Greek Herbs

Ivy on Αυγούστου 30th, 2008

Last Tuesday when I went to the farmers’ market, I bought lavraki (sea bass) as I wanted to make a recipe I had bookmarked some days ago from Nancy Gaifallia’s blog in About.com. (Unfortunately she is no longer writing there). When I read the ingredients and the way of preparation, I knew this would be […]

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Continue reading about Lavraki me ntomates (sea bass) in parchment paper

Taygetus Greek: Ταΰγετος, also Taigetos is a mountain range of the Peloponnesus, Southern Greece, extending about 65 miles (100 km) north from the southern end of Cape Matapan in the Mani Peninsula. It rises to about 7,900 ft (2,410 m) at Mt. Hagios Ilias (Mt. St. Elias or Prophitis Elias). The mountain is named after […]

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Continue reading about Ladolemono Dressing with Extra Virgin Olive oil and Oregano from Mount Taygettus, in Lakonia

Ivy on Ιουνίου 2nd, 2008

Yesterday when I visited Kalyn’s Blog I saw that she had posted about an American Greek Salad. When I read some of the comments, I saw that people were talking about their experience of Greek Salads, as they were expecting a salad with tomato, cucumber, feta, onion, oregano and Kalamata Olives. Some said their salad […]

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Continue reading about What makes a Greek Salad Greek?

Ivy on Απριλίου 9th, 2008

Yesterday I went to the farmers” market again and among other things I bought the necessary ingredients to make Spanakopita. When I cook I always like to improvise and add my own touch to the recipe or maybe something I saw in another recipe and I kept somewhere in the back of my mind waiting […]

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Continue reading about Spanakopita Nistisimi (Lenten) Cyprus

Ivy on Φεβρουαρίου 13th, 2008

Every Tuesday there is a “Laiki agora” (farmers’ market) near my house so when I went last week, it was not in my plans to buy spinach but then I saw a stall with really nice and tender spinach. I bought some spinach to make spanakopita and when I washed the spinach, I separated and […]

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Continue reading about Spinach salad with eggs and red sweet roasted peppers

Ivy on Φεβρουαρίου 13th, 2008

Spanakopita or in this case it is also called spanakotyropita, as it has a lot more cheese than usual, is one of the best pitas we Greeks make and there are even different types of phyllo used for this pita. My family prefers a pie with more crust than spinach so I always make the […]

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Continue reading about Spanakotyropita (Extra Cheesy Spanakopita strifti, village type phyllo)

Ivy on Δεκεμβρίου 22nd, 2007

Dakos or ntakos is the name of a Cretan barley rusk.  A salad made with this rusk has the same name and is made with cheese and tomato on top.  The rusk is also called krithrokoulouro or Koukouvagia (owl) in Crete, but to be frank I don’t know why they are so called. Probably because […]

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Continue reading about Dakos or Koukouvagia: Cretan Rusk Salad

Ivy on Νοεμβρίου 3rd, 2007

Greek salad, which in Greek is called Horiatiki salad and means village or peasant salad is a  common component of a Greek meal.  In Cyprus the salad has more ingredients such as fresh coriander, which is not available in Greece, lettuce and rocket plus of course the other usual ingredients. Greek salad is always on […]

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Continue reading about Horiatiki Salata (Cypriot and Greek village salads)

Ivy on Νοεμβρίου 2nd, 2007

Kreatopita is a meat pie that can be eaten as a main course with a salad or as a snack.  It tastes great when it’s cold and is perfect to take with you at work or at a picnic. To make the homemade butter phyllo which is similar to puff pastry, see instructions here but […]

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Continue reading about Kreatopita – Meat Pie

Ivy on Νοεμβρίου 2nd, 2007

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, egg, and seasoning. The filling is wrapped in layers of phyllo pastry with butter and/or olive oil, either […]

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Continue reading about Spanakopita

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