Ivy on April 2nd, 2015

This recipe is one of those recipes where it will leave you wondering “why didn’t I think of this before?”. During the fasting period of Lent, I get very creative when creating new recipes.  This recipe may be very simple but then many other simple recipes are delicious but it always needs someone to think about […]


Continue reading about Penne Skordalia with Courgettes and Olives

Ivy on December 29th, 2014

The turkey I cooked this year was around 4.5 kilos and of course there were roasted potatoes, the turkey stuffing, mushroom and prune sauce, yoghurt sauce and tabbouleh, which was way too much for the four of us, so he had lots of leftovers. All the family prefers eating the turkey breast but we couldn’t […]


Continue reading about Turkey Ravioli

Ivy on September 24th, 2014

  Last week we visited our children here in Athens for a few days and on Saturday I visited the centre of Athens where I could find some ingredients which are not available in Nafplion. Dinkel pasta, black handmade cous-cous with cuttlefish ink, prune jam, tangerine jam, village bread flour, koroneiki variety of olives and chives […]


Continue reading about The Easiest Gourmet Spaghetti Recipe

  I mentioned this recipe in my post for the Tomato and Fruit Chutney.  You can use the chutney as a sauce to dress your pasta dishes and you will have an easy pasta dish prepared in no time, which is not only easy to make but also delicious. This time of the year I […]


Continue reading about Whole Wheat Penne with Courgettes, Tomato Chutney & Feta

Ivy on June 21st, 2014

People tend to avoid eating dried legumes during summer but combining them with pasta we have a  delicious, vegan, summer dish not only full of flavor and taste but also rich in protein, fiber, carbohydrates and vitamins. The only fat in the dish is the olive oil, which makes it a very healthy dish.  Leftovers […]


Continue reading about Penne with Chickpeas and Roasted Cherry Tomatoes

This is a very easy pasta dish you can pull together in less than half an hour.  I always keep some sausages in the deep freezer and had some leftover leeks from the last time we went to the farmers’ market.  Of course, it’s impossible that a Greek household is without feta, so with a […]


Continue reading about Sausages in Tomato, Leek and Feta Sauce with Fussili

Christos Anesti (Christ has risen) to all my Christian readers. Hope you had a joyful Easter! This recipe is one of those I cooked at the restaurant, at the beginning on Lent, when I was in Cyprus, for the staff. I love dried legumes, especially lentils and if I were to chose between a meat dish or […]


Continue reading about Brown Lentils with Carrots, Orzo and Caramelized Onions

Today’s recipe has a weird name and many of you may be wondering what stiftaria or casarecce, spirulina and kritamo may be.  When I added the picture on Facebook, even Greeks did not know what this was about.   Casarecce is a short, slightly tubular pasta, about one inch long, with a wonderful trench for […]


Continue reading about Choriatika Striftaria me Spiroulina kai Kritamo (Peasant style Casarecce with Spirulina and Sea Fennel)

    Although no animal products, including fish, are not allowed to be eaten during Lent, except for Palm Sunday and Auunciation day, all cephalopods are allowed, as they do not contain blood. The octopus was quite large.  I prepared the first step with the whole octopus and part of it was marinated in vinegar  and […]


Continue reading about Htapodi (Octopus) with Mushrooms and Homemade Hilopites

Instead of making risotto using arborio rice (or Carolina rice which we use in Greece), I used kritharaki (orzo) which is a tiny pasta, which looks like rice.  In order to make this recipe you need some roasted butternut squash, which adds a sweetness to the pasta and of course Greek feta, which will balance […]


Continue reading about Kritharotto (orzo risotto) with Butternut Squash and Feta

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