I made this, with the tzatziki sauce, for a church potluck. Everyone was blown away! It disappeared faster than anything on the table, and several people asked me how I did it. It is such a beautiful presentation, and so tasty, it is sure to be a hit anywhere it is served.
I made Dimitra's Puff Pastry Sunflower Ring for my ladies' group at church & it was such a hit. Since I had several who didn't care for spinach, I substituted a shredded chicken club filling--but I used Dimitra's method. My family does love spinach, though, so I'm definitely going to use her spanakopata recipe next time! Thanks Dimitra! 😊
Hi Dimitra, you have my mums name, lol . And she’s from Sparta and also makes her spanakopita the same as you do, without wilting it prior. It’s always delicious and we can’t get enough. Sometimes mum adds a small amount of Arborio rice just to change it up a little and she also used the ricotta/feta mix. We live in Melbourne Australia. It’s a real pleasure to listen to you and watch your videos. Its very comforting to me :) Thank you Dimitra. I look forward to your next Greek masterpiece. 😀
THANK you for your straight step by step directions. You make recipes look so easy. Love watching your recipes , they come out to perfection, only by watching your cooking ytube videos. Thanks a lot God Bless.
I love the idea of making it into a "Sunflower" and not just square or triangles. I will definitely try it for a nice small Luncheon I want to have soon. I also appreciated the steps and tips shown that were very helpful and made easy. Thank you!
You make this look so easy , but with your experience it is. This is so pretty , and a wonderful appetizer. Thank you again Dimitra for another beautiful dish.
Hi Dimitra, I have to say that you are a real artist when it comes to the dishes you make. The spanakopita almost looks too beautiful to eat. I can't wait to try this recipe. I absolutely love Greek and Mediterranean foods-they are my number 1 dishes to make and enjoy. I just received a big fat cookbook that features nothing but Mediterranean recipes that are fabulous and very healthy to eat. Your new kitchen is gorgeous-I love the soft colors you picked out-it really makes the kitchen appear larger and is so pleasing to the eye. Thank you for all the wonderful recipes you share with us and I look forward to all the new recipes you are going to make in the future. May the Lord bless you and your family. You seem to be an amazing woman, kind, creative, being both a housewife, mother and having a talented career in your husbands restaurant. May I ask, where did you learn all of these wonderful and visually pleasing recipes?
Thank you for your recipe ~ the presentation of this dish is beautiful. I made this spanakopita as an appetizer for a few gatherings last year and have now enjoyed making it a couple of times this season. I would so appreciate it if you have any tips for getting the underside of the puff pastry to cook, as it seems to remain uncooked when the top is approaching overdone. It still looks stunning and nobody seems to mind, though I would love to try to solve this dilemma. Last night I tried placing the cookie sheet over a preheated pizza stone, thinking that would add some much needed heat to the bottom of the pastry, but it was still undercooked. My next strategy will be heating the pizza stone for an hour and placing a piece of foil over the top of the pastry for the first 15, or so, minutes of cooking to try to give the bottom a head start. Thanks very much.
This looks amazing!! I would love to make this for a Christmas appetizer. Is there another cheese I can replace the ricotta with? My daughter-in-law doesn't like ricotta. Thank you for sharing💕
Yes, and no. Make the filling a day in advance and store in a container in the fridge. You can even cut out the puff pastry and store refrigerated. However, storing the entire pie precooked, will not work because too many liquids will be released and it will become a soggy mess. Hope this was helpful!
I made this, with the tzatziki sauce, for a church potluck. Everyone was blown away! It disappeared faster than anything on the table, and several people asked me how I did it. It is such a beautiful presentation, and so tasty, it is sure to be a hit anywhere it is served.
I made Dimitra's Puff Pastry Sunflower Ring for my ladies' group at church & it was such a hit. Since I had several who didn't care for spinach, I substituted a shredded chicken club filling--but I used Dimitra's method. My family does love spinach, though, so I'm definitely going to use her spanakopata recipe next time! Thanks Dimitra! 😊
Just made this (and ate almost half of it by myself LOL)!! So so good and not very hard to make! It looks so pretty!! Thank you for this recipe!
Hi Dimitra, you have my mums name, lol . And she’s from Sparta and also makes her spanakopita the same as you do, without wilting it prior. It’s always delicious and we can’t get enough. Sometimes mum adds a small amount of Arborio rice just to change it up a little and she also used the ricotta/feta mix. We live in Melbourne Australia. It’s a real pleasure to listen to you and watch your videos. Its very comforting to me :)
Thank you Dimitra.
I look forward to your next Greek masterpiece. 😀
THANK you for your straight step by step directions. You make recipes look so easy. Love watching your recipes , they come out to perfection, only by watching your cooking ytube videos. Thanks a lot God Bless.
I love the idea of making it into a "Sunflower" and not just square or triangles. I will definitely try it for a nice small Luncheon I want to have soon. I also appreciated the steps and tips shown that were very helpful and made easy. Thank you!
u take me to another world I make y spankopita I luv it xxxx
Looks great! Yes, I've made your Spanakopita filling many times and always delicious. This is fancy but you make it easy. Many thanks!
This looks delicious I have a serious love of spinach yum😋
You make this look so easy , but with your experience it is. This is so pretty , and a wonderful appetizer. Thank you again Dimitra for another beautiful dish.
Wonderful recipe and looks so easy - thank you Dimitra.
Thanks for nice recipes
This is amazing. You are amazing.
So simple and delicious 😋 thanks for sharing 😻
Hi Dimitra, I have to say that you are a real artist when it comes to the dishes you make. The spanakopita almost looks too beautiful to eat. I can't wait to try this recipe. I absolutely love Greek and Mediterranean foods-they are my number 1 dishes to make and enjoy. I just received a big fat cookbook that features nothing but Mediterranean recipes that are fabulous and very healthy to eat. Your new kitchen is gorgeous-I love the soft colors you picked out-it really makes the kitchen appear larger and is so pleasing to the eye. Thank you for all the wonderful recipes you share with us and I look forward to all the new recipes you are going to make in the future. May the Lord bless you and your family. You seem to be an amazing woman, kind, creative, being both a housewife, mother and having a talented career in your husbands restaurant. May I ask, where did you learn all of these wonderful and visually pleasing recipes?
Thank you! I learned many from my mom and aunt and the rest by trial and error. I love to cook :)
Love it ! Thanks
Thanks so much again
Amazing
Omg! You’re in Houston! So am I! Haha. Small world. That just means I should be able to find every ingredient you use easily! 😋😜
Cool!! Get your pita bread from Phoenicia. They have the good feta cheese as well :)
Thank you for your recipe ~ the presentation of this dish is beautiful. I made this spanakopita as an appetizer for a few gatherings last year and have now enjoyed making it a couple of times this season. I would so appreciate it if you have any tips for getting the underside of the puff pastry to cook, as it seems to remain uncooked when the top is approaching overdone. It still looks stunning and nobody seems to mind, though I would love to try to solve this dilemma. Last night I tried placing the cookie sheet over a preheated pizza stone, thinking that would add some much needed heat to the bottom of the pastry, but it was still undercooked. My next strategy will be heating the pizza stone for an hour and placing a piece of foil over the top of the pastry for the first 15, or so, minutes of cooking to try to give the bottom a head start. Thanks very much.
This looks amazing!! I would love to make this for a Christmas appetizer. Is there another cheese I can replace the ricotta with? My daughter-in-law doesn't like ricotta. Thank you for sharing💕
Thanks for not cooking the nutrients out of the spinach. This is the best video for this I have seen.
And it stays so juicy and fresh tasting. Thanks for being here!!
Where do I get puff pastry?
It’s sold in the freezer section of supermarkets near pie crusts
@@DimitrasDishes thank you! 🙂
Amazing video! Where are your beautiful mixing bowl and measuring cup from?
My large glass mixing bowl is a Pyrex bowl that I've had for years. The measuring cups are from Marshalls
MY daughters name is DEMITRIA yes we do call her Demi
My Spanakopita will be the easier this year....bye bye filo....
Can you make this a day in advance and just store it in the fridge?
Yes, and no. Make the filling a day in advance and store in a container in the fridge. You can even cut out the puff pastry and store refrigerated. However, storing the entire pie precooked, will not work because too many liquids will be released and it will become a soggy mess. Hope this was helpful!
I used a little week old raw pig liver in mine and it gave me uncontrollable explosive diarrhea and projectile vomiting