Makes about 28 cookies:
4 egg whites
2 cups granulated sugar
¼ teaspoon salt
1 teaspoon pure almond extract
1 teaspoon orange blossom water
4 cups almond meal (blanched almond flour)
Optional garnish: 7 ounces semis-sweet or dark chocolate, melted
1 cup blanched sliced almonds
Preheat oven to 325 °F, 165 °C.
In a large mixing bowl whisk the egg whites on high speed until thick and stiff.
In a large mixing bowl combine the almond flour, salt, sugar, almond extract, and orange blossom water. Mix together until combined.
Fold the whipped egg whites into the almond flour mixture until a dough is formed.
Note:For a more dense, firm cookie, keep the dough very dense by adding up to 455 grams of almond flour to it. Dense cookie dough will not spread during baking. For a flatter cookie, allow the dough to be slightly looser.
Using a small ice cream scoop or 2 spoons, scoop walnut-sized pieces of dough onto baking trays lined with parchment paper.
Sprinkle some sliced almonds over the top of each cookie.
Bake on the center rack of the oven for 15 minutes. The cookies will be pale and slightly golden around the edges.
If baking 2 trays together, make sure to rotate the baking sheets from top to bottom halfway through baking.
Allow the cookies to cool completely.
If decorating with chocolate, spread some melted chocolate on the bottom of each cookie place the cookies chocolate-side up on the baking tray until they set. You may also place them in the freezer or refrigerator for 15-20 minutes or until the chocolate hardens.
2 ½ -3 pounds white fish (red snapper, cod, monkfish…) scaled, and intestines removed
7-8 cups water
2 potatoes cubed
1 small onion, chopped
2 carrots, chopped
2 celery stalks, chopped
10-15 black peppercorns
1/4 cup olive oil
Salt, to taste
½ cup rice
For the Egg-Lemon Sauce:
In a large pot, place the water, vegetables, fish, olive oil, peppercorns, and 1 teaspoon salt and bring to a boil. Reduce to a simmer and cover with the lid. Simmer for 20 minutes.
Using a slotted spoon, carefully transfer the cooked vegetables and fish onto a platter.
Strain the broth through a strainer to catch any fishbones. Rinse the pot.
Transfer the strained broth back into the pot and add the rice with half a teaspoon of salt. Bring to a boil. Cover the pot and reduce to a simmer and cook for 15 minutes or until the rice is fully cooked.
Carefully remove the bones and skin from the fish and discard them. Cut the fish into chunks and set aside in a bowl. Check the vegetables and remove any fish bones or skin from them.
To make the egg-lemon sauce, combine all of the ingredients in a small mixing bowl and whisk together until smooth. Add 1-2 cups of the hot soup broth to the lemon sauce and whisk well.
Add the fish chunks and as many of the cooked vegetables that you want back into the pot along with the egg-lemon sauce. Cook through over medium heat 3-4 minutes. The soup will continue to thicken as it sits.
Taste and adjust seasoning to suit your taste. Add more lemon juice if desired. Serve immediately with some toasted bread. Enjoy!
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Makes 12 rolls:
6 sheets phyllo pastry (#4), thawed and at room temperature
8 ounces feta cheese
5 tablespoons salted butter, melted
Optional fillings: jam, nuts, and/or dried fruit
Preheat the oven to 400 °F, 200 °C.
Notes on working with phyllo pastry:
Slice the feta cheese into ½ inch thick sticks.
Place the phyllo sheets onto a clean work surface and cut them in half lengthwise. Stack them on top of each other.
Drizzle some butter over the phyllo and place a feta stick on the bottom portion of the phyllo. Fold the sides over the feta and roll upwards.
Place on a baking tray lined with parchment paper.
Continue filling the phyllo strips with feta and any of your favorite fillings.
Some good flavor combinations are:
Brush with the remaining melted butter and bake on the center rack of the oven for 15 minutes.
Set aside and allow to cool slightly. About 10 minutes.
Serve with Greek honey.
For the chicken:
For the Filling:
The Lemony Sauce:
For the phyllo topping
Preheat the oven to 425 °F, 220 °C.
Place the chicken thighs on a baking tray and drizzle with olive oil. Season with salt, pepper, garlic, cumin, and sumac on both sides.
Roast uncovered for 35 minutes.
Remove from oven and set aside to cool.
Place the onion and olive oil in a pot and cook over medium heat until soft. 5-10 minutes. Add the garlic and warm through a few seconds.
Add the potatoes and season with salt and pepper. Cook over medium-high heat 10 minutes, stirring often to prevent them from burning.
Remove the skin from the roast chicken and chop into small pieces.
Add the chopped bell peppers, peas, roast chicken cubes, stock, black pepper, and sumac. Bring to a boil then reduce to a simmer and cook for 10-15 minutes or until the potatoes are fork tender.
Taste and add salt if necessary.
Combine the egg yolks, cornstarch, lemon juice, and dill in a bowl and whisk until smooth.
Add some of the hot soup liquid to the egg sauce and whisk to temper.
Add the lemon sauce to the pot and simmer for 2-3 minutes or until it is thickened.
Pour the soup filling into a 9 by 13-inch baking dish or into individual ramekins/oven- safe soup bowls.
Top with a layer of phyllo, drizzle with butter and sprinkle with cheese. Keep layering the phyllo like this (with butter and cheese) until it is finished.
Pour the remaining butter over the phyllo and brush over top.
Bake in the center rack of the oven at 400 °F, 200°C for 40 minutes or until the phyllo is golden.
Remove from the oven and allow the chicken pot pie to rest for 35-40 minutes then serve.
The Wet Ingredients:
Preheat the oven to 375 °F, 190 °C.
Combine all of the dry ingredients in a large bowl and whisk well together.
In the bowl of a tabletop mixer combine all of the wet ingredients together and beat on low speed until incorporated.
Add the dry ingredients and beat until combined.
Transfer the biscotti dough onto a surface dusted with flour and cut into 2 equal portions.
Form each portion into a 12-inch-long and half-inch thick log and place both logs onto baking trays lined with parchment paper.
Bake in the center rack of the oven for 30 minutes or until firm to the touch.
Remove from oven and cool for 10 minutes.
Cut approximately 1-inch thick slices using a serrated knife. Place the biscotti slices back onto the baking tray lined with parchment paper.
Reduce the heat to 300 °F, 150°Cand bake the biscotti an additional 15-20 minutes or until dry and golden.
Set aside to cool completely, then store in an airtight container.
Makes 10-11 pastries:
1-pound (455g) country style phyllo (#10), thawed and at room temperature
½ pound (230g) salted butter, melted
For the filling:
Preheat the oven to 400 °F, 200°C.
Note: The spinach filling can be made by mixing it in a table top mixer or by hand in a large mixing bowl. The directions below are using a tabletop mixer. If you prefer to make the filling in a large bowl, then just place all of the filling ingredients, except the red peppers, in a bowl and mix with your hands until combined. Fold in the red peppers in the end.
In the bowl of a tabletop mixer fitted with the paddle attachment, add 1/3 of the chopped spinach, half of the crumbled feta cheese, ricotta cheese, the scallions, dill, salt, pepper, and olive oil. Beat on low speed until the mixture breaks down and comes together. Add the remaining spinach in two batches and beat until creamy.
Fold in the chopped roasted red peppers and set the filling aside.
Remove the phyllo pastry from its packaging and place onto a work surface.
Drizzle some melted butter over the top half of the sheet of phyllo.
Place a half cup of spinach filling over the bottom third of the phyllo sheet. Spread evenly with a spoon and add another tablespoon of filling if needed.
Fold it upward to form a log. Roll from the edges inward to form a spiral shape.
Place on a baking tray lined with parchment paper.
Brush the spirals with the remaining melted butter and sprinkle the tops with sesame seeds if desired.
Bake in the center rack of the oven until golden. About 35-40 minutes.
Allow to cool 15 minutes before serving. Enjoy!
Make Ahead Instructions:
4 chicken breasts, boneless and skinless
Salt and black pepper to taste
½ teaspoon cumin powder
1 teaspoon dried oregano
¼ teaspoon paprika
2 tablespoons all-purpose flour
¼ cup olive oil
Slice each chicken breast into 2 thin cutlets.
Season each side with salt, pepper, cumin, paprika, oregano, and flour.
Heat a large skillet over medium-high heat and add ¼ cup olive oil. Cook the chicken in a few batches 4-5 minutes per side. Set chicken in a baking dish while the sauce is prepared.
Add the olive oil or butter to the pan along with the garlic and flour. Whisk to combine and heat through.
Add the chicken stock and milk and cook over medium heat until thickened slightly.
Season with some salt and pepper and add the chopped spinach.
Cook until the spinach wilts. About 4 minutes.
Taste and adjust seasoning if desired.
Place the chicken back in the skillet and cook over medium heat about 5 minutes or until sauce is thickened and chicken is fully cooked. If the sauce thickens too fast add more chicken stock.
Crumble feta cheese over top and serve with some toasted bread and a salad.
3-4 tablespoons olive oil
1 onion, finely chopped
2 carrots, diced
2 celery ribs, chopped
4-6 garlic cloves, grated
2 small potatoes, diced
2 (15 ounces) can white beans, cannellini or great northern beans
6 cups chicken or vegetable broth
2 roasted red peppers, diced
12 ounces artichoke hearts, jarred (optional)
Salt and pepper to taste
Pinch crushed red pepper flakes
1 teaspoon dried oregano
For the Avgolemono Sauce:
Optional garnish: pesto sauce
In a large pot or Dutch oven over medium heat, cook olive oil along with onion, celery, and carrot until soft. About 5 minutes. Add garlic and heat through a few seconds.
Add potatoes, artichoke hearts, beans, rosemary sprig, and season with salt, pepper, and red pepper flakes. Pour vegetable broth over top and bring to a boil. Reduce to a simmer and cook until the vegetables are tender. About 15 minutes.
Remove rosemary sprig and discard. Add chopped roasted red peppers and taste. Add salt if needed.
Combine all of the avgolemono ingredients in a bowl and whisk until smooth. Add about 1 cup of the hot soup into the egg-lemon mixture to temper it and whisk well to combine. Add the sauce to the soup and cook over medium heat 2-3 minutes or until thickened. If the soup thickens too much add some more broth. About 1-2 cups.
Serve with some Kefalotiri/Parmesan Puff Pastry twists and pesto sauce.
1 (17 ounce) package puff pastry, thawed
2 cups shredded kefalotyri or parmesan cheese
2 ounces butter, melted
2 teaspoons dried oregano
Preheat oven to 400 °F, 200 °C.
Sprinkle some shredded cheese on a lightly floured work surface.
Unfold the pastry sheets over the cheese.
Roll each sheet out one inch bigger on all sides.
Brush with melted butter and sprinkle lightly with salt.
Sprinkle the shredded cheese and oregano over the butter.
Cut each pastry sheet into 12-13 strips.
Place each strip onto a baking tray lined with parchment paper and twist them to create the cheese twists.
Brush with remaining butter and sprinkle with any cheese that is leftover or on the counter.
Bake in the center rack of the oven until puffed and golden. About 20 minutes.
Cool completely and serve alongside soup, salad, or dips.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!