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nm1999

Active member
What's your favorite traditional Greek dish? I am just curious...

I'll start. Mine is hortopita! I used to love collecting wild greens with my family in the spring and it was a tradition. Very similar to spanakopita but I love the ritual of collecting the early spring greens. We always used to add some spinach depending on what we found.

Another favorite is lamb at Easter - we used to roast a whole one outside on a spit. Good times. We don't do that anymore.
 
I love your memories with hortopita—that sounds so special! For me, my favorite traditional Greek dish has to be moussaka. There’s nothing like layers of eggplant, minced meat, and that creamy béchamel sauce baked to perfection. It’s hearty and comforting, especially in the colder months.

Another favorite is pastitsio—kind of like Greek lasagna with a cinnamon-spiced meat sauce and pasta topped with a rich béchamel. It brings back memories of family gatherings and Sunday lunches. And of course, nothing beats a simple plate of grilled octopus with lemon, olive oil, and oregano. It’s the perfect taste of summer by the sea!

I also love gemista (stuffed vegetables); they remind me of my grandmother’s kitchen and her patience in making everything from scratch. Greek food is so much about tradition and family, isn’t it?
 

Cooking with wine in Greek cuisine?

I would love some advice on cooking with wine. I can't seem to get it right! Which Greek dishes use it? I am unsure of how much to use or what type of wine. Most of my family recipes just say "wine" and the person who wrote these recipes has passed away.

For example, I’m planning to make kokkinisto and maybe a seafood youvetsi, but I’m unsure if the wine I use will make or break the flavor. Are there general guidelines for which Greek wines pair best with certain dishes? And is it worth using something like Agiorgitiko or Moschofilero in cooking, or should I stick to basic table wine?

Also, do you reduce the wine before adding other ingredients, or simmer it all together?

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.

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!

Easy Bougatsa Recipe

While in Greece, I enjoyed the bougatsa a lot. It's an easy thing to grab at bakeries when out and about... I wanted to find an easy recipe. How does this one look? I haven't tried it yet.

Ingredients:​

For the custard filling:

  • 4 cups whole milk
  • ½ cup fine semolina (not coarse)
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • Zest of 1 lemon (optional)
  • 2 tbsp unsalted butter
For the pastry:

  • 1 package phyllo dough (16 oz), thawed
  • ½ cup (1 stick) unsalted butter, melted (for brushing)

Instructions:​


Make the custard:
  • In a saucepan, heat the milk over medium heat until just about to simmer (don’t boil).
  • Slowly whisk in semolina and sugar.
  • Stir constantly until the mixture thickens (about 5–7 minutes).
  • Remove from heat. Let it cool slightly.
  • In a small bowl, beat the eggs with vanilla (and lemon zest if using), then slowly add to the warm semolina mixture while whisking briskly.
  • Return to low heat and stir for 2–3 minutes to thicken. Remove from heat and stir in butter. Let cool to room temperature.
Assemble the bougatsa:
  • Preheat oven to 350°F (175°C).
  • Butter a 9x13-inch baking dish or line with parchment paper.
  • Layer 6–8 phyllo sheets in the dish, brushing each with melted butter. Let the sheets overhang the sides.
  • Pour in the custard and smooth evenly.
  • Fold the overhanging phyllo over the custard.
  • Top with another 6–8 phyllo sheets, buttering each layer.
  • Tuck or trim excess edges. Score the top lightly if you want clean slices after baking.
Bake:
  • Bake for 40–45 minutes or until golden brown and crisp.
Serve:
  • Let it cool for 10–15 minutes.
  • Dust generously with powdered sugar and/or cinnamon.
  • Slice and serve warm!

Seasoning / Sauce for Dolmades?

Hey everyone! I’ve been making dolmades at home more often lately (the rice-stuffed grape leaves, not the meat ones), and I usually love finishing them with a nice avgolemono sauce. The lemony egg mixture adds such a cozy tang, but honestly, some nights it just feels like too much effort—especially when I’m already tired from rolling all those leaves!

I’m wondering if anyone has simpler ways to finish dolmades that still give that bright, lemony flavor without making a separate sauce. I’ve tried just squeezing fresh lemon over the top, but it feels like something’s missing. Do you add lemon zest, broth, or olive oil to the pot while cooking? Maybe a shortcut sauce that doesn’t involve tempering eggs?

Would love to hear what’s worked for you. I want them to still feel special, just not complicated. Bonus points if it makes the whole dish feel more comforting! Thanks in advance!
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