What is Greek Brunch?

I am not new with working with phyllo.

Lately, and I don't know why, the phyllo has been during out as I work with it. It's always store bought phyllo and it may be another brand than what I normally use, but I don't see how that could possibly make a difference.e Perhaps I am working slower. Maybe my kitchen is dryer.

All I know is that I would love some tips on how to prevent the phyllo from drying out! I asked around and people say to keep a wet towel over it. I tried that and the phyllo stuck to the towel so I am obviously missing an important detail.

I love to serve marinated Greek olives when I have people over. It's easy to do, and I change things each time. The amounts are for a big serving enough for company. I halve the recipe otherwise.

• 2 cups mixed Greek olives (such as Kalamata, green, or black)
• 2 cloves garlic, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Pinch of red pepper flakes (optional)
• Lemon zest (optional)
• Fresh herbs for garnish (such as parsley or basil)

Instructions:

1. Prepare the olives: Rinse the olives under cold water to remove excess brine. If the olives are very salty, you can soak them in cold water for about 30 minutes, then drain.
2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
3. Marinate: Cover the bowl with plastic wrap or transfer the olives and marinade to a sealable container. Let the olives marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
4. Serve: Before serving, let the olives come to room temperature to allow the flavors to fully develop. Optionally, garnish with lemon zest and fresh herbs for extra freshness and aroma.

There are two Greek dishes that I enjoy a lot and like to make a lot - fasolakia and the baked vegetables with the variety.

It's not always realistic for me to make them, though, because of the vegetable situation.

Is it okay to use frozen veggies? These are washed and chopped - they're basically ready to go - so it would save me a lot of time!

I hope you're all doing well! I've recently developed a deep appreciation for Greek cuisine and I'm eager to expand my cooking skills in this area. However, I'm realizing that I might be missing out on some traditional Greek cooking techniques that are essential for authentic dishes.

Could anyone kindly provide me with a list of cooking techniques commonly used in Greek cuisine? Whether it's grilling, baking, braising, or something more specific to Greek cooking, I'm eager to learn! Any insights, tips, or favorite methods would be greatly appreciated. Looking forward to your responses!

Here's what I can think of so far:

• Frying - usually in olive oil, right? Things like Greek fries and kourabedies come to mind is being fried.
• Grilling - souvlaki, chicken, etc
• Sandwiches - gyros, making "toast" that you see on menus in Greece
• Braising - like braised lamb?
• On the spot - Lamb, goat
• Baking - desserts and savory dishes

What have I missed?

How is salt cod, or Bakaliaros, used in Greek cooking? I remember my grandmother using it and I forget for what...

Could anyone share what specific dishes in Greek cuisine feature salt cod as the key ingredient? How is it typically prepared and served in Greece? Are there any traditional recipes or unique cooking methods that highlight the flavor and texture of salt cod in Greek cooking? I know a lot of other cultures use it, too.

I believe understanding the culinary uses of salt cod in Greece could offer deeper insights into the country’s culture and traditions. Plus, it would be great to try and replicate some of these dishes at home!