for the love of filo pastry
Some posts are meant to be quick, just like the recipes: roast red pepper and feta parcels, with crunchy filo.
Continue reading
by 
Individual roast red pepper & feta parcels
by Category: pies
by Delicious Artichoke & roasted red pepper puffs with manouri cheese
I was talking in my last post about all these wonderful pantry ingredients we have sitting there and they can really save the day. Best example below: artichoke & roasted red pepper puffs with manouri cheese.
Continue readingby Zuchinni pie, batzina
QUARANTINE DIARIES, COMFORT FOOD & ALL THE SMALL THINGS THAT KEEP US GOING
Sweet homely recipes! This one is from my friend Athina, currently lockdown in London and in search of regional Greek cooking: batzina, zuchinni pie from Trikala.
Continue readingby Quiche Lorraine or Quiche poubelle, from Athens via Strastbourg
Cheese pasties with Xynomizíthra, tiropitakia
The only thing we don’t come short lately is time. I hope you find yourself busy with wonderful things to do and small distractions that bring a smile on your face. For me, it was shortcrust pastry that did it yesterday. Specifically shortcrust cheese pasties with xynomyzíthra.
Continue readingby Lahmacun, quick spicy pizza, flavours of the Levante
Do you love pizza? Well there is hardly a soul that could resist a slice of absolute yumminess. I made an adaptation for a very levantine recipe, lahmacun a pizza with mincemeat that smells of the orient.
Continue readingby Mykonos Chora and Onion pie, with Panayiotis Menardos from M-eating
What is the first thing that springs to mind when you think of Mykonos? Windmills! Along with whitewashed houses, tiny mazelike alleyways and of course, partying! I had many a stroll downtown both during the day and night. I am amazed of how easy it is to lose your way, yet it will never frustrate me. There are some great nukes and corners to discover whilst strolling around. One of my favourites places, M-eating, it’s all about modern Greek fusion cuisine. Read on – there is a traditional Mykonian Onion pie at the end.
Continue readingby 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 readingby Kimadopita, the two ingredients pie
My Greek shepherds pie
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 readingby Kastraki and a mushroom tart
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 by