Ivy on August 12th, 2008

I have lots of recipes I have gathered during all these months and for which I did not have the time to write about them. So instead of writing a lot of things I thought that it would be the time to write some of these recipes and have them in autopost for the period […]


Continue reading about Kotopoulo me Hilopites (Chicken with Pasta)

Ivy on June 23rd, 2008

Piroshki, were introduced to the Greeks by the Greek Pontiacs* who were forced to leave Pontus and scattered in all parts of the world, the majority of which came to Greece. Piroshki are made from yeast dough usually fried.  You can find them in bakeries or fast food shops, with various fillings. Their size depends […]


Continue reading about Piroski (Pirozhki)

Ivy on April 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 […]


Continue reading about Spanakopita Nistisimi (Lenten) Cyprus

Ivy on March 11th, 2008

During our trip to Northern Greece, one of our stops was at Ano Porroia, Serron where we had lunch. In the middle of the village there is a big square and there you can find several restaurants. The tavern we visited was called “OASIS”. We ordered wild boar and buffalo. Both dishes were delicious and […]


Continue reading about Stewed Buffalo (or Beef)

Ivy on February 25th, 2008

Chilopites are traditional Greek egg and milk pasta which are cut either long like tagliatelle and fettuccine or in very small  pieces of about 1 cm long and are ideal as a side dish or in soups. They are cooked in many ways: as a side dish with myzithra on top, which is a local […]


Continue reading about Homemade Makarounotes chylopites

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 […]


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

Ivy on January 19th, 2008

Giouvarlakia are meatballs with rice in a lemony avgolemono sauce. You can use ground veal or beef, pork, or a mixture of veal or beef and pork together or chicken or turkey mince, for a healthier soup. When the meatballs are cooked,  then make “avgolemono” which is an egg-lemon sauce and turn it into a […]


Continue reading about Giouvarlakia Avgolemono

Ivy on December 30th, 2007

For my last posting for this year I chose a traditional Greek pastry, which is prepared and served on special occasions. I wish to extend to all of you my sweetest wishes, hoping that your New Year will be prosperous and as sweet as diples. Diples (pronounced dipless and meaning folded) Last but not least […]


Continue reading about Diples

Ivy on December 5th, 2007

Traditionally, these olive oil cookies, bathed in honey syrup, with walnuts and cinnamon, are made during the holiday season of  Christmas and New Year.   However, we love them so much that we make them year round. Melomakarona – Honey cookies Makes:  about 45 – 50 Ingredients: 6 – 8 cups of all purpose flour […]


Continue reading about Melomakarona – Honey cookies

Ivy on November 29th, 2007

  “Gemista” means stuffed vegetables.   This is one of the most popular Greek vegetarian summer dishes.  They are one of my favourite dishes, as it is a combination of so many tastes and aromas.  Vegetables, oil, rice, potatoes, parsley and mint are mingled in our palate and all the seet juice from the fresh, ripe […]


Continue reading about Gemista – Stuffed Tomatoes and Peppers

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