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!

Serves 2:
Approximately 1 cup of Greek Style Tomato & Red Pepper Sauce
About 1/4 cup crumbled feta cheese
Salt and freshly ground pepper, to taste
sprig of basil for garnish
​toasted pita bread or toasted Italian bread

Warm the sauce in a small pan over medium high heat.
Make 2 indentations in the sauce for the eggs.
Place the eggs in the sauce and season with salt and pepper.
Reduce the heat to low and cover the pan with a lid.
Cook about 5 minutes or until the egg whites have set and are fully cooked and the yolk is still runny or to you preference.
garnish with a sprig of basil or with your favorite herb.

Serve with some toasted bread.  Enjoy! 

​Makes 17:
For the streusel topping:
2/3 cup (145g) of sugar
1/2 (70 g) cup all-purpose flour
1/2 teaspoon cinnamon
4 ounces (113g) cold unsalted butter cut into cubes
a pinch of salt
For the batter:
1 and 2/3 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 (170g)ounces unsalted butter, soft and at room temperature
3/4 cups (150g) sugar
2 large eggs
1/4 cup (60ml) whole milk
1 and 1/2 teaspoons pure vanilla extract
zest of a lemon
3 cups (1lb) blueberries (dusted with flour)
 
Preheat the oven to 350 °F, 177 °C.  Place 17 cupcake (paper) liners inside 2 cupcake/muffin pans.

First, prepare the batter: In a large bowl, beat the butter and sugar together until fluffy and combined. Add the eggs, milk, lemon zest and vanilla extract. Beat until completely combined.
Sift the flour, baking powder and salt in a bowl.
Slowly add the sifted dry ingredients into the wet ingredients in 3 batches. Mix until just combined. Do not over mix otherwise your cake will not be light.
Dust about a teaspoon of flour over the blueberries and mix them gently with your fingers so that they get lightly coated with flour. This will help them stay suspended in the cake and will prevent them from sinking to the bottom.
Fold the blueberries into your cake batter with a rubber spatula.

Now, make the streusel topping: In a bowl, whisk together the flour, sugar, salt and cinnamon. Sprinkle the cold butter on top. Using a fork or pastry cutter, cut the butter until the mixture becomes crumbly.
 
Scoop ¼ cup of batter into each cupcake paper. Sprinkle a heaping tablespoon of streusel topping over the batter. Distribute the leftover (if there is any) streusel evenly on top of all of the muffins.

Bake one tray at a time (on the center rack of oven) for 20 minutes or until a toothpick inserted in the center of the cake comes out clean and the top is golden.


Allow the muffins to cool for about 1o minutes. Serve with a hot cup of tea or coffee.
 

Serves 3-4:
6 slices tsoureki bread, 1 inch thick 
3 large eggs
3 tablespoons sugar
1 cup whole milk
1/4 cup heavy whipping cream
​ground cinnamon, to taste
1 teaspoon pure vanilla extract
2-3 tablespoons butter
​Toppings: Greek honey, maple syrup, or confectioner's sugar and some fresh fruit

​Combine the eggs and sugar in a 10 inch round deep dish pie plate. Whisk well to break up the eggs and combine.
​Add milk, cream, vanilla extract, and cinnamon. Whisk well.
​Dip 3 slices of tsoureki into the custard. Pierce the slices with a fork so that the custard really soaks in.
Place a cast iron skillet over medium-low heat.
​Melt a tablespoon of butter in the skillet and place the soaked tsoureki slices in the pan. 
Cook about 2 minutes on each side until golden.
​Repeat the same steps with the remaining 3 pieces of tsoureki.
​Serve with fresh fruit and topped with maple syrup or Greek honey.
​Enjoy!

Serves 6-8
2 sheets puff pastry
​10 ounces baby spinach, chopped
3/4 cup full fat ricotta cheese
8 ounces feta cheese, crumbled
1 egg
1/2 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1-2 scallions, finely sliced

1/4 cup unseasoned bread crumbs
1 teaspoon sesame seeds
​egg wash: 1 egg yolk mixed with 2 tablespoons water

​Preheat the oven to 400 degrees Fahrenheit, 204 degrees Celsius.

​Begin by preparing the spinach filling. In a large bowl, combine the spinach, feta, ricotta cheese, dill, salt, pepper, and scallions. Mix well until the spinach is completely coated with the cheeses and all of the ingredients are well incorporated. 
Taste and check for seasoning. Add more salt and pepper if needed.
Mix in the egg and set the spinach mixture aside.
​Roll out each puff pastry sheet large enough so that an 11 inch circle can be cut out of the center. I like to use either a large bowl or a dinner plate.
​Save the scraps for another recipe. They stay fresh in the freezer for 2 weeks if wrapped tightly with plastic.
​Place one circle on a baking pan lined with parchment paper.
​Sprinkle the bread crumbs all over the puff pastry. These will absorb any excess liquid that is released during baking.
​Place 2 scoops of the spinach filling in the center of the circle.
​Create a ring with the remaining spinach filling leaving about 1/2 inch border all around the puff pastry.
​Do not allow the ring to connect with the filling in the center.
​Place the other puff pastry circle on top and seal the edges by pressing down with the tines of a fork.
​Place a small bowl (around 5- 6 inches in diameter) over the center filling and press down to create an indentation. Leave the bowl there.
​Cut 4 slits all around the pastry. If looking at it as a clock, one slit would be at the 12:00 position, 3:00, 6:00, and 9:00.
Cut 4-5 more slits in each quadrant.
​Remove the bowl. Pierce the center with the tines of a fork a few times so that the steam releases during baking.
​Twist each outer section (the slices) so that the filling side faces up. Take care to not separate the slices from the center.
Brush the pastry with egg wash.
​Sprinkle sesame seeds over center and bake 30-40 minutes or until the pastry is puffy and golden all around.
​Serve with tzaztiki sauce.
​Enjoy!

Serves 12:
​For the roasted chicken:
1 whole roasted chicken
1/4 cup olive oil
salt and freshly ground black pepper
1/4 cup dried oregano
1 teaspoon cumin powder
pinch of crushed red pepper flakes (optional)

For the filling:
1/4 cup olive oil
​1 large onion, diced
2 garlic cloves, whole
​2 bell peppers, diced
1 teaspoon fresh thyme or rosemary
​other optional vegetables: chopped carrots, sliced mushrooms
​salt and freshly ground pepper
pinch of crushed red pepper flakes
​1 cup crumbled feta cheese
1 cup shredded parmesan cheese
1 cup grated gouda or mozzarella cheese

For the béchamel sauce:
2 cups whole milk
1/4 cup olive oil
1/4 cup all purpose flour
salt and freshly ground pepper
1/4 teaspoon ground nutmeg
​2 eggs

For the crust:
1 pound phyllo dough, thawed and at room temperature
1/2 pound unsalted butter, melted
a few tablespoons of sesame seeds

​Note: I made this pie many times in various baking pans: 
​A 10 inch round deep dish pie pan produces a thicker pie.
A half sheet baking tray (12 by 17 inches) makes a thinner pie like the kind sold in Greece.
​A 13 by 9 inch baking pan (the kind I used in this video) creates my favorite serving portion. Not too thick and not too thin.

​Use whichever pan you have or prefer. You may even bake this in 2 smaller pans. 

​Preheat the oven to 400 degrees Fahrenheit, 200 degrees Celsius.

​Wash the chicken with cold water and pat it dry. Make sure to remove anything that may be inside the cavity. 
​Pour the olive oil over the chicken and season both sides with the herbs and spices.
Cover the chicken with aluminum foil and bake for 40 minutes.
​Remove the foil and bake uncovered 40 additional minutes or until the chicken is fully cooked.
Allow to cool completely.

​In the meantime make the filling by cooking the garlic cloves with the diced onions and oil in a pan for about 15 minutes or until soft.
​Add the diced bell peppers, season with some salt and pepper and cook 5-6 minutes or until they soften and release their juices.
​When the chicken is cool enough to handle, remove the meat and set the bones aside to make broth another day.
Shred the meat or chop it. About 4 cups are needed for this recipe.
​Add the meat and the sautéed pepper mixture to a large bowl and mix well to combine.

​Make the béchamel sauce by combining the olive oil and flour to a saucepan. Cook over medium heat while whisking until it becomes slightly toasted.
​Add the milk, salt. pepper, and nutmeg. Whisk well to combine. Take care to not add too much salt. There will be lots of cheese in the filling which is already salty.
Bring the mixture to a boil and continue whisking until it thickens enough to coat the back of a spoon.
​Remove from heat and add  about a cup of this mixture to the eggs. Whisk to incorporate and to temper them.
​Add the egg mixture to the saucepan and whisk well to combine.
Pour the béchamel sauce into the mixing bowl with the filling. Add the cheeses and mix well.
​Add some fresh thyme and taste to see if any more salt and pepper is needed.
​I always add a pinch of crushed red pepper flakes. It's up to you to do the same or to just leave it out.
Set the filling aside.

​Note: Phyllo dough comes in various thicknesses. The thinner the phyllo, the more sheets will be in a pack. The thicker phyllo will have fewer sheets since it is sold by weight. I usually buy the #4 thickness. Any phyllo will do. 

​Preheat the oven to 350 degrees Fahrenheit, 170 degrees Celsius.

Remove the phyllo from its packaging. Separate it into 2 equal stacks. One will be for the bottom and the other for the top of the pie. I like to use a little more for the bottom and less for the top. It's a matter of personal preference. The pie will still be delicious either way.
Brush the baking pan with melted butter.
Take 2-4 sheets of phyllo and place them at the 12:00 position of the pan (as if you were looking at a clock)placing half in the pan and the other half should hang out of the pan. 
​Drizzle some melted butter on top of the phyllo.
Take 2-4 more phyllo sheets and place them at the 3:00 position of the baking pan, half in half hanging out.
​Drizzle them with some more melted butter.
​Take 2-4 more phyllo sheets and place them down in the bottom of the pan. Drizzle with melted butter.
​Take 2-4 phyllo sheets and place them at the 9:00 position of the baking pan. Drizzle with butter.
​Pour all of the filling onto the pan and cover it with the phyllo that is hanging outside of the pan.
Drizzle with melted butter.
​Keep taking 2-4 stacks of phyllo and place them in the pan, tucking the edges in really well. Drizzle with melted butter until all of the phyllo runs out.
​Scour the pie into 12 equal pieces and pour the remaining butter all over the pie. Sprinkle thetop with some sesame seeds.
​Bake 45 -60 minutes or until the pie is golden brown on top and the filling is bubbling.
​Sometimes, it can take 1 hour and 15 minutes to be ready.
Allow the pie at least 20-30 minutes to rest at room temperature so that the filling sets and it will be easy to slice and serve.

Enjoy!

Serves 6:
​1 sheet puff pastry, thawed
​1/2 cup Pesto Sauce
1 pint cherry or grape tomatoes, halved
1/2 pound halloumi cheese
2 tablespoon olive oil
​salt and pepper, to taste
1 teaspoon dried oregano
​1/4 cup pine nuts (optional)

​Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius. 

​Place the thawed out puff pastry on a work surface dusted with some flour. Roll it out in either a square or a rectangle. About an inch bigger than it is. If rolling it out into a rectangle, it should fit snug inside a half sheet baking pan (16.5 x 11.38 x 1 inches) 
​Place the puff pastry in a half sheet baking tray lined with parchment paper.

​Using a knife, scour it all along the border (about an inch) to create a crust. Poke holes using a fork all throughout the inside of the border that has been created. This will keep the inside from rising while the border forms into a puffy, flaky crust. Creating a beautiful tart.

​Place the sliced tomatoes in a bowl, drizzle with olive oil and season with salt, pepper, and oregano. Toss to coat.

​Slice the halloumi cheese into squares double the size of the tomatoes.

Spread the pesto sauce along the inside of the tart.

​Create a row of tomatoes. Layer the halloumi next and continue until the inside of the tart is filled with halloumi and tomato slices. 

​Note: If you notice that the Haloumi cheese is running out, cut some of the larger pieces in half. 

​Sprinkle the pine nuts over the halloumi and tomatoes.

Brush the border of the pastry with the juices from the tomato marinade.

Bake for 20-25 minutes.

​Serve warm.

​Enjoy!         

Makes 12:
​1 recipe Basic Meat Sauce, very thick
1 and 1/2 pounds phyllo, thawed and at room temperature
​1/2 pound unsalted butter, melted
mozzarella cheese cut into chunks

Preheat the oven to 350 degrees Fahrenheit, 177 degrees Celsius.

Cut the phyllo in half while it is still in the package. 
​Keep a lightly damp towel with a dry kitchen towel handy to keep the phyllo covered so that it does not dry out and crumble. Cover the phyllo first with the dry towel and then with the damp towel.

Layer four strips of phyllo drizzling each layer with some melted butter.
​Place a heaping tablespoon of the meat sauce on the bottom and top with a few chunks of mozzarella. Fold flag style and place on a baking sheet lined with parchment paper.

​Continue to do this until all of the meat sauce and phyllo is finished. This batch makes about 12 large turnovers. You can also make these small appetizer sized like my Tiropita/Cheese Pie recipe.

Brush the top of each turnover with the melted butter.
​Bake for 25-30 minutes or until golden and crisp.

​These freeze beautifully and are great to have ready to bake. To freeze, do not bake them. Place them onto a baking sheet and wrap with plastic wrap. 

​When ready to bake, preheat oven to 350 degrees Fahrenheit, 177 degrees Celsius. Place as many turnovers as you want to serve onto a baking tray lined with parchment paper. Cover with foil. bake covered for 30 minutes. Remove foil and bake uncovered for an additional 15 minutes or until golden and crisp.

​Serve these with a  nice soup or salad or as is with a side of Tzatziki Sauce.

​Enjoy!

Serves 8:
1 sheet puff pastry (7-8 ounces) thawed
1 cup ricotta cheese
1 cup crumbled feta cheese
2 tablespoons chopped fresh mint
salt and pepper, to taste
2 tablespoons olive oil
5-6 zucchinis, very thinly sliced
about 1/4 cup olive oil for pan frying zucchini slices
​Special Equipment: 9-10 inch round tart pan

​Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.

​Roll out puff pastry on a lightly floured surface so that it is larger than the tart pan. Place the dough into the pan cutting off excess. Press the excess puff pastry dough all around the inside of the pan to form the sides of crust. Place in the freezer to chill while preparing the zucchini slices and the filling.

Carefully slice the zucchini with a mandolin set to the 1/32 inch setting. The slices should be very thin.
Heat a cast iron pan over medium heat and drizzle in some olive oil. Just enough to lightly coat the pan. So that the zucchini slices do not stick.
​Pan fry the zucchini slices about 30 seconds per side or until they are slightly soft. Season with some salt and set aside. Continue to do the same thing to all of the zucchini slices. Do not fully cook them.
​The purpose of this step is to soften them enough so that they roll up easily without breaking.
Roll each zucchini slice on itself to create a rose. Set in a pan.

​To make the filling, combine the feta and ricotta cheese with olive oil, pepper, and chopped mint.  Mix well to combine. Taste and add some salt. If the feta cheese is very briny just a pinch of salt will be enough.

​Take the prepared tart pan out of the freezer and place on a baking sheet lined with parchment paper. Pour all of the filling over the puff pastry and spread it out evenly.
Arrange the rose shaped zucchini over the cheese filling.

​Bake for 15 minutes then reduce the oven temperature to 375 degrees Fahrenheit, 191 degrees Celsius and bake an additional 45 minutes or until the pastry is golden all around.

Remove from oven and allow to cool at least 15 minutes before removing from the pan.

Serve with a nice salad.

​Enjoy!