In Greek: ομελέτα με αγκινάρες, pronounced oh-meh-LEH-tah meh ahg-ee-NAH-ress April is peak season for fresh artichokes, making this a springtime favorite, but this omelet is delicious with frozen artichoke hearts as well. This is a Greek country omelet, which means that it’s a hearty pie-type omelet, packed with vegetables, and makes a filling main dish. […]

It may sound strange if you live in a country where eggs are plentiful and omelets and scrambles are heavy on the eggs and light on any additions; but, in Greece, a country where vegetables, cheeses, and fruit have historically been the primary recipe ingredients, traditional omelets and scrambles are not focused on the egg. Meeting fabulous […]

The signature dish of Andros is Fourtalia (foor-TAH-leeah) a rustic frittata made with country style pork sausages and potatoes. Andros lies on the northernmost tip of the Cyclades, a circular group of Greek islands in the Aegean Sea. This is a place still relatively unspoiled by tourism, with gorgeous vistas and uncharacteristically lush greenery. Andros is known […]

Greek egg dishes include a wide variety of omelets, eggs with vegetables, cheeses, and meats. Fourtalia – Classic Frittata of Andros Fourtalia – Recipe and Instructions for Fourtalia – Classic Frittata from Andros Greek Omelets & Scrambles: They’re Not About the Eggs It may sound strange, but traditional Greek omelets and scrambles are not focused […]

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: τουλουμπάκια, pronounced too-loo-BAH-kee-yah These small sweet fried cakes can be made in a larger size (around 5-6 inches long) and are known as touloubes (touloumbes). The -akia suffix means “small” and since these are fairly heavy and sweet, I prefer the smaller version. Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 45 minutes Ingredients: 7 tablespoons of unsalted butter […]

In Greek: ντόνατς, pronounced DOH-nuts This is a basic Greek donut recipe. The key to this recipe is the temperature: all ingredients need to be at room temperature; work surfaces should be at room temperature as well, and the cooking environment needs to be warm and dry. If countertops feel cool or cold to the […]

In Greek: ξεροτήγανα, pronounced kseh-roh-TEE-ghah-nah The end result of this recipe for honey-dipped spiral pastries is similar to that for thiples, but the dough for xerotigana does not usually contain eggs, and the recipe does not contain any hard-to-find ingredients. And the pastries are fabulous. Quick-fried spirals of the thinnest dough are dipped in a honey syrup and […]

In Greek: δίπλες, pronounced THEE-ples These light, crunchy pieces of fried pastry dough are a delicious sweet to serve with coffee, as a party food, and as a snack. Thiples can be made in different shapes, the most common being bow ties and spirals (done here). Prep Time: 45 minutes Cook Time: 25 minutes Total Time: 1 hour, 10 minutes Ingredients: 4 […]

In Greek: λουκουμάδες, pronounced loo-koo-MAH-thes This recipe calls for yogurt. Look for thick, strained Greek yogurt at your grocer’s or use plain (unflavored) yogurt and strain it using a piece of muslin or a clean white dish towel. Cook Time: 20 minutes Total Time: 20 minutes Ingredients: 2 eggs 3/4 cup of strained yogurt 2 cups of all-purpose flour […]