Delicious and flavorful herb pies for our meze, appetizers, for kids, school, office, and wherever your imagination takes you. The herbs we use depend on our taste, the season, and the region. We categorize them into 5 groups:

Sweet Herbs: dandelions, wild fennel, wild chicory, vleeta (mallow), seskoula (nettle), spinach, amaranth leaves

Sour Herbs: sorrel, sourpusses, wild grape leaves

Spicy Herbs: arugula, black dandelions

Bitter Herbs: radishes, endives, chicory

Aromatic Herbs: dill, fennel, mint, fresh oregano, parsley, etc.

To create a balanced flavor for the herb pies, you should use:

50% mixture of sweet herbs

20% aromatic herbs

10% from a special category (sour, bitter, or spicy)

20% onion, fresh green onions, leeks

Our Ingredients
For the Filling: 1 – 1 ½ kg of your chosen herbs ½ cup of olive oil 1 finely chopped onion ½ finely chopped leek A bit of mint Salt, pepper
For the Dough: (For 20-25 small pies) 1 ½ cups of all-purpose flour 1 shot of olive oil ½ tsp salt 1 shot of tsikoudia (Cretan spirit) Water, as needed to form a dough that doesn't stick to your hands.

Focaccia is a type of Italian bread or flatbread that was traditionally made in Italy and can be considered a precursor to pizza. In the old days, during times of scarcity, homemakers would make focaccia with whatever ingredients they had in the fridge. You could find focaccia with vegetables, potatoes, mushrooms, tomatoes, olives, or whatever was on hand. They often added herbs like rosemary, oregano, and thyme to enhance the flavor. Here, we'll make focaccia with caramelized onions that have been simmered in wine, combined with cherry tomatoes and slices of olive fillets. It's a very tasty suggestion that you should try, and it can be prepared during fasting periods.

For the dough:

440 grams of type 00 flour
1 packet of dry yeast
2 teaspoons of sugar
220 grams of lukewarm water
1 ½ teaspoons of salt
For the topping:

2 dry onions, sliced
1 clove of garlic, finely chopped
3/4 cup of red wine
2 teaspoons of sugar (for caramelizing the onions)
Olive oil
Cherry tomatoes
Slices of olive fillets
Rosemary

An easy, quick, and incredibly delicious cheese pie with phyllo dough, perfect for a snack for both little and big kids. Here are the ingredients you'll need:

• 250g ricotta cheese
• 250g feta cheese
• 3 eggs
• 1 packet phyllo dough
• 500ml whole milk
• Nutmeg, pepper, olive oil

Countryside Wild Greens Pie with Feta
Dad arrived from the village loaded with greens... wonderfully fresh wild greens... he refers to them by various local names which, unfortunately, I can't find a way to write otherwise. As examples, he mentions greens such as "skatzakia," "megkounides," "neroulides," etc.
Fortunately, he also brought wild chicory, wild fennel, a few sorrels, a few wild leeks, which I can recognize, as well as fresh spinach and fresh chives from the garden, dill, etc.
The best part is for a richly flavored, fragrant, delightful countryside greens pie that will make the whole neighborhood smell amazing!

Our Ingredients:
• 1 portion of phyllo dough for pies or ready-made country-style phyllo dough
• 1 kilogram of washed and well-drained spinach
• 1 kilogram of assorted wild greens
• 2 leeks (only the white part) finely chopped
• ½ bunch of fresh chives finely chopped
• 1 dry onion finely chopped
• ½ bunch of dill finely chopped
• 300g of crumbled hard feta cheese
• ½ cup of trahana (a type of wheat product)
• 3 eggs
• 1 cup of mixed olive oil, melted butter, and vegetable oil
• Salt – pepper – sesame seeds

Delicious oven-baked anchovies with tomatoes, infused with all their flavors, making it a top-notch dish. Perfect for enjoying with friends over a delightful ouzo mezze!

Our Ingredients:
1 kg cleaned anchovies, without heads,
washed 3 ripe tomatoes,
sliced 5-6 cloves of garlic,
sliced ½ bunch of parsley, finely chopped
 Salt, pepper, oregano
1 tbsp mild mustard
 Olive oil

A delightful chickpea stew that melts in your mouth, filled with aromas and flavors. For those who love chickpeas but want to enjoy them in a different way, this dish is perfect. It is an economical meal often enjoyed during fasting periods and a favorite among vegan and vegetarian groups.

Our Ingredients:

• 500g chickpeas
• 2 dried onions, finely chopped
• ½ green bell pepper, finely chopped
• 2 cloves of garlic
• ½ small celery stalk, finely chopped
• 1 tablespoon tomato paste
• 1 concasse tomato
• 2 carrots, diced
• 1 teaspoon baking soda
• 2 bay leaves
• Salt and pepper

Time is running out and there are many obligations...just like today when I have to leave. But no time! I don't have time to go shopping! I open my fridge ... Great! I have eggs from the village! So I'm going to make a very easy quick oven omelet with whatever ingredients I find in my fridge! So Nata!!

3-4 large eggs

1 grated carrot

1 grated zucchini

1-2 mushrooms

1 dry onion, finely chopped

2-3 slices of ham, chopped

2-3 slices of caseri, finely chopped

some milk

salt and pepper

Oven-Baked Meatballs with Ouzo
Light, aromatic, delicious, and flavorful meatballs that you will love, not only because they are tasty but also because they are lighter without the "weight" of frying. It's a healthier way, lighter, that you can now enjoy... without regrets... and a few extra meatballs!!!

Ingredients:
•    300g double-ground beef
•    300g double-ground pork
•    2 thick slices of bread, crust removed
•    2 onions, finely chopped
•    1 ripe tomato, peeled and seeded, finely chopped
•    1 tbsp white vinegar
•    1 shot of ouzo (50ml)
•    ½ bunch fresh mint, finely chopped
•    1 tsp dried mint
•    Salt and pepper

A classic traditional Sunday dish in many households. It reminds us of our mothers, our grandmothers, gatherings, beautiful moments filled with laughter, joy, jokes, with our beloved ones. Personally, it reminds me of the clay pot my mother used to put in the wood-fired oven on Sundays in Alepochori, with our aunts and cousins gathered around. How beautiful it was!! Dad would light the oven and gather the ingredients from the garden (tomatoes, onions, garlic, and even ingredients for the salad), mom would prepare the food, and we, the kids, would go to the big table with cutlery, glasses, etc. to set it nicely. Our aunt would teach us, "Fork on the right, and the glass!"...and our uncle...Leave it to the kids!!! Why? Because if it's the other way around, won't we eat? The house was filled with the aroma of the sauce, and there was a battle over who would bring the hot bread to the table (he would cut us a piece after all the games we had played), because we would nibble on it, dipping it in the oil from the salad! Then, dad would take out the clay pot and place it on the table. Prayer always preceded, and we would dive into the food! I wasn't too fond of meat, so I would try to take the smallest piece and load my plate with pasta. Before serving, I would sprinkle grated cheese on the bottom of my plate, so it would mix with the sauce and the pasta...and of course, another sprinkle of cheese on top! One strange thing, though...no matter how many times I make this dish, the aroma always takes me back to those years, to the same memories, and while cooking, I smile and think of those times, but the taste of mom's dish is never the same...no matter how hard I try, it's never the same. Maybe it's missing the ingredients from dad's garden, maybe the clay pot, maybe the wood that gave a different aroma to the food, or maybe it's the childhood memory that magnified events due to excitement and innocence...but it was never the same. The dish we present today is an old last piece that reminds me of grandma's food...

Ingredients:
•    1 chicken, cut into pieces
•    2 large onions, finely chopped
•    3 garlic cloves, sliced
•    5 ripe tomatoes, grated, or 1 can of crushed tomatoes
•    1 glass of red wine
•    1 tbsp tomato paste
•    1 liter chicken broth
•    1 package of macaroni (6N) made from durum wheat
•    Olive oil
•    Salt, pepper, 4-5 allspice berries, 2 bay leaves, 1 tsp smoked paprika, thyme, a pinch of sugar
•    Grated cheese for serving

A wonderful recipe, a traditional Greek dish that is delicious and can be served as a main course or a tasty appetizer with a glass of wine. From Prespes, with its exceptional beans, this dish is made with great love!

But how do we choose the right giant beans? Well, by biting them! When we go to buy them, we bite one bean. If the bean holds its firmness and is hard but with a "body," then it is the right bean! If it crumbles and falls apart, it means it is dehydrated and has been sitting for a long time, and it won''t cook properly.

Now, there are many variations for cooking giant beans. Some saute the vegetables before baking them to enhance the flavors, making the dish heavier. Others directly place the vegetables in the oven. Some use a lot of tomatoes, while others skip the vegetables altogether. However you make them, they will surely be an amazing traditional and delicious dish!

Here we will see the lighter version of baked giant beans.

First, we soak the beans overnight. They need at least 12 hours to absorb water.

Our ingredients are as follows:

• 500g giant beans
• 3 ripe tomatoes, grated
• 2 carrots, thinly sliced
• 2 celery stalks, finely chopped (veins removed)
• 3 cloves of garlic, thinly sliced
• 2 large onions, thinly sliced
• ½ bunch fresh spring onions, finely chopped
• A little parsley
• Salt, pepper, paprika, olive oil

Focaccia is a type of Italian bread or flatbread that could be considered a precursor to pizza. Essentially, it's a flatbread with various toppings. In the old days, when resources were scarce, homemakers would make focaccia with whatever ingredients they had in the fridge. You could find focaccia with vegetables, potatoes, onions, tomatoes, olives – in short, whatever was available. They often added herbs like rosemary, oregano, and thyme to enhance the flavor. Here, we will make a simple focaccia with our beloved mushrooms and peppers. It's delicious, filling, and can be prepared during fasting periods.

Ingredients:
For the dough:
• 440 grams of type 00 flour
• 1 packet of dry yeast
• 2 teaspoons of sugar
• 220 grams of lukewarm water
• 1 ½ teaspoons of salt

For the topping:
• 1/2 red bell pepper, cut into squares
• 1/2 green bell pepper, cut into squares
• 3 Portobello mushrooms, sliced

For serving, as a dessert after a Sunday meal, with coffee, or for kids who love it so much...and for a thousand other reasons!!!!
Here we will see a simple zucchini pie - the basic one - with just 5 ingredients! From there on, if you want, you can enrich it yourself.

Our ingredients:
1 ½ kilogram of pumpkin
1 package of country-style pastry sheets (8 sheets)
350 grams of sugar
1 tsp cinnamon
½ cup vegetable oil

Let's make open-style cheese pies to accompany our evening movie, the kids' snack at school, or at our office, for many reasons we can make them and they become irresistible. Play with the flavors of the cheeses, with the filling ingredients, and create your own little pies.

Ingredients:
• 700g all-purpose flour
• 350g milk
• 1 tbsp sugar
• 1 tbsp salt
• 3 tbsp olive oil
• 1 packet yeast (approx. 1 tbsp)
• 50g melted butter

For the filling:
• 150g grated hard cheese
• 4 tbsp yogurt
• ? tsp paprika
• ? tsp pepper
• Origano

Introducing the flavorful Oven-Baked Dolmadakia with Vegetables! All the tastes of summer come together in this dish, as it is filled with seasonal vegetables. These dolmadakia can be enjoyed as a main course or served as appetizers, perfect to accompany a glass of ouzo.

Ingredients:

60 vine leaves

250g Carolina rice

2 medium-sized onions,finely chopped

1 eggplant, peeled and cut into pieces

2 zucchinis, cut into pieces

2 ripe tomatoes

2-3 button mushrooms

1 green bell pepper

3-4 fresh spring onions, finely chopped

3-4 mint leaves

2 cloves of garlic, finely chopped

1 lemon

½ bunch of parsley

½ bunch of dill Salt and pepper

Olive oil

Easy, quick, and delicious bites, perfect for the office, school, snack time, or on the go. Without butter, low in fats, and above all? Incredibly easy!

The only ingredients you need are:

500g self-rising flour
2 cups grated feta cheese
1 cup milk

Brioche Rolls
The ultimate pleasure of baking often comes from the simplicity and authenticity of recipes. Get ready to negotiate your senses as you enter a world where simplicity and flavor meet the art of baking. By following the recipe below for brioche rolls, you will discover how beautiful and intriguing the creation of food from simple yet quality ingredients can be! So, delightful, airy, and mouthwatering brioche rolls, perfect for burgers and more.

Our Ingredients

For the Tangzhong
• 20g bread flour
• 50g water
• 60g milk

In a small saucepan, mix our ingredients until it thickens.
• 120g milk
• 9g dried yeast
• 35g sugar

Mix the yeast and sugar in lukewarm milk and let it sit for 10 minutes.
• 320g bread flour
• 7g salt
• 1 egg
• 1 egg yolk
• 42g butter

It originates from the Turkish word "corek," meaning sweet yeast bread. In our country, it is an integral part of major Christmas and Easter celebrations.
Its significance is symbolic, linking Easter to the resurrection of Christ, where flour comes to life and becomes bread. The braiding symbolizes the expulsion of evil spirits.
For these unique tsourekia, fluffy, aromatic, and incredibly tasty, anyone who makes them will undoubtedly steal the show! I assure you that if you follow the steps, the result will be immensely satisfying.

Ingredients:
• 400g lukewarm to warm water
• 60g fresh yeast
• 140g melted butter (70g fresh, 70g vegetable) - Be careful not to burn it.
• 360g sugar
• 3 eggs
• 1,100g strong flour (hard type for bread, tsourekia, etc.) plus approximately 100g for kneading
• 4g mahleb
• 3g ground cardamom
• A pinch of salt
• ½ vanilla
• Sliced almonds
• +2 egg whites for brushing

They come from Russia and accompany our evenings in front of the TV with a movie, as a snack, for the office, for treating guests, or... they go everywhere, these unique, easy, quick, and delicious little pies.

Ingredients:
For the Dough:
• 1 egg
• 360g flour
• 120g warm water
• 1 tbsp sugar
• 1 tsp salt
• 1 dash of vodka
• 60g sunflower oil (mixed with water)
For the Filling:
• 400g mixed minced meat
• 2 large finely chopped onions
• 1 clove of crushed garlic
• A bit of dill
• A bit of parsley
• A bit of olive oil
• Salt and pepper

Discover the quintessential Greek taste with these exceptional village oven pitas! With a light and airy texture and an authentic flavor, these pitas become your perfect ally for every moment of the day. Immerse yourself in the charm of traditional flavors that evoke nostalgia for the times when our grandmothers cooked in the wood-fired oven, and we were enveloped in the aromas.
The ingredients we use are simple and familiar, composing a unique combination of flavors. With flour, yeast, warm water, and a pinch of love, we embark on creating this delectable recipe. Infused with the character of Greece, we incorporate feta and myzithra cheese, enhancing the taste profile that highlights tradition.
Transport yourself to an era where simple pleasures reign, with these airy pitas serving as the ultimate blend of flavors and nostalgia. Freshly baked, light, and effortlessly prepared, these oven pitas are an embrace of memories and indulgences, reviving tradition and the authentic taste of Greek cuisine.

Ingredients:
• 1 kg wheat flour
• 1 packet of yeast
• 700 g lukewarm water
• 400 g feta cheese
• 200 g myzithra cheese
• 1 egg
• 3 tbsp olive oil
• ½ tsp pepper
• ½ tsp salt
• ½ tsp sugar

One of the products that my homeland produces abundantly is figs. We've learned with them, grown up with them, and, of course, from generation to generation, wonderful recipes have emerged that are worth recording and making. Fig jam, therefore, comes from ripe figs; it is quite dark in color and thick. We incorporate it into sweets, sauces, and even in cooking as a honey substitute. Here, I have made crispy cookies for all occasions, adding finely chopped dried figs inside. They contain no eggs or butter, so they are light and can be consumed during fasting periods.

Ingredients:
• 250g sugar
• 250g fig molasse
• 110g orange juice
• 250g extra virgin olive oil
• 10 dried figs, finely chopped
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp cloves
• 1 tsp (almost - as much as it takes) soft flour

Aromatic cookies with grape molasses, crispy, and very, very delicious. Perfect for your coffee, breakfast, or even as a sweet indulgence! They go everywhere!

Ingredients:
• 150g sugar
• 250g grape molasses
• 250g olive oil
• 100g orange juice
• 1 shot of cognac
• 1 tsp cinnamon
• 1 tsp ground cloves
• 1 tsp baking soda
• 1 tsp baking powder
• Zest from one unwaxed orange
• 1 cup (-or less, as needed-) soft flour
• 400g sesame seeds

Baked Stuffed Apples Deliciously baked, tender apples that fill your home with wonderful aromas. An easy dessert that pairs well with vanilla ice cream or whipped cream. Perfect for winter, served warm, and can be a wonderful ending to a family gathering or a festive occasion, accompanied by these delightful scents during Christmas or our Sundays.

Ingredients:

7-8 apples

4-5 tablespoons chopped nuts (walnuts, almonds), coarsely chopped

4-5 dried figs

2-3 tablespoons finely chopped sweet orange with its syrup (tang) or citrus marmalade

1 teaspoon cinnamon powder

½ teaspoon ground cloves

½ teaspoon ginger powder

½ cup sweet white wine

½ cup orange juice

3 star anise

70g unsalted butter or margarine

I've returned from the village, and my dad made sure that my basket was full of vegetables, eggs, oil, wine, cheese, etc. I have plenty of leeks, so I'm thinking of making a super tasty recipe with them. Baked leeks, with mushrooms and plenty of cheese.

For this recipe, we will need:

4-5 cleaned, washed, and halved leeks

Half a bunch of dill

2 eggs

1 cup grated feta cheese

150g white wine

150g sliced agaricus mushrooms

Salt and pepper

We saute the leeks together with the mushrooms. We deglaze with the wine and let them cook for a while. Then we set it aside and add the feta cheese and eggs after beating them.

We spread the mixture in our baking dish.

For the topping, I prefer to use a yogurt bechamel because I believe it goes better with the leeks and cheese, and it's lighter.

For the yogurt bechamel:

1 kilogram of yogurt

3 eggs

150g grated kefalotyri cheese

Salt, pepper, nutmeg

We put the yogurt in a bowl, add the eggs, the kefalotyri cheese (keeping some for sprinkling on top to create a crust). We beat everything together and pour it over the filling. We then place it in a preheated oven and bake for about 35-40 minutes at 180 degrees Celsius.

For creamy bechamel sauce lovers, here are the ingredients:

100g butter

80g all-purpose flour

800g milk

80g grated kefalotyri cheese

Salt, pepper, nutmeg

Do you like tsoureki? Are you fasting or aiming for a lighter diet without eggs, milk, butter, etc.? Do you want a tsoureki that's full of flavor, aromas, and, above all, rich in fiber? Well, here's the recipe you've been searching for! You'll enjoy a delicious, fluffy tsoureki without any guilt. Let's go through the recipe step by step.

Ingredients:
1. For activating the yeast:
? 250g lukewarm water
? 20g dry yeast
? 80g tsoureki flour (in a yellow package)
? 1 tbsp sugar
2. Ingredients for our tsoureki:
? 1500g tsoureki flour (in a yellow package)
? 400g sugar
? 500g orange juice
? 250g vegetable oil
? 4g mahleb
? 4g ground cardamom
? A pinch of salt
? Powdered sugar for glazing: 2 tbsp powdered sugar, 4 tbsp water