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  • Reply
    Jo Forbes
    May 25, 2019 at 4:11 pm

    Hi. Love you on Facebook, e-mail and recipe downloads! You are so refreshing and so are your recipes. I have a question. Have a new Hamilton Beach electric frypan. Question: Do you think your oven recipes
    will do well with the frypan, using the controls to match oven Temp. Could lower temp in my kitchen this
    hot summer.

    • Reply
      dimitra
      June 6, 2019 at 11:17 pm

      Hi Jo! Thank you so much for being here!!
      Honestly, I’ve never used the frying pan. I’m interested in hearing how it turns out when you try it. ALl the best!

  • Reply
    Lavi
    June 2, 2019 at 9:09 am

    You are saying 8 ounces of lemon juice, it’s a Cup.. in your recipe for Ladolemon you say 1/4 cup….. I think the 8 ounces here is an error

    • Reply
      dimitra
      June 6, 2019 at 11:16 pm

      This is still considered ladolemono. Since we’re making a big batch of lamb shanks, 8 ounces of lemon juice will be needed. Hope that helps.

  • Reply
    Betty Elias
    June 14, 2019 at 4:08 am

    Hi

    I was unable to subscribe to your website 🙁

    • Reply
      dimitra
      June 14, 2019 at 3:23 pm

      Hi Betty,
      I’m sorry about that. I’ll look into it to see what went wrong. Did you use the pop-up form or the form on the side bar?
      I’ll add you manually for now 🙂
      Dimitra

  • Reply
    Moreno
    June 16, 2019 at 8:40 pm

    Meant to give this 5 stars, but the mouse mis-clicked. Love this recipe! Tastes just like what I use to eat when I lived in Europe.

  • Reply
    Misty S
    June 17, 2019 at 12:15 am

    Hello, could this pesto be frozen?

    • Reply
      dimitra
      June 17, 2019 at 3:12 pm

      Yes, this pesto can be frozen. My favorite way to freeze it is in ice cube trays 🙂 Once frozen, just transfer the pesto cubes to a freezer bag and pop into soups, stews, or pasta when you need it. Enjoy!

    • Reply
      Robin
      August 8, 2019 at 7:47 pm

      I’ve also frozen this recipe in a ziplock bag. I just left out the cheese and the lemon juice when making it, then added them fresh before serving. So good!

  • Reply
    jeremy
    June 18, 2019 at 10:40 pm

    hi dimitra,
    can this be done at a lower temperature 130C (275 F) for longer cook time and is this fail apart tender like with two forks or even by hand?

    much thanks!

  • Reply
    Connie B.
    June 19, 2019 at 3:42 am

    Hi Dimitra,
    The ingredients for your naan /pita bread is not listed in the description box. Could you please list the exact ingredients . Looking forward to making this bread.

    • Reply
      dimitra
      June 19, 2019 at 4:09 pm

      Thank you! I’ve corrected that.

  • Reply
    Donna Sue
    June 28, 2019 at 2:23 pm

    Love, Love, Love your video instructions, absolutely great tips. I’ve learned so much on preparation that it is now almost effortless to prepare Spanakopita Pie and Triangles. Thank you. Question – after preparing triangles for serving the next day is it best to bake and reheat the following day, OR refrigerate overnight and bake the next day, OR freeze overnight and bake the next day?

  • Reply
    Donna Sue
    June 28, 2019 at 2:42 pm

    YES! Please, please share your NY Cheesecake recipe!!! These cups are amazing, they are going to this years Fourth of July festivities topped with fresh from the local farm Blueberries and Strawberries (red, white and blue). Again, your videos are so much appreciated Dimitra – THANK YOU.

  • Reply
    Jessica Fateh
    June 29, 2019 at 11:18 am

    Your Spanakopita is hands down the BEST recipe!! Thank you!!!

    Would it be possible to prep it ahead of time and refrigerate? Maybe let it set out to return to room temperature before baking? TIA!

    • Reply
      dimitra
      June 29, 2019 at 3:38 pm

      Thank you!! I’m so happy you love it as much as we do 🙂 You can actually assemble it and freeze up to 2 months! Just make sure to wrap it well in plastic. When ready to bake, remove plastic and tent with foil, pop in a preheated 350 degree oven and bake 45 minutes covered. Remove the foil and bake until golden all around. So simple!

  • Reply
    Donna Sue
    July 3, 2019 at 7:50 pm

    Needed to use less sour cream, as the filling was not thick enough to do the rolls. My local stores use smaller sized phyllo sheets, so had to adjust for that as well. As for the baking the shells, I reduced the time in the oven as 10 minutes is too much, they do get golden as you say – but I see your shells before they were filled in were not “nice and golden” and thus they didn’t over cook when they went into the oven with the filling. Learning…but overall good. The filling, as you say, is not too sweet.

  • Reply
    Alisa
    July 5, 2019 at 6:45 pm

    Hi Dimitra, This is the 2nd time I’ve tried this recipe, just wowed my guests! I doubled the amount of nuts in the filling (personal taste) other than that no changes. I have served it with ice cream & sour cherries (like you suggested), ice cream & chocolate or caramel sauce, also with strawberries and whipped cream or just plain! Love your site, helps me keep my Greek heritage alive!

    • Reply
      dimitra
      July 6, 2019 at 10:58 am

      Awesome!! I’m so glad you like these. They’re perfect for summer gatherings 🙂

  • Reply
    Alex t
    July 5, 2019 at 7:28 pm

    Really enjoyed the taste of this filling and want to use it from now on. The problem I had was it came out “wet” and made bottom layer of phyllo soggy. Thought I could drain the ricotta, maybe cook the spinach ahead of time and or cut back on the oil? I’ve read some people add farina to soak up fluid. Any ideas on how to fix? Thanks the taste was right on the mark!

    • Reply
      dimitra
      July 6, 2019 at 10:57 am

      I’m glad that you enjoyed this recipe. There are a few things that you can do. I wouldn’t bother cooking the spinach ahead of time. You can drain the ricotta, that will help a little. The most helpful tips are:
      -Use thicker phyllo (a country style would work great)
      -Sprinkle some bread crumbs, trahana pasta, or farina between the layers
      -Increase the temperature for the last 10-15 minutes and if you have a pizza stone o oven tile, or even a cast-iron pan, bake it on that to get the bottom nicely crispy.
      Hope this helps for next time. All the best, Dimitra

  • Reply
    Bonny
    July 6, 2019 at 7:49 pm

    Your Boureki recipe is divine. Divine!!!! It’s my new favorite. I’m throwing the others away. It’s perfection. ❤️

  • Reply
    Pat
    July 7, 2019 at 2:26 pm

    Made this last night exactly as you said. Was wonderful everyone loved it.
    Thanks.

  • Reply
    Robin
    July 7, 2019 at 6:46 pm

    Delicious, and such a great way to use up all this spinach. ;). Spinach and walnuts are welcome alternatives since they’re easier to get in my area. At mealtime, I added just a little pasta water to thin as a sauce. Thank you!

  • Reply
    Bea
    July 7, 2019 at 10:09 pm

    Hi Dimitri! Hope you are having a great vacation if you’re still gone. I want to make a honey cake in my beehive cake mold by Nordic Ware it’s in two pieces if you could look it up and let me know if I could use this recipe or not I would sincerely appreciate it. Thanks!
    Bea

  • Reply
    Elizabeth
    July 8, 2019 at 7:04 pm

    Scanned all the apple pie and tart recipe options online and made your Puff Pastry Apple Tart. It was my first time and I am not an experienced cook. It was so easy and so delicious. I got rave reviews from my friends. They loved the tart apple flavor (I was looking for a recipe that included lemon). I used half granny smith and half Honey crisp. Five Stars!

    • Reply
      dimitra
      July 16, 2019 at 2:36 pm

      Thank you!! I’m so glad you liked it 🙂

  • Reply
    Vicky Padbury
    July 11, 2019 at 11:30 am

    Hello Dimitra
    Just to say I love all your recipes, though haven’t tried them all, and feel very lucky to continue getting all your scrumptious videos which are so clear.
    I am about to make your Leek and red pepper phyllo spirals, and think I might freeze them. Could you give me the oven temperature and timings if cooked from frozen please.
    On a different note, I hope your mum is doing well in her recovery from her accident.
    Best wishes
    Vicky (UK)

    • Reply
      dimitra
      July 16, 2019 at 2:35 pm

      Hi Vicky!
      Thanks so much for being here and for caring about my mom. She’s doing much better day by day. Pleas keep her in your thoughts and prayers 🙂 As for the spirals, you may prepare them and freeze them up to 1 month ahead of time. Preheat the oven to 375 degrees F and cover the tray with foil. Be sure to brush the foil that will touch the spirals with melted butter or with cooking spray so that it does not stick to the phyllo and tear it… Bake covered for 30 minutes. Remove the foil, reduce the temp to 350 F. and bake until golden all around. That could take another 30 minutes or more. Enjoy!

  • Reply
    Donna
    July 14, 2019 at 3:47 am

    Some Phyllo packs have different numbers on them for the thickness, do you the same for all your recipes and what number do you like?? I love watching your videos! You are a great cooking teacher!!!

    • Reply
      dimitra
      July 16, 2019 at 2:32 pm

      Hi Donna! Thanks so much for being here! The most commonly sold phyllo is number 4. It’s the thin phyllo and is great for using in almost any recipe. You will have many layers in each 1 pound package compared to the thicker cut phyllo rolls. I do prefer the thicker phyllo when making spirals and pies because it’s heartier and easier to work with. It doesn’t tear as easy. But, I don’t fuss too much even if it tears. It just adds more character and it’s nothing that another layer or two can’t fix..haha! Hope this was helpful 🙂

  • Reply
    Robin
    July 17, 2019 at 9:39 pm

    So delicious and quick. I boosted it a little bit with a splash of balsamic vinegar, so good. Thank you Dimitra!

  • Reply
    Donna
    July 19, 2019 at 10:05 pm

    These are so good!!!

  • Reply
    Donna
    July 19, 2019 at 10:15 pm

    I married into a greek family and this was the first time I tried this!! I gave some to yia yia and she said it was better than hers!!!!! Now I cant stay off your site!! I love your videos!! Thank you for teaching me how to cook!!!!! 🙂

  • Reply
    Donna
    July 19, 2019 at 10:17 pm

    I have your salmon in the oven right now !!! It smells soooo good!!! And this afternoon I made your biscotti’s! I went from not liking to cook to loving it because of your videos!!! THANK YOU!!!!!!

  • Reply
    Petros
    July 20, 2019 at 2:52 pm

    Hi Dimitra,

    I love this recipe and taste of tsoureki. I have made it and it turned out perfect… I was wondering do you have a way to make this low carb/keto but still keep the great taste it has.
    Thanks
    Petros

    • Reply
      dimitra
      July 20, 2019 at 3:28 pm

      Hi Petro! I will test some recipes and see what happens. If I come up a decent recipe I will share 🙂 Thanks so much for being here and I’m so glad you enjoy this recipe!

  • Reply
    BJ
    July 29, 2019 at 7:17 am

    Thank you so much for this recipe!
    I’ve got TWO strudel in the oven right now! LOL

    I’m in So. California and we have a Gordon Apple tree in our backyard that is going crazy this year…likely from all the beneficial rain we had this past winter. I’ve given away all the apples I can so now I need to find as many apple recipes as I can possibly find to use up all these apples, and since my husband and I really like strudel (which I haven’t made in years), I decided to start with that.

    I especially like using cranberries & nuts in recipes so this recipe really caught my eye.
    I actually usually keep a batch of Trader Joe’s trail mix on-hand (with cranberries, whole almonds & some cashews) that I pulse in our Nutri-Ninja to just break up the nuts & cranberries enough to use in my homemade Greek-Style yogurt or eat in a cup with a little half ‘n half.

    To the above trail mix, I also added 1.5 cup of chopped walnuts for this recipe.

    I’m baking two strudel because the most recent batch of apples I pulled off the tree amounted to several pounds, so I cut up at least 30 (small) apples (Gorden Apples are a tart green apples, very similar to a Granny Smith, but they don’t get very big). I’ll admit, even though I held back about a cup of the apple mixture to zap in the microwave, I did overfill these strudels, so they’re over-flowing a bit, but that’s ok…with me! But, next time, I’ll hold back a bit more so they don’t overflow.

    Oh…..I also left the skin on my apples and sliced them thin. I try to eat “whole-foods” whenever possible (I do a lot of juice in my Vitamix 7500 and use the whole apple ….sans the seeds due to the natural arsenic).

    Well they’re done! I cooked them about 50 minutes total. ….oh darn, I’m the only one up to try some! (it’s after midnight right now.

    Thanks again!
    BJ

  • Reply
    Nancy Patterson
    July 30, 2019 at 5:51 am

    Soooooo delicious! Excellent recipe in terms of taste & very detailed instructions. I love stuffed grape leaves but at times I have a yen for ones with lamb, so I make them. I like that there’s no precooking the rice or lamb.
    Thank you!

  • Reply
    Stacie
    August 8, 2019 at 12:18 am

    This recipe is delicious and and easy to make. I used lamb instead of beef. Great week night meal!

  • Reply
    Wendy Ellis
    August 10, 2019 at 9:46 pm

    I have all ingredients for this lovely cherry almond tart, and am anxious to make it. Cherries were on sale for $1.47/pound (in Las Vegas!), so I couldn’t resist buying two large bags. I even ordered a cherry pitter on Amazon, and that’s all I’m waiting for, to begin. I bought a nice tart pan awhile back, and this will be my first time using it. I can’t think of a more tempting tart to break it in with. Thanks for all the delicious recipes you share, Dimitra. You make them look so easy. I’ll let you know how my tart turns out. 😊

  • Reply
    Mary Hills
    August 17, 2019 at 12:16 pm

    I made these koulourakia last week and I want to say they are the best. Our family was born in Greece and we have our own recipe as do many others. I think the secret to these is the butter and the 35% cream. Thanks for a great recipe.

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