This Lemon Anthotyros cake, which is made with semi-fat Greek anthotyros, is incredibly light, moist, and fragrant.
Breakfast and brunch
This Easy Tyropita with Shredded Phyllo is a traditional Greek way of using up those phyllo odds and ends, and the result is both practical and delicious.
Celebrate Greek Orthodox tradition with this delicious Lazarakia recipe—sweet buns made for the Saturday of Lazarus, filled with halvas, walnuts, and tahini. A unique twist on a beloved custom.
These Christmas Cookies, which are sugar-free and gluten free are a delectable blend of wholesome ingredients crafted to delight toddlers, without compromising on their health.
In just a few simple steps, you can turn leftover tsoureki bread into Ekmek, a delicious and decadent dessert that is sure to impress your friends and family.
This galette des Rois (French Kings’ Cake), is made with store bought puff pastry and filled with almond paste and marzipan. However, you can use homemade puff pastry and any other filling you like.
Kourou phyllo dough is a flaky dough which is used to make sweet or savoury Greek pies or tarts. You can make big pies or individual pastries with your favourite pie filling.
This Easy Feta Pie also called Alevropita, can’t get any easier to make. It is made with a batter in which feta is crumbled inside and on top and it is ready in ten minutes.
Walnut Jam is a very unique and unusual jam as is made with fresh green walnuts, while they are still unripe and tender. After removing the bitterness of the walnuts, they are boiled with sugar and spices.
Peinirli, pronounced Paey-Neer-LEE (peynir, Turkish for cheese) is a kind of an open faced pita (or you can even describe it as a pizza shaped gondola) with kasseri cheese, often topped with other ingredients as well.