Made With Phyllo

Ivy on Ιουλίου 11th, 2009

Kotopita is one of many types of pita, or Greek savory pies.    After making the pork and beef galettes using leeks, I wanted to try leeks with chicken as well. I based this pie on the Chicken Pie I used to make in the past, only instead of using puff pastry I used the provencal […]

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Continue reading about Kotopita me prassa (chicken and leek pie)

Ivy on Ιουλίου 6th, 2009

Tiganopsomo, which means fried bread is very easy to make.   All you need is any kind of yeast bread dough, which is fried in olive oil.  Some times it is filled with cheese, such as feta or any other hard Greek cheese but when it is not filled, it can turn into a dessert by […]

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Continue reading about Tiganopsomo (fried bread)

Ivy on Ιουνίου 30th, 2009

Now that it’s summer and very hot, it’s hard to stay at home, so I have been away during the weekend and we came back last evening.  I’ve had too many other things to do, so I haven’t had time to visit friends but hope to do this soon. After the Beef and Pork Galette, […]

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Continue reading about Tyropita me Maratho and Halloumi Watermelon Salad

Ivy on Ιουνίου 24th, 2009

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 […]

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Continue reading about Beef or Pork Galette?

Ivy on Ιουνίου 21st, 2009

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 […]

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Continue reading about How to make… Horiatiko Phyllo (Provençal Pastry)

Ivy on Ιουνίου 15th, 2009

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 […]

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Continue reading about As easy as pie

Ivy on Μαΐου 28th, 2009

  Spanakopita, must be the most popular Greek street food.  The most simplest form of spanakopita is that made with store bought phyllo.  However, in Greece you will enjoy amazing spanakopitas with homemade phyllo and the filling is the most aromatic, as we use herbs unique to Greece. As with tyropita (cheese pie), there are […]

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Continue reading about Homemade Spanakopita from Scratch

Ivy on Μαρτίου 8th, 2009

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 […]

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Continue reading about Halvas and Bourekia me Halva

Ivy on Μαρτίου 5th, 2009

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 […]

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Continue reading about Daktyla (Ladies’ fingers)

Ivy on Φεβρουαρίου 6th, 2009

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 […]

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Continue reading about How to make easy Vols au vent

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