Comments on: Spanakopita

By: Spinach-Stuffed Flounder on Braised Lentils | Kalofagas - Greek Food & Beyond

Sat, 28 Jan 2012 12:45:43 +0000

[...] quality menu planning.This past week I took some of the chopped spinach that was left from making a Spanakopita filling and reserved it for dinner. Dinner was going to be flounder fillets stuffed and roll with [...]

By: Greek Christmas Recipe Round-Up - Kalofagas - Greek Food & Beyond

Greek Christmas Recipe Round-Up - Kalofagas - Greek Food & Beyond — Sat, 10 Dec 2011 11:52:49 +0000

[...] Spanakopita [...]

By: Peter Minakis

Peter Minakis — Mon, 24 Jan 2011 02:02:06 +0000

Joumana, unbleached is also fine for the recipe.

By: tasteofbeirut

tasteofbeirut — Mon, 24 Jan 2011 01:40:19 +0000

wow! so glad i found this: I was wondering if it matters if the flour is “bleached” or “unbleached”; when I made strudel, the recipe said use only unbleached flour. Merci~

By: Good Things Happenin’ - Kalofagas - Greek Food & Beyond

Good Things Happenin’ - Kalofagas - Greek Food & Beyond — Sun, 23 Jan 2011 19:55:10 +0000

[...] Which of your posts were most popular? PETER: There’s a blog post where I made homemade phyllo. DIANE: You have a daytime job, what do you do for a living and do you have any future plans to make [...]