location: Central Greece

For the dough: 1kg flour ½ cup olive oil Juice of 1 lemon 1 teaspoon salt 2 tablespoons honey 1 tablespoon vinegar For the filling: 500 gr. feta or myzithra cheese 500 gr spinach 1 bunch dill 1 bunch mint 1 bunch wild greens (kafkalithres) 3 bunches spring onions 2 eggs 1 wine glass olive oil Salt Pepper Dough: Knead all the ingredients for the dough together and let them rest for 30 minutes. Roll out into a thin phyllo sheet. Filling: Wash the spinach and herbs well and cut up finely. Place in a large bowl and add the … Read more

1/2 cup water 1 cup milk 1 tablespoon sugar 1 tablespoon salt 2 eggs 2 tablespoons oil 2 vanilla sticks 3 tablespoons baking powder 6-7 tablespoons flour (until the mixture thickens) A little oil 3 tablespoons honey and walnuts In a small bowl mix water, milk and 2 eggs. Add sugar, salt, vanilla and oil. Stir well. Add baking powder and as much flour as needed for the mixture to thicken. The mixture should have a doughy consistency. Fry on low heat with a little oil. Place the dough in a frypan in small quantities so there are small and … Read more

500gr Greek honey 500gr sesame Zest of 1 lemon and/or 1 orange 1 cup rose water or a spoonful of corn oil In a frying pan roast sesame seeds for about 5 minutes on high heat. Pour honey and lemon/orange zest into a large pot and boil for 10 minutes. Let the mixture simmer on lower heat and add the roasted sesame seeds while stirring. When the mixture has thickened remove from heat and let sit (no more than 10 minutes).Line baking pan with non stick paper and sprinkle with rose water or corn oil. Pour mixture slowly and evenly … Read more

1 kg milk 1 cup flour 3 tablespoons fine semolina ½ cup of butter cow or goat butter1 ½ cup of sugar 5-6 eggs Vanilla 4-5 phyllo layers, buttered Dissolve the flour in 2 cups of cold milk until it becomes mush consistency. Bring the remaining milk and sugar to the boil. As soon as it begins to boil, pour in the mush, vanilla, semolina and half the butter. Stir and remove from heat. Beat the eggs and pour into the cream, stirring the mixture very quickly. Place 3 sheets of buttered phyllo dough at the bottom of a buttered … Read more

2 ½ cups flour 2 cups fresh milk 1 cup water 2 ½ cups crushed feta cheese ½ cup sweet trahanas (cracked wheat) 2 cups grated fresh zucchini 1 cup oil 4 eggs Salt Pepper In a large bowl, put the milk, some water and the trahana (cracked wheat or couscous). Let soak for at least 15 minutes. Separately beat 3 of the 4 eggs lightly and add ⅓ of the oil and the flour. After stirring well, add the milk with the trahana, the feta cheese and the zucchini; stir lightly. The mixture should be a fluid porridge. Pour … Read more

½ kg feta cheese 4 eggs 1 glass of milk Traditional phyllo dough Olive oil and salt In a medium sized bowl mix salt, olive oil, flour and a glass of lukewarm water. Knead the mixture and let sit for 30 minutes. For the filling use a small bowl to stir eggs, milk, feta cheese and a spoonful of olive oil. Roll out the dough until it is thin and cut in the middle to form two equal squares. Place half the dough in baking pan spread filling and cover with remaining dough. Bake at 180C for 50 minutes

3 eggs Zest and juice of 1 orange ½ cup mastic liqueur 1 teaspoon baking powder 600gr. flour for all purposes Corn flour to assist the rolling of dough Grated walnuts or almonds to sprinkle on top Cinnamon In a large bowl mix the eggs, liqueur, orange zest, orange juice and baking powder. Stir and gradually add the flour to make a firm dough (not too soft). Cover the mixture and let sit for half an hour. Roll out the dough and cut in long strips. Cut out different shapes or with a fork fold the dough right before frying. … Read more

Oats Almonds Linseed Honey and tahini In a large bowl stir all the ingredients together until thoroughly mixed. Pour the mixture into a baking pan and bake at 170? C for 10 minutes. When ready cut into strips or squares.

500gr blackberries 400gr sugar 1/8 cup water Wash the blackberries very well. Place a large pot on high heat, cook the blackberries with the sugar and stir occasionally. Skim the foam. Lower the temperature and leave the jam to thicken.