Sefoukloti is a transliteration of the local Naxos pronunciation for “seskoula,” Greek for chard. This is one of the most unusual Greek recipes, a greens pie drizzled with honey. 8 servings 1 kilo (2 lbs.) chard (you can use spinach if you can’t find) 1 large bunch fennel 1 bunch fresh mint or myronia...
About 30 pieces 1 pound/500 g. very good quality unsalted butter (preferably sheep’s-milk butter) 2/3 cup extra-virgin Greek olive oil 10 cups coarsely chopped walnuts or blanched almonds, or a mixture of both 3 cups zwieback or other unsweetened biscuit crumbs, such as Greek frigania or Melba toasts 2 pounds/1 kilo commercial phyllo...
Buying commercial filo is like buying a pig in a blanket. You never know what you’re getting. If the box has been stored improperly, if the freezer temperature was inconsistent, then moisture may have condensed inside the box, making the filo sheets stick together or crack when pulled apart. There isn’t much you can...
Filo, which means leaf or sheet in Greece, and refers to the gossamer pastry that is wrapped around savory and sweet pies in the Greek kitchen, comes in many variations. In Greece, many home cooks still make their own filo pastry, typically a mixture of flour (often hard-wheat), water, olive oil, salt, and something...
It’s the shape that sets these lovely pies apart: filled with cheese and coiled, Cretan cooks nicknamed them sarikopita after sariki, the word for turban in Turkish. Makes 10 For the dough: 4-4 1/2 cups flour 1/2 teaspoon salt 1 cup water 3 tablespoons olive oil 3 tablespoons red wine vinegar For the filling:...
Visit us on the Blue Zone island Ikaria, where people have the longest life spans in the world, for a week of glorious Greek cooking classes in an ancient Greek-island village.
