It’s hard to imagine a holiday or feast day without the traditional Roast Leg of Lamb. Accompanied by heaps of delicious oven-roasted potatoes, it’s a classic Greek dish that is beloved by many. When planning how large a leg of lamb to order, you should figure on a pound of meat (uncooked) per person. Smaller legs […]

In Greek: μπριζόλες χοιρινές στο φούρνο, pronounced bree-ZOH-les hee-ree-NES stoh FOOR-no Pork chops are roasted with potatoes and a sprinkling of chopped tomatoes, bell pepper, and garlic. This is an easy and delicious dish to prepare. Just add a salad to complete the meal. Cook Time: 2 hours Total Time: 2 hours Ingredients: 6 pork chops (approx. 3 3/4 […]

Briam is an oven roasted vegetable dish that can be adapted according to what is in season. Layers of vegetables are baked in a savory tomato sauce and served either as the main meal or as a tasty side dish. This recipe features zucchini but the traditional version with eggplant is also delicious. Add a bit […]

It’s often said that the best potatoes are cooked right along with the meat so that they absorb the flavors. They do absorb great flavor, but they can also taste a bit greasy. I have found that you can achieve a tasty and tender potato that is packed with flavor but not greasy. Try these […]

PASCHALIATIKO ARNI ME ANGINARES STO FOURNO Ingredients: 3 to 4 fresh rosemary sprigs, to taste Salt and freshly ground black pepper to taste 1 cup extra-virgin olive oil One 3- to 4-pound leg of spring lamb, bone in, trimmed of fat 2 pounds all-purpose potatoes, such as Yukon Gold, peeled and quartered Juice of 4 to 6 […]

ARNI KRASATO Ingredients: One 3- to 4-pound leg of spring (baby) lamb,bone in, trimmed of fat 3 to 4 garlic cloves, to taste, peeled and minced 1 teaspoon ground allspice 1⁄4 pound kefalotyri or any hard yellow cheese, coarsely grated Salt and freshly ground black pepper to taste 1 cup extra-virgin olive oil 1 cup dry […]

A delicious combination of eggplant, roasted red peppers, and Feta cheese layered in phyllo pastry dough and baked until flaky and golden brown. Enjoy this as a light vegetarian meal or as a savory appetizer. Note: Most commercial phyllo packages in the U.S. are sold in one-pound boxes. A 9 x 12 pan will use about […]

Fifteen minutes in the oven and these cheeses are transformed into hot savory mezethes, appetizers, or even side dishes. Feta and kasseri cheeses are most common (read down for kasseri). a saganaki is a small, two-handled pan, which gives its name to these oven- or stove-to-table dishes that use it. In the market, look for small paella pans or […]

GLYKOPATATES BOURTHETO Sweet potatoes probably came to Corfu with the Venetians, as did many other New World crops, sometime during the sixteenth century, where they remained poor man’s fodder for hundreds of years. It took the English to popularize them, by showing Corfiote aristocrats the virtues of serving them with syrup. Nevertheless, they have long been cooked on a grill or in […]

GALOPOULA AVGOLEMONO Sometime after the sixteenth century, turkey arrived in Corfu from the West. There is some disagreement as to who first brought it. If its name is any indication, then the turkey came with the French, since its name in Greek, galopoula, translates literally as “French bird.” Regardless of its provenance, today it is still the Christmas meal in Corfu. […]