Made them today.. such a hit.. and if you need to make them ahead, you can of course keep unbaked ones frozen as mentioned in the video, or pop baked ones in the fridge, even overnight and then just crisp them up in a hot oven for 5 minutes before serving. Flavours were totally amazing. Im in Australia and maybe the filo is different to the States, but I would use 2 sheets per roll for extra rigidity and crispness. I cut the sheet in 3 not too and ended up with nice small ones.. I didnt fold in sides in that case.
My daughter really likes spinach pies…she’s tried them from a few restaurants but I’d never had them before, so I decided to try to make them. I watched a few videos, this one being the first…and seeing how fresh yours were made this the clear winner…I think the real star is the fresh (not cooked) spinach…also you use ricotta cheese while the other videos use only feta. My daughter said these spinach pies were the best she’d ever eaten…❤ I’ve even made just cheese ones…definitely a winner, and I’ll be making these again!
I just went to a Greek Restaurant for my Birthday. I had Lamb Chops on a bed of Creamed Spanakopita. It was OK but it wasn’t Dimitras Recipe. Thats for sure. You are spoiling us. 😀😀
Made it tonight, it turned out excellent. I had my doubts about not cooking and squeezing the spinach but this was no issue. The only change I made is I didn't use dill - I can't stand dill - and instead used dried oregano. Very, very easy to make. Thanks Dimitra for this.
Thankyou so much for this wonderful recipe. I made these yesterday for a work morning tea and they were a spectacular success. I’ve been making spanakopita for many years, but this much improved process will now be my regular method. Thanks again 😋
I’ve made this and it is absolutely beautiful and fresh! Everyone loved it! I want to make it for someone who doesn’t eat egg. Can I substitute the egg part for something els or just leave it out completely? Thank you.
My family isnt really a fan of scallions or dill, so I'll just skip those😅 but this recipe looks delicious, I'm sure my vegan grandparents will love it!
What is an easy link to your recipe please? I have been trying to simply get the recipe. I have spent at least a half hour trying do download the free ebook link. On my phone (android)you have and to no avail. Please keep as simple and fast as possible to obtain the recipe of a you tube video like before.
I have made rolls like this for years and always use fresh spinach! Love the trick to cut the phyllo package!! Thank you for that. Question, what thickness/size of dough do you use? I am never sure which is best...Thank you! I
@@DimitrasDishes Thank you so much for the reply!! I usually go with 7 but will go with 4. I can’t wait to try your recipes and share with my family! -I really would love a good eggplant based recipe as they are in season here. Will search for ideas.
we saw your spinach pie video and we loved it we will make it over the weekend. however today we do not have enough ingredients so we are making the triangle or roll spring fillo dish. we saw in one of your videos you cooked the spinach for a smaller kind of spinach triangle shapes. we just did the same, but because other channels showed that. Can you please make a video on triangle spring fillo spinach pie? would you follow this same recipe but change the shape? we need your help, please let us know
Hi there! When I make the triangles or pretty much almost every other spinach filled pastry I do not cook the spinach. I only cooked it while frying so that it doesn’t pop so much in the oil. You can use my spanakopita filling to make the triangles 🤗 enjoy!!
This is the best recipe. Alway make it and always a winner. Could you recommend how to store them for next day? The become soft next day . So I don’t know if I do something wring. Thank you .
The main reason you don't have to precook your filling is that you are using baby spinach. In most of Greece, baby spinach is not widely available or is very expensive. Therefore, most authentic recipes use fresh fully grown spinach leaves, which are tougher and usually do need to be cooked down some to make a good pita.
Hi Dimitra! so want to try this... but phyllo pastry is so expensive from where I live... So want to be extra careful when i try.. two queries: 1. Will the spinach sweat out while cooking and get the Spanakopita soggy if not precooked? 2. Can this be frozen after filling and rolling to bake another day? Thanks in advance... And God bless the work of your hands.. Keep going!
I made these for company yesterday and they were a huge hit. Friends said the filling is the best they've had, and light. I agree. Thank you so much for sharing your recipe and method. I will never go back to cooking the spinach either.
Here is a tip for all makers of Spanakopita: Pie or rolls. Do not take international phone calls that last almost 30 minutes when you are in the final minutes of baking. I can handle carbon, but not that much please ( I ate it nonetheless ). Spanakopita Carboniferous .... a new species.
@@DimitrasDishes .... Well, there is only one goof to blame. Um ... and that would be me. There is a silver lining to the cloud though, as now I must do another, with the phone switched off this time : )
Can't wait to make the Spanakopita Rolls! They look so delicious. I love when you taste what you make, you really have an honest true love for your delicious recipes. I won't cook the spinach😄
If I use bigger leaves spinach instead of baby spinach for roll, pie or spanakopita do I have to blanch the spinach or use directly , bcoz other channels blanch them and I belive that 40 mins are enough to cook the green spinach unless you mention to me. thanks
I made this recipe yesterday for a girls’ get together today. We all agreed it is the best spanakopita we have ever had! We had hummus, whipped feta and grape leaves as well, but this was definitely the star of the show! Thank you for sharing this delicious family recipe!
I like the idea regarding the fresh spinach, inthe past I just used frozen and squeezed out the excess water with a potato ricer. L like just rolling them up instead of the triangle method. Thanks for your ideas
Aloha! If I want to make the spanakopita rolls ahead of time. Do I butter the rolls then freeze them or do I butter them while it's frozen and right into the oven?
No, can you email me directly: info@dimitrasdishes.com I will reply to that email with the book. So sorry about this. Not sure what’s going wrong. I sent it via email 3 times already. Maybe it’s going to your spam folder? Anyhow, if you can email me that would be easier. Thank you!
I’m making this today for Easter tomorrow! The filling is done, the Filo is thawing. I’m going to assemble them tomorrow morning and bake them right before I go visit my relatives. I have never made them this way before I have always cooked the spinach so I am a little nervous but I’m going to trust the reviews.
TY sweet Dimitroula mou! I've been waiting for this spanakopita rolls. I'll definitely make these & freeze them. I'll bake just a few of them.Also cream cheese can be substituted for ricotta or mizithra.
You are an amazing cook....i love all your recipes. Ive copied and made quite a lot of them especially the ones with the phyllo dough. I’m going to make this spinach one in rolls installed of a big flat open i usually make. Thanks again....
Made them today.. such a hit.. and if you need to make them ahead, you can of course keep unbaked ones frozen as mentioned in the video, or pop baked ones in the fridge, even overnight and then just crisp them up in a hot oven for 5 minutes before serving.
Flavours were totally amazing.
Im in Australia and maybe the filo is different to the States, but I would use 2 sheets per roll for extra rigidity and crispness. I cut the sheet in 3 not too and ended up with nice small ones.. I didnt fold in sides in that case.
My daughter really likes spinach pies…she’s tried them from a few restaurants but I’d never had them before, so I decided to try to make them. I watched a few videos, this one being the first…and seeing how fresh yours were made this the clear winner…I think the real star is the fresh (not cooked) spinach…also you use ricotta cheese while the other videos use only feta. My daughter said these spinach pies were the best she’d ever eaten…❤ I’ve even made just cheese ones…definitely a winner, and I’ll be making these again!
my grandmother always had a thousand of these ready to go when ever i was there..I LOVE THEM!! thanks!
I just went to a Greek Restaurant for my Birthday. I had Lamb Chops on a bed of Creamed Spanakopita. It was OK but it wasn’t Dimitras Recipe. Thats for sure. You are spoiling us. 😀😀
lol! First off, Happy Birthday! Second, you're too sweet. thank you for being here :)
Thankyou, prepared this for friend's birthday party they were absolutely beautiful.
You are so welcome!
My husband’s favourite dish ❤️❤️👍🏻👍🏻👍🏻👍🏻
Made it tonight, it turned out excellent. I had my doubts about not cooking and squeezing the spinach but this was no issue. The only change I made is I didn't use dill - I can't stand dill - and instead used dried oregano. Very, very easy to make. Thanks Dimitra for this.
Very easy way to prepare yummy phyllo rolls for any occasion. I'll definitely try it.
Thankyou so much for this wonderful recipe. I made these yesterday for a work morning tea and they were a spectacular success. I’ve been making spanakopita for many years, but this much improved process will now be my regular method. Thanks again 😋
You can also use the hand mixer, works wonderfully for a lot of the mixing recipes that require to mix with hands.
Love it. Im making this for christmas. Im also adding leek, onion and mint. Thanks for sharing your recipe 😊
Yummy!! I love all 3 of those ingredients :)
Dangerously delicious!!!
I like it a lot I got to go buy feta now ok thanks
I’ve always wanted to make. So glad I’ve found your channel. Thanks so much
I love your little tips throughout. Love ur channel!
Mommas knows so imm do it how your momma taught you ❤❤❤❤ cant wait to make these
Finding Ricotta is the secret ingredient !
Hi Demitra! I love your recipes. I made those stuffed cabbage rolls and they were delicious 😋 thank you!!!
Thanks for the video. I can't wait to make these!!
I love these!😊
I'd love to do half batch of these and a half batch of tiropita!
Yummy!!!!
You make it the best!!!! I make your full size spanakopita each year❤️
i am addicted to these !!! they are sooooo good !! everyone asks for "MY" (LOL) spanakopita recipe , I send them your video !!
You're the best! Thank you!!
I’ve made this and it is absolutely beautiful and fresh! Everyone loved it! I want to make it for someone who doesn’t eat egg. Can I substitute the egg part for something els or just leave it out completely? Thank you.
Very GOOD. LEGIT.
My family isnt really a fan of scallions or dill, so I'll just skip those😅 but this recipe looks delicious, I'm sure my vegan grandparents will love it!
Thx Dimitri's so easy 😍😍
What is an easy link to your recipe please? I have been trying to simply get the recipe. I have spent at least a half hour trying do download the free ebook link. On my phone (android)you have and to no avail. Please keep as simple and fast as possible to obtain the recipe of a you tube video like before.
Good on u thanks I made that it was so good I am so happy I got it again j forgot a few ideas thanks stay safe luv u xxx xxx a good
Can I just stop by your house for dinner instead? I’ll bring my own left containers. 😀
Love these
Thankyou! I could eat all 36😁
Haha! So can I 🤣
What happens to the water released from the spinach
I have made rolls like this for years and always use fresh spinach! Love the trick to cut the phyllo package!! Thank you for that. Question, what thickness/size of dough do you use? I am never sure which is best...Thank you! I
I usually stick to the #4 Phyllo. 🤗
@@DimitrasDishes Thank you so much for the reply!! I usually go with 7 but will go with 4. I can’t wait to try your recipes and share with my family! -I really would love a good eggplant based recipe as they are in season here. Will search for ideas.
What is the ingredients in the white jar she said feta and the other I can’t hear it
Ricotta cheese
Yummy delicious 😋
I want this recipe
we saw your spinach pie video and we loved it we will make it over the weekend. however today we do not have enough ingredients so we are making the triangle or roll spring fillo dish. we saw in one of your videos you cooked the spinach for a smaller kind of spinach triangle shapes. we just did the same, but because other channels showed that. Can you please make a video on triangle spring fillo spinach pie? would you follow this same recipe but change the shape? we need your help, please let us know
Hi there! When I make the triangles or pretty much almost every other spinach filled pastry I do not cook the spinach. I only cooked it while frying so that it doesn’t pop so much in the oil. You can use my spanakopita filling to make the triangles 🤗 enjoy!!
Love it 😍
Yummmmy!
Hi, thanks for the reply. However I really don’t know what happened to it. I’ve searched everything I could think of with no luck.
Green onions? Ok this looks yummy
Is soooo yummyyyyy
I full in love with you.I will try it. thank alot😘😘😘😘😍
What brand phyllo dough are you using?
I love The Fillo Factory. Their phyllo is always fresh.
This is the best recipe. Alway make it and always a winner.
Could you recommend how to store them for next day? The become soft next day . So I don’t know if I do something wring. Thank you .
Downloaded this for $2.99 came to my email but when downloaded it was gone?
I'm so sorry about that. I sent you the ebook a few times. Hope you got it. Please let me know.all the best!
where is the recipe for the ingredients please.
The main reason you don't have to precook your filling is that you are using baby spinach. In most of Greece, baby spinach is not widely available or is very expensive. Therefore, most authentic recipes use fresh fully grown spinach leaves, which are tougher and usually do need to be cooked down some to make a good pita.
Baby spinach recently became popular. When my mom taught me this recipe, she did so using regular spinach. It worked perfectly the too 🤗😊
Where do you find your recipes.
I create them :) I love to cook.
How long does it take for the recipe ebook to come to my email? I have not received them yet. I subscribed yesterday and again today different email.
You talk to much
Dimitra, you're INCREDIBLE! I've never seen them made in this shape or not precooked already, but THIS is so much easier...thank you! 🇬🇷💖🇬🇷
Don’t they leak when cooking as the spinach gives out juice ? I did this once and they all leaked
Hi Dimitra! so want to try this... but phyllo pastry is so expensive from where I live... So want to be extra careful when i try.. two queries:
1. Will the spinach sweat out while cooking and get the Spanakopita soggy if not precooked?
2. Can this be frozen after filling and rolling to bake another day?
Thanks in advance... And God bless the work of your hands.. Keep going!
Reccpie
i want to make this for a friend. How do you keep the baked spanakopita from becoming soggy when you have to deliver them?
Can I freeze the remaining mixture?
The best spanikopeta "on the planet" ... LOL! Cute! Nice job, DemitraMou....Looks delicious!
Definitely going to try making this recipe. Thank you for sharing.
I made these for company yesterday and they were a huge hit. Friends said the filling is the best they've had, and light. I agree. Thank you so much for sharing your recipe and method. I will never go back to cooking the spinach either.
Can we use olive oil instead of butter in this recipe ?
Growing up my neighbors were Greek. Mom made this all the time. I cannot get enough thanks for the recipe.
wonderful recipe ,, easy to follow ,, Have a nice day ,, Tom
Here is a tip for all makers of Spanakopita: Pie or rolls. Do not take international phone calls that last almost 30 minutes when you are in the final minutes of baking. I can handle carbon, but not that much please ( I ate it nonetheless ). Spanakopita Carboniferous .... a new species.
Oh no! I hate that...
@@DimitrasDishes .... Well, there is only one goof to blame. Um ... and that would be me. There is a silver lining to the cloud though, as now I must do another, with the phone switched off this time : )
Mmm this looks so good!😇🌺💐🍊🌈
Mmm, I used to have them for breakfast when I lived in Crete 😉💚
I love your spanakopita recipe so I know these are delicious. Next time I have the spanakopita craving I'm making these! Thank you Dimitra!
I like your recipes 👍You cook very good Dimitra’s❤️🙏🌍
Thank you! So easy - looks delicious 😍..... best greetings from Austria!
Looks Delish ! Yum !
Can't wait to make the Spanakopita Rolls! They look so delicious. I love when you taste what you make, you really have an honest true love for your delicious recipes. I won't cook the spinach😄
Great recipe and you made it easy to make. I done it and turned out very good thank you very much for sharing.
Delicious 😋
I love those Delicious
If I use bigger leaves spinach instead of baby spinach for roll, pie or spanakopita do I have to blanch the spinach or use directly , bcoz other channels blanch them and I belive that 40 mins are enough to cook the green spinach unless you mention to me. thanks
You do not have to blanch or precook the leaves. Just follow this recipe and it will be delicious!
My next receipe for tomorrow
Dimitra, you are amazing. I made the spanakopita and it came out so......good. I must now prepare the rolls. Thank you!
I made this recipe yesterday for a girls’ get together today. We all agreed it is the best spanakopita we have ever had! We had hummus, whipped feta and grape leaves as well, but this was definitely the star of the show! Thank you for sharing this delicious family recipe!
hi Dimitra........delish as per usual.....so cute.........ty for sharing........Blessings.
Yummy spanakopita
Im liken it..😎
I like the idea regarding the fresh spinach, inthe past I just used frozen and squeezed out the excess water with a potato ricer. L like just rolling them up instead of the triangle method. Thanks for your ideas
GOD BLESS
Looks so good.I'm going to do this for my Greek Godfather. 😁
Aloha! If I want to make the spanakopita rolls ahead of time. Do I butter the rolls then freeze them or do I butter them while it's frozen and right into the oven?
Thank u for this recipe!
Thank you for being here 💙
I've made these in triangle form, I always sauteed the veggies.
Yummy!
Hi..should I pay again to download? I’m not sure what I should do.
No, can you email me directly: info@dimitrasdishes.com
I will reply to that email with the book. So sorry about this. Not sure what’s going wrong. I sent it via email 3 times already. Maybe it’s going to your spam folder? Anyhow, if you can email me that would be easier. Thank you!
Understandable that you don't cook the spinach twice, it doesn't loose the spinach's integrity. GOOD.
Definitely gonna try these!
Do we have to use eggs?
YUMMY!!!!
Love this.
I’m making this today for Easter tomorrow! The filling is done, the Filo is thawing. I’m going to assemble them tomorrow morning and bake them right before I go visit my relatives. I have never made them this way before I have always cooked the spinach so I am a little nervous but I’m going to trust the reviews.
Thank you, Thank you, Thank you... Love this recipe.. l❤️
TY sweet Dimitroula mou! I've been waiting for this spanakopita rolls. I'll definitely make these & freeze them. I'll bake just a few of them.Also cream cheese can be substituted for ricotta or mizithra.
You are an amazing cook....i love all your recipes. Ive copied and made quite a lot of them especially the ones with the phyllo dough. I’m going to make this spinach one in rolls installed of a big flat open i usually make. Thanks again....
Way too much exposition, just get to the recipe.