As far as Greek phyllo desserts go, Galaktoboureko is high on the list of great ones! This classic Greek phyllo recipe typically calls for a cream made with milk and semolina. My guest in this episode, well-known Athens vegan chef Nikos Gaitanos, created this vegan galaktoboureko which is absolutely delish. He surprised me with his use of melon in the filling. Needless to say, extra virgin Greek olive oil replaces the traditional use of butter in the classic, and the simple sugar syrup gets a twist with some cardamom and ginger. You’ll love it, I promise!