Magiritsa (Greek Easter Soup)

Ovelias is a Greek Easter tradition where a whole lamb is roasted on the spit.  The word ovelias pronounced Oh-veh-LI-as comes from the ancient Greek word “ovelos” which used to be a wooden or steel rod, where pieces of meat were skewered on and slowly cooked.  Nowadays, the word “ovelias” means a whole lamb cooked for Easter on the spit.

This delicious Greek stuffed Goat or Lamb is a traditional recipe filled with liver and rice, served during Easter or Christmas.

Magiritsa is the Greek soup, made from lamb offal, lettuce and avgolemono sauce and the first meal served after the 40 days fasting of Lent.

Kokoretsi is a traditional Greek dish made mainly, but not only, during Easter, consisting mainly of seasoned pieces of lamb or goat offal (sweetbread, hearts, lungs, or kidneys), skewered on a spit and wrapped  with lamb or goat caul fat and intestines and grilled together with the lamb.

Arni Psito pronounciation “ar-KNEE psee-TOH” is roasted meat cooked in the oven.  It could be made with lamb or goat and it is the perfect Sunday meal.

It is not usual here in Greece when buying baby goat or lamb you have to buy the organs and sometimes the head, as well. 

Sheftali pl. Sheftalia are Cypriot oval shaped crépinettes, made with minced pork, herbs and spices which are then wrapped in caul fat and barbecued.

Tourkakia is one of the traditional delicacies we first ate in Sparta. Fragrant offal from goat or lamb wrapped in caul fat and grill over charcoal.

Bogana is a traditional holiday dish from Argolida, with Leg of Lamb, roasted with whole baby potatoes and tomatoes. What makes it different and more delicious from other roasted lamb is the addition of ewe's and goat milk butter which gives its wonderful taste.

This Greek roasted pork is a twist to a classic dish made with lamb, which is perfect for any festive occasion.

The Greek meatballs are made with stale breadcrumbs.  Some prefer to soak the bread in water and others in milk.  Usually ground beef is added  and oregano and mint are added for flavour.

Patates Lemonates my way, are Greek Lemony Potatoes, which is a twist to the classic Greek side dish of roasted potatoes, with a sweet and sour taste. These Greek Lemon Potatoes are crispy from the outside and juicy from the inside with just the right amount of lemon flavors.

Flaounes pr. flah-OU-ness (singular flaouna) is a traditional Cypriot Easter cheese bread made with an aromatic yeasted phyllo dough, filled with a special Cypriot cheese, called Pafitiko, made during the Easter period especially for flaounes,  flavoured with Masticha (mastic resin), mahlepi (mahleb) and mint.

Tzatziki is a traditional Greek appetizer, made with Greek strained yoghurt, cucumber, garlic, salt, vinegar and extra virgin olive oil, usually served as a meze dish.

Dakos is a Cretan salad made with barley rusk, finely chopped tomato, capers and olives, topped with Xinomyzithra (a local Cretan cheese).

A savoury cheesecake I made during Christmas, based on the Greek Cretan recipe for Dakos.

Cypriot pitta bread are much different to the Greek pitas. They are flatbread like the other pita but are different in shape and in taste.

These baked Greek pita chips make a lovely accompaniment to any dip or spread or served with a topping instead of making bruschetta!

Taramosalata, is a wonderful Greek dip made with red or white fish roe of the cod or carp fish, served as an appetizer.

Tyrokafteri, which is a Greek cheese dip, is made with roasted hot green peppers and feta. It is perfect as an appetizer on bread, pita chips or crackers.

Melitzanosalata is a traditional Greek dip / appetizer made with eggplants which have been charred over charcoal or over an open flame, until the skin blisters, to get a smoky taste.   The skin is then removed, as well as the seeds, if any, and the eggplant is either finely chopped, mashed with a fork or pureed.

Crispy Phyllo wrapped feta is a delicious Greek appetizer made with feta wrapped in phyllo, fried and served as it is for a vegetarian appetizer or with honey and sesame seeds.

Tyropitari pronounced Tee-rho-pee-TAH-ree, is a homemade Greek pastry filled with feta cheese and deep fried, which is served as an appetizer.

Quiche, pronounced keesh, is a French, savoury open tart consisting of pastry crust, filled with eggs, milk or cream, and cheese, meat, seafood or vegetables.  Discover a new twist I made to this French favourite with Greek cheeses.

These tasty cheese-filled triangles are finger foods which can be served as appetizers, mezedes, side dishes, and snacks.

Deviled eggs are a classic recipe and perfect to make good use of your leftover Easter eggs, to serve as an appetizer for parties and other gatherings.

Have leftover Easter eggs? Make this amazing salad with all the wonderful produce spring brings!

A selection of salads to choose from.

An easy and delicious Greek Potato salad made with mayonnaise, extra virgin olive oil and Greek yoghurt. It is perfect to accompany you meat dishes, served as a light dinner or even add it in your sandwiches.

Arniopita is a Greek Lamb Pie I made with yeasted dough, filled with leftover roasted lamb with potatoes, corn and thickened with a bechamel sauce.

Lamb Exohiko (country style) is a dish which comes from Roumeli, usually made using leftover lamb, vegetables and cheese, wrapped in a parcel and baked. It can be wrapped in parchment paper or phyllo.

Pirozhki or piroshki or Piroski (as we call them in Greece, with stress on the last syllable), are made from yeast dough and filled with a variety of fillings and are great for snacks, appetizers, lunch or dinner.

Cottage Pie or Shepherd's Pie is a delicious English traditional pie, the first made with ground beef or other ground meats, whereas the second is made with ground lamb,

Everybody loves a good lamb pie wrapped in puff pastry and this one is made with leftover lamb on the spit, a few days after Easter with the addition of leeks, spring onions, dill and graviera cheese, which is just delicious!

Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell.

This No-Bake Chocolate Hazelnut Biscuit Fridge Cake is easy to make and delicious. It is made using three layers of Petit Beurre biscuits, dark chocolate pastry cream, chocolate ganache and hazelnuts.

Traditional Greek Baklavas (pronounced Mpah-klah-VHASS), is a delicious traditional dessert made of layers of crispy golden brown phyllo, filled with chopped nuts and bathed into scented honey syrup!

A twist to the classic Ekmek Kataifi, with lemon curd. This Lemon Ekmek is smooth, thick and creamy, with a light lemon flavour in the pastry cream.

Kantaifi (pronounced Ka-ta-ee-fi), is a pastry made with a special form of shredded phyllo dough which looks like angel pasta. It is used to make a delicious dessert called kantaifi, which encloses a filling with chopped almonds or walnuts (and sometimes other nuts), scented with rose water, ground cloves and cinnamon. When baked it is then drenched in an aromatic syrup.

Tsoureki is a sweet brioch type of bread made during Easter. In the video you can watch a new technique of braiding tsoureki with six cords.

Tsoureki flower is a type of Greek style sweet brioche bread made during Easter but shaped into a flower.  

Tsoureki, plural Tsourekia, (pronounced TSOU-rhe-kee), is a slightly sweet Greek bread, similar to brioche, which is braided and made throughout the year. It is also part of our Easter and Christmas traditions.

This braided Savory cheese tsoureki is made with tsoureki dough and a filling made with cheese, eggs and mint.

Bread Pudding is an old fashioned dessert which is made in many countries which had an English influence.

Koulourakia Paschalina are Greek Easter Traditional Cookies, which are crispy outside and soft inside, full of orange flavour.

Traditional Lambriatika Koulourakia (also called Paschalina Koulourakia), are Greek Easter butter cookies, which are traditionally made only during Easter and have a distinct flavour as baking ammonia is used as the leavening agent.

This Twix Banoffee Cheesecake is made from fresh and caramelized bananas, cream and toffee (made from boiled condensed milk, or dulce de leche), combined on a buttery biscuit base and decorated with Twix Chocolates and dulce de leche sauce.

This amazing Toblerone Cake was made with a sponge cake and the filling and decorations are are made with cream cheese and rich Toblerone frosting.

Looking for a different Strawberry Cake?  This tutorial which teach you to make a vanilla sponge made from scratch decorated with whipped cream and white chocolate leafs?  How does that sound?

Bountry Cake is a luscious cake which mimics the chocolate bars as it is filled with coconut cream and topped with chocolate!

An impressive strawberry chocolate coffee celebration cake for any occasion. It is made with a simple sponge, filled with chocolate mousse and cooked strawberries, topped with fluffy buttercream frosting and fresh strawberries

An amazing red velvet cake sandwiched with strawberry cream cheese filling and topped with cream cheese frosting.

Ferrero Rocher is a cake made with chocolate sponge, filled with a cream cheese chocolate ferrero rocher filling and topped with chocolate ganache.

This Strawberry Bavarian Cream Cake is made with 4 layers sponge Cake, filled with whipped cream, cream cheese and strawberry coulis, topped with a strawberry white chocolate frosting.

Tourta Fraoulita is a 100% homemade Strawberry Cake filled with strawberry yoghurt mousse and topped with strawberry white chocolate frosting, which I made from scratch to celebrate my husband's name day.

Sockerkaka, is an easy and delicious sponge cake that comes from Sweden. It can be eaten as it is or made into a birthday cake.

A moist, buttery and subtly flavoured lemon sponge, with pastry cream between the layers and topped with salted caramel and whipped cream.  

Blackforest, Foret Noir or Schwarzwälder Kirschtorte, as is the original name (literally “Black Forest cherry torte”) is one of my favourite cakes.