Phyllo Dough From Scratch
Join me on Sunday, January 12th for my Phyllo From Scratch cooking class.
Galaktoboureko Rolls
Here’s another take on Galaktoboureko – individual rolled up portions.
Lemonopita
Try this Lemon Pie, a twist on the more well known Portokalopita (orange pie).
Skopelitiki Pita
A spiral cheese pie from the island of Skopelos (part of the Sporades island chain) but what makes them unique is that these are fried.
Chocolate Bougatsa
Bougatsa….you’ve come a long way! Most of you are familiar with Bougatsa with custard, cheese filling, spinach and cheese, meat filling and the most authentic being “sketi” with no filling and topped with sugar.
Around 10 years ago I was in Greece in Spring and stopped in at a shop to have a bougatsa and to my surprise, they one with chocolate. Croissants have various fillings…why not bougatsa I thought? I am glad I try it…while decadent – it was delicious. A chocolate lover’s dream!
Shrimp Phyllo Pies
Earlier this month I served these shrimp filled phyllo triangles at my monthly Greek Supper Club and they were a big hit!
The inspiration comes from the Portuguese shrimp turnovers (rissois) I enjoyed last year during my trip to Portugal. I thought the filling would work as a filling wrapped in phyllo and I added Old Bay Seasoning as an accent for the shrimp filling.
A touch of Portuguese, a little Greek and a taste of the American south combine to make a tasty appetizer. I bet you can’t eat just one!
Pastourmadopita
Try this easy and delicious phyllo pie with pastourma and cheese filling.
Easy Bougatsa Me Krema
However, one of Greece’s most popular pastries has to be Bougatsa.
Phyllo Class in New York
Join me on Tuesday, May 23rd for an evening where I unlock the secrets to making phyllo pastry from scratch. I will share the basic phyllo dough recipe then show you how to open phyllo by hand. The class will take place at e.terra Kitchen in Manhattan, NY. We will learn to make: I will show you […]
Recap – Yialos Seafood Supper Club
Last month I hosted my latest Greek Supper Club – an evening of fish and seafood dishes at the St. Lawerence Market Kitchen.
