Amazing Spanakopita Recipe

I’m very weird. I always believed phyllo dough tastes the same regardless who made it, if it doesn’t then it’s not even phyllo dough. So I agree, it’s very much a labor of love lol

No ricotta?

Thank you for your excellent instructions for making that delicious Spanakopita!! Your son’s visit was the highlight of the show! 🥰. His way of stroking the butter was instructive since I probably would have stroked the butter on the same way as he did!, 🥰

I like that you’re a leftie

Did you make it yourself ? Has me cracking up 😂

P.S John....I use silver beet leaves.....seems to work.

Making your recipe this week for my vegetarian son who will be visiting. Surprised you do not add pine nuts....but, like you say different recipes in different areas of Greece and surrounds. Thanks for the tip of pre cutting....love your tutes and recipes . ..

One of my favourite dishes especially when it is served with tzatziki.

I make rolls, easier and fast!

Galaktoboureko is also my favorite dessert ❤ absolute best!! I wish I had my Yaya’s recipe but I don’t 😢 I love spanakopita but xhortopita is my favorite! Great recipe John!! Thx for sharing ❤

Hi! Watching my first of your videos and I'm very impressed. You make it fun but calm and not dramatic. I love baklava and make it during the holidays and hand some out to everyone. Half of the people don't eat it! "If I've never heard of it and don't know what to make of it, I'm not eating it." Seriously? You're literally missing out on a gold mine of rich heaven! Not many people I know are familiar with Greek food, but it's my favorite besides Japanese and a big juicy steak! So, I will be exploring your recipes. I have a new subscription!

I'm the one who make the Phyllo dough from scratch. Taking me a whole night to finish one tray of 30 layers of phyllo sheets. Only love can be patient to work with it. But I'll try with your recipe very soon❤❤❤❤😊

egregious: extremely and conspicuously bad.

And...you're cutting things without looking...And it's making me nervous...lol

can I use Grape Leaves? My kids do not like spinach

where do you buy the pan ?

Since you're Greek, I'm curious about your thoughts on a NYT Cooking "Greek" commenter who questioned the use of garlic in a spanakopita recipe. "I’m Greek. No self-respecting Greek would put garlic in spanikopita, or in many other recipes for that matter." I personally thought the comment was ridiculous since what Mediterranean savory dish doesn't have garlic?

If you freeze it, do you bake it at the same settings as fresh?

I love your “overhang” method! Turned out beautifully! I’m making spanakopita right now! Question: do you use #4 or #7? Our local ethnic/produce market has a choice. #7 is way sturdier, and #4 is more delicate - just curious! Love your channel!

Thank you! I've been making spanakopita for years, but just needed a refresher on how to assemble it properly. i liked your idea of tucking in the edges like pie dough - worked beautifully!

Hi John. Great recipe! Wanted to share a tip to drain the spinach. I use my potato ricer! Works great and makes me feel better about storing a gadget that was formerly a “uni-tasker”

So glad to see you including your son!

John which of your cook books has the spanakopita receipt in it ?
I don’t want to always have to look to the video when I’m making this delicious dish
I bought your book with receipts for seasonal dishes and simple pleasures but this beloved receipt was not in it
Please let me know before the purchase of the next of your book
Thank you from one Greek to another

I measure garlic, and vanilla extract with my heart too. Lol It's always a significant amount more than the recipe calls for. Sorry, not sorry. 😅

Hello John, thanks for sharing your spanakopita recipe. I also prefer to use fresh spinach, l use the same ingredients, plus one leek stalk for an another layer of flavor. Additionally, I prefer to use Gee, lessons the chance of getting soggy. Especially after taking the extra step to squeeze all the water out of your spinach. Oh, another thing I add (I cheat),😬by adding a quarter cup of good ricotta along with fresh feta. Otherwise I pretty much make it like you. Sometimes I even sprinkle sesame seeds 🤩

The water you drained contains the most of the vitamins of the spanich,

Galaktopoureko is my favourite dessert of all time! Great minds.....

I needs to be fresh spinach! That frozen stuff is nasty. I'm afraid to use too much Garic I tend to use less.

Wow. Thnak you this was amazing

Totally agree with your assessment of garlic amounts in recipes. I always make our version of spanakopita for Easter and add chopped fresh jalepenos for a little kick.

Oo what specific phyllo dough are you using? 👀👀

It's great to see the differences between this recipe and the one from 5 years ago. I don't know which one to make for dinner tomorrow!

Make that greek dessert that you mentioned but I didn't catch the name.😅 If you already have it plz leave the link or the name here. I'm a fan of desserts with anything citrusy.

All versions are perfect because they are made with LOVE and family gathering together ❤

I love come and dine with me lol

"Egregious stems" lol. That's worthy of a British comedy on food snobs.

Them: Did you make the phylo dough from scratch?
Me: I don't like you that much.

Man, you can get sassy! I love it! 😂😂

Thanks, it worked for me.

😂 I used to have to make my own filo in the seventies before it was sold in the shops - so much easier now!

You are the best looove the way you cook, your veggies so fresh your kitchen Todo, easy for me to perform my cooking n presentation myvfam love my dishes, Thank you!!❤❤❤❤❤

I’m hungry now 😊😊

i like your cooking classes , very intellagant , however sometimes your cakes ingredients its fifficult for me !

Whilst it cooks, chop? No! Prep all before starting might take longer but reduces stress during cooking and adds fun/satisfaction to ease after prep!

New subscriber, luv how u mk it effortlessly, can’t wait to try this recipe, any particular store to get the phyllo crust from?

Loved seeing your son help out! I would have loved brushing the butter on when I was little. Sounds like fun! ❤

Love those ❤❤

thank you so much for helping me through this dish! your company was lovely during the three hours (worth it) it took me :) you're wonderful!

Add lemon. Gives it flavor

I made this tonight with my large skillet. It took four patches for the spinach. It goes very quickly! John is a very good teacher ! Instead of the phyllo dough I used piece crust from the recipe John uses for his pies. just rolled it thin. Came out great!