If all Greek yogurt starts with the same basic ingredients—milk and cultures—what makes some brands thick, rich, and creamy while others are watery and sour?
We prepare beef kebabs with a lemon and rosemary marinade and then make flaky, cheesy spanakopita.
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp vegetables, the typical marinade—and the typical grill setup—would have to go.
Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, buttery crust. Yet most versions fall flat—a Greek tragedy in need of a happy ending.
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