Easy Spanakopita Wheel Recipe – How To Make Spanakopita – Spinach pie
INGREDIENTS LIST:
– Phyllo sheets
– 1 cup Greek extra virgin olive oil
– 1 onion
– 600g frozen spinach
– Small bunch parsley
– Small bunch dill
– 150g feta cheese
– 2 eggs
– Salt & pepper to taste
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I’ll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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30 Comments
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Hey Ken, you are not alone in putting feta in the roll. I have also used goat cheese and that was great also. I am not in Mexico and can't get phyllo dough so when I return to the states I am able to get it. What a great dish. Thanks
You did it again! I have made spanakopita before, but the wheel never occurred to me. You are a genius! Love your videos.
"You can't forgetta da fetta" hahaha! Good job brother.
gonna try your recipe Ken – looks delish ! i've tried Aki's version and it's also great – but more work. Now – what's up with the tats? Were/are you a metal guy?
I just had supper and just watching you is making me hungry again. 👩🍳
Love your description of the taste!
Love this idea!
What is the best feta for your recipes. I get the one in the brine however not the expensive one. Which one do you recommend?
What would you use as a dipping sauce?
i live in new jersey the home of a million diners. when ever i go to one spanakopita better be on the menu or out the door we go. it's my favorite thing in the world to eat..i may give this a try but i'll have to eat it all because my husband wont eat anything green.. yayyyy more for me.. i love your videos. keep them coming ken.. thanks for all the cooking lessons.
You are fantastic. It's so delicious, I made this beautiful spanakopita your way and it's wonderful.So so easy. I thank you so much Phani. I LOVE SPANACOPITA.
Looks superb. I have so many rolls of filo in my freezer I am certainly going to try this tomorrow for supper…Thank you🏴🇿🇦
Loved it! I also loved that you pronounce feta, fill, and spanakopita like my family does! ❤️ 🇬🇷 ❤️
Fantastic recipe, such clear and concise explanations, I love it thank you
Ken do you squeeze your frozen spinach really dry for your recipe? I am making them as we speak following your every move. I have bought them a couple of times from a deli as wheels and that’s how I like my spanakopita “meal size” not bite size triangles. So I was delighted to see you on line showing me the process. Thanks. Lin
Hi Ken, do you have a cookbook . Love your recipes
try that treasure mary ann
Yummy
Ken, I think I may be part Greek. I love this and your Beet Salad recipes I made as a side. I didn't find phyllo at my local grocery but I used a premade pie crust (not sweet) and it turned out flaky and great. In addition I added Loukaniko pan sausage I made to the spinach—holy moly! An old friend of mine that was an original Greek family of my city recently passed away, and he would call me at work to come by after to enjoy a feta and Ouzo with him late at night! …"Marrrrcoss…come to see me tonight I have a nice feta for you to try"–A great character that I'll never forget. Thanks for your recipes!
I didn’t realize it was so easy to do! Thanks for showing us how to do it
my phyllo dough is torn when i rolled it. my mixture was also very wet. What did i do wrong
Omg! This is exactly how my Ex Greek hubby used to do it. No weird things. No ricotta nor cream cheese. Thanks 🥰
Thanks, Ken. Great video!
Just made it and waiting for it to get all crispy in the oven😍🤤 thanks so much so easy to follow
Always come back for the recipe
I love spanakopita 🥰 So nice to hear it said aloud also going to make it my business to recreate this.. I love how you proportioned everything !!
greetings from Australia Ken! this looks fabulous…love your easy, no pressure cooking & great sense of humour! can't wait to check out some of your other recipes 😊
Speaking of music analogies, Ken talking food reminds me of Barry White singing love songs.
Ken, your olive oil is insane, man. That has to have been harvested late September I'd guess…it's liquid Gold!
Ken thank you for taking the time to make these videos. I use all your videos to cook all the food I was raised on. You make the best videos, simple,quick and delicious. Thank you ken