Dairy-free Greek Christmas cookies! Melomakarona are almost cake-like honey cookies with a firm exterior dipped in a sweet honey orange syrup. One bite, and these will be your new favourite Greek cookies!

This syrupy and moist Greek Walnut Cake (Karithopita) is soft, packed full of walnuts and spiced with cinnamon and cloves.

One of my favourite Vegan traditional Greek Desserts is this Homemade Halva recipe. Its a very simple dessert to make but super delicious!

Christmas on a platter, drizzled with syrup and walnuts! Diples / Thiples are Christmas Greek pastries with honey and are named by the Greek word for “fold”

This Greek easter cookie recipe is so easy to make, tastes delicious and makes a wonderful addition to the cookie jar.

This Bougatsa pastry is made of velvety custard cream tucked inside a very crispy filo and served with plenty of icing sugar and cinnamon on top!

Best Karidopita Recipe Greek Walnut Cake. Karidopita how to make this Greek Walnut Cake. It's so easy and delicious with only a few steps!

Our favorite Greek dessert with Phyllo cone filled with custard cream.

The traditional semolina based Greek halva recipe is often referred as “1:2:3:4″, as it calls for one unit oil, two semolina, three sugar and four water. So simple! If you haven’t tried semolina Greek halva before, you will be surprised by the delicious taste of those 4 humble ingredients, when combined.. When preparing a Greek halva recipe, the semolina is firstly toasted in oil, bringing an irresistible smell and then soaked in hot syrup, with the aromas and blends of cinnamon and clove. Simply delicious! So if you are looking for a delicious no-dairy, no-butter and egg-free dessert, that’s the one!

Indulge in these delicious Spinach Stuffed Pastries! They are perfect as a savory snack, appetizer, or even a light meal. These Spinach Stuffed Pastries are flaky, cheesy, and packed with flavor. They are sure to be a hit at any gathering!

A traditional Greek almond cookie that is crispy outside and soft, chewy inside.

It looks like celery juice is a food trend this year. I'll pass. However, I do have an green food option for

This simple Greek Bougatsa recipe is so easy to make with store-bought filo dough! Crispy filo layers, a creamy custard filling, a generous dusting of icing sugar and cinnamon make this a delicious breakfast or dessert.

This classic Greek cake is moist, creamy, and delicious. Politiko Thessalonikis has a layer of syrupy semolina cake and it’s topped with a creamy custard and then dusted with lots of cinnamon. It’s absolutely decadent and so easy to make. The perfect dessert for a nice gathering.

BOUGATSA - GREEK CUSTARD FILLED PASTRY 1 cup fine semolina or cream of wheat 1 1/2 cups sugar 5 eggs 6 cups whole milk 1 vanilla bean or 1 ½ teaspoons of vanilla extract zest of 1 lemon 20 sheets of phyllo pastry (half of a 1 lb. package of dough) 3/4 - 1 cup melted butt

My family’s secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. Baklava is the perfect make-ahead dessert because it’s even better the next day! Be sure to read through for tips and watch the video to make it.

Authentic Kolokithopita or Greek Zucchini Pie is made with a homemade filo crust stuffed with fresh summer zucchini, herbs and feta! Delicious and comforting!

If you’re looking for a tasty and satisfying snack, then Cypriot Koupes should definitely be on your list. These delicious finger foods are a staple in the Mediterranean island country of Cyprus and are often enjoyed as a breakfast item, a midday snack, or even as part of a meze platter. Koupes are essentially bulgur […]

Vasilopita, or Greek New Year's Bread, is a sweet yeasted egg bread scented with orange and traditionally served on New Year's day. A coin is hidden inside and whoever gets it has good luck for the year.

Beautiful, little bites of Greek goodness, these Spanakopita Egg Muffins are not only full of flavor, they are also super healthy.

With phyllo sheets, Greek feta cheese & gruyere, it is guaranteed to be a hit.

So buttery. So flaky. So cheesy and delicious. It's spanakopita! This savory Greek pastry is a favorite party food of ours—it's made with phyllo dough and is stuffed with a mixture of spinach, feta, ricotta, yellow onions and garlic. I love to serve it with a homemade tangy tzatziki sauce for dippin

This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!

A few days ago, Zarpandit at " Cikolota & Istanbul " from Turkey kindla sent me a packet with lots of wonderful gifts from Turkey . I recei...

A very light and feathery almond cake. Filled with a creamy custard and topped with whipped cream.

Don't these look so delicious? I love Spanakopita, Greek Spinach Pie, and I always order it at any Greek restaurant I am fortunate enough to visit. It has always been a favorite of mine and I remember having it as a child when I visited Greektown in Detroit with my mom. No visit to Greektown (or any Greek restaurant) is complete without Spanakopita and Saganaki -- Opa!! Over at I Heart Cooking Clubs this week the theme is Go Green! and even though I already posted one entry for Go Green! week, this Angel Hair Pasta with Zucchini, Mint, and Feta, that was a recipe I made last fall and I wanted to do another Tessa Kiros "Green" recipe this week. I settled on her Spanakopita Spinach Pies in her book Foods From Many Greek Kitchens. After reading through the recipe, I realized that these weren't the traditional spanakopita that I think of that is baked in a big dish and cut into squares, nor was it the second way I think of spanakopita, appetizer style folded into little triangles of phyllo, nope, these were rolled up "cigar" style -- how fun! Spanakopita Rollsadapted from Tessa Kiros -- Food From Many Greek Kitchens changes in italics 5 tablespoons olive oil 1 and 1/2 cups chopped green onions with some green (okay, sorry to be a spoil sport but I hate onion in my spanakopita although it is almost always there when commercially prepared, that is why I usually make my own and leave the onion out, which is what I did this time as well) 1 pound 9 ounces spinach leaves, about 2 bunches, washed, drained, and shreded (I used 2 frozen 9 ounce packages, defrosted in the microwave) 1/3 cup coarsely chopped fresh dill, include some stalks (I used 1/2 teaspoon dried dill weed) salt 7 ounces feta, coarsely shredded (crumbled is what I used) 2 eggs (I dropped this down to 1 egg to hold it all together, I don't like when it gets too eggy) freshly grated nutmeg freshly ground black pepper phyllo pastry / dough (this recipe yeilded 1/2 roll, phyllo here is packaged with two individually packaged rolls per frozen box, next time I would double all of the ingredients and make two pans worth to use up the whole opened roll of phyllo) 27 sheets cut to 9 by 10 inches olive oil, for brushing To make the filling, choose a nonstick pot that is large enough to take all the spinach. Add the oil and put over medium heat. Add the onions and saute until softened. Add the spinach and a little salt, and cook, covered until the spinach wilts, turning it through a couple of times. Flick in a little water if necessary, but there should be enough coming from the spinach. Now uncover and simmer until the spinach softens and most of the water has evaporated. Here is what I did since I used frozen spinach, defrost in the microwave for 6 minutes (per package), with a silt in the package and the spinach in a bowl. Let cool. Open the bags carefully, they are super hot, and dump the spinach into a colander to squeeze the water out. Remove to a bowl to cool. It was at this point I added the 5 tbsp olive oil. Add the dill, feta, eggs, nutmeg, and a few grings of pepper. Mix thoroughly and taste a little for salt. Preheat the oven to 350 and grease a 12 and 3/4 by 8 inch baking dish. I used a glass 9 by 13 pyrex dish. Cut your phyllo sheets and keep them covered with a dish cloth to prevent them from drying out. I did not cut mine, just rolled them up in the size they were cut in the package, one sheet per spanakopita roll. Now you will have to work quickly so that the pastry doesn't dry and crack, keeping the phyllo you are not working with covered with a dish cloth. Lay one phyllo sheet flat on a work surface and brush it well with olive oil. Lay another sheet neatly on top, brush it with olive oil and repeat once more, so that you now have 3 layers. I did not do this and just used the sheets as the sizes they were cut as packaged, brushed with oil, and there was plenty of phyllo on the roll. Now dollop 2 heaped tablespoons of filling along the short end, leaving a border of about an inch. Drag the filling into an even line, then roll up the pastry fairly tightly into a cigar shape starting from the spinach end, making one full turn, then turn and tuck the sides over and continue rolling. Brush the surface with oil -- I skipped this and brushed the rolled rolls with a little butter before putting them into the oven. Make 8 more rolls in this was and as they are finished, arrange them in the dish side by side so they all fit touching in a row running from one short side to the opposite side, like soldiers all lined up. Here they are with my baking helper, ready to go into the oven. Bake for about 30 minutes (I baked mine 35 for optimum golden browning) or until golden. Cool a dash before serving, as these are best eaten warm. We thought they were great cooled a little too, I even like them just slightly warm. ~~~ I thought these were wonderful, one of my favorite Tessa Kiros recipes for sure! I love, love, love the rolled shape and wonder why I hadn't thought of that before. They would be perfect for a Greek dinner or appetizer party. Not that I know I can make two pans worth with one roll of phyllo dough this will help immensley with planning and not wasting phyllo dough! Picky husband does not like spinach and my six year old son did not want to try these, but my daughter and my youngest (my baking helper) had one and liked them even though I know the spinach is a tough sell. Thank goodness they are feta fans and the enjoyed the feta flavor. I will be making this again for sure and if you like spanakopita, or even spinach and feta, give these a try as soon as possible!