You can add frozen spinach by letting it defrost then placing it in a microwaveable bowl and reheating it for 3 minutes. Then remove the separated spinach into a clean bowl minus the water. Let it cool off completely. Now place a clean thin kitchen towel on your counter, add a few sheets of Bounty towels on it and put the spinach in the middle of it flattening it out gently. Now roll up the spinach and start squeezing it until all the water drains out of it. Remove the dry squeezed spinach from the toweling and add into a 6 quart stock pot where you have already made your diced onions and garlic in oil. If using fresh spinach make sure to use a 6 qt deep stock pot so when you turn the spinach with the tongs to mix it into the hot oil with onions & garlic, nothing falls out of the stock pot.
I make this all the time and instead of butter with brush, I use the PAM Butter Spray. I find it healthier and it won't rip the phyllo like a pastry brush does.
Hi Danny - this is a terrific video. I followed it carefully and my product came out terrific. QUESTION: Suppose I construct the triangles and freeze them before baking, as you suggested. Then when it's party time, should I defrost first and then bake, or just bake them straight from the freezer? Thanks you!
+Janet Ruth Einhorn I would keep them frozen, place the on a lined baking sheet; preferably with parchment paper, brush them with egg wash and bake them at 350 degrees for 30 minutes till golden brown. Be sure to allow them to sit for at least 10 minutes before serving as they will be scalding hot!
You said this has a high yield, how many pies does your recipe produce? And is it certain I'll run out of phyllo dough? I'm making these for a big party, and I want to buy everything I need in one trip.
+LonelyViolist I don't make it into pies as is traditional but the recipe yielded probably 20+ triangles. Just have extra phyllo dough on hand and if you don't use it all carefully wrap it and just re-freeze it. This is great for parties and your guests will love them!
I've bough them already made and have had mixed results. They are time consuming to make but ultimately I've found that making them from scratch produces the best result. If you don't have the time then there is nothing wrong with a pre-made option for sure.
Danny; just wondering if olive oil can be substituted for the butter to brush the sheets of phylo with before filling? Thank you! this video is super great to follow....just don't enjoy it quite so much at the end when you are giving few hints while eating...lol I agree, though more time consuming the triangle appetizer size is so practical. thanks again.
To make authentic Greek Spanakopita you need to use real butter, and melt it in the microwave, then carefully use a silicone pastry brush to brush it on every filo sheet.
Just had my first Spanakopita a few hours ago. Thanks to your video I now know how to make it. The music choice was a bit distracting though. Either way, great vid and thanks :)
Glad you enjoyed it! I love this classic Greek dish..Traditionally served as a pie this makes a great appetizer. Did you know that when making it as a pie, a coin was baked into it and whoever got that slice was said to have much luck in the future? Just a cool FYI.
Everyone else seems to have had great success with this recipe but I found that the parmesan cheese completely melted in the spinach mixture and created a soupy mess - next time I will add it AFTER the spinach has cooled down. Did anyone else have this problem ?
Sorry.... it's not like Metallica loud But thanks for your input! Some of the older videos may have a louder background soundtrack that may be too loud.
Haha sorry bout that. Brian here, I edit the videos. It's been while since we last posted but we plan on making comeback. There has been a few complaints with music so I will probably go completely music free here forward. thank you for the input. I guess I've been playing too many video games recently. Evil within 2 anyone?
Good Video..It definitely will help with my spanakopita practical today..
Love it !!!
That crackle noise is soo envious!
Nice! I will make this for my 1 year old daughter! I bet she will love it!
Excellent demonstration, can’t wait to make them, thanks for adding the recipe below.
Love Greek food, I did add parsley and fresh oregano because I had it, it was delish. Thanks
Awesome!
Thanks so much for this recipe. I made it exactly like this and it was a hit at the party today! Thanks so much!
Fantastic! Glad you and your guests enjoyed it.
Thank You! Love the recipe ! And the upbeat , motivating music !
This looks amazing
Love this recipe! First time making this and was so easy. Cheers!!
New subscriber here. Your recipe is easy to follow. I'll be making some soon. Thanks for sharing 😄
You can add frozen spinach by letting it defrost then placing it in a microwaveable bowl and reheating it for 3 minutes.
Then remove the separated spinach into a clean bowl minus the water. Let it cool off completely.
Now place a clean thin kitchen towel on your counter, add a few sheets of Bounty towels on it and put the spinach in the middle of it flattening it out gently.
Now roll up the spinach and start squeezing it until all the water drains out of it.
Remove the dry squeezed spinach from the toweling and add into a 6 quart stock pot where you have already made your diced onions and garlic in oil.
If using fresh spinach make sure to use a 6 qt deep stock pot so when you turn the spinach with the tongs to mix it into the hot oil with onions & garlic, nothing falls out of the stock pot.
Thanks for sharing your tips using frozen spinach and how to get rid of the excess water; that is my only reservation when using frozen spinach.
Thank you!!! I had mincemeat filling left over and I wanted yo make triangle. thank you for showing the technique.
5:40 my dad used to do this with us on new years .
It looks good
Love the video! It'll help a lot with tomorrow in class. I think I would add some nutmeg in mine tho
Awesome! nutmeg would definitely work..what kind of class?
Danny, good to see you again! these look great, i love working with phyllo dough.
***** Hey!! Took a little hiatus as life takes over! But we're back. Look forward to more rockin recipes for sure!
this was great! parmesan cheese was a surprise thank you
I'm actually making a big batch tomorrow so excited! I will cryovac most of them for the future. Cheers!
Thanks for the vid.
Good job!!!!
I make this all the time and instead of butter with brush, I use the PAM Butter Spray. I find it healthier and it won't rip the phyllo like a pastry brush does.
The butter just adds richness. Pam spray will work fine as well.
Carmen Goodstein lol at Pam being healthier. Do you still live in the 80's?
Use olive oil- the way most Greeks do!
Do you have to drain the water in the spinach?
I couldn't find fillo so I made it with crescent dough. Still really nice 👌
Interesting choice and probably a lot easier than using fillo dough. Glad it came out good!
thanks for the recipe ! i always buy them premade but its very expensive here , ill make them myself! :)
great dish! how many individual triangles does this recipe make? Also how many do i pop in the oven if i am baking at 350 degrees for 25 minutes?
Hi Danny - this is a terrific video. I followed it carefully and my product came out terrific. QUESTION: Suppose I construct the triangles and freeze them before baking, as you suggested. Then when it's party time, should I defrost first and then bake, or just bake them straight from the freezer? Thanks you!
+Janet Ruth Einhorn I would keep them frozen, place the on a lined baking sheet; preferably with parchment paper, brush them with egg wash and bake them at 350 degrees for 30 minutes till golden brown. Be sure to allow them to sit for at least 10 minutes before serving as they will be scalding hot!
Great video, great recipe, great instruction. Could you turn down the music?
Thanks! Sorry if the music was overwhelming.
Great presence on camera 👌fun to watch. Great recipe (:
19jayjayjay Hey thanks so much for the comment!
You said this has a high yield, how many pies does your recipe produce? And is it certain I'll run out of phyllo dough? I'm making these for a big party, and I want to buy everything I need in one trip.
+LonelyViolist I don't make it into pies as is traditional but the recipe yielded probably 20+ triangles. Just have extra phyllo dough on hand and if you don't use it all carefully wrap it and just re-freeze it. This is great for parties and your guests will love them!
+Danny Macs Kitchen I made 72 with this recipe, just heads up. My phyllo dough was narrower, so my pies were probably smaller than yours.
Directions are on the Filo dough box.
My Aldis store near my house just started carrying these items. Pretty decent flavor.
I've bough them already made and have had mixed results. They are time consuming to make but ultimately I've found that making them from scratch produces the best result. If you don't have the time then there is nothing wrong with a pre-made option for sure.
Love you
omg that looks delicious!!! =p
Marilyn Flores A must try! Thanks for the comment!
How much is one bag of spinach
Danny; just wondering if olive oil can be substituted for the butter to brush the sheets of phylo with before filling? Thank you! this video is super great to follow....just don't enjoy it
quite so much at the end when you are giving few hints while eating...lol I agree, though more time consuming the triangle appetizer size is so practical. thanks again.
+cornishcoves Definitely use olive oil for brushing! You can really use any type of oil that suits you best. Thanks for the comment.
To make authentic Greek Spanakopita you need to use real butter, and melt it in the microwave, then carefully use a silicone pastry brush to brush it on every filo sheet.
Why would Greeks not use olive oil? Way more healthy!
cornishcoves Greek spinach pie
Proper pronunciation of Spanakopita = emphasis on the 3rd syllable (ko) .. NOT on the 'pi' ..
ps: great video!
+a2zme Thanks for the correction. I was never sure how it was properly pronounced.
Would this work with puff pastry? I tried with the phyllo dough and it was a disaster.
It could.... Phyllo dough can be a real pain in the ass! To be continued.
I wanted to see a closeup of the traagle
Ειναι φανταστηκα.Αν θελετε καντε μεταφραση στα ελλυνηκα την συνταγη.Ευχαριστω.😄👍👍👍👍👏👏👏👏👏
Σας ευχαριστώ Δεν είμαι σίγουρος τι que είναι όμως
Just had my first Spanakopita a few hours ago. Thanks to your video I now know how to make it. The music choice was a bit distracting though. Either way, great vid and thanks :)
Glad you enjoyed it! I love this classic Greek dish..Traditionally served as a pie this makes a great appetizer. Did you know that when making it as a pie, a coin was baked into it and whoever got that slice was said to have much luck in the future? Just a cool FYI.
turn up the music
Everyone else seems to have had great success with this recipe but I found that the parmesan cheese completely melted in the spinach mixture and created a soupy mess - next time I will add it AFTER the spinach has cooled down. Did anyone else have this problem ?
Do I need to add dill?
+Morgan Dalton If you don't, Zeus will strike you down with a lightening bolt.
i never add dill...
Use a Would,
Can you pan fry them ?
Hi Danny! Folding the doug as they fold the Amercan flag at military funerals.
Wow I never really looked at it like that before.
Why does everyone have to add background music that is so damned loud. It downs out what you are saying.
Sorry.... it's not like Metallica loud But thanks for your input! Some of the older videos may have a louder background soundtrack that may be too loud.
Danny Macs Kitchen Apologies I didn't mean specifically just yours. Maybe it's just me.
No I hear ya I've watched videos that have background music that can be annoying.. Don't want to be that person!
I listened over and over and couldn't understand what it means for the person who found the quarter in their pie.
Brandi Taft it means you are lucky traditionally or unlucky if ya choke on it
Use a Lav mic! What is this, 1999?
Lol yes the earlier videos did not have professional audio.
These are not cookies, they don't spread. You could bake all of them in one go.
That garlic must be bitter aswell. Take it easy on that buddy.
Your killing me(a Greek person) don't say spana-co-pita say
spana-co-pata
LOL tomato tomaaato as long as it is a rockin recipe who cares.
Sorry I have to say...his floor is dirty, for this I pass😠
eww the bleach looks like Taha
Stop smacking your lips dude. I would've used olive oil.
Don’t be so mean - if you want to use olive oil make your own video. This is just one guy’s idea for spanakopita recipe.
Good God get new music please. We aren’t playing a boss in the legend of Zelda....THANKS
Haha sorry bout that. Brian here, I edit the videos. It's been while since we last posted but we plan on making comeback. There has been a few complaints with music so I will probably go completely music free here forward. thank you for the input. I guess I've been playing too many video games recently. Evil within 2 anyone?
Please learn to say the word spanakopita. While your at it learn gyro because you probably say that wrong too.
Thanks for taking the time to leave such a positive insightful comment; it was very helpful!
Wow, i guess you’re way cool! But you know whats better than being sudo cool, MANNERS..
I bet Nate's middle name is DICK.
thanks for the recipe ! i always buy them premade but its very expensive here , ill make them myself! :)
thanks for the recipe ! i always buy them premade but its very expensive here , ill make them myself! :)
+Iana Ruskova I've bought them pre-made before and honestly they suck. It is easy enough to do on your own for sure. Make a bunch and freeze them!
Thanks for the advice, i'll do that for sure !