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dpappas87

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I’m looking for some new ideas on what to mix into my Greek yogurt for breakfast. My go-to combos are honey with walnuts or coconut flakes, but I’m starting to crave a little more variety. I’d love suggestions that keep it tasty yet nutritious!

I usually enjoy something a bit sweet or with a nice crunch, but I'm open to creative combos, whether it’s fruits, nuts, seeds, or even something savory. Has anyone tried interesting spices or unusual toppings? I’ve heard people even mix in olive oil or herbs for a twist!

Any recommendations would be amazing. Looking forward to hearing what everyone’s favorites are – thanks in advance!
 
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I absolutely love Greek yogurt for breakfast too—it’s such a versatile and nutritious option! Here are some ideas to keep your mornings exciting:
  • Sweet & Fruity: Mix in pomegranate seeds, crushed pistachios, and a drizzle of date syrup for a Mediterranean twist.
  • Nutty & Spicy: Try almond butter, a pinch of cinnamon, and sliced pears or apples for a cozy fall flavor.
  • Crunchy & Filling: Add toasted quinoa, blueberries, and a touch of maple syrup for a satisfying crunch.
  • Savory: Go for a Mediterranean vibe with olive oil, cherry tomatoes, cucumbers, and a sprinkle of za’atar or fresh mint.
  • Superfood Boost: Blend in chia seeds, fresh mango chunks, and shredded coconut for a tropical, nutrient-packed start to your day.
 
I’m looking for some new ideas on what to mix into my Greek yogurt for breakfast. My go-to combos are honey with walnuts or coconut flakes, but I’m starting to crave a little more variety. I’d love suggestions that keep it tasty yet nutritious!

I usually enjoy something a bit sweet or with a nice crunch, but I'm open to creative combos, whether it’s fruits, nuts, seeds, or even something savory. Has anyone tried interesting spices or unusual toppings? I’ve heard people even mix in olive oil or herbs for a twist!

Any recommendations would be amazing. Looking forward to hearing what everyone’s favorites are – thanks in advance!
Hi! I love making these homemade granola clusters! They're amazing with Greek yogurt and they're refined sugar free!
 

What are Epirus pies?

I was chatting with a friend recently about Greek food, and she mentioned “Epirus pies.” I’m of Greek descent and pretty familiar with traditional dishes, but I honestly had never heard of them! She made it sound like there’s a whole category of pies unique to the Epirus region—both savory and sweet—but I didn’t get a lot of details.

Is this really a regional thing? Are they different from the spanakopita and tiropita I grew up with? I’m curious about what makes them special—different fillings, crusts, or preparation?

If anyone here is from Epirus or has experience with these pies, I’d love to hear more. Are there any classic ones I should try making? Would also be great to know if they’re found in bakeries elsewhere in Greece, or mostly made at home.

Thanks in advance—always excited to learn more about the regional food traditions I didn’t grow up with!

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!

Getting grilled octopus tender?

Hey all, I could use some advice. I absolutely love Greek-style grilled octopus—tender, smoky, a little charred, and drizzled with olive oil and lemon. I’ve been trying to recreate it at home, but my early attempts haven’t been quite right. The flavor’s there, but the texture is tough or rubbery, and I know that’s not how it’s supposed to be.

What’s the secret to getting it tender before grilling? I’ve heard everything from boiling it in vinegar water, to freezing it first, to slow braising it. Some say marinate, others say don’t. I’d really appreciate any tips—especially from people who’ve actually managed to get that perfect tender-crisp balance. Do you cook it first, and for how long, or go straight to the grill? I’d love to get this right!

Greek Octopus in Wine?

One thing I would like to try is making Greek octopus and wine. I’ve had it a few times in Greece but have never made it at home.

Do you simmer the octopus in its own juices first or go straight into the wine? Red or white wine? I’ve heard both used depending on the region. Also curious about the use of spices—just bay leaf and peppercorns, or do you add cinnamon or cloves like in stifado?

If anyone has a yiayia-approved recipe or tips for getting that deep, rich flavor (without turning the octopus rubbery!), I’d be so grateful.

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?
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