In Greek: μπακλαβάς ρολό, pronounced bahk-lah-VAHSS ro-LO I encourage you to try this if you’ve been hesitant about using phyllo dough. The recipe includes expanded directions and tips, but if this is your first time working with phyllo and you haven’t read the Beginner’s Guide to Phyllo, you might want to check it out. Cook Time: 1 hour, […]

Phyllo (in Greek: φύλλο, pronounced FEE-lo), also spelled “filo,” is most often used to describe wafer-thin sheets of dough that are used to make some of the most delicious pastries and savory pies in the world. However, phyllo has gotten a reputation as being hard to use, or too delicate, with the result that many […]

PASTA PHYLLO APO TO LEVITHI – PELOPONISOS Ingredients: For the syrup 4 cups sugar 3 cups water 1 medium cinnamon stick 5 whole cloves Juice of 1⁄2 lemon 1 strip lemon zest   11⁄2 to 2 cups well-drained Greek citrus fruit spoon sweets (bitter orange, lemon, bergamot), to taste 6 large eggs, separated 1 cup […]

Making rusks (twice-baked bread) from regular bread is very easy, but because of low oven temperatures, it takes a while. The good thing is that you don’t have to stir, mix, or even flip it. Rusks are an important part of Greek cooking – they’re used to make crumbs, in salads, but the most popular […]

 Glyko Stafyli me Amygthala In Greek: γλυκό σταφύλι με αμύγδαλα, pronounced ghlee-KOH stah-FEE-lee meh ah-MEEGH-thah-lah This spoon sweet is my family’s favorite. The toasted almonds add a wonderful flavor to the mix. We make it during the September grape harvest, and store it in jars to serve throughout the year. To increase the recipe, multiply […]

In Greek: φασόλια ξερά σαλάτα, pronounced fah-SOL-yah kseh-RAH sah-LAH-tah This is a simple dish to make and a Greek favorite. Great Northern or navy beans are my choice, but you can use any dried white beans. This is a great dish to include in a picnic or cookout menu! Enjoy it as a salad, appetizer, […]

Mavromatika me Kappari In Greek: μαυροματικά με κάππαρι;, pronounced mah-vroh-mah-tee-KAH meh KAH-pah-ree This easy dish highlights black-eyed peas with the tastes of onions, capers, and dill. Because it is often served chilled or at room temperature, we call it a salad, but it makes a wonderful side dish or vegetarian and vegan main dish. Keys […]

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 […]

Makes about 30 Ingredients: 1 tablespoon of olive oil ½ onion, finely chopped 3 cloves of garlic, chopped 2 fresh red birdseye chillies, seeded and finely chopped (or use any mild chilli) 500 grams minced lamb ½ teaspoon ground allspice ¼ teaspoon cayenne, or to taste 1 tablespoon tomato paste 200 ml chicken stock 25 […]

RAFIOLIA In the pastry shops of Monemvassia, the beautiful Venetian fortressed port on the east coast of the Peloponnesos, these little crescents are a main attraction. I love the name—clearly Venetian, although the pastry itself is as Greek as one can get. Rafiolia are a specialty throughout this whole southeastern region of the Peloponnesos, all the way down to Neapoli. This recipe […]