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toniiv

Active member
My family loves to eat this when the weather starts warming up. I thought I'd share a simple recipe:

Ingredients:
  • 1–2 large bunches of leafy greens (see types below)
  • Sea salt
  • Extra virgin olive oil
  • Fresh lemon juice
  • Optional: a clove of garlic in the boiling water (for aroma)
Instructions:

Start by cleaning the greens. Trim away any tough stems or wilted leaves, then rinse the greens well in cold water. It’s best to do this in a large bowl or basin, changing the water several times to remove any dirt or sand that might be hiding between the leaves. Once clean, set them aside.

Next, bring a large pot of salted water to a rolling boil. If you like a subtle hint of garlic, you can add a whole clove to the water for extra aroma. Carefully add the greens to the pot—if they don’t all fit at once, add them in batches as they wilt down. Let them boil uncovered for about 5 to 10 minutes, depending on the type of greens and how tender you like them. They should be fully cooked but still have a nice vibrant green color.

When the greens are tender, use tongs or a strainer to remove them from the water and let them drain well.
 
My family loves to eat this when the weather starts warming up. I thought I'd share a simple recipe:

Ingredients:
  • 1–2 large bunches of leafy greens (see types below)
  • Sea salt
  • Extra virgin olive oil
  • Fresh lemon juice
  • Optional: a clove of garlic in the boiling water (for aroma)
Instructions:

Start by cleaning the greens. Trim away any tough stems or wilted leaves, then rinse the greens well in cold water. It’s best to do this in a large bowl or basin, changing the water several times to remove any dirt or sand that might be hiding between the leaves. Once clean, set them aside.

Next, bring a large pot of salted water to a rolling boil. If you like a subtle hint of garlic, you can add a whole clove to the water for extra aroma. Carefully add the greens to the pot—if they don’t all fit at once, add them in batches as they wilt down. Let them boil uncovered for about 5 to 10 minutes, depending on the type of greens and how tender you like them. They should be fully cooked but still have a nice vibrant green color.

When the greens are tender, use tongs or a strainer to remove them from the water and let them drain well.
Wanderful....we used to go up the hillside in Mykonos and collect Horta early spring times,so healthy and nutricios.... Yasou apo mena to you and your family from Thailand!
 
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Thanks so much for sharing this—horta vrasta is such a staple in our home too, especially in spring! I love how simple and nourishing it is. We usually use dandelion greens, vlita (amaranth), or chicory when we can find it. That garlic tip is genius—I’ve never tried it that way but will definitely add it next time for that gentle aroma.

I usually finish mine with a generous drizzle of good olive oil and lots of fresh lemon juice, just like you said. Sometimes I’ll also add a few capers or crumbled feta on the side if we’re not fasting. We eat it warm or cold, depending on the day.

It’s such a great side dish with grilled fish or even just some crusty bread and olives for a light lunch. This recipe really captures the beauty of Greek cooking—simple, seasonal, and full of flavor. Thanks again for the reminder!
 

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!

Top 5 Favorite Greek Foods to Grill?

I absolutely love hosting summer dinner parties outside, there’s nothing better than good food, good company, and a warm evening breeze. I tend to stick with Greek food (with a few fun twists), and grilling has become my favorite way to cook when entertaining.

Here’s my current top 5 for the grill:
  1. Leg of lamb (slow and juicy!)
  2. Souvlaki (can’t go wrong)
  3. Grilled whole fish, Greek style with lemon and herbs
  4. Greek veggies in a grill pan—zucchini, peppers, onions, the works
  5. Pizza! Not traditional Greek, but it’s always a crowd pleaser
I’m always looking for new ideas to add to the lineup. What are your favorite Greek (or Greek-inspired) dishes to grill? I’d love to hear what others are making—especially things that feel festive, flavorful, and easy to serve outdoors. Open to everything from meats to cheeses to sides...

Best way to use Myzithra?

I recently picked up a nice wedge of myzithra cheese from a local Greek market—semi-hard, salty, and beautifully aged. I’ve used it a couple of times grated over pasta, which was delicious, but I’m curious what other traditional or creative ways you all enjoy it.

I know there’s a fresh version and a dry aged one, this one is definitely the dry, crumbly type. Are there regional dishes that really highlight its flavor? I’ve heard of it being used in pies, but I’m not sure how it’s prepared—does it pair well with spinach, like in spanakopita, or is it better on its own?

My Favorite Greek Ladokoulourakia Recipe

I love these olive oil cookies - I first had them in Greece and have been making them ever since.

Ingredients:​

  • 1 cup extra virgin olive oil
  • 1 cup orange juice (freshly squeezed preferred)
  • ¾ cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves (optional, but I love it)
  • Zest of 1 orange
  • 4 to 4½ cups all-purpose flour
  • Optional: sesame seeds for topping

Instructions:​

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  2. In a large bowl, whisk together the olive oil, orange juice, sugar, orange zest, baking soda, cinnamon, and cloves.
  3. Gradually add the flour, mixing until a soft, pliable dough forms. It should not stick to your hands.
  4. Shape into small ropes (~4–5 inches) and form into twists or rings.
  5. Place on baking sheet. Optional: brush with a little orange juice and sprinkle sesame seeds.
  6. Bake for 20–25 minutes, or until lightly golden.

Homemade Gyro Meat?

I absolutely love gyros, but I’ve never been a fan of the store-bought meat—it always tastes a bit too processed for me. I’m thinking about trying to make my own gyro meat at home, but I’m not sure where to start. Is it as simple as roasting a leg of lamb and carving thin slices? Or is there a better way to get that classic texture and flavor?

I’ve seen some people use a mix of lamb and beef, ground and packed tightly into a loaf pan. Others say the key is in the spices and pressing the meat after cooking. I’m open to experimenting, but I’d love to hear what’s worked for others.
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