In Greek: σκαλτσούνες με καρύδα, say: skahlt-SOO-nehs meh kah-REE-thah This recipe for Honey Coconut Turnovers is made in the traditional Greek way – with olive oil (no butter). Depending on the filling, skaltsounes and other small pies are served as appetizers, snacks, and desserts. This sweet version is perfect with coffee, tea, or milk – at home, […]
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Skaltsounia me Fystikia Aiginis: Pistachio Turnovers
In Greek: σκαλτσούνια με φυστίκια Αιγίνης, say: skahlt-SOON-yah meh fee-STEEK-yah eh-YEE-nees The Greek island of Aigina (say: EH-yee-nah) is famous for its pistachio nuts and this recipe for pistachio turnovers showcases them beautifully. The dough is rolled out to the thickness of a standard pie crust (about 1/8 of an inch), but the recipe is […]
Spanakopita Bites – Easy Spinach and Feta Cheese Appetizers
Spanakopita Bites are mini phyllo pastry shells filled with a delicious spinach and feta cheese filling. They are easy to prepare and can be a quick and easy alternative to rolling and wrapping individual phyllo triangles. Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Yield: Approximately 45 pieces Ingredients: 1 lb. spinach, chopped (you can substitute frozen, thawed […]
Greek Recipes for Cheese Pies, Spinach Pies, Meat Pies, & Croissants
Pites (pan-sized pies) and pitakia (small pies) are some of the most famous dishes in Greece. Thick and thin phyllo (filo) dough can either be used as layers of crust or wrapped around individual bites of tasty cheeses, greens, vegetables, or combinations. Greek Phyllo Cheese Triangles – Tiropites Delicious packets of crisp phyllo pastry wrapped […]
Tiganites me Stafithes: Sugared Raisin Pancakes
In Greek: τηγανίτες με σταφίδες, pronounced tee-ghah-NEE-tes meh stah-FEE-thes These delicious small pancakes are generally served as dessert, but can certainly be adapted to breakfast or brunch. Made without milk or eggs, they are slightly crunchy. The key to getting an authentic taste is to use black raisins (currants). Prep Time: 1 hour, 10 minutes Cook Time: 10 minutes Total […]
Krepes Sokolatas: Chocolate-Filled Crepes
In Greek: κρέπες σοκολάτας, pronounced KREH-pes sok-oh-LAH-tahs Crepes have become so popular in Greece that crepe stands are almost as numerous as souvlaki stands. Greek crepes are prepared in many ways; this particular recipe for chocolate crepes was inspired by my granddaughter. It makes 3 large crepes which, in the Greek style, are slightly heavier […]
Pagoto yia Paithia: Ice Cream for Kids (No-Cook)
In Greek: παγωτό για παιδιά, pronounced pahg-hoh-TOH yah pehth-YAH No cooking… just great fun for the kids. Divide the mix (before adding the goodies) into 2 or more bowls and let the kids get creative! And while the kids are making their own ice cream with 6 egg whites, use the yolks from those 6 […]
Strapatsatha: Zucchini & Tomato Scramble
In Greek: στραπατσάδα, pronounced strah-paht-SAH-thah The word strapatsatha is used for all types of scrambled eggs, and this combination of zucchini and tomato is a wonderful combination of tastes. Serve for breakfast, brunch, and a light meal. Cook Time: 30 minutes Total Time: 30 minutes Ingredients: 3 pounds of small zucchini 3/4 pounds of ripe tomatoes, puréed 5 eggs 1/2 cup […]
Omeletta me Kolokythakia kai Domata: Zucchini & Tomato Omelet
In Greek, this is very long, but the Greek word for omelet is ομελέτα (say: oh- meh-LET-tah). Homemade omelets are large affairs, and this is no exception. It has a lot of veggies and three eggs, and although the recipe is for two, it could work for three. Although you may prefer zucchini less cooked, […]
Omeleta me Kolokythakia: Zucchini Omelet
In Greek: ομελέτα με κολοκυθάκια (pronounced oh-meh-LEH-tah meh koh-loh-kee-THAHK-yah) This is a brunch, lunch or dinner omelet, traditionally served in summer as a light main dish, but it works any time of the year when zucchini is available. The tastes of zucchini, olive oil, and egg are a perfect fit. The recipe is flexible, but […]