These veggie burgers can be made with practically any vegetables. You can serve them as an appetizer, a side dish or a main dish with Greek Salad and a dip.
The usual Loukanikopitakia we make in Greece are those called Pigs in a Blanket made with frankfurter sausages, wrapped in puff pastry. The other day I made Galaktoboureko and had some leftover phyllo sheets*. Instead of making the usual Tyropitakia I saw some Kalamata sausages** in the fridge, I had leftover parmesan from my last recipe …
Fakokeftedes are lentil burgers. These vegetarian burgers started as an experiment one day when I had leftover Fakes Moudjentra.
This Hummus Dip is a wonderful recipe which is based on the traditional hummus recipe but combined with roasted butternut squash and garlicky Greek olives.
These vegan Pommes Lyonnaise is a twist to the French recipe, which I recently made for Kathara Deftera (Clean Monday).
Kotopita, which means chicken pie, is one of many types of Greek meat pites. This particular meat pie is made with chicken and shaped into a galette.
This Aromatic Kagianas is is a dish made with eggs, aromatic herbs, such as Kafkalithres (Mediterranean Hartwort), Myronia (chervil) and pasto (cured pork) from Lakonia.
Wild Boar, in Greek Agriogourouno (pr. ah-ghree-oh-GHOU-rhou-nho) is cooked in a “gastra” which is a Greek Dutch oven. The meat is marinated and then slowly cooked in the oven.
These Greek sweet and sour potatoes, are crispy from the outside and juicy from the inside, perfect as a side dish to accompany any meat dish.
Fassolakia yahni is a traditional Greek vegan and gluten free dish with green beans and potatoes in tomato sauce, which is easy, tasty, cheap and healthy.