When it comes to enjoying a snack one of two ways, savory or sweet, we’ve come up with four Greek-licious recipes that let you have it both ways—dip and glaze your way to yummy. Try out our new Flippin’ Greek ™ classics—perfect for holiday entertaining and gifting!
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

​GREEK MUSTARD DIP (Yefsi Pastourma)FOR PRETZELS
​(episode 137)
​​Part one of our Savory & Sweet pretzel flips features a Greek Mustard Dip to serve with your favorite pretzels. Add to your meze platter and serve with cocktails! This flavorful dip can also double as a salad dressing (just whisk in an additional 2 tablespoons vinegar and 3 tablespoons olive oil).
 
TOTAL PREP TIME: 10 minutes
SERVINGS: 8 (about 1 cup)
 
2 tablespoons mustard seeds (or 1 tablespoon whole-grain mustard and 1 tablespoon Dijon mustard)
2 tablespoons apple cider vinegar
1 tablespoon Greek thyme honey
1/4 teaspoon garlic powder
1/2 cup plain thick Greek yogurt (2% or 5%)
2 tablespoons extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
*
2 cups unsalted miniature pretzels
 
1. In a spice grinder or using a mortar and pestle, grind the mustard seeds until ground. (If using prepared mustard, skip to next step, whisking ingredients together instead of using a processor.)
 
2. In a bowl, whisk together the mustard, vinegar, honey, and garlic powder until combined well. Stir in the yogurt and olive oil until combined. Salt and pepper to taste. You can also mix all of this in the processor. (Can be made ahead. Transfer to a bowl, cover, and refrigerate up to 3 days.) Serve alongside pretzels for dipping.

MASTIHA-HONEY-GLAZED PRETZELS (episode 138)
Part two of our Savory & Sweet pretzel flips features a glaze that we flavored with liqueur made with mastiha (mastic) from the island of Chios and thyme honey from Crete. Just coat and bake for a wonderful snack that’s great on its own or with cocktails. This scrumptious glaze can also be used on nuts.
 
PREP TIME: 10 minutes, plus standing
COOKING/BAKING TIME: 10 minutes
SERVINGS: 4 (2 cups)
 
2 tablespoons unsalted butter
2 tablespoons Greek thyme honey
2 tablespoons pure maple syrup
1 tablespoon mastiha liqueur
2 cups unsalted miniature pretzel twists
 
1. Heat oven to 350ºF. Line a large baking sheet with parchment paper.
 
2. In a medium saucepan over medium-high heat, melt the butter. Stir in the honey and maple syrup and cook until the mixture comes to a rolling boil. Immediately turn of the heat, leaving the saucepan on the burner, and stir in the liqueur.
 
3. Add the pretzels to the saucepan, and stir gently until completely coated.
 
4. Spread out the pretzels in a single layer on the prepared baking sheet. Bake 8 to 10 minutes, until lightly glazed, stirring occasionally. Remove from oven and let stand until slightly cooled, about 10 minutes. Transfer to a serving bowl, breaking apart, and serve warm or at room temperature. (Can be made ahead. Cool completely, then store in an airtight container at room temperature up to 2 weeks.)

GREEK YOGURT-FETA DIP FOR POTATO CHIPS (episode 139)
Part one of our Savory & Sweet potato chips flips features a savory yogurt-and-feta dip flavored with basil, oregano, and garlic. This wonderful herb-cheese recipe also doubles as a sauce to toss with pasta! If you’d like to fry up some homemade chips, try our recipe for Greek Potato Chips. 
 
TOTAL PREP TIME: 10 minutes
SERVINGS: 8 (about 2 cups)
 
2 cups fresh basil leaves, loosely packed
2 tablespoons fresh oregano leaves, from sprigs
1 garlic clove, minced
1/4 cup extra-virgin olive oil
3/4 cup plain thick Greek yogurt (5%)
6 ounces feta cheese, crumbled
1/4 teaspoon sea salt
*
4 cups potato chips
 
In a food processor, add the basil, oregano, garlic, and olive oil. Process until finely chopped. Add the yogurt, feta, and salt. Process until mixture is smooth. (Can be made ahead. Transfer to a bowl, cover, and refrigerate up to 3 days.) Serve alongside chips for dipping.

CHOCOLATE-CINNAMON-OUZO-DIPPED POTATO CHIPS
(episode 140)
Ouzo and cinnamon perfectly complement the dark chocolate in this Greek version of a chip dip. Coarse sea salt is sprinkled on as a finishing touch. This dip can also be drizzled over popcorn or ice cream, or served as a fondue with fruit (fresh or dried).
 
PREP TIME: 20 minutes, plus standing
COOKING TIME: 5 minutes
SERVINGS: 6 (about 1 1/4 cups)
 
1 1/4 cups chopped dark chocolate (60% to 70%)
2 tablespoons ouzo liqueur
1/4 teaspoon Aleppo pepper
1/4 teaspoon cinnamon
Pinch vanilia powder (or 1/2 teaspoon pure vanilla extract)
1/2 cup heavy cream
*
4 cups potato chips
Coarse sea salt
 
1. In a medium heatproof bowl, combine the chocolate, ouzo, pepper, cinnamon, and vanilia.
 
2. In a medium saucepan over medium-low heat, heat the heavy cream until just beginning to bubble around the edges. Pour the hot cream over the chocolate mixture and let stand 1 minute. Whisk or stir until completely smooth.
 
3. Line a cookie sheet with parchment or waxed paper. Dip chips halfway into chocolate sauce, remove and let excess drip back into bowl. Transfer the chips to the prepared sheet and let dry until almost firm, about 15 minutes. Lightly sprinkle with salt (if the salt dissolves into the chocolate, it’s not firm enough). Let stand until chocolate has completely hardened. (Can be made ahead. Let dry completely, then store in an airtight container at room temperature up to 1 week.)
 
Recipes copyright © Kukla's Kouzina 
  
I hope you enjoyed our first week of Savory & Sweet. Join us next week for part 2 of Savory & Sweet food flips as we dress up nuts and popcorn—seasoning and glazing, 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 and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, 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 © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

We’re building up to a Greek-Island 8 Layer Dip, starting with Roasted Red Pepper Dip, White Bean Dip, and Parsley-Garlic Dip. Each can be served separately (alternate uses noted in recipes) or made ahead to assemble a show-stopping finale. Perfect for holiday entertaining. Try out our new Flippin’ Greek ™ classics!
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

ROASTED RED PEPPER DIP (episode 133)
Feta and yogurt turn this into a lusciously creamy dip that will be used in our Greek-Island 8 Layer Dip, episode 136, airing later this week (recipe below). This dip can also be served with rusks or pita bread, or enjoyed as a spread on sandwiches.
 
KOUZINA TIP: Placing the hot roasted bell peppers in a paper bag and sealing for a few minutes allows the skins to loosen, making it easier to peel them.
 
PREP TIME: 10 minutes, plus standing and chilling
COOKING TIME: 5 minutes
SERVINGS: 4 (about 2 cups)
 
2 large red bell peppers (or roasted from a jar, drained and patted dry)
1/2 cup crumbled Greek feta
1/2 cup thick (2% or 5%) Greek yogurt
2 tablespoons chopped lightly toasted pignoli nuts
2 tablespoons extra-virgin olive oil
1/8 teaspoon dried oregano
Pinch freshly ground pepper
1 garlic clove, minced
 
1. If using fresh peppers, char the peppers directly over a gas flame, on a grill, or in a broiler, turning frequently, until blackened on all sides, about 5 minutes. Place peppers in a paper bag, seal, and let stand 10 minutes. Peel, seed, and quarter peppers.
 
2. In a food processor, puree together all of the ingredients until creamy. Transfer to a bowl, cover, and refrigerate at least 3 hours or overnight before serving. (Can be made ahead. Cover and refrigerate up to 4 days.)

WHITE BEAN DIP (episode 134)
Cannellini (or Northern) beans are pureed with feta and Greek yogurt to turn an average white-bean dip into a creamy appetizer that adds a hearty layer to our 8 Layer Greek-Island Dip, episode 136, airing later this week (recipe below).
 
KOUZINA TIP: This dip can also be served with rusks or pita bread, or enjoyed as a spread on sandwiches.
 
PREP TIME: 15 minutes, plus standing and chilling
ROASTING TIME: 20 minutes
SERVINGS: 6 to 8 (about 3 cups)
 
2 garlic cloves, skin on
1 (15-oz) can cannellini or Northern beans, rinsed and drained well
1 cup crumbled Greek feta
1/4 cup thick (2% or 5%) Greek yogurt
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest (from 1/2 lemon)
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh flat-leaf parsley
Sea salt, to taste
Pinch freshly ground black pepper
 
1. Heat oven to 400°F. Tightly wrap garlic cloves in foil and roast 20 minutes, until softened. Let cool.
 
2. In a food processor or blender, add all of the ingredients and puree until very smooth, scraping down the sides of bowl as needed. Taste and, if desired, season with additional salt. Transfer to a bowl, cover, and refrigerate at least 1 hour before serving. (Can be made ahead. Cover and refrigerate up to 3 days.)

PARSLEY-GARLIC DIP (episode 135)
This dip—resembling a pesto in texture and richness—imparts garden-fresh flavor and a gorgeous vibrant layer to our Greek-Island 8 Layer Dip, episode 136 (recipe below).
 
KOUZINA TIP: This dip can also be served with rusks or pita bread, tossed into pasta, or added as a flavoring to pizza, salads, or sandwiches. When serving fish, use this dip as a topping after cooking to deliciously finish the dish.
 
PREP TIME: 10 minutes
COOKING TIME: 2 minutes
SERVINGS: 6 to 8 (about 2 cups)
 
1 1/2 cups fresh flat-leaf parsley leaves
1 small red onion, coarsely chopped
1 1/2 teaspoons capers, drained
1 garlic clove, minced
1 cup (3 slices) crumbled day-old bread (or boiled potato)
1/4 cup blanched almonds, lightly toasted, chopped
1/4 cup fresh lemon juice (from 1/2 lemon)
1 tablespoon balsamic vinegar
1/2 cup extra-virgin olive oil
Pinch sea salt and freshly ground pepper
 
1. In a food processor, add the parsley, onion, capers, and garlic; process until smooth. Add the bread, almonds, lemon juice, and vinegar; pulse until combined well.
 
2. With the processor running, add the olive oil in a steady stream and puree until smooth, using the amount of oil needed for desired consistency. Season with salt and pepper; process until combined. Transfer to a bowl, cover, and refrigerate at least 1 hour before serving to allow the flavors to develop. Serve at room temperature. (Can be made ahead. Cover and refrigerate up to 3 days. Bring to room temperature before serving.)

GREEK-ISLAND 8 LAYER DIP (episode 136)
White Bean Dip, Roasted Red Pepper Dip, and Parsley-Garlic Dip from the previous three episodes (133, 134, and 135) are layered with tomato, artichoke, cucumber, feta, kalamata olives, and oregano to create an incredible meze, vividly gorgeous and refreshingly delicious!
 
TOTAL PREP TIME: 15 minutes (not including time for each dip)
SERVINGS: 8 to 10
 
White Bean Dip (episode 134)
Roasted Red Pepper Dip (episode 133)
Parsley-Garlic Dip (episode 135)
1/2 cup cherry/grape tomatoes (use both red and yellow to add color), halved
1/3 cup diced artichoke hearts
1/3 cup diced seedless cucumber
1/2 cup crumbled Greek feta, divided
1/3 cup chopped pitted kalamata olives
1 tablespoon extra-virgin olive oil, plus more for pita
1/4 teaspoon oregano
*
6 pocketless pita breads
 
1. Prepare dips according to recipe directions; set aside.
 
2. In a large clear glass bowl, layer dip as follows:
White Bean Dip, tomatoes, artichoke hearts, Roasted Red Pepper Dip, cucumber, 1/4 cup feta, Parsley-Garlic Dip, olives, and remaining 1/4 cup feta. Drizzle with olive oil and sprinkle with oregano. Cover (not applying pressure to contents) and refrigerate until ready to serve or up to 3 days.
 
3. Lightly brush pita with olive oil and warm on a grill, in oven, or toaster, then cut into wedges. Serve immediately with dip.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Greek dipping. Join us over the next two weeks for 2-way Sweet & Savory food flips—we’ll be seasoning, dipping, and glazing!
 
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 and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, 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 © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Potato chips, cheese crisps, crunchy chickpeas, pita chips—these are some of the most popular snacking foods, but add a little Greek to each and they reach a new and delicious level at nosh-time. Our Mediterranean Herb Blend is featured in three of these recipes and will become one of your favorite pantry staples. Try out our new Flippin’ Greek ™ classics!
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

GREEK POTATO CHIPS (episode 129)
​There’s nothing like the taste and texture of homemade potato chips. For this flip, we flavored thin potato slices inside and out to resemble a cross between our roasted Greek potatoes and the irresistible fries served in Greece’s famed tavernas. The result? They were eaten up before they made it to the table. Lets get frying!
 
PREP TIME: 10 minutes, plus standing
COOKING TIME: 20 minutes
SERVINGS: 6 to 8
 
4 medium russet potatoes, peeled (if using organic, you can leave the skin on)
1/4 cup fresh lemon juice
Sea salt
1 garlic clove, halved
Vegetable oil, for frying
1 tablespoon dried Greek oregano, ground
1/4 teaspoon freshly ground pepper
1 teaspoon grated myzithra cheese or parmesan (optional)
 
1. Fill a large bowl halfway with cold water. Using a mandolin slicer, cut the potatoes into 1/8-inch-thick slices and immediately transfer to the water. Stir the potatoes in the water to remove excess starch (this ensures crispy chips). Drain and repeat until the water is clear; drain. Add enough cold water to the bowl to cover the potatoes and stir in the lemon juice, 3 tablespoons salt, and the garlic. Let the potatoes soak at least 30 minutes or up to 2 hours.
 
2. Drain the potatoes and, using paper towels, pat the slices dry and keep wrapped in paper towels until ready to fry.
 
3. Heat oil in a deep fryer to 350°F. Fry potato slices in small batches until just turning golden, 2 to 5 minutes per batch. Transfer to a paper towel-lined cookie sheet and immediately season with oregano, salt, and pepper, then lightly sprinkle with cheese (if using) and let cool at least 30 minutes. (Can be made up to 6 hours ahead. Store in an airtight container at room temperature.)

MEDI CHEESE CRISPS (episode 130)
These Mediterranean-flavored lacy baked chips can be eaten as a snack, tossed into salads, or shaped (while warm) into edible serving bowls for foods like olives or nuts. A spicy option gives the crisps a mild kick. However you enjoy them, they’re seriously addictive!
 
PREP TIME: 10 minutes, plus standing
BAKING TIME: 8 minutes
SERVINGS: 4
 
1/2 teaspoon Mediterranean Herb Blend (recipe follows)
1 cup finely shredded kasseri cheese
1/2 cup finely grated kefalograviera or kefalotyri cheese
 
MEDITERRANEAN HERB BLEND
2 teaspoons dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon sea salt
1/2 teaspoon lemon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder, optional (for spicy mix)
 
1. Make Mediterranean Herb Blend: In a spice or coffee grinder or using a mortar and pestle, grind together the thyme, oregano, basil, salt, lemon pepper, and garlic powder. To spice it up, add chili powder to the mix. Set aside 1/2 teaspoon herb blend to use in recipe, then seal the remaining in an airtight container and reserve for another use (store at room temperature up to 6 months).
 
2. Heat oven to 375°F. Line 2 large heavy-duty rimmed baking sheets with parchment paper.
 
3. In a large bowl, stir together the cheeses with the reserved 1/2 teaspoon Mediterranean Herb Blend until combined well.
 
For chips: Place 1 tablespoon mounds of the cheese mixture, 2 inches apart, on prepared sheets (they’ll spread while baking).
 
For mini cups: For each cup, evenly spread out 2 tablespoons of the cheese mixture in a 2-inch-wide circle on prepared sheets, placing 2 inches apart. After baking, while still warm, shape each crisp inside a custard cup and let cool completely.
 
For larger cups: For each cup, evenly spread out 1/4 cup of the cheese mixture in a 4-inch-wide circle on prepared sheets, placing 2 inches apart. After baking, while still warm, drape each crisp over inverted custard cups (you can also drape them on the inside of the cups) and let cool completely.
 
For small disks (to toss into a salad): For each disk, spread out 1/2 teaspoon of the cheese mixture in a 1-inch-wide circle, placing 2 inches apart on prepared sheets.
 
4. Bake until the crisps just start to brown around the edges, 6 to 8 minutes. Flip and bake 1 minute more. Each oven is different, so keep close watch as they can burn quickly. Let cool slightly (about 5 minutes) on sheets, then transfer to paper towel-lined racks to cool completely and crisp up. (Can be made ahead. Store in an airtight container at room temperature up to 2 days.)

CRUNCHY MEDI CHICKPEAS (episode 131)
​When a delicious snack contains the power of protein, you’ve got a no-guilt treat to satisfy any craving. Our Mediterranean Herb Blend embodies iconic Greek flavors and a spicy option gives the chickpeas a mild-to-hot kick. The chickpeas need to be completely dry before baking to ensure a crispy result.
 
PREP TIME: 10 minutes, plus standing
BAKING TIME: 45 minutes to 1 hour
SERVINGS: 6 to 8
 
1 15-ounce can chickpeas, rinsed and drained
2 teaspoons Mediterranean Herb Blend (from episode 130)
1/4 teaspoon smoked paprika
Pinch ground cumin
1/4 teaspoon sea salt
1/4 to 1/2 teaspoon (to taste) cayenne pepper, optional (optional)
Extra-virgin olive oil, for drizzling
 
1. Thoroughly pat the chickpeas dry with paper towels, spread out in a single layer on a large paper-towel-lined baking sheet, and let dry at least 1 hour or overnight.
 
2. Heat oven to 375°F. Place chickpeas, in a single layer, on a parchment-lined rimmed baking sheet and bake 45 minutes to 1 hour, until crisp and golden brown, stirring and rotating every 10 minutes.
 
3. Meanwhile, in a small bowl, combine the Mediterranean Herb Blend, smoked paprika, cumin, and salt. For a spicy mix, stir in cayenne pepper.
 
4. Transfer the hot chickpeas to a bowl, very lightly drizzle with olive oil, and toss to coat well. Add the herb blend and toss until combined well, then spread out on a baking sheet to cool, at least 1 hour or overnight. The chickpeas will get crunchier as they cool.

MEDI PITA CHIPPERS (episode 132)
​Making your own pita chips is easy and allows you to season them your way. Our version contains an herb blend that embodies iconic Greek flavors, with a spicy option that gives the chips a nice kick. We used split pocket pitas for crispier chips. Enjoy as a snack or serve the chips as an accompaniment to dips or spreads (we’ve got a bunch in our Spreads & Dips cookbook) to impress your guests! 

PREP TIME: 10 minutes, plus standing
BAKING TIME: 6 minutes
SERVINGS: 6 to 9
 
2 tablespoons Mediterranean Herb Blend (from episode 130)
1/4 teaspoon cayenne pepper or chili powder, optional (for spicy mix)
*
3 pocket pita breads, split
Extra-virgin olive oil, for coating
*
Coarse sea salt
1 tablespoon grated kefalograviera cheese (optional)
 
1. Heat oven to 400°F. Line a large rimmed baking sheet with parchment paper. For a spicy mix, combine Mediterranean Herb Blend with cayenne or chili powder; set aside.
 
2. Lightly brush both sides of pitas with olive oil, then cut into wedges and season both sides with herb blend.
 
3. Arrange pita wedges, in a single layer, on the prepared baking sheet and bake, turning once, about 3 minutes per side, until just golden throughout. Lightly sprinkle with salt and cheese (if using) and bake 1 minute more. Transfer sheet to a rack and let cool. The chippers will get crunchier as they cool.
 
To serve: Alone or serve alongside our delicious recipes in our Spreads & Dips cookbook.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of snack makeovers. Join us next week for fabulous Greek Dips—four different flips, including an impressive 8-layer dip!
 
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 and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, 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 © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™/ The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Kataïfi is shredded phyllo dough that’s typically used to make classic Greek desserts like syruped nut pastries, tortes, and custard cake (ekmek). This type of phyllo is extremely easy to work with and, with a little creativity, its uses are practically endless, as shown in our four recipes below. Phyllo sheets have gone mainstream beyond Mediterranean dishes, so it’s only natural that kataïfi has its delectable moment.

The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek!, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

KOUZINA TIP: When you’ve pulled out the amount of kataïfi called for in each recipe from the packaging, place the remaining back in the plastic bag, press out the air, reseal, and refrigerate to keep it from drying out and to maintain its freshness for your next use.

​NESTING EGGS (episode 125)
Forget the toast! Poached eggs have found a new home inside cozy nests of kataïfi (shredded phyllo dough).
 
PREP TIME 15 minutes
BAKING TIME 10 minutes
MAKES 4 servings
 
2 tablespoons butter, melted, or extra-virgin olive oil
One-quarter of 1 box kataïfi dough, thawed according to package directions
1 ham slice, quartered (optional)
4 slices kasseri cheese (optional)
4 large eggs
 
1. Heat oven to 375°F and arrange rack in upper third. Brush 4 ovenproof muffin cups with butter or olive oil; set aside.
 
2. Remove the  kataïfi from the packaging and gently unroll to pull out one-quarter of the strands. Place the remaining back in bag and seal. Cut the kataïfi into four 6-Inch by 1/2-inch strands (about 1/2 ounce each). Shape each into a nest and place in prepared muffin cups. Generously dab the kataïfi (using a brush) with butter or olive oil.
 
3. Bake about 7 minutes, until lightly golden. Place a slice of ham and a slice of cheese  (if using) in each nest and bake 1 to 2 minutes more, until cheese is just melted.
 
3. Meanwhile, poach the eggs. Slide an egg into the center of each nest and serve immediately.

BERRY-YOGURT KATAÏFI CUPS (episode 126)
A cup made out of kataïfi (shredded phyllo dough) is an elegant vessel for this recipe, but it also works well for any custard and/or fruit.
 
PREP TIME 15 minutes
BAKING TIME 7 minutes
MAKES 4 servings
 
2 tablespoons butter, melted, or extra-virgin olive oil
One-quarter of 1 box kataïfi dough, thawed according to package directions
1/2 cup Greek yogurt
2 tablespoons Cretan thyme honey
1/2 cup berries (blueberries, raspberries, blackberries, sliced strawberries) or other chopped fruit (we used grapes in our demo)
Confectioners’ sugar, for dusting
 
1. Heat oven to 375°F and arrange rack in upper third. Brush 4 ovenproof muffin cups with butter or olive oil; set aside.
 
2. Cut kataïfi into four 6-Inch by 1/2-Inch strands (about 1/2 ounce each). Shape each into a cup and place in prepared muffin cups. Generously dab the kataïfi (using a brush) with butter or olive oil. Bake about 7 minutes, until golden brown. Let cool.
 
3. Meanwhile, combine yogurt and honey. Divide the honey-yogurt among the cooled kataïfi cups, then top with berries or other fruit. Dust with confectioners’ sugar and serve.

KATAÏFI-WRAPPED BAKED CHEESE (episode 127)
Instead of puff pastry, we wrapped a wheel of cheese in kataïfi (shredded phyllo dough), baked it until golden, then topped it with fruit and honey. A gorgeous presentation for any occasion!
 
PREP TIME 10 minutes
BAKING TIME 15 minutes
MAKES 6 servings
 
2 tablespoons butter, melted, or extra-virgin olive oil
One-quarter of 1 box kataïfi dough, thawed according to package directions
One 8-ounce wheel Camembert or Brie
Halved grapes and/or sliced figs
Sliced bread, pita wedges, or crackers (for serving)
 
1. Heat oven to 400°F. Brush a small rimmed baking sheet with butter or olive oil. Remove kataïfi from packaging and gently unroll to pull out one-quarter of the strands. Place remaining kataïfi back in the bag and seal. Arrange some kataïfi, enough to cover the bottom of the cheese wheel, on the prepared sheet. Place the cheese wheel on kataïfi base. Wrap kataïfi around the sides of the wheel and generously dab the kataïfi (using a brush) with butter or olive oil. If needed, reshape kataïfi with fingertips to cover sides to the top of the wheel.
 
2. Bake about 15 minutes, until kataïfi is crisp and golden brown. Arrange sliced fruit over the top. Serve warm or at room temperature with bread, pita, or crackers.
 
Savory Greek Option: Use small wheels of feta or kasseri cheese and, after baking, cover with a savory topping of sliced kalamata olives, a drizzle of olive oil, and fresh oregano sprigs.
 
Sliced Fruit Option: Before baking, top cheese wheel with 1 sliced peach, apricot, or plum. Lightly brush the fruit with butter or olive oil and bake as directed.

KATAÏFI-WRAPPED SHRIMP (episode 128)
This may look like coconut shrimp but we used kataïfi (shredded phyllo dough) to wrap the lemon-marinated shellfish for a flipped savory version. Satisfyingly crisp on the outside and scrumptious inside!
 
PREP TIME 10 minutes plus marinating
COOKING TIME 20 minutes
MAKES 6 to 8 meze servings
 
MARINADE
3 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
1 clove garlic, finely minced
3/4 teaspoon sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground pepper
*
20 jumbo raw shrimp peeled, deveined, and tails on
*
GARLIC-LEMON AIOLI
1/4 cup mayonnaise
1 garlic clove, finely minced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh oregano leaves
1/8 teaspoon freshly ground pepper
Pinch sea salt
*
Half of 1 box (8 ounces) kataïfi dough, thawed according to package directions (cut off 8 ounces of the frozen kataïfi from the package, then reseal and freeze the remaining dough)
Vegetable oil, for frying
 
1. Make marinade: In a large bowl, combine all of the marinade ingredients. Add the shrimp and toss gently to coat. Cover and refrigerate for 30 minutes.
 
2. Meanwhile, make the aioli: In a small serving bowl, stir together all of the ingredients until combined well. Cover and refrigerate until ready to serve.
 
3. Unroll the kataïfi dough and separate a small bundle of strands about 1 1/2 inches wide. Using scissors, cut the kataïfi strands about 8 inches long. For each shrimp, spread a kataïfi bundle on work surface and wrap dough (loosely or tightly) around each shrimp, leaving the tail uncovered. As each shrimp is wrapped, transfer to a plate.

4. Line a baking sheet with paper towels; set aside. In a deep skillet, add enough oil to cover the bottom and heat until hot but not smoking. Carefully place shrimp, in small batches, in the hot oil and fry 1 1/2 to 2 minutes per side, until kataïfi is golden and shrimp is opaque and starting to turn pink. Transfer shrimp to prepared baking sheet to drain for a minute. Serve hot or at room temperature with aioli.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of kataïfi makeovers. Join us next week for crispy Greek Snacking—four different flips, lots of flavorful munching!
 
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 and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

ABOUT Kukla’s Kouzina Flippin’ Greek!
Flippin’ Greek! is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, 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 © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek! / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Our classic roasted potatoes are amazing on their own but leftovers could get dry as they sit in the refrigerator, so we flipped three recipes using these potatoes, repurposing them into remarkable side dishes. Potatoes throughout Greece, including Karpathos, are less starchy than those in America, so we went with the closest match, local Yukon Gold, to reproduce the most authentic result.
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek!, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

CLASSIC LEMON-OREGANO ROASTED POTATOES (episode 121)
(This is the base for following 3 recipes.)
Delicious on their own as a side dish, these potatoes also serve as the base for the next three recipes—perfect for reinventing leftovers!
 
KOUZINA TIP: Refrigerated leftovers are never as moist as fresh from the oven. Yukon Gold potatoes are less starchy, making them resemble the Greek variety, so they don’t dry out in the refrigerator. Russet potatoes are great if you’re not saving leftovers or if you’re making any of the following three recipes.
 
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
 
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 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.

​SMASHED GREEK POTATOES (episode 122)
We’re taking our leftover Classic Lemon-Oregano Roasted Potatoes (above) and smashing them into this chunky-fluffy, tangy-herbed Greek version that’s irresistible!
 
TOTAL PREP TIME 5 minutes
MAKES 3 to 4 servings
 
1/3 recipe leftover Classic Lemon-Oregano Roasted Potatoes
2 tablespoons extra-virgin olive oil
1/4 to 1/2 cup chicken or vegetable broth
Sea salt (to taste)
 
Using a hand-held masher, smash the potatoes, leaving them a bit chunky. Gently mash in the olive oil, then mash in enough broth until the potatoes are fluffy and as creamy as desired. Season with salt, stir, and serve warm.

GREEK HOME FRIES (episode 123)
This breakfast (or anytime) side dish is re-created using our leftover Classic Lemon-Oregano Roasted Potatoes (episode 121), turning mealtime into an event!
 
PREP TIME 5 minutes
COOKING TIME 20 minutes
MAKES 3 to 4 servings
 
1/3 recipe leftover Classic Lemon-Oregano Roasted Potatoes, cold
2 to 3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1/2 cup chopped red, orange, or yellow bell pepper
Sea salt and freshly ground pepper
 
Cut the potatoes into 1/2-inch cubes; set aside. In a large skillet over medium heat, heat olive oil and sauté onion until just golden at edges, about 8 minutes. Add the bell pepper, season with salt and pepper, and cook until softened, about 3 minutes. Toss in the potatoes and cook until crisp, about 8 minutes, stirring once. If you have a press or Panini machine, it will make the home fries extra crispy. Serve immediately.

HERBED-POTATO SKORDALIA (episode 124)
We decided to re-create a Greek recipe this time, using our leftover Classic Lemon-Oregano Roasted Potatoes (episode 121) to kick up the flavor of traditional skordalia (garlic sauce/dip). Once you’ve tasted this, you’ll never go back!
 
TOTAL PREP TIME 5 minutes
MAKES 3 to 4 servings
 
8 ounces leftover Classic 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 Lemon-Oregano Roasted Potatoes for the boiled potatoes.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of roasted potato makeovers. Join us next week for kataïfi (shredded phyllo dough) transformations—four different flips, 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 next Monday and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

ABOUT Kukla’s Kouzina Flippin’ Greek!
Flippin’ Greek! is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, 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 © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek! / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

In Greece, pizza has no tomato sauce, only cheese. In Karpathos, many backyards are personal farmers’ markets and their fresh produce is incorporated into every meal, so we went with it for amazing results.
 
In this week’s recipes, typical pizza gets a makeover with two different kinds of crusts—a phyllo and an olive-thyme dough—and savory toppings. These pies can be served as a main course or cut into squares for a meze. We had a lot of fun making (and tasting) them and you will too!
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek!, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

PHYLLO CRUST (episode 117)
We went all out to create a cheesy phyllo crust that’s flaky, yet firm enough to handle the toppings in our next episode.
 
PREP TIME 15 minutes
BAKING TIME 15 minutes
MAKES 1 crust
 
1/4 cup crumbled feta
1/4 cup shredded kasseri cheese
2 tablespoons melted butter or 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 butter. 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 butter, 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 butter.
 
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 butter. 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 (episode 118)
In Greece, there’s no tomato sauce on pizza, only cheese. In Karpathos, fresh herbs, onion, veggies, whole tomatoes, and olives rule, so we let seasonal produce be our guide.
 
PREP TIME 15 minutes plus standing
BAKING TIME 5 minutes
MAKES 1 pie
 
1 baked Phyllo Crust (recipe above, episode 117)
1 small onion, sliced and caramelized
1/4 to 1/3 cup sliced or chopped kalamata olives
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/2 cup shredded kasseri cheese
1/2 cup crumbled feta or soft myzithra (or ricotta) cheese
Extra-virgin olive oil, for drizzling
*
Veggie-topping options:
Grilled zucchini or eggplant slices
Grilled asparagus
Sliced artichoke hearts
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, herbs, and cheeses (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.

OLIVE-THYME-CHEESE DOUGH CRUST (episode 119)
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 pizza up to 2 days later. If you’re short on time, you can use purchased pizza dough and follow the directions at the end of this recipe to turn it into a Greek olive-thyme-cheese 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 version: To turn this into a classic Greek olive-thyme crust, omit the cheese and add 1/4 cup chopped pitted Greek green olives.
 
PREP TIME 20 minutes
RISING TIME 3 to 4½ hours
MAKES 2 medium pizzas or 1 large pizza, 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
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 with hands until combined. Mix in the salt, thyme, and yeast mixture. Knead in just enough lukewarm water until dough holds together. Add the cheese 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 pies) with olive oil; set aside. Divide the dough in half for 2 pizzas; or leave whole for 1 pizza. 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. This is a rustic pizza, 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 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 pies, switch them up and down halfway through the baking time. (Can be made up to 2 days ahead. Remove crust 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 Double-Cheese Pie recipe, adding a couple of minutes to the baking time.)
 
8. Remove the crust from the oven and top according to the following Double-Cheese Pie recipe.
 
Alternate crust: You can also create a pizza crust using the dough from our Tyropitakia/cheese pies recipe (from our Meze cookbook)—it’s like a biscuit dough and you could easily press it into a pizza shape using your fingertips. Brush the crust with egg wash and sprinkle with sesame. Bake at 350°F about 15 minutes, until lightly golden.
 
IF USING PREPARED PIZZA DOUGH:
(16 ounces for a large pie, 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 pies) with olive oil.
 
2. On a lightly floured surface, kneed the cheese, 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. Again, it doesn’t have to look perfect.
 
3. Arrange the topping ingredients over the pizza (see step 1 in the Double-Cheese Pie recipe, below). Cover with plastic wrap and let rise in a warm draft-free place until slightly risen, 15 to 20 minutes.
 
4. 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 pizza 15 to 20 minutes, until the edges and underside (when pizza is lifted up) are golden brown. If making 2 pies, 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.

DOUBLE-CHEESE DOUGH PIE (episode 120)
Combining different Greek cheeses gives this pie rich flavor. A variety of handpicked toppings allows you to customize this hot homemade Greek-cheese pizza…your way!
 
PREP TIME 15 minutes
BAKING TIME 15 minutes
MAKES 2 medium pizzas or 1 large pizza, serving 4 to 6
 
1 Olive-Thyme-Cheese Dough Crust (recipe above, episode 119)
3/4 to 1 cup jarred artichoke hearts, patted very dry, thinly sliced
1/2 zucchini, sliced and grilled
1/4 cup diced ham (or veggies, see options below)
1/4 cup sliced or chopped kalamata olives
1/2 cup shredded kasseri cheese
1/4cup grated graviera cheese
Extra-virgin olive oil, for drizzling
*
Veggie-topping options (replacing ham):
Warm Artichoke Salad Spread (from our Spreads & Dips cookbook)
Grilled eggplant slices
Sliced plum tomatoes
Grilled asparagus
 
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 Olive-Thyme-Cheese Dough Crust on baking sheet, top evenly with artichoke, zucchini, ham (or a veggie option), olives, and cheeses, 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 pies, 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 enjoyed our week of pizza makeovers. Join us next week for Greek Roasted Potatoes—four different flips, 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 brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, 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 © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek! / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Flippin’ Greek!, our brand new cooking series on YouTube, is the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, 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.
 
This week is all about sweet endings with Greek yogurt-based dessert makeovers—think healthier versions that no one will guess but everyone will devour. The link from each recipe to its YouTube episode will be active on the day of the week noted. Come create with us!

​A basic dessert is usually high in sugar, fat, and carbs but with a few swaps, you can put a healthier spin on it without sacrificing flavor. We’ve taken four standard desserts and deliciously Greek-ified them to spoil you forever. The recipes below partner with our YouTube episodes to show you how we do it in our kouzina. Join us!
​

Monday
KARPATHIAN FRUIT (episode 113)
Take a step above naked fruit with Greek ingredients that add protein, fiber, and nutrients to freshen up dessert, breakfast, or snack time!
 
TOTAL PREP TIME 15 minutes
MAKES 4 servings
 
4 cups cubed melon or a variety of fruit (such as blueberries, sliced strawberries, kiwi, raspberries)
5 ounces 5% Greek yogurt
4 teaspoons Cretan thyme honey
1/4 cup toasted nuts or sesame
 
Arrange the fruit in 4 serving bowls and top with yogurt, drizzle with honey, then sprinkle with nuts or sesame.​

Tuesday
GREEK ROSE (episode 114)
Get creative and make a rose out of an apple! We’re using an organic one because the skin stays on (it’s the color of the petals) and you don’t want to eat those nasty chemicals. Add a yogurt dip and everyone will enjoy eating healthy. Serve the apples raw for a crisp dipper.
 
PREP TIME 10 minutes
BAKING TIME 10 minutes (optional)
MAKES 1 to 2 servings
 
1 firm sweet organic red apple (such as honeycrisp), skin on, cut into 1/16 or 1/8-inch half moon slices
1 teaspoon extra-virgin olive oil (for baked apple slices)
1/4 cup 5% Greek yogurt
1 tablespoon Cretan thyme honey
2 tablespoons toasted nuts or sesame
 
1. You can use the apple raw or baked. If baking, heat oven to 350°F and line a baking sheet with parchment paper. Brush the apple slices with olive oil, place on prepared sheet, and bake until just starting to soften and turning brown around the edges, 8 to 10 minutes. Cool completely.
 
2. In a small serving bowl, mix together the yogurt and honey until combined well, stir in the nuts or sesame. Begin layering and slightly overlapping the apple slices in the center of the yogurt, creating the rose bud, and continue layering to form petals.

Wednesday
GREEK-ISLAND PARFAIT (episode 115)
Did you ever buy a lot of baklava at a Greek festival (your eyes were bigger than your stomach!) thinking that everyone would quickly eat it up but by day 4 it’s still sitting on your counter? Here’s a way to give it a delicious new life. Dessert on!
 
TOTAL PREP TIME 10 minutes
MAKES 4 servings
 
1/2 cup 5% or 2% Greek yogurt
2 tablespoons Cretan thyme honey, divided
2 large pieces baklava, separated into 8 layers
8 fresh (or frozen, mashed) figs (or 4 jarred/dried), quartered
2 tablespoons toasted sesame or crushed toasted walnuts
 
1. In a small bowl, combine the yogurt and 1 tablespoon honey.
 
2. In each of 4 parfait or custard cups, place a layer of baklava on the bottom, top with a tablespoon of the sweetened yogurt, a drizzle of honey, a fig, a layer of baklava, a tablespoon of yogurt, a drizzle of honey, a fig, and finish with some sesame or walnuts.

Thursday
FROZEN MINT-WICH (episode 116)
We’ve reimagined the ice cream sandwich into a frozen Greek-yogurt Sammy! The sandwiches are then dipped in chocolate and sprinkled with toasted sesame seeds. Other toppings you can use include finely chopped candied orange peel, gold sanding sugar, or white chocolate.
 
PREP TIME 10 minutes
FREEZING TIME 2 hours or overnight
MAKES 4 servings
 
1/2 cup 5% Greek yogurt
1 tablespoon grated orange rind
1 tablespoon chopped fresh mint
1 tablespoon Cretan thyme honey
8 thin (but not fragile) cookie wafers
1/2 cup dark chocolate chips, melted
1 tablespoon toasted sesame seeds
 
1. In a small bowl, combine the yogurt, orange rind, mint, and honey. Divide among 4 cookies, spreading evenly to the edges. Top with the remaining 4 cookies, pressing down gently. Transfer to a small cookie sheet and freeze until the yogurt is firm, at least 2 hours or overnight.
 
2. Dip half of each sandwich in chocolate, then sprinkle with sesame. Transfer to a small cookie sheet and freeze until firm, about 5 minutes. (Can be made ahead. Once firm, place in an airtight container and freeze up to 1 month.)
 
Recipes copyright © Kukla's Kouzina

I hope you enjoyed our week of dessert makeovers. Join us next week for Greek Pizza—two different flips, lots of options!
 
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

Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin' Greek! / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Flippin’ Greek!, our brand new cooking series on YouTube, is the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, 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.
 
This week is packed with fun slider flips that will bring the whole family to the table. The link from each recipe to its YouTube episode will be active on the day of the week noted. Get your spatula and come cook with us!
​

We’ve taken four different sliders and turned them into mini biftekia by flavoring them Greek to spoil you forever. From the traditional lamb, to stuffed with Greek feta cheese, to vegetarian, to seafood, there’s one for every appetite! The recipes below partner with our YouTube episodes to show you how we do it in our kouzina. Join us!
 
KOUZINA TIP: Pita scraps can be lightly toasted and ground in a food processor to make breadcrumbs.
​

Monday
BIFTEKIA SLIDERS – THE BASICS (episode 109)
If you’d like to reduce the calories and fat, use ground chicken or turkey instead of the meats listed. Don’t overhandle the meat as it could become tough.
 
PREP TIME 10 minutes
COOKING TIME about 8 minutes (for unfilled)
MAKES 4 sliders
 
1/2 pound ground lamb (or equal amounts of lamb and beef, lamb and pork, or all three)
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder (or 1 small clove, minced)
 
In a bowl, stir together the meat and 1/4 cup olive oil until combined well and the oil is absorbed. Stir in the lemon juice until absorbed. Stir in the parsley, salt, pepper, oregano, and garlic just until combined. Shape into 4 oval patties, flattening slightly. Follow next recipe to fill.
 
To cook unfilled: In a skillet, heat remaining 2 tablespoons olive oil over medium heat. Add biftekia and cook until browned, turning once, 3 to 4 minutes per side, for medium.

Tuesday
FILLED BIFTEKIA SLIDERS(episode 110)
We love to fill these sliders with our zesty feta dip, Tyrokafteri (from our Spreads & Dips cookbook), but you can also make them with plain feta.
 
PREP TIME 15 minutes (includes making Biftekia Sliders)
COOKING TIME about 6 minutes
MAKES 4 filled sliders
 
2 tablespoons extra-virgin olive oil
1 recipe Biftekia Sliders (above)
1/4 cup Tyrokafteri (from our Spreads & Dips cookbook) or 1/4 cup crumbled Greek feta
2 gyro pitas, warmed
Lettuce
Tomato slices
Tzatziki (yogurt sauce, from our Meze and Spreads & Dips cookbooks), for serving
Fresh dill sprigs, for garnish
 
1. In a cast-iron skillet, heat the olive oil over medium heat. Make a dent in the center of the biftekia and fill each with 1 teaspoon to 1 tablespoon of Tyrokafteri or feta. Shape meat around the filling to seal it in and flatten slightly. Cook until browned, 2 to 3 minutes per side.
 
2. Meanwhile, using a 3-inch biscuit cutter, cut the pitas into 8 mini rounds. Build each slider starting with a pita round for the base, then layer with lettuce, tomato, a filled bifteki, and a dollop of Tzatziki. Garnish with dill sprigs, if desired. Top each with a pita round and serve hot.

Wednesday
VEGGIE BIFTEKIA SLIDERS(episode 111)
These delicious sliders are perfect for fasting Fridays, Lent, or anytime you want to take a break from meat. They take a little time to prepare but you can make these ahead and freeze them to enjoy anytime (double the recipe so you have plenty)!
 
GO VEGAN: To turn this recipe into a vegan version, omit the cheese and increase the rice to 1 cup (the cheese and rice bind the burgers together, so doubling the rice is needed to keep them from falling apart). Use vegetable broth to make the rice. Prepare as directed.
 
PREP TIME 40 minutes
COOKING TIME 25 minutes
MAKES 4 sliders
 
SLIDERS
4 ounces white mushrooms
1 tablespoon extra-virgin olive oil, divided
2 tablespoons diced onion
1 ounce cremini mushrooms, diced (2 mushrooms)
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced zucchini
1/8 teaspoon allspice (mbahari)
1/4 teaspoon cumin
2 tablespoons grated carrots
1/2 cup cooked arborio rice (cook with chicken broth, do not add salt or butter)
1/4 cup shredded graviera cheese
1 medium egg, lightly beaten
1 1/2 tablespoons fresh julienned basil
1/2 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon sea salt
Pinch freshly ground pepper
2 tablespoons plain breadcrumbs
*
2 tablespoons extra-virgin olive oil
2 gyro pitas, warmed
Lettuce
4 cucumber slices (optional)
Hummus or Eggplant Dip (both from our Meze and Spreads & Dips cookbooks), for serving
Fresh flat-leaf parsley sprigs, for garnish
 
1. In food processor, pulse the white mushrooms until finely chopped. Set aside.
 
2. In large saucepot, heat 1/2 tablespoon olive oil over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add the white mushrooms and cook, stirring occasionally, 5 minutes. Add the cremini mushrooms, bell pepper, zucchini, allspice, and cumin; cook 5 minutes, until most of the liquid has evaporated. Add the carrots and cook 2 minutes more. Remove from heat and cool to warm.
 
3. Meanwhile, in food processor, pulse the rice until finely chopped. Transfer to a medium bowl. Stir in the mushroom-vegetable mixture, cheese, egg, basil, parsley, salt, and pepper until combined well.
 
4. Place the breadcrumbs in a shallow dish. Shape mixture into four 1/2-inch-thick oval patties. Coat patties with breadcrumbs. (Can be made ahead. Wrap each patty in plastic wrap, place in a resealable heavy-duty plastic bag, and freeze up to 3 months. Defrost in refrigerator before cooking.) In the same skillet, heat remaining 1/2 tablespoon oil over medium-high heat. Cook patties until golden brown and crisp, 4 to 5 minutes per side.
 
5. Meanwhile, using a 3-inch biscuit cutter, cut the pitas into 8 mini rounds. Build each slider starting with a pita round for the base, then layer with lettuce, cucumber (if using), a veggie bifteki, and a dollop of hummus or eggplant dip. Garnish with parsley sprigs, if desired. Top each with a pita round and serve hot.

Thursday
SALMON BIFTEKIA SLIDERS(episode 112)
Salmon is flavorful and makes a juicy slider. Other tasty seafood options are finely chopped shrimp or crab. You can turn leftover cooked seafood into a slider too—see the instruction following the directions for the ingredients you’ll need. Our lemon-olive oil aioli is the perfect topper!
 
PREP TIME 15 minutes
COOKING TIME 5 minutes
MAKES 4 sliders
 
LADOLEMONO AIOLI
1 1/2 tablespoons extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon sea salt
Pinch freshly ground pepper
1/4 teaspoon minced garlic or a pinch garlic powder
1 tablespoon Dijon mustard
*
SLIDERS
1/4 cup extra-virgin olive oil, divided
1/2 pound salmon (or leftover cooked salmon), minced
3 tablespoons breadcrumbs
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 tablespoon chopped fresh dill
1 large egg, lightly beaten
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon minced garlic or a pinch garlic powder
*
2 gyro pitas, warmed or lightly toasted
Lettuce
4 cucumber slices (optional)
*
Fresh dill sprigs, for garnish
 
1. Make Ladolemono Aioli: Whisk together the olive oil, lemon juice, salt, pepper, and garlic until emulsified. Whisk in the mustard until combined and creamy.
 
2. Preheat grill (brush grates with oil) to high heat (or heat 2 tablespoons olive oil in a grill pan over medium-high heat).
 
3. Make sliders: In a bowl, combine the salmon, 2 tablespoons olive oil, the breadcrumbs, lemon juice, shallot, dill, egg, salt, pepper, and garlic*. Shape mixture into four 1/2-inch-thick oval patties. Cook 3 minutes, then turn and cook 2 minutes more for medium-well (3 minutes more for well doneness).
 
4. Meanwhile, using a 3-inch biscuit cutter, cut the pitas into 8 mini rounds. Build each slider starting with a pita round for the base, then layer with lettuce, cucumber (if using), a salmon bifteki, and a dollop of Ladolemono Aioli. Garnish with dill sprigs, if desired. Top each with a pita round and serve hot.
 
*If using leftover cooked salmon or other seafood: In a bowl, combine 1/2 pound cooked minced salmon, 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1 tablespoon chopped dill. Prepare pita rounds with lettuce and cucumber (if using); divide salmon among them, topping each with aioli, dill sprig, and another pita round.
 
Recipes copyright © Kukla's Kouzina

Thanks to Kontos Foods for their fresh and delicious pita products!

I hope you enjoyed our week of slider makeovers. Join us next week for flipped Desserts with Yogurt.
 
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

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek! / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Flippin’ Greek!, our brand new cooking series on YouTube, is the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, 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.
 
This week is packed with creative lunch makeovers that will energize you for a productive afternoon. The link from each recipe to its YouTube episode will be active on the day of the week noted. Get your apron on and come cook with us!

Need a rescue from the usual midday meal? We’ve taken four standard lunches and deliciously Greek-ified them to spoil you forever. The recipes below partner with our YouTube episodes to show you how we do it in our kouzina. Join us!
​

​Monday
GRILLED [BÉCHAMEL] CHEESE (episode 105)
Here we’re revamping the French grilled-cheese classic Croque Monsieur (crunch sir) or Madame (if adding the fried egg) into a kouzina indulgence using pita bread and béchamel made with Greek cheese.
 
PREP TIME 15 minutes
BAKING TIME 12 minutes
MAKES 1 sandwich, serving 1 to 2
 
1 pita (Kontos Panini Bread or Pocket-Less Pita)
1/4 cup béchamel sauce (from our Meze cookbook)
2 slices ham
Pickled fennel or 2 slices dill pickles, patted very dry
1/2 cup grated graviera cheese, divided
1/4 teaspoon dried thyme
1 fried egg (optional)
1 sprig fresh thyme, for garnish
 
1. Heat oven to 425°F. Line a baking sheet with parchment.
 
2. Cut the pita in half and place on the prepared sheet. Spread both pita halves with the béchamel, covering completely. Top one pita half with ham, pickled fennel or pickles, and 1/4 cup cheese. Top with remaining pita, béchamel side up, then top with remaining 1/4 cup cheese and sprinkle with thyme. (Can be made ahead. Do not bake. Cover and refrigerate up to 1 day.) Bake 10 to 12 minutes, until cheese is brown and bubbling. Top with a fried egg (if using) and garnish with a thyme sprig, if desired. Serve immediately.

Tuesday
EGG ROLL MBOUREKIA (episode 106)
Mbourekia are basically phyllo packets made with a variety of stuffings from cheese to meat to vegetables. Here we wrapped the phyllo around veggies and lamb biftekia (Greek burgers) that are filled with feta. The mbourekia are then baked to golden perfection. Serve with tzatziki for the perfect dip.
 
PREP TIME 15 minutes
COOKING TIME 15 minutes
BAKING TIME 25 minutes
MAKES 4 mbourekia rolls
 
6 tablespoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 small zucchini, cut into matchsticks or julienned
1 carrot, cut into matchsticks or julienned
*
BIFTEKIA
1/2 pound ground lamb (or equal amounts of lamb and beef)
1 garlic clove, minced
1 tablespoon chopped fresh dill
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 cup crumbled Greek feta
*
4 sheets #5 or #4 (14-by-18-inch) Kontos phyllo, thawed, at room temperature
2 tablespoons butter, melted, or olive oil
 
1. In a large skillet, heat 2 tablespoons olive oil over medium-low heat, add the onion and sauté, stirring occasionally, until softened and completely caramelized (browned), about 10 minutes.
 
2. In another skillet, heat 2 tablespoons olive oil over medium heat, add the zucchini and carrot and sauté, stirring occasionally, until softened and browned, about 8 minutes.
 
3. Meanwhile, make biftekia: In a bowl, combine the ground meat, garlic, dill, oregano, salt, and pepper. Divide into 4 ovals with a dent in the center of each. Fill each with 1/4 cup feta and shape meat around feta to enclose. In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Cook patties until browned, searing in the juices, about 2 minutes per side.
 
4. Heat oven to 350°F. Place 1 sheet of phyllo on work surface, wide end facing you. Brush with butter or olive oil and fold over to one side, forming a 14-by-9-inch rectangle. Brush with butter or olive oil. Place some onion, zucchini, and carrot in the center. Top with a bifteki. Fold sides of phyllo over the bifteki, brush phyllo with butter or olive oil, then fold over the top and bottom. Brush all over with butter or olive oil and place seam-side down on a rimmed baking sheet. Repeat, making a total of 4 rolls. Bake until completely golden brown, about 25 minutes.

​Wednesday
SOUVLAKI QUESA-PITA (episode 107)
We’ve taken the quesadilla and reinvented it into a grilled souvlaki pita. Use a cast-iron grill pan or cook on the grill for the best results.
 
PREP TIME 15 minutes plus marinating
COOKING TIME 10 minutes
MAKES 1 serving
 
5 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
1/4 pound chicken breast, cut into 1/2-inch-thick slices
1 Kontos panini pita
1 roasted red pepper (from a jar), patted dry, seeds removed, and sliced
1 plum tomato, sliced
1/4 cup shredded kasseri cheese
Tzatziki (yogurt sauce, from our Meze and Spreads & Dips cookbooks), for serving
 
1. In a shallow bowl, whisk together 2 tablespoons olive oil, the lemon juice, oregano, salt, pepper, and garlic powder until combined well. Add the chicken, coating all sides. Cover and marinate in the refrigerator 30 minutes to 1 hour.
 
2. In a grill pan, heat 2 tablespoons olive oil over medium heat. Add the chicken slices and sauté, turning once, until cooked through and browned, about 3 minutes per side.
 
3. Place 1 pita on work surface and cut in half. On one half, layer with chicken, red pepper, some tomato slices, and cheese. Top with remaining pita half. In the same grill pan over medium heat, heat the remaining 1 tablespoon oil and cook the souvlaki pita, pressing down (using a weight if you have it), turning once, until heated through and browned, about 2 minutes per side. Transfer to a serving plate and top with dollop of tzatziki.

Thursday
CHICKEN KASSERI (episode 108)
This is our Greek-island adaptation of a chicken-parmesan hero using kasseri cheese and a panini pita. Serve with a garden salad to round out the meal.
 
PREP TIME 10 minutes plus marinating
COOKING TIME about 20 minutes
BAKING TIME 3 minutes
MAKES 1 to 2 servings
 
CHICKEN MARINADE
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
1 chicken cutlet, cut into 1/2-inch-thick slices
*
1 Kontos panini pita
1/2 cup shredded kasseri cheese, divided
1/4 cup extra-virgin olive oil, divided
1 plum tomato, sliced or 1/2 cup cherry tomatoes, halved
1/2 teaspoon dried oregano, divided
1/8 teaspoon sea salt
Pinch freshly ground pepper
Pinch garlic powder
 
1. Make chicken marinade: In a shallow bowl, whisk together 2 tablespoons olive oil, the lemon juice, oregano, salt, pepper, and garlic powder until combined well. Add the chicken, coating all sides. Cover and marinate in the refrigerator 30 minutes to 1 hour.
 
2. Heat oven to 350°F. Top pita with 1/4 cup cheese, place on a baking sheet, and bake about 30 seconds, just until cheese is melted. Set aside.
 
3. In a skillet, heat 2 tablespoons olive oil over medium heat. Add the tomato to skillet and season with 1/4 teaspoon oregano, the salt, pepper, and garlic powder. Sauté, stirring occasionally, until softened and liquid is absorbed, about 10 minutes; set aside.
 
4. Meanwhile, in a grill pan, heat remaining 2 tablespoons olive oil over medium heat. Add the chicken slices and sauté, turning once, until cooked through and browned, about 3 minutes per side.
 
5. Heat oven to 350°F. On one half of the prepared pita, layer with the chicken, remaining 1/4 cup cheese, and the tomatoes. Fold over the other side of the pita, covering the filling, and bake on the sheet about 2 minutes, until cheese is melted. Serve hot.
 
Recipes copyright © Kukla's Kouzina, LLC 

Thanks to Kontos Foods for their fresh and delicious phyllo and pita products!

I hope you enjoyed our week of midday makeovers. Join us next week for flipped Sliders.
 
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

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Today marks the next exciting chapter in our kouzina with our brand new Flippin’ Greek! cooking series on our YouTube channel. It’s four episodes a week, Monday through Thursday, 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.
 
First up, a week of egg-breakfast makeovers. The link from each recipe to its YouTube episode will be active on the day of the week noted. Get your apron on for this fun adventure and cook up some distinctive foods with us!

The incredible egg knows no boundaries, as is evidenced in the limitless number of meals it can help create. We’ve taken four standard egg-breakfasts and deliciously Greek-ified them to spoil you forever. The recipes below partner with our YouTube episodes to show you how we do it in our kouzina. Join us!
​

Monday​
GREEK OMELET (episode 101)
An omelet is nice but fill it with rich Greek feta and dill and you’ve got a breakfast for the gods! Toss in some of the optional veggies and you’ll be in heaven with them.
 
PREP TIME 5 minutes
COOKING TIME 3 minutes
MAKES 1 omelet
 
2 large eggs
1/4 cup milk
Pinch sea salt
Pinch freshly ground black or Aleppo pepper
1 tablespoon olive oil
1/4 cup crumbled Greek feta (or a combination of kasseri and graviera cheeses)
1 teaspoon chopped fresh dill, plus a sprig for garnish
*
Optional veggies:
1/4 cup chopped zucchini, sautéed
1/2 cup chopped fresh spinach leaves
1/4 cup chopped plum tomatoes (juices drained) or halved grape tomatoes
1 small onion, sliced and caramelized
 
In a bowl, whisk together the eggs, milk, salt, and pepper. In a large skillet over medium heat, heat the oil. Pour in the egg mixture and cook until just starting to set, about 1 1/2 minutes, then top with feta, dill, and your choice of veggies (if using). Using a spatula, fold over one side of the omelet to the middle, then fold over the other side, overlapping the first. Cook until the eggs are set but not dry, about 1 minute more. Remove from heat and let the omelet rest in the skillet just until the cheese melts, about 30 seconds. Serve immediately garnished with a dill sprig, if desired.

Tuesday
EGGS KUKLA (episode 102)
A Greek nod to eggs Benedict using Kukla’s béchamel sauce (from our Meze cookbook). We love Kontos Foods pita for its freshness and flavor!
 
PREP TIME 5 minutes
COOKING TIME about 10 minutes (includes cooking the béchamel)
MAKES 2 servings
 
2 large eggs
1 gyro pita, cut into two 3-inch rounds, heated
2 thick slices ham (zambon), cut into two 3-inch rounds
1/4 cup Greek béchamel sauce
Fresh thyme or dill sprigs, for garnish
*
Options (replacing ham):
Fish/shellfish, like smoked salmon, crab, or lobster
 
1. Poach the eggs to desired doneness, about 2 minutes for medium.
 
2. On two serving plates, begin layering as follows: pita, ham, poached egg, and béchamel sauce. Garnish with thyme or dill sprigs, if desired, and serve immediately.

Wednesday
GREEK TOAST (episode 103)
French Toast is scrumptiously reimagined using tsoureki, cinnamon, yogurt, and honey!
 
PREP TIME 5 minutes
COOKING TIME 4 minutes
MAKES 2 servings
 
2 large eggs
1/4 cup milk
1/4 to 1/2 teaspoon cinnamon (to taste)
4 slices tsoureki bread, pierced all over with a fork
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons Greek yogurt
1 teaspoon Cretan thyme honey
Toasted walnuts, almonds, or cashews (optional)
 
1. In a shallow bowl, whisk together the eggs, milk, and cinnamon.
 
2. Lightly soak the tsoureki slices in the egg mixture. In a large skillet over medium heat, heat oil and butter until melted. Add the tsoureki and cook until golden brown, turning once, about 2 minutes per side. Transfer to two serving plates, top with yogurt, and drizzle with honey. Sprinkle with nuts, if desired.

Thursday
OPA! WRAP (episode 104)
This Greek wrap-and-go breakfast is basically an omelet made with gyro meat, bell pepper, and kasseri cheese all wrapped in a thin pita.
 
KOUZINA TIP: To lower carbs even more or to reduce gluten, using a larger skillet, cook the eggs to make a thin omelet (like a crepe) and use it as the wrap. Transfer to a serving plate, fill with gyro meat, roasted red pepper, and kasseri cheese, then fold/wrap egg-roll style.
 
PREP TIME 5 minutes
COOKING TIME about 6 minutes
MAKES 1 serving
 
2 large eggs
1/4 cup milk
Pinch sea salt
Pinch freshly ground black or Aleppo pepper
1 teaspoon olive oil
1/4 cup thinly sliced cooked gyro meat
1 roasted red pepper (from a jar), patted dry, seeds removed, and sliced
1/4 cup shredded kasseri cheese
1 thin pita (Kontos Greek Lifestyle Flatbread), heated
 
1. In a bowl, whisk together the eggs, milk, salt, and pepper; set aside. In a large skillet, heat the olive oil over medium heat and add the gyro meat. Cook, turning once halfway through, until browned around the edges, about 3 minutes. Add the egg mixture to the gyro in the skillet and scramble, adding the red pepper and cheese as it cooks. Cook until the cheese is just melted, about 2 minutes.
 
2. Scoop the eggs into the pita, fold over the sides, securing with a toothpick. Serve hot.
 
Recipes copyright © Kukla's Kouzina 

Thanks to Kontos Foods for their fresh and delicious pita products!

I hope you enjoyed our week of flippin’ eggs. Join us next week for flippin' Lunch Makeovers.
 
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

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos