Spanakopita Bites are mini phyllo pastry shells filled with a delicious spinach and feta cheese filling. They are easy to prepare and can be a quick and easy alternative to rolling and wrapping individual phyllo triangles. Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Yield: Approximately 45 pieces Ingredients: 1 lb. spinach, chopped (you can substitute frozen, thawed […]

In Greek: στραπατσάδα, pronounced strah-paht-SAH-thah Once all the ingredients are in the pan, my granddaughter, who is 9, likes to finish up this dish. It simply needs to be stirred, and the tastes meld together to make a classic dish of scrambled eggs – with a Greek twist. Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: […]

In Greek: πιπεριές με τυρί, pronounced pee-peh-reeYES meh tee-REE This recipe is a specialty in the shadows of Mount Olympos, where it is served as a meze with a locally made spirit. Serve it as an appetizer, meze, or side dish. The recipe calls for bull’s horn (or Anaheim or Cubanelle) peppers (long and tapered, light green […]

Whatever else is on your table as an appetizer or main meal, add a slice of feta cheese. Feta is the ultimate “table cheese,” meaning it can go on the table before you even start thinking about a meal, and stay there to accompany each course, even dessert fruits. This non-cook “recipe” puts an authentic […]

Flaky phyllo sheets are layered with a savory spinach and feta cheese filling. Spanakopita can be made as a “pie” or pita, or as individual phyllo triangles. I always keep trays of uncooked spanakopita in the freezer as a handy appetizer or side dish for guests. It freezes very well and heats beautifully. This recipe […]

In Greek: ριγανάδα, pronounced ree-ghah-NAH-thah This is one version of Greek bruschetta and a favorite and easy recipe for a quick snack or accompaniment to drinks. Use homemade crusty country bread, or thick slices of sourdough, french, or italian bread. Cook Time: 10 minutes Total Time: 10 minutes Ingredients: 3/4-inch slices of country style bread chopped tomatoes […]

SKARTSOTSETTA Here’s a dish that some claim was the invention of Zakynthian and Corfiote taverna owners, but others, more wisely, point to Venice as the source of its provenance. (Skartsotsetta—at least etymologically— probably derives from the Italian scartocetti for “packets” because of the way the thinly sliced veal isstuffed, rolled, and braised.) Regardless of its origins, the dish has evolved to […]

Vegetable dishes that are cooked with olive oil and tomatoes are referred to as lathera (lah-the-RAH) in Greek, because the key ingredient is flavorful olive oil, or “lathi.” The most popular vegetable to make “lathera style” is the green bean, but you can try this dish with small zucchini, okra, or peppers as well. This version includes […]

Bobota (bo-BOH-tah) is a rustic country cornbread that can be served on the sweet or savory side. The sweet version often has a honey-orange syrup. This version incorporates delicious Kasseri, Kefalotyri, and Feta cheese and can be served alone as a quick breakfast or as a savory side dish to dinner. Prep Time: 20 minutes Cook Time: 40 minutes […]

This is a fun party recipe that I’ve adapted from food writer Mark Bittman. If you were expecting scary orange cheese slathered over lackluster tortilla chips, then I’m sorry but you’ll be disappointed. Perfect for the casual get together or even as a light meal, these “nachos” are sure to be a favorite. Prep Time: 30 minutes […]