτα spanakopita properly.
you needed more phyllo sheets!!
spinich pic i've had it b4 no big deal
I've never seen filo spelled like that before.
THANKS FOT NOT MENTINING THE COOKING TIME
*_Nicely done! Beautiful music, too!! Thank you._*