Category: Main Ingredient

Greek Ravioli with Dried Greek Figs, Arugula, Onions, & Cheese

Inspired by ravioli, one of the great comfort pastas, I created this Greek version with Kalamata figs, onions, and a mild, slightly sour, soft cheese called Katiki, which you can replace with ricotta, Greek anthotyro or even quark. To find some of the artisinal Greek products you'll need to make this, visit my online shop […]

Kefalonitiki Kreatopita – Cephalonia Three-Meat Pie

This Greek recipe for a luscious meat-filled phyllo pie is one of the most beloved dishes of the Ionian island of Cephalonia. Three different ground meats, Greek cheese, and warm spices turn this phyllo classic into a rich, filling pie that can be served as easily as a Greek meze as it can a main […]

Lentils Cooked with Orzo & Caramelized Onions

This wonderful Greek recipe from one of the most beloved Greek island groups, the Dodecanese, appeals to vegans and vegetarians alike. Lentils and pasta are a popular combination in the Greek cooking of the Dodecanese. Topped with caramelized onions, called sivrasi, this simple dish is transformed into something really irresistible.

Fakes – Lefkada Lentil Soup

The lentils of Englouvi in Lefkada are famous all over Greece, and it wasn’t until I traveled there for season 3 of My Greek Table that I understood why. These small brown lentils cook up into a creamy, porridge-like classic Greek recipe for lentil soup that makes for the ultimate comfort food. But you can […]

Rafiolia – Chios Sweet Pumpkin Phyllo Pastries

This Greek recipe for a sweet phyllo pastry filled with pumpkin is a very traditional dessert from the Aegean island of Chios. Similar Greek dessert recipes from the Aegean islands go by various names, such as rafiolia and keramidopites, or tile cakes, because they once were baked on hot ceramic roofing tiles, like a makeshift […]

Melitzanopilafo – Eggplant Pilaf

There are many traditional Greek recipes for vegetables and rice as a main course. This simple Greek recipe, made with eggplant and seasoned with fresh herbs, makes a delicious vegetarian main course, but can easily be served as a Greek meze and as a side dish to simple grilled or pan-seared meat or fish. Extra […]

Avgokalamoura – Ground Meat Omelet

This traditional Aegean island recipe from Chios, for a not-so-classic Greek omelet, is typically made with ground meat that is sauteed in a little extra virgin Greek olive oil and perfumed with aromatic spices. I’ve improvised here, using instead a ready-carved gyro meat that is available in the United States and produced by My Greek […]

Ikaria-Style Batter-Dipped Eggplants in Fresh Tomato Sauce

Vegetable cookery on Ikaria, as throughout the greek countryside, is really varied. This recipes is an old one, which I wrote down while sitting with Myrsina Rousso, 80 or so, in her garden in Manganiti while she recounted numerous recipes and details about the life and food on the island in the 1940s. It’s a […]

Spicy Carrot-Greek Yogurt Spread

Here’s a great, easy dip that’s a take on traditional tzatziki in that it has a Greek yogurt base. To find some of the artisinal Greek products you’ll need to make this, visit my online shop here, where you’ll discover a host of lovingly curated Greek ingredients.

Ikaria Green Bean Stew (Mageirio)

A healthy green bean stew from my next book: Ikaria, Lessons on Food, Life and Longevity from the Greek Island Where People Forget to Die.