A traditional Greek Quince Jam or Jelly (Marmelada Kydoni), using arbaroriza (fragrant geraniums) to flavour it. This jam is so delicious that apart from ...
Breakfast and brunch
Aladoti Eliopita (Olive bread with tahini)
Aladoti Eliopita (pr. Ah-LAH-doh-tee Eh-LIOH-pee-tah), is an olive bread made without any oil or any other fat whatsover. This yummy eliopita uses tahini as its source for fat, ...
Bergamot Marmalade from Leftovers
Bergamot marmalade is the best of all citrus marmalades. It is precious as it has the most aromatic flavour that you can ever imagine. In this recipe it is made with the leftover ...
How to Make the Perfect Greek Spanakopita with Video
Greek "Spanakopita” (spinach pie), pronounced (spa-nah- KOH -pee-taa), is possibly the most popular Greek pie, made with spinach, aromatic herbs and feta cheese. This ...
Zucchini Flowers Pie with Peppermint
This Zucchini Flowers Pie with Peppermint is perfect as a main dish with a salad or you can cut smaller pieces and serve it as an appetizer or a side dish. I made ...
Tyropita Strifti (Greek Cheese Pie)
Tyropita (pronounced tee- ROH -pee-ta) from tyri = cheese and pita = pie and Strifti (pronounced stri-FTEE), which means twisted. It takes it's name from ...
Fragrant Loquat Jam
Loquat Jam is easy to make and tastes amazing. Loquats start ripening during late spring until June. They are very good for your health as they contain ...
Baked Greek Style Moussakas Frittata
Frittata, which translates to "fried" in Italian, is an egg-based classic brunch dish. I have used the ingredients of the Greek popular dish called "Moussakas" to make this ...
Tahinopita me Mila (Tahini Bread with Apple Filling)
Tahinopita is a Cypriot bread filled with tahini, sugar and cinnamon. It is shaped into a coil, fattened and baked. The traditional Cypriot Tahinopita is amazing but can ...
Fetes me Psomi kai Avgo (Greek Style Eggs in a Nest)
These slices of rustic village bread with an egg fried in the center are so simple to prepare but yet so delicious for breakfast or brunch. The addition ...
