KEFALONITIKI KREATOPITA This recipe, from native Cephalonian Roussa Meleti, originally appeared in my first book, The Food and Wine of Greece. Makes 8 to 10 servings Ingredients: 5 tablespoons extra-virgin olive oil, plus extra for brushing 1/2 pound boneless lamb, trimmed of fat and cut into 1/2-inch pieces 1/2 pound lean boneless pork, cut into 1/2-inch pieces […]

In greek: Κρητικη Κρεατοπιτα Ingredients for 8 portions: 1 kilo of fat free lamb meat 1 teacup of water 1/2 a kilo Cretan mizithra or anthotyro (ricotta cheese) Cream of milk 1 egg Cumin or spearmint Salt and pepper to taste Sesame seeds Dough ingredients: 4 teacups of flour 1 teacup of fresh butter 2 eggs […]

This is a traditional dish for Carnival and Ascension Day (the Thursday forty days after Easter that celebrates Christ’s rise into heaven). Ingredients: Filling ingredients: 2.5-lb. leg of lamb, cut into cubes 4.5 c. warm water (heated in a saucepan or microwave, not from the tap) 1 c. minced onions 1.5 c. chopped celery 1.5 […]

In Greek: μελιτζανόπιτα, pronounced meh-leed-zah-NO-peetah This Greek version of a pot pie is a delicious main dish. It can be served at room temperature, making it a great snack as well. The recipe calls for eggplant (from which it gets its name) ground beef, onion, garlic, wine, tomatoes, rice, and feta cheese. Cook Time: 1 hour Total […]

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 […]

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, […]

In Greek: κεφτεδάκια με πιπεριές, say: kef-teh-THAHK-yah meh pee-peh-ree-YES The meatballs in this recipe for Meatballs in Sauce with Peppers aren’t just made with ground beef (hamburger meat)… they include eggplant! A fabulous tomato sauce with red and green peppers adds to the delightful taste combination. Serve with rice. The recipe serves 6-8. Ingredients: FOR […]

 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 […]

In Greek: λαχανοντολμάδες ορφανά, pronounced lah-hah-no-dol-MAH-thes or-fah-NAH The word “orphana” means “orphaned” and in Greek cooking, usually means a dish that can be made with meat, but in this case is made without. Cabbage is a favorite winter food, and this meatless recipe is delightful and a Lenten favorite. These cabbage rolls are delicious as […]

Loukanika (village sausages) are made from selected fresh pork meat, wine, salt and spices. The pork meat is minced, marinated with coriander seeds, black pepper and salt and then left to mature in dry red wine for 7-15 days so that the meat, spices and wine are perfectly blended. Filling the well-washed pork intestines requires skill […]