Dough

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. 

With this tutorial, you can learn how to make homemade dough easily using your stand mixer. To make the dough you only need four basic ingredients: flour, fat, water and salt.

Apple Meringue Galette is a delicious autumnal dessert which it’s so quick and easy to prepare, you’ll want to make this again and again!

Have you ever considered using your pasta maker to make homemade phyllo from scratch? You will not believe how easy it is to make homemade phyllo in no time!

Lagana is a delicious flatbread which is usually baked on the first day of Lent of the Orthodox Easter, called Kathara Deftera.    This year I wanted to make something different from the classic Lagana so I made it with olives and rosemary. I prepared the dough from the previous day so that I could bake …

I think that you will agree with me that there isn’t any one who will say that they do not love croissants, especially if they are home made. I used to think that it was impossible to make them but I challeged myself and after a couple of attempts and watching a few tutorials on …

Hope you all had lovely Holidays.  I cannot say the same, as we had to spend a whole day in hospital on Wednesday, after my son had a stomach virus and then on Christmas day my husband caught it as well but thank God it only lasted for a few days and they are beginning …

One of the dishes we tried in Rome was ravioli and I loved their sauce. I don’t know what kind of sauce they make but it was delicious and as I had never served ravioli with a sauce before, I decided to make a marinara sauce to serve them. In the Piazza di Campo dei …

Agginaropita is a delicious Greek pie made with artichokes and leeks.  It is is great for lunch with a salad and leftovers can be eaten for breakfast or brunch.

Another thing we tried, while in Rome was Calzone. Although I had heard of calzone,  I thought it would be much smaller and  imagined it to be something like a turnover with phyllo pastry, similar to the Greek bourekia otherwise called Kaltsounia in Crete (do you see any similarities in the name?).  However, kaltsounia are …