Spanakopita [How To] My Greek Dad Makes The Real Thing! Authentic Peasant Survival Dish
I met up with my dad (from Greece) to make this beautiful, artisan, peasant style rustic wild greens pie, otherwise known as spanakopita.
We love making this at home from all of the variety of greens that we grow.
I hope this inspires you to try something similar in your kitchen!
Giant Beans Baked with Tomatoes and Honey (Gigantes sto Fourno) GreekFoodTv☼
Serve Greek Gigantes with PDO extra virgin Greek olive oil for a healthy diet delight. Feta adds tang, too. For recipe, press more button.
Giant Beans Baked with Honey and Dill
6-8 servings
1 pound/500 g. dried Greek giant beans, soaked according to package directions
3 cups peeled, seeded, and grated plum tomatoes
2 medium-sized red onions, peeled and finely chopped
3 Tbsp./45 ml honey
Salt and freshly ground black pepper to taste
1 bay leaf
1 cup loosely packed chopped fresh dill
2 cups/480 ml water
¼ cup/60 ml honey vinegar/oxymelo or red wine vinegar
½ cup/120 ml olive oil
2 Tbsp. tomato paste
1. Soak the beans overnight.
2. Preheat oven to 375˚F/190˚C. Rinse and drain the soaked beans.
3. Place the beans in a pressure cooker. Add water, about 2 inches/5 cm above the beans. Seal the pressure cooker. Start with a high flame, then lower the heat. Cook for about 10 to 12 minutes. Drain. (If you use a regular pot: Place in a large pot with enough water to cover them by 3 inches/8 cm. Bring to a boil, reduce heat, and simmer, partially covered, for 30 minutes. Remove from heat and drain.)
4. Place beans in a large baking pan. Add tomatoes, onions, honey, salt and pepper, dill and mix until well combined. Pour in the water, vinegar and olive oil. Add the tomato paste and stir to combine.
5. Bake for about 1 to 1 ½ hours, or until the beans are tender and the sauce is thick and creamy. Add more water throughout baking, if necessary, to keep the beans from burning.
This is the Greek Food Channel
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food guru. She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).
Fofi's Kremidopita - Greek Onion, Feta and Orange Fillo Pie Recipe
This luscious Kremidopita is a treasured family recipe from the family of @ladibiosas hailing from mountainous Messenia in the Peloponnese!
You can get Ladi Biosas online from the Grecian Purveyor. If you use my affiliate link I will receive a small percentage of the sale, which will allow me to continue sharing these types of recipes. With thanks, Christine
???? Follow this link to read and print the written recipe:
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⏱️ TIMECODES
0:00 Introduction to kremidopita
0:35 Ingredients
1:14 Thinly slice 1.5 kg of purple onions
1:33 Heat 50ml EVOO in a large pot and sauté on medium to high heat for 15-20 mintues
1:55 continue to cook until onions reduce to half their volume and add zest of one orange
2:11 Add 3 tsp salt and 2 tsp cracked black pepper
2:22 2 -3 tbsp carob molasses
2:39 2 tbsp fresh thyme leaves and reduce heat to medium to sauté for 15 minutes
2:51 take pot off heat and add around 300g cubed feta cheese
3:04 3 tbsp agrumato orange oraganic EVOO
3:25 Preparing the pastry
3:53 Baste 150ml EVOO in pan and baste fillo
4:32 8 basted fillo sheets on the bottom
4:59 Add filling to the fillo and fold the edges in
5:57 Tuck the edges of the fillo in
6:15 repeat the whole process
6:34 pre-slice the pie
6:54 Add sesame seeds
7:03 Place in oven at 180°C and bake for around an hour
8:28 Taste test
9:03 Kali orexi
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???? Want more? Check out these playlists:
- How to Make Koulourakia - Greek Easter Cookies Step-by-Step Recipe:
- Vasiliki’s Greek Baklava Recipe with Fillo, Nuts, Spices and Syrup:
- Fofi's Kremidopita - Greek Onion, Feta and Orange Fillo Pie Recipe:
- Antigoni’s Trahanopita - Greek Sweet-Trahana Fillo Pie Recipe:
- How to Cook Greek Lamb on the Spit | Nikiforo's Step by Step Recipe:
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ℹ️ #KaliOrexi brings you easy-to-follow, step-by-step videos of authentic #GreekRecipes, including key success tips. We have two video styles – shorter ‘hands only’ videos and longer, hosted videos featuring Greek parents and grandparents sharing their ‘Signature Recipes’ with Kali Orexi and you!
25 GREEK Dishes To Try ???????? | Food + Drink in Greece
The best Greek street food, dishes and drink to try in Greece! These are my 25 favourites - have you tried any? Let me know!
00:00 Greek food
00:16 Spanakopita
00:40 Bougatsa
01:50 Koulouri
02:13 Greek coffee
04:08 Greek salad
05:55 Souvlaki and gyros
07:40 Tzatziki
07:58 Tirokafteri
08:14 Dolmades and gemista
08:40 Saganaki
08:51 Pastitsio
09:07 Moussaka
09:13 Fava porridge
09:20 Keftedes
09:41 Seafood
10:08 Greek yogurt
10:35 Baklava
11:10 Kerasma
11:21 Mastiha
11:30 Retsina
11:44 Tsipouro and ouzo
12:15 Greek dishes
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Feta Cheese Phyllo Pie with Moscofilero Greek White Wine
Have you ever wondered what to drink with tangy Greek feta, especially when it's the main ingredient in a Greek recipe for phyllo pie? I recommend a noble Greek white varietal called Moscofilero. This particular vintage is produced by Domaine Skouras in Mantineia, the Peloponnese.
About the grape: Moscofilero produces white -- and a growing selection of rosé -- as well as sparkling wines that promise to be refreshing and aromatic. Indeed, the name of this varietal translates to aromatic leaf.
It flourishes on the high, cold, mountain terrain of Mantineia. You'll find notes of citrus, green fruits and rose petals in a typical moscofilero as well as delicious acidity.
If you'd like to make the recipe for the cheese pie, please be sure to visit my site: