Comments on: Spanikopita and in praise of Greek yogurt

By: The big spend and the big shop | Corridor Kitchen

The big spend and the big shop | Corridor Kitchen — Tue, 16 Oct 2012 04:13:55 +0000

[…] unimpressive pasta bake in four layers – a tomato-tuna-zuchini-garlic-penne layer, a spanikopita filling layer (half a portion), the pasta again and a layer of bechemal. It was fine, but it was 9:00pm by […]

By: Lau

Lau — Thu, 20 Jan 2011 11:01:36 +0000

Sounds delish! I totally sympathise with you on the tomotoes by the way. Nothing worse than a floury, bland tomato.

By: Natalie

Natalie — Tue, 18 Jan 2011 14:55:57 +0000

I love Greek food it’ has so much flavour. I am watching a series at the moment called My Greek Kitchen, I’m loving it. She made these tomato fritters just with tomatoes herbs & flour deep fried, it’s on my list but the tomatoes aren’t great here at the moment…

By: Lau

Lau — Fri, 14 Jan 2011 05:32:24 +0000

I agree, there are so many products from overseas that I would love to be available here that just aren't. Recently we tracked down our favourite Portuguese beer at a wholesaler and it actually took the fun out of it, which surprised me. It was as if it was only delicious because you could only get it in Portugal, which is ridiculous! ^_^ The fillo was surprisingly easy to work with. I've made this recipe twice now and I've gotta say making one large spanikopita it much less fiddly than making two smaller ones. If you're hesistent about it, have a go at a strudel.

By: Gaby

Gaby — Thu, 13 Jan 2011 22:48:58 +0000

I think we’re lucky in Sydney to have a vast variety of regional foods available. I’ll always complain about not being able to find fresh Peruvian produce thanks to import laws but there are heaps of other stuff that I wasn’t able to get there.
That Spanikopita looks great, if I get around working with filo pastry (not my favourite thing due to my lack of patience) I’ll give it a shot.