Dear Aglaia & Costa,
We love all your recipes, especially your willingness to leave out unnecessary garlic & any spices in the feta kafteri. Our version from Saveur of some 20+ years ago goes even further in using only 1/2 lb. feta, 3 tbsp. olive oil, 2 small dried red peppers, a few grinds of black pepper & the juice of 1/2 a lemon. It packs a lovely, fiery wallop and we fear all the green peppers in your recipe would overwhelm the feta. Forgive us–what do we know! However, we’ll be back in Kea next week, 5 August & would love to see you & Costa at our home in Koundouros since you’ve graciously entertained us several time at yours. Please bring Neva since we love dogs but won’t spoil her with any treats. If there is anything you need in a hurry from the USA, please let us know since always have room for a spice or exotic ingredient.
As soon as we return home in Oct., we plan to go into NYC and dine at Zaytinya!
Our best to you & Costa,
Diane & James Lubin
This looks fabulous, I have printed off and am ready to try this in our kitchen. Adore your recipes.
Dear Aglaia & Costa,
We love all your recipes, especially your willingness to leave out unnecessary garlic & any spices in the feta kafteri. Our version from Saveur of some 20+ years ago goes even further in using only 1/2 lb. feta, 3 tbsp. olive oil, 2 small dried red peppers, a few grinds of black pepper & the juice of 1/2 a lemon. It packs a lovely, fiery wallop and we fear all the green peppers in your recipe would overwhelm the feta. Forgive us–what do we know! However, we’ll be back in Kea next week, 5 August & would love to see you & Costa at our home in Koundouros since you’ve graciously entertained us several time at yours. Please bring Neva since we love dogs but won’t spoil her with any treats. If there is anything you need in a hurry from the USA, please let us know since always have room for a spice or exotic ingredient.
As soon as we return home in Oct., we plan to go into NYC and dine at Zaytinya!
Our best to you & Costa,
Diane & James Lubin