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 …
Fresh octopus (htapodi) is one of the most popular appetizers served in Greek tavernas. However at home we cook it in many other ways and is one of our favourite dishes during Lent.
Melitzanes me tyria (Greek Eggplants with Cheese) is a deconstructed imam bayildi recipe I made, which however, is much lighter and healthier by roasting the eggplants and even tastier by adding peppermint and Greek cheeses, graviera and feta, which also add to the flavour.
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.
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.
Gavros Plaki (baked anchovies) is one of the relatively cheap fish and that is why it is called “fish of the poor”.
During the season it is fished in abundance it ranges around 4 – 5 Euros a kilo and when the catch is not good, around the period when there is full moon, it reaches maximum 10 Euros a kilo.
Patsavouropita is a traditional Greek, delicious savory pie with phyllo and feta, which is very easy to make and tastes amazing.