Olives with Lemon Zest and Fennel Seeds

I haven’t bought seasoned olives for long year because homemade ones are simply better, cheaper and can be ready in about five minutes. Until now I have been seasoning them either European or what I call Korean style, always applying the same method (i.e. combine everything and put into the fridge). I eat them all year round,…Continue Reading “Olives with Lemon Zest and Fennel Seeds”

Curry Pie with Leftover Filo Top

Do you ever have leftover filo pastry bits? As a filo addict I have those all the time (especially with my individual rolls). Now that I discovered genuine (though expensive) frozen Greek filo, they started to worry me much more than before. A heap of unused small bits of filo suddenly reminded me of a very unusual chicken…Continue Reading “Curry Pie with Leftover Filo Top”

Filo (or Yufka) Rolls with Beetroot and Feta

Beetroot is one of these widely available vegetables I – strangely – almost never buy. I do not hate it, but it never provokes a craving I often experience while seeing beautiful tomatoes, aubergines or recently even fennel. When I recently saw the fabulously elegant Roasted Beets with Aromatised Feta Mousse at Katerina’s Culinary Flavors, I found the combination of the…Continue Reading “Filo (or Yufka) Rolls with Beetroot and Feta”

Tzatziki with Fennel (Greek Yogurt, Cucumber and Fennel Dip)

I know most of us have been looking for warming, filling autumn dishes, but maybe, just like me, from time to time you need something fresh, something bringing back sunny summer memories… What about a new version of tzatziki? I found it while reading my latest buy: Food of the Greek Islands by Aglaia Kremezi and…Continue Reading “Tzatziki with Fennel (Greek Yogurt, Cucumber and Fennel Dip)”

Filo Rolls with Bok Choy Leaves and Feta

Bok choy (or pak choy) is one of the rare autumn and winter vegetables I always look forward to. As much as I love its stir-fried crisp stalks, I have never liked the texture of warm limp leaves, so if my bok choy had abundant leafy part (sometimes half of its height), I used to…Continue Reading “Filo Rolls with Bok Choy Leaves and Feta”

Filo Rolls with Roasted Green Chilli Pepper and Feta

Thanks to my dear blogging friend MJ and one of her numerous extremely tempting posts praising green chilli (or rather “chile” as they say in New Mexico), I finally embarked on the roasting adventure too. The process is quick, easy (even without a proper grill) and the ways of using roasted peppers seem countless. After the utterly delicious Chile Spread (see the recipe…Continue Reading “Filo Rolls with Roasted Green Chilli Pepper and Feta”

Greek Yogurt and Summer Vegetable Mezé/Spread

Browsing through Katerina’s inspiring Culinary Flavors and looking for meat meal ideas, I saw these gorgeous souvlaki. I thought they would be my next meal, but then I noticed the yogurt mezé Katerina posted along the souvlaki recipe and… ended up making only this cooling side-dish (the skewers are still bookmarked though!). I like practically every yogurt spread/sauce I know, but this one has really…Continue Reading “Greek Yogurt and Summer Vegetable Mezé/Spread”

Mock Spanakopita Rolls with Wild Garlic (Filo Rolls with Feta and Wild Garlic)

Greek spinach or spinach and feta pie is one of the rare vegetarian dishes I am truly fond of. I have recently discovered it tastes even better if made with baby spinach. Since its season corresponds to wild garlic’s, I simply changed the leaves and made a mock garlicky spanakopita (or rather mock spanakotiropita, as I learnt from Katerina)….Continue Reading “Mock Spanakopita Rolls with Wild Garlic (Filo Rolls with Feta and Wild Garlic)”

Filo Rolls with Black Pudding

As you might have noticed, I have a soft spot for filo… I have been experimenting constantly with this delicate Greek pastry, especially with roll-shaped snacks, which are easy, quick and deliciously crisp. Meat-filled rolls are already a staple, especially for my office lunches, so when one day I bought some black pudding, I thought…Continue Reading “Filo Rolls with Black Pudding”