Hortopita — Greek Pie of Wild Greens and Feta
Hortopita is a rustic Greek savory pie that turns foraged wild greens and herbs into a sumptuous filling. Its name literally means “greens pie,” often made in early spring when people gather tender dandelions, nettles, spinach, and other leafy herbs to cook. In this dish, those fresh horta (greens) are chopped and mixed with briny feta cheese, beaten eggs, and…
Loukanikó: Greek Spiced Sausage
Loukanikó (λουκάνικο) is a traditional Greek pork sausage distinguished by its bright orange and fennel seasoning. Its name simply means “sausage.” Typically sold at markets and fairs, loukaniko is made from coarsely ground pork mixed with herbs and spices like crushed orange peel, fennel seed, garlic and often red wine or vinegar. The sausage is usually sold fresh and is…
Bougatsa (Greek Custard Pastry with Phyllo)
Bougátsa is a warm Greek pastry made of layers of flaky phyllo dough filled with a rich custard or cheese. Originating in northern Greece, it’s a beloved treat often enjoyed at breakfast or as a sweet snack. Traditional bougatsa has a silky semolina custard (called “vanilla” bougatsa) that contrasts with crisp, buttered phyllo sheets. The top is usually dusted with…
Gyros (Greek Spit-Roasted Meat Wrap)
Gyros (Greek: γύρος, meaning "turn") is a classic Greek street-food wrap. Strips of spiced pork (or chicken/lamb) are stacked on a vertical spit and slow-roasted until richly browned. As the meat turns, paper-thin layers are shaved off and piled into a warm pita. Each pita is topped with ripe tomato slices, crunchy onion rings, and a generous spoonful of creamy…
Dakos (Cretan Barley Rusk Salad)
In the sun-drenched island of Crete, a simple salad called dakos (pronounced “THAH-kos”) captures the heart of Mediterranean flavor. At its base lies a crisp barley rusk (paximadi) – a dense twice-baked bread that stands up to juicy toppings. Ripe summer tomatoes are chopped and spread over the rusks, and creamy crumbles of feta (or local mizithra cheese) top it…
Lakerda – Salt-Cured Bonito Slices
Lakerda is a prized traditional Greek meze made from salt-cured bonito (a type of large tuna-like fish). Its preparation involves preserving thick steaks of fresh bonito in salt brine for several days until the flesh is firm and deeply flavorful. When ready, the slices of lakerda are served simply drizzled with extra virgin olive oil and fresh lemon juice. The…
Midia Saganaki – Spicy Greek Mussels
Midia saganaki is a delightful Greek seafood meze that highlights the natural brininess of mussels with the tangy richness of tomato and feta. In this rustic dish, fresh mussels are quickly sautéed and then simmered in a vibrant, herb-scented tomato sauce. The process ends with a generous sprinkle of crumbled feta cheese and chopped parsley, creating a saucy, shareable plate…
Garides Saganaki – Greek Shrimp with Tomato and Feta
Garides saganaki is a vibrant Greek seafood dish that straddles the line between meze and main course. In this classic recipe, large shrimp are briefly sautéed, then bathed in a rich, chunky tomato sauce infused with garlic, herbs, and a hint of heat. A splash of lemon and generous crumbles of feta cheese finish the dish, lending bright acidity and…
Psari Plaki – Baked Greek Fish
Psari plaki is a beloved home-style dish from Greece, where simple ingredients combine into a comforting seafood casserole. The name literally means “fish in a flat dish,” a nod to the traditional method of baking fish with vegetables and olive oil (the word plaki refers to this casserole-style cooking). This rustic oven-baked fish dish is deeply rooted in Greek island…
Exohiko — Greek Country-Style Meat Parcels in Phyllo
Exohiko (Greek for “countryside” or “outside”) refers to a rustic baked parcel beloved in Greek home cooking. This hearty dish features tender cooked meat (often lamb), layered with vegetables and cheese, all wrapped in crispy phyllo dough or sometimes parchment. It’s comfort food that was traditionally made with leftovers: pieces of roast lamb, bits of cooked vegetables, and any hard…
