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ssherie_

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As the cooler months set in, I’m looking to explore some delicious Greek desserts with a fall twist. I'm especially interested in recipes or tips on using seasonal ingredients like pumpkin, figs, pomegranate, nuts, or spices to give traditional Greek sweets a cozy, autumnal vibe.

Does anyone have recommendations for Greek desserts that work well in the fall? Maybe a spin on baklava with seasonal nuts, or a unique take on kolokithopita? I’d love ideas on variations of classic treats, or even regional desserts that are popular this time of year. Also, if anyone has tips on pairing Greek sweets with warm fall drinks (maybe something with rakomelo?) Thank you!

What sparked my question is I saw apple baklava somewhere - it was a sort of "baklava" that involved apple slices and was delicious. Has anyone tried to do anything like this?
 
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As the cooler months set in, I’m looking to explore some delicious Greek desserts with a fall twist. I'm especially interested in recipes or tips on using seasonal ingredients like pumpkin, figs, pomegranate, nuts, or spices to give traditional Greek sweets a cozy, autumnal vibe.

Does anyone have recommendations for Greek desserts that work well in the fall? Maybe a spin on baklava with seasonal nuts, or a unique take on kolokithopita? I’d love ideas on variations of classic treats, or even regional desserts that are popular this time of year. Also, if anyone has tips on pairing Greek sweets with warm fall drinks (maybe something with rakomelo?) Thank you!

What sparked my question is I saw apple baklava somewhere - it was a sort of "baklava" that involved apple slices and was delicious. Has anyone tried to do anything like this?
Hi! I have quite a few Greek desserts on my blog, and I have a unique take on Kolokithopita, too! Check it out and let me know what you think!
 
As the cooler months set in, I’m looking to explore some delicious Greek desserts with a fall twist. I'm especially interested in recipes or tips on using seasonal ingredients like pumpkin, figs, pomegranate, nuts, or spices to give traditional Greek sweets a cozy, autumnal vibe.

Does anyone have recommendations for Greek desserts that work well in the fall? Maybe a spin on baklava with seasonal nuts, or a unique take on kolokithopita? I’d love ideas on variations of classic treats, or even regional desserts that are popular this time of year. Also, if anyone has tips on pairing Greek sweets with warm fall drinks (maybe something with rakomelo?) Thank you!

What sparked my question is I saw apple baklava somewhere - it was a sort of "baklava" that involved apple slices and was delicious. Has anyone tried to do anything like this?
Apple baklava, not a strudel? Greeks didn't use pumpkins like they do in the US. Figs? Maybe a spoon-sweet or something like when the figs are still green, and they make something with them. I forgot the name of it. I know the Croatians make this fig orange marmalade type of thing.
 
For fall-inspired Greek desserts, you’re on the right track with the apple baklava idea! Adding thinly sliced apples to baklava layers, along with walnuts or almonds, brings a seasonal twist. Toss the apples in cinnamon and a touch of clove for extra warmth—it’s like a blend of baklava and apple pie.

Another fall favorite is kolokithopita (pumpkin pie), which can be either savory or sweet. For a dessert version, use grated pumpkin or butternut squash, sweeten it with honey, and add cinnamon, cloves, and a handful of crushed walnuts. It’s often wrapped in phyllo, making it flaky and comforting.

I personally just like to sip rakomelo plain...
 
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Reactions: Voula
Apple baklava, not a strudel? Greeks didn't use pumpkins like they do in the US. Figs? Maybe a spoon-sweet or something like when the figs are still green, and they make something with them. I forgot the name of it. I know the Croatians make this fig orange marmalade type of thing.
Yes! Come to think of it, it was like a cross between baklava and strudel. Almost like a strudel filling but heavier on the walnuts and lighter on the apples, and the dish involved phyllo... thank you for chiming in!
 
For fall-inspired Greek desserts, you’re on the right track with the apple baklava idea! Adding thinly sliced apples to baklava layers, along with walnuts or almonds, brings a seasonal twist. Toss the apples in cinnamon and a touch of clove for extra warmth—it’s like a blend of baklava and apple pie.

Another fall favorite is kolokithopita (pumpkin pie), which can be either savory or sweet. For a dessert version, use grated pumpkin or butternut squash, sweeten it with honey, and add cinnamon, cloves, and a handful of crushed walnuts. It’s often wrapped in phyllo, making it flaky and comforting.

I personally just like to sip rakomelo plain...
I never heard of pumpkin pie being described as "kolokithopita." They're in the same genus or whatever, but I've always thought of squash/zucchini.
 
I never heard of pumpkin pie being described as "kolokithopita." They're in the same genus or whatever, but I've always thought of squash/zucchini.
My family made it interchangeably with pumpkin, zucchini, and other types of squash, like acorn squash, depending on what we had around. The name kolohothopita kind of stuck even though that word is technically zucchini. And somehow depending on the type of squash we used, we'd change the seasonings inside it. I never know how to describe it to my non-Greek people so I end up saying "it's kind of like pumpkin pie but with phyllo"... even though it really isn't lol.
 

Hortopita or Spanakopita without Cheese?

I’m hoping to get some advice from anyone who’s made hortopita or spanakopita without cheese. A family member recently developed a dairy intolerance, and I’d love to be able to make a pie she can enjoy too. Traditionally I use feta or mizithra, so I’m a bit unsure how it will turn out without the cheese—will it still taste good?

Have you ever made a vegan or dairy-free version of these pies? What do you add to make up for the missing richness and saltiness from the cheese? Are there herbs, extra olive oil, or maybe lemon juice that help brighten the flavor?

I’d really appreciate any tips—especially from people who’ve done it successfully. Would love to keep the flavors authentic and satisfying while making it friendly for her diet. Thanks so much in advance!

Greek Octopus in Wine?

One thing I would like to try is making Greek octopus and wine. I’ve had it a few times in Greece but have never made it at home.

Do you simmer the octopus in its own juices first or go straight into the wine? Red or white wine? I’ve heard both used depending on the region. Also curious about the use of spices—just bay leaf and peppercorns, or do you add cinnamon or cloves like in stifado?

If anyone has a yiayia-approved recipe or tips for getting that deep, rich flavor (without turning the octopus rubbery!), I’d be so grateful.

Making Biftekia Juicy?

I make biftekia all the time, but they don’t always turn out the way I want—sometimes they’re juicy and perfect, but more often than not, they come out a bit tough or dry. I’m wondering what I might be doing wrong. I’ll admit, I don’t follow a specific recipe—I just sort of wing it each time based on what I have on hand. Sometimes I add breadcrumbs, other times just grated onion or a splash of milk, but there’s no real method.

Do you think it’s the mix-ins, the meat-to-fat ratio, or maybe how long I cook them? I usually pan-fry them, but maybe baking would help? I want that soft, flavorful, almost melt-in-your-mouth texture like the ones from tavernas. Any tips on what makes the biggest difference when it comes to tenderness? I’d love to figure out a more consistent approach!

Advice for foraging and using it in Greek cuisine

I recall my family harvesting a lot of wild greens when I was a kid. It seems that whenever dinnertime was approaching, I'd find a family outside looking for greens for Horta, maybe even a "spanakopita" or rather "hortopita" - which of course was made the same way as spanakopita just with the wild greens.

My question is, what were they looking for? I know about vleeta (amaranth greens), but they picked more than that. Maybe dandelion greens at certain times of the year and some others. What did they pick? I

Favorite 5 Greek Dishes?

If you could narrow it down to five dishes, what would be your favorites? Here are mine:

1. Koulourakia
2. Souvlaki
3. Horiatiki (village salad)
4. Keftedes
5. Pastitsio

How about you? Looking forward to seeing your responses! I am doing this to get out of my comfort zone a bit and see if I can't get inspired to cook some new dishes.
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