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 [...]
Continue reading about Kotopita me prassa (chicken and leek pie)
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 [...]
When I saw this pastry at The Constanble’s Larder, I loved it immediately and knew immediately what to do with it. Check out Giff’s post to see a lovely vegetarian galette.
The first recipe I used this Provençal Pastry was to make a Meat Galette,
then another meat galette but with a different filling
I loved the simplicity [...]
In the Greek language there is only one word for pumpkins, squash or courgettes (zucchini) and the word is “kolokythi or kolokytha”. Kolokotes, therefore are traditional Cypriot pastries, similar to calzone, empanadas, boureki or pies as we call them, made with pumpkin and are neither sweat or salty. They are vegan and perfect for [...]
Some people feel afraid to handle phyllo. Well, don’t worry if you can’t roll out the phyllo, it’s not as difficult as you may think. If you have a pasta machine it’s really easy but I will also guide you, step by step how to roll out the phyllo.
Once you make the dough, which should [...]
Continue reading about How to make …Dough and roll out phyllo
