SKORDALIA | Bread, Walnut & Garlic Dip
SKORDALIA | From My Mykonos Experience with Love There are certain dishes that quietly shift your understanding of a cuisine you thought you already knew. For me, skordalia was always one of those constants growing up, reliably made with potatoes, fiercely garlicky, and always appearing alongside something fried. It was comfort, familiarity, and tradition all at once. But then, in 2025, I found myself on the island of Mykonos, visiting the Rizes Farmstead, a place where everything is grown, cooked, and served with an honesty that’s hard to put into words. It was there that I tasted a different kind of skordalia. Not the smooth potato version I grew up with, but something deeper, more textured: a bread and walnut skordalia that completely stopped me in my tracks. It was rustic. Slightly coarse. Intensely nutty. And it carried that unmistakable Greek philosophy that nothing in the kitchen should ever go […]
SKORDALIA | Greek Potato & Garlic Dip
If there’s one dip that truly makes a statement, it’s skordalia. Fluffy, creamy, and unapologetically garlicky, this traditional Greek potato dip is as bold as it is comforting. It’s the kind of dish that doesn’t try to be subtle, and that’s exactly why we love it. Skordalia is best known as the perfect partner to crispy bakaliaros (fried salted cod), especially on March 25th. The rich, golden fish paired with that punchy, velvety garlic dip is a combination that’s deeply nostalgic and completely irresistible. But it doesn’t stop there. Serve it meze-style with a side of earthy beetroots, fried zucchinis, some crusty bread, and a drizzle of olive oil, and you’ve got a spread that’s simple, rustic, and full of flavour. My rule of thumb? One clove of garlic per potato… so yes, prepare not to speak for a few days 😏 Serving Bakaliaros is best enjoyed fresh, hot, and […]
YIANNA’S SALAD | Lettuce, Pomegranate, Figs & Manouri
Yianna’s Salad | Lettuce, Pomegranate, Figs & Manouri Some salads are sides.This one is the reason you go back. Yianna’s Salad is the house special we always order at Seychelles in Messinia, my dad’s region. Locals simply call it “Yianna’s,” and once you try it, you understand why it has its own identity. Now, when in Greece, one should always order a village salad, horiatiki is sacred. But I must encourage you… make room for this one. It’s fresh yet indulgent, sweet yet salty, crunchy yet creamy. It captures everything I love about Greek hospitality: generosity, balance, and ingredients that speak for themselves. Crisp romaine lettuce forms the base. Jewels of pomegranate add brightness. Sweet dried figs bring depth. Thin slices of red onion give it bite. Cashews add crunch. And then, the hero, grilled manouri cheese, soft and milky inside, caramelised on the outside, broken generously over the top. […]
MARIDAKIA | Greek Fried Whitebait
Maridakia | Fried Whitebait – Better than Chips! There are some dishes that instantly take you childhood, and for me, maridakia is one of them. Growing up, this was always my favourite meze on the table. While everyone else reached for the bigger, showier dishes, I was piling these tiny crispy fish onto my plate. I could eat them like hot chips. In fact… dare I say they’re better than hot chips? Crispier, saltier, with that squeeze of lemon that makes you go back for “just one more” every single time. This dish captures the simplicity of Greek summer cooking: just fresh fish, flour, salt, olive oil and a generous squeeze of lemon. Serve them hot with a cold glass of ouzo, and you’re instantly transported to a seaside taverna in Greece.
GREEK YOGHURT PITA BREAD
Greek Yoghurt Pita Bread Greek yoghurt has a quiet way of transforming bread. When added to pita dough, it brings softness, moisture, and a gentle tang that makes every bite feel balanced and satisfying. It enriches the dough without weighing it down, creating pita that’s tender yet structured, golden on the outside and beautifully soft within. These are the kind of pitas you tear open while still warm. The kind you stack high, fill generously, and pass around the table. Simple. Generous. Meant to be shared. The Perfect Pocket There’s something deeply satisfying about slicing into a warm pita and watching it open into a perfect pocket. That hollow centre isn’t accidental, it’s the result of well-developed dough, proper resting time, and high heat. When the pitas hit the oven, the moisture in the dough turns to steam, causing them to puff and separate inside. That’s your pocket forming. Rolling […]
CAROB DAKOS SALAD
Carob Dakos Salad, the Cretan Way There are some dishes that don’t shout for attention. They wait. They soften. They become themselves with time.Dakos is one of those dishes. This version begins not just with ingredients, but with a place: Ntourountous, a traditional bakery in Crete that still makes dakos the way it should be made, slowly, deliberately, and with deep respect for grain. Their carob dakos (paximadia) is something special. Darker in colour, earthier in flavour, and gently sweet from the natural carob flour, it carries generations of Cretan wisdom in every bite. Carob has long been part of the Cretan pantry. Once considered humble and everyday, it’s now recognised for what it really is: nourishing, grounding, and quietly complex. When added to paximadia, carob gives dakos a subtle bitterness and depth that pairs beautifully with ripe tomatoes, olive oil, and cheese. It doesn’t overpower, it anchors. This salad […]
SPANAKOTIRO KALITSOUNIA | Cretan Spinach & Feta Parcels
Cretan Kalitsounia (Spinach & Feta) I made these kalitsounia in Crete, using locally grown and home-grown ingredients, all sun-kissed by the Cretan sun. Standing in a Cretan kitchen, working with produce that had barely travelled, I understood why food there tastes the way it does: vibrant, honest, and deeply memorable. These pastries are simple, but they carry so much character. The dough is light and crisp, the filling fresh and fragrant, and every bite tastes of the place it comes from. This spinach and feta version is a classic across Crete, often made for gatherings, coffee breaks, or just because good greens are in season. Herbs play a huge role here. Dill is one of my absolute favourite herbs, and I love the softness it brings to savoury fillings. But when I can get my hands on fennel fronds, they’re even more delicious, slightly sweeter, a little more aromatic. And […]
KOLOKITHOPITA HORIS FILLO | Zucchini Slice
Kolokithopita Horis Fillo – Zucchini Pie Without Pastry, Made the Cretan Way There’s something about cooking outdoors in Crete that slows everything down. The sound of cicadas in the background, the scent of herbs warming in the sun, and the feeling that food doesn’t need to be complicated, it just needs to be real. On this day, I cooked under the shade of a grapevine, using beautiful homegrown grey zucchinis, fresh-picked herbs, and one of Crete’s finest cheeses, Graviera. With ingredients like these, you don’t need pastry or fuss. Just a few good things, a bit of time, and the joy of making something simple and delicious. Before I started, I wandered down a little stone path past a tiny church to pick fresh mint from the garden. The air was still, the cicadas were singing, and for that brief moment, there was nothing but the sound of summer. 🍋 […]
KREMYDOPITA | MYKONIAN ONION PIE | Cooking with Irini Zouganeli
Cooking with Heart in Mykonos| Irini’s Onion Pie at Villa Amra Some days stay with you forever, the scent of herbs in the air, the warmth of the island sun, and the laughter that fills a kitchen. One of those days for me was when I had the privilege of cooking alongside Irini Zouganeli, a passionate Mykonian local and chef whose love for her island’s food is contagious. At Villa Amra, surrounded by views of the Aegean, we made a dish that embodies the heart of Mykonian cuisine: a traditional onion pie (kremydopita) using local Mykonos tyrovolia cheese. A Taste of Mykonos As the pie baked, the scent of warm cheese and herbs filled the villa, and Irini shared stories of her Mykonian childhood, how every recipe carries a memory, every ingredient a story. Using local cheese and homegrown herbs, we created something truly Mykonian: food made with love and […]
Freddo Cappuccino
Freddo Cappuccino: Greece’s Coolest Coffee, and My Everyday Obsession There are coffees you like… and then there’s the one you can’t live without. For me, that’s the Freddo Cappuccino, my go-to iced coffee every time I’m in Greece, no matter the season, no matter the time of day. Whether I’m starting my morning with a warm, fluffy pita or a creamy, custardy bougatsa, or winding down after lunch with something sweet, the Freddo Cappuccino is always the perfect companion. It’s more than just a caffeine fix, it’s a ritual, a comfort, and honestly, a lifestyle. So, what exactly is a Freddo Cappuccino? In the simplest terms, it’s a double shot of espresso served over ice, topped with a thick, velvety layer of cold frothed milk, usually made with skim milk so it’s airy and cloud-like. But in reality? It’s so much more. The espresso is whizzed until it’s chilled and slightly foamy. Then comes the milk, frothed to […]
LEMONATES PATATES | Greek Lemon Potatoes
Lemon, Love & Potatoes: A Greek Kitchen Staple For me, potatoes just aren’t potatoes unless they’re lathered—generously—in lemon. I don’t mean a squeeze here or there. I mean fully bathed, swimming in a golden, garlicky, lemony elixir that soaks into every edge and corner. The kind of potato that gets a little crispy on top but stays plush and tangy in the middle. The kind that tastes like a Sunday at Yiayia’s house. The Right Kind of Potato For this kind of roasting, a waxy variety works best. Think Desiree or Kipfler—something that holds its shape and gives you that creamy bite. That said, I often use white-washed potatoes too, and they absolutely do the job. The key is to quarter them so they nestle tightly in the tray, allowing them to absorb every drop of the dressing. The Elixir (Because It’s More Than a Marinade) Let’s talk about the […]
KOLOKITHOKEFTEDES | Zucchini Fritters
Kolokithokeftedes – Greek Zucchini Fritters Bursting with Herbs and Summer Flavour You know how much I adore kolokithokeftedes made with pumpkin—but when zucchini is in season, there’s no way I’m passing up this version. These golden, crispy fritters are packed with fresh herbs and a double hit of cheese, making them the perfect summer meze, especially when paired with a cool bowl of tzatziki. Light, fresh, and completely addictive, they never last long on the table. Notes & Tips Don’t skip squeezing the zucchini—excess moisture is the biggest culprit behind soggy fritters. Can’t find kefalograviera? Substitute with pecorino or a sharp parmesan-style cheese. These freeze surprisingly well—layer with parchment and reheat in the oven for a crispy finish. Serve With… Tzatziki (of course!) A chilled glass of Assyrtiko or a crisp white wine Fresh tomato and cucumber salad Warm pita or crusty bread These kolokithokeftedes are summer on a plate—vibrant, […]
TIROPSOMAKIA | Greek Cheese, Zucchini & Carrot Savoury Muffins
Greek-Inspired Savoury Muffins with Zucchini, Carrot & Cheese (Tiropsomo-Style) These savoury muffins are a go-to in our home — especially when it comes to lunchbox prep. Whether it’s for school snacks, work lunches, or weekend outings, they’re always a hit with kids and adults alike. Soft, cheesy, packed with veggies, and full of Greek-inspired flavour, they strike that perfect balance between nourishing and delicious. They’re my twist on tiropsomo (Greek cheese bread), loaded with grated zucchini and carrot for moisture, three kinds of cheese, and fresh herbs. The batter comes together in one bowl and bakes up beautifully golden with a little sesame crunch on top. Why You’ll Love These Muffins: Lunchbox-friendly and easy to pack Full of Mediterranean flavours from dill, mint, and feta A clever way to use up extra veggies No mixer needed — just one bowl Freeze well for batch cooking Tips & Variations: Adjust the […]
OLIVE & FETA ALEVROPITA – Savoury Slice
A Savoury Herb, Feta & Olive Bake — My Go-To Add-to-Bowl Favourite There’s nothing quite like a good “add to bowl” recipe — simple, satisfying, and packed with flavour. This savoury bake has become one of my favourites, and it ticks every box: quick to throw together, bursting with bold Mediterranean flavours, and perfect for sharing (or not!). The magic is in the pairing — salty Kalamata olives, creamy crumbled feta, and a generous mix of fresh dill and mint. It’s the kind of combo that feels a little fancy, yet familiar and comforting at the same time. Even better? You likely already have most of the ingredients in your pantry or fridge. Make It Your Own One of the best things about this slice is how adaptable it is. This herby, cheesy version is my personal favourite, but feel free to play around! Try adding: Sun-dried tomatoes for sweetness […]
MELITZANOSALATA | Smokey Greek Eggplant Dip
Melitzanosalata – Greek Roasted Eggplant Dip Full of Family Tradition There are some dishes that are more than just food — they’re part of the ritual, the table, the people around it. For us, Melitzanosalata — the classic Greek eggplant dip — is one of those dishes. And any time my father-in-law fires up the BBQ, you can count on one thing: eggplants roasting right on the coals, destined to become this smoky, silky dip. Melitzanosalata is a staple at the Greek table. It’s earthy, vibrant, and effortlessly full of flavour. We’ve made it the same way for years — with charred eggplants, lemon juice, olive oil, onion, parsley, and raw garlic. But lately, we’ve made one small change that’s completely transformed it: roasted garlic. Roasting the garlic softens its bite and brings out a sweetness that pairs so beautifully with the smoky eggplant. We’re officially converted. A Little Background […]
PICKLED OCTOPUS | Htapodi Toursi
Pickled Octopus – A Greek Island Classic in a Jar There’s something undeniably special about opening the fridge and finding a jar of beautifully pickled octopus waiting for you — glistening in olive oil, steeped in fragrant vinegar and herbs, and just begging to be served alongside crusty bread, olives, and a glass of ouzo. It’s one of those dishes that feels like a warm breeze from a Greek island taverna — simple, rustic, and unforgettable. This recipe is a staple in my kitchen. It’s impressive to look at, with vibrant layers of octopus, herbs, and optional veggies all tucked into a glass jar. But it’s not just for show — it’s a practical little meze that’s perfect to have on hand, especially when unexpected visitors pop in (as they often do in a Greek household!). It keeps well for up to 10 days refrigerated, and it’s ideal to serve […]
PATATES ME AVGA | Potatoes & Eggs Fried in Extra Virgin Olive Oil
Patates me Avga – A rustic, crispy, golden dish that tastes like home. There’s something timeless about the way Greek kitchens can turn a few simple ingredients into a meal that warms you from the inside out. Patates me Avga—fried potatoes with eggs—is one of those dishes. Humble, effortless, and yet so satisfying, it’s the kind of food you throw together without a recipe, but end up craving again and again. At its heart, this dish is just potatoes fried in good olive oil, eggs poured over top, and a finishing touch of crumbled feta and oregano. But when done right, it’s magic: crispy edges, soft centers, golden egg, salty cheese—every bite is full of texture and flavour. A Taste of My Childhood Whenever I make Patates me Avga, I’m reminded of my Yiayia Maria’s sfougato—a rustic Greek-style omelet she’d whip up with whatever she had on hand. Potatoes, zucchini, […]
SFAKIANI PITA | Cretan Pan Fried Pita filled with Mizithra Served with Honey
Sfakiani Pita – The Sweet & Savoury Treasure of Crete Or should I say, Sfachiani pitaaa 🤌 — because when you’ve tasted it fresh from the pan in the villages of Crete, the pronunciation comes with a little extra love. This simple but utterly divine flatbread filled with creamy cheese and finished with a drizzle of local thyme honey was one of the culinary highlights of my time in Crete. We kept ordering it again and again — and every time it arrived, warm and golden, it felt like a gift. What Is Sfakiani Pita? Sfakiani Pita (Σφακιανή πίτα) hails from Sfakia, a rugged and beautiful region in southern Crete, known for its proud mountain traditions, resilient people, and some of the island’s most unique foods. This isn’t your usual layered or fluffy pita — it’s thin, pan-fried, and filled with a tangy, creamy cheese like xynomyzithra, a local sour […]
TZATZIKI – Greek Yoghurt, Cucumber & Garlic Dip
Tzatziki – The Cool, Creamy Dip That Goes With Everything There’s something undeniably satisfying about a chilled bowl of tzatziki. Whether it’s tucked into a warm pita, served alongside grilled meats, or used as a dip for crisp vegetables, this creamy Greek classic brings a burst of freshness to any meal. And the best part? It’s incredibly simple to make and endlessly adaptable. I love how versatile tzatziki is. It’s light yet flavourful, cooling yet bold—and works just as beautifully with a summer BBQ as it does with a hearty winter roast. It’s a must-have in a gyro, perfect beside a plate of souvlaki, or even spread onto toast with sliced tomatoes. Really, once you make a batch, you’ll find ways to enjoy it all day long. Tzatziki Is All About Balance (And Personal Taste!) What I love most about making tzatziki at home is that it’s not a rigid […]
BOUYIOURDI – Spicy Feta Dip
Bouyiourdi – A Spicy Greek Feta Dip That Brings the Heat and Heart of Greece If you’ve ever sat down at a Greek taverna and ordered a spread of dips and small plates, you may have been lucky enough to discover Bouyiourdi—a sizzling, spicy feta dish that arrives bubbling hot, fragrant with garlic, peppers, and oregano. It’s bold, rustic, and incredibly satisfying—exactly what Greek mezze is all about. This is one of those dishes that proves how just a few humble ingredients can come together to create something unforgettable. Salty, creamy feta melts into sweet tomatoes and green peppers, while a touch of heat from chili flakes wakes up your palate. Add a good glug of olive oil and a warm piece of bread for dipping, and you’ve got yourself the perfect appetizer—or a late-night snack that hits the spot. Simple Ingredients, Maximum Flavour What makes Bouyiourdi so special is […]
NTOMATOKEFTEDES – Greek Tomato Fritters
Greek Tomato or Ntomatokeftedes: A taste of Santorini When it comes to Greek cuisine, there’s no shortage of dishes that are vibrant, fresh, and full of personality. But few capture the essence of Greek summer as perfectly as tomatokeftedes—crispy, golden Greek tomato fritters. This beloved dish hails from the sun-soaked island of Santorini, where tomatoes ripen in the volcanic soil and the warm breezes infuse everything with a unique sweetness. Made from ripe, juicy tomatoes, fragrant herbs, and just a hint of onion, tomatokeftedes are an explosion of flavours in every bite. Whether served as an appetiser, snack, or light meal, these fritters are a perfect way to showcase the bright, bold tastes of the Greece. What are Tomatokeftedes? The name tomatokeftedes comes from the Greek words tomato and keftedes (which means “meatballs” or “fritters”). As the name suggests, these are fritters made from ripe, juicy tomatoes mixed with a […]
STRAPASADA – KAYANAS | Greek Tomato Scrambled Eggs
Discovering the Flavourful Simplicity of Greek Strapasada (Kayanas) Greek cuisine is a celebration of fresh ingredients, bold flavours, and time-honoured recipes that have been passed down through generations. One dish that perfectly embodies this ethos is Strapasada, also known in some regions as Kayanas. It’s a simple, rustic dish that combines eggs with tomatoes, herbs, and olive oil to create a comforting and nourishing meal. Often enjoyed for breakfast, lunch, or dinner, Strapasada is a versatile recipe that showcases the beauty of Mediterranean cooking with its fresh, wholesome ingredients. Yes, I know. When we return from our holidays in Greece, that first bite of a tomato can seem somewhat disappointing, and instantly, you compare it to the delicious, bright, juicy tomatoes you ate every day there. So, let me ask you. Are you refrigerating your tomatoes? If so, stop! Keep those tasty red fruits out of the fridge if you […]
YIAYIA MARIA’S FAVA | Yellow Split Pea Dip
Greek Fava Dip: A Silky, Flavourful Taste of the Santorini Greek cuisine is known for its fresh ingredients, vibrant flavours, and a balance between simple yet rich tastes. Among the many traditional dips that grace the Greek table, fava (pronounced: fah-vah) holds a special place. Greek fava dip is made from yellow split peas and is one of the most beloved and authentic spreads of the Greece. Smooth, velvety, and subtly earthy, fava is typically enjoyed as a starter or meze alongside freshly baked pita bread, crunchy vegetables, or even as an accompaniment to a variety of grilled meats and seafood. What is Greek Fava Dip? Despite its name, fava is not made from the broad beans often associated with the word “fava” in other parts of the world. In Greece, fava refers to a dip made from yellow split peas—a humble yet flavourful legume that has been a staple […]
KOLOKITHAKIA TIGANITA | Fried Zucchini Chips
Kolokithakia Tiganita: Crispy Greek Fried Zucchini That’s Impossible to Resist If there’s one dish that perfectly captures the essence of Greek comfort food, it’s Kolokithakia Tiganita. This simple, yet irresistible dish of fried zucchini is one of Greece’s most beloved appetizers or side dishes, often found on the menu at family-run tavernas or served as a snack with a cold glass of ouzo. Lightly battered, crisp on the outside, and tender on the inside, Kolokithakia Tiganita brings out the very best of fresh zucchini, making it a timeless summer favourite (that won’t go soggy)! It’s my favourite summer mezze! What is Kolokithakia Tiganita? Kolokithakia Tiganita is the Greek name for fried zucchini. The word “kolokithaki” means zucchini in Greek, and “tiganita” comes from the verb “tigano”, meaning to fry. The dish is incredibly simple but packed with flavour. In its most traditional form, Kolokithakia Tiganita consists of zucchini that’s sliced […]
PITA BREAD
Homemade Pita Bread: Soft, Warm, and Perfectly Simple There’s something incredibly satisfying about making pita bread at home. The soft, pillowy texture and the delightful puff when it bakes make it the perfect accompaniment to almost any meal. Whether you’re dipping it into tzatziki, wrapping it around grilled meats, or just enjoying it with olive oil, homemade pita bread brings an undeniable joy that store-bought versions can’t match. What makes homemade pita bread so special is its simplicity. With just a few basic ingredients—flour, yeast, water, extra virgin olive oil, and salt—you can create a batch of delicious, warm pita that will make your kitchen smell like heaven.
TARAMOSALATA | Greek Fish Roe Dip
Taramosalata: The Creamy, Savory Greek Dip You Need to Try When it comes to Greek cuisine, few dishes are as universally loved and as versatile as Taramosalata or Taramaslata. This creamy, velvety dip has become a staple in Greek meze culture—small plates meant for sharing—capturing the essence of Mediterranean flavours with just a few key ingredients. Made from fish roe, olive oil, lemon juice, and bread or potatoes, Taramosalata is not only an essential part of Greek gatherings but also a delightful introduction to the country’s rich culinary tradition.
PIPERIES GEMISTES ME FETA | Peppers Stuffed with Feta Cheese
Greek Stuffed Red Peppers with Feta: A Flavor-Packed Greek Delight Greek cuisine is known for its ability to combine simple ingredients into something truly special, bursting with fresh flavours and aromatic herbs. One of the many gems of Greek cooking is the variety of stuffed vegetables, often filled with savory ingredients like rice, herbs, and cheeses. Today, let’s explore a wonderful dish that showcases the perfect blend of sweet red peppers and a rich, tangy filling made from Feta, Kefalograviera, tomato, onion, and a hint of mint—a dish that’s not only colourful but also packed with Greek and Mediterranean goodness. This recipe for Greek Stuffed Red Peppers is an incredible combination of textures and flavours, from the creamy cheeses to the fresh, juicy capsicum (peppers). Whether served as a starter, side dish, or even a main course, these stuffed peppers will transport you straight to the Greece.
KOLOKITHOKEFTEDES | Pumpkin and cheese fritters
Kolokithokeftedes: Greek Pumpkin Fritters That Are a Fresh Delight These crispy, golden, and fragrant fritters are a delicious twist on the classic kolokithokeftedes (zucchini fritters), with the sweet, earthy flavour of pumpkin taking center stage. Packed with fresh herbs, perfectly crispy on the outside, and soft on the inside, these pumpkin fritters are a true Greek comfort food that will warm your soul and delight your taste buds. Whether you’re enjoying them as a snack, appetizer, or a side dish to a main meal, Kolokithokeftedes with pumpkin are a wonderful addition to your repertoire. Easy to prepare, versatile, and packed with flavour, these fritters are a perfect way to showcase the humble pumpkin in an unexpectedly delicious way.
