Greek food, culture and traditions...a recipe for life.
by Sava Both of these are sweet, delicate pies made with rich custard between crisp filo leaves. In most places in Greece it is known as Galactoboureko, while in Crete and in Northern Greece it is still called by its Turkish name, Bougatsa. We have had both and the main difference that I can see […]
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This was the theme of my food demo this year at our “Taste of Greece Festival” at our church, St. Paul’s. You may see it spelled a number of different ways: Filo, Phyllo or Fillo. Regardless of how it is spelled, it is all the same: a delicate, flaky and light pastry. Filo means “leaf” […]
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Roast Leg of Lamb by Sava Our roasted leg of lamb is the centerpiece of our Easter dinner, filling the kitchen with its tantalizing aromas of garlic, lemon and oregano. I posted this 3 years ago, but I decided to post it again for those of you who weren’t reading my blogs back then. If […]
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At this time of year, all Greek churches have a festival, usually over a weekend, starting late Friday afternoon through Sunday evening. Each one of these festivals celebrates the rich Hellenic culture that is not only historic but a culture that celebrates life! A culture that has spread over much of the world in Greek communities that […]
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As we get ready for our Greek Orthodox Easter, a week after everyone else’s Easter, I was preparing to dye our eggs the traditional red/scarlet. Typically I have used Rit dye which is for fabrics, not food, because I never could find natural or food grade dye in our local markets. However, as I read […]
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