As feta is usually too salty, I often use a combination of feta and myzithra (the Greek ricotta). I like to add fresh oregano or fresh thyme, and occasionally red pepper flakes.
Scroll down to see the variation with roasted vegetables, which makes the pie more substantial.
Read more about the pie and our adventures to get the recipe.
Serves 4-6
You can make this tart with a versatile Olive Oil, Whole-wheat Yeasted Pastry that will give you a more rustic delicious sweet; or use a good quality puff pastry, which will give you a more elegant-looking pie.
Either way, use up any overripe summer or fall fruit you have at hand: cherries, peaches, plums, strawberries, or apricots. Complement them with some homemade or store-bough jam or marmalade and you can totally omit any added sugar, as I usually do.
Serve on its own, or maybe together with the Fruity, Guilt-free Ice Cream.
Makes a round or square 9-inch (23 cm) tart
A versatile, quite easy olive oil pastry with yeast that makes a lovely crust for savory as well as sweet tarts. See note to see how you can store the rolled dough in the freezer, which gives you the possibility to double the recipe, so that you have a pastry shell to use whenever you feel like whipping up a pie.
It is adapted from Martha Rose Shulman’s recipe, as published in the NY Times Cooking.
Makes Two 10-inch tart shells
My friend Hara Alexandrou gave me a basket with these wonderful white eggplants she grows in her garden. As I had mentioned before, we have not been able to produce decent eggplants of any kind in our sandy, poor soil, although we tried for years. I roasted slices of these wonderful eggplants simply dressed with plenty of olive oil, sprinkled with coarsely ground coriander, salt, and Aleppo pepper.
Only once we managed to harvest from our garden a few tiny white eggplants, full of seeds… (more…)
Long before shrubs became fashionable again, they used to be ancient Greeks’ favorite refreshments, called oxymeli (vinegar-honey syrup).
Equally almond milk, before becoming the favorite commercial dairy substitute, homemade milk from almonds and almond syrup, as well as the magnificent almond liqueur –called Crema alla Mandorla— were favorite Sicilian, and southern Italian drinks.
