Spanakopita Grilled Cheese
Here’s a “lazy” version of spanakopita, turned into grilled cheese. All you need is a little filling and great bread and you’ve got yourself an impressive lunch, dinner, or snack!
Taramosalata – Fish Roe Spread
Taramosalata is the whipped dip with a base of fish roe (tarama) and either potatoes, bread, or a combination of either and nuts. On Ikaria, there is no one specific recipe; most people make the classic stale-bread-tarama version. My husband makes a mean taramosalata, which is exceedingly creamy thanks to the unabashed use of olive […]
Froutalia Omelet With Sausages And Potatoes from Andros
This Froutalia Omelet is surely one of the great regional Greek egg dishes, and a specialty of Andros and Tinos. Basically, it is a thick, slowly-cooked (stovetop) omelet filled with potatoes and local sausage.
Eggplants Stuffed with Onions, Raisins, and Grape Molasses
These deliciously sweet, totally vegan stuffed eggplants are a riff on a classic dish, Imam Bayldi, eggplants stuffed with onions and tomatoes. It’s one of the great ladera (olive-oil-based) dishes of Greece, and one of my favorite stuffed vegetable dishes. If you have access to a wood-fired oven, try baking it in there, which is […]
Soutzoukakia Smyrneika
Soutzoukakia (pl.) are a dish that came to Greek via the Greek refugees from Asia Minor in 1922. These delectable ground meat little cylinders are always flavored with cumin and cooked din a rich, thick tomato sauce. Rice and bulgur make great side dishes with soutzoukakia. In northern Greece, soutzoukakia sometimes refer to a cylindrical […]
Pita Kaisarias in Phyllo Cups
Traditional pita kaisarias is a seductive combination of spicy pasturma, a cured beef seasoned with fenugreek and other spices, tomatoes and mild kasseri cheese all wrapped between flaky layers of buttery phyllo. I’ve made a quick version of this delicious meze, using prepared phyllo cups and the same filling. It’s a great party dish or […]
Zucchini Pie with Yogurt and Fresh Mint
The tangle of zucchini that overflows in Greek summer gardens means that all over the country the number of regional recipes is mind-boggling. Savory pies filled with zucchini are just one category of dishes that call for this summer creeper! There are literally dozens of savory pies filled with zucchini, all slightly varied from place […]
Phyllo-Wrapped Feta with Cumin, Poppy, or Caraway Seeds and Honey
The salty, briny flavor of feta goes surprisingly well with honey, a combination that contemporary Greek chefs have been experimenting with for about the last decade. This recipe is a variation on several cheese-based specialties that are traditional Greek mezedes.One of those specialties is saganaki, its most common iteration the pan-fried cheese that is a […]
Beetroot Hummus With Feta & Greek Yogurt
Did the ancient Greeks invent the concept of dips? That may very well be true! No, “dip” isn’t a Greek word (!), but opson is, and it refers to the relish that was savored with wheat or barley bread.This recipe, for beetroot hummus, comes from my work as consulting chef at Committee Ouzerie in Boston […]
Greek Pita “Pizza” Muffins
As a kid of the 1970s, I grew up on pizza muffins! They were my favorite afternoon snack and among the first experiences I had “cooking.” I’ve reworked the concept here using pita bread, fresh tomatoes and feta cheese, a trio made in heaven. This makes for a great snack no matter what time of […]
Quick Ladenia Milou (Olive Oil Flatbread from Milos)
These lovely little open-faced tomato and onion pies, called ladenia, are almost like pizza and make for what is arguably the best-known dish on the islands of Milos and Kimolos. They are typically made and sold by local bread bakers. Served with a fresh greens salad they make a great light lunch or buffet dish. […]
Bertes me Capari (Tomato Paste-Caper Dip) on Bruschetta
The simplest of dishes like this one, which is essentially nothing more than tomato paste mixed with capers and olive oil, rely on the best ingredients. In this case, the tomato products and capers from the volcanic terroire of Santorini, one of Greece’s most unique islands and major tourist destinations.