Made With Phyllo
Thank you to all of you who’ve written to me over the past few days, either at the blog, facebook or by private e-mail, to express your sympathy and kind thoughts. I am really grateful to have such good friends which I met through the internet. Life, however, does go and time is the best [...]
Horiatiko phyllo which is the Greek equivalent to Provençal Pastry is one of many types of phyllo used in Greek cuisine to make pastry. Horiatiko is a thicker phyllo than the usual one which is used to make «pittes» or pies. It is very easy to make on your own but in Greece you can [...]
Continue reading about How to make… Horiatiko Phyllo (Provençal Pastry)
Although making pies is not considered to be an easy job, pies are considered easy to eat and this bell pepper pie is both really easy to make and to eat. Bell Peppers, also known as sweet peppers are native to Mexico and their seeds were carried to Spain during the 15th century and from [...]
As with tyropita (cheese pie), there are many types of spanakopita -spinach pie – in Greece, as well as a combination of both called Spanakotyropita, or when there is less spinach (or none at all) and more greens, it is called hortopita. These kind of foods are staples in Greek cooking so every now and [...]
Traditional Greek Macedonian Halvas, is one of the main Lenten sweets. It’s main ingredient is sesame, which is turned into tahini and used to be sweetened originally with threpsini, which is a natural sweetener produced from raisins. During the War, when the Germans had confiscated all the production of raisins in Greece, other sweeteners were [...]
Daktyla kyrion (meaning ladies fingers) is one of the most known Cypriot pastry desserts and a speciality offered during the pre-lenten period called «Sikoses» in Cyprus. Pounded almonds are mixed with cinnamon, sugar and blossom water and the filling is wrapped in thin phyllo. It is then fried and bathed in an aromatic syrup [...]
Vol au Vent, plural Vols au Vent (meaning flight in the wind, probably because the puff pastry is very light and airy) is a baked shell of puff pastry, filled as with either chicken, game, or fish or seafood, such as prawns, in a cream sauce. I spotted these Vols au vent at my friend [...]
Samousades is the Spartan version of baklavas and is made in a similar way we make “daktyla” in Cyprus, the only difference is that they are rolled into a thicker roll . Samousades is traditionally made with hand made phyllo and it is filled with nuts, almonds or walnuts, sesame seeds and spices. It is [...]
Tyropita (τυρóπιτα) meaning tyri (cheese) + pita = pie is a Greek pastry made with different cheese fillings. A classic tyropita is made with layers of phyllo, prefereably hand made but store bought is an easy but also delicious solution, which is layered and buttered or oiled. Buttered phyllo is richer in taste but if [...]
HAPPY THANKSGIVING TO ALL MY FRIENDS WHO ARE CELEBRATING TODAY It’s still morning in the western hemisphere, so you can quite easily make these if you have the ingredients at home. I am sure you have all heard of Spanakopita, so the word Spanakopitakia may ring a bell to you. Spanakopitakia is the diminutive of [...]
Continue reading about Spanakopitakia and Potato Salad with Olives
