Loukoumades (fried doughballs in syrup), Loukoumia, Ravani, Touloumbes and Baklavas are some well-loved desserts. There are also Pastish, cookies made of ground almonds, that are offered to guests at weddings. Flaounes are savory Easter pies that contain goats cheese (or a variety of cheeses), eggs, spices and herbs all wrapped in a yeast pastry, then brushed with egg […]
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Greek Cuisine
Greek cuisine(Greek: ελληνική κουζίνα) is a Mediterranean cuisine,sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), courgette, and yogurt. […]
The Meze (Appetizers & Starters)
More than appetizers (orektika in Greek), although the dishes are often the same, the meze is an accompaniment to beverages – usually alcoholic – and mezethes (plural) are often combined to make an entire meal. Each meze is served on a small plate (more than one plate for a large group), and the choice of […]
Cyprus Cuisine (122)
Cypriot cuisine is the cuisine of Cyprus and can be described as a blend of Greek cuisines. Greek Cypriot cuisine is another regional Greek cuisine along with Cretan, Ionian, or Attic. Modern western cuisine (especially fast food) has an increasing influence on the day-to-day diet on the island. The names given to the foods of the Cypriot cuisine are different […]
Pumpkin Pita – Coiled Kolokithopita from Samos
This pumpkin pita is one of the specialties of the island of Samos, a beautiful island in the eastern part the Aegean Sea. It’s a savory pumpkin and phyllo pie that combines sweet pumpkin with onions, feta cheese, and mint. Baked until the phyllo is crisp and golden brown, it makes a wonderful appetizer, side dish […]
Kolokythopita: Greek Pumpkin Pie with Phyllo Dough
In Greek: κολοκυθόπιτα, pronounced koh-loh-kee-THOH-pee-tah This can also be made with other orange squash. This is a variation of a recipe from Ileia, a province on the west coast of the Peloponnese peninsula of Greece. Cook Time: 45 minutes Total Time: 45 minutes Ingredients: 16-18 large sheets of phyllo dough 3 to 3 1/2 pounds of fresh pumpkin or […]
Kremmythopita: Onion & Bacon Phyllo Pie
In Greek: κρεμμυδόπιτα, say: kreh-mee-THOH-pee-tah Egg, onion, bacon, cream… it almost sounds like a breakfast dish fixed in countries outside of Greece, but this traditional pan pie made with phyllo sheets is all Greek. Serve as an appetizer, at brunch, as a snack, a side, or even a light meal. The recipe makes about 12-20 […]
Prasopita: Leek Pie
In Greek: πρασόπιτα, say: prah-SO-peetah Prasa (leeks) are favorites in all types of Greek cooking, but are special favorites baked with cheese in phyllo (filo, fillo) dough. The recipe makes 6 large pieces, suitable for a main dish or snack, and can be cut into smaller pieces to use as appetizers or a side dish. Like […]
Hortopita: Greens Pie
In Greek: χορτόπιτα, say: hor-TOH-pee-tah Similar to the small, fried greens pies, this pan-sized version can be made with a mixture of greens or just one, wild or cultivated. Using packaged puff pastry (sfoliata in Greek) makes this an easy recipe to put together. The pie serves 8 as a snack or light meal, and also works […]
Meltizanopita: Eggplant & Meat Pie
In Greek: μελιτζανόπιτα, pronounced meh-leed-zah-NO-peetah This Greek version of a pot pie is a delicious main dish. It can be served at room temperature, making it a great snack as well. The recipe calls for eggplant (from which it gets its name) ground beef, onion, garlic, wine, tomatoes, rice, and feta cheese. Cook Time: 1 hour Total […]