Mezedes-appetizers

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 […]

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Continue reading about Loukanikopitakia: Spicy Phyllo Wrapped Sausages with Leeks, Parmesan and Feta

Ivy on Μαΐου 15th, 2011

One of my favourite Greek herbs is kafkalithres.   It’s scientific name is Tordylium Apulum. I quote from «Food in the Ancient World from A to Z», by Andrew Dalby, page 173. «Hartwort (Tordylium spp.) genus of wild plants, used in Greece in drugs and medicinal wines and also as pot herbs and culinary herbs.  Tordylium […]

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Continue reading about Kagianas me Kafkalithres, myronia and pasto Lakonias

Ivy on Ιανουαρίου 16th, 2008

I have posted about koupes last month and you can see the original recipe here. The recipe for the dough is exactly the same. However, as the Orthodox have big lenten periods, fifty days before Easter, forty days before Christmas and some days before the Annunciation of the Virgin Mary as well as on some […]

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Continue reading about Koupes with Mushrooms

Ivy on Δεκεμβρίου 21st, 2007

Koupes is a street food we find in Cyprus and are served as a snack,  finger party food or as part of a  mezes dish.    Its crust is made of bulgur wheat, flour, oil, salt and egg (optional) and stuffed with ground meat, lots of onions, parsley and spices.  Actually the ones sold by street […]

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Continue reading about Koupes


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