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cubrinj

Active member
I’ve been experimenting with Greek desserts lately, and I’m curious about incorporating apples into traditional recipes. I know apples aren’t as common in Greek sweets compared to other fruits like figs or grapes, but I’m sure there must be some delicious apple-based treats out there!

I’ve heard of apple variations of baklava, but I’d love to explore other options as well. Are there any traditional or modern Greek desserts that feature apples prominently? I’m particularly interested in recipes that highlight the warm, comforting flavors of cinnamon, honey, and nuts often found in Greek sweets.

Also, any tips on the best type of apples to use or how to blend them into classic Greek desserts would be greatly appreciated. If you have recipes, suggestions, or any favorite apple desserts, please share! I’m excited to try something new and bring a bit of Greek flair to my baking. Thanks!
 
I am in Greece now and just had a piece of apple pie on the ferry from Paros to Naxos. It was delicious. It had a bottom crust and a crumble topping. Don’t know if it is traditional or not, but was a great dessert.
 
If you’re looking to incorporate apples into Greek desserts, you’re in for a treat! One delicious option is Milopita, the Greek version of apple pie, which beautifully combines apples with cinnamon, walnuts, and sometimes a touch of honey. It’s a warm, comforting dessert that’s perfect for highlighting those classic Greek flavors. For Milopita, Granny Smith or Golden Delicious apples work well because they hold their shape and balance the sweetness nicely.

Another great idea is to add apples to Galaktoboureko, replacing some of the custard with apple slices for a unique twist on this syrup-soaked phyllo dessert. You could also try apple spoon sweets, a traditional way to preserve fruits in syrup, often served with yogurt or ice cream.

For a modern touch, try making apple-stuffed phyllo rolls with a mix of chopped apples, cinnamon, nuts, and a drizzle of honey.
 

Cooking Wild Greens Greek Style

I grew up eating wild greens (horta) the traditional Greek way—boiled until tender, then dressed simply with olive oil, lemon juice, and a sprinkle of salt. It’s one of those comfort foods that reminds me of home, and I still make it this way all the time.

Lately, I’ve been wondering—do other people prepare horta differently? Are there any regional variations or little tricks that elevate the flavor? I’ve heard of some people sautéing the greens after boiling or adding garlic, but I’ve never tried it myself.

Also curious what kinds of greens you use. I usually go with dandelion or chicory, but sometimes I mix in kale or mustard greens if I can’t find the wild stuff.

Would love to hear how you make yours—same simple prep, or do you spice it up? Open to new ideas while still keeping that traditional feel!

Greek Keto-Friendly Meals?

I’m Greek and absolutely love our food, but I’ve recently started following a keto lifestyle and I’m trying to figure out how to make it work with traditional Greek cuisine. So much of what I love—like spanakopita, yemista with rice, and baked pasta dishes—seems off-limits right now.

That said, I know there are tons of naturally keto-friendly options in our diet—grilled meats, seafood, olives, cheeses, veggies cooked in olive oil—but I’d love to hear how others are navigating this. Have you adapted any traditional recipes to make them keto? Any ideas for phyllo-free spanakopita or low-carb versions of classics?

I’d especially love tips on mezze options I can enjoy without going off track, or ideas for keto meals that still feel authentically Greek.

Moussaka without béchamel sauce?

I’ve never been a fan of béchamel. The texture and heaviness just don’t do it for me—even though I know it’s a classic part of moussaka. That said, I really want to try making a version of moussaka without the béchamel topping. Has anyone tried this before? Is there a good substitute that still gives that nice “top layer” without the creaminess of béchamel?

I’ve heard of some people using mashed potatoes or even a simple tomato-based topping instead. Others have mentioned using yogurt or cheese as a lighter alternative. I’d love to hear if anyone has experimented with different versions and how they turned out—did it still taste like moussaka?

Also, does skipping the béchamel affect how the layers hold together or how it bakes? Any tips, tricks, or favorite recipes would be much appreciated. Thanks in advance for your suggestions!

What to do with Gigantes?

I bought a big bag of gigantes beans (those giant Greek white beans) and usually just make the classic gigantes plaki—slow-cooked in tomato sauce with herbs and olive oil. It’s one of my favorite dishes, but I’m wondering what else I can do with them?

They’re already soaked and ready to go, but I’d love to try something new. Do you use gigantes in soups, salads, or stews? Could they work in a lemony avgolemono-style dish? Or maybe mashed like a spread?

I’m open to vegetarian or meat-based recipes, or even ideas for meze platters. Just trying to branch out from the one recipe I always go back to!

If you’ve got any favorite ways of preparing gigantes—or tips for seasoning them differently—I’d love to hear. Also curious if anyone has used them in more modern or fusion-style Greek dishes. Thanks in advance for the inspiration!

Different kinds of Greek Olives?

Hi everyone! I’m Greek and absolutely love Kalamata olives—they’ve always been my go-to. But lately, I’ve been thinking about how many other types of Greek olives there must be that I’ve barely explored. I know I’ve tasted different kinds while traveling through various regions of Greece, especially in Crete and the Peloponnese, but I never really paid attention to the names or varieties.

I’d love to learn more about the different types of Greek olives out there—like what they’re called, where they’re from, how they’re cured, and what they taste like. Are there any lesser-known ones I should try? Maybe some that are milder, spicier, or especially good for cooking or snacking?

If you have favorites beyond Kalamata or know of any regional varieties worth seeking out, please share! I'd love to expand my olive knowledge (and my mezze platter). Thanks so much in advance!
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