TSIGARELLI – ΤΣΙΓΑΡΕΛΙ In spring, certain tender greens, both bitter and sweet, are picked to make tsigarelli, a dish of blanched greens sauteed with onions, herbs, olive oil, and—traditionally—reddened with paprika or chile pepper. Today the dish has been modified considerably and is more likely to get its color mainly from tomatoes. Tsigarelli is not exclusive to Corfu—it is found throughout the Ionian […]

Question: What Fruits, Vegetables, and Herbs Are in Season Now? Traditional Greek cooking is based on what’s in season at the moment. Meals are often planned at the last minute, depending on what looks irresistible at the market! So what’s in season now? Answer:In today’s world of refrigeration and hothouse-grown produce, the distinction among seasonal produce […]

Avga Tyligmena me Kima In Greek: αυγά τυλιγμένα με κιμά, say: ahv-GHAH tee-leeg-MEH-nah me kee-MAH This recipe has two steps: first, make and fry the mini meatloaves, then cook in tomato sauce. The end result is a delightful small main dish portion or large appetizer. These mini loaves go well with potatoes – fried, mashed, […]

Phyllo (in Greek: φύλλο, pronounced FEE-lo), also spelled “filo,” is most often used to describe wafer-thin sheets of dough that are used to make some of the most delicious pastries and savory pies in the world. However, phyllo has gotten a reputation as being hard to use, or too delicate, with the result that many […]

 Phyllo yia Pites In Greek: φύλλο για πίτες, pronounced FEE-loh yah PEE-tes This recipe for phyllo is perfect for making country pies. It’s rolled out with a rolling pin, which is slightly different than using a pasta machine. The quantity is for a large pan commonly used in Greece, similar in size to a large […]

Feta is a white cheese and is the most consumed cheese in Greece. It’s also the most widely exported Greek cheese. And feta cheese is exclusively Greek. In 2005, after sixteen years of hot debate, the European Union’s highest court decreed that “feta” is protected as a traditional Greek product, and that none of the […]

A fresh and colorful pasta salad that is brightened by the addition of a tangy Greek yogurt dressing. It’s perfect for a picnic or as a light vegetarian offering to your next pot-luck dinner. Prep Time: 20 minutes Cook Time: 11 minutes Total Time: 31 minutes Yield: 8 servings Ingredients: For the salad: 1 lb. pasta, (your choice, I used Rotini) cooked, […]

Watermelon Feta Salad will give your senses a tingling buzz, instantly transporting you to a balmy Greek summer evening lazing away at a waterside taverna. The colours of the bright red melon and dazzling snow white feta, with a mix of black olives creates a beautiful contrast. You can smell summer in the rich juicy […]

Ingredients: 300gr of fresh spinach leaves 2 tbsp of butter 5 eggs 8 cherry tomatoes cut in quartered 100gr of Feta Cheese crumbled Pepper to taste Method: Wash the spinach well under plenty of running water and shake off most of the water. Place the spinach in a saucepan with only the water which remains […]

This is an easy recipe for a vegetarian alternative to Magiritsa. Is traditionally eaten after the midnight service on Easter Saturday. It’s basically an alternative soup for those who are vegetarian or who do not like magiritsa. It’s very, very nourishing and terribly easy and quick to make. Ingredients: ½ kg spinach roughly cut 250g button […]