Take a bit of Greece Home

Homemade Phyllo

After many hours of learning the craft of making homemade phyllo, I am confident enough to be able to make it on my own with consistency and some degree of speed. I am indebted to my Mother who taught me this craft, art, technique which is made less and less by hand as the years march on.

I am now selling Spanakopita (spinach and cheese), Tyropita (cheese) pitas, all made with hand-made, opened/stretched phyllo. 

A new additions to my phyllo pie roster are Pastourmadopita. This special pie contains slices of Pastourma, tomatoes, Bechamel and Kefalograviera cheese.

I am also now offering Prassopita…Leek and Feta pie.

I am also offering a sweet Bougatsa…a Greek breakfast and snack offering. Adults and kids will indulge in Bougatsa in the morning be it in the store where it’s made or taken “paketo” with them. 

They are made and frozen in foil pans and you may either that overnight in the fridge before baking or bake from frozen (takes longer to bake).

The large pies are 16″x11″ and sell for $65, the Spiral are $60 and the small pies are 8″x11″ and are $35.

These phyllo pies are great for entertaining, serve as part of a light lunch or dinner with a salad or soup and they always go over well at parties (they are the first to go).

Tsoureki for Easter

This year, Orthodox Easter falls on April 16th and for us Greeks (and many Orthodox Christians) it wouldn’t be the same without Tsoureki at the table. For the past 6 years, I’ve sold Tsourekia and the response was tremendous. For those asking, Tsoureki is an Easter brioche with aromas of mastiha, mahlepi, orange zest and it’s texture is light, fluffy – I could eat the whole loaf! People love my Tsoureki!