olive oil

Galatopita, Milk Pie

aglaia 2 Comments

The exact recipe for this wonderful and quite simple pie from Thessaly was given to me by the late Loula Baimpa, Costas’ aunt, one of the best cooks I have ever encountered. I deeply regret that I failed to record more recipes and advice from her!

 

galatopita

I suggest you make the custard 1-2 days in advance, let it cool and refrigerate. Assemble and bake the pie a couple of hours before you start serving the meal, so that you can bring the pie to the table while still warm.

 

For a deep 9-inch pie dish, 8-10 servings (more…)

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Green Savory Biscotti with Olive Oil, Yogurt and Nuts

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In the winter or early spring, when the garden is full of greens, both cultivated and wild, like the ominous-looking juicy nettles, I often bake green bread and crunchy paximadia that are quite striking and exceptionally delicious!

They are an almost guilt-free snack, and Costas eats them with his coffee in the morning or after lunch; I often serve them with all kinds of salads and spreads as part of the meze; they complement ideally all kinds of apetizers, like Tarama or Smoked Herring spread, Tyrokafteri, and also the festive Liver Pate with Pistachios.

 

biscotti-horta-squash1-small

 

Makes enough biscotti to fill TWO 3-quart jars
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“Tomato Salad” Bread

aglaia 1 Comment

I like to vary and experiment with my breads and savory biscotti using, instead of water, pulps of greens and/or vegetables like squash.

In the summer I make this flavorful flat bread using leftover tomato-onion-and-caper salad. We liked it so much that we wanted also make it in the winter, when vine-ripened tomatoes are not available, so I use a combination of sun-dried tomatoes with some of the usually flavorful cherry ones (See Note).

 

 

 

Yields 2 laganes (focaccia-like flat breads)

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