My Greek Table
A life of (Greek) pie is easier than you think.
An aromatic, red-wine infused spin on the classic side of roast potatoes.
Layers of filo pastry create a crisp, textured case for the fragrant chicken filling.
This coiled pastry is from Naoussa, a village in the Cyclades region of northeastern Greece. It's filled with a rich-but-light creamy feta cheese centre.
This version of spanakopita uses homemade pastry for added richness, but you could also use store-bought filo.
'Gigantes' are giant Greek white beans - like a large version of cannellini beans. They're creamy and balance well with this salty take on pesto.
Not sure what to do with all those luscious, leafy beetroot greens? This colourful Greek dish is the perfect answer. You could also substitute the beetroot greens...
This fish-filled, gyro-style wrap is the perfect summer weekend lunch. Use a firm-fleshed white fish that will hold together to form crisp, golden morsels.
This classic Greek dip can be made by cooking the eggplant on a stove-top or barbecue. Barbecuing will add an element of smokiness to the flavourful combination.
This is a lovely recipe for a dinner party, served wrapped in little parcels, which are like gifts for your guests.
Although it is readily available in supermarkets, making filo pastry at home is straightforward and satisfying. The trick is being patient and gentle when rolling...
Named after the shape of the halved eggplant, 'little shoes' (papoutsakia), is a hearty, filling and vegetarian-friendly dish.
These juicy little meatballs are commonly served as part of a meze platter in Greece. A simple tzatziki (yoghurt and cucumber dip) would be the perfect...