LOCAL FOOD & SWEETS



Perhaps the most widely recognized of all Greek dishes, this oven-baked casserole of layered eggplant and spiced meat filling topped with a creamy bechamel will be the highlight of any Greek meal. It can be time-consuming to prepare, but it will delight you.



A tangy cucumber dip flavored with garlic is the perfect complement to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping and is also used as a condiment for souvlaki.




Three essential components make up this dish - pasta, meat filling, and a creamy bechamel sauce, all layered in a pan and baked to golden perfection. But you'll have a messy kitchen as each of those requires its own preparation. You'll dirty a few pots and pans making it, but it will be so worth the effort.






SPANAKOPITA - SPINACH PIE
Greeks will make almost anything into a pita or pie, especially fresh greens like spinach. This tasty pie happens to be so popular, it's popping up in mainstream grocery store freezers everywhere you turn.







A traditional beef stew in a rich tomato sauce that's baked in a clay oven with delicious orzo pasta and topped with a heap of grated kefalotyri cheese. This hearty and delicious one pot meal will comfort and delight young and old.






Stuffed with rice, pine nuts, and fresh herbs, dolmadakia take a little bit of time to prepare, but the end result is so worth it. 
These make great appetizers and can be served warm or cold.




The Greek appetizer table would not be complete without this traditional spread. While it used to be made with a mortar and pestle, you can use a food processor. Serve with plenty of fresh bread for dipping.




This course consists of souvlaki meat garnished with sliced tomatoes and onions, sauced with tzatziki, and wrapped in a lightly grilled pita. When chicken is used instead of pork meat, tzatziki and onions are replaced with a special sauce and lettuce to be compatible with its taste. Various other garnishes and sauces are possible, including shredded lettuce, paprika, fried potatoes, ketchup, and mustard, though these are considered heretical by purists.
 





Greek meals are accompanied by local olives, some cured in a hearty sea salt brine, others like wrinkly throubes, eaten uncured from the tree. Similarly, olive oil, the elixir of Greece, is used liberally in cooking and salads, and drizzled over most dips and dishes. Many tavernas use their own oil.










A perennial favorite, this classic Greek pastry is made with flaky phyllo dough layered with a cinnamon-spiced nut filling and bathed in sweet syrup. It’s crunchy, sweet, and very decadent. This recipe has been passed down from generation to generation.


Hard to pronounce, but so easy to eat! This custard-filled phyllo pie is an outstanding Greek dessert. It's drenched with a lemon and orange-infused syrup. It's rich, creamy and so delicious that you will want to make it again and again






Delicious walnut cookies doused in a cinnamon flavored honey syrup and then topped with more chopped walnuts. A classic Christmas offering, this cookie is unlike anything you've tasted before.




The traditional bread of Greek Easter, Tsoureki is a rich yeast bread flavored with orange and a delightful spice called Mahlab that is ground from the pits of wild cherries.



   
A Greek family celebration wouldn’t be complete without the delightful buttery goodness of kourabiethes. These are very rich cookies (as are most shortbread cookies) yet somehow lighter and melt-in- your-mouth good. Be sure to make extra because these will go fast!
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