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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savoury cake

with sundried tomatoes, olives and feta

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Cake, here is a word to make you stop on your heels and go grab a slice. Worry not, this is not a devilish chocolate one. It is filled with delicacies from across the Med: sundried tomatoes, dark Kalamata olives and crumbled feta cheese. Continue reading

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Leek pie and kourkoubinia

Smart ways to make your ingredients go a long way

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. 

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Spinach pie, Popeye food

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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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Tiropitakia, mini cheese pies

tiropitakia @eatyourselfgreek

Samosas are a lovely treat, there is hardly a time I  visit 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. Continue reading Facebooktwitterpinterestinstagramby feather