Desserts

Kalamari or Calamari is the culinary name for squid and is very popular in Greece, as it is a delicacy found on the menu of almost all the Greek restaurants.

Tyropita (pronounced Ti-ROH-pee-tah) is usually made made with layers of buttered phyllo and filled with feta.   In this Tyropita I used Kataifi and five different kind of cheeses.  You can add only feta if you prefer and other cheese that melt well when baking.

Spanakopita (Greek “σπανάκι + πίτα”, spinach + pie) is a Greek pastry with a filling of spinach, feta cheese (sometimes in combination with anthotyro, which is a soft white cheese similar to ricotta, onions or green onions, eggs, herbs and seasoning.

A simple syrup sugar is made with sugar and water.  Usually the ratio is one part sugar and one part water,  for a medium, not very sweet syrup.  

Sponge Cake (pantespani, in Greek) is the base for many desserts. Using this basic recipe you can make birthday cakes but also many other desserts.

Pastry cream, which is also known as Custard cream or Crème pâtissière, in a French, is a rich, thick and creamy custard made from a mixture of milk, eggs, sugar, flour, and cornstarch. In Greece it is known as Patisserie.

Chantilly cream, or crème chantilly as it is call in French, is simply sweetened heavy cream, which is whipped and flavoured with vanilla.

Kotopoulo Psito sto Fourno is Greek roasted chicken, with extra virgin olive oil, garlic, salt, pepper, oregano, garlic and lemon juice.  “Kotopoulo” is chicken, “psito” means roast and “sto fourno” means baked in the oven.

In some countries they call them potato chips and in others, French fries, fries or finger chips.  In Greece, we call them “Patates Tiganites” (pr. pah-TAH-tess Tee-ghah-nee-TESS).

Octopus in Greek Htapodi (χταπόδι), pronounced Hta-POH-dhi, is a Greek word. “Okto” meaning eight and “pous” is the ancient word for foot. Having eight feet (tentacles).