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:

• 1-pound (455g) baby spinach, roughly chopped
• 6 scallions, finely chopped
• 1 heaping teaspoon dried dill
• 1- pound (455g) whole milk ricotta cheese
• 1-pound (455g) feta cheese, crumbled
• 1 egg
• ¼ cup extra virgin olive oil
• ½ teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 roasted red peppers, roughly chopped

 Serve with my Tzatziki sauce
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:

• Assemble the pastries and chill in the freezer (unbaked) until firm.
• Wrap in plastic wrap and keep frozen up to 1 month.
• When ready to bake, remove plastic and bake until golden.

Makes 24-26:
1 (17 ounce) package puff pastry, thawed
2 cups shredded kefalotyri or parmesan cheese
2 ounces butter, melted
Salt
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.
Enjoy!
 

Makes 25-30 pies:
 
For the dough:

• 3 and ½ -4 cups all-purpose flour
• ¼ cup olive oil
• 1 and ½ cups water
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon salt

 
For the filling:

• 1-pound feta cheese, crumbled
• 1-pound whole milk ricotta cheese
• 1 large egg, beaten
• 2 tablespoons finely chopped fresh mint leaves

 
Oil for frying
 
To make the dough, combine all of the dough ingredients in the bowl of a table top mixer fitted with the hook attachment. Knead for 5 minutes or until the dough is smooth. Add a little more flour if the dough is too sticky. Cover with plastic wrap and set aside to rest at room temperature for an hour.
 
Note:This dough can be kneaded by hand as well. Combine all of the ingredients in a large bowl and knead 5-7 minutes or until a smooth ball of dough is formed adding a little flour if the dough is too sticky.
 
To make the filling, combine all of the ingredients in a bowl and mix well.
 
Cut the dough into 8 portions. Roll each portion to 1/8-inch-thick rectangle on a lightly floured surface. This can also be achieved by using a pasta roller attachment. Using a 4- inch round cookie cutter, cut out rounds of dough and set aside. 
Place a tablespoon of filling onto each round and fold over to seal. Press the edges together with a fork to seal. Place on a baking tray lined with a kitchen towel that has been lightly floured so that the pies don’t stick. 
Pierce 2-3 holes on the top layer of dough so that steam releases while frying to prevent them from bursting open.
Fry the Kalitsounia 2-3 minutes on each side or until golden. 
Set on a plate lined with paper towels to drain the excess oil. Serve immediately. 
 
Uncooked pies can be stored in the freezer up to a month. 

​Makes 2:
For the starter:

• 1/2 cup milk, lukewarm
• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour

The dough:

• 4 cups (720 grams) bread flour
• 1 cup granulated sugar
• 3/4 cup lukewarm milk
• 2 large eggs
• zest of an orange
• 2 teaspoons pure vanilla extract
• 1 tablespoon ground mahlepi
• 1/2 teaspoon salt
• 2 ounces unsalted butter, softened at room temperature

​ The egg wash:2 egg yolks plus 2-4 tablespoons milk
 
The Chocolate Sauce:

• 7 ounces semi-sweet chocolate
• 4 ounces unsalted butter
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ cup cocoa powder
• 1/8 teaspoon salt

 
The Hazelnut Chocolate Filling:13 ounces (370 grams) chocolate hazelnut spread
 
 Optional fillings:dried cranberries, raisins, chopped nuts, candied fruit, ground cardamom, toasted hazelnuts, chocolate chips
 
Note: This dough can be prepared in a table top mixer or kneaded by hand in a large bowl or on the countertop. Using a mixer will require less kneading time. About 10 minutes. If making the dough by hand, knead it at least 15 minutes so that the gluten forms well to achieve the desired consistency and texture.
​
To make the dough: Combine the starter ingredients together in the bowl of a tabletop mixer. Whisk and set aside for 10 minutes to activate the yeast. It is ready when a puffy cloud forms above the mixture.

​In another bowl, combine the flour, sugar, orange zest, salt, and mahlepi together. Mix well to combine.
Whisk the eggs, vanilla extract, and milk together in a small bowl and set aside.

​Once the yeast is activated, add all of the remaining ingredients to the mixer's bowl. Turn the mixer on low and knead for 8 minutes.
Add the softened butter and increase the speed to medium (4 on the Kitchen aid) and knead for 2 minutes.

​Place some oil in the bottom of a large bowl and transfer the dough to the bowl. Toss around to coat and form a ball. Cover with plastic wrap and set aside in a warm place until doubled in volume. About 1 and 1/2 to 2 hours.

​Quick Rise Tip: My favorite place to keep the dough so that it rises quickly is in the dryer. Here is what I do: 
​1) I put 3-4 clean bath towels in the dryer and turn it on (high heat setting) for about 5-6 minutes. 
​2) I place the bowl with the dough into the dryer (on top of the warm towels) and close the door.
3) Make sure the dryer is OFF!!
​4) Remove from the dryer when it has doubled in volume. 
​This trick usually cuts 30 minutes from the rise time.
 
Make the Chocolate Filling:Place the butter and sugar in a small sauce pan and cook over medium heat stirring constantly until they melt. Place the chocolate, cinnamon, salt, and cocoa powder in a mixing bowl and pour the melted butter/sugar liquid over them. Whisk together until chocolate melts and everything is combined.

Make the Vasilopita: Punch down the dough to remove the air. Cut into 2 equal portions.

​Roll each portion into a large rectangle approximately 13 by 18 inches. Spread the chocolate sauce or the hazelnut spread over the surface of the dough.  Roll it up starting from the wide side and form into a long log.
Cut the log down the center to create 2 ropes. Twist the two ropes together and pinch the edges to connect. Join both edges to create a wreath. Place each wreath on a baking sheet lined with parchment paper.
Loosely cover with plastic wrap and set aside in a warm area until it rises for 45 minutes.

 

Preheat the oven to 350 °F, 180 °C.

​Brush the tops of vasilopita with the egg wash. 

Bake in the center rack of the oven for 30 minutes.
​Remove from the oven and cool at least 30 minutes before serving.

​Once baked and cooled, the bread can be frozen up to a month. Just make sure to wrap it well with plastic wrap.










 

​ 
Makes 25-30 pies:
 
For the dough:

• 3 and ½ -4 cups all-purpose flour
• ¼ cup olive oil
• 1 and ½ cups water
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon salt

 
For the filling:

• 2 pounds baby spinach leaves, roughly chopped
• 5 scallions, finely chopped
• ¼ cup olive oil
• 1 cup finely chopped fresh parsley
• 2 tablespoons dried dill
• 2 tablespoons finely chopped fresh mint
• Salt and black pepper to taste
• Optional: feta cheese, crumbled

 
Oil for frying
 
To make the dough, combine all of the dough ingredients in the bowl of a table top mixer fitted with the hook attachment. Knead for 5 minutes or until the dough is smooth. Add a little more flour if the dough is too sticky. Cover with plastic wrap and set aside to rest at room temperature for an hour.
 
Note:This dough can be kneaded by hand as well. Combine all of the ingredients in a large bowl and knead 5-7 minutes or until a smooth ball of dough is formed adding a little flour if the dough is too sticky.
 
To make the spinach filling,combine the chopped scallions and olive oil in a large skillet. Cook over medium heat about 5 minutes until soft. Add the chopped spinach, parsley, dill, and mint. Season with salt and pepper and cook over medium high heat until the spinach wilts. Taste and adjust seasoning if desired. Set aside to cool completely and crumble some feta and mix it in if desired.
 
Cut the dough into 8 portions. Roll each portion to 1/8-inch-thick rectangle on a lightly floured surface. This can also be achieved by using a pasta roller attachment. Using a 4- inch round cookie cutter, cut out rounds of dough and set aside. 
Place a tablespoon of filling onto each round and fold over to seal. Press the edges together with a fork to seal. Place on a baking tray lined with a kitchen towel that has been lightly floured so that the pies don’t stick. 
Pierce 2-3 holes on the top layer of dough so that steam releases while frying to prevent them from bursting open.
Fry the Kalitsounia 2-3 minutes on each side or until golden. 
Set on a plate lined with paper towels to drain the excess oil. Serve immediately. 
 
Uncooked pies can be stored in the freezer up to a month. 

Makes 1 (9 by 13 inch) baking pan for about 12 guests:
 
For the crust:

• ½ pound phyllo pastry, thawed and at room temperature
• ¾ pound unsalted butter, melted

 
For the filling:

• ¾ cup ground walnuts
• ¾ cup ground toasted almonds

• ¾ cup plain breadcrumbs (unseasoned)
• 1 and ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 6 eggs at room temperature, (whites and yolks separated)
• ¾ cup granulated sugar

 
For the syrup:

• 3 cups granulated sugar
• 2 and ½ cups water
• 1 teaspoon pure vanilla extract
• Juice of half lemon

 
Preheat the oven 350 °F, 180 °C.
 
To make the syrup:In a small saucepan, combine all of the syrup ingredients except for the vanilla extract and bring to a boil stirring until the sugar is melted. Set aside to cool completely. The syrup must be cold.
 
To make the filling: Combine the walnuts, almonds, breadcrumbs, baking powder, cinnamon, cloves and salt and mix well to combine. 
Place the egg whites in the bowl of a table top mixer fitted with the whisk attachment. Whisk on high speed until the egg whites are thick, glossy and stiff peaks form. (Like meringue)
Transfer this mixture into a clean bowl. 
Place the egg yolks and sugar in the bowl that the whites were in and beat on high speed for a few minutes until thick and creamy. Add vanilla extract and whisk until combined. Whisk in the nut mixture.
Add 1/3 of the meringue mixture to the egg/nut batter and fold it in to lighten it up.
Gently fold in the remaining meringue taking care not to deflate it too much. Set aside.
 
To assemble the dessert:Grease the baking pan and layer and drizzle butter between 5 phyllo sheets. The excess phyllo can go up the pan and the remaining can just hang outside the baking pan.
Pour the nut meringue into the pan. Place the phyllo sheets that are hanging outside of the pan over the nut mixture.
Cover with 5 more layers of phyllo, drizzling butter between each sheet. Tuck the extra phyllo inside the edges of the pan.
Pour the remaining butter all over the top of the phyllo.
Scour the phyllo to create slices.
Bake in the center of the preheated oven for 45-50 minutes or until golden.
 
As soon as the dessert comes out of the oven, pour the cooled syrup over it. Cut through the slices all the way to the bottom so that the syrup drenches the pastry.
Allow the pastry to absorb all of the syrup at room temperature for at least one hour.
 
Serve with some homemade whipped cream,ice creamor chocolate shavings. Enjoy!

Makes 12-15 spiral pastries:
1-pound (13” by 18”) phyllo pastry sheets, thawed and at room temperature
6 ounces salted butter, melted
Optional: sesame seeds for garnish
For the Filling:
3 leeks, cleaned and sliced into half moons
2 scallions, sliced
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
4 roasted red peppers from the jar, diced
½ pound feta cheese, 
2 eggs, beaten
2 tablespoons finely chopped fresh mint leaves
 
Preheat the oven to 400 °F, 200°C.
 
Combine the leeks, olive oil, and some salt in a pot and cook over medium-high heat for 8-10 minutes. Stir often to prevent burning.
Add scallions and cook over high heat about 3-5 minutes.
Allow to cool and crumble feta cheese into the mixture. Fold in the diced red peppers and mint. Mix to combine then season with salt and pepper.
Fold in the beaten egg.
Remove the phyllo pastry from packaging and place it on your work surface. Work with it quickly so it does not dry out and begin to crumble. You can keep it from drying out by placing a dry kitchen on top of the phyllo then a slightly damp kitchen towel over it.
Take one phyllo sheet and drizzle with some melted butter. Spread 1-2 tablespoons of the leek mixture along the widest side of the sheet. 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:

• Assemble the pastries and chill in the freezer (unbaked) until firm.
• Wrap in plastic wrap and keep frozen up to 3 weeks.
• When ready to bake, remove plastic and bake until golden.

 
 

Serves 6:
1 (8-9 oz.) puff pastry sheet, thawed 
Egg wash: 1 egg yolk plus 2 tablespoons water
Optional: sesame seeds for garnish
For the Cheese Filling:
4 oz feta cheese, crumbled
4 oz ricotta cheese
¼ cup whole milk plain yogurt
Pinch of salt
Freshly ground black pepper to taste
½ tablespoons fresh chopped mint
1 egg
 
 
Preheat the oven to 400 °F, 200°C.
 
Lightly dust your work surface with some all-purpose flour. Roll out the puff pastry to a 12” by 15” rectangle. Place the puff pastry sheet on a baking tray lined with parchment paper.
Make an even number of diagonal cuts down each side (approx. 1 inch apart) of the rectangle. Chill in the refrigerator while the filling is prepared.
 
In a small bowl, whisk the egg with the ricotta cheese until combined. Add the crumbled feta and the yogurt. Mix well and season with a dash of salt and freshly ground black pepper.
 
Spread the cheese mixture down the center of the prepared puff pastry.
 
Fold the diagonal strips of dough in a criss-cross pattern over the filling, forming a braid.
Press the ends together to seal the top and bottom.
 
Brush with the egg wash and sprinkle with sesame seeds if desired.
 
Chill in the freezer for 15 minutes or in the refrigerator for 25 minutes.
 
Bake in the center rack of the oven until puffed and golden brown. About 30-35 minutes.
Allow to cool completely before serving.
 
Make ahead tips:

• The puff pastry braid can be assembled, chilled in the freezer until firm, then wrapped with parchment paper and foil and kept frozen until ready to bake.
• It stays fresh in the freezer (unbaked) up to 3 weeks.
• When ready to bake, brush with egg wash, sprinkle with sugar and bake until puffed and golden. This can take 45-50 minutes.

 


 
 

 
Serves 1-2:
Approx. ½ cup (or more) Tomato & pepper sauce
2 eggs
¼ cup or less crumbled feta cheese
Salt and freshly ground pepper
Toasted pita bread
 
Heat the sauce in a small pan.
Whisk the eggs with the salt, pepper, and feta cheese.
Add the egg mixture and cook over low heat while stirring to create scrambled eggs.
Cook until the eggs are cooked through but still moist.
Toast pita bread and top with the scrambled eggs.
This can be served as a sandwich or with bread on the side.
The scrambled egg mixture can also be served over toasted bread slices as crostini.
Enjoy!