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I know that this isn't a traditionally Greek dish, just Greek inspired, but we have fun with it in my family.

You take a regular cheesecake recipe (the kind you have to bake), prepare it, and set it aside while prepping the baklava part.

Brush the cheesecake pan with better. Line it with a few sheets of phyllo - I eyeball it - and then brush it with butter. You want Mayne 3-4 layers of phyllo but make sure the pan is covered.

Prepare the nut filling of 2 cups ground nuts, 1/2 cup sugar, and about a teaspoon or more of cinnamon (I eyeball it) in a bowl. Sprinkle over the phyllo. Pour the cheesecake filling over it, and bake the cheesecake as directed in the recipe.

When about to serve, prepare a simple syrup with honey, water, sugar, orange zest, and honey. You'll need about a cup of syrup.

baklava-cheesecake.jpg
 
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I know that this isn't a traditionally Greek dish, just Greek inspired, but we have fun with it in my family.

You take a regular cheesecake recipe (the kind you have to bake), prepare it, and set it aside while prepping the baklava part.

Brush the cheesecake pan with better. Line it with a few sheets of phyllo - I eyeball it - and then brush it with butter. You want Mayne 3-4 layers of phyllo but make sure the pan is covered.

Prepare the nut filling of 2 cups ground nuts, 1/2 cup sugar, and about a teaspoon or more of cinnamon (I eyeball it) in a bowl. Sprinkle over the phyllo. Pour the cheesecake filling over it, and bake the cheesecake as directed in the recipe.

When about to serve, prepare a simple syrup with honey, water, sugar, orange zest, and honey. You'll need about a cup of syrup.

View attachment 1245
That looks delicious!
 
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That looks delicious!
It really does! I had this once at a restaurant but haven't thought to make it myself. The restaurant had made a regular cheesecake. Then, they had taken homemade baklava and chopped it, then crumbled it over the cake. They finished it off with a honey syrup that was lightly flavored with orange and cinnamon. I presume it was orange peel and a cinnamon stick they had removed in the process because I didn't see any flecks of ground cinnamon.
 
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Thank you voula_slat for sharing your recipe. It’s sooooo yummmmy and a crowd pleaser for sure.
When we were recipe testing for our book “Baking Baklava”, cheesecake Baklava was one of the recipes that when everyone tried it said they loved it and definitely needed to be in the book. We knew right there that it would be the most popular recipe in our book.
 
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Thank you voula_slat for sharing your recipe. It’s sooooo yummmmy and a crowd pleaser for sure.
When we were recipe testing for our book “Baking Baklava”, cheesecake Baklava was one of the recipes that when everyone tried it said they loved it and definitely needed to be in the book. We knew right there that it would be the most popular recipe in our book.
It sounds like an incredible flavor combination!
 
It really does! I had this once at a restaurant but haven't thought to make it myself. The restaurant had made a regular cheesecake. Then, they had taken homemade baklava and chopped it, then crumbled it over the cake. They finished it off with a honey syrup that was lightly flavored with orange and cinnamon. I presume it was orange peel and a cinnamon stick they had removed in the process because I didn't see any flecks of ground cinnamon.
A great way to end a meal! I definitely have to make something like this for my blog!
 

What are your favorite vegetarian foods in Greek cooking?

Greek cooking is renowned for its \use of fresh herbs, vegetables, and grains, making it a paradise for those who prefer plant-based meals. Yet, when we think of Greek cuisine, dishes like gyros and souvlaki often take the spotlight. But there's so much more to Greek food than meat-centric dishes, and I'm on a quest to discover your favorite vegetarian delights that Greece has to offer!

From the creamy delicacies such as fava and tzatziki to hearty mains like gemista (stuffed tomatoes and peppers) and spanakopita (spinach pie), I'm eager to learn about the dishes you've fallen in love with. Perhaps you have a cherished recipe passed down through generations, a memorable meal from a trip to Greece, or even a favorite Greek vegetarian dish you've mastered at home.

Feel free to share your thoughts! My personal favorites are lentil soup, spanakorizo, and tzatziki (but this isn't a vegan choice)... I know some vegetarians can have dairy.

Thanks in advance!

Favorite Greek Seafood?

I love Greek cuisine! I have learned that it many regions in Greece, seafood is a big part of the culinary traditions.

This got me thinking, and I'm curious to know—what's your favorite Greek seafood dish? Do you also have a favorite fish that you like to eat?

I'm eager to hear about your experiences and preferences!

Thanks in advance ...

Learning about Greek wines

Greek wines offer a window into the country's rich traditions. I have been taking the time to learn more about it lately!

Greek wine history dates back over 4,000 years, intertwined with myths and traditions where wine was celebrated as a gift from the gods. Today, Greece's unique climate, diverse soils, and indigenous grape varieties contribute to the production of wines with distinct character and quality.

Indigenous Varieties to Know:
  1. Assyrtiko: Originally from Santorini, this white grape is all about minerality, crisp acidity, and lemony flavors, making it a perfect companion for seafood.
  2. Agiorgitiko: One of the most important red varieties, primarily grown in the Peloponnese. It produces wines ranging from soft and fruity to full-bodied and age-worthy.
  3. Xinomavro: Often referred to as the "Barolo of Greece," this red grape from Northern Greece offers complex aromas and a strong tannic presence, ideal for aging.
  4. Moschofilero: A highly aromatic white variety, yielding wines that are fresh and floral with lively acidity, hailing from the cool-climate region of Mantinia.
  5. Retsina: While not a grape variety, no discussion on Greek wine can be complete without mentioning Retsina, a traditional white or rosé wine flavored with pine resin. A contemporary approach to Retsina has given it a much-needed makeover, making it an intriguing option worth revisiting.

Did I miss any wines? I am guessing I did...

greek-wine.jpg

Different Types of Feta Cheese?

Whenever I buy feta cheese from different places, it tastes slightly different. Does anyone know why? I know that there are specific rules for creating feta cheese, so what is responsible for his differential in flavor and texture?

Is it possible that a place (for example a restaurant) may not actually be buying "Greek" feta? Meaning, could it be a situation where they aren't following the rules and are making a feta-like cheese using different milks, etc? Perhaps it isn't from Greece?

I truly only like Greek feta as far as I know. How can the other places call it feta if they're not following the rules?

greek-feta-cheese.jpg

Cooking Greek Style Octopus

One of the things I like about Greek cuisine is the octopus! It's so tender and flavorful. I get it a lot when I am in Greece and only a few times in the United States. I want to learn how to do that. In particular I want to know:
  • Choosing the Right Octopus: What should I look for when buying octopus? Are there any specific types or sizes that work best?
  • Tenderizing Process: I’ve heard that tenderizing the octopus is crucial. What methods do you recommend? I’ve heard of everything from beating it to simmering it in a pot. What works best?
  • Cooking Techniques: Should I grill it, bake it, or cook it in a stew? I'm aiming for something that's traditionally Greek.
  • Marination and Seasonings: What are the best herbs, spices, or marination techniques to use? I know olive oil and lemon are staples, but are there any other must-have seasonings?
Any advice you can give is welcome!
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