Flogeres are Greek phyllo and almond flutes filled with rich, creamy almond frangipane and covered in aromatic syrup! Watch the Video Flogeres are little Greek almond phyllo flutes. It's traditionally an almond filling, and I
I am planning a girls trip to Athens and there is a woman we are traveling with who absolutely LOVES exploring street food. So, I told her I would ask you guys for recommendations. I know to watch out for gyros, souvlaki, pita, street corn, chestnuts (I know the corn and chestnuts are seasonal and I don't quite know when we are visiting yet. It's a big group and a lot of moving parts lol).
I am looking for not only what to look out for in terms of food, but also if you have recommendations as to a location where they have the best. Thank you in advance!
Making tiropita at home is fun and a lot easier than it may seem - especially when doing it in a 9 x 13 pan. Although I have used different combinations of cheeses, the version I like the best includes imported feta and then a soft cheese like anthotyro if I can find it, cottage cheese if I can't. I live in the United States and there is a Greek store near me that has that cheese, but I find that cottage cheese is just as good. This recipe is light and flaky and makes a great appetizer, snack, light meal (when served with soup or salad) and I've even had it for breakfast!
One of my favorites elements of Greek cooking is the wealth of hearty vegetable dishes, and this Briam recipe is an absolute classic. It is filled with flavor, and you can either serve this as a side dish or a meal when served with feta cheese and bread. The Cooking Greek cookbook has a great version of it and has a classic combination of ingredients, like eggplant, zucchini, and potatoes. It's an easy dish to put together and I like to make a big pan of it and eat it over the course of a few days.
Horiatiki Sałata, or Greek village salad, is one of my favorite Greek dishes to cook at home, especially when the tomatoes are vine ripened or even better, pick straight from my garden. This salad is a great side dish as part of a larger meal, or it can actually stand on its own. I love to eat this with a few pieces of bread. I like to make it about an hour before I want to eat it and I leave it (covered) on the countertop for about thirty minutes before I eat it so all the flavors can meld together. I make the classic recipe and use fresh tomatoes, cucumbers, onions, oregano, my favorite imported feta cheese, Kalamata olives, and of course, only the best Greek olive oil.