Date Night

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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, itโ€™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 ๐Ÿ™

    • 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 ๐Ÿ™‚
      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 ๐Ÿ™‚ 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 ๐Ÿ™‚ 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
        Christine
        August 24, 2019 at 5:08 am

        Could I use your recipe in triangles and bake for shorter time as appies? I have made the pie and it was fabulous!!! Counting on leftovers but it all got devoured in one dinner.

  • 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 ๐Ÿ™‚

  • 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 โ€œwetโ€ 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? Iโ€™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
        Kim
        September 13, 2019 at 3:38 am

        What brand of phyllo do you use? The filling is on point! But mine had a soggy bottom, too. The brand that I could get was a bit small for the pan, so I kind of had to layer it, so I donโ€™t know if that would make a difference.
        Would adding farina (?) change the flavor?

    • Reply
      Alice
      March 5, 2020 at 5:01 am

      dear Alex T I had exactly the same problemm- it seemed to ooze liquid, it was not firmly packed as it should be although the taste was fabulous.

      please please let me know how you solved this as I need to make it on saturday for another gathering.

      thank you!

      • Reply
        dimitra
        March 5, 2020 at 4:15 pm

        Hi Alice!
        If the bottom is soggy, you can bake it longer. The last 15 minutes, bake it on the lower rack of the oven. You can also sprinkle panko breadcrumbs between the bottom layers of the phyllo as well as on the bottom of the tray (under the very first layer of phyllo). I hope this helps! Please let me know if you have any more questions. All the best, Dimitra

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

    Your Boureki recipe is divine. Divine!!!! Itโ€™s my new favorite. Iโ€™m throwing the others away. Itโ€™s perfection. โค๏ธ

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

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

    • Reply
      Ryan
      December 2, 2019 at 4:58 am

      Hi Dimitra, really nice recipe! I tried it but then the garlic and spices got burnt while roasting in the pan for 30-35 minutes at 450 F. What could possibly go wrong in my case? Please let me know as Iโ€™d like to give it a shot again. I donโ€™t want to burn the garlic and spices again. Your suggestions would be great! Looking forward to hearing from you.

      • Reply
        dimitra
        December 3, 2019 at 12:51 pm

        Hi Ryan,
        I’m so sorry about that. The only thing that I can think of is that maybe your oven’s heat comes from the bottom element and caused the garlic to burn. Did you roast it on the bottom rack?
        For next time, I suggest, browning the meat on a higher rack. Add the garlic after the meat is browned along with the spices. Hope this helps. All the best, Dimitra

        • Reply
          Muhammad shahid
          May 2, 2020 at 7:47 pm

          I love your recipe dear God bless you and your family

  • 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 ๐Ÿ™‚

  • 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 ๐Ÿ™‚ 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 ๐Ÿ™‚

  • 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!!!!! ๐Ÿ™‚

    • Reply
      Elaine
      September 3, 2019 at 6:02 pm

      So farina or semolina on bottom layer wonโ€™t work? How about the bread rubs just on the bottom layer? I don have a pizza stone or cast iron pan! Lol

      • Reply
        dimitra
        September 4, 2019 at 11:20 am

        That will work too!

    • Reply
      LIZ WEBB
      October 20, 2019 at 5:18 pm

      Hi
      Love the recipe have made a few times now with great success. I was wondering if you could share what brand of dill you used. I actually went online searching for some in the glass jar you took it out of on your video but with no luck. I noticed how green yours looked and thought it may have mire flavor then the McCormick I have been using which looks nothing like your dill on the downside video. Thanks for a great recipe
      Liz Webb

  • 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 ๐Ÿ™‚ 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 thereโ€™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 couldnโ€™t resist buying two large bags. I even ordered a cherry pitter on Amazon, and thatโ€™s all Iโ€™m waiting for, to begin. I bought a nice tart pan awhile back, and this will be my first time using it. I canโ€™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. Iโ€™ll let you know how my tart turns out. ๐Ÿ˜Š

  • 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.

  • Reply
    David Thompson
    August 18, 2019 at 6:35 pm

    Hi , I lived on thassos for two years in the 80,s playing the guitar for a living . Breakfast was cheese or cream bougatsa this recipe is bang on . It would taste better at 5:00 am staggering back from a club which is when I had it in thassos town harbour
    Respect .
    David

  • Reply
    Aurora Saldana
    August 19, 2019 at 5:31 am

    hi: in the hummus recipe you mention three roasted garlic but you donโ€™t include it n the procedure. I suppose it goes in together with the fresh, no? I love hummus but never thought of the roasted garlic to tone down the raw one.
    Aurora

    • Reply
      dimitra
      August 19, 2019 at 3:47 pm

      Hi Aurora! Thanks for bringing this to my attention. I’ve fixed the procedure and it now includes the roasted garlic. Hope you enjoy this recipe ๐Ÿ™‚

  • Reply
    lonnie hartstack
    August 20, 2019 at 10:32 pm

    Can I make this and freeze it a week before my event or can I make and refrigerate for 4 days before I serve it???

    • Reply
      dimitra
      August 21, 2019 at 10:32 pm

      Hi Lonnie! This dish is best made the day it will be served however you can cut the potatoes a day ahead of time,place them in a bowl and cover with water and set in the fridge until the next day. Marinate the chicken and set it in the baking tray, cover with plastic and refrigerate. The next day, about 30 minutes before you are ready to roast the chicken take it out of the fridge, strain the potatoes, add them to the chicken tray and season them then roast everything and serve. Hope this helps. xoxo

  • Reply
    Theresia
    August 21, 2019 at 9:04 pm

    Hi Dimitra,
    Can you please mention the ingredients in grams/liters?
    Many thanks in advance!

    • Reply
      dimitra
      August 21, 2019 at 10:35 pm

      Hi Theresia, yes, I am working on something new and I will share the details in a few days! It will include metric conversions with the recipes ๐Ÿ™‚ Stay tuned! and thanks so much for being here!!

      • Reply
        Theresia
        August 23, 2019 at 10:48 pm

        Efkharisto poli Dimitra ๐Ÿ˜‰ i made it yesterday and it turned out SO yummy!! Thanks so much. I love Greece and Greek food โค

  • Reply
    larry
    August 22, 2019 at 7:05 pm

    Hi Dimitra,
    I love your presentation and look forward to making the spinach pie. Looks awesome. I live alone and want to know if I make and bake the complete package 18-13, can I package some pieces for the freezer. You mentioned freezing before before baking and not after. Thanks for a great looking recipe.
    Larry

    • Reply
      dimitra
      August 22, 2019 at 11:59 pm

      Thanks for being here, Larry! I suggest that you make 2 small trays instead of the large one. Bake one and freeze one ๐Ÿ™‚ 2 quarter sheet baking pans will work. Hope this helps! All the best ๐Ÿ™‚

      • Reply
        Laurel
        September 3, 2019 at 10:59 pm

        Sounds yummy! Do you cook the one from the freezer frozen? Or thaw first? Thanks

        • Reply
          dimitra
          September 4, 2019 at 11:18 am

          Yes, I just bake it straight from the freezer. Just make sure to keep it covered with foil for the first 45 minutes, then remove the foil and bake until golden.

  • Reply
    linda
    August 26, 2019 at 1:51 pm

    Being on a program with strict limitations on sodium and carbs, I use a lot of steamed vegetables and spend my sodium/carb allowance on interesting “sauces” on top to vary and enhance the flavor of the vegetables. Usually, there are several different topping sauces in my freezer and sometimes I spend an afternoon restocking this inventory. This spinach pesto is just what I need to add to my sauce repertoire. By the way, I am addicted to your spanokopita recipe; I feel like a genius when I make it.

  • Reply
    Dory Scott
    August 26, 2019 at 2:21 pm

    Dear Dimitra,
    I made your Fakes soup yesterday. It was so easy and it’s absolutely delicious! Thank you so much for sharing your recipes.

  • Reply
    Katherine
    August 28, 2019 at 5:05 am

    I just made these tonight for the first time ever. These were amazing! Thank you so much for all you do!!

  • Reply
    Cathy
    August 29, 2019 at 1:31 am

    I have made your recipe a few times. It is so good. I made your greek flatbread to have with it. My husband and I enjoyed this for dinner. We couldn’t stop eating it until it was all gone. It’s easy to make and tastes so much better than store bought. Thank you!

  • Reply
    Vanessa
    September 1, 2019 at 9:58 am

    Sensational. Simple easy-to-follow instructions. Perfect combination. This is the recipe for our family. My son thought the flavours were delightful. My husband thought it was de-vine. Thank you Dimitra. <3

  • Reply
    Bruno Di Giusto
    September 2, 2019 at 5:01 am

    Oh my! Light, tender, flavorful, it was a total success. Thank you, Dimitra, for sharing your passion with us

  • Reply
    Margaret
    September 6, 2019 at 8:47 pm

    Dimitra, thank you so much my young beauty for this great recipe. Mine should be coming out of the oven shortly. I am serving it with linguini in creamy white clam sauce. You are my favorite chef. Thank you for your kind generosity.

  • Reply
    Yona
    September 10, 2019 at 2:55 pm

    ๐Ÿ†๐Ÿ†๐Ÿ†๐Ÿ†๐Ÿ†๐Ÿท๐Ÿท๐Ÿท๐Ÿท๐Ÿท๐ŸŒน๐Ÿ‘‘๐Ÿ‘‘๐Ÿ™๐Ÿ™๐Ÿ™

  • Reply
    Bronna Elizabeth Harvey
    September 10, 2019 at 6:25 pm

    I love DELICIOUS Recipe and they are from Greek Thank u i rating 10

  • Reply
    Margaret
    September 11, 2019 at 4:35 pm

    Well, this is the last time I will try this recipe. I have made 4 loaves and they were all gooey after cooking. My dough looks and acts like your dough but after the first rising it is way to gooey and when I set it to rise it spreads out like a pancake. I followed your recipe precisely and watched that video 3 times! I did add more flour while at the same time allowing it to be more “moist” as you said but no go. I LOVE all your recipes and even successfully used this one for the twists with feta but for bread it was not a winner. I am sure it’s me…. oh well. At least I tried right? Thank you for all of your kind generosity just the same young beauty.

    • Reply
      dimitra
      September 12, 2019 at 8:30 pm

      Hi Margaret! I’m so sorry that you’re experiencing this. I make this bread so often and hope we can troubleshoot to figure out what’s going wrong.
      It sounds like the dough needs a lot more flour. I will take a look at the recipe and make it once more to see if maybe I have to adjust it. But, if you’re willing to I’ve it another try go ahead and add more flour so that it’s tacky, not sticky. See if that solves the problem and let me know ๐Ÿ™‚ All the best, Dimitra

    • Reply
      Ola
      April 15, 2020 at 8:55 pm

      This cracked my Pizza Stone ,,not good at all
      I did like you said ,,Pizza Stone on Middle Rack
      Cast Iron pan on bottom rack ..
      Preheated the oven to 500
      Placed the cookie sheet with the dough on the Pizza Stone.
      Reduced the oven to 450
      Poured a glass of water in the cast iron pan and closed the oven. 10 minutes later i heard a crack ,i looked in the oven and my Pizza stone is now cracked i 3 piece ..$30,00 down the drain..People don’t use your pizza stone with steam.. ive used my pizza stone for 2 years and it was a nice thick one..

      • Reply
        dimitra
        April 16, 2020 at 1:57 am

        That’s very strange. The pizza stones are made to withstand a lot of heat. I never take mine out of the oven even when the “clean” cycle is running. Steam should not do that. The only thing that cracks a pizza stone or ceramic tiles in the oven is a sudden temperature change. So, for example, if the pizza stone was put in after the oven already warmed up, it will crack because the temperature went from cool to hot too fast. Or, if it’s taken out while hot and washed with cold water.
        I’ve had pizza stones crack when those things happened or if they were too thin. Right now, I’ve been using floor tiles instead of the stone and they have not cracked at all. I’m so sorry that this happened to you. If you have extra tiles at home I recommend that those are used instead. If you have any questions regarding how they should be used. Let me know here in the comments and I will let you know ๐Ÿ™‚

  • Reply
    Lina
    September 16, 2019 at 12:58 am

    Hi Dimitra,
    Iโ€™m Greek myself and my family loves this dish. (Gemista)
    Can I substitute basmati rice for italien pearl rice ?

    • Reply
      dimitra
      September 16, 2019 at 12:54 pm

      Yes, you can. I use Basmati rice all the time in this dish ๐Ÿ™‚

  • Reply
    Blossom Smith
    September 17, 2019 at 7:03 am

    I made this dish last night for my wife and son it was gone in about 15 minutes, Was awesome thank you

  • Reply
    Maria Diakidis
    September 18, 2019 at 1:21 am

    Hi Dimitra,
    Just wondering if I can omit the dill altogether and just mix the rest of the ingredients .
    Maria

    • Reply
      dimitra
      September 18, 2019 at 1:29 pm

      Yes, you can do that ๐Ÿ™‚

  • Reply
    Robin Porrino
    September 21, 2019 at 4:31 am

    Can this dish be prepared in advance and finished the next day? I was thinking I could do it up to after the long covered bake and save the browning for the day of. What do you think?

    • Reply
      dimitra
      September 22, 2019 at 4:20 am

      Yes, you could do that.

  • Reply
    Keystone Farms Cheese
    September 22, 2019 at 10:03 am

    I’m lovin’ it! I actually just read like three of your posts today. So that means you better keep writing more, because I am going through these like they’re going out of style.

  • Reply
    Restaurant Clicks
    September 22, 2019 at 9:40 pm

    Do you have a newsletter? If so, do you send out blog posts like these to your list? I would be interested in signing up if you do.

  • Reply
    Twanna
    September 25, 2019 at 5:00 pm

    Hi DDimtra.
    I did the lemon and cranberry sxones and they were perfect. Thank you for that recipe. Lemon and cranberries are my two favorite things in pastry besides butter and blueberries. Keep the recipes coming.

    • Reply
      dimitra
      September 26, 2019 at 6:38 pm

      I’m so glad you enjoyed them. I love scones!! Especially, the cranberry-lemon ๐Ÿ™‚

  • Reply
    Cathy Kistler - PA
    September 26, 2019 at 3:04 pm

    I feel fortunate to have found your site. Your tips and tricks are a plus for me. I am making this tomorrow, 9-27-2019 , for a girls get together. Excited!

    • Reply
      dimitra
      September 26, 2019 at 6:37 pm

      I’m so glad that you are enjoying my recipes and the tips ๐Ÿ™‚ Thanks so much for being here! I have just recently started making beautiful mini ebooks consisting of full menus using my recipes. You can check them out on the cookbooks page of this site.

  • Reply
    Chris
    September 26, 2019 at 11:13 pm

    AMYGDALOTA: GREEK-STYLE CHEWY ALMOND COOKIES can these be made ahead and frozen, My daughters wedding is 2 weeks?

    • Reply
      dimitra
      September 26, 2019 at 11:21 pm

      Congratulations to your daughter! Yes, these cookies freeze beautifully. Just make sure to put them in airtight freezer bags and I would also wrap them in plastic wrap just to ensure that they stay fresh. Make them this week and freeze ๐Ÿ™‚

  • Reply
    Sharon
    September 26, 2019 at 11:52 pm

    What is the brand of Greek Honey you use?

    • Reply
      dimitra
      September 27, 2019 at 12:51 am

      It’s in my Amazon Shop. Click on the SHOP tab on my site to find it in the specialty food section.

  • Reply
    Gillian DidierSerre
    September 28, 2019 at 6:30 pm

    Hi Dimitri can I make the muss aka the day before serving and reheat next day

    • Reply
      dimitra
      September 29, 2019 at 6:20 pm

      You can assemble it the day before, refrigerate then bake it fresh the day that you will serve it. That would be the best thing to do ๐Ÿ™‚

  • Reply
    Maria
    October 5, 2019 at 2:20 am

    Instead of individual rolls can I make a 9×13 pan using this recipe?

    • Reply
      dimitra
      October 7, 2019 at 10:28 pm

      Yes, you can. I do this to make Ekmek Kataifi

  • Reply
    Gary
    October 6, 2019 at 12:20 am

    Great recipe! I made it exactly how you said and it was delicious! Except I used a spray bottle with water instead of painting the water on and I used 1 tsp of oregano with the rosemary. Thanks

  • Reply
    Lisa
    October 8, 2019 at 10:10 am

    Hi Dimitra, I have been following you on youtube for quite some time and whenever you make this pie dough I say I am going to try it because it looks so velvety when you roll it out. Well I finally made some yesterday and I am blown away with how incredible it is. The texture, the taste, the ease of making…winner! I will never make pie dough any other way.
    Thank you once again for another wonderful recipe ๐Ÿ™‚
    -Lisa

  • Reply
    Tony Thanas
    October 8, 2019 at 1:31 pm

    Dimitra,

    I have used many of your recipes, so I wanted thanks, I made your tzatziki sauce and it is a bit bitter. What can i do? I used Greek yogurt some sour cream..etc

    Thanks

    Tony Thanas

    • Reply
      dimitra
      October 10, 2019 at 10:59 pm

      The only thing that can be causing it to be bitter are the cucumbers. If the cucumbers have large seeds, they can be bitter. Try using English cucumbers. They have very few seeds and the peel is soft.The peel of regular cucumbers is also bitter. hope this helps!

  • Reply
    Karen Ruelas
    October 10, 2019 at 10:06 pm

    Made a half batch wasn’t sure if my 3 grandchildren would like it. Should have doubled it. Excellent recipe. New to your site so excited to try more recipes

    Once again thank u for sharing your knowledge

  • Reply
    Evelyn Baran
    October 16, 2019 at 9:29 pm

    Wow. I made these for a family dinner, and they were a huge hit. Perfect balance of spice and sugar. I did add the juice of one lemon and I only had dark brown sugar. Fabulous. And the braid is so beautiful.

  • Reply
    Terri Pierracos
    October 21, 2019 at 4:54 am

    Best spanakopita ever! I have tried numerous spanakopites but after trying your recipe, it is my absolute favourite! I have been making it for months and have received so many compliments and requests for it. The flavours and presentation are amazing! I love all your tips which make it stand out among the rest. Your video is wonderful and easy to follow! This is a definitely a keeper! I also want to say that I have tried other recipes of yours which I will soon post comments which all turned out beautifully! Thank you so much Dimitra for this incredible recipe!

  • Reply
    Alice Carroll
    October 21, 2019 at 11:19 pm

    This is awesome!!

  • Reply
    Kathryn
    October 22, 2019 at 7:56 pm

    Any tips on making these in advance and reheating? Thank you!

    • Reply
      dimitra
      October 23, 2019 at 1:02 pm

      Yes, I just added the freezer instructions to the Notes section of the recipe ๐Ÿ™‚ They freeze beautifully! Enjoy ๐Ÿ™‚

      • Reply
        Ellen Eassa
        April 25, 2020 at 11:15 pm

        Hello Dimitra, can you tell me where the Notes section is? Sorry in advance if Iโ€™m looking right past it!

      • Reply
        Karen M Munoz
        May 24, 2020 at 12:13 am

        To eliminate the ‘cooked cabbage’ smell simply peel a large baking potato, cut it into three or four sections and place in bottom of boiling water before adding cabbage. I also covered the pot and simmered on medium for 30 minutes. All cabbage leaves separated very easily. Making this for Sunday dinner, prepped the leaves Saturday night for easy assembly on Sunday. Thank you!

  • Reply
    Ioanna
    October 25, 2019 at 10:54 pm

    Hi Dimitra! I cooked this recipe 3 years ago for fathers day for the first time, my father is greek but he left greece when he was a teen. And since then, every special occasion or family event we had, he asked for it! Now im living in spain and everytime he comes to visit he asks for it! Needless to say, WE LOVE IT! Thank you so much for sharing it with us, and bringing some of Greece to our homes! ๐Ÿ˜˜

  • Reply
    Madonna Regis
    October 26, 2019 at 9:12 am

    Usually Iโ€™m a terrible cook, well at least I think so. But I watched your video and followed along and NAILED IT! I couldnโ€™t believe how many people loved them! They were the only appetizer that was completely gone! A big hit! I have pinned your recipe! I tried to print it but it says itโ€™s blocked. I couldnโ€™t figure out how to buy it. But I totally would!

  • Reply
    Corrรญne
    October 28, 2019 at 2:59 am

    I made this for Easter dinner and decided to add beef short ribs. The shanks and beef ribs were delicious! I was amazed! So in a couple of weeks, Iโ€™m having a dinner party and am thinking about using this recipe with beef short ribs only. What do you think about using this recipe for beef only?

    • Reply
      dimitra
      October 29, 2019 at 4:39 pm

      Hi Corrine,
      This recipe would work perfectly with beef. Let me know what you think after it’s made. All the best! Dimitra

  • Reply
    Nancy Stewart
    October 30, 2019 at 8:43 pm

    Making these right now. Probably a stupid question, but do you take the plates out before they go in the oven?

    • Reply
      dimitra
      November 2, 2019 at 3:43 am

      No, it’s not a stupid question. The plates stay in to keep the rolls from unwrapping during the cooking process.

  • Reply
    Frances
    October 31, 2019 at 4:37 pm

    I am wondering if this can be cooked and frozen or would it get mushy?

    • Reply
      dimitra
      November 2, 2019 at 3:42 am

      You can freeze it, but it will not be as good as fresh.

  • Reply
    Mary Hills
    November 2, 2019 at 11:54 am

    Hi Dimitra, you always make things look so easy. I have made a few of your recipes and they never disappoint. My daughter is getting married next year and I would love to make galaktoboureko for the cookie table. Is it possible to freeze these for a week or two? Thanks.

    • Reply
      dimitra
      November 3, 2019 at 4:16 pm

      Yes, this pastry freezes so well! You can bake it straight out of the freezer until golden ๐Ÿ™‚ Make the syrup 2-3 days ahead of time as well ๐Ÿ™‚ Easy peasy ๐Ÿ™‚

  • Reply
    Mary Hills
    November 2, 2019 at 12:05 pm

    Hi Dimitra, is semolina the same as semolina flour?

  • Reply
    Lina Karalis
    November 5, 2019 at 6:03 pm

    Hi Dimitra. Do you have a spanakopita recipe with the hard phyllo ?

    • Reply
      dimitra
      November 6, 2019 at 2:45 am

      Do you mean the homemade thicker phyllo? I have not done that yet, but it’s on the list!

      • Reply
        Janet DiBernardo
        February 18, 2020 at 5:43 pm

        Hi ,Dimitra, I just subscribed ! What a Kukla ! I am vegetarian, learned Greek cooking from my boss, in a diner, where else. I do not use eggs. Must I substitute something else ? Been making them for years, delish. Appreciate any feedback. Tikonis.

        • Reply
          dimitra
          February 18, 2020 at 6:11 pm

          Hi Janet,
          Welcome to this awesome community! I’m so happy that you found me ๐Ÿ™‚ To be honest, I’ve never made this spanakopita without the eggs but, I make kalitsounia often (with and without cheese) and they do not have eggs. It should be ok. You can try adding 1/4 cup of breadcrumbs to the filling to see if that helps it do the job of the eggs or leave them out altogether. I would love to hear how it turns out. All the best, Dimitra

  • Reply
    Mary Quill
    November 10, 2019 at 1:57 am

    Hi Dimitra,
    I have made so many variations of these triangles over the years, but have never used kalamata olives. I added black pepper to the sesame seeds on top. Soooo good. Your recipes always inspire.

  • Reply
    Eleni Lytras
    November 10, 2019 at 2:40 am

    I love them I made them before but with regular flour,I am always looking you up for different recipes, now I wish I could get the recipes for the pumpkin pie with phyllo,I type it in the search box on your recipes but it doesnโ€™t seem to come up, Anyway I will make them with semolina flour this time

  • Reply
    Wendy Ellis
    November 10, 2019 at 3:07 pm

    Delicious! I have made this twice, it turns out beautifully, and is a big hit. This time, I plan to add sun-dried tomatoes.

    • Reply
      dimitra
      November 12, 2019 at 1:17 am

      I love sundried tomatoes combined with spinach and cheese. So delicious! Enjoy ๐Ÿ™‚

  • Reply
    Anna
    November 11, 2019 at 5:44 pm

    Hi Dimitra. Where do you incorporate the Gouda Cheese? I see it on the list of ingredient but you do not say anything about it in the recipe or video

    • Reply
      dimitra
      November 12, 2019 at 1:16 am

      Hi Anna! Sorry about that. The gouda cheese and the other ingredients under the optional section can be added with the filling. Cut the gouda into little cubes and it will be delectable once cooked. Hope this helps! -Dimitra xoxo

  • Reply
    Corrรญne
    November 14, 2019 at 4:29 pm

    I mistakenly picked up Horiatiko filo, the thicker filo leaves. How can I adapt the pita using this type of filo?

    • Reply
      dimitra
      November 14, 2019 at 5:12 pm

      I love Horiatiko phyllo. You might enjoy it even more than the #4 once you try it in this pita. There should be around 8 sheets in the container, right?
      Use half for the bottom and half for the topping. Don’t bother crumbling any for the top. If you need an extra sheet for the bottom, no problem, use one less on top. It’ll be great!

      • Reply
        Claire
        March 13, 2020 at 6:32 pm

        This spanakopita is without doubt the most delicious I have tried. I’m British but have lived in Greece for 38 years, believe me I have eaten plenty of spanakopita; it’s the kind of dish that every Greek housewife has her own version. This one is head & shoulders above the rest. As I have an abundance of Swiss chard in my Cretan garden I swopped that for spinach & instead of phyllo I made a yoghurt pastry (half butter to flour & mixed together with strained yoghurt). A great recipe, thank you.

  • Reply
    Nick @ GreekBoston.com
    November 14, 2019 at 6:53 pm

    This one pan chicken and potato recipe is a staple in our house! It’s such an easy meal to put together that it makes it a great weeknight supper. It’s also full of flavor!

    • Reply
      dimitra
      November 15, 2019 at 12:35 am

      Hey Nick! Thanks for your comment. This is a go-to recipe in our home too (both in the katsarola, haha!and in the oven) Happy Holidays!!

  • Reply
    Susan
    November 15, 2019 at 12:42 am

    Do you know how to make Greek Christmas and Easter breads

  • Reply
    Toula Vass
    November 15, 2019 at 7:13 am

    Absolutely delicious recipe; a smooth, creamy dessert with subtle aroma and taste. I recently served this as an accompaniment to a home made tiramisu birthday cake and it was greatly enjoyed and commented on! Thank you for an original and exotic ice cream recipe, Dimitra. Next time I prepare a batch I will add a bit more mastiha and rose water, for a stronger ‘hit’ of these wonderful flavours.

  • Reply
    Asha Martins
    November 15, 2019 at 5:04 pm

    Made these little gems last week for a dinner party and there were amazing. I’ve made the patty version, but these little balls are just the right size for pre-dinner drinks. 30 balls, 6 people… all gone in is under 15 minutes. The keftedes, not the people! ๐Ÿ˜‰

    • Reply
      dimitra
      November 15, 2019 at 10:41 pm

      Haha! The people may be back soon, now that you fed them well ๐Ÿ™‚ All the best xoxo

  • Reply
    sandra
    November 15, 2019 at 9:38 pm

    Hello Dimitri – thank you so much for your wonderful recipes! I baked your lemon/cranberry scones yesterday and they were a huge hit with my family & coworkers:)

    Question about your COUSCOUS VEGGIE PATTIES recipe – could I replace the couscous with chick peas instead?

  • Reply
    Ray Coley
    November 20, 2019 at 8:31 pm

    This is the first Thanksgiving since my mother passed that I am going to cook my first turkey for my family. I thank you sooo much for taking the time to help me accomplish my goal. I believe by doing this it will help me with the grieving process. I am the youngest son that grew up cooking with his Mom. Thanks again!!

    • Reply
      dimitra
      November 21, 2019 at 5:00 pm

      I’m so sorry for your loss. I hope this meal helps you keep that connection with your mom. Happy Thanksgiving!

  • Reply
    likuoo
    November 21, 2019 at 6:10 am

    Spanakopita makes a great side dish for large holiday dinners next to lamb or lemon chicken. But it can easily stand alone as the main dish. Serve it with a big salad like Greek salad; ย  Balela ; or this Mediterranean chickpea salad, and favorite dips like Greek Tzatziki or Roasted Garlic Hummus.

  • Reply
    Julia Diorio
    November 21, 2019 at 9:08 pm

    Hi Dimitra,
    Thank you so much for your wonderful recipes. I have made your Spanakopita and your almond cookies and both were a hit. My friend who is Greek told me that the Spanakopita was the best she had ever had. As far as the almond cookies go, they are dangerous in my house. I treat them like a vitamin(one a day). Thank you again for your wonderful recipes.
    Happy Holidays…………..Julia

  • Reply
    William Binaxas
    November 25, 2019 at 10:29 pm

    My Greek Language teacher used to make this with chestnuts; it was great. Thanks for sharing.

  • Reply
    Angela Hartline
    November 26, 2019 at 11:49 pm

    I sent my money for The Thanking Table No 2 and was accepted. I did not receive any response?.

    • Reply
      dimitra
      November 27, 2019 at 7:28 pm

      Hi Angela! So sorry about that. It should’ve been sent to your email. I will send it to you right now.

  • Reply
    Katherine
    November 27, 2019 at 6:21 pm

    I’ve watched your video 3 times now, made my grocery list, and prayed to the Thanksgiving fairy for a successful feast!

    Thank you for sharing your recipe!

    • Reply
      dimitra
      November 27, 2019 at 7:26 pm

      Happy Thanksgiving!!!

  • Reply
    Michelle
    November 27, 2019 at 6:47 pm

    Can I use Vegetable stock instead of chicken stock? Thank you

    • Reply
      dimitra
      November 27, 2019 at 7:26 pm

      Chicken stock is best but, Vegetable stock will do as long as you add the neck and giblets to the pan ๐Ÿ™‚ happy Thanksgiving!

      • Reply
        Ds
        December 10, 2019 at 9:15 pm

        So… Question from a noob:

        1. In the video it says the thermometer should be inserted and the bird uncovered after 2 hours but in the text it says 2.5. which is accurate?

        2. Do you baste every 20 mins only in the time it is uncovered or do you uncover it, baste it and re-cover it every 20 mins even at the start?

        Thanks!

        • Reply
          dimitra
          December 11, 2019 at 12:00 am

          Hi!
          Welcome and sorry about the confusion.
          You may add the thermometer after 2 hours and baste every 20 minutes after that while the turkey is roasting uncovered ๐Ÿ™‚ Hope this helps!! Happy Holidays! -Dimitra

  • Reply
    Ajairu
    November 27, 2019 at 11:04 pm

    Hey Dimitra!
    This dish sounds simple and great, and I’m planning on making it for Thanksgiving. One question: I grabbed a bag of bite-size new potatoes on sale. If I used this instead of the normal chunks of russet potato, would the final product run the risk of being not as thick (because the skin-on whole baby potatoes presumably won’t let off as much starch)? I know this is a weird question, sorry about that!
    Thank you and hope your Thanksgiving goes great ๐Ÿ™‚

    • Reply
      dimitra
      November 27, 2019 at 11:19 pm

      Yes, those little potatoes would work well. happy Thanksgiving to you as well!!

  • Reply
    Frances
    December 4, 2019 at 12:25 am

    Thank you Dimitras for another yummy recipe. I will be making them tomorrow.

  • Reply
    Luis Alburquerque
    December 4, 2019 at 4:32 pm

    Great recipe! Iโ€™ve made it 2x already and I keep getting requests to make it for gatherings. Amazing ๐Ÿ˜‰

  • Reply
    Mary Bello
    December 7, 2019 at 2:43 pm

    Can I make the Greek Stuffed cabbages with red sauce all on top of the stove without cooking it in the oven. My glass top stove will not allow Dutch ovens to be used.

    • Reply
      dimitra
      December 8, 2019 at 3:40 pm

      Yes, you can even cook the cabbage rolls in a stainless steel pot. Hope this helps!

  • Reply
    Diane Michaels
    December 8, 2019 at 5:09 pm

    What size pan did you use for this dish? I need to cook eight pieces of salom…

    • Reply
      dimitra
      December 11, 2019 at 12:01 am

      Hi Diane! I used a 12-inch round pan. Hope this helps!

  • Reply
    Maria
    December 8, 2019 at 9:24 pm

    Hi Dimitra, I cannot find your link to how to carve a turkey. Could you please give it to me, please?

  • Reply
    Carolyn Hall
    December 14, 2019 at 12:21 am

    Fantastic! My husband and I had so much fun making your recipe for Dolmadakia Avgolemono and it turned out delicious! 5 stars ***** Carolyn and Sandy in Charleston SC

    • Reply
      dimitra
      December 17, 2019 at 4:58 pm

      Thank you! I’m so glad you enjoyed them ๐Ÿ™‚

  • Reply
    mary ellen desimone
    December 14, 2019 at 11:23 am

    i’m confused..measurements of ingredients are?

  • Reply
    Barbara Bowlin
    December 14, 2019 at 5:19 pm

    Greek Pastitsio is not Greek without the spices. Spices define the dish. MUST use spices. Bechamel must have nutmeg. …Added tomatoes makes the dish more Italian!…

    • Reply
      dimitra
      December 17, 2019 at 4:57 pm

      I always add nutmeg to my Bechamel sauce. About the tomatoes, my mom and aunt add tomatoes and they’re both born and raised in Greece. The best thing about cooking is that you get to make dishes to suit your taste. Leave out the tomatoes if you’re not a fan ๐Ÿ˜‰

  • Reply
    Lori
    December 14, 2019 at 11:31 pm

    Great recipes! I just bought my first smooth top stove. Do you ever worry about using cast iron on your smooth top stove?
    I know not to slide any thing around or to God forbid drop it on the glass top, but I guess I worry about it overheating the stove top?
    I’ve hear people say just don’t heat it above medium heat. Your thoughts on that based on your experience:)

    • Reply
      dimitra
      December 17, 2019 at 4:55 pm

      I’ve had several glass cooktops and thankfully, never had any problems with them. I cook with cast-iron all the time (on HIGH heat too!! haha, maybe I’ve been lucky..) Don’t take my word for it, but that’s just my experience so far. Hope this helps!! Happy Holidays ๐Ÿ™‚

  • Reply
    Nickolaos
    December 15, 2019 at 11:52 am

    Another fantastic recipe Dimitra – it turned out just perfect, my guesrs couldnโ€™t get enough of it. I took a photo of the end product, but canโ€™t seem to share it here. Thanks again, I love your recipes and videos

    • Reply
      dimitra
      December 17, 2019 at 4:53 pm

      I’m so happy that you enjoyed this spanakopita recipe. We love it too!! If you’re on facebook or Instagram you can share pics with me there ๐Ÿ™‚ All the best!

  • Reply
    Eve
    December 16, 2019 at 12:18 am

    I used this recipe for the first time today. The dough was very sticky though I decided to go with it as a test. It turned out wonderful…very similar to the Greek Bread I grew up eating from Tarpon Springs, Florida. I almost couldn’t wait 30 minutes for it to cool!

  • Reply
    Michael Matthews
    December 16, 2019 at 12:22 am

    I have a recipe request for stuffed grape leaves, I know there is a Greek name for them, but can’t think of it to save my life. I know there more one recipe to make them, but I can’t seem to find them. Thank you for your time I love all recipes

  • Reply
    Nick @ GreekBoston.com
    December 18, 2019 at 9:15 pm

    These Greek-style Cornish hens are a perfect choice not just during the holidays, but all year long! They’re filled with flavor and stuffing it with ground beef is a nice alternative to bread stuffing.

    • Reply
      dimitra
      December 19, 2019 at 12:04 am

      I agree, Nick! This stuffing is so much better than the bread stuffing. Best wishes!

  • Reply
    Robin
    December 20, 2019 at 11:28 pm

    This is one tasty recipe! I made a double batch to freeze ๐Ÿ™‚ I added parsley to the sauce since I had it, yummy. Seems everything I’m cooking these days is from your website or your book, Dimitra. Just today I made your baklava, naan, and the cabbage rolls. All turned out swell!

  • Reply
    Andrea solis
    December 22, 2019 at 1:41 pm

    I was not told how to clean the lamb ๐Ÿ˜ฅif I needed to remove the skin, I was lost on that aspect! but for the rest, The recipe looks great I will do it today.

  • Reply
    Jo
    December 29, 2019 at 4:35 pm

    I took my son to Greece in May and then again in October. We spent our time sailing round the beautiful Greek islands, stopping in ports to find pastry cafeโ€™s and eating copious amounts of spinach pie. Not sure what I would have done in-between and all this winter without your excellent video. Here in France, I can only find round filo, and itโ€™s not frozen, but it works just fine. Iโ€™ve also tried wrapping portions up and freezing them to reheat when I canโ€™t cook, itโ€™s almost better than fresh! Great, thanks. Jo

  • Reply
    Loukoumades | Nickbesbeas's Blog
    December 30, 2019 at 2:18 am

    […] A holiday favorite for breakfast, thereโ€™s nothing quite like loukoumades. My mom made them every year for us on Christmas morning, but I stayed in California for the holiday this year so decided to make them myself. Credit for this recipe goes to dimitrqsdishes.com (https://www.dimitrasdishes.com/loukoumades-greek-doughnuts-in-a-honey-syrup/). […]

  • Reply
    Dora
    January 3, 2020 at 4:44 am

    Dimitra,
    I am Greek as well and I loved your loukoumades. I have 2 questions. first How hot do you make your oil ? Second, can I refrigerated the left over batter. It made too many

    • Reply
      dimitra
      January 6, 2020 at 1:01 am

      Hi Dora!
      The oil should be between 350 -375 degrees Fahrenheit. Any lower than that and the loukoumades will absorb the oil. The batter can be refrigerated for 1 day. I have not kept it longer than that. ALl the best, Dimitra

  • Reply
    Lonnie Hartstack
    January 7, 2020 at 1:04 am

    Could I use my frozen garden duke? I shred it and freeze in 2 c bags. When defrosted I have nearly a 1/2 c of liquid and probably not much more than 1/2-1 c of shredded zuke. I do know that when my zucchini breads calls for 2 cups of shredded fresh zucchini I put one of my frozen packages with a liquid and the breads turn out fine.

    • Reply
      dimitra
      January 8, 2020 at 12:26 am

      Hi Lonnie! Yes, you absolutely can add your frozen shredded zucchini.It will work just fine. Enjoy!

  • Reply
    Lonnie Hartstack
    January 7, 2020 at 1:06 am

    Zuke NOT duke…. and with THE LIQUID not A LIQUID

  • Reply
    Naslie Brazao
    January 10, 2020 at 8:10 am

    Fabulous- will give this a try ASAP

    Naslie

  • Reply
    Nick @ GreekBoston.com
    January 10, 2020 at 6:21 pm

    I love the flavors in your kourambiedes! I had never thought to put cardamom in mine, but I love the flavor of that spice. Perhaps in my next batch, I’ll give it a try!

    • Reply
      dimitra
      January 13, 2020 at 11:23 pm

      Cardamom and rose (and pistachios) pair so well together. We love them too around here! Hope you enjoy them ๐Ÿ™‚

  • Reply
    George P Miller
    January 12, 2020 at 12:18 am

    It looks great. question, with only egg yolks you add olive oil but in the list of ingredients you don’t specify amount.

    • Reply
      dimitra
      January 13, 2020 at 11:22 pm

      Sorry about that, I fixed it ๐Ÿ™‚

  • Reply
    Englesakis Aida
    January 12, 2020 at 12:36 am

    hi Demetrius I’m allergic to onions can you leave the onions out of the soup the lemon soup

    • Reply
      dimitra
      January 13, 2020 at 11:21 pm

      Yes, you may leave the onions out. All the best, Dimitra

  • Reply
    MARY C JACOBS
    January 12, 2020 at 5:12 pm

    If you are making these ahead of time – what is the best way to store the baked galaktoboureko and for how long can that be done?

    • Reply
      dimitra
      January 13, 2020 at 11:20 pm

      Baked galaktoboureko tastes best served the same day. It keeps fresh in the refrigerator, stored in an airtight container up to 5 days. You can assemble the rolls and bake the amount that you will serve and freeze the rest (unbaked) up to 1 month.

  • Reply
    Daniel Kelly
    January 13, 2020 at 4:00 am

    How many capers did you use for this? BTW I love your teaching and I am happy you are paying attention to Low Carb. How about more vegetable ,olive oil, cheesy dishes? I am a big fan of Kuroneki early harvest olive oil and would love for you to feature it more.

  • Reply
    Daniel Kelly
    January 13, 2020 at 4:16 am

    How many capers did you use for this? BTW I love your teaching and I am happy you are paying attention to Low Carb. How about more vegetable ,olive oil, cheesy dishes? I am a big fan of Kuroneki early harvest olive oil and would love for you to feature it more. Oops..now I notice you did not mention the olives.

  • Reply
    Caryn Hays
    January 14, 2020 at 2:42 am

    You donโ€™t say how much olive oil to use in the egg yolk version. I just guessed about a TBSP or 2 and went with it. This was delicious by the way. Everything that I have made from your web site has been great. Simple and elegant are the words I would use. Thank you so much for sharing. Keep up the great work. Caryn

  • Reply
    Oliver
    January 19, 2020 at 10:43 pm

    i have some leftover filling after making these rolls (delicious!). Any ideas for using it up?
    Oliver

    • Reply
      dimitra
      January 20, 2020 at 12:17 am

      You can use it to stuff mushrooms, or even make little phyllo rolls with it ๐Ÿ™‚

  • Reply
    susan Smith
    January 21, 2020 at 2:27 am

    Mmmgood

  • Reply
    Nick @ GreekBoston.com
    January 23, 2020 at 2:42 pm

    This cookie represents everything that is great about Greek cuisine. This cookie is a nice little treat, and the date in the center is a nice touch. Dates are commonly grown in Cyprus!

    • Reply
      dimitra
      January 30, 2020 at 6:12 pm

      Dates are a wonderful dessert all on their own. We love them!

  • Reply
    Nick @ GreekBoston.com
    January 23, 2020 at 3:13 pm

    Eggplant has a heartiness to it that lends itself well to replacing meat in this dish. The addition of the red pepper gives the dish an delicate kick. These croquettes are great with tomato sauce or by themselves!

    • Reply
      dimitra
      January 30, 2020 at 6:12 pm

      I agree! I love them with the tomato sauce. All the best, Nick!

  • Reply
    Carol B
    January 24, 2020 at 6:24 pm

    Hello again Dimitra. Can you tell me please what to do about beans? I soaked them overnight and now I habe been cooking them for more than two hours and they are still hard. I always use frozen beans because its easier to make soups or fasolada but now for the first I try to use fresh beans, dont know the kind, white ones and after cooking them so long they are still hard. Do you have some trick or advise?

    • Reply
      dimitra
      January 30, 2020 at 6:11 pm

      Hi Carol! It sounds like you ended up with a bag of old beans :/ Fresh beans are ready much quicker. Especially black-eyed peas, they’re ready in no time. Try to purchase them from a store that sells beans quickly so that you can get a fresh batch. Otherwise, frozen beans work well in this recipe. Hope this helps!
      Dimitra

  • Reply
    Lonnie Hartstack
    January 27, 2020 at 4:59 pm

    I can’t imagine how tasty this would be with fresh fennel. We don’t have access to fennel in our rural area. (I’m growing some in the garden this year!) Anyway, I used fennel seeds and it still gave a great flavor. My husband raved about it more than once.

  • Reply
    Nick @ GreekBoston.com
    January 29, 2020 at 3:26 pm

    Traditional spnakopita made with fillo dough can be time consuming. This is an easy option that’s a definite crowd pleaser! It has all the flavors, it’s just that the dough has a different texture. ni

    • Reply
      dimitra
      January 30, 2020 at 6:08 pm

      I love puff pastry! Along with the spanakopita filling, it is to die for. Thanks for being here Nick ๐Ÿ™‚

  • Reply
    hirundine
    February 1, 2020 at 7:08 pm

    Nice…!

  • Reply
    hirundine
    February 3, 2020 at 7:33 pm

    Oh howdy, Love your veggie dishes not so keen on the meat ones. So, i’ll pass but lovely presentations as always! Cheers

    • Reply
      dimitra
      February 5, 2020 at 2:40 pm

      Thanks for being here! I have lots of veggie dishes coming next month for lent along with an all-vegetarian e-cookbook ๐Ÿ™‚

      • Reply
        Karen Myers
        April 1, 2020 at 11:35 pm

        Oh good, I’m vegan. I like to modify your recipes. Very tasty

  • Reply
    Yvonne
    February 4, 2020 at 6:05 pm

    What temperature do you broil the chicken on?

    • Reply
      dimitra
      February 5, 2020 at 2:39 pm

      Here in America, there are 2 broiler settings: High and low. I always set it to high.

  • Reply
    Momna
    February 6, 2020 at 4:40 pm

    Looks so good, canโ€™t wait to try it..!!

  • Reply
    Alexis
    February 9, 2020 at 4:09 pm

    Do these sit well overnight after baked in a zip lock bag or air tight container?

    • Reply
      dimitra
      February 10, 2020 at 1:28 pm

      Yes, they stay fresh for 2-3 days. Toast them in the oven before serving and they will be fantastic!

  • Reply
    Rebecca Dean
    February 9, 2020 at 8:14 pm

    Can you freeze leftover moussaka?

    • Reply
      dimitra
      February 10, 2020 at 1:27 pm

      Yes, you may freeze leftovers ๐Ÿ™‚

  • Reply
    Celia Beerman
    February 10, 2020 at 2:03 pm

    I am retired, and love to cook. I have never been fond of baking, but decided to challenge myself to make bread. I stumbled upon your YouTube video for this recipe because it looked easy, I decided to use it I was so thrilled with myself, and the outcome . The bread was picture perfect, and delicious!thanks to you! I canโ€™t wait to try another one of your bread recipes.

  • Reply
    Leah Goldman
    February 11, 2020 at 12:32 am

    So delicious! I made them for a date and he was very impressed. Thank you for all of your wonderful recipes. Now I have to try them all! I took a photo for you but Iโ€™m not seeing how to post it… Thanks Again!

    • Reply
      dimitra
      February 12, 2020 at 4:06 pm

      I’m so happy that you both enjoyed it! You can share pictures with me on Instagram and Facebook ๐Ÿ™‚

  • Reply
    Ellie
    February 12, 2020 at 12:23 pm

    This recipe is delicious and we just love it.. .. Thank you so much!

  • Reply
    Nick @ GreekBoston.com
    February 13, 2020 at 8:11 pm

    This simple Greek tomato soup is a wonderful addition to the dinner table! You can certainly make this dish year round but it’s even better when using perfectly ripened, in season tomatoes.

  • Reply
    Christina
    February 14, 2020 at 4:15 pm

    What happened to the list of ingredients?

  • Reply
    Terri Pierracos
    February 15, 2020 at 10:31 pm

    5his was the best bread recipe I have ever tried and the easiest. Perfect results for the 4 times I have made it. This time I made and will place in fridge to bake the next day. I just had a question. Do I put in fridge after the first rise or second? Thank you! I love all your recipes!!

  • Reply
    Terri Pierracos
    February 15, 2020 at 10:32 pm

    This was the best bread recipe I have ever tried and the easiest. Perfect results for the 4 times I have made it. This time I made I plan to place in the fridge to bake the next day. I just had a question. Do I put in fridge after the first rise or second? Thank you Dimitra! I love all your recipes!!

  • Reply
    Helen
    February 17, 2020 at 4:53 pm

    Your recipe calls for 15 oz ricotta, but the ricotta in the video looks larger than that. Do you use 15 oz? It looks wonderful. I am going to make it for my friends in a couple days. Thank you!

  • Reply
    Maria Vilardi
    February 17, 2020 at 6:43 pm

    Can’t seem to get recipe for Spinach & Feta Phyllo Rolls. It only gives me the video, I need the amount of everything

    • Reply
      dimitra
      February 17, 2020 at 11:47 pm

      Hey Maria!
      Thanks so much for being here today. These spinach rolls were part of my Thanksgiving special “Menu Series” and this recipe along with the remaining recipes that are part of this menu are in my ebook. It is available to download for just $2.99. Here’s the link: https://www.dimitrasdishes.com/product/the-holiday-table-thanksgiving-menu-2/

      Best regards,
      Dimitra

      • Reply
        Iulia
        March 14, 2020 at 7:55 pm

        I love these rolls, made them twice already, but every time there is too much liquid coming out while they are baked. Yours seem perfect in the video. Could it be because of fresh spinach?

  • Reply
    NK
    February 22, 2020 at 7:59 pm

    I am going to try this recipe for a do next week. I will be freezing the unbaked rolls so want to know if they should be drizzled with melted butter before freezing or before baking? Thanks!

    • Reply
      dimitra
      February 23, 2020 at 3:30 pm

      Hi NK! You’re gonna be so happy you made these ๐Ÿ™‚ Go ahead and drizzle the butter before freezing so that way all you have to do when you’re ready to serve these is bake them and drizzle with the syrup. Enjoy!

  • Reply
    Julianna Fragulis
    February 22, 2020 at 11:06 pm

    Easiest and most flavorful chicken recipe ever! I was able to marinate the chicken for 2 hours, brought the chicken to room temp and fried them in my cast iron skillet. Yum!!

    • Reply
      dimitra
      February 23, 2020 at 3:28 pm

      Hi Julianna! I’m so glad that you gave this recipe a try and enjoyed it ๐Ÿ™‚ All the best, Dimitra

  • Reply
    Bruno Di Giusto
    February 26, 2020 at 12:58 am

    Dear Dimitra,
    I did your recipe yesterday and it was an absolute blast. The lamb was melting in the mouth, the eggplant was so creamy and flavorful. This recipe is on its way to becoming a family staple. I modified a bit the recipe by replacing the cinnamon powder by a cinnamon stick and draining the cooking oil after cooking the onions. Thanks a lot for sharing your recipes!

  • Reply
    Janice
    February 26, 2020 at 2:45 am

    I made this today and I am so sad I didnโ€™t double the recipe – it was so good! A double batch is already on the menu for next week. Thank you!

  • Reply
    Karen Myers
    February 26, 2020 at 10:32 pm

    This is so good. I love the lemon marinade.

  • Reply
    Corina
    February 29, 2020 at 5:09 pm

    Making it for today..so far the marinade smell AMAZING!. Will come later for final review๐Ÿ˜‹

    • Reply
      Corina
      April 21, 2020 at 7:12 pm

      This is my go to meal when in hurry or lazy or hosting dinner with extended family. My family loves it!

  • Reply
    Mary
    March 1, 2020 at 5:56 pm

    My YaYa always topped Peppers & Tomatoes with either Mizithra or Romano cheese.๐Ÿ˜Š

  • Reply
    Mary Hills
    March 1, 2020 at 10:20 pm

    I Love shawarma and this is the best I have ever had! I did make it with boneless, skinless chicken breast and it was perfect. Thank you for another great recipe.

  • Reply
    Leo laochua
    March 2, 2020 at 1:31 am

    My sincere thank you for your expertise and kindness teaching me how to make new york style pizza…

  • Reply
    Alex
    March 3, 2020 at 2:44 am

    Hi Dimitri. Love this recipe ! I have one question after leaving the dough in the fridge (can I cook the Loukoumades right away or do I need to wait for the dough to cool down a bit?) thanks !

    • Reply
      dimitra
      March 5, 2020 at 1:28 am

      Hi Alex! It is best to let the batter come to room temperature so that the oil does not cool down. If the oil cools while frying they will be greasy. Hope this helps. Best regards, Dimitra.

  • Reply
    hirundine
    March 14, 2020 at 7:16 pm

    Gosh, yes!! Love Tahini … sesame goodness!

  • Reply
    Janet
    March 14, 2020 at 8:41 pm

    Dimitras, I made this easy and delicious tart to serve to company. It was perfect and my baking skills are lacking. My friends were so impressed. It was not just good it was perfect! Thanks for making me look so good!

  • Reply
    David Lewis
    March 15, 2020 at 1:38 am

    Hi Dimitra 3-14-20

    Made this Lamb Shank recipe today. Results: PERFECT. After I finished cooking I used the juices and garlic cloves to mix with brown rice, Great flavor! Keep the lamb recipes coming. Love your channel.

  • Reply
    Kartia KEHAGIAS
    March 16, 2020 at 7:06 am

    Brilliant easy Recipe for Lagana Thank you Dimitra

  • Reply
    Corrรญne
    March 20, 2020 at 2:30 am

    Can I use long or medium grain rice instead of basmati rice?

    • Reply
      dimitra
      March 20, 2020 at 3:03 pm

      Yes, you may use medium-grain rice.

  • Reply
    Nick @ GreekBoston.com
    March 20, 2020 at 5:13 pm

    Briam is one of those dishes that is a classic staple in Greek cuisine. Although most recipes do have similar ingredients, it can be altered depending on what’s available. Your version is great, and I love the idea of putting it in a puff pastry!

  • Reply
    Maria
    March 20, 2020 at 6:10 pm

    You need to suggest how long the chicken needs to cook in the broth. i used legs and thighs to give it great flavor! Thanks

  • Reply
    Lorri proctor
    March 20, 2020 at 9:57 pm

    Thank you, dear Dimitra. These are delicious looking and, like you, have lots of beans I can use. Sent you some of my novels, hope you get them okay at your jfk address. They may give you agood read during quarantine! Xxxxxxxxx

  • Reply
    Sandy Kollias
    March 25, 2020 at 4:38 pm

    Hi Dimitra!

    I love all your recipes !
    I love the chicken avgolemono soup recipe especially but you used to have another video posted before this one and I really would like to follow that one. Is there any you can put it up for me ? Thank you.
    Sandy

  • Reply
    Vanessa
    March 27, 2020 at 3:04 pm

    Hi, Dimitra. Hope you and yours are well during these difficult times we are facing. I plan on trying your recipe later today!! I was wondering about buttering the frozen tiropites…would you recommend brushing the frozen tiropites with additional butter as you do for the fresh ones? If so, would you recommend doing this before freezing or before baking?

    ๐Ÿ™‚ Vanessa

    • Reply
      dimitra
      March 27, 2020 at 7:24 pm

      Hi Vanessa!
      Thanks so much for being here ๐Ÿ™‚
      I would freeze them without the butter and just add the butter when you’re ready to bake them. either way will work however, adding the butter later makes things less messy. Hope this helps. Please let me know if I can help in any other way.
      Best wishes,
      Dimitra

  • Reply
    ILIRIANA LITSIADIS
    March 27, 2020 at 4:21 pm

    this will be my to go kima recipe for my family! thank you! love your recipes!

  • Reply
    camirra
    March 27, 2020 at 11:50 pm

    This just came out the oven and its amazingly good. i mean it really is resturant quality. i made it into a warm panini with sauted spinach, spiced chickpeas, onions, and the dip. Loved it so much. Im low carb so i used a low carb wrap

  • Reply
    Karen Myers
    March 29, 2020 at 2:13 am

    You didn’t say how to put this together. Is the crust on top and bottom? How do you make the sides roll? How long do I cook it fresh? Thanks, it looks good

    • Reply
      dimitra
      March 29, 2020 at 3:12 am

      Hi Karen,
      Thank you very much for taking the time out to write your comment and bring this to my attention. I write the recipes out on Microsoft word and then paste them onto the recipe card here, on my website. I completely forgot to paste the last part of the recipe. But, Thanks to you, I fixed it!!
      Pleas let me know if there is still something that I can help you with. THANK YOU!! xxDimitra

  • Reply
    hirundine
    March 30, 2020 at 10:57 pm

    Suppose the yoghurt helps activate the B. Powder.? Family background Cretan..? Certainly can see that classic Phoenician beauty in you! Not being familiar. Yet you have it. Crete seems to have some wonderful megaliths there too?

  • Reply
    Gabriele
    March 30, 2020 at 11:24 pm

    These look so good, can’t wait to try them. Have you ever tried to make floyeres? I used to have those all the time at Poseiden bakery when I worked in Manhattan.

  • Reply
    Jenni
    March 31, 2020 at 11:00 pm

    Dimitra, made your bread today. It turned out great. I think I could have cooked it a bit longer. I dont have a cast iron pan but I did puf a pan on the bottom of the oven with the ice and it turned out fine.

  • Reply
    Carol
    April 1, 2020 at 10:36 pm

    so how it it with mizithra cheese since I have it. Do I have to strain it as well and add flour? Thank you for another great recipe, Ive been scared to try to make lixnarakia but thanks to you I am determined now and they better be as good as my mothers in law ๐Ÿ˜€

    • Reply
      dimitra
      April 2, 2020 at 3:48 pm

      Great!! You have mizithra. How lucky ๐Ÿ™‚ Yes, strain it overnight and I would still add the semolina flour. It creates such a creamy filling. Let me know how your mother-in-law like them ๐Ÿ™‚ xoxo

  • Reply
    Helen K. Nicolelis
    April 2, 2020 at 7:45 pm

    If I cannot buy the phyllo, do you have a recipe to replace it?
    Eleni

  • Reply
    Peter Cakmis
    April 3, 2020 at 2:19 am

    I love yourshow. At 87 had the Good Fortune of going to Greece many times.i had a share in the restaurant Bella Elene in Politia,(sp?) out side of Athens. My son is a chef and we look at your program to pick up new ideas along with that it is great listen to the music. My best to you and your success. Trying to send your mail to my daughter to get her to sign up
    her to sign up. Thanks

    • Reply
      dimitra
      April 3, 2020 at 2:56 pm

      Thank you very much for your comment and for being here! I really appreciate you and wish you all the very best. Love and best wishes, Dimitra

  • Reply
    Gloria
    April 3, 2020 at 11:29 pm

    Your recipe says 1/4teaspoon of semolina flour but in your video it looks like 1/4 cup

    • Reply
      dimitra
      April 4, 2020 at 1:12 am

      Oh, ok! Thank you very much for bringing it to my attention. I will correct that immediately. All the best, Dimitra

  • Reply
    Charlotte
    April 4, 2020 at 10:13 am

    Is it possible the oven temp should be lower on the second bake? Luckily I checked on them after 20 minutes, as they were beginning to burn, and then I remembered that with a different double-bake recipe I used the oven temperature was lower the second time.
    Still lovely though, thank you for the recipe!

    • Reply
      dimitra
      April 6, 2020 at 3:41 am

      Hi Charlotte,

      So, ovens vary and I’m so glad that you were keeping a watchful eye on them. Next time, you can reduce the temperature to 300 ยฐF on the second bake and bake them to your desired crispness. Hope this helps and thanks so much for being here ๐Ÿ™‚ xx Dimitra

  • Reply
    Morfia
    April 4, 2020 at 2:34 pm

    Hi Dimitra thank you for the wonderful recipes. I have a question what can I use for the bread if I donโ€™t have a pizza stone ? Thank you. Stay safe and have a blessed day

    • Reply
      dimitra
      April 6, 2020 at 3:39 am

      Do you have any extra tiles? Ceramic tiles are the best. That’s what I keep in my oven all the time ๐Ÿ™‚

  • Reply
    Tiropitas – Alexandra's Isolation Adventures
    April 5, 2020 at 5:24 pm

    […] Recipe can be found here. […]

  • Reply
    Megan
    April 5, 2020 at 6:39 pm

    So simple & tastes exactly like store bought Nutella yet healthier! Thanks for the recipe ๐Ÿ™‚

    • Reply
      dimitra
      April 6, 2020 at 3:36 am

      I’m so glad that you enjoyed it ๐Ÿ™‚

  • Reply
    Kathy
    April 6, 2020 at 2:46 pm

    Hi, Iโ€™m going to try these this year. Your recipes are great. Do I need to shift the flour and if so do I measure it out first or shift then measure my flour

    Thank you

    • Reply
      dimitra
      April 6, 2020 at 5:10 pm

      You can measure the flour out first then, sift it ๐Ÿ™‚ I just whisk it in a big bowl ๐Ÿ™‚ Enjoy!!

      • Reply
        Kathy
        April 6, 2020 at 5:22 pm

        Thank you! ๐Ÿ™‚

  • Reply
    Nicole Metzel
    April 6, 2020 at 2:51 pm

    Hey Dimitra! If I wanted to double this recipe – what would the new measurements be? I need to make a lot of tsourekia.

    • Reply
      dimitra
      April 6, 2020 at 5:10 pm

      They would stay the same. Are you making them using a tabletop mixer (what size), plus keep in mind that these mixers can not take too much of a load or else the motor will burn… Or, are you making them by hand? If you’re making them by hand (kneading without a mixer) then, double the recipe for each batch that you will make. Knead for 15 minutes. Also. these can be made smaller too!! I have a new tsoureki recipe that will go up on Wednesday. They will be smaller (wreaths) and will be filled. It might be a good idea to wait for that one ๐Ÿ™‚ Please let me know if you have any more questions. Thanks for being here ๐Ÿ™‚

  • Reply
    Maria Rivera
    April 6, 2020 at 11:48 pm

    If I wanted to make a Lemon butter cream…would I substitute Lemon juice for the extract?

    • Reply
      dimitra
      April 7, 2020 at 12:16 pm

      Hi Maria,
      No, I would not at lemon juice. If you have lemon extract that would be better. However, even better than extract is lemon curd. I hope this helps!! xx Dimitra

  • Reply
    Connie
    April 8, 2020 at 1:12 am

    Thank you for all of the delicious recipes! Please show us how to make trahana soup and in the red sauce!

  • Reply
    Eoanna
    April 9, 2020 at 3:58 pm

    Hi Dimitra – I want to try your recipe for Greek Easter next week but Iโ€™m having trouble finding bread flour at this time due to the Covid pandemic. I do have All purpose flour. Do you think it will make a big difference? Have you tried it with all purpose flour?

    • Reply
      dimitra
      April 9, 2020 at 4:18 pm

      Same here!! No bread flour anywhere so, I tested my recipe using all-purpose flour ad it worked!! I put all of my tips for doing this in this new tsoureki video that was posted yesterday. Please read it carefully because the all-purpose flour will not work unless the dough is kneaded for much longer (double the time that bread flour takes). If you follow the tips you will be so peasantly surprised. I hope this post helps you and feel free to post as many questions as you have in the comments. I’m checking back very often as I know that many of us are baking a lot these days and need extra help. I’m here to help!!

      Here’s the new tsoureki recipe. You do not have to fill them as I did.
      https://www.dimitrasdishes.com/stuffed-tsoureki-minis-greek-easter-bread-wreaths-twists/

      • Reply
        Eoanna
        April 15, 2020 at 1:30 am

        Thank you for your reply Dimitra… tried the recipe today with all purpose flour and kneaded it extra as you suggested and it turned out amazing. I wonder whether our flour up here in Canada is different because the dough was very dry but no worries I added a little extra warm milk. So happy to have yummy tsoureki for Greek Easter!

        • Reply
          Maria
          April 16, 2020 at 11:13 pm

          Iโ€™ve been making tsourekia for about 30 years. I always use all purpose flour and I live in Canada. Never have the tsourekia been dry. You may have added too much flour. My tsoureki recipe is almost the same, a couple of differences. I make anywhere from 10 to 12 at a time. Family and friends are always waiting for them. .

  • Reply
    Rebecca Ross
    April 10, 2020 at 2:52 am

    This was delicious!!! We had a favorite Greek restaurant that closed without warning. Every Thursday their special was spinach pie platter and it was my favorite! Iโ€™ve tried lots of recipes over the years looking for a recipe that tasted like theirs but none came close until now. Yours hit the mark exactly and itโ€™s the recipe Iโ€™ve been searching for !! Thank you!!!!

  • Reply
    Apple & Sultana Puff Pastry Plait – Days to fill
    April 10, 2020 at 9:16 am

    […] APPLE STRUDEL PUFF PASTRY BRAID […]

  • Reply
    Dimitra
    April 10, 2020 at 10:08 am

    what a great and easy recipe to follow. They are so yum. This is the first time I made tsourekia and I’m so impressed..Than you

  • Reply
    Michael F Colpoys
    April 10, 2020 at 3:47 pm

    Awesome!

  • Reply
    Bambi Nikolakis-Williams
    April 11, 2020 at 1:02 am

    Good evening. Sooo glad I found your video site. Can you please tell me what quart size your Kitchen Aid mixer is? I have a 5 at and I’m afraid that it will not hold all of the ingredients in the recipe and I hate waste flour at this point in the grocery crisis. Thank you in advance. Keep up the great work!!

    • Reply
      dimitra
      April 11, 2020 at 1:12 am

      Hi! It’s so good to have you here ๐Ÿ™‚
      My Kitchen Aid is a 5-quart. So, it will work!! All the best ๐Ÿ™‚

  • Reply
    Rallou Matzakos
    April 11, 2020 at 9:54 pm

    I have a new oven and now has a convection mode. Before it was just a conventional oven. Are you making 350 in conventional or 350 in a convection? Thanks

    • Reply
      dimitra
      April 11, 2020 at 9:56 pm

      Hi! My oven does not have a convection option. I wouldn’t use it in this recipe. If you do keep an eye on it as it might be ready 10 minutes ahead of time ๐Ÿ™‚
      Hope this helps!!

  • Reply
    Helen of Troy
    April 11, 2020 at 11:35 pm

    Hello! Thank you for the YouTube video and recipe! They turned out amazing!!! Should I be freezing these until Easter next week?

    • Reply
      dimitra
      April 13, 2020 at 2:14 am

      Yes! They will stay freshest if frozen then, thaw overnight in the refrigerator. On Easter Day, let them come to room temperature. Enjoy!!

  • Reply
    Litsa Dvorak
    April 12, 2020 at 12:26 pm

    This was fantastic! The best chicken pot pie I ever had. My daughter’s loved it. Roasting the veggies first really makes a big difference. I never would have thought of doing that.

  • Reply
    Sava Toufexis
    April 12, 2020 at 10:42 pm

    Hi Thimitra! I just made this today exactly how you did it in your video. Turned out great! Delicious! Nostimo! Efharisto, Kookla!

  • Reply
    Tee Bourdakos
    April 13, 2020 at 4:17 am

    Hi Dimitra
    I just want to thank you for this recipe. I made it and it came out perfect! Kali Anastasi

  • Reply
    DESPINA kaliotzakis
    April 13, 2020 at 4:46 am

    Hello

    my dough didn’t rise at all, don’t know what I did wrong. Followed recipe to the T

  • Reply
    Kathy
    April 13, 2020 at 12:03 pm

    This were amazing Dimitra! Thank you for another great recipe.

  • Reply
    Christina Monahas
    April 13, 2020 at 6:39 pm

    Hey Dimitra!!

    Just curious, how/when can I add the red eggs to the bread? And it may be a duuuuuumb question but they do need to be fully hard boiled right lol? Any help would be appreciated…trying to surprise my Yiayia, Mama and Thea so I can’t ask them for their tricks like I normally would!

  • Reply
    Gina
    April 13, 2020 at 8:18 pm

    Hi- very excited to finally try out this recipe. I only have fresh yeast. What changes would I make in the baking process?

  • Reply
    Helen Bono
    April 13, 2020 at 11:40 pm

    Dimitra, I would like your recipe for Greek donuts, Lalgia.
    You pictured them not long ago but I was unable to find
    the exact recipe. I am happy to be receiving your delicious
    handiwork. Keep it up–many thanks!
    Helen

    • Reply
      dimitra
      April 14, 2020 at 3:01 pm

      Hi Helen,
      Sure! Here’s that link:https://www.dimitrasdishes.com/lalagia/#recipe
      The more recent recipes can be found on my home page and if you’re still having trouble there is a search bar at the top right corner of the page as well. I hope this helps. xx Dimitra

  • Reply
    Cleo
    April 14, 2020 at 12:03 pm

    Hi Dimitra,
    I lover your recipes. Thank you for your delicious and information recipes and videos! Glad to see everyone is baking to keep sane at a time like this.
    I had a question regarding the difference in the way you butter or oil the spanakopites vs. the tiropites. Your spanakopita recipe calls for pouring 1/2 cup olive oil over the triangles before baking (rather than buttering the 2 strips of phyllo before filling with the spinach mixture). However, when making the tiropites, the recipe says to butter the 2 strips of phyllo before filling, and then butter the tops of the triangles, rather than pouring oil over them. Is there a preferred method for both recipes, or do either methods work? Thanks and stay well!

    • Reply
      dimitra
      April 14, 2020 at 2:58 pm

      Hi Cleo!
      First of all, thank you very much for being here. I really appreciate your support. As for your question, yes, you may use either way. The butter definitely adds much more flavor. I would love to hear about which method you used and how you liked it ๐Ÿ™‚ All the best, Dimitra

      • Reply
        Cleo
        April 14, 2020 at 4:36 pm

        Thank you. Kali Anastasi!

  • Reply
    Christine
    April 14, 2020 at 3:43 pm

    Would you double this recipe for a 9×13 pan?

    • Reply
      dimitra
      April 15, 2020 at 5:04 pm

      It depends on how thick you would like the cream to be. I normally would not, however if you want more cream, you can double the amount of it but still use the same quantity of phyllo. One pound will be sufficient.

  • Reply
    Antigoni Nimorakiotakis
    April 14, 2020 at 4:20 pm

    How much yeast in teaspoons or tablespoons?

  • Reply
    Bee
    April 14, 2020 at 9:58 pm

    do you have a video for the mini tsoureki stuffed?

  • Reply
    Eleni Zeniou
    April 15, 2020 at 4:43 am

    How many people does this recipe serve?

  • Reply
    Vicki
    April 15, 2020 at 2:51 pm

    Hi Dimitra!

    I lover your recipes. Where can I find tea biscuits?

    • Reply
      dimitra
      April 15, 2020 at 4:44 pm

      Hi Vicki! Thank you ๐Ÿ™‚
      The Greek-style tea biscuits are usually sold in Greek/Mediterranean grocery stores. The brand “Miranda” makes delicious tea cookies. If you live in an area where there is a large Greek community they might be sold in the local supermarkets. But, feel free to use any plain cookies to make this dessert. Shortbread will work too. They’re also called digestive biscuits and are sometimes sold in the “European” section of the supermarket. I hope this helps!

  • Reply
    Markela
    April 15, 2020 at 5:20 pm

    How can you make this using a bread machine to make the dough?

    • Reply
      dimitra
      April 15, 2020 at 8:14 pm

      I’m sorry but, I’ve never used a bread machine so, I cannot help this time.

  • Reply
    Rose Saad
    April 15, 2020 at 5:48 pm

    Great! Thanks for the info. A friend of mine uses both powdered sugar and granulated sugar I. Her tsourecki. Have you ever heard of this? Thx

    • Reply
      dimitra
      April 15, 2020 at 8:14 pm

      I have not. I’ve tried making it many ways have also failed miserably in the past using bad recipes. This one has been tried and tested and works every time. I hope that you enjoy it ๐Ÿ™‚

  • Reply
    Audrey
    April 15, 2020 at 6:02 pm

    Hi I like making cheese boereg. Armenian. I do use filo dough but sometimes this dough makes nice individual triangles or as we call them boereg the cheese filling is made with a mixture of feta and brick cheese Or Monterey Jack if brick not available. NOT cheddar

  • Reply
    georgia christopher
    April 15, 2020 at 9:14 pm

    Is this recipe for on loaf or for 2 smaller loaves. I made it. They came our good, but they are smaller 13″ loaves – not huge.
    Still in the oven so I don’t know how they will taste. I cook by bread to and internal temp of 190 degrees. Does this agree with your settings? I struggle with this recipe, but not other breads.

    • Reply
      dimitra
      April 16, 2020 at 1:47 am

      Since there isn’t a recipe on this post I am assuming that you either made the stuffed or the traditional plain braids. It is the same exact recipe anyway, for both ๐Ÿ™‚ So, it makes 2 large braids or 6 smaller twists/wreaths. Hope this helps.

  • Reply
    georgia christopher
    April 15, 2020 at 9:15 pm

    Another question – can you substitute orange juice for the milk?

    • Reply
      dimitra
      April 16, 2020 at 1:45 am

      You can do half water and half orange juice ๐Ÿ™‚

  • Reply
    Lucykrav
    April 16, 2020 at 3:26 am

    Hi Dimitra, have you tried using bread improver, and what do you think of this.

  • Reply
    Dimitra Arvanitidis
    April 16, 2020 at 11:33 am

    Hi,we do a lot of baking at this time of the year and my dad and I compare, I was wandering can I put the koulourakia dough in the fridge over night or will it alter the outcome of it? Also how does the cream inhance your recipe for the koulourakia? I love using cream when ever I can and will be trying your recipe tomorrow, cheers,dimi

  • Reply
    Sam
    April 16, 2020 at 2:01 pm

    Hi Dimitra, this is my first attempt at tsoureki, despite having living in Athens for 25 years. Everything looked exactly like it should until the proofing stage. But the dough hasn’t risen much at all sadly. Now it may be because I only had all purpose flour and I didn’t see this new, updated recipe and hints until too late. I didn’t knead it for the extra time. But I also wanted to ask if you know whether or not our dry yeast in Greece is the same strength as yours in the U.S.?
    It smells great though so won’t go to waste, I’ll just have to have another go to get things right!

  • Reply
    Chrisitne
    April 16, 2020 at 8:00 pm

    I had trouble buying bread flour but I did find white spelt flour that says on the packaging “all purpose flour bread baking quality”. Do I need to change the recipe at all to use this flour? Thanks.

  • Reply
    Karen
    April 16, 2020 at 10:55 pm

    On my goodness! These are amazing! We are shoveling them in! Light and delicious! Mine do not look pretty but they taste wonderful!

  • Reply
    Maria
    April 16, 2020 at 11:46 pm

    This was a delicious dinner! I served it with homemade bread and your recipe for hummus. Both the Greek Spinach & Potato Stew and Hummus turned out perfectly. Thanks for such great directions.

  • Reply
    Eturner
    April 17, 2020 at 2:30 am

    Why does tsoureki get dense after it cools?

  • Reply
    Mina Vlamakis
    April 17, 2020 at 4:58 am

    Thank you. Made them for my very first time I think your recipe is full proof AND I loved the dryer. I did it 2as and added thewatm towel on top of it. Thank You! Cant wait to try more. Did the stuffed with nutella too!

  • Reply
    Jacqui Bisas
    April 17, 2020 at 12:17 pm

    Hi Dimitra

    Thank you for your recipe, we tried Tsoureki for the first time using your recipe and they were great (maybe a little too long in the oven which we will perfect next time!). We did not have a machine and kneaded by hand for 15 minutes. A fun family activity in isolation! Smells delicious – from our kitchen in Melbourne, Australia!

  • Reply
    Nick @ GreekBoston.com
    April 17, 2020 at 6:01 pm

    These fritters are a delicious addition to any Greek table! When my family makes this, we sometimes use dill instead of mint, and my favorite thing is to dip them in tzatziki!

    • Reply
      dimitra
      April 17, 2020 at 6:57 pm

      Thanks so much, Nick! The dill sounds amazing ๐Ÿ™‚

  • Reply
    Maria
    April 17, 2020 at 7:41 pm

    Hello Dimitra!
    Love your how-to video! I will attempt making tsoureki for the first time tomorrow ๐Ÿ™‚ Currently, I’m living in Greece so there is an obligation factor (hehehehe). Anyway, is it possible use to dough blade on my food processor for the kneading portion?

    • Reply
      dimitra
      April 17, 2020 at 8:01 pm

      Hi Maria! You can start with that and if it starts to slow down, switch to kneading by hand. All the best, Dimitra xx

  • Reply
    Stephanie
    April 18, 2020 at 3:04 am

    Hi Dimitra- I made your tsourekia today ( both stuffed/with nutella and plain) and they were absolutely amazing. I ate tsourekia for years when I lived in Athens in the 80’s, from the best bakeries, and these turned out EVEN better!!! Bravo!!! One little comment, I added 4 1/2 cups of flour as your recipe indicates, but as I was mixing seemed a bit drier then in your video, so I added 1/4 extra milk as was mixing and texture turned out perfect. Next time I think I will use 4 cups flour and the exact amount of milk in your recipe.

  • Reply
    Tina Kovas
    April 18, 2020 at 12:49 pm

    Hi Dimitra, I’m just curious, what do you mean 4-4 and 1/2 cups of bread flour? Is that a typo? Do you mean 4 and 1/2 cups of bread flour?

    • Reply
      Tina Kovas
      April 18, 2020 at 8:59 pm

      I figured it out! 4 to 4 and 1/2 cups, sorry I was reading this recipe at 4am! ๐Ÿ™‚

  • Reply
    Gray
    April 18, 2020 at 3:26 pm

    Hey Dimitra,

    So Iโ€™ve had the issue of finding bread flour as well. I picked this up after looking in 3-4 different stores. https://products.wholefoodsmarket.com/product/bobs-red-mill-gluten-free-homemade-wonderful-bread-mix-674e75
    The baker said it should work, but I wanted to ask you if I should use this or all purpose flour (which I do have), now that we know it works?

    • Reply
      dimitra
      April 19, 2020 at 6:34 pm

      I’ve never used that and would rather use all-purpose flour instead ๐Ÿ™‚

  • Reply
    Dena
    April 18, 2020 at 4:03 pm

    First time Tsoureki maker. I have a proof setting on my oven. Can I use that?

    • Reply
      Dena
      April 18, 2020 at 9:58 pm

      Iโ€™m concerned about the plastic wrap

    • Reply
      dimitra
      April 19, 2020 at 6:32 pm

      I’ve never used it bt, sounds like a great option ๐Ÿ™‚

  • Reply
    NCooper
    April 18, 2020 at 6:24 pm

    Hi! Would Fleischmannโ€™s Rapid Rise yeast work with this recipe? Thanks!

  • Reply
    Tina Kovas
    April 18, 2020 at 8:57 pm

    Hi Dimitra, I made this recipe today and the tsoureki is delicious! I didn’t have the masticha ingredient but it worked out okay ๐Ÿ™‚ I went to 3 different supermarkets and couldn’t find bread flour and I had to use all purpose flour. I followed your directions about kneading the dough 15 minutes and it worked out perfectly fine. I have to say the inside of the tsoureki is so soft and fluffy! Thank you so much and I will be using again!

  • Reply
    Carrie P
    April 19, 2020 at 4:39 pm

    We made your recipe this year. People are telling us it is the best they ever had!!!! This was my sister and I first time trying to make it and we hit it out of the park!!!! Xronia polla!!! Xristos Anesti!!!

  • Reply
    Andrew
    April 19, 2020 at 7:38 pm

    Wonderful recipie!
    Thanks

  • Reply
    Mike
    April 19, 2020 at 9:27 pm

    Love this new to me Dressing, Found you on You Tube.
    Many Thanks.

    Mike

  • Reply
    Dina
    April 19, 2020 at 10:10 pm

    Hi Dimitra, My daughter and I made your traditional tsoureki yesterday (twice for four loaves). We used bread flour and watched your tutorial. It turned out perfectly. We were so happy, as we had limited success in the past using my mother-in-law’s recipe. Your method/recipe produced the best tsoureki we have ever made or tasted! Everyone was raving about it. Even fussy yiayia and papou loved it! Thank you so much for sharing your recipes and wisdom. By the way, we wrapped the bowl in an electric blanket for the first rise and used the dryer method for the second, shorter rise, as our dryer does not retain heat very long. Thanks again!

  • Reply
    Maria
    April 21, 2020 at 8:09 pm

    Hi Dimitra,
    I made this (Chicken Souvlaki Skillet) last night. The recipe was easy to follow and I loved that is was a one pan. My family loved it. I will definitely add this to my rotation of recipes.

  • Reply
    Eva
    April 22, 2020 at 8:09 am

    Hi Dimitra,
    Love your recipes! Grew up with these Paximadia also and remember we had some with ouzo flavor as well..how about the anise and a shot of ouzo together? Will that work ? Made the bougatsa by the way and it was delicious and so easy. Thanks so much! Eva

    • Reply
      Panagiota
      May 7, 2020 at 3:50 am

      Hi Dimitra,
      Iโ€™m Greek too and love to bake and cook. I love your recipes. I had a question about the biscottis, can I substitute regular flour with coconut flour or almond and honey instead of sugar for a healthier option?
      Thank you
      Panagiota

  • Reply
    ISHA MOSTYN
    April 22, 2020 at 3:53 pm

    Hi Dimitra 20-4-20
    I just watch your recipe for lamp shark , have never cook lamp shark cause i don’t have aclue watching you on ytube going to give it a go and will let you know how i get on . thanks for shearing your cooking

  • Reply
    Despina
    April 23, 2020 at 5:23 am

    This was so good! I’ve been looking for a recipe that doesn’t have the ground beef in it and this was just perfect. Thank you for your videos that do a wonderful job at clearly explaining the steps:)

  • Reply
    Katerina Tsavaris Kouvatsos
    April 26, 2020 at 3:39 pm

    Hi Dimitra!
    I’m originally from Astoria then moved to Tarpon Springs! I have a great friend who lives in Houston, Despina. Anywho, supplies are limited during this time and found whole wheat flour in my cupboard. Can loukoumades be made with whole wheat flour or a mixture of 2 cups whole wheat and 2 cups all purpose flour?
    Thank you for your shows, love them! Keep them coming!

    • Reply
      dimitra
      May 1, 2020 at 1:42 pm

      Hi Katerina! I grew up in Astoria ๐Ÿ™‚
      Honestly, I’ve never made them with whole wheat. I don’t think that would be a great idea. If you do give it a try make a smaller batch and let me know how it turns out ๐Ÿ™‚ Whole wheat tends to make doughs heavier and denser. They also change the flavor a bit. xx

  • Reply
    Silvia Boselli
    April 27, 2020 at 9:52 pm

    Hi Dimitra,
    I have tried many of your recipes and they come out just delicious. My concern about this recipe is that once the meat is cooked in the oven, I wonder if it will be dry. Should I add maybe some bread soaked in milk ? Thank you!

    • Reply
      dimitra
      May 1, 2020 at 1:40 pm

      Hi! No breadcrumbs are needed as this is not a meatloaf recipe even though it sure does look like one ๐Ÿ™‚ The end result is juicy and very flavorful. Enjoy!

  • Reply
    Areti Yergatian
    April 29, 2020 at 11:54 am

    Great Recipe- Made them yesterday for the first time. They were delicious. Papou who is the expert on Greek cuisine gave them a thumbs up. Will definitely be trying more of your recipes.
    Thank you- Areti

  • Reply
    Christina
    April 30, 2020 at 5:18 pm

    I made this yesterday, very helpful having the video and it turned out really tasty! First time making Dolmades and I didnโ€™t use the lamb. The sauce was SO GOOD. Tasted exactly how I remembered it back in Greece as a kid. Thanks for the recipe!

  • Reply
    Rara
    May 1, 2020 at 2:41 am

    Hi! When baking the baklava bracelets , do you set the oven to top and bottom heating or fan mode?

    • Reply
      dimitra
      May 1, 2020 at 1:38 pm

      Hi! Here, in America, we have either bottom heating or convection fan. I’ve never tested the top heat as that is considered the broiler setting. So, I would use either the bottom heat setting and bake them on the center rack, or the convection fan setting. Hope this helps ๐Ÿ™‚

  • Reply
    Allison
    May 1, 2020 at 2:44 pm

    Just wanted to point out two things. Your recipe says to put the zest in the WET ingredients, but your video puts it in the dry ingredients bowl. Your recipe says NOT to let the braided dough double in size, but your video say to let me double in size. A bit confusing. Also I didn’t understand whether to us 4 or 4 and a half cups of flour. I didn’t want it too dense as I tried another recipe that called for more flour (totally different tsoureki recipe, but it was tsoureki) and it was too dense so I used 4 cups and then it was too loose when I put it in the oiled bowl. Can you clarify if any of this makes a difference. This batch is in the dryer rising for the first round. Not sure how it will come out. Tricky to know for a first time maker. Thank you.

    • Reply
      dimitra
      May 1, 2020 at 3:41 pm

      Hi Allison,

      Thanks so much for being here today and for giving my recipe a try. Firstly, I would like to apologize for the confusion. That tsoureki video is an older one and I’ve created an updated version (using all-purpose flour due to the stay at home order) that is a bit easier to follow.
      Let me answer your questions one by one:
      As for the zest, it doesn’t really make a difference so, don’t worry about it at all ๐Ÿ™‚
      Allow the dough to double in volume for the first rise. If the dough is still too sticky to work with try kneading it with a little bit of olive oil. A few tablespoons (2-3) should be enough. If it is still too sticky go ahead and knead in enough flour until the dough is still soft but no longer sticky. All flour is different and I’ve received lots of feedback that is why I adjusted the flour measurements on the written recipe. I’ve made it a hundred times so far (literally,lol) and I prefer to weigh the flour and follow the grams measurement. It comes out perfect every time. However, if you keep these notes in mind yours will be delicious as well.
      Here’s the VERY important part. Once you form the braids, set it aside and let it rise (in a warm spot) for just 30-35 minutes until it puffs but NOT doubled in size. I’m so sorry about the confusion in the video!! If it doubles in size once it is in braid form, it might not hold the shape in the oven.

      I hope this helps and feel free to post any questions. I’m here to help ๐Ÿ™‚
      xoxo
      Dimitra

  • Reply
    Jammal
    May 2, 2020 at 3:42 pm

    Love your cooking and style.

  • Reply
    Dimitrios Kastominities
    May 3, 2020 at 6:46 pm

    Hi Dimita,

    I just wanted to ask how long you can keep the cooked Loukoumades for. I made a little more than was needed and I have extra.

    Do they need to be refrigerated or can I leave them at room temperature?

    • Reply
      dimitra
      May 4, 2020 at 5:39 pm

      Hi Dimitrios,
      They taste best the day that they are made but, honestly loukoumades have never (ever!) gone to waste in our home. haha! I would refrigerate them ๐Ÿ™‚

      All the best, Dimitra

  • Reply
    Anna
    May 4, 2020 at 11:21 am

    Thank you so much for this recipe. I have tried several other recipes, each time offering them up to my Greek parents for their approval. This is the recipe that received nothing but compliments. My father told me to save this one. Other recipes I have tried made the dough coarse; your dough is so soft and pillowy. It’s exactly what I expect from a sweet bread loaf.

  • Reply
    David Lewis
    May 4, 2020 at 9:51 pm

    Hi Dimitra: Just made your Gyro Meat recipe. Result: wonderful!! I have also made your lamb shank recipe. Delicious! I have tried other recipes of yours and always perfect.

  • Reply
    Nick @ GreekBoston.com
    May 7, 2020 at 7:59 pm

    Tsoureki is a classic Greek Easter dish. I love your variation of making smaller loaves, though, because you can get a lot more mileage out of them this way!

  • Reply
    Melody Giresi
    May 9, 2020 at 7:13 am

    These are my all time favorite, IV asked for years for this recipe and never got it….thank you so much going to enjoy making this!

  • Reply
    Sticky hands
    May 9, 2020 at 4:49 pm

    I followed the recipe exactly and it was almost a complete fail. With three cups of flour it was a batter, not a sticky dough. I added another 1.5 cups at least of flour before it resembled anything like a dough I could work with. Two cups of liquid and three cups of dry ingredients with no eggs doesnโ€™t add up. Boxed cake mix requires less liquid for about the same dry ingredients for a cake and that included two eggs. Also in the recipe itself thereโ€™s no mention of orange zest.

  • Reply
    Samiah
    May 10, 2020 at 3:36 am

    I made this today. It was mind-blowingly delicious. Healthy too. Win win. Thank you for sharing.

  • Reply
    Erin Carignan
    May 11, 2020 at 8:57 pm

    What if we don’t have a pizza stone? Can we still do the cookie sheet with parchment and the cast iron pan with water?

  • Reply
    Ann Parker
    May 13, 2020 at 1:49 pm

    Hi Dimita I found your feta dip recipe and it looks good the one that I had along time ago was smoother do you have a recipe for anything like that๐Ÿ‘

  • Reply
    Shirkley
    May 14, 2020 at 5:01 am

    Would fresh dill be ok here instead of mint?

  • Reply
    Levi Thetford
    May 14, 2020 at 5:15 pm

    I just made the spanakopita per your recipe. They came out perfect and the most delicious Iโ€™ve ever eaten. The video was such a help for me. Because of the video, my Working with the phyllo dough came out perfect. Thank you so much! I must try your other recipes.

  • Reply
    Gillian
    May 15, 2020 at 9:34 am

    I made this last night (first time cooking with trahana!) and it was so delicious. I am vegetarian, so used your suggestions for vegetarian substitutes. Thanks so much for the recipe!

  • Reply
    Amy
    May 15, 2020 at 5:38 pm

    Hi Dimitra,

    I am a subscriber of your youtube channel. Can you give me the metric measurement of your Kourou dough? Thanks

  • Reply
    Nikki Gomes
    May 15, 2020 at 5:39 pm

    I only have dried dill weed. How much should I use?

    • Reply
      dimitra
      May 18, 2020 at 7:01 pm

      I just like to lightly sprinkle some on top. Maybe a teaspoon or less ๐Ÿ™‚

  • Reply
    Lina
    May 16, 2020 at 7:14 am

    Hi Dimitra,
    I am a subscriber from your youtube channel. Can you give me the metric measurements of your Kourou dough? Thanks.

  • Reply
    Cara
    May 18, 2020 at 4:24 am

    I made this tonight and it came out perfectly! I’ve never cooked lamb before and was a little nervous, so if I can do it anyone can ๐Ÿ™‚ It’s just my husband and I so we only cooked one shank – we halved the rub/marinade ingredients but didn’t stress out too much about conversions and it worked just fine. So tasty, I can’t wait to make this again. Thanks for the awesome recipe!

    • Reply
      Jane
      May 24, 2020 at 10:53 pm

      Oh my, this is a delicious, easy and succulent! I made 4 shanks and gave 2 to neighbors during this lockdown situation. They each asked for the recipe. Itโ€™s a keeper! Thank you. I look firward to making mire of your recipes.

  • Reply
    Nick @ GreekBoston.com
    May 18, 2020 at 5:26 pm

    Shepherd’s pie is a classic dish, but the flavors aren’t very Greek. This dish is a nice adaptation of the classic, and it is sort of a combination between pastitso and a traditional shepherd’s pie.

    • Reply
      dimitra
      May 18, 2020 at 7:01 pm

      Exactly! Thanks for that, Nick ๐Ÿ™‚ Hope you enjoy it.

  • Reply
    Nick @ GreekBoston.com
    May 18, 2020 at 5:38 pm

    Gyros are a Greek classic, but it can be hard to get it right. The type of pita used makes all the difference!

  • Reply
    Art Whelan
    May 19, 2020 at 11:45 am

    Hi Dimitras,
    Loved your homemade bread recipe, easy to make and very tasty. Couple of questions for you. With the current Covid pandemic, it is very difficult to find bread flour. All purpose flour is in short supply too but it is easier to find. Can you substitute all purpose flour for the bread flour. Does it change the recipe. I find that different stove cook differently and like to use internal bread temperature to determine when the bread is ready. Can you recommend an internal temperature for your bread recipe. Thanks

  • Reply
    Anna
    May 20, 2020 at 5:25 pm

    Hi Dimitra. how big of a cup do u use for this recipe?

    • Reply
      dimitra
      May 29, 2020 at 7:00 pm

      Hi Anna! It’s the standard American measuring cup. I have started adding the metric measurements to my recipes ๐Ÿ™‚ Hope this helps!

  • Reply
    Rakhi
    May 22, 2020 at 3:38 am

    Can you make the pita without milk and double the water? I have an allergy to dairy. Thanks.

  • Reply
    susan
    May 22, 2020 at 6:42 pm

    I think your recipes are great. Could you please tell me what number phyllo you use when not mentioned in the recipe. Thank you!

    • Reply
      dimitra
      May 29, 2020 at 6:59 pm

      Hi Susan! Number 4 is the phyllo that is commonly sold in the supermarkets and the one that I use most of the time ๐Ÿ™‚

  • Reply
    Lisa Berger
    May 22, 2020 at 10:01 pm

    Dear Dimitra…..I just love your website and recipes. I made sure my daughter Nickie sees it too. My father was from the Island of Icaria (my actual first name if Alithini). Good bless you and your family and stay well.

  • Reply
    Stephen Ellison
    May 25, 2020 at 1:46 am

    I happened upon Demitra’s YouTube video for this recipe by chance the other day. It stood out for both, its simplicity, and the combination of flavours that sounded quite interesting. After watching the video a few times and following this recipe (it included the measurements) I was surprised by the differences in end product between Demitra’s video and mine. First I have to say my result tastes great! I couldn’t help but notice that the amount of tomato sauce called for in the recipe (nearly 2 cups) appeared much less than what Demitra used in the video. The recipe also didn’t indicate whether the ground beef should have been drained after browning (I decided to). Thanks for the recipe, Demitra!

  • Reply
    Lisa Henderson
    May 25, 2020 at 5:12 am

    Your bechamel ratio is very wrong.

  • Reply
    Amy O
    May 25, 2020 at 3:06 pm

    Wow! Really amazing. This was my first time cooking lamb shank and it turned out fantastic. Served with lemon potatoes and sautรฉed spinach. So easy!

  • Reply
    Bill L
    May 25, 2020 at 4:39 pm

    Despite botching a couple steps with my first attempt, this ended up looking and tasting pretty good! I accidentally combined the syrup and nut mixture together, and recovered by straining it. So my syrup was quite cloudy, but I don’t think it hurt anything in the end. I was a little lost on how thin to make the nut layers, too, and probably overdid it because I only had 3 layers of nuts and a lot of phyllo left over. I think maybe the thickness of the nut layers is a personal preference anyway, as well as the coarseness of the grind. Thanks for the wonderful recipe and especially the tips about the butter and cutting!

  • Reply
    judy
    May 26, 2020 at 12:04 am

    Hey!! Plan to make this tomorrow, but one question: when do we add the feta?

  • Reply
    Terri Pierracos
    May 27, 2020 at 1:33 am

    Fantastic tsatsiki! I have tried many recipes but Dimitra your recipe is the best! Creamy and so full of flavour. Thank you for all your amazing recipes!

  • Reply
    Toula Vass
    May 27, 2020 at 5:39 am

    I baked this cake for longer than the recommended 35 minutes and it was firm and chewy, unlike any other cake I have tasted! A very palatable sweet with a cup of tea, it leaves you wanting more! Thanks Dimitra๐Ÿ˜Š๐Ÿ˜

  • Reply
    Kc
    May 27, 2020 at 4:53 pm

    We made this for breakfast this morning as our trip to Greece was cancelled. Sooooo delicious & easier than I thought
    Thank you Dimitra

  • Reply
    Elizabeth Saleh
    May 28, 2020 at 5:01 am

    Your tahini sauce please tell me how to make

  • Reply
    Marcia Bedasse
    May 28, 2020 at 2:17 pm

    I am excited to try this bread recipe! If I donโ€™t have bread flour, may I use 4C all purpose flour?

    • Reply
      dimitra
      May 29, 2020 at 6:52 pm

      Yes, it will have to be kneaded for an extra 6-7 minutes. Enjoy!!

      • Reply
        Marcia Bedasse
        July 6, 2020 at 8:35 pm

        My bread came out so nicely…thank you! I added roasted garlic. I have baked it a few times and now am baking to share with neighbors.

  • Reply
    Richard E. Poulin Jr.
    May 29, 2020 at 11:33 pm

    Followed the recipe precisely and it came out perfect. An excellent dish for the family and not hard to do and brings some elegance and great tasting chicken to weeknight dinners.

  • Reply
    Amy O
    May 30, 2020 at 12:37 am

    We made this tonight and it was delicious! We used boneless chicken breasts and served as a salad. A combo of coleslaw mix and salad greens with the addition of tomatoes, cucumbers, and feta topped with the yogurt dressing was so good! Will absolutely make again.

  • Reply
    Martha Vineyard
    May 31, 2020 at 6:59 am

    Well this was really good. I wish I made twice as much, I will next time. The only item I did not follow, I used red potatoes because that is what I had, and only 1/4 c. olive oil in the Skordalia because 1/2 c. seemed like too much. We really liked it, this is good battered fish and a fab side dip for it…it is like potato hummus. Thank you!

  • Reply
    Aguinaldo Gonzalez
    May 31, 2020 at 9:56 pm

    Hi Dimitra
    The temperature is it Fahrenheit or Celsius?

  • Reply
    loretta fillios
    June 2, 2020 at 4:26 pm

    Hi Dimitra, do you think sweet potatoes would work here? I love them so much more than white potatoes.

  • Reply
    Saamah
    June 2, 2020 at 6:54 pm

    Looks delicious. Does this not work if you blend the ingredients in a blender rather than chop finely?

  • Reply
    Adam Lafka
    June 5, 2020 at 12:39 pm

    Thank you Dimitra! I just cooked this amazing pilaf with ground beef exactly as per your YouTube recipe. I simply added cinnamon & allspice just to make sure the meat is fragrant. I know these 2 spices are from within the Greek kitchen. What I loved The most about your recipe is the water to rice ratio (1:1!) … you see, I always thought it was 1:1.5 , which explains why I’ve been getting slightly sticky rice. Your ratio makes each rice separated. This was a great lesson for me. I will now try to apply what I learned from you to other rice pilafs, including Biryani. I know Biryani has a more elaborate process, but this will be an express version with very similar results.

  • Reply
    Dominique
    June 5, 2020 at 8:32 pm

    Hi can I make this with ALL whole wheat flour? Thank you. It looks delicious.

    • Reply
      dimitra
      June 6, 2020 at 12:18 pm

      You can do that. However, I recommend using half white and half whole wheat flour. It makes a lighter pita. Hope this helps!

  • Reply
    Effie
    June 6, 2020 at 8:01 pm

    Love your recipes you make them so easy . Iโ€™m also greek from Montreal Canada ๐Ÿ‡จ๐Ÿ‡ฆ

  • Reply
    Corrina
    June 7, 2020 at 4:56 pm

    Fabulous recipe!!! I just did this with my new Kitchen Aid mixer and wow… what a breeze!! Thanks for the video too as I would not of expected the dough to be THAT wet/sticky so that was helpful to see I wasn’t missing something. I wanted to attach a photo here but I don’t see a place to do that.

  • Reply
    Caroline Horne
    June 7, 2020 at 9:16 pm

    I made these and they are great, so soft and hubby enjoyed them with his kebabs and salad. Xx

  • Reply
    Leanne Martin
    June 9, 2020 at 9:42 am

    Hello, I bought Gigantes and look forward to using them in this recipe. Do I soak the beans overnight before getting started?

    • Reply
      Leanne Martin
      June 9, 2020 at 9:45 am

      I just saw the method in th video!

  • Reply
    Terri Pierracos
    June 9, 2020 at 10:13 pm

    This dish is now one of my family favourites! We all love it and I always get requests to make it. It is so easy to make and has so much flavour!. As usual Dimitraโ€™s recipes are amazing! I made too much marinade the last time because I was tripling the quantities and I froze it in a jar. I made it tonight and after defrosting the marinade it took so little time. I cannot tell you how many compliments I got. Thank you so much Dimitra!

  • Reply
    Nick @ GreekBoston.com
    June 10, 2020 at 1:34 pm

    The food on Crete is so delicious and fresh. These cheese pies are no exception! It was one of my favorite things to eat while on Crete.

  • Reply
    Dean
    June 12, 2020 at 11:09 pm

    Is the Dill two stems or two actual bunches?

    • Reply
      dimitra
      June 13, 2020 at 7:26 pm

      The dill adds lots of flavor and complements the spinach so well. So, 2 bunches will do! You can adjust the amount and add less if you’d like ๐Ÿ™‚

  • Reply
    Antoinette Zographos
    June 13, 2020 at 9:21 pm

    Can you make your posts printable? Your background stories are very interesting and knowledgeable.

  • Reply
    Kathleen Policastro
    June 13, 2020 at 10:01 pm

    Do you ever make these with chickpea flour?

    • Reply
      dimitra
      June 14, 2020 at 4:07 pm

      I have never tried that. If you do, please let me know how they turn out.

  • Reply
    Karen Myers
    June 13, 2020 at 11:51 pm

    I like the frappe because it’s mixed up instead of layered. And I’m Greek too!

  • Reply
    Dean
    June 14, 2020 at 6:25 pm

    Thank you so much! I wasnโ€™t sure and was in the process when making, so I used one full bunch. I think I could handle the two bunches. I must tell you that I am not a huge fan of spinach, but this recipe of yours has the perfect balance. I really enjoyed the dish and my wifeโ€™s Hispanic family loved it. I have tried other Spanakopita made with frozen or cooked spinach and ๐Ÿคข. I am now making your lamb shanks and Cumin rice for dinner, canโ€™t wait!

  • Reply
    Ann Perry
    June 15, 2020 at 7:30 pm

    I made a double batch of these for Sunday dinner, and they were a big hit. Delicious! Thanks so much for the recipes.

  • Reply
    Gina
    June 15, 2020 at 11:21 pm

    Hey Dimitra. I don’t usually comment – but I wanted to reach out and thank you for your quality recipes. I too have a youtube cooking channel, so I’m super critical when using other people’s recipes but your food is FANTASTIC. The flavors are simple, authentic, and never fail. I feel like i’m getting your family’s secret recipes. Thank you so much for sharing your Greek culture with us. I’ve never found anything quite like I’ve found on your site/channel. I’ve been recommending everyone visit your site! I have a version of this dish in my rotation but it is made with italian sausage and the recipe was passed down to me from an Italian grandmother I once knew. So interesting to see how the same types of dishes can be found all across Europe. Anyway. I’m blabbing. Thanks again Dimitra!

  • Reply
    DIENIE FAY .
    June 16, 2020 at 4:35 am

    In Australia we have concentrated lemon juice in small bottles that I always use for cooking , would that be suitable to use in this recipe ? Thank you .

    • Reply
      dimitra
      June 17, 2020 at 2:59 am

      We have concentrated lemon juice here too, however, I highly recommend fresh lemon juice. The flavor is superior.

  • Reply
    Jan Frank
    June 17, 2020 at 6:27 pm

    What temperature do you bake the pies at?

  • Reply
    April
    June 19, 2020 at 9:07 pm

    Where can we find the recipe for the dough made for the pot pies?

  • Reply
    Emmie
    June 21, 2020 at 3:21 am

    Thank you for the recipe and video. It turned out perfect! I look forward to enjoying it with my family.

  • Reply
    Arie J. Byrne
    June 21, 2020 at 7:14 pm

    I make this bread at least once a week. We love it! The texture is perfect and it is so easy to make. I have used olives, sundried tomatoes , artichoke hearts, red bell pepper and caramelized onions. Thank you for sharing this recipe!

  • Reply
    Nina
    June 22, 2020 at 2:09 pm

    Hi thanks for the recipe. I have just tried to print this but it is just blank pages. Iโ€™ve tried your link and manually from the page. Are you able to fix this? Also do you think can I use 2% fat Greek yoghurt in the pastry? Thank you

    • Reply
      dimitra
      June 22, 2020 at 4:02 pm

      Hi Nina! So sorry about that. We’re working on updating the site and there have been a few annoying glitches along the way. I will fix it today. Thank you for your patience ๐Ÿ™‚
      And, yes, you can use the 2% yogurt. Enjoy!

  • Reply
    emily kavourias
    June 24, 2020 at 8:10 pm

    Trying this, this weekend ! Looking forward to posting a review !

  • Reply
    Fran
    June 25, 2020 at 7:50 pm

    My package of phylo had only 10 to 11 sheets, how many sheets does yours have? It is a 454g (1 lb) package. I didnโ€™t have enough to do all the layers.

  • Reply
    Yiota Kontomichalos
    June 26, 2020 at 10:43 am

    Can you use only semolina and no cornflour? Would you make it a cup of semolina? How many grams? I am in Australia.
    Thank you
    Yiota

    • Reply
      dimitra
      June 26, 2020 at 7:10 pm

      Sure, you can do that. The cornstarch creates a smoother custard but, I love semolina and don’t mind the courser consistency. 3/4 cup will be more than enough. If the custard is too thick, add some more milk ๐Ÿ™‚

  • Reply
    Karla Escorcia
    June 27, 2020 at 10:17 pm

    I have made these twice, I just love them! The second time I cut the dough into 16 pieces so they could be easier to eat. Also tried them as pizza bases, really delicious.

  • Reply
    Annemarie
    June 29, 2020 at 3:07 am

    I also could not find the notes section.

  • Reply
    Celeste Z. Lee
    July 1, 2020 at 8:02 pm

    It’s great that you include a how-to video along with the written recipe. These were easy and delicious!!! It’s important to make the dough as flat as possible before baking. Mine came out a little thick but we’ll eat every bite, I’m sure!

    • Reply
      Celeste Z. Lee
      July 1, 2020 at 8:03 pm

      ….also, should the dough be brushed with olive oil before baking?

  • Reply
    Connie
    July 3, 2020 at 2:45 am

    Dimitra, I was undecided on what to prepare for dinner and was watching cooking on you tube and knew I had to make this Tomato &Feta Phyllo Tart for dinner. This was everything you said it would be, your recipes never let me down. Made one with feta &cream cheese and made one for later with whipped spicy feta and pepperoni and tomatoes and kalamata olives. Smells heavenly. This Greek girl sure does thank you!!!!! Kali Orexi

  • Reply
    C
    July 3, 2020 at 6:38 pm

    Hello. Excited to try this recipe. I am wondering if you can bake these instead of frying them? If so, at what temp and for how long would you suggest ? Thanks!

  • Reply
    Connie
    July 3, 2020 at 7:02 pm

    I am so into making varieties of cabbage salads for a year now. Best one I have ever eaten was at t
    The Eloundo Beach Hotel on island of Crete many
    Years ago. Recently I found a scribbled copy of the recipe and resurrected it by adding pine nuts and sunflower seeds, oh so scrumptious delicious. Thanks for bringing my vivid memories of Crete back to life.

  • Reply
    Meagan
    July 4, 2020 at 10:39 pm

    Just made tonight for my family and we are all obsessed!! I have fresh oregano in my garden that needed to be used and wow does it taste delicious with this recipe!!

  • Reply
    Terry
    July 5, 2020 at 7:01 pm

    Thank you for yummy recipe . Used all the ingredients and method as recipe but my pita cane out hard and dry . Not sure if it was the type of flour I used or what ? What you think ๐Ÿ˜Š

  • Reply
    Athena Smith
    July 6, 2020 at 3:14 pm

    I had the same problem…more of a batter than a dough! I think it must be a typo on the oil measurement as other recipes show @ 1/2 cup or less. Watching the video, the oil amount is not mentioned but it doesnโ€™t look like a full cup in the mixing bowl. I will try again with less oil.

  • Reply
    Kristen
    July 7, 2020 at 3:01 am

    Love your site and it has been great to be able to make my Greek husband all the dishes he grew up with!

  • Reply
    Cathie
    July 9, 2020 at 7:58 pm

    i tried to print but every time i tried to it was blank? i thought it was my phone but i tried on my computer to and it did the same thing. going to try this recipe soon! thank you

    • Reply
      dimitra
      July 10, 2020 at 1:20 pm

      Hi Cathy, We’re working hard to update the site and everything should be functioning optimally by next Saturday. Right now, the print function is not working. I’m so sorry about that.

  • Reply
    Barbara
    July 9, 2020 at 11:19 pm

    This has very good flavor except one little detail – the mint. I didn’t care for it.. Is there something else you can use in place of it? It wasn’t easy working with the phyllo but I got it done. It might just be the angle of your picture but yours look like they puffed up and mine didn’t. Oh, one other thing. You advise to salt/pepper to taste but never having eaten leeks before I didn’t know how much salt to add. I think I added to much but it was not too, too salty. Can you give an estimate of how much salt at the end of mixing it all together. Thank you

  • Reply
    Cathy Shaw
    July 10, 2020 at 6:46 pm

    Hi Dimitra
    I just made this spanakopita with feta and 2 eggs. I have the 12โ€ round pan and love the rustic look as itโ€™s a bit forgiving. Your souvlaki recipe is delicious so Iโ€™m sure this will be as well! Thank you. Your videos are clear and fun. Fortunately I followed the corrected Pita recipe.
    Thank you, Cathy