Whipped Feta, Chargrilled Piperiés and Almonds Recipe

There is always a dip or two on most Greek dining tables. Here, Greek-style yoghurt provides a creamy and smooth base for tangy, salty and crumbly feta, which, once combined, creates a dreamy bowl that pairs perfectly with the smoky peppers and roasted almonds. 

Note: Serves 4 

Ingredients

-250 g (9 oz) Greek feta, roughly chopped

-180 g (6 & 1/2 oz) Greek-style yoghurt

-150 g (5 & 1/2) Roasted red piperiés or store-bought roasted red peppers (capsicums), finely sliced into strips

-35 g (1/4 cup) roasted almonds, roughly chopped

-1 tablespoon extra virgin olive oil

Method

-In a food processor, pulse the feta and yoghurt for 1–2 minutes, until smooth.

-Take care not to over-whip the mixture or it will become too runny.

-To serve, spoon the whipped feta into a shallow serving bowl, top with the sliced piperiés and chopped almonds, and drizzle with the oil.

Insights Greece - Whipped Feta, Chargrilled Piperiés and Almonds Recipe
Insights Greece - Whipped Feta, Chargrilled Piperiés and Almonds Recipe

This recipe has been shared with IN+SIGHTS GREECE courtesy of Helena and Vikki Moursellas.

You can find this recipe and many more Greek feast ideas in their new book Peinao, out September 2023.

Niko Koulousias, Greek Chef Selected by the Royals

Distinguished Greek chef Niko Koulousias, who descends from Neapoli in Kozani, has been working with leading restaurants in England selected by the Royal family and in 2018, he was chosen among dozens of other top chefs to prepare the menu for the wedding of Prince Harry and Meghan Markle; this year Niko also created dishes for the Queen’s 70 Year Jubilee celebrations. 

By Julia Vagiani 

Since he was a child, Niko knew that cooking would be his life choice. In an interview, he said “Instead of playing football or any other games with children from my neighborhood, I was at my uncle’s vegetable garden. I enjoyed watching how vegetables grow and smell.”

By sixteen, when he could finally follow his dream, Niko enrolled in a culinary school. He holds a diploma and degree in culinary arts from New England Culinary Art Institute as well as a Culinary Master’s degree from Claude Dornier-Schule Friedrichshafen. He also holds other professional certificates in culinary Arts and business facilitation with vast experience in the hospitality industry; especially all over the world.

Niko is a globetrotter chef who is also usually referred to as “Future Nokia” by his peers, based on the trait of connecting people and entities together all over the globe for business and other professional purposes. He is phenomenal in bringing like-minded individuals together to work out potentially viable plans for regular business, he is also a Business Representative Partner in charge of Europe’s operation.  

Insights Greece - Niko Koulousias, Greek Chef Selected by the Royals
Insights Greece - Niko Koulousias, Greek Chef Selected by the Royals

Another great achievement of Niko was when he played an instrumental role in the building and growth of the Ghana Chef association as a professional chef in Ghana. His skills of influence have taken him to the corridors of power for numerous governments in the world and he has previously cooked for several world-famous personalities. 

Niko has an enviable approach to marketing and presentation of products to prospective clients from a European perspective, which most of the time ends up in business relationships. One of these classical traits was demonstrated through his achievement of linking Ducasse Education of Paris to establish a culinary art school in Lebanon and being one of the numerous chefs that did the catering for Harry and Meghan’s royal wedding in England, because of his cooperation with one of the shops that were in the “Crown List”, which is a list of suppliers chosen by the palace. That event, lead to winning Queen Elizabeth’s trust and the recent taking over the coordination and organisation of the Queen’s 70th Jubilee celebration, and for the second time, he left his gastronomic “seal” in the palace.

In 2007, Niko was named “Best Chef in Northern Greece” and has since received several awards for his rich cooking with spices, truffle, Kozani’s saffron and honey, ingredients based on the Greek cuisine. He dearly loves Greece and wears the Greek flag on his chef’s clothes. “The Greek flag means a lot to me. I want to show our flag, to talk about our culture, our lifestyle, and our history. Naturally, I get strength when I can wear it on me, I feel proud to be Greek”. 

His latest plan is to choose geographical spots and restaurants across Greece and other regions, who wish to host the chef’s vision. Niko’s desire is to offer a unique experience by inviting everyone on a journey of sensory education in the “origin of taste” that was born to offer a simple but fundamental approach to gastronomy, for culinary enthusiasts.

Authentic Greek Cooking Lessons on Organic Farm in Pelion 

If you would love to combine a beautiful getaway to Pelion, with locals teaching you how to make authentic Greek dishes (from recipes that have been passed down through generations) using fresh produce that you handpick from their organic farm- look no further than Kritsa Cookery. 

Overlooking Portaria’s village square, Kritsa is a popular hotel, restaurant, and cooking school, renowned amongst Greek foodies for their authentic techniques and fresh flavours, which highlight the region’s rich culinary flair.  

“We organise the cooking lessons to introduce visitors to the culinary treasures that our country offers. Exceptional local cooks pass on traditional recipes and techniques,” says the Karaiskos family.

  • Insights Greece - Authentic Greek Cooking Lessons on Organic Farm in Pelion 
  • Insights Greece - Authentic Greek Cooking Lessons on Organic Farm in Pelion 

Pick your ingredients from the organic family farm, which is filled with an array of colourful fruits, vegetables and herbs; including potatoes, tomatoes, cucumbers, zucchinis, eggplants, pumpkins, peppers, radishes, beets, mushrooms, carrots, lettuce, onion, oregano, parsley, dill, greens, other edible herbs and mountain tea. They also grow trees with apples, plums, cherries, quinces, sour cherries, figs, peaches, apricots, pears, chestnuts, walnuts and apples. 

Then once you’ve chosen your fresh ingredients, you learn how to make authentic Greek dishes including kolokithopita (pumpkin pie), and spetzofai (Pelion’s famous casserole of local sausage, green peppers and grated tomatoes). Or try your hands at easier classics such as strapatsada (scrambled eggs with tomatoes and olive oil) or greens with eggs. Other popular dishes are the traditional Pelion bean soup know as fasolada and stewed goat meat,  gida vrasti. Famous salads of tsitsiravla, vergia and kritama are also on the menu. 

  • Insights Greece - Authentic Greek Cooking Lessons on Organic Farm in Pelion 
  • Insights Greece - Authentic Greek Cooking Lessons on Organic Farm in Pelion 

You can find cooking classes focused on seafood and other meat dishes- using fresh local produce; and one of the most popular is the Greek pie lesson, where local women share their tips and secrets on making filo dough the traditional way and filling it with fresh vegetables and herbs collected straight from the farm’s garden and then baking it in the wood oven.

There’s also a range of desserts and once your meal is ready, you are able to enjoy your food combined with local Greek organic wines- as you take in the beautiful countryside atmosphere. Throughout the day, the Karasikos family also treats their guests to a range of local cheese, olives, homemade bread, their homemade spoon sweets, liqueurs, coffee and other delicious delicacies- to ensure it’s a memorable and flavour-filled experience. 

Learn more about the cooking classes here hotel-kritsa and peliongastronomy.

A: Portaria Village, Pelion Mountain, Thessaly 

Homemade Galatopita Recipe

Galatopita is a delightful and creamy Greek custard pie made with milk and semolina. It’s similar to galaktoboureko- but so much easier to prepare as there is no filo pastry involved; we can guarantee you it tastes just as good! There are many versions of this recipe, however, ours includes a syrup that creates a lovely caramelised finish! 

Ingredients

–  60 x grams unsalted butter

–  4 x cups milk

–  1 x cup semolina

– 1 x cup sugar

–  4 x eggs, lightly beaten

–  2 x tablespoons vanilla sugar

– 1 x tablespoon fresh lemon juice 

– Cinnamon sugar for dusting (optional)

For the syrup:

– 1 x cup water

– 1  x cup sugar

– 1/2 x lemon juiced

Method

  • Preheat oven to 180 degrees C and lightly grease a 9 x 12-inch baking dish.
  • In a large saucepan heat, the milk with butter until it boils, stir frequently.
  • Add sugar, beaten eggs, semolina, and lemon juice and whisk continuously until the mixture slightly thickens – about 10 minutes.
  • Pour the mixture into greased baking dish and bake for 40 minutes. 
  • While custard is baking, boil water and sugar and lemon juice in a small pot, simmer uncovered for about 10 minutes- syrup should slightly thicken.
  • Take custard pie out of the oven and pour syrup over the entire custard. Place back into the oven and bake for an additional 10 minutes.
  • Allow the custard to cool and then dust with cinnamon sugar.

*Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Homemade Loukoumades Recipe

Loukoumades are one of Greece’s most famous and loved desserts! Traditionally, these bite-size honey donuts are fried then drizzled with honey and dusted with cinnamon; however, you can also add crushed walnuts or pour some melted chocolate on top!  

Here is our recipe for the most delicious Loukoumades, that can be enjoyed any time of the day! 

Ingredients

  • 200 grams x all-purpose flour
  • 8 grams x dried yeast
  • 50 grams x cornflour
  • pinch of salt
  • vegetable or sunflower oil for frying
  • 1 x tablespoon honey, extra for drizzling
  • ground cinnamon for sprinkling
  • 280 ml lukewarm water

Method

  • In a large bowl, mix yeast with lukewarm water. Add a tablespoon of honey and pinch of salt and stir. 
  • Slowly add flour and cornflour to a bowl and with a wooden spoon combine all ingredients well, until combined.
  • Cover the bowl and allow the mixture to sit for about 1 hour or until the batter expands to almost double the size. 
  • Fill frying pan a bit less than halfway with oil. Heat oil over high heat and test by dropping 1/4 teaspoon of dough into the oil. Once it turns brown, the oil is hot enough.
  • Turn heat down to medium and working in batches, use a teaspoon to drop spoonfuls of batter into the oil. 
  • Allow dough to expand into a fluffy round donut. They should become light, crispy and a nice golden colour. 
  • Place the spoon in a warm cup of water in between batches and dry off before placing in the next set of batter.
  • Turn and remove loukoumades with a slotted spoon when ready and place on a paper towel to absorb excess oil.
  • Transfer loukoumades on to a serving plate. Generously coat with honey and sprinkle with cinnamon.
  • Serve warm. 

Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Greek BBQ Octopus Recipe 

Over summer, you are pretty much guaranteed to find grilled octopus on the menu of most Greek tavernas – especially at Psarotavernas, which specialise in seafood dishes. 

Trying to make this at home may seem daunting but it’s not that tricky; and although many grilled/BBQ octopus recipes include boiling or poaching the octopus before grilling, the secret to our delicious dish is overnight marination, which will leave your octopus soft, tender and packed with flavour. 

Ingredients

-1/2 x kilo fresh octopus, cleaned

-1 x Spanish onion (cut into chunks)

-3 x cloves garlic (cut in quarters)

-1/2 x cup extra virgin olive oil (extra for drizzling) 

-3 x teaspoons oregano 

-Salt and pepper (to taste)

– 2 x lemons 

-1/4 x cup Ouzo (or white wine) 

Method

-Wash and clean octopus. Drain and cut into large chunks and place into a bowl.

-Add 1/4 x cup of oil, onions, garlic, Ouzo, salt, pepper, and oregano. Mix well and cover with cling wrap. Place in refrigerator and allow to marinate overnight.

-When you are ready to cook your octopus, heat up your charcoal (or gas BBQ) to medium heat.

-Place 1/4 x cup olive oil, juice of 2 lemons, and 1/2 x teaspoon oregano into a small bowl. Mix and set aside. 

-Place octopus on a charcoal grill, brush with olive oil, lemon, and oregano mixture and allow to sear for 5 minutes, then turn. Repeat on the other side and continue to sear and turn for around 20 minutes (depending on the thickness of octopus may take a little longer) or until lightly charred.

-Place grilled octopus on a serving plate, cut it into small pieces. Drizzle over some extra virgin olive oil and the remainder of lemon juice and oregano. 

Tips for tender grilled octopus 

  • Make sure the octopus is fresh, try not to use octopus that has been frozen.
  • Allow octopus to dry.
  • Use a charcoal BBQ if possible, rather than gas.
  • Don’t cut the octopus into small pieces until after grilling.
  • For a real Greek island flavour marinate with Ouzo, however, if you don’t have Ouzo, use white wine instead. 

Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Homemade Rizogalo, Greek Rice Pudding Recipe

Rizogalo, Greek Rice Pudding is one of Greece’s most popular desserts among kids and adults alike. This creamy and delicious sweet can be served both warm and chilled, making it the perfect dessert all- year- round!

Ingredients

Insights Greece - Homemade Rizogalo, Greek Rice Pudding Recipe
Creamy Rizogalo
  • 1 x cup rice
  • 2 x litres full cream milk
  • 1 x cup sugar
  • 3 x tablespoons cornflour
  • 1 x teaspoon vanilla sugar
  • 1/2 x cup water
  • Cinnamon to garnish

Method

  • Place milk, rice, and sugar in a saucepan and cook on high heat, constantly stirring ingredients with a wooden spoon.
  • Bring milk to a boil and add vanilla sugar. Continue stirring for a few minutes.
  • Lower heat to medium and allow to cook for around 40 minutes (stir constantly).
  • Add cornflour into 1/2 cup of water and stir until it dissolves.
    Insights Greece - Homemade Rizogalo, Greek Rice Pudding Recipe
    Perfect dessert year-round
  • Slowly add the dissolved cornflour into a saucepan and stir for a few minutes (if you see that the mixture is too runny- add another tablespoon of cornflour, or if too thick- add a drop of milk).
  • Place rice pudding into bowls and sprinkle with cinnamon.
  • Allow to cool for a few minutes and serve warm, or cover with cling wrap and place in the fridge for up to 5 days.

*Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Homemade Tiropita, Cheese Pie Recipe

There’s nothing like a homemade Tiropita (cheese pie), straight out of the oven! Our recipe features a crunchy filo filled with Feta, however, you can also add Mizithra (ricotta), Kefalograviera, or any cheese of your choice. 

Ingredients

For filo

  • 300 x grams all-purpose flour
  • 1 x tablespoon vinegar
  • 2 x tablespoons olive oil, extra for drizzling
  • 150 x ml warm water

Filling

  • 300 x grams Feta cheese, crumbled
  • pepper to taste

Method

  • In a large bowl mix the flour with the salt, vinegar, and olive oil and place warm water in the middle of the mixture.
  • Combine and knead the dough well, then divide it into two pieces.
  • Leave for half-hour covered in cling wrap to rest.
  • When ready, lightly sprinkle flour on the surface you will be using to roll out the dough (so pastry won’t stick.)
  • Flatten each ball out and begin rolling them slowly, using a large rolling pin- they should end up being about 40 cm in diameter. 
  • Using one filo at a time, place half the Feta cheese onto each filo pastry to form a thin and long strand. Lightly sprinkle with pepper. Gently roll filo over into a rope-like strand. Fold in the ends and delicately form a circle (see image above).
  • Repeat the same procedure for the second filo and then place both on a tray, lined with baking paper.
  • Drizzle lightly with olive oil and place in 200 degrees Celsius preheated oven for 35 minutes- or until Tiropita is golden brown.  

Recipe and Images by IN+SIGHTS GREECE ©

Recipe for Kydoni, Quince Spoon Sweet

Spoon sweets can be found all around Greece and every region tends to use its own type of fruit to make Glyko tou Koutaliou.

This recipe for Kydoni (quince) spoon sweet is a perfect dessert to have on hand for guests, as it can be served on its own or you can sprinkle some almonds or add a dollop of yogurt. 

Ingredients 

– 1 x kilo quince

– 800 x grams sugar

– 2 x cups water

– 1 x teaspoon vanilla sugar

– 1/2 x lemon (juiced)

– 1/2 x tablespoon cloves, 2 x leaves Abaroriza (scented geraniums)

Method

– Peel and cut quince in half from top to bottom (not across). Remove, peel and trim centre (the way you would an apple). Cut quince in slices and then into thin chunks.

– Add sugar and water to a large pot and allow to boil.

– Add quince, vanilla sugar, and cloves and stir with a wooden spoon for two minutes.

– Lower heat to medium-high and cook until the syrup is medium drip (about 1 hour). About two minutes before you turn off the heat, add lemon juice and Abaroriza leaves and give it a good stir. 

– Allow to cool for 30 minutes and place carefully into airtight sealed jars that have been sterilized and allow to cool completely before sealing.

(Can be stored in the refrigerator for up to 12 months). 

Recipe & Images by IN+SIGHTS GREECE © (Copyright) 

Homemade Koulourakia Recipe

Koulourakia are traditional Greek biscuits that can be eaten all year round, however, they are very popular during the Greek Easter period.

There are so many variations of Koulourakia and each region tends to have its own version. Today I share my favourite Koulourakia recipe, which belongs to my good friend’s late grandmother who was from Ptelomaida, a small town in Kozani, and she lovingly used to make these beautiful biscuits all the time.

I’m lucky to have been given her recipe, which I now use.

This is in honour of Yiayia Despina, who was by far one of the best Greek home cooks! 

Ingredients
  • 1.5 kilos x self-raising flour
  • 7 x eggs (room temp) 
  • 300 gm x unsalted butter (room temp)
  • 350gm x caster sugar
  • 3 x tsp ground cinnamon
  • 1 x tbsp vanilla sugar
  • 3 x tsp baking powder
  • 3 x oranges (rind and juice)
  • pinch of salt        
Method 
  • Preheat oven to 200 degrees Celsius.
  • Using an electric mixer, beat butter and sugar for about 5 minutes or until they are light and fluffy. 
  • Add juice and the rind of the oranges and mix for about 30 seconds. 
  • One by one, add your eggs and beat well.
  • In a large bowl, sift flour and add baking powder, salt, and cinnamon. Mix with a wooden spoon. 
  • Take some of the flour and slowly add to the butter mixture. Once you have added around half the flour, remove it from the mixer and add all flour to the bowl. Knead until a smooth, dough forms- make sure not to overwork it. 
  • Cover with cling wrap and allow to sit for about an hour.
  • Turn the dough on to the working surface. Rub your hands together with some olive oil, so that the dough mixture won’t stick to your hands, and using about one and a half tablespoons of dough, begin shaping your biscuits into your desired shape. (One method is to fold each log in half, then twist them together, pressing the ends together to seal). 
  • Place biscuits on parchment paper-lined trays about 2 cm apart. 
  • Bake for about 20-25 minutes or until golden brown. 
  • Allow to slightly cool and place in airtight containers until serving. 

*Recipe and Image by IN+SIGHTS GREECE © (Copyright) 

Homemade Tsoureki Recipe

Tsoureki is a sweet brioche bread, which has a three-strand braid, representing the Holy Trinity. Traditionally made on Holy Thursday, Tsoureki is a staple during Greek Easter. 

Here is our simple recipe that makes four large, fluffy, sweet, and ever-so-tasty homemade Tsourekia!  

Ingredients 

– 1.5 x kilos all-purpose white flour 

– 30gm x dried yeast

– 600ml x full cream milk, lukewarm

– 500gm x sugar

– pinch of salt

– 60gm x vanilla sugar 

– 6 x tears of mastic, freshly ground

– 6gm x mahlepi (optional) 

– 7 x medium-sized eggs, lightly beaten 

– 375 gm x unsalted butter, melted

– 1 x egg for glazing 

– 2 x tbsp water for glazing

– sesame seeds for sprinkling

Method 

-Dissolve yeast in 3/4 cups of milk and a teaspoon of sugar.  Set aside. 

– Lightly heat milk in a saucepan and add to the remaining sugar. Stir until the sugar has dissolved.

– Sift flour into a large bowl and add salt. Mix and create well in the centre of the bowl. 

-Add yeast, lightly beaten eggs, dissolved sugar, vanilla sugar, ground mastic, mahlepi (optional), and melted butter; mix well until all ingredients are well combined. 

– Cover the dough with a clean kitchen towel and leave it in a warm place to proof and double in volume. This will take 3-4 hours.

– When ready, place dough onto a clean working surface and knead with your hands for 1-2 minutes. Divide the dough into 4 pieces. Take each piece of dough and divide it into 3 equal pieces.

-Take the first set of dough and one by one, shape each of the 3 pieces into a long rope about 50 cm long, 5 cm wide. Place the 3 ropes on the baking paper, connect the 3 ropes on one end and braid them. Tuck the ends underneath. Take the second set of dough and repeat. 

-Transfer the braided tsourekia onto baking trays and cover them with clean kitchen towels. Leave them in a warm place for 1 hour to rise further.

-In the meantime, preheat your oven to 180 degrees Celsius.

– In a small bowl, add the egg yolk and water and mix well with a fork.

-Once the braids have been proofed, using a brush, apply the glaze over the braids and sprinkle with sesame seeds.

-Place tsourekia in preheated oven and bake for around 30-35 minutes or until golden- brown and cooked through. 

-Allow to slightly cool. Then move the tsourekia onto wire racks to cool completely.

Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Homemade Lemon Spinach Pockets

Our delicious vegan spinach pockets consist of a crunchy on the outside, soft on the inside homemade dough, packed with a fresh lemon spinach filling!

Ingredients 

For the dough

5 x grams dry yeast

1 & 1/2 cups warm water

2 x cups all-purpose flour, plus more for the work surface

1 x teaspoon salt 

1 x tablespoon white vinegar 

2 x tablespoons extra-virgin olive oil, plus more for brushing and greasing

For the filling 

3 x cups chopped fresh spinach

1 & 1/2 cups x chopped shallots

1/2 x cup chopped parsley

1/4 x cup chopped dill 

1/2 x cup fresh lemon juice 

1/4 x teaspoon salt

1/4 x cup extra-virgin olive oil

Method 

  • In a large mixing bowl combine yeast and warm water. Stir until well combined. Add flour, oil, and salt and mix well. 
  • Begin to knead the dough by hand. If the dough is too wet, add more flour. Continue kneading until your dough is smooth and stretchy. 
  • Shape dough into a ball and place in a large mixing bowl lightly greased with olive oil. Turn to coat all sides. Cover tightly with plastic wrap and allow to rise until doubled in size, roughly about 1 hour.
  • Meanwhile, prepare the filling: Combine, spinach, shallots, parsley, dill, and salt together in a medium bowl. Add lemon juice and olive oil and mix well.
  • Preheat oven to 200 degrees C° and line two large baking sheets with parchment paper. 
  • Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. 
  • Using a knife, slice the dough in half, then slice each half into quarters. (You’ll have about 12 pieces of dough.)
  • Flatten each piece using a rolling pin, about 15 cm. Transfer flattened dough to baking sheets.
  • Spread 2 tablespoons of filling in the middle of each piece of dough. Fold over top and close the pockets. Brush the tops of each pocket with olive oil.
  • Bake pockets until tops are golden brown, about 30 minutes. Remove from the oven and let cool on the pan until ready to serve.

*Recipe and Images by IN+SIGHTS GREECE © (Copyright)