As you may know, Greek cuisine is all about seasonality. So when summer comes along, we can’t but cook with the produce of the season. Aubergines, courgettes, peppers, tomatoes are all in abundance and at their best during this time of the year. Remember our stuffed peppers with bulgur wheat, or our friend Amaryllis’ stuffed peppers with orzo?

In the spirit of Greek summer, briam is perhaps one of the most loved Greek dishes! It is very easy to make and makes use of all these delicious vegetables. As with most summer foods it is great eaten at room temperature or even cold. In the classic recipe, the vegetables are slowly cooked in the oven, along with crushed tomatoes and plenty of olive oil. The result is a mellow, delicious dish that you can keep in your fridge for when you need an easy supper or lunch. In our version of this dish, we’ve used a few sun-dried tomatoes and their oil which adds depth and flavour. You can add a bit of grape molasses too if you wish!

This dish is great with feta cheese, which we’ve added towards the end of cooking, but you can omit this if you are vegan.

Serves 6

2 aubergines (700g)
2 courgettes (700g)
1 green bell pepper
2 potatoes (400g)
2 onions
3 cloves of garlic
20g sun-dried tomatoes (or more, to taste)
1 tbsp tomato paste in 150ml warm water
2 bottles of tomato passata or 6-8 tomatoes, crushed
150ml olive oil plus more for drizzling
Salt, pepper (to taste)
150g feta cheese
a small bunch of parsley, leaves only, roughly chopped

Preheat the oven at 180C.
Cut the aubergines, courgettes, peppers and potatoes in large bite-sized pieces. Cut the onion in half moons and finely slice the garlic. Finely chop the sun-dried tomatoes.
Place all your vegetables in a a large baking tray.
In a mug, mix together the tomato paste and warm water and stir with a spoon until the tomato paste is dissolved. Add it to your tray.
Also add the crushed tomatoes, olive oil and plenty of salt and pepper. Mix everything together. The tomatoes should just about cover your vegetables.
Cover with tinfoil and bake in the oven for an hour.
Remove the tinfoil, add the feta cheese crumbled, parsley and drizzle with a bit more olive oil, and bake for another half hour or more, until the potatoes are soft and the tomatoes have turned into a mellow sauce.

Serve with crusty bread!


This week we’re really wishing we were on a Greek island, laying on the beach, having dinners by the sea, tasting all these delicious local delicacies Greek islands have to offer. So today’s recipe comes from the island of Kimolos. It lays somewhere between a deep dish pizza and a focaccia. But with no cheese and plenty of olive oil! It is perfect for this time of the year, when tomatoes are juicy and ripe. It is also a great addition to your barbecue or outdoor picnic.

For this recipe, you need an intense, robust olive oil, so we used our Ergani organic extra virgin olive oil. It is a classic olive oil made from ripe olives, produced on a small organic family farm in the Messinia region of the Peloponnese. This versatile olive oil has a full, traditionally rich flavour and tones of cut grass, fantastic for everyday use, and baking.

Serves 6

100ml (1/2 cup) warm water (not boiling)
50ml olive oil
1 sachet dried yeast (8gr)
1 tbsp sugar
1tsp salt
200g all-purpose flour

3 medium tomatoes
1 large red onion
2tsp dried oregano
4 tbsp olive oil+ 4tbsp for the pan
salt, pepper

In a large bowl place the warm water, olive oil sugar and yeast and stir to dissolve. Let it stand for 5 minutes until small bubbles start to form. Add the flour and mix until all the ingredients come together. Knead your dough for 7-10 minutes until smooth. Add a bit more flour if needed. Place your dough back in the bowl, dusting some flour at the bottom so that it doesn’t stick. Let it rest for an hour in a warm place. It should double in size.

In the meantime, preheat the oven at 200C.
Roughly chop the tomatoes and onions and place in a bowl with 4tbsp olive oil, salt pepper and oregano. Toss everything together and set aside.

Oil your baking tray (which, traditionally is rectangular) with 4 tbsp of olive oil and using your fingers, spread out your dough. Place the tomatoes and onions on top, but leave any liquid in the bowl.
(*you can actually eat it with a spoon it’s delicious!)

Drizzle a bit more olive oil and bake at 200C for around 40-45 minutes. You should have an airy dough, moist on top and crunchy at the bottom. Let it cool and serve.

 


Our recipe this week comes from the island of Sifnos. Melopita is a cake made with honey and anthotyro cheese, a soft white cheese resembling ricotta. On the island of Sifnos, as we learn in this video, it is is traditionally made during Easter, when households had anthotyro cheese around. Today of course we do have access to such cheeses all-year round, but it’s always interesting to see how seasonality is present in things one would least expect, like a dessert cake.

As you may know if you’re following this blog, when it comes to traditional Greek recipes, there are as many recipes as there are cooks. The one we have for you here is slightly adapted from Mrs Maria’s in the video, adding just a bit more anthotyro cheese and a few pinches of salt to bring out the honey’s sweetness. It somewhat reminds us of a honey cheesecake, but the texture is lighter and the flavour of honey is much more intense. We used wild thyme honey, a monofloral nectar honey from predominantly wild thyme flowers, as it’s both the honey used in Sifnos, but also one of our favourite ones!

Serves 6

650gr anthotyro cheese (you can replace it with any other soft white cheese like ricotta, or email us and we can order some for you)
250gr wild thyme honey
5 eggs
150g sugar
a few pinches of salt
2 tbsp olive oil
50gr semolina

Preheat your oven at 180C

In a large bowl, roughly mix the cheese, honey, eggs, sugar and salt with a fork. Using a food processor, blend the mixture in batches until smooth. If you have a large food processor, you can skip the bowl and simply add all the ingredients in the food processor. You should be left with a silky batter, slightly looser than cake batter.

Grease a large baking tray (we used a 30cm one) with the olive oil and add the semolina, so that the bottom and sides are covered. Pour in your batter. Your cake should be quite thin, around 2.5cm tall.

Bake for around 40 minutes, or until your cake is no longer wobbly. Serve cold.


Giahni is a traditional Greek way of cooking, loved by most Greeks. In giahni, seasonal vegetables are slowly cooked in olive oil and lemon or tomato. The result is a comforting, mellow dish so versatile that can be served as a main or side, and eaten hot, at room temperature or cold.

For these tomato-based dishes, some use crushed tomatoes or tomato passata, others use tomato puree diluted in water, or both. We’re using both. The passata offers a lush sauce, while the paste adds depth to this dish. Today we are making potatoes, patates giahni, as it’s called. This recipe is said to have been popular amongst the monks in the Greek church. In our adaptation of the classic recipe, we added a little honey to balance the natural acidity of the tomatoes. And we are very keen to try molasses next time!

Check out our other traditional Greek recipes in this blog, and let’s get cooking!

Serves 2 as a side

2 potatoes (500g)
1 large onion (or 2 medium)
8 tbsp olive oil, divided
2 cloves garlic
1 tomato passata (680ml) or 3-4 tomatoes, crushed
1 tsp tomato puree in 200ml 1 cup warm water
1 tsp honey (we used wild thyme honey)
2 bay leaves
a few pinches of cinnamon
salt, pepper

Peel and cut the potatoes in big wedges and place in a bowl with cold water.
Cut the onion in half moons and finely slice the garlic.

Place 4 tbsp of olive oil in a deep frying pan or wide casserole over medium-low heat. Once the olive oil warms up, add the onions and cook until golden and caramelised, around 7 minutes. Add the garlic and cook for another minute.

Drain the potatoes and pat dry. Add the potatoes and season with salt and pepper. Cook for a couple of minutes until they are covered in oil.

In a large mug add the warm water, tomato paste and honey. Stir well until the tomato paste dissolves.

Return to your pan and add the tomato passata, water with tomato paste, bay leaves and the remaining olive oil. Season with cinnamon, salt and pepper and gently stir everything together. The potatoes should be just covered. Add more water if needed.

Cover and cook for half an hour, shaking the pan so that the potatoes don’t stick at the bottom. Lower the heat to medium, uncover and cook for another half an hour, until the potatoes are tender and the tomato is thickened.

Serve with more olive oil and feta cheese.


This week we’ve got a wonderful summer recipe for you!

The simplest version of the classic recipe calls for okra, olive oil, onions and tomatoes. As with most traditional Greek recipes, there are endless variations. For instance, my mother simply adds a bit of cinnamon and sugar to balance the acidity of the tomatoes. Others add a shot of vinegar. No matter the recipe, feta cheese is always served on the side. Here, we took inspiration from the past and created a wholesome dish that is sure to become a summer staple.

For this recipe you can use fresh or frozen okra. Just make sure to be very gentle when you stir your okra, otherwise it will break down. We’ve used our small sun-dried tomatoes, aged balsamic vinegar and orange-blossom honey to add aromas and depth to our tomatoes. We are also baking the okra in the oven, adding cheese – manouri and feta cheese! Of course, feel free to omit the cheese if you are vegan.

Serves 2 with leftovers

425g okra
1 large onion
1 bottle tomato passata or 3-4 tomatoes crushed
30g sun-dried tomatoes (reserve the oil to use in salads or dressings)
1tbsp tomato paste, mixed with ½ cup 100ml warm water
½ cup (100ml) olive oil
1 tbsp aged balsamic vinegar
1 tbsp honey (we used orange blossom honey)
salt, pepper
cinnamon (optional)
100g feta cheese
100g manouri cheese (at our shop Borough Market or Spa Terminus)

Preheat the oven at 180C.

Cut the onion in half-moons and place in a medium-sized baking tray. Add the okra, tomato passata, sun-dried tomatoes and gently stir everything together.

In a large mug add the tomato paste and warm water, olive oil, balsamic vinegar, honey and gently stir everything together, until the paste has dissolved.

Add to your tray with the okra, season with salt, pepper and cinnamon (if using). Stir everything together.

Bake at 180C for one hour, stirring every 20 minutes or so. You can leave it for longer, up to two hours, if you want your okra mellow and very soft.

Cut the cheeses into cubes and once the okra is cooked, add the cheeses and cook for another 10 minutes.

Serve with crusty bread – I personally prefer okra at room temperature, but hot or cold actually works wonders with this dish!

 


This week we’re continuing our discovery of traditional Greek recipes and have prepared a hearty, summery bean soup for you. Fasolada, as bean soup is called in Greek, is a dish eaten throughout the year, but mostly in the winter. Beans are cooked with tomato, water, and vegetables such as onions, carrots and celery leaves. Bay leaf is a must here.

This recipe, adapted from my favourite 1989 recipe calendar is the summer version of this dish and comes from the island of Crete. It uses seasonal vegetables such as peppers which are found in abundance in farmers’ markets this time of the year.

We used our small white beans, which are harvested every year in organic farms in northern Greece. You can also use gigantes beans, or any other bean you prefer. In this recipe, we’ve used a very unique ingredient. Carob molasses! Made from 100% Cretan carob pods, it is cold-extracted and with no added sugar. It has a mild, sweet taste which adds sweetness and depth to our soup.

Serves 2 with leftovers

130g small beans
1 medium red onion
5 cups of water
2 carrots
1 stick of celery
2 large peppers
400ml tomato passata or 2 large tomatoes crushed
salt, pepper
1 tbsp carob molasses
½ cup olive oil
Dakos carob rusks and feta cheese (to serve)

The night before soak your beans in cold water. The morning after drain the beans and place them in a heavy-bottomed pot or casserole with 5 cups of water. Finely chop the onion and add it to your pot. Bring to the boil and then lower the heat to medium-high, cover and let your beans cook for half an hour.

As your beans are cooking prepare your vegetables: Peel and slice the carrots. Slice the celery, and cut the peppers in bite-sized pieces. Add the vegetables in the bean pot, along with the tomato passata. Season with salt and let the soup cook over medium heat, covered, for an hour or so, until the beans are tender.

When your beans are cooked, add the carob molasses and olive oil. Taste and adjust for seasoning and let it cook for another 5-10 minutes.

Serve with Dakos carob rusks and feta cheese.

This soup is perfect eaten hot, but also at room temperature if you prefer.


This week we’ve got a diffrent kind of Greek pie for you. As you know we love pies, and traditional Greek recipes! This recipe comes from the region of Thessaly, in mainland Greece, an area with vast valleys and mountains. It is sometimes called the “easy” spanakopita, or hortopita (wild greens pie) as it’s basically a spinach or wild greens pie, but without the classic filo.

As with most traditional Greek recipes, there are as many recipes out there as there are cooks. When researching for this blog post, I discovered lovely stories of “this is how my grandmother used to make it”, tips on how to achieve the best texture and so forth.

In this pie, the filling is the same as that of the spanakopita, with spring onions, onions, and/or leeks, spinach and feta cheese. Many also use wild greens instead of spinach, as in the classic Hortopita (wild greens pie). However here, all vegetables are added raw. Our alliums were not that tender, so we gently fried them for a bit, diverging from the classic recipe.

Instead of the labour-intense filo, the cooks prepare a mixture of cornmeal, olive oil, and some liquid, placed on top and at the bottom of the filling. Some use water (and omit the feta cheese if the pie is to be consumed during Lent). Others use milk instead of water, kefir, or yoghurt mixed with water. Some put little pieces of butter on top of the pie before placing it in the over, but olive oil is also preferred.

In our version of plastos, we went for our beloved olive oil instead of butter, and used vegetable stock for the cornmeal, as we feel it offers a delicate, light texture. We also love equal parts of filling/filo, but if you prefer more filling, just use a bit less of the cornmeal / water mixture. Feel free to experiment and create your own version of this wonderful pie!

Serves 10

4 spring onions
1 medium leek
2tbsp olive oil
500g spinach or seasonal greens
1 large bunch of dill
250g feta cheese
600g cornmeal
100ml olive oil, plus more for greasing the pan and drizzling over the pie
500ml+100ml water, vegetable stock or other liquid

Preheat your oven at 200C.

Place your spinach in a large bowl, season generously with salt and massage the leaves for 2-3 minutes. Their volume should reduce in half. Set aside in a colander, as you prepare the rest of the filling.

Finely slice the spring onions and leeks. Place them in a frying pan with 2 tablespoons of olive oil and gently fry until tender but not caramelised. Let cool.

Finely chop the dill.

In a large bowl add the spinach, spring onions and leeks, dill, and crumble the feta cheese.

In a separate bowl, whisk together the cornmeal with the 500ml of vegetable stock (or other liquid you are using). Season generously with salt. You should have a thick mixture, resembling a slightly looser cookie dough.

Grease a 30cm baking pan with olive oil. Place half of your cornmeal mixture and spread it so that the bottom of the pan is covered. Place your spinach filling on top.

Add the 100ml of vegetable stock (or other liquid) to the remaining cornmeal mixture to dilute it, so that it resembles a loose cake batter. Pour it on top of your spinach filling. Drizzle plenty of olive oil on top.

Bake at 200C for 50min-1 hour on the bottom rack of your oven, until golden. Serve with Greek yoghurt of more feta cheese.


Skordalia is a traditional Greek dip, made with raw garlic, “skordo” as is its name in Greek. It is eaten every year on the 25th of March, the Greek Independence Day, alongside battered fried cod. It is also a classic dish found on every taverna. It accompanies boiled beetroot or green beans, fried zucchini or aubergine.

The classic recipe calls for olive oil, vinegar and either stale bread soaked in water or boiled potato. Sometimes nuts are also added. There are of course many variations and each household has its own loved version of the dish.

As spring is coming to an end, young garlic is all around us. So this week we’re making skordalia, but with a few twists. This is a recipe adapted from a 1989 calendar with traditional Greek recipes and comes from mainland Greece. We are adding fresh spinach, which gives a wonderful green colour, and almond butter, for a nutty take on the classic dish. Our smooth almond butter is made purely from organic, raw almonds, with no added salt or any preservatives. It is the ideal way to get all the nutrients from nuts! Feel free to use whatever type of garlic you prefer; wild garlic leaves would also work great here.

We are using our favourite Ergani olive oil, which has a robust, rich flavour and our white wine vinegar for that gentle kick.

Serves 6

100g stale bread (we used white sourdough)
100g spinach leaves (1 cup)
100g almond butterraw almonds or other nuts
2 cloves of garlic
130g olive oil
2 tbsp white wine vinegar
salt, more olive oil and vinegar to taste

Soak the bread in water for a few minutes until soft. Squeeze out all excess water and place it in a food processor.

Add the spinach, almond butter, garlic and vinegar and pulse everything together, slowly adding the olive oil.

You should have a thick homogenous mixture.

Season with salt, adding more olive oil and vinegar to taste.


Pies are very much loved in Greece. They were traditionally created as a way to use whatever vegetables, herbs, and other foods were available. They represent in many respects the “Greek cuisine of need”, in which the food that is created is interlinked to the changing of the seasons and availability of ingredients.

It takes flour, water, olive oil and vinegar to make the filo and then the cook’s imagination takes over. This week we are making a classic Greek pie, spanakopita. We’ve made a vegan version in the past, which is also traditionally eater during Lent in Greece. The basis of this pie is of course, spinach. Some kind of allium, usually spring onions, red onions or even leeks are used. Feta cheese is a must, as well as eggs for texture. In some households milk, cream or yoghurt is added in the filling, but we decided to keep it classic. You can make your own filo, use store-bought, or even puff pastry! If you can get your hands on large, dark green spinach leaves go for it! They take a while to clean and prep, but I feel they work better here than baby spinach.

Serves 10

1 bunch of spring onions
1 medium leek
1.5kg of spinach (leaves and stalks)
½ cup olive oil (80ml)
1 small bunch of dill, leaves only, finely chopped
250g feta cheese
4 eggs
8 sheets of filo
150ml olive oil

Preheat the oven at 180C.

Finely chop the spring onions, leek and spinach stalks (if any). In a large pot, and over medium-high heat, add the olive oil and gently fry them until translucent and tender.

Roughly chop the spinach leaves and add to the pot, turning up the heat to high. Season with salt and pepper (but remember not to use too much salt, as the feta cheese is salty too). Stir everything together, until the leaves become tender, reduce in volume and all liquid is absorbed, around 20 minutes. Add the dill, remove from the heat and let the spinach cool down.

Crumble the feta cheese in the spinach mixture and add the eggs. Taste and adjust for seasoning.

Brush your baking tray with olive oil and place one sheet of the filo. Brush with olive oil again. Cross over a second sheet of filo, ensuring that the entire surface of your tray is covered. Brush with olive oil. Continue crossing over with olive oil and filo, using four sheets in total.

Place the cool filling in your tray, careful not to break the filo.

Cover with one sheet of filo and brush it with olive oil. Repeat until the top is covered with four sheets of filo. Tuck in the edges. Brush the top with the remaining olive oil.

Score the pie and bake at 180C at the lower rack of your oven for about one hour.


Halva is a category of desserts which are very popular in the Balcans, parts of the Mediterranean and the Middle East. There are many variations, flavour combinations and textures. Today we are preparing halvas simigdalenios, literally translated as semolina halva. It is a dessert served all throughout Lent in Greece, and in many other occasions throughout the year.

It is also known as the 1-2-3-4 halva, as the key ingredients are measured by volume: 1 x olive oil, 2 x semolina, 3 x sugar, 4x water. In the classic recipe, the olive oil is mixed with the semolina, the sugar with the water and then the two come together. We’ve simplified the recipe, simply adding everything gradually in the same pot. We’ve also weighed the ingredients, so that it’s easier for those of us who do not like measuring things in cups.

The traditional recipe calls for the aromas of cinnamon, cloves and orange. We’ve also added almonds and raisins. You can add your preferred spices, use whichever nuts you prefer and other dried fruit instead of raisins.

Serves 6

100g olive oil
200g coarse semolina (you can also use fine, or a mixture of the two)
300g sugar (we used light brown sugar, but white sugar works as well)
400g water
1/3 tsp ground cloves
2/3 tsp ground cinnamon
zest from 1 orange
50g raw almonds (you can also use any other nuts you prefer)
50g Corinth raisins (you can also use any other dried fruit you prefer)

Roughly chop the almonds, so that they are the size of the raisins. Or however you prefer, it’s a personal choice, really.

In a bowl mix the sugar, cinnamon, cloves, orange zest. Set aside.

In a medium-sized, heavy-bottomed pot and over medium heat pour the olive oil and semolina. Stir until the semolina is golden-brown, around 10 minutes.

This step is crucial. So leave all distractions outside the kitchen. Take your time in “roasting” as we say in Greek the semolina, and your halva will have a nutty, intense, wholesome flavor. But this step needs lots of care, so stay with it for those minutes, stirring and contemplating the beauty of the heat, as it transforms the white-yellow grains into golden brown. Or the beauty of those moments of stillness.

Once the semolina is ready, add the sugar-spice mixture and stir for a minute. Add the almonds and raisins and stir for another minute, smelling as the aromas come together.

Remove from the heat and very, very slowly add the water. It will splatter, so be careful.

Lower the heat to its lowest setting. Return the pot to the heat and stir until the mixture thickens up, around 15-20 minutes.

Again, do not leave it alone, the halva doesn’t like that. Yes, this is a recipe that takes time and care. But you will be rewarded. Soon, you will have a delicious halva. But as you may have realised by now, these moments of stillness, as you stir the halva, smell the aromas and breathe -without any distractions- are perhaps even more precious than the halva itself.

You will know it’s ready when it’s quite thick and there is resistance as you stir.

Now there are two schools of thought here.

Some prefer the halva hot, so in that case you are done and you can serve immediately. Others however prefer the halva cold. It’s a big debate in Greece, you must know. So if you want to serve it cold, pour the halva in a greased cake tin (even better if it’s non-stick), and let it cool down a bit. Place in the fridge to let it cool completely. Remove from the tin and serve.

After you are done, take a walk around the house. Perhaps the most rewarding thing when you make halva is the smell that fills your home.

Let us know which of the two ways you prefer (hot/ cold, or maybe at room temperature!) and in any case, do serve with extra cinnamon!