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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.
 

Is kalamaki the same as souvlaki?

So I was out with some Greek friends the other night, and one of them ordered kalamaki. I figured it was just another version of souvlaki, but they gave me that “you clearly don’t know” look. Now I’m wondering, what’s the actual difference? I’ve always thought souvlaki was the catch-all term for grilled meat on a stick, but they acted like kalamaki is its own thing.

Is it a regional thing? Is kalamaki a type of souvlaki, or are they completely different? Does it depend on whether it’s served on a stick, in pita, or on a plate? It seems like the same thing to me, but there might be some differences?

Frying Saganaki the Right Way?

I love saganaki. There’s nothing better than that golden, crispy cheese with a squeeze of lemon. I always order it at Greek restaurants, but I’ve never actually tried making it myself at home. I’m finally ready to give it a shot and could really use some tips!

What’s the best type of cheese to use? I’ve heard of kefalograviera and kasseri, but I’m not sure which gives the best result. Also, how do you keep it from melting into a puddle or sticking to the pan?

Do you dredge it in flour or something else? Olive oil or another type of oil for frying? And how do you get that perfect crispy edge without burning it?

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!

Understanding Greek Condiments

I’ve noticed that condiments in Greece can vary quite a bit depending on where you are. For example, when I visit Crete, there’s always fresh lemon on the table, and people use it on everything, from meat to greens. In other places, I see a lot of vinegar being used, especially with salads and fried foods.

It got me wondering, what are the most common condiments across different regions of Greece? Do Greeks ever use things like ketchup, mustard, or mayonnaise at home, or is that mostly in tourist areas?

I know olive oil and lemon are staples, but sometimes I see things on tables that surprise me. Just curious if there are certain traditional uses for these “modern” condiments or if it’s more regional/custom-based. Would love to hear your thoughts or family traditions!

Which cheeses do you put in your tiropita?

I've made tiropita many times over the years and it always disappears fast, but I’ll admit—I’ve gotten into a bit of a rut with the cheese filling. I always use feta (of course), and believe it or not, I mix in cottage cheese. It actually gives it a nice creaminess and works well with the feta’s saltiness, but I’m curious to experiment with some other options.

What cheeses do you like to use in your tiropita? Have you ever used anthotyro, manouri, or graviera? I’ve seen people use ricotta or even cream cheese, but I haven’t tried those yet. I’m looking for a combo that’s still traditional, but maybe with a little twist—something that elevates the flavor or texture without making it too rich or heavy. Would love to hear your favorite blends or secret ingredients!
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