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! 


  • 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


  • 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) 

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!


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


  • 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) 

Homemade Milopita Strudel Recipe

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! 


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


  • 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.

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

Greek Lentil Salad Recipe

No doubt you’ve heard of Greece’s well-known Fakes (lentil soup) but did you know Greeks also like using lentils in salads? Chances are you will come across a range of lentil salads in restaurants on the Greek islands, especially in Lefkada, where this great legume grows and thrives!

Our simple and satisfying recipe (loaded with fresh ingredients and nutrients) is the perfect vegan meal for any time of the day! 

  • 300 grams lentils
  • 1 x cup shallots, finely chopped
  • 1 x Spanish onion, finely chopped 
  • 2 x cloves garlic, finely chopped
  • 1 x carrot, grated 
  • 1 x red capsicum, finely chopped 
  • 1 x green capsicum, finely chopped
  • 3/4 x cup parsley, finely chopped
  • 1/2 x cup olive oil
  • sea salt & black pepper to taste
  • 1 x lemon, juiced
  • vinegar to taste
  • 1 x litre water 
  • Sort through the lentils and remove any debris (you may find some tiny rocks). Pour the lentils into a colander and rinse under running cold water. 
  • Place lentils into a deep saucepan. Add water and bring lentils to a boil over medium-high heat.
  • Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the lentils are tender (about 25 minutes.)  
  • Drain the lentils and allow to cool for about 20 minutes.
  • Meanwhile, in a serving bowl, add your finely chopped shallots, onion, red and green capsicum, parsley, and grated carrot. Set aside.
  • To prepare the dressing, combine olive oil, vinegar, fresh lemon juice, garlic, salt and pepper together and whisk until thoroughly blended.
  • Once the lentils have cooled for about 20 minutes, add them to the serving bowl.
  • Pour dressing over the salad and toss until blended. 
  • Taste, and add more salt and pepper if necessary. 

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

Greek Okra Recipe

Okra (Bamies Kokkinistes) are packed with nutrients and vitamins, including protein, zinc, potassium, magnesium, folate and calcium.

There are many ways to cook okra and lots of recipes use a baking method, however our recipe is stewed okra with fresh tomatoes and onion- it’s flavoursome, simple and quick to make!

This is our popular recipe which we first shared on our former food blog Flavours & Flair. 

Ingredients →

– 500 x grams okra

– 1 x white onion, chopped

– 3 x ripe tomatoes, grated

– 1/2 x cup white vinegar

– 1/4 x cup olive oil

-1/4 x cup water

– salt and pepper to taste

Method →

– Wash the okra and trim pointy ends off.

– Place okra in bowl and cover with cold water. Add vinegar and allow to soak for 2 minutes.

– Drain, pat dry and set okra aside.

– Add olive oil in pan and allow to heat.

– Add chopped onion and sauté for 2 minutes. Take sautéed onion out of pan and place in a dish.

– Add okra to pan and sauté for 5 minutes.

– Add onions back in with grated tomato.

– Add water and season with salt and pepper. Stir and allow to cook on low to medium heat for around 30 minutes, or until sauce thickens.

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