Now that is a fun word to say: spanakopitakia, spanakopitakia, SPANAOPITAKIA!!!These are wonderful little treats to have around the house or to make for a party, just grab and go! They are just a little more work than making a big spanakopita, but the extra step of folding each one individually makes for a nice change (and sometimes of a less mess when eating too).You will follow the same recipe as Spanakopita but instead of layering in a dish, you will roll into individual triangles. Easy Peasy.
Today I get to share with you homemade phyllo dough by one of the best homemakers ever, my mother-in-law. She is a self taught cook beginning from the time she married, and has amazingly developed her cooking skills along with raising 5 wonderful children - of whom I married the eldest. I have been trying to learn some of her recipes so that I can recreate them for my husband anytime he is feeling homesick for Greece. The only problem with that is ,like with all good cooks (and most Greeks), she uses a few recipes and doesn’t quite measure the same as us Americans. Here they use water glasses, coffee cups, and soup or sweet spoons – no fancy measuring cups to go by. It makes trying to copycat her recipes a bit more difficult, but with time I will continue to try.
Let me explain something before we get to this amazingly simple and delicious recipe. When Americans hear the word “pita” they think of a soft, pocket-like sandwich holder. But when Greeks hear the word “pita” they think of a phyllo encased, typically pizza sliced shaped, pie filled with spinach, cheese, and/or other greens and vegetables. I guess it could be more correctly translated as a cheese or vegetable pie made with phyllo. Either way it is a delight to have around the house and a great way to add some extra fiber and nutrition.
I can’t believe it is almost November, and even almost 2012! Where has the time gone?
Now that school has begun, the days fly by and Monday to Friday seems to come and go faster than I can keep up with. Thankfully though, life is really good right now. Amidst all the turmoil this country is facing and the extreme austerity measures we are forced to adapt to, we still feel very blessed. We are still being taken care of on a daily basis: we have shelter, food, work, health, love, and an abundance of so many more daily joys!
Short and sweet and straight to the point… Kali Orexi!
You can easily make your own tyropita for a party or just for something fun and delicious to snack on next time you are craving something savory. Whether you choose to make it spiraled, cigar shaped, or simply in a cake pan and cut into squares is up to you!
You can make this simple and delicious pie over and over, and once you taste it, you will most definitely want to. It is a really great thing to have around the house when you are a little munchie or even to prepare for a picnic. Regardless of your reasons, this is a sure-to-be crowd pleaser, and something very common in everyday Greek culture. Almost on every corner, you can find somewhere to buy a spanikopita or a tiropita (cheese pie), but in my opinion it is hard to find one that has the quality of a homemade spanikopita! Even better is one with a yiayia’s touch, prepared by a grandmother with decades of experience!!!
To start off this new food blog of mine, I would like to share my first recipe I found from the Sporades islands. Well, I did not actually find it there – it hails from there to be more specific.
It is a simple, yet delicately delicious, “quiche-like” cheese pie. It is perfectly suitable for a mid-morning snack, a light lunch combo served with a salad, or an after-dinner-but-I-am-still-hungry delight. Whatever time of day, a sure to satisfy recipe follows!