Myzithra
I made this savoury cheesecake during the Christmas holidays. I was inspired by Greek Dakos which is a Cretan appetizer made on a barley rusk called dakos, with feta or myzithra and tomato on top. As a base I used a dakos rusk called kritharokoulouro, ordinary rusks and PICK salty biscuits which are similar [...]
After Easter I’ve started watching my weight again and have been going to the gym everyday. A few days ago when we went to the supermarket I found myself putting some low fat products in the cart, such as Dirollo cream cheese with 3% fat, which is similar to Philadelphia, myzithra also called anthotyro or [...]
Continue reading about Healthy, Low fat Anthotyro-Cream Cheese Strawberry Jelly
Kaltsounia or Kalitsounia, is probably the most known Cretan recipe. Remember my post on Calzone where I mentioned the connection of the two names? Kaltsounia can be either with a sweet or savory filling and the pastry shell differs in each case. Savory Kaltsounia use a pastry phyllo in which they add raki and for [...]
Continue reading about Limoncello Kaltsounia or Lychnarakia, another twist
To all the Greek and Cypriot friends and readers of my blog «Chronia Polla» for today’s National Holiday, Ochi Day. I have been seeing so many pumpkin recipes popping up everywhere in the blogosphere and with Halloween coming up soon I thought to share these recipes with you in case you wish to make something [...]
Continue reading about Kolokythopita me Myzithra (Savory Pumpkin Pie)
I think a Greek blog would be incomplete without introducing some of the Greek cheeses. I have written about some of these cheeses in the past but I thought that it would be a good idea to put them all in one post with some recipes. In the future I shall be updating this post [...]
Fresh anthotyros is often called the Greek cream cheese because of its texture and taste, although it is more granular in texture than regular cream cheese. It is traditionally used as a table or dessert cheese and as an ingredient in stuffed pies (pitas). It goes well with fruits such as figs, pears, and apples. [...]
Inspired by Cypriot Bourekia, which are made with homemade phyllo, anari (whey cheese similar to ricotta), cinnamon and orange blossom water, I made these easy, cheesy, beautiful desserts with store bough phyllo. They were easy to make and tasted wonderful. I put the cream cheese and anthotyro in the mixer bowl and mixed them together [...]
Continue reading about Glykia Tyropita Me Portokali (Orange Sweet Cream Cheese Pie)
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 [...]
Continue reading about Dakos or Koukouvagia: Cretan Rusk Salad
Anari is a Cypriot soft cheese and this easy dessert is a sort of Cypriot cheesecake. It is very refreshing and very tasteful. Ingredients: 2 packets of sfogliatine biscuits 1 kilo of unsalted anari cheese 1 cup of sugar 1 teaspoon of ground cinnamon ½ cup of orange blossom water Whipping cream 1 heavy cream [...]
Bourekia is a pastry made with a thin flaky phyllo, and are filled with anari which is the name for anthotyro in Cyprus. Anari is similar to anthotyro or myzithra and is a white soft whey cheese which is produced when making halloumi or kefalotyri. (You may find out more about these cheeses here). [...]
Continue reading about Bourekia me Freskia Anari – Pastries with Fresh Anari Cheese
