Greek pita bread

What makes Greek souvlaki so unique, juicy grilled meat aside, is, of course, the pita bread. The Greek pita resembles very much the Arabic flatbread, but unlike them, our pita breads are leavened. Their taste is neutral and pita are soft and flexible so that it can wrap around the grilled meat and tzatziki or home-made gyros I made last week. The best part about pita bread? It’s the easiest bread you will ever make. Continue reading

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Kimadopita, the two ingredients pie

My Greek shepherds pie

kimadopita @eatyourselfgreek

If you are a Greek cuisine aficionado you probably already know that flaky pies with scrumptious fillings is one of our strong points. Pies are such a simple preparation, once you get into the habit they almost get addictive. I made a simple, two ingredients pie: mince meat and onion pie, kimadopita that I prefer to call it Greek shepherds pie. Continue reading

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Kastraki and a mushroom tart

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Just next to the town of Kalampaka, you find Kastraki. Kastraki is a small village, nested under the rock pillars of Meteora, almost forgotten by time. I left the car behind and went on a short hike towards a lonely rock, called the spindle. The views were amasing and because a hike, albeit a virtual one gives you an appetite, there is a mushroom tart too! Continue reading

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Meteora, a long weekend in Kalampaka

with batzina for starters

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Spring is here and it is without a doubt the best period for excursions in the countryside. I will be going to Thessaly this weekend, staying at the wonderful town of Kalampaka, at the foot of Meteora. I have way too many reasons to be excited: hiking, sky high rock pillars, medieval monasteries and of course gorgeous food! Continue reading

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Leek pie and kourkoubinia

Smart ways to make your ingredients go a long way

kourkoubinia

Still on food blogging competition mode and all I think about is re-using. Last week I re-used my chickpea soup into chickpea burger, I had a few onions cooked into a sharp chutney and made my materials go a little further. This week, it is all about the pie and a bit of dessert, well, from leftovers fillo pastry. Making your ingredients go a long way, have something savoury and something sweet.  Continue reading

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Spinach pie, Popeye food

spinach pie

If Popeye the sailorman was Greek the only thing he would gulp down would be spinach pies, made by grand-ma Nia. And I wouldn’t blame him. There is crunch in the filo, there is succulence in finely chopped spinach leaves and wonderfully baked feta. I have a very soft spot for spinach pie, many Greeks do, but my affection for this pie has deep-deep roots. Continue reading

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Pastrami pie, after Easter treats

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Easter has come and gone and normally there is a tone of leftovers. Perfect for making kleftiko or exohiko, but for me Easter held a different sort of present this year: home-made pastrami! Dad had made some himself and of course he kept some for me. Pastrami is one of the most exotic cured meats with a long history and a very special pie to honour it, pastrami pie!

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Tiropitakia, mini cheese pies

Samosas are a lovely treat, there is hardly a time I had visited an Indian restaurant without ordering some. I am so used having them fried, I was pleasantly surprised when I found the baked beetroot and feta samosas on Chilli and mint. And guess what, these tiny treats are very popular in Greece, especially baked but they are known under a different name: tiropitakia, first comes the name of the filling and then –pitakia for tiny pies. They are so commonplace, from bakery to Sunday lunch, I had almost forgotten about them.

mini cheese pies

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