Most common seafood in Greece?

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?

This will I hope generate a healthy discussion amongst the readership here!I have been drinking Pure Olive oil 0.3% Acidity (Not cheap!) for many years, not everyday as I alternate with Pure Organic Sesame oil and Organic first pressed Coconut oil as well....and I also forget to be honest even when all the bottles are staring at me!!... Since there are many members here I am interested to hear how many drink olive oil and the benefits to their wellbeing?!.... Kalley Mera from Thailand and a heatwave no one can imagine for 5 months without a drop of rain!
https://greekreporter.com/2024/05/0...Reporter+Daily+News+Simple&utm_term=Read+More

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:

• 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
• 1/2 cup (1 stick) unsalted butter, melted

Custard:

• 4 cups whole milk
• 1 cup granulated sugar
• 1 cup fine semolina flour
• 4 large eggs
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)
• Ground cinnamon, for sprinkling (optional)

Instructions:

1. Prepare the Custard Filling:
   • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
   • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
   • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
   • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
   • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
2. Prepare the Bougatsa Dough:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
   • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
   • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
   • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
3. Assemble the Bougatsa:
   • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
   • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
   • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
   • Repeat this process with the remaining puff pastry portions and custard filling.
4. Bake the Bougatsa:
   • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
   • Remove the bougatsa from the oven and let it cool slightly before serving.

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 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.