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
1/4 cup 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!
 
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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 © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek! / The Naked Truth About...Greek Cooking!    
 
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