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nadellii

Active member
I’m planning a big Greek family gathering soon and there will be a lot of kids there—some of them pretty picky eaters! It got me thinking about what I used to love as a kid growing up in a Greek household.

Honestly, I was a super picky eater back then (hard to believe now!), but there were still a few dishes I always wanted seconds of. I remember loving things like koulourakia, fried meatballs (keftedakia), and avgolemono soup. Simple, comforting, and easy to eat.

Now I’m wondering, which Greek dishes did you love as a kid? I’d love to serve a few things at the gathering that will be hits with the younger crowd but still feel authentically Greek. Bonus points if they’re easy to prep ahead or good for a buffet-style setup.
 
What a fun idea! I love that you’re keeping the gathering rooted in Greek tradition while thinking of the little ones. As a kid, my absolute favorites were tiropitakia (cheese-filled phyllo triangles), it's easy to eat, no weird textures, and always a crowd-pleaser. Spanakopitakia were a close second if you keep the spinach-to-cheese ratio more kid-friendly.

Keftedakia, like you mentioned, are always a hit, serve them with a side of ketchup or tzatziki for dipping. Another good one: pastitsio! It’s like Greek lasagna and usually goes over well with picky eaters, especially if you go light on the spices.

For something sweet, besides koulourakia, try loukoumades or rizogalo (Greek rice pudding). They feel like dessert but aren’t too over-the-top.
 
I’m planning a big Greek family gathering soon and there will be a lot of kids there—some of them pretty picky eaters! It got me thinking about what I used to love as a kid growing up in a Greek household.

Honestly, I was a super picky eater back then (hard to believe now!), but there were still a few dishes I always wanted seconds of. I remember loving things like koulourakia, fried meatballs (keftedakia), and avgolemono soup. Simple, comforting, and easy to eat.

Now I’m wondering, which Greek dishes did you love as a kid? I’d love to serve a few things at the gathering that will be hits with the younger crowd but still feel authentically Greek. Bonus points if they’re easy to prep ahead or good for a buffet-style setup.
Oh my favorite was and is Menestra! YiaYia would always make that when I would be home for a visit- I never had to request it , she just knew! Still love it to this day -of course I have many favorites but that by far was my favorite growing up- perfect comfort food!
 

Can you make stifado with Octopus?

I’ve made beef and rabbit stifado plenty of times, but I recently heard someone mention an octopus version and now I’m intrigued. Has anyone here actually tried making octopus stifado? I imagine the texture and cooking time would be really different from meat, but I love the idea of combining that tender, slow-cooked octopus with the rich, cinnamon-spiced tomato sauce and pearl onions.

Would you cook the octopus separately first and then add it to the sauce? Or do you let it stew the whole time like you would with beef or rabbit? I have vaguely heard of it being possible to make this with octopus. Now that it's summer I am in the mood to eat lots of seafood.

Best Meat for Soutsoukakia?

I’m planning to make soutzoukakia smyrneika this weekend — one of my absolute favorite Greek comfort dishes. I’ve had it with different types of ground meat over the years (sometimes beef, sometimes a mix), but I want to get it just rightthis time and could use your advice.

What’s the best type of meat to use for authentic, flavorful soutzoukakia? Should I go with 100% beef, a beef-pork combo, or even add a bit of lamb? Or purely lamb? I’m also curious how the fat content affects the final result — do you go lean or a little more fatty?

Summer Meze for a Guy's Night?

I’m hosting a casual guy’s night next weekend and want to keep the food simple but solid. Thinking of going all-in on a summer Greek meze spread instead of doing a big main course. Cold beers, good music, and a table full of small plates sounds perfect for the heat.

I’ve got a few ideas already: spicy tirokafteri, grilled loukaniko, some fried zucchini with skordalia, maybe dolmades and olives. I’ll probably throw some grilled pita on the side and maybe a Greek salad too.

But I’d love to hear your go-to suggestions. What would you put out on the table for a group of guys hanging out on a warm summer evening? Anything easy to prep ahead or serve at room temp would be great. Bonus points for meat-heavy meze or something you can grill.

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!
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