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Best Greek Foods for Fall?

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voula_slat

Member
Fall is coming, as sad as I feel about it, I do love the cozy nights and the foods - like fresh apples and pumpkins.

Can someone think of any Greek dishes to try that involve these?

- I have never made milopita. Does anyone have a good recipe?
- I can't think of any Greek dishes that involve pumpkins, can you?

My family left Greece about two generations ago, and I feel that some of the cooking knowledge they had has gotten lost.
 
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Easy Saganaki Recipe

I thought I'd share a simple method for how I make saganaki. I have had different versions of this, I honestly like other versions better, but this is the easiest for me to do!

I slice one of these cheeses thick:

Kefalotyri, Graviera, or, Kefalograviera

Then I dip it in water on each side and coat it in flour that had been seasoned with salt and pepper.

I add olive oil to a small frying pan and set the heat on medium high. When the oil is hot I add the cheese. Basically, I sear it like I would anything else and serve it hot. It's fast and easy and a crowd pleaser - I do this when I have company.

I have never doused it in Ouzo and set it on fire like they do in restaurants, I am legitimately concerned I might burn my hair or something! Should I add this step, though? I could always tie my hair back...

Runny Homemade Greek Yogurt

I have been making my own Greek yogurt (I have a yogurt machine), but I have been doing something wrong.

The texture is very thin - thinner than regular yogurt that you find in the store.

What am I doing wrong?

I know that I am supposed to strain it after, but even after straining it through cheesecloth, it's still very thin.

Are there pumpkins in Greek cooking?

I have some pumpkins I want to cook with... I would love to experiment with using it in a Greek dish.

I know there is a type of pita that involves pumpkin. I have a recipe somewhere, so I do plan to try that.

Is there anything else you guys can think of? There has to be more!

Fresh tomatoes in fasolakia?

I need help figuring something out.

Whenever I make Fasolakia, I usually use some sort of a canned tomato product like sauce, paste, or even diced or crushed tomatoes.

I have a bunch of fresh tomatoes I want to use this time instead and I have never done this before. Any advice?

Grilling a whole chicken?

I have to feed a crowd soon and I decided to grill whole chickens... I am trying to figure out the best way to do it. I need to grill maybe 4-5 whole chickens. I don't have a spit.

I was thinking to butterfly them and marinate them in a ladolemono, then grill them until they're cooked, rotating them often. Do you think this will work?
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