Let's Go Greek!

[toggleswitch2]

My grandmother made her spanakopita from scratch, without any mechanical assistance/servants and used a simple aluminum cookie sheet.

For me I find a stainless-steel jelly-roll pan (shallow/low sides) perfect!

If you want to impress a Greek,the plural of pita is not pitas, it's pites. ("PETE S." without pause).

F. HARRY STOWE (Thank you!)

 

[frigilux]

Thanks for your input, Togs. I'm not sure of the origin of the spanokopita recipe. It didn't come from my Greek cookbook. I mince the mushrooms, so they don't really stand out as chunks in the filling.

I think it's a fitting 'senior moment' that I somehow missed the the instructions about scoring/cutting the spanokopita before baking it. I let it cool for awhile before cutting it, so the phyllo didn't disintegrate into tiny shards, but I'm sure it would have been cleaner had I followed the instructions in my own damn recipe, LOL.

Both dishes were very tasty, I'll say that much for them!

 

[appnut]

Eugene, howw did that 3 hour & 16 minute dish load come out?

 

[frigilux]

I forgot to update on that. To my great surprise, the load was done in 2-1/2 hours! And everything was spotlessly cleaned except the Pyrex measuring cup in the bottom rack, which had two little spots of meat sauce clinging to it. But as you can see, it is loaded almost horizontally, so I'm not surprised.