Tag Archives: cheese

Cheese Pie with Homemade Filo Pastry

Disclaimer: This was my first attempt at making filo pastry.

Result: Very satisfying!

I chose to use the pastry for a cheese pie. Surprise 1.

And I used feta cheese. Surprise 2.

Oh, come on, there is no surprise here. I am Greek. Cheese pie is a huge tradition for us. It’s our breakfast, lunch and dinner. And I don’t think I need to actually explain why I used feta.

Because it rocks and rules. That’s why!

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Keftedakia {Round Fried Meatballs} + Homemade Cheese

I promised this recipe here.

I shamelessly teased you with a photo here.

And I’m finally posting it here!

Plus as bonus: Instructions for the cheese my mother is making at home! (See end of post).

Keftedakia (little meatballs) is yet another way we prepare the ground beef and/or pork.

(For a reminder of the other two delicious ways check here and here!)

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Cake with Feta, Olives & Walnuts {+An Award}

Do you know Rachel Khoo?

Well, I didn’t. Until a friend of mine introduced me to her awesome BBC show called “The Little Paris Kitchen”.

And then I was immediately hooked. Gorgeous, delicious recipes, cooked and explained beautifully, and with a reasonable amount of ingredients. Always a key factor when you return from work at 20.00!

The first recipe (out of many that I’ve bookmarked!) that I decided to try is a savory cake. And it was super-duper delicious!

I used the basic cake batter recipe, but changed the filling ingredients to match better my husband’s taste. Can’t complain though.

The cake ended up having an amazing Greek-style flavor and our home was smelling like… well, home. 🙂

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Caesar-style Salad {with Grilled Chicken and Anchovies}

Salad season has definitely kicked off!

Chop those greens! Whisk that dressing! Pop that cooled white wine’s cork! Ahem…

It’s very common in Greece to have a salad on the table, accompanying almost any type of dish. But in that case it’s a rather simple combination of ingredients; a Greek salad, or lettuce with fresh onion and dill, or cabbage with carrot, or just cucumber with tomato.

However, if I’m going to have a salad as a main meal, then it’d better be pimped up!

I’m calling it “Caesar-style”, because apparently the original one has some standard ingredients, while I just combined several variations in one, to make a hearty big bowl of salad.

The most phenomenal part of this salad was the dressing. I’ve made this dressing two times more since then, just to use it on a plain green salad. Irresistible!

Let’s toss that salad then!

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