On Xenia Street is where I fell in love with food. I experiment with traditional recipes & modify some of my Greek favorites in order to make them ketolicious!
You will love this non traditional take on a traditional prasopita. Prasopita is a leek pita or pie that is made with leeks, red onion, spring onion, dill, mint & feta. It is lesser known outside of Greece, however well loved among the natives. Leeks, onions, shallots, garlic, spring onions, and chives are all part … Continue reading Prasopita- Leek and Onion Pie
Who doesn’t love the combination of cream cheese and smoked salmon? In New York, we always called it lox. Especially if it came on a bagel! Well here is an elegant appetizer version that is bright, refreshing & barely any carbs at all! And the best of all is that it is actually super simple … Continue reading Smoked Salmon Cream Cheese Mousse
Two of the most popular pites (pies) are the spanakopita (spinach pie) and the tiropita (cheese pie. Every region in Greece has their own regional variation and every famly has their own special recipe for these. I grew up eating and loving both. Now, you may ask why I would publish two difference pites in … Continue reading Traditional Spanakopita & Tiropita
Have you ever heard of gravlax? I hadn't! But one afternoon, I had seen an article in the food section of the New York Times about gravlax. I love lox. They looked similar. And so, my interest was peaked! Gravlax is Nordic in origin and the traditional way to make it is to bury it … Continue reading Gravlax
Tzatziki is by far the most beloved of all Greek dips and spreads! I know that it is mine. We will eat it with gyro and souvlaki, dip our french fries and pita bread in it, and even vegatables. It is super versatile and very healthy for you. As we know, Greek yogurt is quite … Continue reading Tzatziki – Greek Yogurt Cucumber Dip
There is one dessert that reminds me of yiayia Anneta, whose kitchen I grew up in. While she made multiple types of traditional desserts that I associate with her, this one in particular no one else that I knew made. It is a ricotta based cheescake that is a regional sepcialty to Kefalonia, where we … Continue reading Mizithropita from Kefalonia
Keto Tiropita! Greek cheese pie. The filling is my yiayia & papou’s recipe. When I had to curb my wheat consumption due to health reasons, I needed to find a way to eat some of my traditional Greek specialties! I spent most of my childhood in the kitchen with yiayia & pappou watching, learning & … Continue reading Yiayia & Pappou’s Tiropita Ketofied with Fathead Dough Phyllo
Just made “Tsigaria”, which is made of any dark leafy greens 🥬and herbs🌱 that you want or have available. “Tsigarizo” means “I fry”. I used baby spinach, leeks, scallions, basil, mint, dill, parsley, oregano, shallots, garlic. Sauté in olive oil & a little water on medium flame. Salt & pepper to taste. Garnish with a … Continue reading Tsigaria – Greek sauté of dark leafy greens and herbs
on xenia street 