Date Night Showing all 2 results Default sortingSort by popularitySort by average ratingSort by latestSort by price: low to highSort by price: high to low Date Night Cooking Class (Friday 9/20/19) $55.00 Read more Date Night Menu (Friday 9/27/19) $75.00 Read more Reply Jo Forbes May 25, 2019 at 4:11 pmHi. 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 pmHi 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 amYou are saying 8 ounces of lemon juice, it’s a Cup.. in your recipe for Ladolemon you say 1/4 cup….. I think the 8 ounces here is an error Reply dimitra June 6, 2019 at 11:16 pmThis 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 amHiI was unable to subscribe to your website 🙁 Reply dimitra June 14, 2019 at 3:23 pmHi Betty, I’m sorry about that. I’ll look into it to see what went wrong. Did you use the pop-up form or the form on the side bar? I’ll add you manually for now 🙂 Dimitra Reply Moreno June 16, 2019 at 8:40 pmMeant 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 amHello, could this pesto be frozen? Reply dimitra June 17, 2019 at 3:12 pmYes, this pesto can be frozen. My favorite way to freeze it is in ice cube trays 🙂 Once frozen, just transfer the pesto cubes to a freezer bag and pop into soups, stews, or pasta when you need it. Enjoy! Reply Robin August 8, 2019 at 7:47 pmI’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 pmhi 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 amHi 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 pmThank you! I’ve corrected that. Reply Donna Sue June 28, 2019 at 2:23 pmLove, 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 pmYES! 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 amYour 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 pmThank you!! I’m so happy you love it as much as we do 🙂 You can actually assemble it and freeze up to 2 months! Just make sure to wrap it well in plastic. When ready to bake, remove plastic and tent with foil, pop in a preheated 350 degree oven and bake 45 minutes covered. Remove the foil and bake until golden all around. So simple! Reply Christine August 24, 2019 at 5:08 amCould 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 dimitra August 24, 2019 at 5:10 amYes!! Reply Donna Sue July 3, 2019 at 7:50 pmNeeded 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 pmHi 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 amAwesome!! I’m so glad you like these. They’re perfect for summer gatherings 🙂 Reply Alex t July 5, 2019 at 7:28 pmReally enjoyed the taste of this filling and want to use it from now on. The problem I had was it came out “wet” and made bottom layer of phyllo soggy. Thought I could drain the ricotta, maybe cook the spinach ahead of time and or cut back on the oil? I’ve read some people add farina to soak up fluid. Any ideas on how to fix? Thanks the taste was right on the mark! Reply dimitra July 6, 2019 at 10:57 amI’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 amWhat 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 don’t know if that would make a difference. Would adding farina (?) change the flavor? Reply Bonny July 6, 2019 at 7:49 pmYour Boureki recipe is divine. Divine!!!! It’s my new favorite. I’m throwing the others away. It’s perfection. ❤️ Reply Pat July 7, 2019 at 2:26 pmMade this last night exactly as you said. Was wonderful everyone loved it. Thanks. Reply Ryan December 2, 2019 at 4:58 amHi 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 I’d like to give it a shot again. I don’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 pmHi 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 Robin July 7, 2019 at 6:46 pmDelicious, 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 pmHi 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 pmScanned 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 pmThank you!! I’m so glad you liked it 🙂 Reply Vicky Padbury July 11, 2019 at 11:30 amHello 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 pmHi Vicky! Thanks so much for being here and for caring about my mom. She’s doing much better day by day. Pleas keep her in your thoughts and prayers 🙂 As for the spirals, you may prepare them and freeze them up to 1 month ahead of time. Preheat the oven to 375 degrees F and cover the tray with foil. Be sure to brush the foil that will touch the spirals with melted butter or with cooking spray so that it does not stick to the phyllo and tear it… Bake covered for 30 minutes. Remove the foil, reduce the temp to 350 F. and bake until golden all around. That could take another 30 minutes or more. Enjoy! Reply Donna July 14, 2019 at 3:47 amSome 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 pmHi Donna! Thanks so much for being here! The most commonly sold phyllo is number 4. It’s the thin phyllo and is great for using in almost any recipe. You will have many layers in each 1 pound package compared to the thicker cut phyllo rolls. I do prefer the thicker phyllo when making spirals and pies because it’s heartier and easier to work with. It doesn’t tear as easy. But, I don’t fuss too much even if it tears. It just adds more character and it’s nothing that another layer or two can’t fix..haha! Hope this was helpful 🙂 Reply Robin July 17, 2019 at 9:39 pmSo 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 pmThese are so good!!! Reply Donna July 19, 2019 at 10:15 pmI married into a greek family and this was the first time I tried this!! I gave some to yia yia and she said it was better than hers!!!!! Now I cant stay off your site!! I love your videos!! Thank you for teaching me how to cook!!!!! 🙂 Reply Elaine September 3, 2019 at 6:02 pmSo farina or semolina on bottom layer won’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 amThat will work too! Reply LIZ WEBB October 20, 2019 at 5:18 pmHi 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 pmI 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 pmHi 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 pmHi Petro! I will test some recipes and see what happens. If I come up a decent recipe I will share 🙂 Thanks so much for being here and I’m so glad you enjoy this recipe! Reply BJ July 29, 2019 at 7:17 amThank you so much for this recipe! I’ve got TWO strudel in the oven right now! LOLI’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 amSoooooo delicious! Excellent recipe in terms of taste & very detailed instructions. I love stuffed grape leaves but at times I have a yen for ones with lamb, so I make them. I like that there’s no precooking the rice or lamb. Thank you! Reply Stacie August 8, 2019 at 12:18 amThis 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 pmI have all ingredients for this lovely cherry almond tart, and am anxious to make it. Cherries were on sale for $1.47/pound (in Las Vegas!), so I couldn’t resist buying two large bags. I even ordered a cherry pitter on Amazon, and that’s all I’m waiting for, to begin. I bought a nice tart pan awhile back, and this will be my first time using it. I can’t think of a more tempting tart to break it in with. Thanks for all the delicious recipes you share, Dimitra. You make them look so easy. I’ll let you know how my tart turns out. 😊 Reply Mary Hills August 17, 2019 at 12:16 pmI 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 pmHi , 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 amhi: in the hummus recipe you mention three roasted garlic but you don’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 pmHi 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 🙂 Reply lonnie hartstack August 20, 2019 at 10:32 pmCan 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 pmHi 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 pmHi Dimitra, Can you please mention the ingredients in grams/liters? Many thanks in advance! Reply dimitra August 21, 2019 at 10:35 pmHi 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 🙂 Stay tuned! and thanks so much for being here!! Reply Theresia August 23, 2019 at 10:48 pmEfkharisto poli Dimitra 😉 i made it yesterday and it turned out SO yummy!! Thanks so much. I love Greece and Greek food ❤ Reply larry August 22, 2019 at 7:05 pmHi 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 pmThanks for being here, Larry! I suggest that you make 2 small trays instead of the large one. Bake one and freeze one 🙂 2 quarter sheet baking pans will work. Hope this helps! All the best 🙂 Reply Laurel September 3, 2019 at 10:59 pmSounds yummy! Do you cook the one from the freezer frozen? Or thaw first? Thanks Reply dimitra September 4, 2019 at 11:18 amYes, 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 pmBeing 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 pmDear 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 amI 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 amI 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 amSensational. 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 amOh 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 pmDimitra, 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🏆🏆🏆🏆🏆🍷🍷🍷🍷🍷🌹👑👑🙏🙏🙏 Reply Bronna Elizabeth Harvey September 10, 2019 at 6:25 pmI love DELICIOUS Recipe and they are from Greek Thank u i rating 10 Reply Margaret September 11, 2019 at 4:35 pmWell, 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 pmHi 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 🙂 All the best, Dimitra Reply Lina September 16, 2019 at 12:58 amHi Dimitra, I’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 pmYes, you can. I use Basmati rice all the time in this dish 🙂 Reply Blossom Smith September 17, 2019 at 7:03 amI 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 amHi 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 pmYes, you can do that 🙂 Reply Robin Porrino September 21, 2019 at 4:31 amCan 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 amYes, you could do that. Reply Keystone Farms Cheese September 22, 2019 at 10:03 amI’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 pmDo 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 pmHi 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 pmI’m so glad you enjoyed them. I love scones!! Especially, the cranberry-lemon 🙂 Reply Cathy Kistler - PA September 26, 2019 at 3:04 pmI 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 pmI’m so glad that you are enjoying my recipes and the tips 🙂 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 pmAMYGDALOTA: 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 pmCongratulations 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 🙂 Reply Sharon September 26, 2019 at 11:52 pmWhat is the brand of Greek Honey you use? Reply dimitra September 27, 2019 at 12:51 amIt’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 pmHi Dimitri can I make the muss aka the day before serving and reheat next day Reply dimitra September 29, 2019 at 6:20 pmYou 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 🙂 Reply Maria October 5, 2019 at 2:20 amInstead of individual rolls can I make a 9×13 pan using this recipe? Reply dimitra October 7, 2019 at 10:28 pmYes, you can. I do this to make Ekmek Kataifi Reply Gary October 6, 2019 at 12:20 amGreat 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 amHi 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 🙂 -Lisa Reply Tony Thanas October 8, 2019 at 1:31 pmDimitra,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..etcThanksTony Thanas Reply dimitra October 10, 2019 at 10:59 pmThe 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 pmMade 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 recipesOnce again thank u for sharing your knowledge Reply Evelyn Baran October 16, 2019 at 9:29 pmWow. 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 amBest 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 pmThis is awesome!! Reply Kathryn October 22, 2019 at 7:56 pmAny tips on making these in advance and reheating? Thank you! Reply dimitra October 23, 2019 at 1:02 pmYes, I just added the freezer instructions to the Notes section of the recipe 🙂 They freeze beautifully! Enjoy 🙂 Reply Ioanna October 25, 2019 at 10:54 pmHi 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! 😘 Reply Madonna Regis October 26, 2019 at 9:12 amUsually I’m a terrible cook, well at least I think so. But I watched your video and followed along and NAILED IT! I couldn’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 it’s blocked. I couldn’t figure out how to buy it. But I totally would! Reply Corríne October 28, 2019 at 2:59 amI 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, I’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 pmHi 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 pmMaking 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 amNo, 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 pmI am wondering if this can be cooked and frozen or would it get mushy? Reply dimitra November 2, 2019 at 3:42 amYou can freeze it, but it will not be as good as fresh. Reply Mary Hills November 2, 2019 at 11:54 amHi 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 pmYes, this pastry freezes so well! You can bake it straight out of the freezer until golden 🙂 Make the syrup 2-3 days ahead of time as well 🙂 Easy peasy 🙂 Reply Mary Hills November 2, 2019 at 12:05 pmHi Dimitra, is semolina the same as semolina flour? Reply dimitra November 3, 2019 at 4:15 pmYes. Reply Lina Karalis November 5, 2019 at 6:03 pmHi Dimitra. Do you have a spanakopita recipe with the hard phyllo ? Reply dimitra November 6, 2019 at 2:45 amDo you mean the homemade thicker phyllo? I have not done that yet, but it’s on the list! Reply Mary Quill November 10, 2019 at 1:57 amHi 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 amI 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 doesn’t seem to come up, Anyway I will make them with semolina flour this time Reply dimitra November 12, 2019 at 1:17 amHi Eleni! The recipes are all in the accompanying ebook. Right here:https://www.dimitrasdishes.com/product/the-holiday-table-thanksgiving-menu-1/ Reply Wendy Ellis November 10, 2019 at 3:07 pmDelicious! 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 amI love sundried tomatoes combined with spinach and cheese. So delicious! Enjoy 🙂 Reply Anna November 11, 2019 at 5:44 pmHi 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 amHi 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 Corríne November 14, 2019 at 4:29 pmI 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 pmI 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 Nick @ GreekBoston.com November 14, 2019 at 6:53 pmThis 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 amHey 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 amDo you know how to make Greek Christmas and Easter breads Reply dimitra November 15, 2019 at 2:05 amHi Susan! Yes, I have some recipes on here. Here’s the Easter bread:https://www.dimitrasdishes.com/tsoureki-greek-brioche/ A chocolate version https://www.dimitrasdishes.com/chocolate-swirl-vasilopita-brioche-wreath/ A New Year’s cake version:https://www.dimitrasdishes.com/vasilopita-cake-new-years-cake-no-yeast/I have an apple version coming soon 🙂 Reply Toula Vass November 15, 2019 at 7:13 amAbsolutely 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 pmMade 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! 😉 Reply dimitra November 15, 2019 at 10:41 pmHaha! The people may be back soon, now that you fed them well 🙂 All the best xoxo Reply sandra November 15, 2019 at 9:38 pmHello 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 sandra November 15, 2019 at 9:38 pmSorry I meant to type Dimitra:) Reply dimitra November 15, 2019 at 10:41 pmHi Sandra! I’m so glad you’re enjoying my recipes:) I have a chickpea patty recipe that is so simple. Add more veggies to it if you like and let me know what you think. Here’s the link: https://www.dimitrasdishes.com/chickpea-patties-greek-style-leftover-makeover-recipe/ Enjoy! Reply Ray Coley November 20, 2019 at 8:31 pmThis 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 pmI’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 amSpanakopita 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; 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 pmHi 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 pmMy Greek Language teacher used to make this with chestnuts; it was great. Thanks for sharing. Reply Angela Hartline November 26, 2019 at 11:49 pmI 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 pmHi 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 pmI’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 pmHappy Thanksgiving!!! Reply Michelle November 27, 2019 at 6:47 pmCan I use Vegetable stock instead of chicken stock? Thank you Reply dimitra November 27, 2019 at 7:26 pmChicken stock is best but, Vegetable stock will do as long as you add the neck and giblets to the pan 🙂 happy Thanksgiving! Reply Ajairu November 27, 2019 at 11:04 pmHey 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 🙂 Reply dimitra November 27, 2019 at 11:19 pmYes, those little potatoes would work well. happy Thanksgiving to you as well!! Reply Frances December 4, 2019 at 12:25 amThank you Dimitras for another yummy recipe. I will be making them tomorrow. Reply Luis Alburquerque December 4, 2019 at 4:32 pmGreat recipe! I’ve made it 2x already and I keep getting requests to make it for gatherings. Amazing 😉 Reply Mary Bello December 7, 2019 at 2:43 pmCan 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.