Lagana, a thick Greek flatbread with sesame, is baked throughout Lent and is served with soups and stews typical of the season. Delicious in its simplicity as it is, we thought it the perfect base for versatile varieties. This week we added olives and thyme that can be served as a lagana or with toppings to create a pizza perfect for fasting or anytime—optional ingredients will take you from vegetarian to vegan for a strict fast.
 
Serve as a main course or cut into slices or squares for a meze or side to a meal.
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you the techniques we use in our kouzina. Join us!
​

​OLIVE-THYME LAGANA
Make-ahead tips throughout this crust recipe mean you don’t have to spend hours in the kitchen all in one day. You can make the dough today and bake fresh lagana or pizza up to 2 days later. If you’re short on time, you can use purchased pizza dough (which rises just once) and follow the directions at the end of this recipe to turn it into a Greek olive-thyme crust.
 
KOUZINA TIP: This dough can also be made into a loaf (shape into an oval or round and bake on a greased baking sheet at 350°F for 25 to 30 minutes, until the top and bottom are browned and the bread sounds hollow when tapped on the bottom; let cool before cutting).
 
Dairy-free vegan version: To turn this into a classic Greek olive-thyme crust for a strict fast, omit the cheese and, if desired, add 1/4 cup chopped pitted Greek green olives.
 
PREP TIME 20 minutes
RISING TIME 3 to 4½ hours
MAKES 1 large or 2 medium laganas, serving 4 to 6
 
1 envelope (1/4 oz.) active dry yeast
Pinch sugar
7/8 to 1 1/8 cups lukewarm water (about 100°F), divided
(use the lesser amount of water in hot/humid climate, the larger amount in cool/dry climate, and in between in moderate climate)
3 cups unbleached all-purpose flour
2 tablespoons extra-virgin olive oil, plus more for coating
1 teaspoon sea salt
1 teaspoon dried thyme
1/2 cup grated kasseri cheese (optional)
1/3 cup chopped kalamata olives
1/2 teaspoon white and/or back sesame seeds (optional)
 
1. In a small bowl, combine the yeast, sugar, and 2 tablespoons lukewarm water; stir until dissolved. Set aside for 15 minutes, until the mixture has bubbled and risen.
 
2. Place the flour in a large bowl, add the olive oil, and rub between hands until combined. Mix in the salt, thyme, and yeast mixture. Knead in just enough lukewarm water until dough holds together. Add the cheese (if using) and olives and continue kneading, adding just enough of the remaining lukewarm water to form a soft, smooth dough (the dough should start to pull away from the sides of the bowl, sticking a little at the bottom).
 
3. Place the dough in a lightly oiled bowl, turning once to coat the top. Cover the bowl with a clean dry kitchen towel and let rise in a warm draft-free place until doubled in bulk, 1 1/2 to 2 hours. (Can be made ahead. Cover bowl with plastic wrap and let dough rise at room temperature for 45 minutes, then refrigerate 4 hours or up to 24 hours. The dough will rise slowly as it chills. Remove dough from refrigerator and let stand 2 to 3 hours at room temperature before continuing.)
 
4. Lightly coat a heavy-duty rimmed baking sheet (2 sheets if you’re making 2 breads) with olive oil; set aside. Divide the dough in half for 2 breads; or leave whole for 1 bread. Choose one of the following sizes/shapes:
One 13-by-18-inch oval or rectangle (3/4- to 1-inch-thick)
One 15-inch round (1-inch-thick)
Two 14-inch rounds (1/2-inch-thick)

5. On a lightly floured surface, gently stretch the dough and press with your fingertips into desired shape. The dough will resist stretching, shrinking back, so let it rest, covered with a clean dry kitchen towel (to keep it from drying out), for 5 minutes. Repeat stretching and resting until the dough is the desired size and shape. Transfer the dough to the prepared sheet, reshaping as needed and making sure it’s not too thin in spots. Press with fingertips to leave dimples in the dough. This is a rustic bread, so it doesn’t have to look perfect (imperfection is beautiful and delicious!).
 
6. Cover the dough with a clean dry kitchen towel and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours (if it hasn't been refrigerated) or up to 2 1/2 hours (if it has been refrigerated). Towards the end of the rising time, arrange a rack with a pizza stone in the lower level of the oven and heat to 425°F (if not using a stone, continue without it).
 
7. If using sesame, lightly brush the dough edges (or, if not making pizza, the entire surface) with water and sprinkle with sesame. Bake 8 to 12 minutes, until the crust is just set and begins to brown around the edges but is light on top and in the center. If making 2 breads, switch them up and down halfway through the baking time. (Can be made up to 2 days ahead to use in pizza recipe. Remove lagana from oven, cool completely on a wire rack, wrap tightly in plastic wrap, and store at room temperature. When ready to serve, top and bake as directed in OLIVE-THYME LAGANA VEGGIE PIZZA recipe, adding a couple of minutes to the baking time.) If not making pizza, go to step 9 and continue baking.
 
8. If making pizza: Remove the lagana from the oven and top according to the following Olive-Thyme Lagana Veggie Pizza recipe.
 
9. If not making pizza: Bake about 15 minutes more, until the edges and underside (when lagana is lifted up) are golden brown. Check the lagana halfway through, moving it down one rack if the top is browning too quickly. If making 2 breads, switch them up and down halfway through the baking time. Transfer to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.
 
IF USING PREPARED PIZZA DOUGH:
(16 ounces for a large bread/pizza, 6 to 8 ounces for medium)
 
1. Start with dough at room temperature (refrigerated dough should stand at room temperature 2 to 3 hours before using). Lightly coat a heavy-duty rimmed baking sheet (2 sheets if you’re making 2 breads/pizzas) with olive oil.
 
2. On a lightly floured surface, kneed the cheese (if using), olives, olive oil, and thyme into the dough until well incorporated. Gently stretch the dough and press with your fingertips into desired shape. The dough may resist stretching, shrinking back, so let it rest, covered with a clean dry kitchen towel (to keep it from drying out), for 5 minutes. Repeat stretching and resting until dough is desired size and shape. Transfer dough to prepared sheet, reshaping as needed and making sure it’s not too thin in spots. Press with fingertips to leave dimples in the dough. Again, it doesn’t have to look perfect.
 
3. If making pizza: Arrange the topping ingredients over the lagana (see step 1 in the Olive-Thyme Lagana Veggie Pizza recipe, below).
 
4. Cover with plastic wrap and let rise in a warm draft-free place until slightly risen, 15 to 20 minutes.
 
5. Meanwhile, arrange a rack with a pizza stone in the lower level of the oven and heat to 400°F (if not using a stone, continue without it). Bake 15 to 20 minutes, until the edges and underside (when lagana is lifted up) are golden brown. If making 2 breads, switch them up and down halfway through the baking time. Transfer to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.
​

OLIVE-THYME LAGANA VEGGIE PIZZA
Combining different Greek cheeses gives this pizza rich flavor but when strictly fasting, substitute cooked marinated shrimp instead (add to the baked pizza just before serving). A variety of handpicked toppings allows you to customize this hot lagana pizza…your way!
 
PREP TIME 15 minutes
BAKING TIME 15 minutes
MAKES 1 large or 2 medium pizzas, serving 4 to 6
 
1 recipe Olive-Thyme Lagana (above)
3/4 to 1 cup jarred artichoke hearts, patted very dry, thinly sliced
1/2 zucchini, sliced and grilled
 
Additional veggie-topping options:
Warm Artichoke Salad Spread (from our Spreads & Dips cookbook)
Grilled eggplant slices
Sliced plum tomatoes
Grilled asparagus
*
1/4 cup sliced or chopped kalamata olives
1/2 cup shredded kasseri cheese (optional)
1/4 cup grated graviera cheese (optional)
Extra-virgin olive oil, for drizzling
Cooked marinated shrimp, at room temperature (optional)
 
1. Arrange a rack with a pizza stone (if not using a stone, continue without it) in the center of the oven and heat to 375°F. With partially-baked Olive-Thyme Lagana on baking sheet, top evenly with artichoke, zucchini, veggie choice, olives, and cheeses (if using), then lightly drizzle olive oil over the top.
 
2. Bake about 15 minutes, until the edges and underside (when pizza is lifted up) are golden brown. Check the pizza halfway through, moving it down one rack if the top is browning too quickly. If making 2 pizzas, switch them up and down halfway through the baking time. Transfer pizza to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.
 
Recipes copyright © Kukla's Kouzina

I hope you enjoy making our olive lagana/pizza recipes. For more info about lagana and a traditional recipe, see our blog Lagana: Bread for the Spirit.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek! / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Pascha (Greek Easter) is traditionally celebrated with lamb, and our Seared Greek Lamb with Roasted Red Pepper Sauce is an entrée that we created to impress. This quick-and-easy main dish leaves you plenty of time to prepare the sides, like our Classic Greek Lemon-Oregano Roasted Potatoes (recipe follows). Get ready to say “Opa!” (but don’t break the dishes).
 
The recipes below partner with the corresponding how-to episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

We marinated the lamb in our classic fresh lemon juice-oregano-garlic-olive oil before searing it to juicy perfection. We then topped the slices with a creamy Roasted Red Pepper Sauce, adding flavor and color to this exceptional dish.
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 25 minutes
SERVINGS: 6
 
2 1/2 pounds butterflied leg of lamb (deboned)
 
MARINADE
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
*
3 garlic cloves, sliced
 
ROASTED RED PEPPER SAUCE
2 jarred roasted red bell peppers, drained and patted dry with paper towels
1 tablespoon extra-virgin olive oil
Pinch Aleppo pepper
*
1/4 cup grated kefalograviera cheese (optional)
 
1. Rinse lamb and pat dry. Place in a large casserole dish or roasting pan.
 
2. Make marinade: In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Rub all over the lamb, covering all sides. Make small slits in the meat and stuff with garlic slices. Cover and let stand at room temperature 30 minutes.
 
3. Heat grill or grill pan and place lamb, fat side down, on grill. Cook 10 minutes per side for medium-rare (12 minutes per side for medium, 14 minutes per side for well-done). Transfer to a warmed plate, cover loosely with foil, and let rest 10 minutes before cutting.
 
4. Meanwhile, make Roasted Red Pepper Sauce: In a food processor, add the roasted peppers, 1 tablespoon olive oil, and the Aleppo pepper. Puree until smooth. Cover and set aside. (Can be made ahead. Cover and refrigerate up to 3 days. Serve at room temperature.)
 
5. Slice the lamb against the grain (like a steak). Drizzle the sauce over the center of the lamb and sprinkle with the kefalograviera cheese (if using). Serve immediately.

The tangy, melt-in-your-mouth Greek potatoes everyone loves are a must to serve alongside lamb for Easter! They also go well with roast chicken or just about any dish—easy to prepare, hard to stop eating!
 
KOUZINA TIP: Refrigerated leftover potatoes are never as moist as when they’re fresh from the oven. Yukon Gold potatoes are the less starchy option, resembling the Greek variety, so they don’t dry out in the refrigerator. Russet potatoes are great if you’re not saving leftovers.
 
PREP TIME 15 minutes
BAKING TIME 1 hour
MAKES 6 to 8 servings
 
3 pounds Yukon gold or russet potatoes, peeled and cut into wedges
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon dried Greek oregano
2 teaspoons sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chicken broth
​Fresh flat-leaf parsley leaves, for garnish
 
1. Heat oven to 375°F and arrange rack in center. In a large roasting pan, toss together the potatoes, olive oil, lemon juice, oregano, salt, and pepper until the potatoes are coated and all the ingredients are combined well. Add the broth to the pan, taking care not to rinse the seasoning off the potatoes.
 
2. Roast about 1 hour, stirring every 15 minutes, until the potatoes are golden, the edges are crisp, and they’re fork tender. Just before serving, sprinkle with parsley, if desired.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making our Pascha recipes. For those of you who are celebrating, Kali Anastasi & Christos Anesti !
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Fish is the centerpiece of every Palm Sunday meal and our Greek Walnut-Crusted Baked Salmon is not only delicious and healthy, but is also a welcome change of pace from the usual lemon sole. This quick and easy main course leaves you plenty of time to cook up the sides—we suggest serving with our Bulgur (Pourgouri) Salad, Green Beans with Sautéed Onion & Toasted Almonds, and Herbed Potato Skordalia (recipes and links follow).
 
The recipes below partner with the corresponding how-to episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

We created a crunchy, flavorful nut topping that turns salmon into an elegant meal worthy of centerpiece status on your Palm Sunday table. The topping dresses up the fish while keeping it from drying out as it bakes to perfection. Now that’s the Greek way of doing things!
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: 15 to 20 minutes
SERVINGS: 4
 
WALNUT TOPPING
2 cups chopped walnuts
1/2 cup plain or whole-wheat breadcrumbs
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice
2 tablespoons minced garlic
Pinch sea salt and freshly ground pepper
*
4 portions (6 ounces each) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
 
1. Heat oven to 375°F.
 
2. Make Walnut Topping: In a bowl, stir together the nuts, breadcrumbs, 1/4 cup olive oil, the parsley, lemon juice, garlic, salt, and pepper until combined and the breadcrumbs are moistened.
 
3. Brush the salmon fillets on all sides with the olive oil and season with the salt and pepper. Transfer to a large baking dish and top the fillets evenly with the walnut topping, lightly pressing down to adhere. Bake about 15 minutes for medium (the fish should flake easily with a fork), about 20 minutes for well done.

​This Greek Tabbouleh cousin is not a one-size-fits-all kind of dish. Depending on the region in Greece, this salad can be made a variety of ways and is known by a couple of different names, pligouri salata and pourgouri salata. In Karpathos, it goes by the latter. Whether you serve this salad as a main dish, as a side with fish or chicken, or in a whole-wheat pita, it’s something you’ll make often and enjoy.
 
TOTAL PREP TIME: 25 minutes plus standing
SERVINGS: 4 to 6
 
1 cup dried medium-grain bulgur
1/3 cup fresh lemon juice
1/4 cup extra-virgin olive oil 
1 seedless cucumber, peeled and diced
1 1/4 cups grape or cherry tomatoes, halved 
1 cup finely chopped fresh flat-leaf parsley
3/4 cup crumbled Greek feta, divided (2 tablespoons reserved for topping)
1/2 cup sliced kalamata olives 
1/3 cup chopped shallot
1/4 cup toasted pine/pignoli nuts
1 scallion, chopped
2 tablespoons finely chopped fresh mint, plus sprigs for garnish
Sea salt
Freshly ground pepper
 
1. In a large bowl, cover the bulgur with hot water by 2 inches and let soak 1 hour, until tender and fluffy. Drain in a fine sieve, pressing firmly to expel excess water.
 
2. In a large bowl, whisk together the lemon juice and olive oil. Toss in the bulgur, cucumber, tomatoes, parsley, feta, olives, shallot, mint, scallion, and nuts. Season with salt and pepper, to taste. Let stand at least 30 minutes before serving for flavors to develop. (Can be made ahead. Cover and refrigerate up to 1 day. Bring to room temperature before serving.) Top with reserved 2 tablespoons feta and serve.

For our this Palm Sunday favorite, we’re tossing fresh green beans with golden onion, garlic, and crunchy almonds. It’s one of our elegant go-to recipes that we make often, and you will too.
 
PREP TIME: 10 minutes
COOKING TIME: about 15 minutes
SERVINGS: 4 to 6
 
1 1/2 pounds green beans, rinsed and trimmed/string removed
1/4 cup extra-virgin olive oil
1 large onion, sliced (about 2 cups)
2 cloves garlic, thinly sliced
Sea salt
Freshly ground pepper
1/3 cup toasted slivered almonds
 
1. In a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Place the green beans in the basket, cover, and cook until bright green, about 5 minutes.
 
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened and golden, about 10 minutes. Add the garlic and cook until golden, about 2 minutes more. Add the green beans and almond slivers to the onion mixture, season with salt and pepper, and toss to coat well with oil. Cook until the beans are just fork-tender, about 3 minutes. Transfer to a serving bowl and serve warm.

Skordalia (garlic sauce/dip) is a must for Palm Sunday and this re-creation using our leftover Classic Greek Lemon-Oregano Roasted Potatoes (episode 121) kicks up the flavor of traditional skordalia. Once you’ve tasted this, you’ll never go back!
 
TOTAL PREP TIME 5 minutes, plus more for the roasted potatoes
MAKES 4 servings
 
8 ounces leftover Classic Greek Lemon-Oregano Roasted Potatoes, at room temperature
1 to 4 cloves garlic (to taste), minced
2 to 3 tablespoons extra-virgin olive oil
2 to 3 tablespoons chicken or vegetable broth
1 tablespoon white-wine or apple cider vinegar

In a food processor, pulse the potatoes until pureed. With processor running, add the garlic, olive oil, broth, and vinegar, processing until creamy and fluffy (adding additional oil and/or broth to reach desired consistency).
 
Alternative: Make 1 recipe Skordalia (in our Meze and Spreads & Dips cookbooks), substituting 1/3 recipe leftover Classic Greek Lemon-Oregano Roasted Potatoes for the boiled potatoes.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making this special Palm Sunday fish luncheon. Join us next week for our Greek Pascha (Easter) lamb menu—Greek meat that says “Opa”!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

When it comes to an easy Lenten meal, a protein-and-fiber-packed bean-burrito wrap is a welcome change of pace. Flip it Greek and enjoy that Mediterranean flavor we all love!
 
The recipe below partners with the corresponding how-to episode on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

This Greek-style burrito recipe has the protein power of lentils and chickpeas with the flavor punch of crunchy almonds, pistachios, and cashews. We neatly wrapped this hearty filling in crisp flaky phyllo and baked the burritos to golden perfection. When not fasting, serve these packets with tzatziki (cucumber-yogurt dip, from our Meze and Spreads & Dips cookbooks) on the side, for dipping.
 
PREP TIME: 15 minutes, plus standing
COOKING TIME: about 45 minutes
BAKING TIME: 25 minutes
SERVINGS: 4 to 8
 
1/2 cup dried lentils, picked over and rinsed
1 3/4 cups vegetable broth
1 bay leaf
2 tablespoons almonds
2 tablespoons pistachios
2 tablespoons cashews
1/2 cup canned chickpeas, rinsed and drained well
1/2 cup chopped red bell pepper
1/4 cup chopped scallion
1 plum tomato, chopped and liquid drained
2 tablespoons extra-virgin olive oil
3/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
*
12 (14-by-18-inch) sheets #4 or #5, or 8 sheets #7 phyllo dough, thawed according to package directions
1/4 cup extra-virgin olive oil, for brushing phyllo
 
1. In a medium saucepan, combine the lentils, broth, and bay leaf and add enough cold water to cover by 1 inch. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook until tender, 30 to 40 minutes. All the liquid should be absorbed. If not, drain well. Discard the bay leaf.
 
2. In a food processor, pulse the nuts until chopped. Add the chickpeas and pulse until coarsely chopped. Transfer to a bowl and stir in the lentils, bell pepper, scallion, tomato, 2 tablespoons olive oil, the salt, and Aleppo pepper until combined well.
 
3. Heat oven to 375°F and arrange rack in center. Place 1 sheet of phyllo on work surface with the narrow side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap) and brush all the way to the edges with olive oil. Repeat layering for a total of 3 sheets of #4 or #5 dough, or 2 sheets of #7 dough, brushing the top sheet with olive oil.
 
4. Spoon one quarter of the legume mixture in the center of the phyllo. Fold over the edge of the phyllo closest to you, covering the filling. Brush with olive oil, then fold in the sides, brushing them with olive oil. Fold the filled side over to the end of the phyllo, trimming any overhang, and generously brush all over with olive oil. (Can be made ahead. Place in a single layer in an airtight container and freeze up to 1 month. Bake, unthawed, as directed, adding about 10 minutes to baking time.) Place, seam-side down, on a small heavy-duty rimmed baking sheet. Repeat with remaining phyllo, oil, and filling to make 3 more burritos.
 
5. Bake about 25 minutes, until golden throughout. Serve immediately or let cool, place in an airtight container, and refrigerate overnight (reheat in a 350°F oven until warm throughout).
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making our Legume Phyllo-Burritos. Join us next week for a Palm Sunday Greek fish recipe—no meat, lots of flavor!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you how to recreate foods and beverages/cocktails right alongside us.
 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Salads loaded with hearty pasta, protein-rich legumes, and fresh produce and herbs, help sustain you while fasting. Our focus is always to create Greek meals, especially those for fasting, that are flavorful, as well as quick and easy to make. The following recipe is so good you’ll want to serve it anytime!
 
The recipe below partners with the corresponding how-to episode on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

During Lent and other fasting periods, eating is about balance and this main-dish salad doesn’t disappoint with orzo pasta, grilled zucchini, Northern beans, and fresh basil tossed with our iconic ladolemono (olive oil-lemon) dressing. When not fasting, toss in 1/2 cup diced kasseri cheese for some added Greek flavor.
 
PREP TIME: 20 minutes
COOKING TIME: about 25 minutes
SERVINGS: 4 to 6
 
1 cup orzo pasta
2 medium zucchini (about 1 lb)
3 tablespoons extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
1 can (15 oz) Great Northern beans, rinsed and drained
1/4 cup chopped fresh basil leaves
 
LADOLEMONO DRESSING
1/2 cup extra-virgin olive oil
1/4 cup fresh squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
 
1. Cook the orzo according to package directions, then drain and transfer to a bowl of cold water to prevent clumping and sticking.
 
2. Heat grill or grill pan. Slice the zucchini lengthwise and drizzle with 3 tablespoons olive oil. Season with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Let cool, then chop into cubes; set aside.
 
3. Meanwhile, make dressing: In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
 
4. Drain the orzo well and transfer to a large serving bowl. Toss in the zucchini, beans, and basil. Add the dressing and toss until combined well. (Can be made ahead. Cover and refrigerate up to 3 days.)
 
Recipe copyright © Kukla's Kouzina 
 
I hope you enjoy making our Greek Orzo-Bean Salad. Join us next week for another Lenten recipe—no meat, lots of flavor!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you how to recreate foods and beverages/cocktails right alongside us.

​The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

The islands make use of the earth’s bounty when preparing meals, especially for Lent. Ingredients like fresh produce, extra-virgin olive oil, fresh and dried herbs, garlic, and nuts give dishes their vibrant flavor while being sustainable and healthy. The following beets and greens recipe is the perfect showcase for this bounty, focusing on Karpathian style!
 
The recipe below partners with the corresponding how-to episode on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

There’s no substitute for the taste of fresh beets, and this recipe brings out the sweetness of this root vegetable. The root is packed with nutrients like fiber, folate (B9), manganese, potassium, iron, and vitamin C. The dark leafy greens (or horta as we call them) are high in calcium, vitamin K, and iron. Reported benefits include lowering blood pressure, improving digestion, and reducing the risk of diabetes. This recipe uses all of this goodness to create a delicious first course or side dish. For a festive table, combine red, orange, and yellow varieties. When not fasting, sprinkle a couple of tablespoons of crumbled feta over the top for some added Greek flavor.

KOUZINA TIP: Once cooked, beets can stain hands and clothing while handling them, so take extra care or wear rubber gloves and an apron.
 
PREP TIME: 40 minutes
BAKING TIME: about 1 hour
COOKING TIME: about 8 minutes
SERVINGS: 4
 
1 bunch orange and/or red beets (about 8) with greens
Extra-virgin olive oil
Sea salt
Freshly ground pepper
2 cloves minced garlic
Balsamic vinegar, to taste
2 tablespoons lightly toasted chopped walnuts (optional)
 
1. Heat oven to 350°F. Cut beets off of stems and reserve the greens (discard stems). Scrub the beets to remove any dirt/sand. Place the beets on a sheet of heavy-duty foil large enough to enclose them and drizzle with olive oil, then season with salt and pepper. Tightly seal the beets in the foil, place in a baking pan, and bake about 1 hour, until the beets are fork tender. Remove from the oven and let stand until cool enough to handle but still warm. Reserve juices in the foil.
 
2. Meanwhile, rinse the greens well under cold water to remove dirt/sand and cut or tear into 3-inch pieces. In a large skillet or pot, heat 2 tablespoons olive oil over medium heat and sauté the garlic until aromatic, about 1 minute. Reduce heat to medium-low, add the greens, season with salt and pepper, and cook, stirring from bottom to top every couple of minutes, until wilted, about 8 minutes.
 
3. Meanwhile, peel the beets and slice, then place in a large bowl with the oven juices in the foil. Drizzle with 1 to 2 tablespoons vinegar (to taste), 1 teaspoon olive oil, and season with salt and pepper. Transfer to a serving platter.
 
4. Transfer the greens to the bowl that held the beets and drizzle with vinegar and olive oil. Taste and, if needed, season with additional salt and pepper. Serve warm alongside the beets sprinkled with walnuts, if desired. Serve warm or at room temperature.
 
Recipe copyright © Kukla's Kouzina 
 
I hope you enjoy making our Greek Beets & Greens. Join us next week for another Lenten recipe—no meat, lots of flavor!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

The Mediterranean diet is a rich source for Lenten recipes and is a delicious way of eating that makes you feel satisfied and healthy. One of our favorite go-to recipes for Lent is our Greek-Island Fasolada—a hearty, flavorful, protein-packed bean stew that warms and nourishes. Fasting can be hard to maintain if you’re not eating right, so in addition to the beans, this stew is packed with ingredients that feed the body while you nurture your soul. Fiber-rich legumes and veggies help you feel full longer, which is key to keeping hunger at bay. Garlic boosts your immunity with antimicrobial and antibacterial properties. Olive oil brings flavor and healthy antioxidant benefits to this meal (always choose good-quality extra-virgin—Greek is best). Will you be asking for seconds of this velvety deliciousness? Yes, please!!!
 
For more Lenten recipes, see our Greek Foods of Lent.

For recipes and more on the benefits of the Mediterranean diet, see our blogs here.

The recipe below partners with the corresponding episode on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

Lagana (a dimpled Greek flat bread topped with sesame seeds) is eaten throughout Lent and is the perfect accompaniment for this luscious stew. Lagana can be easily found in Greek markets during this season or you can make it yourself (see our recipe link below).
 
KOUZINA TIPS:
By using canned beans, normal cooking time is cut in half. If you’re not pressed for time, use traditional dried beans for a more nutrient-packed stew (see preparation following step 3).
 
To turn this recipe into a soup, just add another 2 cups of broth.
 
PREP TIME: 30 minutes (plus standing, if using dried beans)
COOKING TIME: about 1 hour (about 1 hour 10 minutes, if using dried beans)
SERVINGS: 6 to 8
 
1/4 cup extra-virgin olive oil, plus more for serving
1 large onion, chopped (about 2 cups)
2 large carrots, peeled and thinly sliced (about 2/3 cup)
2 celery ribs, thinly sliced
1/2 teaspoon sea salt
1/8 teaspoon Aleppo pepper or 1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
3 cans (15 oz each) Northern beans, cannellini beans, or black-eyed peas, rinsed and drained*
1 1/2 cups chopped fresh or canned plum tomatoes with juices, seeds removed
1 large bay leaf
1 teaspoon fresh thyme (or 1/2 teaspoon dried), plus fresh sprigs for garnish
3 to 4 cups vegetable broth
2 cups spinach leaves, washed and coarsely chopped
1/3 cup chopped fresh flat-leaf parsley
 
OPTIONS
1/2 cup small pasta (like ditalini, pastina, or Greek kouskousaki)
4 ounces crumbled Greek feta (if not fasting from dairy)
Sliced lagana or crusty bread, for serving
 
1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot, celery, salt, and pepper. Cook, stirring frequently, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the beans and stir gently to coat with oil. Add the tomato, bay leaf, thyme, and just enough broth to cover. Bring to a boil.
 
2. Partially cover, reduce heat to low, and simmer until the stew is thick and creamy, about 40 minutes (add pasta, if using, after 30 minutes of cooking and continue to cook for another 10 minutes).
 
3. Remove and discard the bay leaf. Stir in the spinach and parsley. Cover and cook just until the spinach is wilted, 2 to 3 minutes more (do not overcook). Remove from heat. Lightly drizzle each serving with olive oil, top with feta (if using), and garnish with thyme sprigs, if desired. Serve hot with crusty bread on the side, if using.
 
*DRIED BEANS PREP: Use 2 cups dried beans, picked over and rinsed well.
Place beans in a large bowl and fill with enough cold water to cover by 2 inches; soak overnight at room temperature. Drain and rinse well. Add to stew as directed and cook until the beans are tender but not falling apart, about 50 minutes. Add pasta, if using, the last 10 minutes of cooking.
OR
Place beans in a large pot filled with enough cold water to cover by 2 inches. Bring to a boil and cook for 2 minutes, then remove from heat and let stand 1 hour. Drain and rinse well. Add to stew as directed and cook until the beans are tender but not falling apart, about 50 minutes. Add pasta, if using, the last 10 minutes of cooking.
 
Recipe copyright © Kukla's Kouzina 
 
I hope you enjoy our Greek-island bean stew. Join us next week for another Lenten recipe—no meat, lots of flavor!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!

Web design by Kelly Salonica Staikopoulos

Typical pizza gets a Mediterranean makeover with a cheesy crisp phyllo-dough crust and an assortment of savory topping options. Designate one pizza night per week and switch out the toppings each time to keep it fresh. We had a lot of fun making (and tasting) these pie varieties and you will too!
 
The recipe title below links with the corresponding episode on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

On Greece’s mainland, you won’t find tomato sauce on a pizza, only cheese. Alternately on our island of Karpathos, fresh herbs, caramelized onion, local veggies, and olives rule, so we let seasonal produce be our guide for healthy topping options.

There’s no meat, making this dish ideal for Lent and other fasting occasions, with substitutions given for the cheese if you’re abstaining from all meat products (aka, go vegan!).

Once baked, the pizza can be served as a main course with a salad or cut into squares for a meze/appetizer.

KOUZINA TIPS:
*For strict fasting, you can use dairy-free cheese—vegan feta is widely available and you can substitute dairy-free parmesan for the myzithra or kasseri. 
*While the crust bakes, caramelize the onion for the topping to save time. If adding veggies, cook them ahead as well.

PHYLLO CRUST
We went all out to create a cheesy crust (with a stuffed edge) that’s flaky, yet firm enough to handle the toppings in the following recipe.
 
PREP TIME 15 minutes
BAKING TIME 15 minutes
MAKES 1 crust
 
1/4 cup crumbled feta
1/4 cup shredded kasseri cheese
2 tablespoons extra-virgin olive oil
8 sheets #5 phyllo dough, thawed according to package directions
3 1/2 teaspoons grated myzithra cheese, divided
 
1. Heat oven to 375°F and arrange rack in center. Combine the feta and kasseri cheeses; set aside. Brush a heavy-duty rimmed baking sheet with olive oil. Place 1 sheet of phyllo on baking sheet (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap), brush all the way to edges with olive oil, and sprinkle with 1/2 teaspoon myzithra. Repeat layering for a total of 8 sheets, sprinkling myzithra between each sheet. (Cross method: For a thinner edge, alternate the position of each sheet as you layer, forming a cross. This will allow the crust to cook through more quickly and brown evenly with the center.) Brush the top with olive oil.
 
2. Fill crust edge: Leaving a 1-inch border on all four sides, spoon the cheese mixture across the edges and fold the edges over to cover the cheese, then roll each edge over 2 times. The corners should come together but not overlap (this will allow the corners to cook through); using the cross method would be ideal but you could also notch the corners, trimming any excess phyllo. Brush the crust edges with olive oil. Bake about 15 minutes, until completely golden (do not overbake as this will be going back in the oven after being topped). Let cool on baking sheet just a couple minutes before filling (continue with Phyllo Pie recipe, below).

​PHYLLO PIE
For strict fasting, if omitting cheese, you can substitute equal amounts of the veggie options listed below. Raw veggies like zucchini, eggplant, bell pepper, and asparagus can release water into the crust, making it soggy, so cook them ahead as suggested.
 
PREP TIME 15 minutes plus standing
BAKING TIME 5 minutes
MAKES 1 pie, 6 to 8 servings
 
1 baked Phyllo Crust (recipe above)
1 small onion, thinly sliced and caramelized
1/4 to 1/3 cup sliced or chopped kalamata olives
1/2 cup shredded kasseri cheese
1/2 cup crumbled feta or soft myzithra (or ricotta) cheese
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
Extra-virgin olive oil, for drizzling
*
Veggie-topping options:
Grilled, broiled, or roasted zucchini or eggplant slices
Grilled, broiled, or roasted red, orange, or yellow bell pepper slices
Grilled or roasted asparagus, whole or cut into bite-size pieces
Sliced jarred artichoke hearts (drained and patted dry)
Thinly sliced plum tomatoes (patted dry to remove juices)
 
1. Heat oven to 350°F and arrange rack in center. With Phyllo Crust on baking sheet, top evenly with the onion, olives, cheeses, and herbs (and/or your optional choice of veggie), then lightly drizzle olive oil over the top. Bake 2 to 5 minutes, until the cheese is just melted and the pie is heated through.
 
2. Transfer pizza on baking sheet to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.
 
Recipes copyright © Kukla's Kouzina, LLC 
 
I hope you enjoy our phyllo pizza and the many ways you can re-create it. Join us next week for another Lenten recipe—no meat, lots of flavor!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you how to recreate foods and beverages/cocktails right alongside us.
 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek! ™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

The Sideline gets the spotlight in this week’s Greek side dishes that pair beautifully with fish, poultry, or meat—an accompaniment for every main course you come up with. The sides have it in Flippin’ Greek!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

​EGGPLANT BAKE (episode S2 E29)
First up, a vibrant flavor-infused eggplant dish loaded with bell pepper, tomatoes, herbs, and feta that can also be served as a vegetarian main course.
 
KOUZINA TIP: Soaking in saltwater for 15 to 30 minutes takes the bitterness out of eggplant and also flavors the vegetable. Soaking is the preferred method but if you’re short on time, place the eggplant slices, in a single layer, on a paper-towel-lined cookie sheet, liberally sprinkle with sea salt, and let stand 5 minutes. The towels will turn a brownish color as the salt draws the bitter fluids out of the eggplant.
 
PREP TIME: 15 minutes, plus standing
COOKING/BAKING TIME: about 40 minutes
SERVINGS: 4 to 6
 
2 medium eggplants (1 1/4 lbs)
Sea salt
2/3 cup plus 2 tablespoons extra-virgin olive oil, divided
Freshly ground pepper
2 medium onions, sliced (2 cups)
2 red bell peppers, chopped (1 3/4 cups)
3 garlic cloves, chopped
3 plum tomatoes, chopped (about 1 1/2 cups)
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon dried mint
1/4 cup crumbled Greek feta
 
1. Peel the eggplants and cut lengthwise into slices. Transfer to a large bowl and fill with enough water to cover, then stir in 1 tablespoon sea salt. Let stand at least 15 minutes or up to 30 minutes. Drain and pat dry with paper towels. Spread the slices out in a single layer and drizzle with 1 tablespoon olive oil and season with salt and pepper.
 
2. Heat a grill or grill pan and place the eggplant, seasoned side down, on grill; drizzle the other side with 1 tablespoon olive oil and season with salt and pepper. Cook until golden, about 2 1/2 minutes per side. Transfer to a baking dish.
 
3. Meanwhile, in a large skillet, heat the remaining 2/3 cup olive oil over medium heat and sauté the onion until golden, about 10 minutes. Add the bell pepper and garlic and sauté until softened, about 5 minutes. Add the tomato, parsley, and mint, and season with salt and pepper. Stir until combined, cover, and cook 10 minutes.
 
4. Meanwhile, heat oven to 375°F. Top the grilled eggplant slices with the vegetable mixture and feta. Bake 15 minutes. Serve hot.

​BROCCOLI-ZUCCHINI TOSS (episode S2 E30)
For our second side, we combine two veggies with a sprinkle of shredded carrot for color, then toss it all with a zesty Greek ladolemono (olive oil and lemon juice) dressing. The dressing will enhance just about any veggie, turning even the fussiest of kids (and grownups) into veggie lovers. It’s a win-win on fish as well!
 
PREP TIME: 15 minutes
COOKING TIME: about 10 minutes
SERVINGS: 4 to 6
 
1 large head of broccoli, broccolini, or broccoli rabe, or a combination (about 12 oz)
1 medium zucchini (about 8 oz)
1/3 cup shredded carrot
 
LADOLEMONO DRESSING
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
 
1. In a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Cut the broccoli and zucchini into bite-size pieces. Place in the basket, cover, and steam until just tender, about 10 minutes. Remove from heat, transfer to a large serving bowl, and toss in the carrot. Set aside.
 
2. Make dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the vegetables and gently toss to combine. Serve warm, at room temperature, or slightly chilled.

SCALLION-ZUCCHINI PANCAKES (episode S2 E31)
Our third side pairs scallions and zucchini in this savory pancake dish. We folded some feta and herbs into the batter for deliciousness that can also be eaten as a light vegetarian meal. If serving as a meal, top with our Greek-Yogurt Aioli with Dill (see our Meat-Pie Fry recipe in our Super Bowl Fryers blog, video on Flippin' Greek! ).
 
KOUZINA TIP: To quickly squeeze the water out of the shredded zucchini, use a potato ricer.
 
PREP TIME: 25 minutes
COOKING TIME: about 25 minutes
SERVINGS: 4 to 6 (about 15 pancakes)
 
6 scallions, chopped (1 1/2 cups)
1 large zucchini  (about 10 oz)
1/2 cup crumbled Greek feta
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup water
3 large eggs, lightly beaten
Extra-virgin olive oil, for frying
 
1. Place the scallion in a large bowl. Shred the zucchini and squeeze out the excess water; add the zucchini to the scallion along with the feta, dill, parsley, salt, and pepper.
 
2. In another bowl whisk together the flour and baking powder. Whisk in the water until combined, then add the eggs and whisk until smooth and not lumpy. Stir into scallion-zucchini mixture until combined well.
 
3. In a large skillet, heat about 1/2 inch of olive oil over medium-low heat. Using a ladle, scoop the batter into the skillet, flattening like a pancake, to form patties about 3 inches in diameter. Cook until golden brown, about 4 minutes per side. Serve warm.

GREEN BEANS WITH SAUTÉED ONION & TOASTED ALMONDS (episode S2 E32)
For our final side, we’re tossing fresh green beans with golden onion, garlic, and crunchy almonds. It’s one of our elegant go-to recipes that we make often, and you will too.
 
PREP TIME: 10 minutes
COOKING TIME: about 15 minutes
SERVINGS: 4 to 6
 
1 1/2 pounds green beans, rinsed and trimmed/string removed
1/4 cup extra-virgin olive oil
1 large onion, sliced (about 2 cups)
2 cloves garlic, thinly sliced
Sea salt
Freshly ground pepper
1/3 cup toasted slivered almonds
 
1. In a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Place the green beans in the basket, cover, and cook until bright green, about 5 minutes.
 
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened and golden, about 10 minutes. Add the garlic and cook until golden, about 2 minutes more. Add the green beans and almond slivers to the onion mixture, season with salt and pepper, and toss to coat well with oil. Cook until the beans are just fork-tender, about 3 minutes. Transfer to a serving bowl and serve warm.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making our Sideline recipes. Get cooking, Greek-island style!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube  cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

This week’s Pita-bilities theme explores four ways to use pita bread outside of the usual souvlaki or gyro wrap. Quick and easy, these dishes can be served as a snack, meze, or as a meal with a side salad. The pita possibilities are endless on Flippin’ Greek!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

PIZZA PITA (episode S2 E25)
Forget-the-dough was our inspiration to create this pita-based Greek-island-style pizza with fresh plum tomato, Greek cheeses, and caramelized onion. Seriously delicious!
Serve as a snack, meze, or as a vegetarian meal with a side salad.
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: about 40 minutes
SERVINGS: 2 to 4
 
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large sweet onion, sliced (about 2 cups)
2 cloves garlic, chopped (about 1 tablespoon)
1 large plum tomato, thinly sliced and juices drained
2 pocketless pita breads
1/2 teaspoon dried oregano
Sea salt
Freshly ground pepper
1/2 cup shredded kasseri cheese
1 tablespoon grated myzithra cheese
6 large fresh basil leaves
 
1. In a large skillet, heat the olive oil over medium heat. Add the onion, reduce heat to low, and sauté, stirring occasionally, until caramelized, about 25 minutes. Add the garlic and cook until just golden, about 4 minutes more.
 
2. Meanwhile, heat oven to 375°F. Pat the tomato slices dry with paper towels and layer on the pitas. Sprinkle the tomato with the oregano and season with salt and pepper.  Divide the cheeses between the pitas, spreading out evenly, and top with the onion-garlic mixture, then lightly drizzle with olive oil. Bake about 10 minutes, just until the cheese starts to melt. Top with the basil leaves, cut into wedges, and serve hot.

GREEK-ISLAND ZA’ATAR PITA (episode S2 E26)
For our second Pita-bilities recipe, we reimagine za’atar (the popular Middle Eastern sesame-herb mix) into a spreadable Greek version customized to give it that island flavor we love. Served as a snack or meze.
 
PREP TIME: 10 minutes
BAKING TIME: 10 minutes
SERVINGS: 6
 
SESAME-HERB SPREAD
2 tablespoons dried marjoram
2 tablespoons dried oregano
1 1/2 tablespoons toasted sesame
1 1/2 tablespoons dried thyme
1 teaspoon lemon zest
1/8 teaspoon sea salt
1/3 cup plus 1 tablespoon extra-virgin olive oil
*
2 pita breads
Sliced fresh basil, for topping
 
1. Make Sesame-Herb Spread: In a small bowl, combine the marjoram, oregano, sesame, thyme, zest, and salt. Stir in the olive oil until the consistency of a paste. (Can be made ahead. Cover and store at room temperature up to 2 weeks. Do not refrigerate.)
 
2. Heat oven to 375°F. Divide the spread between the pitas, spreading out evenly. Bake 5 to 10 minutes, just until heated through and lightly golden around the edges. Top with basil, cut into wedges, and serve warm or at room temperature.

BRUSCHETTA (DAKOS) PITA (episode S2 E27)
Our third Pita-bilities recipe pairs dakos—a classic Greek-island topping with plum tomato, sweet-onion, and fresh-herbs—with pita. Similar to bruschetta but with a flavor all its own, dakos is normally made with rusks but we found that using a thin pita accentuates the exceptional topping. Serve as a snack or meze.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1 small plum tomato, chopped (about 1/2 cup)
1 tablespoon minced sweet onion (like Vidalia)
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil
Pinch sea salt
Pinch Aleppo pepper
1 pita bread, warmed
 
1. In a bowl, whisk together the olive oil and lemon juice until emulsified. Stir in the tomato, onion, oregano, basil, salt, and pepper, until combined. (Can be made ahead. Cover and let stand at room temperature up to 1 hour.)
 
2. Top the pita evenly with the tomato mixture and cut into wedges. Serve immediately.

GREEK BEAN-SALAD PITA (episode S2 E28)
For our final Pita-bilities recipe, we’re combining cannellini beans with tomato, bell pepper, arugula, feta, kalamata olives, and a classic Greek dressing for a hearty pita topping. Serve as a snack, meze, or a vegetarian meal.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 2 to 4
 
DRESSING
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
Pinch Aleppo pepper
*
1 cup coarsely chopped arugula
1/2 cup canned cannellini beans, rinsed and drained well
1 small plum tomato, chopped (about 1/2 cup)
1/4 cup chopped red bell pepper
1/4 teaspoon sea salt
2 pita breads, warmed
1/4 of 1 seedless cucumber, thinly sliced
1/4 cup crumbled Greek feta
1/4 cup sliced kalamata olives
 
1. Make dressing: In a bowl, whisk together all if the dressing ingredients until emulsified. Set aside.
 
2. In a large bowl, combine the arugula, beans, tomato, bell pepper, and salt. Divide between the pitas, spreading out almost to the edges. Arrange the cucumber slices on top, and sprinkle with the feta and olive slices. Drizzle with the dressing and serve.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making our Pita-bilities recipes. Thanks to Kontos Foods for ​their fresh and delicious pita products. Join us next week for Sideline—four side dishes that will enhance any meal, Greek style!
 
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Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
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