Štrukli is a wonderful main course that you can accompany with a salad of raw, steamed or roasted vegetables. It is also ideal for picnics and the ultimate finger food for parties. It freezes well, so bake more and store for a quick meal or snack.
Serves 6-8 (about two dozen pieces) (more…)
Kotopita from Epirus, as we call it, is my friend Stamatia Stylou’s delicious version. Stamatia comes from Livena, a Greek village in southern Albania, or ‘northern Epirus’ as the region was called in my father’s time.
Incidentally my paternal grandmother came from the broader area, but we have never seen her cooking or learned about any of the foods she used to prepare. She lived with my father’s sister and I don’t think I have ever seen her dressed with anything but her nightgown whenever we visited them.
On Kea we make this delicious chicken pie with local free-range rooster—about three times the price of the supermarket chicken!
For a 15-inch round pan (serving 8-10)
This ‘yellow pizza’, as its name implies, is a savory, rich and gluten-free cake that is often added to vegetable and greens’ soups in the Italian south.
From my Mediterranean Hot and Spicy
Unlike American cornbread here the cornmeal cooks in milk until almost as thick as polenta, and then it is mixed with cheese, eggs and hot peppers. The hearty cornbread is delicious on its own, but I also like to serve it along 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.
Serves 6-8 (more…)
Based on Athanasia Moraitis’, my late mother in law’s, recipe, which, according to Costas was a dish his grandmother taught his mother to make. It resembles Gratin Dauphinois, or a potato frittata with olive oil and feta cheese. It is addictive and because we cannot stop eating it, we don’t make it often…
Serves 8-10
