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nadellii

Active member
This is a little twist on an Italian dish with Greek flavors. I love lemon, oregano and garlic, so I decided to make it into a healthy pasta with chicken breast that’s lightly fried in olive oil. What do you think? 😊

3D0D4FA5-0210-4053-9BFF-E99C11595070.jpeg
 

Worldwide Greeks Editor

Administrator
Staff member
This looks amazing! I have always found that many foods can take a Greek and Italian style take at the same time!

Thanks for sharing! 🇬🇷
 
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nadellii

Active member
This looks amazing! I have always found that many foods can take a Greek and Italian style take at the same time!

Thanks for sharing! 🇬🇷
I’ve had the same experience! Sometimes I like to make pastitsio with a little bit more tomato sauce and it taste more like lasagna 😊 so nice
 

Yayapap

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k_tsoukalas

Moderator
I was just thinking that! This looks amazing. Which vegetables did you use?
 

Squash Dish with Phyllo?

My mother used to make this squash dish around this time of year that involved phyllo, but I can't remember what it is called! I lost my mother's recipes and miss her cooking so much, I am trying to recreate some of my childhood favorites. She used to sometimes use zucchini, other times she'd use butternut squash. It was kind of sweet but not sweet like a dessert. Just enough sweetness.

Could I Use Different Greens in My Pita?

The there day, I tried to follow a spanakopita recipe that I actually shared here, and I ran out of spinach! So, I actually ran down to the store to get some. However, I had kale on hand, and I wondered the whole time I was driving if I should have just used the kale. I didn't need much more spinach - just a few handfuls.

What do you think? What would you have done? I already mixed the filling otherwise I would have just put everything in a smaller pan.

Do you have tips for working with phyllo?

I have been experimenting with Greek cooking for a few years now and I didn't have the guts to start trying to work with phyllo until recently - I tried to make baklava. I had all kinds of problems and I am hoping you guys have some tips to help me get the hang of it better. Here's a list of the issues I had:

1. Sheets were stuck together in the package
2. The phyllo started to dry out as I assembled the recipe
3. My pan was shorter than each sheet and I didn't know what to do with the exces

I don't know, am I doing something wrong?

Good Greek Recipes for Fall

Summer is (sadly) behind us and now I am starting to experiment with some foods that seem more appropriate for this time of year. Since I am getting more comfortable working with phyllo I thought I would try pita with squash. I found this recipe a little bit ago:


Thought I would also try to make this:


I tend to like heavier food at this time of year.

Does anyone else have any suggestions of dishes I should try?

Gluten Free Moussaka?

I am going to a dinner party where the hostess is gluten free. I thought I would try making this and bring it to her house. What do you guys think of it?


I have made regular moussaka with gluten, so I think I will be okay with this (I am kind of new at cooking Greek food).
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