The Original Greek Spanakopita Step by Step-Grandma’s Secret Recipe!

Hello everyone! Today we will learn how to make the Traditional Greek Spanakopita step by step which is crunchy, juicy and so tasty that will mouthdrop everyone! If you would like to see more, simply support us by liking, comment and share the video with your friends. Lastly you can check our website for the recipe and our blog as well. Enjoy and have a nice day!

Timestamps:
00:02 intro
01:15 Ingredient Introduction
02:05 Preparing Vegetables
03:35 Pie filling
10:00 Tray prep.
10:20 Starting spanakopita
14:05 ‘Closing’ Spanakopita
18:05 Baking

Recipe:
https://www.yanniskalafatis.com/recipes/traditional-greek-spanakopita-(spinach-pie)

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Credits:
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Hashtags:
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Hello everyone I’m Janis scaat and together we’ll learn more about Mediterranean Cuisine and diet today we will see one of the favorites one of your favorites one of the Greek favorites mean of Greek people which is the well-known spanakopita or for our English friends or English speaking friends uh it really translates into

Spinach pie so if you have visited Greece you will see it in every single Bakery 24-hour uh like little food Corner Shop and literally everywhere yeah yes the translate to Grandmother’s uh you will see it everywhere it’s super tasty very simple don’t scare don’t get scared by the

Sound of it I we will see it in simple steps and uh the recipe can be found on our website which you can find on the description or you can type ycal fat.com and there are also some other beautiful recipes uh right there for you or you can simply

Check our Channel and as you’re there you can click the red button there right subscribe to join and uh help us out we’re nearly 200 subscribers so let’s have a look to on our ingredients right here what we see we use a lot of sputs

Again that looks like a lot but it will be the 1/5 of this amount and I’ve got more on the back it wouldn’t fit on the bow again make sure you select uh already was and clean one you can use frozen one one as well no problems

What’s more suitable for you there will be some f of pastry which we will use in the fridge it must be cold then some leak uh you can use some more than that feta some onion garlic eggs corn flour spint parsley and some deal before we start cutting our

Ingredients and preparing them uh we’ll switch on the oven to preheat on 170 all right so we saw how to prepare our vegetables so what we’re going to do is we’re going to go strong Heat a good amount of olive o as usually this is the biggest secret here

And at the many time as we wait for our roll to hit up what you can do you can check on our Channel a previous pie that we made uh with Pho um pastry again um which was about the pumpkin it was during the Halloween and that was so so

Tasty uh irresistible so make sure you definitely take it out have a try and let me know what you think All right we’ve got our hot oil we’ll go our vegetables in you can hear the beautiful sounds and eally you’ll be able to smell all this all the Beauties all right once we see our beautiful onions and leaks and garlic get a bit translucent we’ll get we’ll start adding our spinach

In don’t be afraid to fill it up with the help of the mariz or some tongs we will mix it in and that will reduce m in volume so don’t worry keep adding right here we can use the help of a lead with a steam will help cook [Applause]

Quicker all right so we have cooked it it looks like that so we’re simply going to transfer it to the cold Bowl we want it to cool it down cuz we got to add um our eggs and then it cannot be very very hot otherwise you’re going to make scramble eggs with a

Spinach now you don’t need to squeeze the spinach um as it will cook in the oven we’re going to add a little bit of um water uh in our pie anyway cuz that will help Crispen it up we’ll we’ll say all those Secrets later so make sure you

Stay and watch the rest so we’ll leave it here for a good amount of time until it co out a bit and we’ll continue now this at the meaning time you can put like a bit in the in the fridge to help it cool down at the meaning time we’re

Not going to crack two eggs in Turbo and we’re going to break them a little bit with the help of the whis and now a secret that we’re going to do is we’re going to get a little bit of corn flour so that will be one

Spoon and this is a secret from my grandmother um it will help to increase a little bit the volume uh so it doesn’t look completely flat and also we will keep everything together now we got our whisk until that’s dissolved it will take a little bit of time but not too

Much you don’t want any lamps of that cuz they’re going to be they’re going to destroy our pie so that’ll be the mix of our eggs we’re going to leave it on the side and here we have our spinach mix we’re going to set up our chopping board again

Going to get a good amount of deal cut out any BD or black bits but keep in mind a good spinach pie um needs deal deal is a secret ingredient so you’re going to chop not too fine but you know make sure you make it nicely no big

Chunks and we’re going to use a little bit of the stock as well and on purpose obviously not the bottom part just a little bit from the top and I’ll go straight in now next ingredient will be a bit of parsley um so we’re going to chop that as well a

Little bit it looks a little bit wet cuz I had it in the freezer which is perfect fine it still delivers the flavor just looks a little bit different we go with a in then we’ll add a good amount of spare mint is quite rare you’ll find it fresh in the

UK so you can order it dry so you can order it dry online Next Step will be some fet we’re going to cross it with a mar if you want you can put a glove and cross it with your hand but soon we mix everything don’t worry and there we

Go now how much you going across the F that’s your choice cuz then you’ll feel it more or less um and your pie now we’ll go with our egg mix in and last bit will be a bit of extra olive oil black pepper we’re going to add a good amount

Cuz again we didn’t season it before which is to cook it a little bit gently good amount of pepper I’m going to add a bit of salt and that will be it now we’re going to mix everything together and we will leave it on the side to prepare our fill

Pastry all right so for a fil pastry we will need a good amount of olive oil into bowl with a brush you will see later on why and our F pastry the rests in the fridge but it’s very important we keep it cold now with a brush we’re going

To brush the tray on the bottom and the sides Corners a little bit of everywhere and now this step depends on how long your F leaves are mine are quite quite small small so we’re going to do a lot of uh layers so you want your filac to be hanging outside so not

Half um a bit more than half inside and some uh some of it outside we’re going to do that all the way around and now the reason we adding so many on the bottom is first the uh my fill leaves are quite small and then is

Important to have a thick layer on the bottom now here we will drizzle olive oil we not going to brush it cuz then the F olives will stick together and we want to have air bubbles and gaps in between of the layers so it Cooks nicely

And becomes crispy so just rle as we do right here next we’re going to go for a second layer which we’re going to do like so again drizz a little bit here now put it down and we’re going to drizzle again we’re going to add another one here and

Again it’s very important what we do cuz you don’t want a soft bottom it will break down and then our filling will be all over the place now we will go with the filling all in everything inside scrape the bottoms get all the flavors into our beautiful uh filippi

Or our beautiful PA as we would say in GRE grease and now with your Mar is very important you push down the spinach and you press down to remove most of the air in the corners try to make it even so that looks beautiful from the outside cuz I’m

Pretty sure the taste will be phenomenal all right and from this angle as well so you see we’re going to add one right here you can use the bottle as well to speed up the process just make sure you don’t drop too much which doesn’t matter will be flavor also here is very

Important the top will be the crust so you don’t want we’re not making a thick base here but we are just building our crust when you put on top of each other the fillo let it fall and don’t push too hard again we want the air pockets

Okay and now it’s time to close so we’ll start folding from the sides and then push against to make a nice kind of shape we’ll do the same for this side and last will be the other side right here but we’re not done yet okay so go

The reason it looks a bit like uh pushed around is cuz when that will cook it will be crispy and it will look very very nice so now what we want to do want some more olive oil here we missed the spot there you

Go now want to get a double layer put it on top and literally just push it like that and we will do the same until the very end of our tray and that crispy you will look very very nice there you go all right so as we’ve

Got our pie here what is very important is we want a very good amount of olive oil right make sure you get a bit on the sides as well like so now the only difference is we’ll use our brush and that because we’re done with the air pockets the only thing we want

Is a good crust and good color so make sure you stick together here on the top everything try to keep the shape of this beautiful randomness cuz they will look amazing like that make sure try again be gentle you know like so perfect lovely and now there’s one last step left

And now there’s a last step left we’ll get our big knife and we want to cut follow as we do here but we shouldn’t cut the bottom if we pce the bottom um our filling will go all over the place so we just want to cut

Here the middle you need a very very sharp knife that’s the only important uh step also by cutting you’ll have the cooking air will travel everywhere there you go try not to cut the bottom or hit the bottom at all also leave the corners and the wool there you go

Perfect this is ready for 1 hour on 170 that we preditor oven so see you when it’s ready so finally we’ve got our pie here as you can see I’ve already tried a little bit well I couldn’t help it it’s super super tasty super crunchy so come here come here come here

Well it looks phenomenal it sounds phenomenal and it tastes amazing okay couldn’t be better so uh as you can see I’m touching the tray which means I have already taken it out it has cooled down uh if you don’t leave it to get cold uh

After you get it out of the oven um it’s not going to hold together you’re going to break it apart so let it cool down and now we can cut it with a serated knife without damaging the tray okay and now it will cut perfectly

Fine our eggs and the corn flour help to keep everything together and now we go our beautiful spinach pie ready you to see before I even attempt attempt to remove a piece look at that okay so look at this piece of art you know it looks phenomenal so this is the

Reason we did multiple layers on the bottom because it hold if you do thin you’ll see it will become translucent and then the whole thing will be falling apart but that’s amazing so yeah basically you leave it in the oven approximately is 1 hour but for me it was like 40 minutes

Each oven defers and also the size of the pie cuz you have a recipe but then you can like adjust it um you know that is ready when the the color are gets color which means it will be nice and crispy here is the beauty as you can see all the

Pieces that’s what I was talking about to uh if you don’t cross a lot of f you go like big nice chunks and then you get it in the bite it Al hold nicely and it’s beautiful tasty so yeah thanks so much for watching again the recipe you can find Down Below in

Description also make sure to check our other pie that we made with a pumpkin it was super tasty as well our recipes will be all in our website but you can also check the videos that we have on this channel and if you watch so far make

Sure to subscribe cuz you that means you like it and then you get notified for more Beauties have a beautiful uh evening morning afternoon whatever it is when you watching it bye