This is the Greek Food Channel www.dianekochilas.com Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS GREEK KITCHEN COOKING SCHOOL and DV FOOD ARTS CONSULTING. We run cooking classes and organize culinary tours in Greece for recreational and professional cooks. We produce specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other …
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11 Responses to “Greek Food Tv☼ Filo Pastry – Greek Recipes”
If you want to see the whole process, meaning the actual rolling out of the filo check out the video “Gluten free baklava” by yours trully … a greek that sill does it!
Rolling the filo out is a trick, but not that tough. I have to do it because I have celiac disease and cannot use the store-bought kind … celiacs cannot eat wheat, rye or barley. I learned how to roll filo and show how to do it on a youtube video … search for my youtube name … dnworks
Nice work, we liked your video very much so we embedded it on ChefCommons w/ link back and reference to Youtube. (Let us know if you don’t wish for it to be featured)
Much as I generally like Diane’s recipes, here she’s having a go. Making real filo is hardly “simple” although making the DOUGH for filo is (and that’s ALL she’s doing here). The stretching into paper-thin sheets is an art — so much so that very few Greeks still do it.
Diane, on your tours take your clients to a real filo-making shop (there’s a brilliant one in Kallithea) but don’t post these misleading “recipes”!
This video is really a small deceiving because it isnt really as simple as that. You have to have a feel for the doe, its not just as simple as kneed and fold.
Diane you should do another vid on this really showing the entire process, un-edited so that you can discuss the feeling as you are doing it, it would be much better for the viewers who have no clue about making filo.
I make it with my yiayia when we make diropita, even the air temperature and wind can ruin it.
... I had to borrow my Dad's camera. The food is so Greek themed because I have spent loads of brilliant Summer holidays in Greece with my family, and because Greek food is brilliant for vegetarians. Anyway! Here are the recipes and results : ... Piece by piece brush each layer of filo pastry with the oil from the sundried tomatoes and drape over a cake-tin. When you have finished covering the cake-tin with pastry, fill with the cheese, tomato, spinach and egg mixture. ...
Much as I generally like Diane's recipes , here she's having a go. Making real filo is hardly "easy" although making the DOUGH for filo is (and that's ALL she's doing here). The stretching into paper-thin sheets is an art ? so much so . ...
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If you want to see the whole process, meaning the actual rolling out of the filo check out the video “Gluten free baklava” by yours trully … a greek that sill does it!
I want to see the entire process..
Rolling the filo out is a trick, but not that tough. I have to do it because I have celiac disease and cannot use the store-bought kind … celiacs cannot eat wheat, rye or barley. I learned how to roll filo and show how to do it on a youtube video … search for my youtube name … dnworks
Dimitrios
useless
Nice work, we liked your video very much so we embedded it on ChefCommons w/ link back and reference to Youtube. (Let us know if you don’t wish for it to be featured)
sooooooooooooooooooooo… is that it?
I guess it will be buying mine at the shops still.
“A small deceiving”?! Wildly deceiving more like!
Much as I generally like Diane’s recipes, here she’s having a go. Making real filo is hardly “simple” although making the DOUGH for filo is (and that’s ALL she’s doing here). The stretching into paper-thin sheets is an art — so much so that very few Greeks still do it.
Diane, on your tours take your clients to a real filo-making shop (there’s a brilliant one in Kallithea) but don’t post these misleading “recipes”!
den exw ksana akousi gia ouzo se auti ti sintagi, oute gia lemoni, prepei na to dokimaso mia mera lol
This video is really a small deceiving because it isnt really as simple as that. You have to have a feel for the doe, its not just as simple as kneed and fold.
Diane you should do another vid on this really showing the entire process, un-edited so that you can discuss the feeling as you are doing it, it would be much better for the viewers who have no clue about making filo.
I make it with my yiayia when we make diropita, even the air temperature and wind can ruin it.
spo how do you streatch it
ei yiayia mou ayorazie to phyllo zymari kai kanei pita