Pites (pan-sized pies) and pitakia (small pies) are some of the most famous dishes in Greece. Thick and thin phyllo (filo) dough can either be used as layers of crust or wrapped around individual bites of tasty cheeses, greens, vegetables, or combinations. Greek Phyllo Cheese Triangles – Tiropites Delicious packets of crisp phyllo pastry wrapped […]

In Greek: σαρικόπιτα, pronounced sah-ree-KOH-pee-tah Shaped like little turbans, these sharp-tasting cheese pies are a specialty on the island of Crete. They are best made with homemade phyllo dough rolled out to the thickness of 2-3 pieces of copier paper (or setting number 6 on a pasta machine), but in a pinch, can be made […]

In Greek: μυζηθροπιτάκια, pronounced mee-zee-throh-pee-TAHK-yah Use your homemade phyllo dough and a pasta machine for this easy and quick recipe for a sweet cheese pie to serve as a dessert or snack. Tip: These can be made ahead of time and frozen. Freeze flat on a tray covered with a towel and foil. Once frozen, place in plastic bags. To […]

In Greek: μανούρι με κυδώνι, pronounced mah-NOO-ree meh kee-THO-nee This dish is another example of the versatility of Greek foods. I have seen this dish recommended as an appetizer, and it also works well as a dessert, with brunch, or as a snack. Greek manouri cheese is a goat cheese and can be substituted if […]

In Greek: σφακιανόπιτες, pronounced sfah-kiyah-NO-pee-tes It is customary in Greece for local dishes to be given the name of the area or region where they originated; thus, sfakianopites are named for Sfakia, a lovely area of Crete. These cheese pies, made with ouzo, can be served as a meze with ouzo, raki, or tsikoudia (local spirits), as […]

In Greek: μυζηθρόπιτα, pronounced mee-zee-THROH-pee-tah Myzithra, like many Greek cheeses, comes in two varieties: fresh and soft, and aged and sharp. This recipe calls for unsalted fresh myzithra. If you can’t find this fabulous cheese, try the recipe with another dense, slightly moist, unsalted white cheese, such as ricotta or mascarpone. Cook Time: 50 minutes Total Time: 50 minutes Ingredients: […]

Dolmathakia are stuffed grape leaves, and this version uses goat cheese and couscous to create an elegant taste, perfect for special occasions. Unlike other recipes for stuffed grape leaves, this one calls for sautéing or grilling. Cook Time: 4 minutes Total Time: 4 minutes Ingredients: 1/2 jar of grape leaves (30-35 leaves) 1/4 cup of couscous 1 teaspoon of ground […]

In Greek: σαγανάκι (pronounced sah-ghah-NAH-kee) Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish. Serve this as an appetizer, as an […]

In Greek: τυροκαυτερή, pronounced tee-roh-kahf-teh-REE A specialty of the region of Thrace in northeastern Greece, this dip is served all over Greece – in varying degrees of heat. My family likes this one hot, so I use jalapeno peppers that make my eyes water just from touching them. This recipe works with red and green […]

In Greek: ζαμπονοτυροφλογέρες, pronounced (take a deep breath) zah-bon-oh-tee-roh-floh-YEH-res These delightful appetizers are a delicious combination of ham and cheese, rolled up in phyllo and dipped in grated cheese before frying. In Greek, they’re called floyeres (flutes) because of the shape. Prep Time: 20 minutes Total Time: 20 minutes Ingredients: 26-27 thin slices of boiled ham, sandwich-sized […]