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Greek feta rolls are a great play on tiropita!

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greggd12

Active member
This is for all of those that love traditional flavour but can't be bothered to roll all of those tiropitas in small triangles. Making these cylinder feta rolls is so much easier that any other type of tirpota. These rolls are especially great for a party or crowd and especially for little kids who are picky eaters! The shapes or so fun and my kids love them! To add a little bit of extra flavour, I like to drizzle some honey and sesame seeds on top!

 
greggd12 said:
This is for all of those that love traditional flavour but can't be bothered to roll all of those tiropitas in small triangles. Making these cylinder feta rolls is so much easier that any other type of tirpota. These rolls are especially great for a party or crowd and especially for little kids who are picky eaters! The shapes or so fun and my kids love them! To add a little bit of extra flavour, I like to drizzle some honey and sesame seeds on top!

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I love how simple this is to make. It has a similar flavor as tiropita but it comes together quickly. I like to drizzle these with honey just before serving.
 
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Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

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I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

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Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

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I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

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Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

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Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

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