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.
Desserts
Spaghetti Pastitsio is a low fat pasta casserole dish, which is made with leftover spaghetti and bolognaise sauce, anthotyros cheese (similar to ricotta) and egg-less bechamel.
Chicken with Leeks is a very simple but delicious and light dish which can be whipped up in no time made with Greek yoghurt and pesto which makes a very creamy sauce.
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 vegan Greek Fava Santorinis and Pumpkin Soup is made from scratch and is healthy, filling and perfect as a starter for a dinner party or a light supper.
Kok pronounced like “coq” or the smaller, mini ones which are called kokakia (pr. coqakia) are small sponge cookies which after being wet with syrup, are filled with a vanilla pastry cream and then the top sponge is covered with a chocolate ganache.
This Red Velvet Strawberry Cake is the most incredible Cake, with Cream Cheese filling and frosting. It is fluffy, soft, buttery and moist with the most perfect strawberry taste made with real strawberries!
These vegan Pommes Lyonnaise is a twist to the French recipe, which I recently made for Kathara Deftera (Clean Monday).
Tyrompiskota (pronounced Tee-roh-mpi-SKOH-tah) literally mean cheese biscuits. I made them based on other shortbread cookies I have made in the past by adding cheese and spices.
Spetzofai (pr. Speh-tzoh-FAH-ee) or sometimes written spentzofai is a Greek traditional recipe from Pelion, Thessaly. The traditional recipe is made with local sausages and lots of peppers, especially a hot variety called spentzes, from which the dish takes its name.