Most people outside of Greece are familiar with a tiropita (feta cheese pie) that is wrapped in crispy phyllo dough, whether as individual hand pies or as one large pan sized pita. Tiropita without phyllo, as a quick bread. Here is another popular version that is made without the phyllo. It is a bit more … Continue reading Tiropita (Feta Cheese Pie) without Phyllo
Spanakopita Chicken Soup is perfect for a winter meal. It is based in my homemade bone broth, and is made with the ingredients of spanakopita filling. It is herby and delicious! This is of course keto, low carb, paleo, candida friendly, and gluten free. Flavorful and easy to make. The spanakopita filling is the exact … Continue reading Spanakopita Chicken Soup
In the United States there is this misconception of what a traditional Greek salad is. In Greece, and in our homes, when making a Greek salad, we don't like to mix our tomatoes with our lettuce. I actually feel as if the tomato is dirtying up my lettuce or the other way around. So the … Continue reading Greek Village Salad – Horiatiki Salata
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
One of my favorite cuts of lamb is the shoulder. Not only is it flavorful, it is also inexpensive! So if you want lamb on a budget, this could be the cut for you! What I love is that this is a quick way to prepare lamb for an easy lunch. I had actually purchased … Continue reading Pan Fried Lamb Shoulder
Have you ever heard of purslane? In Greece we call this green andrakla or glystrida. It is actually an edible weed, that is considered a succulent and grows wild just about everywhere and is jam packed with nutrients. Purslane is native to Asia, but now grows around the world. Purslane You will usually find it … Continue reading Purslane Salad
Zucchini are always a great symbol of summer. In a previous post, I used the blossoms. In this post the actual zucchini. And they have become a popular replacement for pasta in many favorite dishes. But today, I am going for a more traditional recipe close to what I grew up eating. Boiled zucchini with … Continue reading Greek Zucchini Summer Salad
One of my favorite things of summer are the exquisite zucchini blossoms! I have eaten them batter dipped and fried as well as stuffed and baked. For this recipe I chose to stuff them with creamy, sweet manouri and salty mizithra cheeses. Baked zucchini blossoms stuffed with manouri and mizithra cheeses. Manouri is a soft, … Continue reading Baked Zucchini Blossoms stuffed with Manouri & Mizithra Cheeses
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 (Ricotta Cheesecake) from Kefalonia
One of my favorite foods to find at the fourno in Greece is a zabonotiropita. The fourno is the bakery that bakes breads & pites (both savory and sweet) that are usually made with phyllo. Zabonotiropita- ham & cheese pie The zabonotiropita is made with smoked ham, Gouda, a little feta, and I add mustard … Continue reading Zabonotiropita- Smoked Ham & Gouda Cheese Roll
on xenia street 