Smyrna Style Cod Fritters
Cod fritters are a classic on the Greek table throughout the year but especially celebrated on Palm Sunday and March 25th. Serve them with plenty of skordalia, the Greek garlic dip, and a simple green salad.
Category: Region
Rigatoni with Artichokes, Kalamata Olives and Herbs
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Black-Eyed Peas with Chard and Olives /Mavromatika me Elies kai Seskoula
Beans and greens are coupled in countless main-course vegetable dishes in the Greek kitchen. This black-eyed pea and chard medley is from the Peloponnese.
Stuffed Squid
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Peas in a Pot with Fennel, Sun-dried Tomatoes and Mussels
Peas–arakas in Greek–cooked with olive oil, tomatoes, and herbs are one of the great “Ladera” dishes. These are the dishes cooked in olive oil and they account for a great number of Lenten specialties. Most often they are one-pot stews. I have added a little twist to this classic, by combining the peas with mussels. […]
Red Peppers and Cuttlefish Stew
Spetzofai is a classic sausage and pepper stew from the Volos and Mt. Pelion region of Greece. Sometimes you can find the dish with fish. I adapted it to the needs of Lent and created a cuttlefish and roasted red pepper version of this recipe. It’s great as a main course or as a meze […]
Steamed Mussels with Mustard and Ouzo
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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.
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.
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 […]