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seleanor

Active member
This is a straight to the point super easy guide on how to fast for Greek orthodox lent. Fasting for lent can seem a bit overwhelming and daunting, but I promise you it's not that hard and it can actually I really fun opportunity to get together with the whole family and come up with new recipes and cook healthier dishes. These are the basics, but of course you can always do what feels right for you.

 
 
This is an excellent guide! Lent can be difficult to navigate, especially if you decide to do the full fast. This breaks things down nicely.
 

Do you marinate your souvlaki?

I've always marinated my souvlaki before grilling it. That's just how I learned to make it, and I usually let it sit for several hours, sometimes even overnight if I plan ahead. I always assumed that was the standard way to prepare it.

Recently, though, I found out that not everyone marinates their souvlaki. Some people simply season the meat right before cooking, while others use only olive oil, lemon, oregano, salt, and pepper without much time to marinate at all.

Now I'm wondering if I've been overthinking it all these years! Does marinating really make a noticeable difference, or is it more of a family tradition than a necessity?

I'd love to hear how everyone here prepares their souvlaki and whether you've noticed a difference in flavor or tenderness.

How much butter on phyllo?

I've been making spanakopita, tiropita, and even baklava for years, but lately I've been running into a problem that I can't seem to figure out. The top layers of my phyllo have been coming out a little soggy instead of crisp and flaky. The filling tastes great, and the bottom layers bake up nicely, so I'm wondering if I'm using too much butter on the top sheets.

When you brush butter between the layers, how much do you actually use? Do you coat every bit of the sheet or just give it a light brushing? I'm also curious if anyone has experienced this from something other than too much butter, like trapped steam or baking temperature. I'd love to hear what works for everyone because this one has me stumped!

Using Butter for Cooking in Greece?

I've been wondering how commonly butter is actually used in Greek cooking. I know olive oil is such an important part of Greek cuisine, so I'm curious where butter fits in, if at all.

For example, when making things with phyllo like baklava, spanakopita, or tiropita, is the phyllo traditionally brushed with melted butter, olive oil, or does it depend on the recipe and region? I've seen recipes that use both, which made me wonder what would be considered more traditional in Greece.

I'm also curious about baking in general. Is butter commonly used in Greek cakes, cookies, and other desserts, or is olive oil often used there as well?

I'd love to hear from anyone familiar with traditional Greek home cooking. When would you typically reach for butter, and when would you use olive oil instead?

Favorite Homemade Pastitsio Tips?

I have to say, I've had so many different versions of pastitsio over the years that I don't think I've ever had two that were exactly the same. Some are rich and heavily spiced, while others are much lighter and let the pasta and béchamel shine.

One thing I've always wondered is what people consider the "must-have" ingredient that makes a great pastitsio. Is it the cinnamon? Nutmeg? A splash of wine in the meat sauce? Or is it really all about getting the béchamel just right?

I'd also love to know if your family's recipe has changed over the years or if you're still making it exactly the way your yiayia or mother did. I'm always looking for little techniques that take a homemade pastitsio from good to unforgettable, so I'd love to hear everyone's tips and family traditions.

Good Greek Soups for Summer?

Even though soup is often associated with colder weather, I've noticed that Greece seems to have plenty of lighter soups that work well even during the summer months. I've enjoyed dishes like avgolemono and fasolada at different times of the year, but I'm curious what locals and frequent visitors recommend when the temperatures rise.

Are there traditional Greek soups that are especially popular in the summer? Do certain regions have seasonal favorites made with fresh vegetables, seafood, or herbs? I'd also love to know if there are chilled soups that are common in Greece, or if most soups are still served hot regardless of the season.

If you've had a memorable bowl of soup at a taverna or in someone's home, I'd love to hear about it. What would you recommend to someone looking for a light, flavorful Greek soup that's perfect for a warm summer day? Share your favorites and any recipes or travel tips!
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