Καλησπέρα Δήμητρα. Είναι μια ήσυχη καλοκαιρινή βραδιά κάθομαι στο μπαλκόνι και ψαχνω το κινητό. Και πέφτω πάνω στη συνταγή σου. Μμμμμμ κιμαδοπιτακια.... Ωραία και νόστιμη ιδέα μου έδωσες. Να είσαι καλά σου εύχομαι καλό βράδυ από Ραφήνα.
@@DimitrasDishes Dimitra, I caught an older video of yours, back in the other house. You're so much more at ease now, you make it look effortless! I made the uraad dal (but with regular lentils). Gonna try it for dinner. Not a fan of cukes and vinegar, but trying to eat healthier. Wish me luck!
So glad for this recipe now, I saw your home-made phyllo dough recipe too. The store-bought always falls apart for me so I've been rolling my own, kind thick. After 15 years a breakthrough and it's now very thin. So exited now to try this filling and checking your videos for others. They are explained so well, short and complete.
Those look and sound fantastic. Even as a big feta fan I do agree that these pies are probably better without. However, adding that serrano - seeds and all - is something that I see complementing the filling quite nicely.
This comment made me feel so nostalgic for my aunt’s Greek terms of endearment. I am so bummed that my family lost this great culture in my generation. I loved growing up helping out in a Greek kitchen!!! My favorite was forming the kouloudakia and running the hand mixer while my mom slowly poured the eggs into the egglemanou (sp?) (Greek chicken soup) .
I believe kreatopita uses diced meats and kimadopita uses ground meat. Pita is a large version that’s cut up while pitakia are individual servings like the triangles shown in this recipe.
Food looks delicious bit your knife skills are a concern...ie no use of a guide hsnd...would you consider upgrading these...especially of you are posting online? However, lovely looking and tasting food!
🤔 this is how most of home chefs cutting their onions, my self included! Unless you go the culinary school and I doubt Dimitra ever proclaimed that she’s a culinary instructor 🤨.
