This heavy pastry is middle-eastern. I have been told it is Armenian, Greek, Lebanese, and Turkish. Whoever invented it deserves a prize!
This is sweet, but not super-sweet. It's great with tea or coffee after a light middle-eastern dinner in the summer.
This traditional Greek recipe is easy to prepare, and easy to prepare badly. The key is technique and patience.
You can save yourself some trouble by using baby octopus, but the big ones are flavorful and worth the effort and time.
I served this as the cornerstone of Richmond's Greek Birthday but I had plenty of leftovers that I brought to work for lunch. You'd be surprised how many people tried it, and more surprised at the number who came back for seconds!
Be sure to read Octopus before attempting this recipe.
This thriller of an appetizer always draws exclamations.
It's really easy to make, if you have the nerve for it. Saganaki is best served with pita or crusty bread.
This is my version of the classic Greek spinach pie. I make this for many, many events, especially those at which vegetarians may be present. It's a great crowd-pleaser, it's good hot or at room-temperature, and it can be a finger-food.
I always include plenty of Dodonis Feta cheese from Bahnan's Market in Worcester.
