Skopelitiki Pita
A spiral cheese pie from the island of Skopelos (part of the Sporades island chain) but what makes them unique is that these are fried.
Mushroom Kritharotto
I’ve wrote about/shared a dish called kritharotto – it’s basically cooking kritharaki (Greek orzo) in the style of risotto. Ladles of stock are added to the pan with the pasta as it gets absorbed – giving one a creamy finish to the dish.
No-Knead Pizza Dough
This no-knead recipe comes from Jim Lahey (Sullivan Street Bakery fame) and it too has become my go-to for pizza dough. The only negative is you have to make the dough ahead of time ie. the morning of or night before. The rest is easy. Promise!
Artichoke Moussaka
This vegetarian version of Moussaka uses artichokes as the “meat”. I’ve updated the recipe to make it easier to prepare without sacrificing any flavour.
Pastourmadopita
Try this easy and delicious phyllo pie with pastourma and cheese filling.
Goat Kokkinisto
When cooking with lamb or goat, it’s important you source quality meat and the younger it is, the less gamey and the quicker it will cook.
Turkey Pastitsada
Another variation using leftover Turkey from Canadian Thanksgiving.
Spinach Salad with Radicchio & Feta
Radicchio is in the chicory family, can be eaten raw in salads but I’ve seen wedges of it grilled as well. It grows best in Spring and Fall and most grocery stores carry it.
Beside this being a tasty salad, it’s also an attractive one with the green and purple contrasts. Some crumbled feta, walnuts and you’ll find this salad refreshing and filling.
Halloumi in a Pita
Halloumi cheese is one of my favourites and I am sharing this easy recipe/instruction for making a Halloumi in a pita.
Phyllo Classes in Montreal Feb17 and 18
Master recipe for phyllo dough that will allow us to make a rectangular pita in a tray, a round pita using a second method and finally, a spiral (strifti) pita by hand stretching the dough.