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Teaching Kids How to Cook Greek

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voula_slat

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I'm planning to introduce my kids to Greek cooking, and I’d love some advice from experienced parents or chefs! I want to make it a fun, engaging, and educational experience, but I'm not sure where to start.

What are some simple Greek dishes that are kid-friendly and easy for them to help with? Any tips on involving them in the process, like choosing ingredients or learning about Greek culture while we cook? I'm also looking for ideas to keep them safe in the kitchen and make the experience enjoyable without feeling overwhelming.

Would love to hear your experiences, favorite recipes, etc... or advice. I remember learning how to cook Greek when I was small and it was pretty intense for me. I want to make it fun for them.
 
Introducing your kids to Greek cooking sounds like a fantastic idea! Here are some kid-friendly and simple dishes to start with:
  1. Greek Salad: Let them chop veggies (with kid-safe knives) and mix everything together. It’s a colorful dish that’s easy and fun.
  2. Tzatziki: Kids can help mix yogurt, cucumbers, and garlic. They’ll love tasting their creation with pita bread or veggies.
  3. Souvlaki Skewers: Let them help with threading the skewers with meat and veggies. It’s a hands-on way to learn about ingredients and spices.
For a cultural touch, share stories or fun facts about Greece while cooking. Maybe listen to Greek music or talk about Greek mythology. To keep things safe, set clear rules about handling hot surfaces and sharp objects, and have them wear aprons and use step stools for better reach. Most importantly, keep the atmosphere light and let them enjoy the process—it’s all about making happy memories!
 
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Interesting Pontic Dishes to Try?

I’ve recently become really curious about Pontic Greek cuisine, but I don’t know much about it beyond the fact that it has a unique history and influences from the Black Sea region. I’d love to learn more!

What are some traditional Pontic dishes worth trying—either ones you grew up with or that you’ve discovered recently? Are there any signature ingredients or spices that make the food stand out compared to other Greek regional cuisines?

I’m especially interested in home-style meals or baked dishes, but I’m open to anything—soups, breads, desserts, even breakfast foods. I’ve heard of siron and tanomenos sorvas but have never tasted them. What else would you recommend?

Keeping Feta Fresh?

I’ve started cooking more Greek recipes at home, and feta has become a staple in my fridge. But I’ve noticed that once I open a package, it can dry out or get funky pretty quickly if I don’t use it fast enough. I’ve tried just keeping it in its original brine, but sometimes I buy feta that comes vacuum-sealed without any liquid.

What’s the best way to store feta once it’s opened? Should I make my own brine, and if so, what’s the right salt-to-water ratio? Can you store it in olive oil with herbs, or will that change the flavor too much? I’d love any traditional tips you’ve picked up from your yiayia or your own kitchen experience.

Feta is too good to waste—and I want to keep it as fresh and flavorful as possible. Thanks in advance for any advice!

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?

Fava Santorinis Recipe to Enjoy

I had this when I was in Santorini and I loved it. I tracked down a recipe and wanted to share!

Ingredients:​

  • 1 cup yellow split peas (ideally from Santorini, if available)
  • 1 small red or yellow onion, chopped
  • 1 clove garlic, minced (optional but adds depth)
  • 4 cups water (plus more as needed)
  • 1/4 cup extra virgin olive oil (plus more for drizzling)
  • 1 bay leaf
  • Salt to taste
  • Fresh lemon juice (about 1 tablespoon, or to taste)

Instructions:​

  1. Rinse and soak (optional):
    Rinse the yellow split peas well under cool water. Soaking is optional, but if you do soak for 2–3 hours, the cooking time will be shorter.
  2. Cook the peas:
    In a pot, add the split peas, chopped onion, garlic, bay leaf, and water. Bring to a boil, skimming any foam that rises to the surface.
  3. Simmer:
    Reduce heat to low and simmer uncovered for 40–50 minutes, stirring occasionally, until the peas are soft and starting to fall apart. Add more water if needed to prevent sticking.
  4. Remove bay leaf & blend:
    When the peas are soft and the mixture looks thick and mushy, remove the bay leaf. Use an immersion blender (or food processor) to purée until smooth. Add olive oil and blend again. Taste and add salt and lemon juice.
  5. Chill or serve warm:
    You can serve it warm, room temperature, or chilled — all are traditional!
  6. Garnish:
    Drizzle with extra olive oil and top with red onion slices, capers, and parsley.

I serve it with other meze with pita triangles for dipping!

Making my own pita bread?

Hey everyone! I'm trying to master making my own Greek-style pita bread at home — the kind that's soft, fluffy, and bendable, perfect for wrapping around a gyro or to make like a souvlaki sandwich. I’ve tried a few recipes online, but my pitas either puff up too much like pocket bread or turn out too dry and crack when folded.

I want that classic street food style pita you get at souvlaki shops in Greece, no pocket, just tender and warm, able to soak up tzatziki without falling apart.

Does anyone have a go-to recipe or technique for making these at home? Should I use yogurt in the dough? What flour works best? And how do you cook them, skillet, oven, or griddle? When I've made them, they've had the wrong texture - way too hard. Am I overworking the dough?
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