You just made a pita (pie) or mezedes (appetizers) and you’re left with only a couple of sheets of phyllo. Throwing it out feels wasteful, you know it won’t last in the refrigerator more than a couple of days, and it’s not enough to make something else…or is it? Over the years, Kukla (our mom) found delicious ways to use leftover phyllo (which happens more often than you think), inspiring us to come up with a few recipes of our own. So instead of feeling anxious about wasting the one or two extra phyllo sheets after making a pita, we get excited about what we’re going to make with them. We’ve got four (technically five) recipes that we not only flipped but we put that leftover phyllo to excellent use in one snack (two flavor options), one meze, and two entrees. They’re so good that you’ll want to keep these recipes on standby for your next leftover-phyllo moment, or multiply them for more servings (as a main phyllo event).
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

PHYLLO CHIPS (episode 165)
Forget bagged chips! These flaky, crunchy chips can be baked up two ways: Savory with an herb-cheese blend between the sheets or sweet with sugar, cinnamon, and a drizzle of honey  (see our tip below for a chocolate option!). Though great for snacking as is, these chips also go well with dips and spreads. You might even find yourself making these without waiting for leftover phyllo.
 
KOUZINA SWEET TIP: After baking, instead of honey, melt 2 tablespoons of semi-sweet chocolate chips and drizzle over the Sweet chips.
 
PREP TIME: 15 minutes, plus standing
BAKING TIME: 8 minutes
MAKES: about 30 chips
 
1 large egg white
2 tablespoons extra-virgin olive oil, plus more for baking sheet
1 1/2 tablespoons water
*
FLAVORINGS
Savory:
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
3/4 teaspoon grated myzithra cheese
1/4 teaspoon garlic powder

​OR
 
Sweet:
2 1/2 teaspoons light brown sugar
1/2 teaspoon cinnamon
1 tablespoon Greek thyme honey, warmed
*
2 (14-by-18-inch) sheets #7 or #10 phyllo dough (or 4 sheets of #4 or #5 dough), thawed according to package directions
 
1. In a small bowl, whisk together the egg white, 2 tablespoons olive oil, and the water until combined well. In another small bowl, for Savory chips, combine all of the ingredients; for Sweet chips, combine the sugar and cinnamon.

2. Heat oven to 375°F. Lightly oil a large heavy-duty rimmed baking sheet. Place 1 sheet of phyllo on work surface with the wide side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap), lightly brush half of the sheet with egg-white mixture and lightly sprinkle with your choice of flavoring. Fold over the other side, covering the flavoring. Lightly brush with egg-white mixture and lightly sprinkle with the flavoring. This is for #7 or #10 phyllo dough. If using #4 or #5 dough, layer one more time. Cut the phyllo stacks into squares, rectangles, or diamonds, then transfer to prepared baking sheet, placing slightly apart (this will allow the edges to crisp). Repeat to make one more phyllo stack.
 
3. Bake 7 to 8 minutes, until phyllo is golden throughout (do not brown/overbake).
 
4. For Sweet chips: When removed from the oven, drizzle honey or chocolate over the tops. Let sweet and savory chips cool.

GREEK BREAKFAST-BURRITO BUNDLE (episode 166)
This burrito-inspired bundle is filled with a complete breakfast (bacon, potatoes, eggs, spinach, and feta) and wrapped in phyllo for a Greek-style meal you can serve immediately, reheat the next day, or freeze and bake another day. Perfect for a to-go or stay-home meal.
 
PREP TIME: 10 minutes
COOKING TIME: 15 minutes
BAKING TIME: about 12 minutes
SERVINGS: 1 to 2
 
2 slices bacon or 1 breakfast sausage
3/4 cup hash browns or 1 1/2 patties
1 tablespoon butter
2 large eggs, lightly beaten
1 handful fresh spinach leaves
1/4 cup crumbled Greek feta (optional)
*
1/4 cup extra-virgin olive oil
2 (14-by-18-inch) sheets #7 or #10 phyllo dough (use 3 sheets with #4 or #5 dough), thawed according to package directions
 
1. In a skillet, cook the bacon or sausage over medium heat until crisp. Chop and set aside. Reserve skillet with fat.
 
2. In same skillet with bacon fat, cook the hash browns until golden brown and crisp. (If using hash-brown patties, cook, then chop.) Set aside.
 
3. In a large skillet, melt the butter over medium heat. Add the eggs, bacon or sausage, hash browns, and spinach. Scramble until mostly cooked but still very moist (it will finish cooking in the oven). Remove from heat and stir in the feta (if using). Let cool slightly.
 
4. Heat oven to 375°F and arrange rack in center. Place 1 sheet of phyllo on work surface with the narrow side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap) and brush all the way to edges with olive oil. Repeat layering for a total of 2 sheets for #7 or #10 dough or 3 sheets for #4 or #5 dough, brushing the top sheet with olive oil.
 
5. Scoop the scrambled egg mixture into the center of the phyllo. Fold over the side of the phyllo closest to you, covering the eggs. Brush with olive oil, then fold in the sides, brushing them with olive oil. Fold the filled side over to the end of the phyllo, trimming any overhang, and generously brush all over with olive oil. (Can be made ahead. Place in an airtight container and freeze up to 1 month. Bake, unthawed, as directed, adding about 10 minutes to baking time.)  Place, seam-side down, on a small heavy-duty rimmed baking sheet.
 
6. Bake about 12 minutes, until golden throughout. Serve immediately or let cool, place in an airtight container, and refrigerate overnight (reheat in a 350°F oven until warm throughout).

PHYLLO-WRAPPED FETA WITH HONEY (episode 167)
We created a Greek cheese-in-pastry flip that doubles as a baked alternative to saganaki (minus the flame). Not only is this a classy snack/side dish, but it also makes a wonderful topper for salads and is an exceptional meze for entertaining.
 
PREP TIME: 10 minutes
BAKING TIME: 30 minutes
SERVINGS: 4
 
2 (14-by-18-inch) sheets #7 or #10 phyllo dough (use 3 sheets with #4 or #5 dough), thawed according to package directions
1/4 cup extra-virgin olive oil
1 (4- to 6-ounce) block Greek feta
1 teaspoon fresh thyme or oregano leaves, plus sprigs for garnish
1 teaspoon chopped fresh basil
Pinch Aleppo pepper
1 tablespoon Cretan thyme honey, warmed
1/2 teaspoon white sesame seeds (optional)
1/4 teaspoon black sesame seeds (optional)
 
1. Heat oven to 375°F and arrange rack in center. Place 1 sheet of phyllo on work surface with the narrow side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap) and brush all the way to edges with olive oil. Repeat layering for a total of 2 sheets for #7 or #10 dough or 3 sheets for #4 or #5 dough, brushing the top sheet with olive oil.
 
2. Place the feta in the center of the phyllo and sprinkle with the herbs and pepper. Fold over the side of the phyllo closest to you, covering the feta. Brush with olive oil, then fold in the sides, brushing them with olive oil. Fold the block over to the end of the phyllo, trimming any overhang, and brush all over with olive oil. Place, seam-side down, on a small heavy-duty rimmed baking sheet.
 
3. Bake 25 to 30 minutes, until golden brown throughout. Transfer to a serving plate, drizzle with honey, then sprinkle with sesame seeds (if using). Garnish with herb sprigs, if desired. Serve immediately, cutting into 4 portions.

SALMON-IN-PHYLLO (episode 168)
Fish-en-Croute was the inspiration behind our completely edible Salmon-in-Phyllo. The moist salmon is packed with flavor, courtesy of our Greek marinade. We wrapped it up in phyllo with the perfect veggie options to create this elegant dish for one! In our video we used a simple spinach filling but if you’d like to kick it up to eating-out sumptuousness, go for the roasted onion and bell pepper (prepare while the fish is marinating to save time).
 
PREP TIME: 20 minutes, plus marinating
ROASTING TIME: 10 minutes (plus an additional 35 minutes, if making the roasted veggies)
SERVINGS: 1
 
MARINADE
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons fresh dill, plus sprigs for garnish
1/2 teaspoon sea salt
1/4 teaspoon dried marjoram
Pinch dried basil
Pinch freshly ground pepper
*
1 (4 to 5 ounces) salmon fillet, skin removed
*
FILLING OPTIONS
Extra-virgin olive oil, for pan
1 small red onion, cut into 1/2-inch-thick slices
1/2 red bell pepper, cored, seeded, and cut into 1/2-inch-thick slices
OR
10 spinach leaves
*
2 (14-by-18-inch) sheets #7 or #10 phyllo dough (use 3 sheets with #4 or #5 dough), thawed according to package directions
1/4 cup extra-virgin olive oil
 
1. Make marinade: In a bowl, combine the garlic, olive oil, lemon juice, dill, salt, marjoram, basil, and pepper. In a shallow dish, place the salmon and coat on all sides with half of the marinade. Cover and refrigerate at least 30 minutes or up to 1 hour.
 
2. For onion-bell pepper filling (optional): While salmon is marinating, heat oven to 450°F. Line a 9-by-13-inch baking pan with heavy-duty foil and lightly coat with olive oil. In the pan, toss together the onion and bell pepper with the remaining marinade and spread out evenly. Roast 25 minutes, stir, then roast 8 to 10 minutes more, until the vegetables are softened and browned around the edges. Remove from oven and let cool slightly. Reduce oven temperature to 425°F.
 
3. Heat oven to 425°F. Place 1 sheet of phyllo on work surface with wide side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap), lightly brush the sheet with olive oil. Repeat layering for a total of 2 sheets for #7 or #10 dough or 3 sheets for #4 or #5 dough, brushing the top sheet with olive oil. Place the vegetables in the center of the phyllo. Take the salmon out of the marinade, letting the juices drip back into the dish, and place the salmon over the vegetables; spoon the solids (herbs and garlic) from the marinade over the fish (discard remaining marinade). Fold over the side of the phyllo closest to you, covering the salmon. Brush phyllo with olive oil, then fold in the sides, brushing them with olive oil. Fold over to the end of the phyllo, trimming any overhang, and generously brush all over with olive oil. Place, seam-side down, on a small heavy-duty rimmed baking sheet. Using a sharp knife, cut 3 diagonal 1-inch slits on the top of the packet.
 
5. Roast about 10 minutes, until the phyllo is golden brown throughout. Let cool 5 minutes, then cut on the diagonal and serve garnished with dill sprigs, if desired.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Leftover-Phyllo flips. Join us next week as we ring in the New Year with Mediterranean Blue Diet recipes—four flips to deliciously eat your way to healthy, Greek 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 and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

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

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

Each of this week’s recipes can be eaten anytime, for breakfast or lunch, lunch or dinner, as a party meze or a snack-time treat. No rules…your choice!
 
The recipes below link to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

​PANCAKES TO TIGANITES (episode 161)
Tiganites look like mini pancakes but they’re thin and crisp on the outside, and tender on the inside. Instead of syrup, we drizzle with thyme honey and sprinkle with nuts, sesame, and cinnamon. You can also top these with Greek yogurt and fruit. A traditional Karpathian comfort food!
 
PREP TIME: 10 minutes, plus standing
COOKING TIME: about 25 minutes
MAKES: about 12 tiganites, 4 inches in diameter, serving 4 to 5
 
1 cup all-purpose flour
1 teaspoon sugar
Pinch salt
1 large egg
1 cup milk
1 teaspoon orange zest
*
1/2 cup walnuts and/or almonds, chopped
2 teaspoons sesame seeds
3/4 cup olive oil
Greek thyme honey
Cinnamon
 
1. In a small bowl, combine the flour, sugar, and salt.
 
2. In a medium bowl, whisk the egg, then whisk in the milk until combined well.
 
3. Gradually whisk the flour mixture into the egg-milk mixture, whisking until smooth. Whisk in the orange zest until combined. Cover and let stand 20 minutes. Line a cookie sheet with paper towels; set aside.
 
4. Meanwhile, in a small dry skillet over medium-low heat, toast the nuts, stirring frequently, until golden, 4 to 5 minutes. Transfer nuts to a heatproof bowl. To same skillet, add the sesame and toast, stirring frequently, until golden, about 3 minutes.
 
5. In a large skillet, heat the olive oil over medium-high heat. Spoon the batter into the skillet forming 4-inch rounds (don’t overcrowd the skillet so the edges cook). Cook, turning once, until golden brown on both sides, about 3 minutes per side. Transfer tiganites to prepared sheet and let stand 1 minute to drain (to keep warm, place tiganites on the lined sheet in a 200°F oven while making remaining tiganites). Repeat with remaining batter.
 
6. Transfer tiganites to a serving platter, drizzle with honey, sprinkle with nuts and sesame seeds, and lightly dust with cinnamon. Serve immediately.

​BRUSCHETTA TO DAKOS (episode 162)
Dakos (ντάκος, pronounced nDAH-kohss, ndakos—also called koukouvayia/kouloukopsomo, depending on the island) is the Greek version of bruschetta that’s typically a tomato-topped rusk served on the islands as a light meal, or meze, often alongside wine or beer. In Karpathos, you’ll find this at the breakfast table, as well as served in the afternoon or as an appetizer.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
 4 small barley rusks (3 to 4 inches in diameter) or 1/2 of a round crusty country bread, grilled or toasted
2 ripe plum tomatoes, coarsely chopped
1/3 cup crumbled Greek feta (or manouri cheese)​
5 pitted kalamata olives, sliced
1/4 teaspoon fresh Greek oregano or thyme, plus sprigs for garnish
Sea salt, to taste
Freshly ground pepper, to taste
Extra-virgin olive oil
 
1. If using rusks: In a shallow bowl, place 1/3 cup water and dip the tops of the rusks in long enough to just moisten (don’t soak). Transfer to a serving plate, wet side up.
If using bread: Cut into 4 1-inch-thick pieces, 3 to 4 inches in diameter, and transfer to a serving plate.
 
2. Divide the tomato among the rusks or bread. Top with feta, olives, oregano, salt, pepper, and a drizzle of olive oil. Garnish with herb sprigs, if desired.

TACO TO PITACO/TACO-PITA (episode 163)
We’ve taken the concept of the Mexican taco and given it a reimagined Greek-island life with our herbed lamb bifteki (burger), feta, and red-pepper sauce all wrapped up in a pita. Make your own, then comment with the name you like best for this recipe, Pitaco or Taco-pita.
 
PREP TIME: 25 minutes
COOKING TIME: about 20 minutes
SERVINGS: 4
 
BIFTEKIA
1/2 pound ground lamb (or equal amounts of lamb and beef)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder (or 1 small garlic clove, minced)
*
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 pint grape tomatoes, halved
1/2 teaspoon sea salt
Pinch Aleppo pepper
4 jarred roasted red bell peppers, drained
4 pocketless pita breads, warmed
3/4 cup crumbled Greek feta
1 cup shredded romaine lettuce
 
1. Make Biftekia: In a bowl, stir together the meat and olive oil until combined well and the oil is absorbed. Stir in the lemon juice until absorbed. Stir in the mint, salt, pepper, oregano, and garlic just until combined. Shape into 4 oval patties, flattening slightly.
 
2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the biftekia and cook 3 to 4 minutes per side, turning once, for medium. Transfer to a bowl and let stand until cool enough to handle, then crumble.
 
3. Meanwhile, in the same skillet, heat 2 tablespoons olive oil over medium heat. Add the tomatoes, 1/2 teaspoon salt, and the Aleppo pepper and sauté, stirring occasionally, until tomatoes have blistered and softened, 5 minutes. Stir in the biftekia crumble to reheat, about 3 minutes.
 
4. Meanwhile, in a food processor, add the roasted peppers and the remaining 2 tablespoons olive oil. Puree until smooth, for sauce.
 
5. Assemble: Divide the biftekia-tomato mixture among the 4 pitas, pour over some of the roasted-pepper sauce, and top with feta and lettuce. Fold and enjoy!

​JALAPEÑO POPPERS TO GREEK PEPPER POPPERS (episode 164)
We used mini bell peppers to re-create jalapeño poppers into a zesty Greek version, featuring the heat on the inside, rather than the outside. The peppers are stuffed with a creamy filling of feta cheese, Greek seasoning, and finely chopped hot peppers, then they’re roasted or grilled. The result? Irresistible! This is a quick-and-easy recipe to make as a delicious appetizer/meze for holiday entertaining or anytime you feel Opa-festive!
 
PREP TIME: 20 minutes, plus standing
BAKING TIME: 18 to 22 minutes
SERVINGS: 4 to 6
 
FILLING
1/2 cup crumbled Greek feta
1/2 cup cream cheese
4 jarred pickled hot pepperoncini peppers, cut in half lengthwise, seeds removed (or some left in if you like it super hot), finely chopped
2 tablespoons chopped fresh oregano or 1 teaspoon dried
1/4 teaspoon garlic powder
*
3/4 cup fresh breadcrumbs
3 tablespoons extra-virgin olive oil
8 to 10 mini bell peppers, cut in half lengthwise, seeded
 
1. Heat oven to 400°F. Line a baking sheet with foil.
 
2. In a bowl, combine the feta, cream cheese, hot peppers, oregano, and garlic powder. In another bowl, combine the breadcrumbs and olive oil until the breadcrumbs are completely moistened. Fill each bell-pepper half with the cheese mixture and top with breadcrumbs. Transfer the filled peppers to the prepared baking sheet.
 
3. Bake 18 to 22 minutes, until tops are golden. Let stand about 10 minutes before serving. Serve warm.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Anytime Flips. Join us next week for Leftover-Phyllo Solutions—four delicious flips that let you use up those extra sheets!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

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

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

Salad flips are so much fun, as the mix-and-match varieties offer up a wealth of possibilities by satisfying so many menu options—served as a first course, a side, under an entrée, or as the entrée itself. They can be simple or hold the festive elements for entertaining. We flipped four classic recipes using a few key ingredients. You’ll love these re-creations in casual as well as holiday settings!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

​ARUGULA SALAD (episode 157)
Arugula salad gets an upgrade with the addition of a typical Karpathian green, kritamo. Kritamo (also known as samphire or wild sea fennel because of its resemblance to fennel/anise in flavor) grows on rocky seashores and has a slightly bitter element, pairing nicely with the arugula. It’s available in Mediterranean markets in a jar and is sold fresh in some Whole Foods markets, as well as online. Fennel is a good substitute if you can’t find kritamo, as we demonstrated in our video. We grilled the fennel to bring out its delicate flavor.
 
PREP TIME: 15 minutes
COOKING TIME: 5 minutes
SERVINGS: 4
 
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 cup kritamo (samphire/wild sea fennel), cut into 2-inch pieces (or very thinly sliced fennel, grilled)
4 cups arugula
1 pint grape tomatoes, halved
2 tablespoons fresh lemon juice
Sea salt
Freshly ground pepper
2 tablespoons pine nuts, toasted
Shaved kasseri or graviera cheese (or Parmigiano-Reggiano)
 
1. In a grill pan over medium heat, heat 2 tablespoons olive oil. Add the kritamo or fennel and sauté, stirring occasionally, until softened and golden brown around edges, about 5 minutes. Let cool.
 
2. In a large serving bowl, toss together the arugula, kritamo or fennel, and tomatoes.
 
3. In a small bowl, whisk together the remaining 1/4 cup olive oil, the lemon juice, and a pinch each of salt and pepper. Toss just enough dressing into the salad to lightly coat but not so much that it pools at the bottom of the bowl. Top the salad with pine nuts and cheese. Serve immediately.

CHICKPEA SALAD (episode 158)
Here, the chickpeas aren’t just in the salad, they are the salad. Fresh ingredients and a lemon-olive oil dressing are what Greek-island eating is all about. Simple and delicious, this protein-packed dish can be served as a main course or as a side. The pita will soak up all the flavorful juices.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
1 (29-ounce) can chickpeas, rinsed and drained well
1 cup grape tomatoes, halved
Half of 1 seedless cucumber, peeled and diced
1/4 cup chopped fresh flat-leaf parsley, plus a sprig for garnish
1 large shallot, finely chopped
*
LADOLEMONO DRESSING
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
*
Lightly toasted pita bread, for serving
 
1. In a large serving bowl, toss together the chickpeas, tomatoes, cucumber, parsley, and shallot.
 
2. Make Ladolemono Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Toss into the salad until combined well. (Can be made ahead. Cover and refrigerate up to 1 day.) Garnish with a parsley sprig, if desired, and serve with pita.

​ORANGE SALAD (episode 159)
A plain citrus salad is no match for this Greek-tailored flipped version with feta and olives adding the perfect balance to the sweetness of the oranges. A drizzle of olive oil and sprinkle of Aleppo pepper give the salad a lovely finish. Fast, easy, and always in season, this salad makes a refreshing first course.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
3 naval oranges, peeled and sliced
1 small red onion, halved lengthwise and thinly sliced
1/4 cup sliced pitted kalamata olives
1/4 cup crumbled Greek feta
2 tablespoons extra-virgin olive oil
Pinch Aleppo pepper
 
On a large serving platter, arrange the orange slices, overlapping slightly. Top with the onion, olives, and feta. Drizzle olive oil over the top and lightly sprinkle with the pepper.

GRILLED HALLOUMI AND WATERMELON SALAD (episode 160)
Fruit salad just flipped sweet and savory. Halloumi, a firm cheese from Cyprus, grills without melting through the grates, so it’s our go-to for dishes like this. The watermelon’s sweetness is deliciously complemented by the salty halloumi. If you prefer not to grill the watermelon, omit brushing it with olive oil and simply toss the cold cubes into the salad. If using figs, to grill, first lightly brush with olive oil.
 
PREP TIME: 10 minutes
COOKING TIME: 5 minutes
SERVINGS: 4
 
Extra-virgin olive oil
4 cups cubed firm seedless watermelon
1 (7-ounce) package halloumi cheese, cubed
1 cup seedless white grapes (or fresh figs*, lightly grilled, if desired)
2 tablespoons chopped fresh mint, plus a sprig for garnish
2 tablespoons to 1/4 cup toasted chopped walnuts or almond slices
 
1. Lightly oil 2 skewers for the cheese. Lightly brush the watermelon and cheese with olive oil. Skewer each separately and grill over medium heat, turning frequently, until grill marks appear on all sides, about 3 minutes total for watermelon, 5 minutes for cheese. Let cool slightly.
 
2. Slide the watermelon and cheese off of the skewers into a large serving bowl. Gently toss with grapes (or figs) and mint. Sprinkle with nuts, garnish with mint, and serve.
 
*Figs: If using dried figs, rehydrate first by placing in a microwave-safe bowl with 2 tablespoons water. Cover and microwave on High for 30 seconds, turn over, cover, and microwave 20 seconds more, until softened. Transfer to paper towels to drain about 10 minutes before grilling.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Salad Flips. Join us next week for Anytime Flips—four flips to enjoy any time of the day, breakfast, lunch, or dinner!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

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

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

Greek makaronia (pasta) come in a wide variety of shapes and sizes that create iconic dishes like pastitsio and makarounes. We flipped four classic pasta recipes using a few of our favorite makaronia and select ingredients with fabulous results!
 
The recipes below link to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
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PASTA BÉCHAMEL (episode 153)
We flipped fettuccine Alfredo using a very Greek béchamel (μπεσαμέλ, pronounced beh-sah-MEHL), the essential foundation of a number of iconic dishes, including moussaka, pastitsio, and papoutsakia. In just 30 minutes you can have a luxurious meal in your own kouzina! This is a rich dish, so serve alongside a big salad or lots of veggies.
 
PREP TIME: 5 minutes
COOKING TIME: 10 minutes
BAKING TIME: about 15 minutes
SERVINGS: 6 to 8
 
BÉCHAMEL
4 cups whole milk
1/4 cup butter
1/4 cup all-purpose flour
2 large egg yolks, beaten
3/4 cup grated kefalotyri cheese (or Parmigiano-Reggiano)
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper
*
3/4 pound penaki (or little penne/ziti), cooked according to package directions (do not overcook), drained
 
1. In a saucepan, heat the milk over medium-low heat until hot but not boiling. Set aside.
 
2. In a large saucepan, melt the butter over low heat. Immediately and gradually add the flour, whisking constantly, until blended well and there are no lumps. Increase heat to medium-low and gradually whisk in the hot milk, continuing to whisk constantly until the sauce begins to thicken and is creamy. Vigorously whisk in the egg yolks until blended well. Stir in the cheese until combined well. Remove from heat and stir in the salt and pepper. (Can be made ahead. Cool, then transfer to a container, cover, and refrigerate up to 3 days. Reheat, stirring, in the top of a double boiler when ready to use.)
 
3. Heat oven to 375°F. In a 9-by-13-inch ovenproof casserole dish, toss together the pasta and béchamel until combined well. Spread out evenly. Bake about 15 minutes, until golden around the edges. Serve hot.

TYRO-BOUKIA (episode 154)
“Tyro” is cheese and “boukia” is a bite, so think Mac ’n’ Cheese Bites but with Greek kefi! Try adding bacon or ham, or you can sophisticate this dish by swapping out the meat with 1/2 cup chopped cooked lump crabmeat, shrimp, or lobster. Aleppo pepper adds a nice kick, so use the lesser amount for mild or the greater amount for more heat.
 
KOUZINA TIP: The chilled pasta and cheese needs to be kept cold in the refrigerator until ready to cut, dip, and fry. It warms up quickly and will fall apart if left out too long.
 
PREP TIME: 30 minutes, plus chilling
COOKING TIME: about 30 minutes
MAKES: about 4 dozen
 
Extra-virgin olive oil, for coating pan
1 1/2 cups shredded kasseri cheese
1/2 cup grated kefalograviera cheese
1/3 cup crumbled Greek feta
2 cups cold milk, divided
2 1/2 tablespoons unsalted butter
2 tablespoons cornstarch
1/2 pound (about 2 cups) kofto pasta (looks like 1-inch long pastitsio noodles) or ziti cut into 1-inch pieces, cooked according to package directions (do not overcook), drained
1/4 cup crumbled cooked bacon or chopped ham (optional)
4 large eggs
2 cups coarse breadcrumbs
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon dried oregano
1 teaspoon sea salt
1/4 to 1/2 teaspoon Aleppo pepper (to taste)
Vegetable oil, for frying
 
1. Line a 9-by13-inch pan or casserole dish with parchment or foil and lightly brush with olive oil; set aside. In a large heatproof bowl, combine the cheeses; set aside. In a large saucepan, bring 1 1/2 cups milk and the butter to a low boil over medium heat. Meanwhile, in a cup, stir together the remaining 1/2 cup milk and the cornstarch until dissolved (the cornstarch will settle to the bottom, so stir again just before adding to saucepan). Stir the milk-cornstarch mixture into the hot milk in the saucepan and cook, stirring constantly all the way to the bottom and sides of the saucepan, until thickened, about 2 minutes. Remove from heat and pour over the cheeses. Stir until smooth. Gently stir in the pasta and bacon/ham (if using) until combined and coated well.
 
2. Spoon the pasta mixture into the prepared pan, spreading evenly. Cover tightly and refrigerate until firm, at least 2 hours or overnight (keep refrigerated until ready to cut and dip). (Can be made up to 3 days ahead.)
 
3. In a bowl, whisk the eggs. In another bowl, combine the breadcrumbs, parsley, oregano, salt, and pepper. Line a baking sheet with parchment; set aside.
 
4. Invert the cold pasta-and-cheese onto a cutting board and peel off the parchment. Using a sharp knife, cut into 1 1/2-inch squares.
 
5. Dip the squares in egg, allowing the excess to drip back into the bowl, then coat completely in breadcrumb mixture. Transfer to the prepared baking sheet until all the squares are coated.
 
6. Line a wire rack with paper towels. In a large skillet over medium-high heat, heat about 1/4 inch of oil until hot but not smoking. Cook the bites, a few at a time (don’t overcrowd), turning occasionally, until crisp and golden brown on all sides, about 4 minutes total (if cooking in a deep fryer, cook until golden brown, about 3 minutes). Transfer to prepared rack and let drain until cooled slightly. Serve very warm. (Can be made up to 1 hour ahead. Let stand at room temperature and reheat in a 350°F oven on a rack set over a baking sheet, about 5 minutes.)

​PASTA WITH ROASTED PLUM TOMATOES (episode 155)
Jarred pasta sauce and canned tomatoes have met their flip! This dish is all about fresh ingredients, like roasted tomatoes, garlic, and Greek cheese! Simple, delicious, and quick. For a sauce this good, you need a pasta that can do it justice. We went with frozen cavatelli pasta—similar to homemade Karpathian makarounes, and in some areas, easier to find. Or you can make your own!
 
KOUZINA TIP: Cook the pasta the last few minutes of the baking time so that it’s hot when tossing with the tomatoes.
 
PREP TIME: 15 minutes
BAKING TIME: 30 to 40 minutes
SERVINGS: 3 to 4 main / 6 first course
 
10 plum tomatoes, sliced and drained
Extra-virgin olive oil
1/2 cup chopped fresh basil leaves, plus sprig for garnish
4 to 5 cloves garlic, crushed
Sea salt and freshly ground pepper
Pinch Aleppo pepper
1/2 cup grated kefalograviera cheese (or Parmigiano-Reggiano), plus more for serving
12 ounces (3/4 lb) frozen makarounes (or cavatelli) pasta, cooked according to package directions, drained
 
1. Heat oven to 375°F. In a large baking pan, spread the tomato slices out, drizzle with olive oil, and top evenly with basil, garlic, and season with salt and peppers. Top evenly with cheese. Bake 30 to 40 minutes, until tomatoes are softened.
 
2. Using a fork, mash the tomatoes, then, in a large serving bowl, toss with the hot pasta. Garnish with a basil sprig, if desired, and serve immediately with additional cheese on the side.

ORZO SALAD (episode 156)
Orzo (kritharaki), grilled eggplant or zucchini, tomatoes, feta, olives, and fresh mint flip a typical pasta salad on its ear, giving it a new Greek life. Get ready to wow your taste buds!
 
KOUZINA TIP: Look for thin eggplant or zucchini, as they will have fewer seeds. Grill the veggie ahead and let it cool to room temperature before preparing the salad. Sprinkling the eggplant with salt beforehand and letting it stand a few minutes removes any bitterness from the vegetable.
 
PREP TIME: 15 minutes plus standing
COOKING TIME: 5 minutes
SERVINGS: 4 to 6
 
1 small eggplant, peeled, or 2 thin zucchini
Sea salt (for eggplant)
Extra-virgin olive oil
1/2 pound orzo, cooked according to package directions, drained
1 pint grape tomatoes, halved
1/2 cup crumbled Greek feta, divided
1/4 cup sliced pitted kalamata and/or Greek green olives, divided
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint, plus sprig for garnish
 
1. Cut the eggplant or zucchini into 1-inch cubes. If using eggplant, transfer to a paper towel-lined tray, sprinkle with salt, and let stand 10 minutes. Lightly brush the vegetable with olive oil and grill over medium heat (or roast at 400°F), turning occasionally, until golden and softened, about 5 minutes.
 
2. In a large serving bowl, toss together the eggplant or zucchini, orzo, tomatoes, 1/4 cup feta, 3 tablespoons olives, the parsley, mint, and 2 tablespoons olive oil. (Can be made ahead. Cover and refrigerate up to 1 day.) Sprinkle the top of the salad with the remaining 1/4 cup feta, 1 tablespoon olives, and garnish with a mint sprig, if desired. Serve warm or at room temperature.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Pasta flips. Join us next week for Salads—four recipes you can serve as a first course during the holidays (or anytime), Greek style!
 
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Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

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

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