Looks like a huge spinach pie! Great presentation, ingredients, recipe. Your a real expert with puff pastry and make it look so easy. You look particularly beautiful in colorful clothes too.... lovely ! ♥️
I followed the amounts listed in the link and the result was soup after 45 minutes of cooking at 400F. Another 1.5 hours to dry it out and although it tasted OK (not great) the pastry was fairly dissolved into the filling and the filling was very dark. And although I didn't add any salt at all, this dish was incredibly salty with a pound of feta. I don't know what kind you are able to get, but we have only one kind here, President, and it's terribly salty. Any suggestions how to make this recipe work for us? My husband really likes this kind of dish and I'd like to be able to make it for him.
Dimitra, I am curious, why don't you cook the spinach first? Every recipe for this kind of dish I see cooks the spinach first! So I have always cooked the spinach first. But it would be so much easier to not have to
Very nice recipe. Looks like an uncovered spanakopita.I guess you could had used the homemade dough instead of pre-made puff pastry, or it wouldn't work? I personally would had used some Greek yugurt instead of ricotta to disolve a little bit the feta,but ok it looks delicious (but more fatty) as it is. ps.Have you checked your cholesterol levels lately? Just kidding.Keep up
lol!!! I'm convinced that eating real food keeps you healthy. So far it's working :) You can use a homemade pie crust and I do sometimes. It just adds another step and I like to keep things somewhat simple for people so that cooking is less intimidating :) thx for watching! My computer just crashed and I lost many recorded shows....just in case you're wondering why I have not uploaded new episodes....Trying to figure technology out :/
i see.I hope you (or someone else) had kept some copies of the shows so you haven't lost everything. We also eat real food but everything in moderation.We follow (or at least try) strickly the Greek and especially the Cretan diet. I meant if we could use the dough for bread you had showed us in a previous episode?You could had add the link for it in descreption box to help people find it easier.The same for the ricotta or the yogurt You also need to do some more things to increase your views and subscribers.It's really bad to have so low (for now) views.Some even pay for fake views and subcribers unril they become popular.I think one easy thing you could do is to subscribe and comment on recently uploaded videos from very popular cooking channels.Some of those who read the comments (trust me they are many) will click on your profile and might hopefully subscribe.Think about it.I know you probably won't have much free time (who does?) but it's the easiest way to become more popular. Thanks and keep it up.
I got quiche soup. After 1 hour at 400 it was soupy and the crust was burnt I cooked it for 30 more minutes at 400 still jiggly I lowered the temp to 300 for 30 minutes - it was full of water from the uncooked spinach I threw out $25 worth of food because Dimitra doesn’t care. She’s in it for the money. I’m not the only person that got taken
One of my all-time favorites and so simple the way you present it, as always. Your amazing and so is this pie! I love puff pastry too
I made this for a Christmas brunch. It was fantastic!!
I'm so glad you liked it!
Love your dress in this video!! Lovely recipe, of course.. I'll have to try this!
Thanks :)
Greek
Looks like a huge spinach pie! Great presentation, ingredients, recipe. Your a real expert with puff pastry and make it look so easy. You look particularly beautiful in colorful clothes too.... lovely ! ♥️
I'm confused. Your video ingredients amounts are half what you have in your linked recipe. Want to make this today. Which amounts should I use?
She doesn’t reply because she doesn’t care
there is a very lucky man on this planet
I don't have a large deep pie dish. Would this also work in a rectangular casserole dish? And if so, what size? (I have multiple sizes)
I followed the amounts listed in the link and the result was soup after 45 minutes of cooking at 400F. Another 1.5 hours to dry it out and although it tasted OK (not great) the pastry was fairly dissolved into the filling and the filling was very dark. And although I didn't add any salt at all, this dish was incredibly salty with a pound of feta. I don't know what kind you are able to get, but we have only one kind here, President, and it's terribly salty. Any suggestions how to make this recipe work for us? My husband really likes this kind of dish and I'd like to be able to make it for him.
I had soup too. She doesn’t care or respond. What a waste of time and money. She’s in this for the money
Dimitra, I am curious, why don't you cook the spinach first? Every recipe for this kind of dish I see cooks the spinach first!
So I have always cooked the spinach first. But it would be so much easier to not have to
+Chris P I never did that and it comes out wonderful every time! If it ain't broke, don't fix it :)
If you notice, other quiche recipes call for more liquid. The uncooked spinach in Dimitra's recipe will liquify as it cooks.
Yummy!💛❤️💕💜🧡🌺💙🌸💐🌹🌷✝️
What happened to the first quiche that you made in a white dish?
Very nice recipe. Looks like an uncovered spanakopita.I guess you could had used the homemade dough instead of pre-made puff pastry, or it wouldn't work? I personally would had used some Greek yugurt instead of ricotta to disolve a little bit the feta,but ok it looks delicious (but more fatty) as it is.
ps.Have you checked your cholesterol levels lately? Just kidding.Keep up
lol!!! I'm convinced that eating real food keeps you healthy. So far it's working :)
You can use a homemade pie crust and I do sometimes. It just adds another step and I like to keep things somewhat simple for people so that cooking is less intimidating :) thx for watching! My computer just crashed and I lost many recorded shows....just in case you're wondering why I have not uploaded new episodes....Trying to figure technology out :/
i see.I hope you (or someone else) had kept some copies of the shows so you haven't lost everything.
We also eat real food but everything in moderation.We follow (or at least try) strickly the Greek and especially the Cretan diet.
I meant if we could use the dough for bread you had showed us in a previous episode?You could had add the link for it in descreption box to help people find it easier.The same for the ricotta or the yogurt
You also need to do some more things to increase your views and subscribers.It's really bad to have so low (for now) views.Some even pay for fake views and subcribers unril they become popular.I think one easy thing you could do is to subscribe and comment on recently uploaded videos from very popular cooking channels.Some of those who read the comments (trust me they are many) will click on your profile and might hopefully subscribe.Think about it.I know you probably won't have much free time (who does?) but it's the easiest way to become more popular.
Thanks and keep it up.
***** Thanks for the tips!
Its almost like spanakopita just prepared a little differently
I got quiche soup. After 1 hour at 400 it was soupy and the crust was burnt I cooked it for 30 more minutes at 400 still jiggly I lowered the temp to 300 for 30 minutes - it was full of water from the uncooked spinach I threw out $25 worth of food because Dimitra doesn’t care. She’s in it for the money. I’m not the only person that got taken