Greek Food, Cooking and Recipe Community

Are there any Greek desserts without nuts?

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xmelissaa

xmelissaa

Active member
My dear friend has a nut allergy, and I noticed that there are so many Greek cookies and desserts with nuts!! Do you have any advice?
 
Yes Greek yogurt either plain or with fruits.
 
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Off the top of my head: profiterol, galaktoboureko, mpougatsa, kormos, loukoumades...
 
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xmelissaa said:
My dear friend has a nut allergy, and I noticed that there are so many Greek cookies and desserts with nuts!! Do you have any advice?
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You mustn't be Greek, because all Greeks have nuts and are nuts.
 
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It can be tricky to navigate, but off the top of my head, you don't need to include nuts to make the following:

Kourabedies
Galaktoboureko
Bougatsa
Koulourakia
Fanouropita
Greek Yogurt Cake
Milopita

I am sure there are others. If any of the above list nuts for some reason (I sometimes see this with kourabedies, for example), you can easily omit them.
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

"Forgotten" Greek Dishes to Try

I’ve been thinking lately about how easy it is to fall into a routine with Greek food. I make the usual things, grilled meat, salads, maybe a pie now and then, but it hit me that there are a lot of traditional dishes that used to be part of everyday life that almost nobody makes anymore.

I’m talking about the kinds of foods our parents or grandparents just handled without thinking. Homemade spoon sweets sitting in jars, diples made by hand during the holidays, preserves, syrups, things that actually took time and effort. Somewhere along the way those skills faded out, or people just stopped bothering.

It makes me wonder what else has quietly disappeared.

Do you have foods like that in your family history? Dishes you remember from childhood that you rarely see now? And which ones do you think are actually worth bringing back and making again?

Greek Wine Pairings for Grilled Dishes?

I love doing Greek-style grilling at home, especially in the warmer months, things like souvlaki, grilled chicken, lamb, vegetables, and seafood with lots of olive oil, lemon, and herbs. It’s one of my favorite ways to cook because it feels simple but really flavorful.

I realized recently that I usually default to whatever wine I have on hand, but I’d love to start pairing more intentionally with Greek wines. There are so many interesting varieties now, and I’m curious what works best with grilled foods specifically.

For those who enjoy Greek wines, what would you recommend with different grilled dishes? For example, lamb vs chicken vs fish, or even grilled vegetables and halloumi? Are there certain white, rosé, or red varieties that really shine with that smoky, herb-forward flavor profile?

Regional Tiropita Variations?

I’ve been making tiropita the same way for years, and while I love it, I’m starting to feel like I’m on autopilot.

My go-to is a simple feta filling with a little egg and black pepper, layered in phyllo and baked until golden. It’s reliable and always a hit, but I know Greece has so many regional variations that I’ve barely explored.

I’ve heard that some areas mix in different cheeses like mizithra or kasseri, and others skip the phyllo altogether and use a more rustic dough. I’m also curious about versions that are spiral-shaped, pan-fried, or made as individual pies instead of a large tray.

For those of you who’ve tried tiropita in different parts of Greece, what stood out? Are there regional twists that completely change the flavor or texture? I’d love some inspiration to shake up my usual routine and try something new in my kitchen.

List of My Favorite Greek Foods

I thought it would be fun to share my favorite Greek foods! I would love to hear about yours, as well.


Fasolakia - Particularly made with Green beans

Avgolemono - my favorite comfort food soup!

Traditional gyros - Made just like they are in Greece

Horiatiki - only the freshest produce (especially tomatoes) and best feta goes in mine

Koulourakia - such a great simple thing to have on hadn't to serve guests and eat with coffee

Moussaka - an absolute pain for me to make, I have a restaurant nearby that makes THE BEST

Stuffed grape leaves - also time consuming, but I love making them with fresh grape leaves

Fakes - I love lentil soup

Greek bread! - I figured out how to make it like it is in Greece.



Of course, those are just my top choices. I love most Greek foods, to be honest.

Making Smaller Batch Patstitsio

I love pastitsio, but I’ve run into a practical problem, the traditional recipes make a lot of food. Even using a standard 9×13 pan ends up being more than I really need, especially when I’m just cooking for myself or one other person. Sometimes I just want enough for dinner (maybe with one leftover portion), not a full tray that lasts for days.

Has anyone had success making smaller batch pastitsio? Do you simply scale the ingredients down and use a smaller baking dish, or are there adjustments that help the layers hold together better when it’s made in a smaller quantity? I’ve wondered about using loaf pans, square pans, or even individual portions, but I’m not sure how that affects cooking time or texture.

I’d love to hear what has worked for others who still want the full pastitsio experience without committing to a huge pan every time.
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