grape leaves preservation
Grape leaves are a popular ingredient in many cuisines, especially in Mediterranean dishes, and are typically used for the traditional dish of stuffed grape leaves, or dolmades. There are various preservation methods that can extend their shelf life and maintain their freshness:
Firstly, we gather them around May when they are tender. We look for leaves that are not torn, are soft, have a light green color, and when handling them, we shouldn't be able to feel the veins of the leaf prominently. We cut the leaves carefully with a bit of the stem attached. Then we place them one on top of the other in a clean bowl. After that, we wash them meticulously and snip the stems off with scissors.
Freezing: One of the most common methods is freezing the leaves. To freeze them, you first need to blanch them lightly for a few minutes until they soften, then remove them and place them in cold water. After draining well, lay the leaves flat between sheets of parchment paper, and then put them in the freezer. With the freezing method, we can also freeze the leaves raw, placing them in bags from which all the air is removed (vacuum).
Boiling and Sterilization: You can also preserve the leaves in sterilized jars. Boil the jars and lids, and place them on a clean towel. Then blanch the leaves for 2-3 minutes, and place them in jars with 1 tbsp salt, lemon, and water, creating a salty solution that preserves the leaves. Put lemon slices at the bottom of the jar, the blanched leaves rolled up, scattered lemon slices, and a spoonful of lemon juice. Fill the jar with boiling water, close the lid, and boil the jar with the lid facing downwards for about 15 minutes. Then remove them from the pot and place them upside down on a towel (with the lid facing down) until they cool. Store them in our cupboard when we are sure that the canning has been done correctly.
Preservation in Oil: Alternatively, you can boil them, drain them, and then store them in clean jars covered with olive oil.
Drying: Dry the grape leaves either naturally, by letting them under the sun or by threading them with a thick thread and hanging them in a shaded area, or by using a food dehydrator. After drying, store them in an airtight container in a cool, dry place. When you are ready to use them, you will need to rehydrate them by soaking them in warm water until they become pliable again.
With a plastic bottle: Wash and drain a plastic bottle very well. It is important that no drop of moisture remains inside the bottle. For this, it would be good to let them stay in the sun for a while before use, or a good internal blow with a hairdryer. Then, we take 2-3 dry leaves together and roll them up so that they can fit through the mouth of the bottle. With a stick, we press them down lightly and continue until filled. When the bottle is full of leaves, we press it from the sides so that all the air comes out. Screw the bottle and store the plastic bottles in a shaded place.
Preservation in Vinegar: You can also preserve the leaves in a water and vinegar solution. After boiling and draining them, place them in jars with the water and vinegar mixture and store them in the refrigerator.
Pickling: A method that combines boiling and preserving in vinegar, with the addition of spices and other ingredients to give more flavor to the leaves.
When using these methods, it is good to note the preservation date on the container, so you know how long they have been stored. This will help you use them within the optimal consumption period.
Always remember to clean and dry the leaves carefully before preservation and keep them in clean containers to avoid the growth of bacteria. Also, it is important to renew the preservation solution if you notice any changes in appearance or aroma, and consume the preserved leaves within a reasonable time frame.
During preservation in vinegar, make sure to fully cover the leaves with the liquid and regularly check the closure of the container for possible leaks or reduction of the liquid.
Finally, whichever preservation method you choose, always wash and prepare the leaves carefully before preservation to ensure they are safe for consumption when you use them in the future.
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Olive Oil
Liquid gold according to Homer, the cornerstone of the Mediterranean diet, the protagonist of our cuisine, our olive oil.
Its benefits are many, and its uses even more. In ancient times, the olive tree, the tree of the goddess Athena, was a symbol of peace, fertility, purification, victory, and power, as well as a fundamental element of nutrition and more. It was essential for lighting lamps, for the care of women's bodies and hair, for heating, and more.
In the Hippocratic Code, it is mentioned for over 60 medicinal uses for skin disorders, gynecological issues, wounds, burns, and other ailments. The olive tree was revered and considered sacred. Aristotle stated that anyone who cut down or uprooted an olive tree would be judged in the Areopagus. If found guilty, they would be sentenced to death.
The production of olive oil followed the following process. First, the olives were beaten and crushed in a wooden trough with a hole at the bottom for the exit of the olive paste. Then, the paste was placed in a press where the extraction was done using weights attached to ropes at the edge of the beam. This way, the oil would flow and go through a pipe into a clay vessel.
The first oil was used for consumption, the second for ointments and medicinal purposes, and the third for lamps.
In modern times, olive oil is the basis of the Mediterranean and healthy diet due to its monounsaturated fats and antioxidant properties. It is rich in vitamins A, D, E, K, iron, antioxidants, anti-inflammatory and antibacterial properties (it can block or kill Helicobacter pylori bacteria), aids in weight loss, improves blood flow with its omega-3 fatty acids, enhances sexual life, helps fight certain types of cancer, boosts the immune system, contributing to longevity. It also helps prevent cardiovascular disease, diabetes, and Alzheimer's.
It is anti-aging, protects against free radicals, and preserves cell oxidation.
For cooking, olive oil is the most suitable oil. The best way is to add it at the end of cooking, as this way the valuable ingredients are not altered. The flavor of our food will be lighter, tastier, and with all its precious ingredients because it is simply olive juice and not fatty substances like seed oils.
In frying, olive oil is the ideal solution because it remains stable due to its antioxidant substances at high temperatures, as it withstands higher temperatures than seed oils (200°C instead of 170°C).
However, in frequent frying, olive oil transforms into trans fat and can cause damage to our health.
Store olive oil in a cool, dark place. Heat and light reduce its shelf life. When you want to store it in a container, you can use glass bottles and seal them tightly.
We can "play" with flavors for our salad or cooking by adding herbs (rosemary, thyme, oregano, laurel, etc.), garlic, hot peppers, and more to the bottles.
We grew up with pure olive oil in our grandmothers' and mothers' cooking, and we will continue to grow up correctly along with the next generations.
And as Odysseas Elytis said, "If Greece were to be completely destroyed, there would remain an olive tree, a vine, and a boat. These are enough to rebuild it from scratch."
Early Harvest Olive Oil
Early harvest olive oil is the early oil that comes from the crushing of olives that have not yet wrinkled and still retain their green color because they are still unripe. The ancient Greeks, as mentioned by Dioscorides, called it "omotrives" or "omphacium." In fact, he recommended the use of this particular oil for toothaches and headaches. Hippocrates considered it beneficial for more than 60 diseases. It is also known from ancient Greece that not all oils had the same efficacy and health protection.
The olives are collected in October while they are still unripe and green, and the processing is done on the same day or at most the next day.
Its color is a bright green, due to the chlorophyll of the unripe fruit, which contains high doses of antioxidants.
Its taste is bitter, spicy, and pungent with a strong olive aroma. It is an oil that is not available all year round because it retains its properties for only a few months. From the moment it is harvested and processed, it keeps its intense characteristics until about March. Gradually, as time passes, it will lose its strong smell and taste but not its nutritional properties.
Over time, unprocessed and unfiltered early harvest olive oil will show a deposit (sediment) at the bottom of the container, known as "mourga." It is a natural residue that indicates the purity of the olive oil.
For Europeans, early harvest olive oil is considered first-class olive oil, and in recent years there has been an effort to secure its status as "extrissima," meaning the cream of the crop of olive oils.
Compared to mature pure virgin olive oil, early harvest olive oil is more resistant and richer in vitamins, minerals, and polyphenols which protect our cells from free radicals such as cancer formation. It is rich in antioxidant activities, anti-inflammatory properties, protects the cardiovascular system, and enhances longevity.
YOGURT
Since ancient times, yogurt has been an integral part of the Greek diet. They called it "hygiarto," because they considered it a food very rich in nutrients. Yogurt (from the Turkish word "yogurt") is milk that has undergone fermentation. It came to us from the Middle East and is a beneficial food for the digestive, gastroenterological, and nervous systems. A bowl of traditional yogurt helps us cover a significant part of the recommended daily dietary protein, which our body uses to properly build muscles, bones, joints, skin, hair, etc., as well as 20% of the daily intake of vitamin B12. Traditional yogurt is also rich in potassium, sodium, and probiotics. Probiotics are friendly bacteria that help us reduce stomach and intestinal problems and strengthen our immune system. Additionally, its high calcium content lays the foundation for strong bones, teeth, and protects adults from osteoporosis. It is a nutritious start to our day, as well as a good snack or a meal after intense strain on the body (manual labor, training, etc.). It is a good source of iodine that aids in the proper functioning of the thyroid. Extremely digestible, as milk takes 4 hours to pass through the digestion process, while yogurt takes only 1, and its absorption by the intestine is faster. It prevents urinary bladder infections, kills various harmful organisms in the intestine, and helps in the regeneration of its flora. It is beneficial for smokers and those who consume large amounts of alcohol because it protects the stomach's mucous membrane.
In Greece, you can find it available in many types such as cow's, sheep's, goat's, and buffalo's. Strained, dessert-style, with fruits, with nuts, with biscuits, with cereals, etc.
It's a staple ingredient in cooking preparations for dishes, sauces, desserts, and sweets, but also for smoothies, etc.
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pies
Greek pies are so much more than just a dish. They are a cultural heritage, a symbol of Greek hospitality, and a gastronomic delight that has been preserved unchanged for centuries. From ancient times, when pies were often offered to the gods as a sign of gratitude for the harvest, to our days, when every celebration and family meal seems to be accompanied by a pie, the tradition is vividly kept alive. Essentially pastries, with or without dough, simple or complex, quick or time-consuming, with various fillings, sweet or savory, fasting or festive, depending on the region. Throughout Greece, we encounter similar pies with different names that depend on the place and the products that housewives used to have at home, making pies to feed the family.
In every Greek region, the pie has its own unique variation. The ingredients may change depending on the seasons and local production, but the essence remains the same: fresh, quality ingredients, real flavors, and a lot of love in the preparation.
From the kneaded dough that requires skill and patience to the rich filling that often consists of simple, but flavor-rich, ingredients of the Greek land, the pies reflect the Greek ability to turn the simple into something marvelous.
In many areas in Greece in the old days, a serious criterion for a girl to become a bride was that she had to know how to masterfully open a thin dough and to make intricate designs on bread and the decoration of cookies.
It was a saving solution for housewives, as they put in for their children at school, for their husbands at work, or a piece for dinner with a sage or chamomile. Grandmothers in the mountain villages where snow was common made dry pies. From spring when the various herbs came out tender, until autumn they gathered herbs, which they made into bunches, and dried them in a well-ventilated shady place. Then they put them in fabric bags or pillowcases that they had salted. That is, they had dipped them in a solution with a lot of salt, they had dried up and thus put the dried herbs inside, protecting them from insects. Later, when they wanted to make a pie in the winter, they just soaked them in water and they were ready to use as if fresh.
In most parts of Greece, we have pies that do not have dough but instead use a cornmeal slurry. And you had to be a craftsman to properly bake the corn slurry, so it would make a crunchy crust on top and inside the herbs were ready. And let's not forget that in the old days, pies were baked in a clay pot with a rounded lid, inside nestled coals. They placed the pie, and covered it around and also on top with coals to have a uniform baking. Later they baked pies in the stove, and finally, in today's era in the electric oven.
Whether sweet or savory, each pie has its own story to tell, a story full of aromas, flavors, and the Greek tradition that continues to live through its simple recipes that pass from generation to generation. Each cooking and every bite is a journey through time and space, starting from ancient Greece and reaching up to modern Greek tables.
They are not just part of the diet but a piece of Greek identity. At every celebration, observance, or meeting, the pie has its honor. At Christmas, Easter, even at engagements or weddings or baptisms, pies always have a place. It represents generosity, community, and prosperity. The process of opening the dough, preparing the filling, and cooking with patience and care is a form of expressing love.
With a multitude of traditional recipes that are as luxurious in taste as they are simple in execution, pies are the food that accompanies Greeks from the happiest to the most challenging times. It is an expression of Greek life, a life full of flavors, aromas, and the value of sharing.
The world moves forward and so does the way of processing dough. In today's era, there are ready-made dough sheets in commerce, which have solved our hands, because if we want to make a pie, we just make the filling, and the dough is ready for us to proceed with our pie for baking. But if we want to make the dough ourselves, there are kitchen machines that will knead the dough nicely and effortlessly, so we can easily and quickly open our homemade dough.
The most widespread pies are tyropita (cheese pie), spanakopita (spinach pie), prasopita (leek pie), zambonotyropita (ham and cheese pie), bougatsa, milopita (apple pie), kolokythopita (pumpkin pie), etc. but let's not forget the traditional pies with local names, which have grown generations and generations.
Ultimately, Greek pies are not just a food, they are a gastronomic experience that one can find only in the rich and diverse Greek cuisine. Whether served warm and crunchy or cold as a snack, pies remain favorites in every Greek home and table. Let's take a closer look at some of them.
Flour Pie (Alevropita)
This is the easiest, quickest, and very tasty pie you can make since its ingredients are very few and basic in the house. It comes from Zagori and is the most common pie for breakfast, as an appetizer, next to a salad, for a snack, for afternoon tea, for dinner with tea, for school, for work, and more... It has only 4 ingredients and its taste is unforgettable. Flour, eggs, cheese, butter. It doesn't have a dough and is essentially a batter that we place in a baking dish and bake, resulting in a very thin and very delicious pie. I have also encountered this pie at the foothills of Olympus, in a village I visited (Rapsani), where they make it inside a wood-fired oven.
Egg Pie from Roumeli
Egg pie is a different kind of pie, which is enriched with eggs and cheeses. It is usually made during the Cheesefare Week since the great Lent is about to begin and they needed to use up all the eggs and cheeses to start collecting eggs for 40 days for the Easter egg dyeing. So, essentially, the egg pie was like a cheese pie with various cheeses inside but they put quite a few eggs, milk, butter, and of course traditional phyllo dough from the housewives who opened it intricately, making designs around the rim. It had its honorary place at the table since for 40 days they would not eat these ingredients again.
Vasilopita (New Year's Cake)
The pie of Saint Basil. We make it on the eve of the New Year and cut it as soon as the year changes. We will most often find the politiki (from Constantinople) and smyrneiki (from Smyrna) vasilopita. One is fluffy with spices and nuts, and the other resembles tsoureki (sweet bread), aromatic and very tasty. In Western Macedonia, in some villages instead of vasilopita, they have leek pie or cheese pie. In all versions, we have one common element. The coin that is placed inside for good luck of the year. The head of the household cuts the vasilopita, who will first cut pieces for Christ (and Virgin Mary), for Saint Basil, and for the poor.
Galatopita (Milk Pie)
The Messinian galatopita is the traditional dessert of the area. It is seen on festive tables, at Christmas, but also after Easter, as well as during the Cheesefare Week. Generally, we will encounter galatopites all over Greece, in many variations. With or without semolina, with or without phyllo, even a fasting version with almond milk.
Lesvos Giouzlemedes (Lesvos Cheese Pies)
Giouzlemedes are traditional fried cheese pies from Lesvos. Their name comes from the Turkish word "goz" which means eye, reflecting the small bubbles that form on their surface during frying. In Lesvos, they are found as a meze, accompanied by ouzo from Mytilene, served as an appetizer, in salads, and also in all homes where housewives make them in various shapes (triangles, squares).
Walnut Pie (Karydopita)
A traditional syrupy dessert that looks like a cake and contains walnut meal. We find it both in a fasting version and with butter. In our country, the distinguished one is the Gianniotiko walnut pie, famous for its deliciousness. Its appearance is dark due to the walnuts, as well as the spices such as cinnamon and the raisins. Often it is also found with a chocolate topping.
Cake
The cake is a sweet, fluffy dough that we bake in the oven. It's a favorite snack for all of us since we can make it at any time we want at home. It contains butter, milk, eggs, flour, and baking powder, and we bake it in round or rectangular molds. We find it in various flavors, such as banana, lemon, chocolate, vanilla, orange, etc. As a type of cake, we can also include wedding cakes, birthday cakes, or festive cakes like Christmas, Carnival, Easter cakes which we adjust in flavor according to the occasion.
Epirus Pie (Kothropita)
A supreme pie!! An unusual pie, I might say, which the Epirotes made with boiled meat and rice. The meat could be lamb, veal, or even chicken. They boiled the meat, then shredded it, keeping the broth. They opened a dough sheet, placed the meat around the edge, covered it with the dough, and in the middle, they put rice with the meat broth. They baked it in a hot oven, and the whole house smelled wonderful. A festive pie, seen at Christmas tables, weddings, baptisms, etc.
Savory Pumpkin Pie (Kolokythopita)
The savory pumpkin pie is made with green zucchini, grated and well-drained, with the addition of feta or myzithra cheese. Wonderful as an appetizer or snack. It can be found with various herbs to give flavor and aroma, embraced and baked with crispy phyllo dough or handmade country-style dough.
Sweet Pumpkin Pie.
The sweet pumpkin pie is made with the orange pumpkin. After it's grated and drained, it's baked with raisins, nuts, and various spices such as cinnamon and clove, in a delicate, crispy dough or in handmade country-style dough. We encounter it more in winter because pumpkins start to be collected from late autumn. Thus, the sweet pumpkin pie is particularly beloved by children due to its wonderful taste, and it is a staple at every Christmas table!
Chalkidiki Lazy Pie (Kolombaropita)
Known as the "lazy pie" in Chalkidiki, it's something between a pie, batzina (savory pumpkin pie), tart, and sfougato (omelette pie). It's an easy pie where you don't need to open a dough sheet, and the housewives made it to quickly feed their family with whatever ingredients were in the fridge, based on cornmeal. So, Kolombaropita would be made with various vegetables, cheeses, eggs, yogurt, etc.
Kourkouto (Cornmeal Pie)
It is a pie made with cheeses or vegetables, trachanas (soured wheat), without a dough sheet. To bind this pie, we use flour, milk, eggs, and the main ingredient (cheeses, vegetables, etc.) and bake it in the oven in a baking tray. Each place has its own version of the pie. In Metsovo, there is a wonderful pie with their smoked cheese combined with bacon and onion or leek.
Meat Pie (Kreatopita)
The meat pie is an international pie that we find in countless variations of meat types, cuts, combinations, pie shapes, and baking methods. In Kefalonia, there is the traditional meat pie with pork, beef, lamb, or goat combined with rice, tomato paste, and dough kneaded with wine. In Ioannina, Thrace, etc., they combined the meat with leek, onions, feta. That is, whatever each place produces more. As we see generally around the world, the meat pie has been adapted according to habits and material productions. For example, in India, we find meat pies where lamb or chicken was mixed with spices such as coriander, etc., making "samosa" enhanced with peas and lentils. In Latin America, the meat had intense spices, peppers, and they enhanced the filling with salami, cheese,egg, etc. In the Middle East, they use spices, tahini, tomatoes, pine nuts, yogurt, and usually beef in what they call "sfiha." In Australia and New Zealand, they enhance the meat with bacon and onions. In Germany, the meat pie has plenty of butter, and pieces from various sausages to enhance the flavor. Their meat is marinated with beer and served with cabbage.
Mykonos Onion Pie (Kremmydopita Mykonou)
A traditional pie from Mykonos, which includes both dry and fresh onions with plenty of dill and fennel, and the flavor is bound together with tyrovolia cheese. The pie is very aromatic, zesty, and is highlighted by the handmade phyllo dough.
Mani Lalaggia
Traditional Mani lalaggia are crispy dough strips fried in olive oil in a spiral shape. Housewives prepare them just before Christmas in the classic shape, as well as in festive shapes like stars, balls, crosses, etc. In Mani, you'll find them in every bakery or pastry shop, occupying a special place as they are consumed in large quantities. They are addictive once you start eating and are often offered as a treat in baskets.
Sausage Pie (Loukanikopita)
Loukanikopita, a dish said to have come from Germany, has become particularly popular and was a quick snack to satisfy hunger. The dough was made from village-style phyllo or a simple dough, where there were both fried and baked versions of the pie. There was a wide variety of sausages, so the combination of fillings produced excellent results. In addition to sausage, flavors were complemented by cheeses, cabbage, various sauces, and even leftovers from meals. Today, loukanikopitas come in a wide variety due to the variety of meat in the sausage, spices, and additional ingredients that make the sausage tastier.
Loukoumades
Loukoumades (lokma in Turkish, meaning bite) are made from a yeast dough batter. This popular sweet, spherical in shape, is served with chocolate, honey, cinnamon, syrup, or sugar. They are also known as "sfingi" by the Greek Jewish community who offered them as a Christmas dessert. In our country, they are made all year round, as a dessert, for afternoon snacks, and even for breakfast with honey and walnuts. We also have stuffed loukoumades with seasonal fruits.
Macaroni Pie (Makaronopita)
An easy pie that can be found with phyllo dough, as a batter, or even as a tart. Makaronopita was the housewife's solution to make a meal with whatever ingredients were in the fridge. Thus, we find makaronopitas with meat, vegetables, deli meats, cheeses, etc. A favorite for everyone is the village-style makaronopita with feta, bell peppers, tomatoes, and olives. Rolled makaronopita wrapped in phyllo or village-style dough is also common.
Mamaliga of Lamia
This is a traditional local pie made with pumpkin and feta. It's special because it doesn't have a dough sheet; it starts in a pot and is finished in the oven. It can be found with variations, such as with potatoes, trachana, etc., and with more than one type of cheese, giving Mamaliga its distinct taste.
Mushroom Pie (Manitaropita)
A divine pie made in Kastoria and Florina. It's prepared with fresh or dried mushrooms and handmade phyllo or puff pastry. It can be found in a fasting version, or with the addition of eggs or cheeses. The pies with various kinds of mushrooms are outstanding, offering an intense flavor.
Skirian Marmites
Marmites are pies made on the island of Skyros on the eve and the day of the Epiphany. There are fasting versions filled with raisins, pumpkin, walnuts, etc., and regular versions with myzithra or feta filling. According to tradition, the marmites were eaten by goblins, who reached in through the chimney (goblins could elongate their arm as much as they wanted) and, while singing, asked the housewives to give them the pie, which they took and left. Marmites are traditionally baked on bricks or onions in the fireplace but are now also baked in ovens.
Eggplant Pie (Melitzanopita)
A distinctive pie with a devoted following, thanks to the eggplant which gives a special aroma and taste. Melitzanopita can be found with a wonderful combination of bell peppers, usually in its fasting version, but also with feta which blends wonderfully, as well as with various cheeses. The phyllo for melitzanopita is always village-style, handmade.
Mykonos Honey Pie (Melopita Mykonou)
A traditional pie from Mykonos made with tyrovolia, the fresh cheese of Mykonos. It's a fragrant, sweet pie loved by all. In almost all our islands, we have similar honey pies, such as in the Cyclades, where they make honey pie with their own cheese, and the base only has phyllo dough at the bottom, in Crete with sweet myzithra cheese, etc.
Apple Pie
A pastry that can be seen both as a covered pie with an apple filling and as an open tart. Its country of origin is England, where it is made with grated dough for the base, and the filling on top covered with dough strips creating patterns. In our country, wonderful apple pies are traditionally made in Pelion. The apple pie can be found in many variations: as a pie with an apple, walnut, and cinnamon filling; as a tart; as a cake with apple pieces; upside down; as a batter. The filling, besides apple, includes walnuts, raisins, spices, and of course, it's always accompanied by a scoop of ice cream.
Baklava
Baklava is a favorite dessert that has come to us from the Middle East. It has a filling of nuts, covered with very thin phyllo dough, and is drenched in sugar syrup or honey. It has been a PDO product of Turkey since 2008. In our country, the Baklava of Kymi is particularly distinguished and is famous throughout Greece. The special feature of Kymi Baklava is the many layers of phyllo dough interspersed with layers of almonds, and its syrup is rich in honey. The layers should be no fewer than 70. It is satisfying, tasty, and delightful, rightfully holding the first place in baklava in Greece.
Babanetsa
A traditional pie from Roumeli, made with various herbs, cornmeal, and cheese. It is an easy pie, and as they characteristically say, it is the pie of the lazy. It doesn't have a top layer of dough, but the ingredients are spread in the pan and bound together with a cornmeal batter, creating a golden crust on the top of the pie. It is baked in the oven and can be enjoyed at all times!
Gianniotika Batsaria
The simple herb pie of Ioannina, with basic ingredients such as cornmeal, or plain flour, milk, and eggs. It is eaten hot or cold, accompanied by yogurt. The herbs are those that were abundant in the area, such as dock leaves, spinach, wild greens, fresh green onions, dill, parsley, and of course, crumbled feta cheese, which gave the pie its flavor.
Preveza Blatsara
Blatsara is a local pie that is made quickly and easily. It is made with various herbs, spices, fresh green onions, and cheeses. It does not have phyllo dough but is made with a cornmeal batter. A favorite pie for housewives as it was made very quickly and was an everyday pie on the table for breakfast, afternoon snack, or dinner with tea.
Bougatsa
Bougatsa refers to the phyllo dough with which the pies are made. Famous bougatsas in our country can be found in Serres (where the largest bougatsa in the world was made, which entered the Guinness Book of World Records in 2008) and in Thessaloniki. The word bougatsa is a corruption of the Turkish word pogaca, which means dough. There are many pies made from bougatsa dough, such as with cheese, minced meat, spinach. However, we all associate bougatsa dough with cream, with plenty of powdered sugar on top and cinnamon. The chocolate cream bougatsa is also very tasty and has been particularly loved.
Boureki
Boureki is a type of thin, delicate phyllo dough that we fill and roll up to create a small tube. We can find bourekis sweet or savory. Its origin is from the East and has been adopted and loved by all of us. In Greece, the famous Chaniotiko boureki is filled with potatoes, zucchini, and myzithra cheese. Also well-known are the Cypriot "zambousies," which are bourekis (pourekia) filled with poppy seeds, fennel, and yellow squash.
Mesolongi Brikopita
Brikopita is an extremely tasty pie based on chicken meat (we may also see it with wild duck or pork meat). The village phyllo dough is made with the addition of cornmeal, which becomes the base for the pie, and the filling, besides the chicken, includes eggs, cheeses, and finally, it is covered with a cornmeal batter made with the broth
from the boiled chicken.
Cretan Myzithropita
The Cretan cuisine is known as one of the healthiest and most balanced, contributing to longevity. Thus, they make various varieties of myzithropita. There is the sweet myzithropita, the savory, the watery, the Sfakian with honey, the individual myzithropitakia, and of course, the myzithropites made in a frying pan. They are served plain, with honey, powdered sugar, nuts, sesame, and many other accompaniments.
Macedonian Papaftia
Papaftia are small pies filled with minced beef, plenty of onion, and dough made from bread, which they rolled out into sheets, filled with the mince, and fried in hot butter.
Potato Pie (Patatopita)
A type of pie with village-style phyllo dough, crust, or with a batter, which has a filling of potatoes and spices. It is more commonly found during fasting periods and is made in all parts of Greece, appearing as a classic pie, as a rolled boureki, as a tart, as a batter, and even in a roll.
Pontic Perek
Perek are very crispy leaves made only with flour and water. They knead them and cook them on a "sats" (a metal tray - a sheet of metal) that sits over the fireplace, spread the batter very thinly, and let them dehydrate completely. They would store them in a dark, well-ventilated place, and when they wanted to make pies, they would wet them slightly, butter the leaves with feta, and bake them.
Piroshki
Piroshki are fluffy, fried small oval pastries with various fillings. The traditional piroshki is made with potato, but we also find them with minced meat, egg, mushrooms, feta cheese, cream cheese, ham and cheese, sausage, or even cabbage. The sweet version is with various jams or spoon sweets. A traditional Russian-Ukrainian dish that has been loved by all.
Thessalian Plastos
Plastos is a traditional, quick, and easy pie from Thessaly which is made with various herbs, leeks, spinach, or cheeses and instead of phyllo, it is cooked with a cornmeal batter.
Rice Pudding (Rizogalo)
Rizogalo is a creamy dessert based on rice and milk. It is served in small bowls with a sprinkle of cinnamon. It is made in a pot, but baked rice pudding is also excellent. Rice pudding is made in many countries around the world, and in some, it is a characteristic Christmas dessert.
Rice Pie (Rizopita)
Rizopita comes in two versions, savory and sweet. It was an easy solution for a filling family meal as the housewives used whatever was in the fridge in the past. Meat, vegetables, cheeses, legumes, deli meats, even part of the leftover meal. Each place has its own rice pie that has been paired with the local products it produces. Rice pies from Karditsa, Mytilene, Serres, Thessalian, Sarakatsanian, Kozanitiki (or the bride's boureki), Cretan... all have their peculiarities. The Cretan, since we mentioned it, the rice was boiled in chicken and lamb broth, and they also added a few pieces inside the rice as well as stakovoutyro (a type of butter).
The sweet rice pies could contain pumpkin, or nuts, spices, honey, etc. The sweet rice pie could also be found in a fasting version.
Sarikopites
Sarikopites are small, twisted cylindrical pies made with xynomizithra cheese, accompanied by honey, toasted walnuts, cinnamon, sesame, and raki. They got their name from "sariki," a woven white or black headscarf worn by Cretans with tassels hanging on the forehead (tears). The dough for the phyllo, besides flour, salt, and olive oil, also includes raki.
Spinach Pie with Cheese (Spanakopita me tyri)
Spanakopita is usually enriched with feta cheese. It is made all over Greece with crusty phyllo dough, village-style phyllo which housewives skillfully open, or even without phyllo using a batter made from flour and eggs. A very common version is also the twisted spanakotyropita. The cheese is usually locally produced, and with the combination of spices and herbs, the spanakotyropita of each place has a unique taste. The cheese we add inside is usually crumbled feta, and the ratio varies from place to place and from housewife to housewife.
Spanakopita (Spinach Pie)
Spanakopita is a type of pie with phyllo dough and a spinach filling, seasoned with aromatic herbs. There are many variations of spanakopita across different regions of Greece, where the type of phyllo or the filling changes, such as in Thrace where it's made twisted, or in Epirus where they use corn flour, etc. The filling also varies by location, depending on the local herbs available. The base consists of spinach, dill, and fresh green onions, and from there, flavor combinations can include eggs, rice, trahana, cheese, other greens, etc., changing the name of the spanakopita (spanakotyropita, spanakopita with trahana, with rice, etc.). You can also find spanakopita fried in olive oil, and in some parts of Greece, they make it without phyllo, using a batter made from flour and eggs.
Stegnopita Kozanitiki (Dry Pie from Kozani)
A traditional fasting pie from Kozani made with various greens (dock, spinach, poppies, etc.), leeks, rice, walnuts, and tahini.
Tzoulamas or Gioulamas of Crete
A distinctive traditional pie from Crete. Its filling includes raisins, nuts, rice, meat or liver, chicken hearts, (chicken, pork, lamb), and pine nuts. The flavor of this particular pie is unique as it's slightly sweetened with raisins and sugar, balanced with meat, and combined with the spices it contains (cinnamon – cloves, etc.). It's covered with thin handmade phyllo or crust phyllo. A traditional pie for Carnival, it's a dish recorded as a Messaritiko Tzoulamas.
Trahana Pie (Trahano?pita)
Trahano?pita is a distinctive pie that can be found in many variations, due to the fact that trahana comes both sour and sweet. Thus, it can be quite diverse with many combinations, with cheeses, vegetables, potatoes, tomatoes, as phyllo, as a batter, etc. It's a unique pie that each place makes with its own local produce, making it rare to encounter the same trahano?pita, as the vegetables, cheeses, or even milk (some use goat's milk) make a difference. Notable trahano?pita includes those from Pelion, Aetolia-Acarnania, Epirus, Arcadia, and the Cretan pie with sour trahana stands out as well.
Nettle Pie (Tsouknido?pita)
Tsouknido?pita is a special pie that, due to the highly nutritious ingredients of nettles, makes it one of the most nutritious pies. Since ancient times, nettles have always been on our table, as our people say in popular sayings, proverbs, and beliefs, "Ah, to be well, until spring, the season of greens and nettles." Nettle pies were made from St. George's Day until autumn. In winter, women made dry pies that had plenty of nettles as they dried them all year round, and in winter they wetted the nettles and made pies from them. It can be found with feta, with phyllo, but also without phyllo with a batter from cornmeal.
Tyropita (Cheese Pie)
Tyropita is a pie with cheese, found with village-style phyllo, crust phyllo or kadaifi, with a batter, kourou, or even rolled up like a boureki (kichi). In every part of Greece, tyropita is associated with the cheeses of the region, as well as with various variations due to local products. Popular tyropita is with feta cheese, but it can also be found with various cheeses combined with spices for a spicier flavor.
Fanouropita
A traditional sweet pie dedicated to Saint Fanourios. It is made on the day of Saint Fanourios and shared. The texture of the pie is like a cake but does not contain butter, eggs, milk because it is fasting, and it's enriched with raisins and walnuts. It is made to "reveal" an object, or it's made for the mother of Saint Fanourios who was a sinner and very harsh to poor people, as forgiveness and to have the saint's blessing.
Flaouna
Flaouna is a traditional Cypriot pie made on Holy Saturday, taken to church, and consumed after the Resurrection. In Arcadia, flaounes are also found and there, they are baked on coals. Ingredients vary from place to place, but the base is cheese. In Cyprus, they use grated halloumi with myzithra; in Arcadia, feta with graviera or kefalotyri, etc. Its flavor is enhanced with various spices and herbs such as mint, sweet anise, mahlab, mastic, but also with raisins and walnuts.
Cheese Pie with Greens (Chortopita me tyri)
Chortopita with cheese is a pie made with various greens - bitter, sour, sweet, aromatic - and is strengthened with local cheese from each region. Chortopita can be found with village-style phyllo, carefully and skillfully opened by housewives, or with ready-made phyllo, or crust phyllo, or even without phyllo, made with a batter from flour and egg. Chortopita comes in a baking pan, fried, twisted, and in individual small pies. The feta cheese added inside is grated, and often they enhance it with spices (various peppers) for a spicy flavor.
Chortopita (Greens Pie)
Chortopita is a pie with phyllo that contains all kinds of edible greens, along with herbs. You can encounter it with village-style phyllo opened by housewives, or with ready-made crust phyllo. It has a wonderful taste, and each place enriches it according to the greens it produces. The edible greens in a chortopita are classified into 5 categories:
Sweet: amaranth, lamb's quarters, nettles, blites, chenopodium, spinach, etc.
Sour: sorrel, vine leaves, etc.
Spicy: arugula, black mustard, etc.
Bitter: chicory, endive, dandelion
Aromatic: dill, fennel, mint, fresh oregano, parsley, etc.
To create a tasty pie, you need to maintain the balance:
40% a mixture of sweet greens
20% a mixture of aromatic herbs
10% a special category (sour, bitter, spicy)
20% fresh onions, dried onions, leeks.
And 10% that will enhance our pie with the flavor we want to give (possibly from the special categories).
Psiantra
Psiantra is the traditional greens pie of Messolonghi. It's made with various greens (chenopodium, wild mustards, lamb's quarters, spinach) and aromatic herbs, and the base includes traditional phyllo which the housewife opens, but the pie's topping is made with a batter and cornmeal.
Oatia Pontiaka (Pontian Ears)
A traditional Pontian dessert made from dough. They are distinctive for their shape as they are cut into diamond pieces and, by making a small hole in the middle and turning them over, they are fried. Thus, it resembles an ear (oti in Pontian). The oatia are like donuts or loukoumades and are served with honey or sugar and cinnamon.
spices
Every spice has its own unique identity, color, and aroma, as well as a range of beneficial properties that have been documented through centuries of use. Let's explore some of the most common and beloved spices, their uses, and their health benefits.
Cinnamon: Known for its warm, sweet flavor and as a natural hypoglycemic agent, cinnamon adds depth to sweets, warm drinks, and even some savory dishes.
Clove: With a strong aroma and spicy flavor, clove is used in meats, sauces, sweets, and as a potent antiseptic and analgesic.
Red pepper: Brings a strong and invigorating heat to any dish, enhancing circulation and digestion.
White pepper: More subtle in flavor than black pepper, it's often used in white sauces and soups, offering a distinct but characteristic aromatic profile.
Black pepper: A staple in every kitchen, black pepper adds depth and spicy flavor to many dishes, while also being beneficial for digestion.
Pink pepper: With a sweet, fruity flavor and a slightly spicy finish, pink pepper adds exotic color and an aromatic note to salads and sauces.
Nutmeg: With its rich, sweet flavor, nutmeg is ideal for creams and desserts, as well as spicy savory dishes. It's also believed to have calming properties.
Turmeric: This valuable root is known for its anti-inflammatory actions and is frequently used in curries and other Asian dishes, imparting a vibrant yellow color.
Ginger: With its warm and spicy flavor, ginger is excellent for digestion and has a soothing effect on cold symptoms.
Cardamom: Cardamom adds a distinct sweet and aromatic flavor to sweets and beverages and is considered to help relieve stress.
Mahleb: With its fruity and tangy flavor, mahleb is used in sweets and is a traditional spice in many Middle Eastern regions.
Chili: Offers an intense heat and boosts circulation and metabolism, adding a fiery power to any recipe it's used in.
Paprika: With its mild smoky flavor and vibrant red color, paprika is perfect for adding depth to stews, sauces, and side dishes.
Curry: A blend of spices that offers a rich array of flavors, curry is central to Asian cuisine and known for its anti-inflammatory properties.
Coriander: Both the leaves and seeds of coriander are used to add a fresh, slightly bitter taste to dishes and sauces.
Allspice: Allspice has a strong, spicy aroma and flavor and is often paired with meats and sweets.
Saffron: The most expensive spice in the world, saffron offers a complex aroma and a delicate flavor to risotto, paella, and other dishes.
Sumac: With its slightly sour and aromatic flavor, sumac adds an interesting element to salads and meats.
Cumin: With a strong, spicy aroma, cumin is central to Mexican, Indian, and Mediterranean cuisine.
Cayenne: This hot spice can boost metabolism and add an intense heat to dishes.
These spices truly are the "magic wand," offering a world of flavors and aromas. Their use in a balanced diet helps us maintain our health and wellbeing, while simultaneously discovering the rich heritage of flavors provided by the earth.
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Thyme
Thyme is a perennial herb with almost lanceolate, green, almost hairless leaves that curl downward at the edges. It has small blue flowers with ribbed calyxes. It grows in barren areas throughout Greece and blooms from June to July. It is the plant from which bees produce the most renowned honey. Its use dates back to ancient times. The ancient Egyptians used it as a balsam and aromatic herb, while the ancient Greeks used it as a disinfectant for various diseases. Roman soldiers used to bathe in water scented with thyme to gain vigor and energy. In pharmacology, it is known as the plant with the most therapeutic properties.
Thyme can be used both internally and externally. It is widely used in cooking, where it can be found in meats, salads, sauces, cheeses, soups, grilled dishes, and more. It is also used in pastry making and baking.
It pairs well with oregano, savory, marjoram, rosemary, as well as with olive oil. A characteristic combination is feta cheese with olives, topped with olive oil and sprinkled with thyme.
Legumes
Legumes, also known as "the meat of the poor," are a treasure trove of nutrients and have held a prominent place in our diets throughout the centuries. From ancient Greece, where they were the most common meal of the ancient Greeks, to today, legumes are considered an irreplaceable component of the Mediterranean diet.
The consumption of legumes is encouraged due to their high content of plant proteins, which contribute to the reconstruction and repair of cells and provide sufficient energy. They are also rich in dietary fiber, which helps maintain a healthy digestive system and can reduce the risk of chronic diseases such as cardiovascular disease and diabetes. In addition to protein and fiber, legumes offer a wide range of vitamins and minerals, including iron, magnesium, and B vitamins.
The production of legumes in Greece is traditional and varied, with each region offering unique varieties adapted to the local climate and soil. From the productive plains of Thessaly to the volcanic soils of Santorini, Greek legumes reflect the country's rich geographical and agricultural diversity. With tradition and cultivation techniques being handed down from generation to generation, Greece holds a unique position on the map of legume producers. Considering their rich nutritional value, it is no wonder that legumes have been a key element of our diet for millennia. Integrating them into a balanced diet can help us maintain our health, strengthen our bodies, and simultaneously enjoy meals full of flavor and tradition.
Indicatively, let's look at some types of legumes:
Lentils: Rich in protein, dietary fibers, iron, and magnesium. They are an excellent source of iron for vegetarians and help regulate cholesterol levels. In Greece, the lentils from Egklouvi in Lefkada and the Feneos lentils in Corinthia are two well-known traditional varieties with PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) status.
Chickpeas: They are rich in protein, dietary fibers, and many B-complex vitamins. They are also a good source of magnesium and iron. In Greece, chickpeas from Sifnos and Serifos and chickpeas from the region of Plateos in Pella are very popular among consumers.
Beans: They have a high content of protein, dietary fibers, many minerals, and vitamins. Produced in various regions of Greece, but the Giant beans from the Prespa area and the beans from Kastoria are especially famous for their quality.
Broad beans (Fava beans): Contain rich protein, dietary fibers, vitamins, and minerals. In Greece, the broad beans from Skala Kallonis in Lesbos are very beloved for their quality and flavor.
Lupins: Rich in protein and dietary fibers, as well as in calcium and iron. Often consumed as a snack after boiling and salting. Their production is not as extensive in Greece, but there are areas in Macedonia that cultivate them, such as in Mani and Crete.
Black-eyed beans: These beans are a good source of protein, dietary fibers, and antioxidants. They are mainly produced in Epirus and have a unique black mark that gives them their name.
Peas: Provide protein, vitamins A and K, as well as minerals like iron and magnesium. In Greece, peas are cultivated in many areas, with the Thessaly region standing out for its production.
Peas (Green peas): A type of sweet-flavored pea rich in vitamins A and C, protein, and dietary fibers. They are widely cultivated throughout Greece.
Grass peas: Legumes of this category are rich in proteins and dietary fibers and are resistant to dry conditions. In Greece, they are more common in semi-mountainous and mountainous areas.
Fava: Fava is a type of split pea traditionally cultivated in volcanic soils, particularly in Santorini. Rich in proteins, dietary fibers, and low in fat, fava is an excellent source of iron and magnesium and contains a combination of B-complex vitamins. It is known for its high antioxidant properties and its ability to help regulate blood sugar levels. Santorini's fava has PDO status due to its unique taste and quality attributable to the island's special volcanic soil.
Each type of legume has its unique nutritional value and offers various health benefits. In Greece, the tradition of cultivating legumes is deeply rooted, and each region offers unique varieties with distinctive tastes and nutritional profiles.
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