Naxos Sweet Chard Pie/ Sefoukloti
Filo pies filled with greens and sweetened with honey are found in the Cyclades and other Aegean islands. They are among the most unique Greek recipes.
Category: Main Ingredient
Main Ingredient Recipes
Greek Spinach & Chard Stew / Bonamatsi
Bonamatsi is one of the great regional vegetarian and vegan main courses that call for greens. This is healthy food with amazing flavor! If you have some real Greek olive oil on hand with which to dress it, all the better. TO find some, go to my online store here.
Festive Rice Pilaf
8 servings2 cups. basmati rice 5 to 6 Krokos Kozani (Greek saffron) threads 2 cups chicken broth 2 cups water 4 tbsp. butter Salt 2 tbsp. olive oil 2 large onions, finely chopped 2 large carrots, diced small Zest of 2 oranges, sliced into thin strips 3 tbsp. sugar 3 tbsp. water ½ – 1 […]
Herb-Crusted Roasted Pork
This is a great dish for the winter holidays.
Spinach Salad with Olives & Pine Nuts or Chestnuts
A great winter side dish that pairs well with all manner of proteins. To find the olive oil and olives that round out the flavors in this easy, delicious recipe go to my online store here.
Greek Yogurt Cheesecake with Smoked Trout
Who says cheesecake has to be sweet? This luscious savory cheesecake studded with smoked salmon calls out for a glass of sparkling wine and a celebration, no matter the day or season!
Basic Homemade Filo and Regional Variations
Regional Filo Variations in Greece: Filo in the Ionian: Follow the same directions as for basic phyllo, but reduce water to 1 cup and add a ½ cup of strained plain yogurt together with remaining liquids. Filo in Epirus: Reduce the amount of water to 1 1/4 cups and add one large egg, beaten, to […]
Naoussa Style Braised Christmas Pork and Leeks
This is a pan-northern-Greek dish, one of the all time classics and favorites on the Sunday and festive table. In Naoussa, the addition of tomatoes to the dish distinguishes it from other versions around the region. Locals say the best cut for this is pork collar. For 4-6 servings ½ cup olive oil 1 ½ […]
Nut-Stuffed Shredded Wheat Rolls, Ioannina Style / Kataifi Yanniotiko
Most people who are familiar with kataifi, the thin-strand pastry, think it is actually shredded wheat or shredded phyllo. In fact, it’s made with a batter that is poured through a tiny-holed spout onto a large, hot, circle griddle that spins slowly, thus creating the vermicell-like effect. From what I know, a few places still […]
Fricasse of Fish and Greens
This subtle, tangy Greek fish dish is an underappreciated classic, even in Greece. It’s traditionally made with the thin-stalked dark green celery that Greeks call “selino” but which Americans might know as Chinese celery. You cal also make this with leafy greens, such as chard. To lend a truly authentic flavor to this luscious fish […]