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.
Kolokythakia tiganita (zucchini chips) are a simple and delicious starter, side, or even as a snack that can be eaten any time of the day!
You can serve these zucchini chips as they are, otherwise drizzle some lemon on top, crumble some Feta cheese on them; otherwise, we also like to pair them with tzatziki (dip).
Ingredients
– 6 x zucchinis, sliced very fine
– 1.5 x cups plain flour
– salt & pepper to taste
– 1 x cup olive oil for frying
Directions
– Lightly salt zucchini slices and set aside.
– Place flour in a large plastic bag and add pepper and zucchinis. Seal bag shut.
– Shake the bag for a minute or so, till flour completely covers all zucchini slices.
– Add oil to the frying pan and allow to heat.
– Working in small batches, place zucchini slices in hot oil and lightly fry until golden brown on each side.
Greeks worldwide celebrate the 25th of March as a double holiday- marking both a historical and religious occasion.
On this day, Greece commemorates the War of Independence against the Ottoman Empire, which led to the country’s liberation; and the Greek Orthodox Church celebrates the Annunciation of Theotokos, where Archangel Gabriel revealed to the Virgin Mary she would become the mother of Jesus Christ.
The country marks this double celebration with a special dish named “Bakaliaros Skordalia” which is codfish and mash potato with a garlic sauce.
It is a custom across the country on this day is to eat crispy, fried cod, which needs some preparation from the day ahead.
Happy Greek Independence Day!
Ingredients
For the cod
1/2 kilogram boneless, dry salted cod
1 x cup all-purpose flour
pepper to taste
oil for frying
lemon and parsley to garnish (optional)
Method for Bakaliaro
Cut the dry cod into pieces. Soak in cool water, and keep in the refrigerator for 24 hours.
Remove cod from the water and dry on a paper towel.
Season the flour with pepper and coat the cod pieces with the flour.
Add oil to a frying pan and allow to heat. When the oil is hot place cod and fry over medium heat. Turn cod over a few times to cook evenly and until it’s golden brown. Roughly 17 minutes.
Remove the cod from the frying pan and let drain on a paper towel-lined plate to soak up some of the excess oil.
Ingredients
For the skordalia
5 x potatoes
salt and pepper to taste
2 x garlic cloves
1/3 cup x red wine vinegar
1/3 x cup lemon juice
1 cup oil
Method for the Skordalia
Peel the potatoes and cut them into cubes.
Bring a pot of water to a boil, add a tablespoon of salt and when the water has boiled add the potatoes.
Boil until they are soft, approximately 20 minutes.
While the potatoes are boiling, prepare your garlic. Peel the garlic and grate.
When the potatoes have boiled, drain and keep about a cup of stock.
Allow potatoes to slightly cool.
Place potatoes in a large bowl and mash.
Combine the lemon juice, olive oil, vinegar, and grated garlic in a small mixing bowl and whisk until well combined.
Pour the marinade over the mashed potatoes and season with salt and pepper. Mix until smooth. Pour potato stock into the mashed potatoes to thin the dip to your desired consistency. Taste and adjust seasoning if needed.
With a crisp homemade filo and caramelized apple filling, our delicious version of apple strudel is a lent-friendly recipe; making it the perfect sweet during Easter fasting or anytime you are looking to serve an enticing vegan dessert!
Ingredients
For pastry
300 x grams all-purpose flour
1 x tablespoon vinegar
pinch of salt
2 x tablespoons olive oil, extra for drizzling
150ml x cups lukewarm water
icing sugar for dusting (optional)
For filling
5 x red apples
120 grams x brown crystal sugar
3 x teaspoons cinnamon
1 x teaspoon vanilla extract
1 x tablespoon lemon juice
Method
In a large bowl, mix the flour with the salt, vinegar and olive oil, and place lukewarm water in the middle of the mixture.
Knead the dough well.
Leave to rest for about half an hour, covered in cling wrap.
In the meantime, peel, core, and grate apples. Pour the lemon juice over the apples and add cinnamon, sugar, and vanilla extract. Mix well and set aside.
When ready, lightly sprinkle flour on the surface you will be using to roll out your pastry.
Divide dough into 2 pieces. Flatten out each piece and one by one, begin rolling them out slowly using a rolling pin. They should end up being about 60 cm in diameter.
Divide the filling into half and spread the apple filling evenly on both sheets of filo so the entire pastry is covered with apple.
Start rolling each filo and as you roll, press the two edges so that the filling will not come out.
Place each strand onto a baking tray that has been lined with baking paper and lightly drizzled with olive oil and also lightly drizzle the top of the pastry with drops of olive oil.
Bake in 200 degrees Celsius (pre-heated) oven for about 45 minutes, or until milopita is golden brown.
When ready, transfer to a rack and allow to cool.
Dust with icing sugar (optional), cut in slices and serve.
Today is a very significant day in Greece as it’s Kathara Deftera (Clean Monday) and the start of Sarakosti, the Great Lent period before Greek Easter.
Kathara Deftera marks the beginning of abstaining from all meat, dairy, fish, and eggs. The traditional foods for today are calamari, octopus, prawns, olives, taramosalata, skordalia, and Lagana, which is a specially-made flat bread; that is only consumed on Clean Monday. With a sesame seed crust and a soft, airy inside, this recipe includes olive oil, however, those observing a strict fast can omit the oil.
The quantities below are for four large loaves- halve or double if you would like to make less/more.
Kali Sarakosti!
Ingredients
– 1 kilo of all-purpose flour
– 18 grams dry yeast
– 1 tablespoon salt
– 2 tablespoons olive oil
– 1 tablespoon sugar
– sesame seeds for sprinkling
– 700 grams of lukewarm water
Method
– Place the flour, yeast, and sugar in a big bowl and mix thoroughly with a wooden spoon.
– Make a well in the centre and place olive oil, salt, and 2 cups of water and mix thoroughly with your hands.
– Add the third cup slowly and kneed mixture with your hands, until it becomes a smooth-like dough.
– Shape the dough into a ball, brush it lightly with olive oil and allow it to rise in a covered bowl for about 40 minutes.
– When ready, place the dough on your workbench, dusted with flour, and knead the dough again for another 5 minutes.
– Cut into 4 pieces.
– Place on lightly oiled baking sheets and shape into rectangular or oval loaves.
– Place on a baking tray and brush lightly with olive oil.
– Sprinkle with sesame seeds.
– Place in 200 degrees C oven and allow to bake for 30 minutes or until bread is golden brown.
Tiropsomo is a soft and airy homemade bread filled with creamy Feta cheese. Perfect as a starter or side, this delicious bread is easy to make and will be a definite hit amongst all cheese lovers!
Ingredients
600 x grams plain flour
1 x tablespoon olive oil, extra for drizzling
7 x grams yeast
pinch of salt
pinch of sugar
1.5 x cups lukewarm water
400 x grams Feta cheese
pepper, to taste
Method
Place flour, yeast, and sugar in a large bowl.
Make a hole in the centre and add salt, water, and olive oil.
Knead the mixture with your hands, until you get a smooth-like dough. If it seems a little dry, add a few more drops of lukewarm water.
Place cling wrap over the bowl and allow to sit for 30 minutes, for the dough to rise.
In the meantime, crumble Feta and preheat the oven to 200 degrees Celsius.
Place baking paper sheet on a baking tray and drizzle lightly with olive oil.
When the dough is ready, divide into 2 equal pieces.
Take one piece and place it onto baking paper. Using your hands, gently form a round shape base.
Place Feta all over the base and sprinkle with pepper.
Form another piece of dough into a round shape and place evenly on top of each other. Press the sides down to close.
Drizzle lightly with olive oil and place in the oven. Bake for 45 minutes, or till golden brown.
Green beans and potatoes, braised in a fresh tomato and extra virgin olive oil sauce is one of Greece’s most popular vegetarian dishes. This simple and flavoursome recipe is also a one pot wonder!
Ingredients
1 x kg green beans, washed & ends trimmed
6 x baby potatoes, peeled & halved
5 x ripe Roma tomatoes, blended into a sauce
1 x Spanish onion, finely chopped
2 x cloves garlic, finely chopped
salt & pepper to taste
1/3 x cup extra virgin olive oil
2 x cups water
Method
Add oil to a large saucepan and add string beans. Saute for two minutes.
Add fresh tomato sauce, onion and garlic and saute for another few minutes.
Add potatoes, zucchini, water, salt and pepper and stir.
Lower heat to medium and allow to cook with lid on, for an hour or until beans are tender and water has reduced. Stir frequently.
Fava is a simple and delicious puree that can be served as a starter, mezze or as a side.
You are guaranteed to find this dish in restaurants throughout Greece and mainly in Santorini, as it is one of the most special and traditional delicacies of the island.
Ingredients
500 x grams yellow split peas
2 x Spanish onions, chopped
1/3 cup of olive oil, extra for drizzling
salt and pepper to taste
1 x lemon, juiced
1 x litre water
Method
Rinse split peas thoroughly with water.
Place split peas in saucepan and pour in water and olive oil.
Allow it to come to a boil and remove any froth that forms at the top of saucepan.
Cook with lid on for about 20 minutes, then add one chopped onion, salt and pepper and allow to cook for another 25 minutes or until split peas are thick in texture.
Puree peas with a hand blender or place in food processor and mix until it becomes a smooth and creamy puree.
Place in serving dish, garnish with remaining chopped onion and drizzle lightly with olive oil and lemon juice.
The Cyclades made up of around 30 inhabited islands, are not only characterised by dazzling coastlines, rugged landscapes (except for Andros, known for its abundance of water and greenery), a rich ancient history, whitewashed box-like buildings with cobalt blue shutters and but also by the simple, succulent, generally healthy and pure cuisine of the island group.
Occupations by pirates, the Franks, Venetians, Ottomans and Maltese left their mark on these islands on many levels, including their culinary philosophies.
Since 2000 when the face of tourism began to change the islands, their cuisine changed too, with more international styles, techniques and ingredients bringing more creativity, finesse and sophistication to their valuable PDO products like bresaola-style louza, honey, Santorini tomatoes and fava, a variety of cheeses and capers.
Winemaking too has become a common attribute of this island group, with Santorini (and its 17 wineries) remaining the star. Here we offer you a guide to help you know what not to miss when you’re travelling around the Cyclades.
Fish
The Cycladic islands are more meat (especially pork) oriented than fish, although the beloved kakavia fish soup is made in different renditions. Kakavia, traditionally the “fisherman’s soup” is made by combining various kinds of fish or parts of fish, with tomatoes and in some renditions with celery as well as plenty of olive oil and lemon or avgolemono (egg-lemon) sauce.
In Syros fish dishes are more unique – atherina fish is cooked with onion, tomato and egg, and locals also have a real taste for shark meat.
Cheeses
The Cyclades are known for their delicious cheeses: goat an cow’s milk gruyere (graviera) and mild myzithra from Naxos, sharp xinomyzithra from Paros and flavoursome San Michali from Syros, trovolia from Mykonos (also made in a version with sugar and dry figs) which is the star of the island’s beloved kopanisti, also loved in Astypalea and Chios.
These and other cheese become the inspiration for pies – both sweet and savoury – made in different styles in each of the islands; small and fried, large and mixed with herbs, drizzled in honey and sesame and other dishes.
Beans
Thin, long green beans known as ambelofasoula are easily found in the Cyclades, and they’re often eaten boiled as a salad with lemon and oil or even alongside skordalia garlic sauce in some islands.
Black-eyed beans are also commonly served around these islands, served with Feta, tomato and cucumber as a salad, or sautéed with greens. Chickpeas are especially popular in Paros and Sifnos, where they are traditionally slow-cooked overnight in a revithada soup made in a clay pot.
In Sifnos revithokeftdes (chickpea patties), like falafel crispy on the outside and fluffy on the inside, are also a popular treat.
Santorini is known for its creamy, rich yellow fava, made with split peas and usually served with a topping of raw or caramelised onions, capers and lemon juice.
Legumes
Capers (which are actually flower buds that when left to blossom create beautiful purple and white flowers) grow wild on rocky walls and enclaves around the Cyclades, and in-the-know locals rush to gather them at the end of June to pickle them in saltwater and then vinegar for the year.
Santorini is famous for its flavour-packed tomatoes, grown by hydration rather than watering, and these make for not only excellent salads and sauces but the island’s well-known tomato fritters (domatokeftedes). In Andros, most green grocers sell the massive courgette-like vegetable called lyraki, which is eaten boiled with oil and lemon.
Meat
Pork products especially are characteristic of Cycladic cuisine mainly rooting back to the annual pig slaughtering tradition that began in pre-refrigerator days, when the animals were killed and every part of them was made use of in a fresh but mainly preserved form – sausages and cured louza ham. Other popular meats are lamb and in some islands, game.
Black-eyed beans are one of Greece’s most loved legumes. Most regions have their own dish with black-eyed beans as the key ingredient and today we share our family recipe- Mavromatika me Xorta (black-eyed beans with wild greens), which originated in the Peloponnese.
Ingredients
250 grams black-eyed beans
1 bunch of silverbeet or other wild greens of your choice (about 3 cups)
1 x Spanish onion, finely chopped
1 clove garlic, finely chopped
extra virgin olive oil for dressing
1 lemon, juiced
sea salt & freshly ground black pepper to taste
4 x cups water
1/3 cup lemon juice
water for boiling
Method
Place black-eyed beans in a pot with water and boil for 15 minutes and drain.
Meantime, wash and cut silverbeet into smaller pieces. Place in a large pot with water and boil for around 30 minutes or until cooked through.
In the meantime add black-eyed beans back into another pot and boil for another 20 minutes on medium heat.
Drain beans and silver beat and place both in a serving bowl. Allow cooling for a few minutes.
Add chopped onion and garlic.
Sprinkle with salt and pepper.
Drizzle with olive oil and add lemon juice.
Mix and serve straight away or you can place in the refrigerator and serve late.
This traditional Greek meatball soup finished off in a creamy egg lemon sauce is one of Greece’s most popular dishes in the cooler months. With a few key ingredients and very simple steps, you can create a beautiful meal for the entire family.
Ingredients
500 x grams lean minced beef
1 x cup medium grain rice
1/4 cup x parsley, chopped
1 x onion, chopped
1 x clove garlic, chopped
2 x lemons, juiced
2 x eggs
1/4 x cup olive oil
salt & pepper to taste
Method
Place mince, chopped onion, rice, garlic and parsley in a large bowl.
Add salt, pepper and olive oil.
Knead the mixture with your hands, until smooth in texture.
Allow to rest in fridge for 10 minutes.
Fill a large pot 3/4 of the way with water and bring to a boil.
Add the meatballs gently, one by one, using a spoon.
Lower heat to medium and allow to simmer for 50 minutes.
To make the lemon sauce, crack the eggs in a bowl and whisk. Add lemon juice and whisk well.
Add 2 x ladles of juice from the soup into bowl and whisk thoroughly and quickly.
Stir the egg lemon sauce into soup and cook for another couple of minutes on low heat.
These melt in your mouth sweet banana peppers are filled with Feta, ricotta, basil and parsley- the perfect entree, side or mezze!
Ingredients
6 x sweet banana peppers
1 x cup Feta cheese, crumbled
1 x cup ricotta cheese, crumbled
2 x tablespoons fresh basil, chopped
2 x tablespoons fresh parsley, chopped
2 x tablespoons semolina
cracked pepper to taste
2 x tablespoons olive oil, extra for drizzling
Method
Wash and cut off the top ends of peppers. Take seeds out and set aside.
Add Feta, ricotta, basil, parsley, semolina, pepper and oil in a bowl and mix with wooden spoon, till well combined.
Using a tablespoon, stuff each pepper with cheese mixture and lay flat on a baking paper lined tray.
Drizzle lightly with olive oil and place in 180 degrees (preheated oven) and bake for 25 minutes, or till peppers are cooked and cheese is completely soft.
