Greek Food, Cooking and Recipe Community

Making Kopanisti for a Holiday Party?

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dpappas87

dpappas87

Active member
I’m hosting a Christmas party this year and thought it would be the perfect opportunity to introduce my friends to one of my all-time favorite Greek treats: kopanisti! I absolutely love its spicy, tangy flavor, and I think it’ll make a fantastic addition to my party spread.

The thing is, I’ve never actually made kopanisti myself. I know it involves feta and sometimes Mykonos cheese, along with spices and olive oil, but I’d love some guidance on the process. Do I need any special ingredients or tools? How do you get that perfect creamy texture?

If anyone has a trusted recipe, tips, or even creative serving ideas, I’d be so grateful to hear them! I’d also love to know if you’ve tried variations of kopanisti that are especially crowd-pleasing.
 
Kopanisti is a fantastic choice for your Christmas party—it’s bold, flavorful, and a definite crowd-pleaser! The base is typically feta cheese, and if you can get Mykonos kopanisti (a spicy Cycladic cheese), it takes the flavor up a notch. Here’s a simple way to make it:
  1. Ingredients: Use about 200g feta, 50g Mykonos cheese (optional), 2-3 tablespoons olive oil, a splash of white wine or vinegar for tang, a finely chopped chili or red pepper flakes for heat, and a pinch of oregano.
  2. Process: Blend the feta and Mykonos cheese in a food processor with olive oil until creamy. Add the chili or flakes gradually, tasting as you go. The key to creaminess is good-quality olive oil and blending long enough for a smooth texture.
  3. Serving Ideas: Serve with warm pita, breadsticks, or crudités. Garnish with a drizzle of olive oil, chili flakes, or chopped fresh herbs. It pairs wonderfully with olives and sun-dried tomatoes!
 
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Do you notice a big difference in taste or texture between baked and fried? Does your family swear by one method over the other? Frying is pretty easy for me but I am looking to maybe cut down on oil.

Difference Between Galatopita and Galaktoboureko?

I’ve recently started exploring more traditional Greek desserts and keep coming across two that sound similar, galatopita and galaktoboureko. Both seem to involve a creamy, custard-like filling made with milk and semolina, but I’m a bit confused about what actually sets them apart.

From what I understand, galaktoboureko has phyllo on top and bottom and is soaked in syrup, kind of like a custard baklava. But then I saw recipes for galatopita that don’t use any phyllo at all—just the custard baked until golden, sometimes dusted with cinnamon.

Is that the main difference? Phyllo and syrup vs. no phyllo and more of a cake-like finish? Or are there regional variations where even galatopita can include phyllo?

I’d love to hear how you make (or eat!) these two desserts and which one you prefer. Are there any tips for getting that perfect texture?

Did you like Greek food as a kid?

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I mostly did, but I’ll admit there were some dishes I just couldn’t get into as a kid. Moussaka and pastitsio always felt too heavy or rich to me back then. I’d skip them at family gatherings, even though everyone else raved about them!

On the other hand, I absolutely loved souvlaki, dolmades, keftedes, and of course, anything with feta or lemon potatoes. Those felt easier to eat and were packed with flavor without being overwhelming.

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Simple Saganaki Recipe - Greek Fried Cheese

I usually just like to order this when I go out, but I found this recipe and thought I'd give it a try. It was surprisingly easy! I wanted to share:

Ingredients:
  • 1 block of firm Greek cheese (about ½ inch thick): kefalotyri, kasseri, or graviera work best
  • ½ cup all-purpose flour (for dredging)
  • Olive oil (for frying)
  • Lemon wedges (for serving)
Instructions:
  1. Rinse the cheese slice quickly under water – this helps the flour stick.
  2. Dredge the cheese in flour on all sides, shaking off any excess.
  3. Heat olive oil in a small nonstick or cast iron pan over medium-high heat.
  4. Once hot, add the cheese and fry for 1–2 minutes per side, until golden and crispy.
  5. Remove and drain on paper towels.
  6. Serve hot with a squeeze of fresh lemon.
I don't do the Ouzo part by the way, so I left it out I don't like the flavor of it and I fin the fire to be a little scary!
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