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Discussion Starter · #1 ·
I recently discovered this treat. I found a recipe in Health magazine and tried it out. It uses spinach, feta, romano, salt, peper, nutmeg, and an egg white. What ingredients do you use? I was thinking of kicking it up a notch with scallions. Just curious as to what you guys use.
 

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These are a favorite of mine! I don't use Romano, and I use a whole egg and hold off on the salt as most feta I've used is salty enough. The nutmeg is a nice touch. I've wanted to try using a bit of chopped Roma tomato pulp, but I'm worried it may be too wet for the phyllo. Scallions would be nice; I'd think about sauteing them a bit to take out some of their moisture. BTW, if you're putting cheese in them, I believe they're officially spanakotiropitas (tiro = cheese in Greek). Are you making one big pie or triangles? I make both large pies and triangles of meal size and hor d'oeuvre size.

[ May 31, 2001: Message edited by: Mezzaluna ]
 

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ummm...a family favorite! here's our recipe handed down from Yiayia(grandmother): spinach, eggs, feta, green onions(we don't saute ours), fresh dill, white pepper. For ease we use chopped frozen spinach - be sure to squeeze out all the water. Always use fresh phyllo dough, not previously frozen. And we alway use unsalted butter to butter the sheets.
 

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Discussion Starter · #5 ·
Thank you all for the recipes and suggestions. I made some today with the scallions(sauteed)and they were fabulous. I think it was mostly the fresh spinach from the farmers market I got yesterday. I have always made them into the little triangles, never a pie.

Papa,
I will be trying your recipe soon! It sounds wonderful. :D
 

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Dear Papa,

I'm finally printing out a bunch of recipes this morning - now that I finally bought some paper. I have to say, I just love your website!!! What wonderful recipes - I look forward to making your spinach pie.
 

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Frozen spanakopita: Two weeks ago I made spanakopita triangles, approximately 40. I wrapped most of them in saran, arranged them in a freezer bag, and stowed them in the freezer compartment at the bottom of my fridge. Now, tonight, I want to re-heat a half-dozen or so; this will be a first for me. So—how do I go about it? Should they be thawed first? Can they be sautéed in butter and olive oil? Would it be better to re-heat them in the oven, and, if so, at what temperature and upon which rack (lower, middle, upper?) and for how long? If I reheat in the oven would it make sense to brush the surfaces with a little clarified butter?

     And, just a brief note about store-bought frozen phyllo sheets. I've never had a problem with them. I've used supermarket phyllo for spanakopita and baclava on a number of occasions and been perfectly happy with the results. Two things to remember: 1. begin thawing the phyllo, in the fridge, at least the day before you plan to use it; a full 24 hours thawing time is not too much. Properly thawed the ultra-thin sheets will separate one from the other without sticking; 2. As you work try to keep the stack of sheets covered with a clean, slightly damp, cloth (exposed to the air, phyllo quickly dries out.)

      But—how am I to deal with my frozen spinach pies?

                                                 G-man
 

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Take out what you need put on parchment paper brush with butter and bake till golden brown. Can be done from fridge or frozen state. Dont overcook
 

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No way I make my own stan. but buy the phyllo. We make to many and its to time consuming. And there is no way I could get layers that thin without special equipment.
 

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I'm no good at making pastry dough so I wouldn't dream of making my own phyllo.  I do wish there was better phyllo on the market however, the only phyllo and puff pastry I find is processed and has too many ingredients in it that I can't pronounce.  Tastes good though.
 

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No way I make my own stan. but buy the phyllo. We make to many and its to time consuming. And there is no way I could get layers that thin without special equipment.
All you need is a big table and some good music
I made this span in kendal flo for the greek easter celebration.My wife made and pulled the pastry, we did not want a roll so I cut it into squares.
 

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What you are showing is puff paste not phylo. Let me see you roll out phylo. Puff dough is easy. Roll out dot/ rest roll out dot rest 3 times let rest then roll and use. Phylo doesn't work like that. You really have to run it through a machine. Also to get more circles out of it start cutting them at siide not center of dough.and work around.
 

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Wow, that's an amazing video!  You really have to have a talent for working with dough, if I even walked into that room without touching it it would start tearing.  I'm so impressed with how quickly and easily you worked that dough.  What was the filling that you put in it?  I really enjoyed watching that although as a pro musician I take offense to that music being called "good" lol.
 

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What you are showing is puff paste not phylo. Let me see you roll out phylo. Puff dough is easy. Roll out dot/ rest roll out dot rest 3 times let rest then roll and use. Phylo doesn't work like that. You really have to run it through a machine. Also to get more circles out of it start cutting them at siide not center of dough.and work around.
Do you know how mean that sounds? Let me see YOU roll out phyllo. It's sooooooo easy to criticize isn't it?
 

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What you are showing is puff paste not phylo. Let me see you roll out phylo. Puff dough is easy. Roll out dot/ rest roll out dot rest 3 times let rest then roll and use. Phylo doesn't work like that. You really have to run it through a machine. Also to get more circles out of it start cutting them at siide not center of dough.and work around.
Both the vid and the photo are called strudel or phylo leaf.I was taught to make puff pastry in Paris 40 yrs ago using three diff methods of lamination.

The paste the leaf is made out of is just oil, flour,and water is that how you make your puff?
 

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What you are showing is puff paste not phylo. Let me see you roll out phylo. Puff dough is easy. Roll out dot/ rest roll out dot rest 3 times let rest then roll and use. Phylo doesn't work like that. You really have to run it through a machine. Also to get more circles out of it start cutting them at siide not center of dough.and work around.
Oh I also wanted to add check out Burek Sa Sirom before you stick your foot father in the hole, sa sirom is a mixture of feta, cream cheese and egg yolks that is what the guy is dotting on the phyllo leaf.
 
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