As feta is usually too salty, I prefer to use a combination of feta and myzithra (the Greek ricotta). I also add fresh oregano or thyme and red pepper flakes.
Serves 4-6 (more…)
This Yellow Pizza, as its name implies, is a savory gluten-free cake that is traditionally added to vegetable and greens’ soups in the Italian south.
Unlike American cornbreads here the cornmeal cooks in milk until almost as thick as polenta, and then it is mixed with cheese, eggs and hot peppers. This hearty cornbread is delicious on its own, but I also like to serve it with grilled vegetables. Dice any leftover bread, dry it in a low oven and keep in an air-tight bag to add to vegetable or bean soups, as Italians do, or mix with yogurt for a hearty breakfast. (more…)
Pumpkin, Fennel and Mint pies are made in Chios and in other islands with and without cheese. The second version is the one for Lenten days, when all foods deriving from animals are banned from the table. Traditionally, the fried bourekia are wrapped in homemade phylo pastry. But since making thin phylo is not an easy task, I have found that spring roll pastry can be an excellent substitute.
For 25 rolled pies (more…)