The fabulous Greek/Mediterranean foods featured at the Fancy Food Show made such an impression that we’re taking a month to share all the different categories. Whether you’re craving anything from a meze to a libation you’ll find the latest and our most impressive finds right here in this series, continuing with our third installment, beverages (alcoholic and non) and desserts (chocolate almonds and ice cream varieties). The items listed below embody Greece’s iconic flavors, with a dairy-free milk that is the perfect replacement for the cow version in Greek recipes. Shopping and recipe links included!
​

GOGREEK OUZO MINIATURES
Products: Greek-themed ouzo and more

​Say Opa! to cocktails with mini ouzo bottles dressed like the Greek gods and goddesses—Zeus, Athena, Poseidon, and more—and add some ancient mythology to your meze hour or hand out as party favors. Each guest can choose their favorite deity and celebrate life the Greek way. These minis are also available in traditional Greek costumes, heroes, and seasonal themes.
 
SHOP

FIGBREW
Products:
*Figgee (caffeine-free): made from pure organic roasted fig
*Mellow Mix (a little caffeine): half-caff fig and coffee 50/50 blend for the best of both worlds—roasted fig offsets the acid for a smooth robust taste.
 
We Greeks love our figs, but in coffee? Oh yes, and the taste will hook you! A satisfying coffee alternative (but you’d never guess!) that’s easy on the stomach with none of the bitterness or caffeine jitters, especially when you want a hot cup in the evening but don’t want to be up all night.
 
Made from figs, this brew is actually healthy for you with antioxidants, calcium, potassium, magnesium, and prebiotics.

SHOP

RIPPLE DAIRY-FREE MILK
Products: Plant-based milk, kid’s milk, half-and-half, protein shakes—all vegan, soy-, gluten-, lactose-, and nut-free
 
Love Greek foods made with milk but they don’t like you? We feel you! After testing recipes with a number of plant-based milks, we finally found one that’s a game changer. Ripple is so close to dairy milk that no one will ever guess you substituted it for the traditional beverage. This is pea-protein, plant-based, dairy-free milk that’s creamy, rich, and satisfying. It tastes, bakes, and cooks like milk with 8g of protein per serving (some recipes require the protein found in dairy but is lacking in most dairy-free milks) and 50% more calcium, more vitamin D, and just half the sugar of 2% dairy milk. Bonus, it’s delicious straight out of the glass!
 
SHOP (sold at Target and most supermarkets)
RECIPES

ANDRÉ’S CONFISERIE SUISSE
Products: Signature Chocolate Almonds, candies, truffles, themed chocolate (currently it’s a chocolate Graduation Owl customized with school colors and a Father’s Day collection that includes a Chocolate Tool Set and Whiskey-Caramel Golf Balls)
 
Family-owned, André’s is rooted in three generations of Swiss-trained confiseurs. While honoring their Swiss tradition, the family is known for bringing their personal passion, ingenuity, and pride to create distinctive chocolate experiences for the community that has made André’s a Kansas City gem for more than 65 years. One of our favorite distinctive chocolate experiences is André’s signature almonds, a crossover Greek staple made more exquisite with chocolate. Coufeta were never this delectable.
 
This confection features fresh roasted nonpareil almonds and premium cocoa, created using a multi-step process: Almonds are roasted to a golden brown, delicately caramelized then coated with André’s Signature Swiss milk chocolate (covered in powdered sugar) or dark chocolate (covered in cocoa powder). For the chocolate purist, there’s an extra-dark (80%) chocolate version. It's the ultimate amount of crunch and decadent chocolate coating.
 
SHOP

NOONA’S ICE CREAM
Products: Dairy and vegan ice cream
 
Award-winning Noona’s was created in 2016, launching an Asian-American ice cream and dairy-free frozen desserts brand that incorporated classic Asian flavors into their recipes. We were pleasantly surprised to discover one of their flavors (Noona’s favorite) tasted uniquely Greek, their vegan Black Sesame (mavrosisamo, μαυροσíσαμο)—Nutty and bittersweet (with a hint of chocolate), the roasted organic black sesame seeds are stone ground into a paste and blended into fresh coconut cream (also available in a dairy version).
 
Noona’s dairy is sourced from humanely raised cows, is hormone- and antibiotic-free, and from farms in Upstate New York. All of their products contain whole foods and non-GMO ingredients. Vegan-friendly options are 100% vegan, dairy-free, gluten-free, nut-free, and soy-free, made with organic coconut milk.
 
SHOP

DEL’S DAIRY FARM ICE CREAM
Products: Farm-fresh ice cream
 
Del’s, a small batch New York Hudson Valley creamery has created an exquisite collection of small-batch, farm-fresh ice creams that resemble the quality that, up until now, we could only find in Greece.
 
Get your kefi on with their Lavender Honey Blueberry, or explore the more exotic floral Hibiscus, Salted Caramel Stroopwafel, and Maple Snickerdoodle. For ice cream fun, there’s Peanut Butter Cup, Coffee Toffee, Lemon Poppyseed, and Mint Brownie Swirl. And to not leave out the more traditional, Dutchess Chocolate & Chip, Sweet Cream Vanilla, Cookies n’ Cream, and fresh-picked Strawberry are rich, bright, and fresh. Locally-sourced, fresh, and fabulous!
 
SHOP


Many Greek/Mediterranean liquor shops carry the ouzo but if yours doesn’t, ask them if they can order it for you (or you can Google it). You can order most of the other products from the company websites or contact them for shopping info in your area.
 
Enjoy these new and trending edibles! If you missed the last two installments, here are the links: Trending Edibles: Meze  and Trending Edibles: Pantry Staples.
 
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 © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!

Web design by Kelly Salonica Staikopoulos

It’s our 10-year anniversary and we’re basking in the glow of all we’ve accomplished, as well as the many treats we still have up our sleeves. The number 10 symbolizes one coming out of abundance. An abundance of food, recipes, creativity, hard work, and lots of love gave birth to Kukla’s Kouzina—a home to hundreds and hundreds of blogs and recipes, two cookbooks, and a fun cooking series, Flippin’ Greek! ™—and a decade of deliciousness to celebrate!
 
We’re marking this milestone occasion with one of our favorite dessert recipes, Greek Ekmek Kataifi (custard and whipped-cream over a syruped kataifi-phyllo crust)—it’s our way of saying thank you for your support, follows, likes, comments, and views. This pastry is perfect for any special occasion, so step into our kouzina and lets bake up a commemorative sweet!

EKMEK KATAIFI (Εκμέκ καταΐφι)
Kataifi is shredded phyllo dough that’s featured in a number of Greek pastries and savory dishes. It’s similar to the texture of shredded coconut and comes in long strands. This phyllo is incredibly easy to work with and makes the perfect crust for this lusciously creamy custard dessert. There are three layers to this pastry and all can be made ahead and stored separately until you’re ready to assemble.

KOUZINA TIPS:
*Leave the kataifi dough out at room temperature for 1 hour before opening the package and unrolling (if frozen, first thaw overnight in the refrigerator). This will soften the dough, making it pliable and easy to work with.
*For the whipped cream, it’s important that the mixing bowl, beaters, and cream are well chilled before whipping to ensure a proper result.
 
PREP TIME  40 minutes plus standing and chilling
COOKING/BAKING TIME  50 minutes
SERVES  8 to 10
 
KATAIFI CRUST
1/4 cup unsalted butter, melted, plus 1 tablespoon more for pan
9 ounces kataifi dough, at room temperature (if frozen, thaw in the refrigerator overnight, then bring to room temperature)
4 ounces unsalted pistachios (about 2/3 cup), chopped, lightly toasted
 
SYRUP
1 cup water
1 cup granulated sugar
Peel from half a lemon
1 small cinnamon stick
1 tablespoon Greek brandy (optional)
 
CUSTARD
5 large egg yolks
1 cup granulated sugar, divided
4 cups whole milk, divided
10 tablespoons cornstarch
Peel from half an orange
7 tablespoons unsalted butter
Small pinch vanilia (crystalized vanilla) or 1/2 teaspoon pure vanilla extract
 
WHIPPED CREAM
2 cups heavy cream, cold
1/4 cup confectioners’ sugar
3/4 teaspoon pure vanilla extract
*
GARNISH (your choice)
1 cup shredded coconut, lightly toasted
1/2 to 3/4 cup chopped unsalted pistachios, lightly toasted
Assorted berries
Confectioners’ sugar
 
1. Make crust: Heat oven to 325°F and arrange rack in center. Lightly butter the bottom and 1/2 inch up sides of a 9-by-13-inch baking pan. Remove the kataifi dough from the packaging, unroll, and separate the strands, breaking up any clumps while fluffing it up. Spread half of the dough in the bottom of the prepared pan, sprinkle with half of the nuts, and evenly drizzle with half of the butter. Repeat with the remaining dough, nuts, and butter. Bake about 30 minutes, until golden throughout.
 
2. Meanwhile, make syrup: In a medium saucepan, combine the water, sugar, lemon peel, and cinnamon stick. Bring to a boil, then reduce to a simmer and cook, without stirring, for 8 minutes. Stir in the brandy (if using) and simmer 1 minute more. Remove from heat.
 
3. As soon as the crust is removed from the oven, evenly pour the lukewarm syrup over the hot crust and let cool completely. (Can be made ahead. Cool completely, then cover pan with plastic wrap and store at room temperature overnight.)
 
4. Make custard: In a large heatproof bowl, lightly whisk together the egg yolks and 1/2 cup sugar until combined and lightened. In a cup, stir together 1/2 cup milk and the cornstarch until the cornstarch has dissolved. Whisk the cornstarch mixture into the yolk mixture until the sugar has dissolved. In a large saucepan over medium-low heat, combine the remaining 3 1/2 cups milk, 1/2 cup sugar, and the orange peel. Heat just to a boil and remove from heat. Gradually whisk a couple of ladles of hot milk mixture into the cornstarch mixture, whisking constantly, until combined (to temper the eggs). Whisk this back into the remaining hot mixture in the pan until combined well. Cook over medium-low heat, stirring constantly, until smooth and thickened to the consistency of a custard, about 5 minutes (breaking up any lumps with the back of the spoon). Remove from heat, discard the peel, and stir in the butter and vanilia/vanilla until combined well.
 
5. Pour the hot custard over the crust and, using an offset spatula, evenly spread to the edges of the pan. Cover the custard directly with plastic wrap so that it’s touching the entire surface of the custard. This will keep the custard from forming a skin. Let cool completely, then refrigerate at least 4 hours or overnight to set.
 
6. Make whipped cream: In a chilled mixing bowl with chilled beaters, beat together the cold heavy cream, the confectioners’ sugar, and vanilla on high speed to stiff peaks (do not overbeat), 2 to 3 minutes. (Can be made ahead. Cover and refrigerate overnight.)
 
7. To assemble: Remove the plastic wrap from the surface of the custard. Using an offset spatula, evenly spread the whipped cream over the custard to the edges (for a an elegant presentation, place whipped cream in a piping bag fitted with a large [closed or open] star tip and pipe star shapes over the surface of the custard, covering completely). Top with your favorite garnish (we used toasted coconut and a dusting of confectioners’ sugar); if you’re using fresh fruit, garnish up to an hour before serving, as the juices can water down the whipped cream. (Can be made ahead. Place in an airtight container and refrigerate overnight.) Serve chilled for easier cutting.
 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoy our Ekmek Kataifi recipe and that you make it to celebrate the special occasions in your life! For more about our journey to 10 years of deliciousness, check out our blogs: Growing Up In Kukla’s Kouzina and Kukla’s Kouzina~Coming Full Circle.
 
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 © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!

Web design by Kelly Salonica Staikopoulos

The number 9 symbolizes compassion, kindness, and doing the greater good, so we’re taking all that warm and fuzzy and multiplying it in 9 layers of goodness. As we celebrate nine years filled with hundreds and hundreds of blogs, two cookbooks, and a fun cooking series, Flippin’ Greek! ™, we’re sharing one of our custom dessert recipes, Strawberry Mille-Fillo-Feuille (Greek Napoleon)—it’s our way of saying thank you for your follows, likes, comments, and views. It’s perfect for any special occasion, so step into our kouzina and lets bake up a 9-layer anniversary cake!
​

​STRAWBERRY MILLE-FILLO-FEUILLE (Greek Napoleon)
This Greek version of the classic French Napoleon uses phyllo sheets (instead of puff pastry) that are coated with a butter-honey mixture and baked to crisp, flaky perfection. We then layered them with pastry cream, berries, and almond slices, while offering additional garnish options (see this week's photo on our Home page).
 
KOUZINA TIPS:
1. Defrost the phyllo in the refrigerator overnight and let stand at room temperature 1 hour before using (see our blog Fillo (phyllo)—Learn to work with it and bake beautifully for more tips).
3. The phyllo layers, pastry cream, and whipped cream can be prepped ahead of time, making assembly quick and easy when you’re ready to serve.
2. To stretch the servings, make these with two or three layers of phyllo stacks instead of four.
 
PREP TIME: 25 minutes, plus standing and chilling
BAKING TIME: 12 minutes
COOKING TIME: 10 minutes
MAKES: 4 pastries (or up to 6 if you make fewer phyllo layers)
 
PHYLLO LAYERS
1/4 cup butter or olive oil, plus more for brushing baking sheets
2 tablespoons thyme honey
8 sheets #5 or #4 (14-by-18-inch) phyllo dough, thawed, at room temperature
 
PASTRY CREAM
4 cups whole milk, divided
1 cup granulated sugar, divided
5 large egg yolks
6 tablespoons cornstarch
1/3 cup butter
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract
 
WHIPPED CREAM
3/4 cup heavy cream, chilled
3/4 teaspoon pure vanilla extract
1 teaspoon confectioners’ sugar
*
2 pints fresh berries (if using strawberries, hulled and sliced)
Confectioners’ sugar, for garnish (optional)
About 1/4 cup toasted almond slices, for garnish
Chocolate, melted, for drizzling (optional)
 
1. Make phyllo layers: Heat oven to 350°F and arrange 2 racks in center. Brush 2 large rimmed heavy-duty baking sheets with butter or olive oil or line with parchment paper. Heat butter/olive oil and honey together, stirring, just until honey has dissolved; set aside. Stack the phyllo sheets and, using a sharp knife, cut in half crosswise, then stack sheets. On work surface, brush 1 phyllo half-sheet with butter mixture. Layer another half-sheet on top and repeat brushing and layering to form a stack of 4 half-sheets, brushing the top layer with butter mixture. Repeat with the remaining half-sheets to form 3 more stacks. Cut each of the stacks into 4 equal-sized rectangles or triangles to make a total of 16 stacks. Transfer the stacks to the prepared baking sheets and bake 8 to 12 minutes, until golden brown. Let cool to room temperature, about 15 minutes. (Can be made ahead. Store in an airtight container at room temperature up to 2 days.)
 
2. Meanwhile, make pastry cream: In a large saucepan, combine 3 1/2 cups milk and 1/2 cup sugar. In a bowl, whisk together the egg yolks and the remaining 1/2 cup sugar. In a cup, stir together the remaining 1/2 cup milk and the cornstarch until completely dissolved, then whisk into the egg-yolk mixture until completely combined; set aside but whisk again to combine just before adding to milk mixture in step 3.
 
3. Bring the milk mixture in the saucepan to a boil over medium heat, about 5 minutes. Remove from heat. Immediately but gradually whisk in the egg-yolk mixture, whisking constantly. Return to medium heat and whisk constantly until thickened, about 2 minutes. Remove from heat and whisk in the butter until melted. Stir in the extracts. Transfer to a heatproof bowl and cover the surface of the custard with plastic wrap (this will keep a skin from forming on top). Let cool to room temperature, then refrigerate at least 2 hours or overnight.
 
4. Make whipped cream (for pastry cream): In a large bowl, beat the heavy cream to soft peaks. Beat in the vanilla extract and confectioners’ sugar just to stiff peaks. (Do not over-beat as the cream will then appear curdled and will resemble butter.) Cover and refrigerate until ready to use (up to 2 days).
 
5. Assemble: Remove the cream from the refrigerator and stir with a spatula until fluffy. Fold in the whipped cream until combined well.
 
6. Arrange 4 phyllo stacks on serving plates or a platter and, using a spatula, spread some of the pastry cream over each, then top with some of the berries. Repeat until you have 3 or 4 layers of phyllo, cream, and berries (if you do 3 layers, you'll have extra to make another pastry). Lightly dust with confectioners’ sugar, if desired. (If you have extra cream, spread the remaining cream over the top of each.) Top with almond slices and drizzle with melted chocolate, if desired. (Can be made up to 2 hours ahead. Refrigerate in an airtight container until ready to serve.)
 
Recipe copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
Thanks for celebrating our website’s 9-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs, so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle post. For photos of our foods, Kukla, us, and our next generation, visit our Gallery page.
 
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 celebrating with us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

​When it comes to Pascha (Greek Easter), a custard pastry is always on the dessert menu. The cream-filled phyllo and sweet citrus aroma are cause for celebration. To double the pleasure, we added fruit to a classic bougatsa (Greek custard pastry) in a phyllo crust that is nothing short of irresistible. Instead of topping the pie with more phyllo layers, we went with almond slices for a unique and tasty spin on the typical bougatsa. A final dusting of confectioners’ sugar and cinnamon makes this dessert picture perfect.
​

BOUGATSA WITH FRUIT AND ALMONDS (Mbougatsa me Fruita ke Amigdala, μπουγάτσα με φρούτα και αμύγδαλα)

Sautéed spiced fruit, classic Greek semolina-custard, a sliced-almond topping—nested in a flaky phyllo crust—bring all of our favorite things together in one sweet dish. Talk about taking dessert to whole new level of scrumptious (make-ahead instructions included)! Perfect for an elegant Pascha-dinner finale.
 
Fruit options (semi-firm): quince, plums, apricots, peaches, bosc pears, peeled and cored apples (such as Fuji, Honeycrisp, Pink Lady, or Braeburn)
 
KOUZINA TIPS:
1. Choose fruit that’s semi-firm the slices hold their shape while baking.
2. The key to a creamy custard is stirring constantly. If you don’t, the custard will stick to the bottom of the pan and will get lumpy, so stir, stir, STIR!
3. We prefer the slightly thicker #5 phyllo sheets (compared to #4) because they’re easier to work with, but still result in a flaky pastry.
 
PREP TIME  30 minutes plus standing
COOKING TIME  about 30 minutes
BAKING TIME  40 minutes
SERVES 8
 
FRUIT TOPPING
2 teaspoons flour
1/4 teaspoon cinnamon
Small pinch cardamom
Small pinch freshly grated nutmeg
1 1/4 pounds semi-firm fruit (see options above), pitted and cut into 1/4-inch-thick slices
2 tablespoons light brown sugar
2 tablespoons Greek thyme honey
1 teaspoon fresh lemon juice
1/2 tablespoon unsalted butter
1 tablespoon Greek brandy
 
CUSTARD FILLING
3 large eggs
2/3 cup granulated sugar
Small pinch vanilia (crystalized vanilla) or 1/2 teaspoon pure vanilla extract
3 cups whole milk
Peel of half lemon
1/2 cup fine semolina
 
CRUST
3 tablespoons olive oil, for brushing pie plate and phyllo, and for almonds
6 sheets #5 or #4 (14-by-18-inch) phyllo dough, thawed, at room temperature
Confectioners’ sugar, for dusting
*
3/4 cup sliced almonds
Confectioners’ sugar and cinnamon, for dusting
 
1. Make fruit topping: In a small bowl, combine the flour, cinnamon, cardamom, and nutmeg; set aside. In a large bowl, gently toss together the fruit slices, brown sugar, honey, and lemon juice. In a skillet over medium-low heat, melt the butter. Add the fruit and the liquid in the bowl and simmer until slices are just fork tender but still holding their shape, 5 to 6 minutes (do not overcook). Stir in the brandy and the flour-spice mixture until combined; cook until liquid has thickened, about 2 minutes more. Pour into a heatproof bowl and let stand until cooled, about 1 hour. (Can be made ahead. Cool completely, then cover and refrigerate overnight.)
 
2. Make custard filling: In a bowl, whisk together the eggs, granulated sugar, and vanilia (if using vanilla extract, add at the end of this step) until lightened; set aside. In a saucepan over medium heat, bring the milk and lemon peel to a boil. Reduce to a simmer and cook 10 minutes. Gradually stir about 1/2 cup of the hot milk into the egg mixture until combined (to temper the eggs), then gradually stir the egg mixture into the milk in the pan until combined; simmer over medium-low heat, stirring constantly, until thickened and creamy, 3 to 4 minutes. Using a wooden spoon, gradually stir in the semolina until combined; cook over very low heat, stirring constantly, until thickened and smooth, about 5 minutes (breaking up any lumps with the back of the spoon). Remove from heat and discard the lemon peel. Cover the saucepan with a damp clean kitchen towel (it should not touch the custard) and the saucepan lid (this will help prevent a skin from forming on the surface of the custard), and let cool completely. If using vanilla extract, when custard has cooled, stir in until combined.
 
3. Make crust: Heat oven to 325°F and lightly oil a 9-inch pie plate. Center 1 sheet of phyllo in pie plate, gently fitting into the corners (keep remaining sheets covered with a clean kitchen towel to prevent drying). Brush phyllo sheet with olive oil all the way to the overhanging edges. Repeat with remaining sheets and olive oil, brushing the top sheet. Trim the corners of the phyllo crust to form a round with a 2-inch overhang. Fold the overhang into the pie plate, forming an edge that extends about 1/2 inch above the plate.
 
4. Arrange the fruit evenly in the crust and pour the custard over the top, spreading evenly to the edges. Bake 30 minutes.

5. Meanwhile, toss the almond slices with 1/2 teaspoon olive oil until coated well (or you can lightly coat with olive-oil spray in a can); set aside. 

​6. Remove the pastry from the oven and top evenly with the almond slices. Bake about 10 minutes more, until the center of the custard is set (just slightly jiggly) and the almonds are golden. Transfer to a wire rack and let cool completely before cutting. (Can be made ahead. Cool completely, then place in an airtight container and refrigerate up to 2 days. Bring to room temperature before serving.)
 
7. Just before serving, dust the pie with confectioners’ sugar and cinnamon. Serve at room temperature.
 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoy our fruit-and-almond bougatsa recipe and that it puts a finishing sweet note on your Pascha/Easter!
 
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 © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

​Following a hearty Thanksgiving meal, sometimes a big piece of pie is just too much, so we decided to create a seasonal dessert in mini form. But don’t be fooled—just because it’s half the size doesn’t mean it’s half as satisfying. We packed the full flavor of apple pie into these adorable Greek triangles that can be served alone or alongside another dessert to showcase the bounty of your table.
 
A Thanksgiving celebration begs for an apple dessert and whether you’re heading to the farms to pick them yourself or getting them from your local grocer, our month-long gala of this fall fruit will give you lots of recipes to make the most out of your holiday dessert. These  Greek recipes have been passed down through the generations and have “milo” (meaning “apple”) in their names, so there you go!

MINI APPLE PHYLLO PIES (Milopitakia me Fillo, μηλόπιτακια με φύλλο)
Sautéed spiced diced apples, raisins, and nuts are encased in phyllo that’s folded to form delectable little triangles—delicious things come in mini packages (make-ahead instructions included)! Perfect for a delightful Thanksgiving-dinner finale.
 
KOUZINA TIPS:
1. Choose apples that are semi-firm so they hold their shape while baking.
2. We prefer the slightly thicker #5 phyllo sheets (compared to #4) because they’re easier to work with, but still result in a flaky pastry.

PREP TIME  30 minutes plus standing
COOKING TIME  about 7 minutes
BAKING TIME  20 minutes
MAKES about 20 mini triangles
 
APPLE FILLING
2 1/2 teaspoons flour
1/4 teaspoon cinnamon
Small pinch cardamom
Small pinch freshly grated nutmeg
5 medium (about 2 1/4 pounds) semi-firm apples (such as Fuji, Honeycrisp, Pink Lady, or Braeburn), peeled, cored, and cut into 1/4-inch-thick dice
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
1 tablespoon light brown sugar
1 tablespoon Greek thyme honey
1 tablespoon unsalted butter
1 tablespoon Greek brandy
1/4 cup raisins (optional)
1/4 cup finely chopped walnuts or pecans (optional)
*
15 sheets #5 or #4 (14-by-18-inch) phyllo dough, thawed, at room temperature
Confectioners’ sugar, for dusting
1/4 cup melted butter or olive oil, for brushing phyllo
 
1. Make apple filling: In a small bowl, combine the flour, cinnamon, cardamom, and nutmeg; set aside. In a large bowl, gently toss together the apples, granulated sugar, lemon juice, brown sugar, and honey. In a large skillet over medium-low heat, melt the butter. Add the apples and the liquid in the bowl and simmer until apples are just fork tender but still holding their shape, 3 to 4 minutes (do not overcook). Gently stir in the brandy and the flour-spice mixture until combined; cook until liquid has thickened, about 2 minutes more. Pour into a heatproof bowl, stir in the raisins and nuts (if using), and let stand until cooled completely, about 1 hour. (Can be made ahead. Cool completely, then cover and refrigerate overnight.)
 
2. Make triangles: Heat oven to 350°F. With stack of phyllo sheets on workspace, narrow end facing you, cut into 4 long strips (each about 3 1/2 inches wide); stack strips and cover with a slightly damp clean kitchen towel to keep them from drying out. Place 1 phyllo sheet on workspace and brush with butter/olive oil all the way to the edges. Repeat layering with 2 more sheets and butter/olive oil for a total of 3 sheets, brushing the top sheet. Place about 1 teaspoon of apple filling on end closest to you and lift one corner of the phyllo over the filling to cover completely, forming a triangle and flattening slightly. Continue folding flag style to end of phyllo strip, trimming off any excess. Brush all over with butter/olive oil and place on a large heavy-duty rimmed baking sheet. Repeat to make remaining triangles, placing 1 inch apart on sheet. (Can be made ahead. Place, unbaked, in an airtight container and refrigerate up to 1 day or freeze in a single layer in a heavy-duty resealable plastic bag up to 1 month. Continue with step 3—if frozen, do not thaw before baking.)
 
3. Bake 15 to 20 minutes, until completely golden. Transfer to a wire rack and let cool to warm. Dust with confectioners’ sugar just before serving. Serve warm.
 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our final week of apple recipes that will put a finishing sweet note on your Thanksgiving! For all of our November apple recipes, here’s the link.
 
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.
 
We wish you a safe and Happy Thanksgiving! Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

​When it comes to holidays or special occasions, many times we’re faced with choosing between two (or more) desserts we love. Oh, the agony! So, for this post, we thought why choose when you can have both?, and we created a two-in-one pastry recipe. Classic apple pie meets famed Bougatsa (Greek custard pastry) in a phyllo crust that is nothing short of irresistible. Instead of topping the pie with more phyllo layers, we went with almond slices for a unique and tasty spin on the typical bougatsa. A final dusting of confectioners’ sugar and cinnamon makes this dessert picture perfect.
 
A Thanksgiving celebration begs for an apple dessert and whether you’re heading to the farms to pick them yourself or getting them from your local grocer, our month-long gala of this fall fruit will give you lots of recipes to make the most out of your holiday dessert. These Greek recipes have been passed down through the generations and have “milo” (meaning “apple”) in their names, so there you go!

APPLE BOUGATSA PIE (Milopita Mbougatsa, μηλόπιτα μπουγάτσα)
Sautéed spiced apples, classic Greek semolina-custard, a sliced-almond topping—nested in a flaky phyllo crust—bring all of our favorite things together in one sweet dish. Talk about taking dessert to whole new level of scrumptious (make-ahead instructions included)! Perfect for an elegant Thanksgiving-dinner finale.
 
KOUZINA TIPS:
1. Choose apples that are semi-firm so they hold their shape while baking.
2. The key to a creamy custard is stirring constantly. If you don’t, the custard will stick to the bottom of the pan and will get lumpy, so stir, stir, STIR!
3. We prefer the slightly thicker #5 phyllo sheets (compared to #4) because they’re easier to work with, but still result in a flaky pastry.

PREP TIME  30 minutes plus standing
COOKING TIME  about 30 minutes
BAKING TIME  40 minutes
SERVES 8
 
APPLE TOPPING
2 teaspoons flour
1/4 teaspoon cinnamon
Small pinch cardamom
Small pinch freshly grated nutmeg
3 medium (about 1 1/4 pounds) semi-firm apples (such as Fuji, Honeycrisp, Pink Lady, or Braeburn), peeled, cored, and cut into 1/4-inch-thick slices
2 tablespoons light brown sugar
2 tablespoons Greek thyme honey
1 teaspoon fresh lemon juice
1/2 tablespoon unsalted butter
1 tablespoon Greek brandy
 
CUSTARD FILLING
3 large eggs
2/3 cup granulated sugar
Small pinch vanilia (crystalized vanilla) or 1/2 teaspoon pure vanilla extract
3 cups whole milk
Peel of half lemon
1/2 cup fine semolina
 
CRUST
3 tablespoons olive oil, for brushing pie plate and phyllo, and for almonds
6 sheets #5 or #4 (14-by-18-inch) phyllo dough, thawed, at room temperature
Confectioners’ sugar, for dusting
*
3/4 cup sliced almonds
Confectioners’ sugar and cinnamon, for dusting
 
1. Make apple topping: In a small bowl, combine the flour, cinnamon, cardamom, and nutmeg; set aside. In a large bowl, gently toss together the apple slices, brown sugar, honey, and lemon juice. In a skillet over medium-low heat, melt the butter. Add the apples and the liquid in the bowl and simmer until apples are just fork tender but still holding their shape, 5 to 6 minutes (do not overcook). Stir in the brandy and the flour-spice mixture until combined; cook until liquid has thickened, about 2 minutes more. Pour into a heatproof bowl and let stand until cooled, about 1 hour. (Can be made ahead. Cool completely, then cover and refrigerate overnight.)
 
2. Make custard filling: In a bowl, whisk together the eggs, granulated sugar, and vanilia (if using vanilla extract, add at the end of this step) until lightened; set aside. In a saucepan over medium heat, bring the milk and lemon peel to a boil. Reduce to a simmer and cook 10 minutes. Gradually stir about 1/2 cup of the hot milk into the egg mixture until combined (to temper the eggs), then gradually stir the egg mixture into the milk in the pan until combined; simmer over medium-low heat, stirring constantly, until thickened and creamy, 3 to 4 minutes. Using a wooden spoon, gradually stir in the semolina until combined; cook over very low heat, stirring constantly, until thickened and smooth, about 5 minutes (breaking up any lumps with the back of the spoon). Remove from heat and discard the lemon peel. Cover the saucepan with a damp clean kitchen towel (it should not touch the custard) and the saucepan lid (this will help prevent a skin from forming on the surface of the custard), and let cool completely. If using vanilla extract, when custard has cooled, stir in until combined.
 
3. Make crust: Heat oven to 325°F and lightly oil a 9-inch pie plate. Center 1 sheet of phyllo in pie plate, gently fitting into the corners (keep remaining sheets covered with a clean kitchen towel to prevent drying). Brush phyllo sheet with olive oil all the way to the overhanging edges. Repeat with remaining sheets and olive oil, brushing the top sheet. Trim the corners of the phyllo crust to form a round with a 2-inch overhang. Fold the overhang into the pie plate, forming an edge that extends about 1/2 inch above the plate.
 
4. Toss the almond slices with 1/2 teaspoon olive oil until coated well (or you can lightly coat with olive-oil spray in a can); set aside. Arrange the apples evenly in the crust and pour the custard over the top, spreading evenly to the edges. Bake 30 minutes. Remove from oven and top evenly with the almond slices. Bake about 10 minutes more, until the center of the custard is set (just slightly jiggly) and the almonds are golden. Transfer to a wire rack and let cool completely before cutting. (Can be made ahead. Cool completely, then place in an airtight container and refrigerate up to 2 days. Bring to room temperature before serving.)
 
5. Just before serving, dust pie with confectioners’ sugar and cinnamon. Serve at room temperature.
 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our third week of apple recipes that will put a finishing sweet note on your Thanksgiving!
 
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 © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Apples have been cultivated in Greece for thousands of years and Greek mythology is filled with nods to this noble fruit. Apples were presented to Hera when she wed Zeus, so it’s no wonder why they became prominent in engagements and wedding celebrations. They’ve also been touted for bestowing long life and health, “an apple a day keeps the doctor away”! The once rare and prized fruit is now plentiful, and there are as many ways to eat apples as there are, well, apples (over 7,500 varieties worldwide).

A Thanksgiving celebration begs for an apple dessert and whether you’re heading to the farms to pick them yourself or getting them from your local grocer, our month-long gala of this fall fruit will give you lots of recipes to make the most out of your holiday dessert. These Greek recipes have been passed down through the generations and have “milo” (meaning “apple”) in their names, so there you go!

GREEK APPLE PHYLLO PIE (Milopita me Fillo, μηλόπιτα με φúλλο)
Apples fill this rustic phyllo crust—lower in fat than traditional pastry—that’s easy, delicious, and an elegant dessert-tray centerpiece. Perfect for Thanksgiving or for making after apple picking.
 
KOUZINA TIP: Choose apples that are semi-firm so they hold their shape while baking. Folding over the phyllo edges is freestyle and doesn’t have to be perfect—the definition of rustic beauty!
 
PREP TIME  20 minutes
COOKING TIME  8 minutes
BAKING TIME  30 minutes
SERVES  6 to 8
 
APPLE FILLING
1 tablespoon flour
1/2 teaspoon cinnamon
Pinch cardamom
Pinch freshly grated nutmeg
5 medium (about 2 1/2 pounds) semi-firm apples (such as Fuji, Honeycrisp, Pink Lady, or Braeburn), peeled, cored, and cut into 1/4-inch-thick slices
1/4 cup light brown sugar
1/4 cup Greek thyme honey, warmed, divided
2 teaspoons fresh lemon juice
1 tablespoon unsalted butter, cut up, divided
2 tablespoons Greek brandy
2 tablespoons raisins (optional)
2 tablespoons chopped walnuts (or pecans), lightly toasted (optional)
 
CRUST
3 tablespoons olive oil, for brushing pie plate and phyllo
6 sheets #5 or #4 (14-by-18-inch) phyllo dough, thawed, at room temperature
Confectioners’ sugar, for dusting
 
1. Make apple filling: In a small bowl, combine the flour, cinnamon, cardamom, and nutmeg; set aside. In a large bowl, gently toss together the apple slices, brown sugar, 3 tablespoons honey, and the lemon juice. In a large skillet over medium-low heat, melt 2 teaspoons butter. Add the apples and the liquid in the bowl and simmer until apples are just fork tender but still holding their shape, 5 to 6 minutes (do not overcook). Using a slotted spoon, transfer the apple slices to a large heatproof bowl, leaving liquid in skillet. Add brandy to the skillet and simmer until the liquid is reduced by half, about 1 minute. Stir in the flour-spice mixture until combined and cook until slightly thickened, about 1 minute more. Immediately pour over apples, sprinkle with raisins (if using), and gently toss to combine. Let stand until completely cooled, about 1 hour, or cover and refrigerate overnight.
 
2. Make crust: Heat oven to 350°F and lightly oil a 9-inch pie plate. Center 1 sheet of phyllo in pie plate, gently fitting into the corners (keep remaining sheets covered with a clean kitchen towel to prevent drying). Brush phyllo sheet with olive oil all the way to the overhanging edges. Repeat with remaining sheets and olive oil, brushing the top sheet. Trim the corners of the phyllo crust to form a round with a 3- to 4-inch overhang; reserve scraps.
 
3. Fill crust with the apple mixture, mounding slightly in the center. Top evenly with the remaining 1 tablespoon warm honey and 1 teaspoon butter. Sprinkle with nuts (if using). Fold the phyllo edges over the apples, covering by 2 to 3 inches, pleating the phyllo as you go (to shape). Brush phyllo edges with olive oil. Crinkle the reserved phyllo scraps and place evenly over the apples, if desired.
 
4. Bake about 30 minutes, until phyllo is completely golden brown and the filling is bubbly. Transfer to a wire rack and let cool to warm, about 15 minutes. (Can be made ahead. Cool completely, then place in an airtight container and refrigerate up to 2 days.) Serve warm or at room temperature. Sprinkle with confectioners’ sugar just before serving.
​ 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our second week of apple recipes that will put a finishing sweet note on your Thanksgiving!
 
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 © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Rich in nutrients (vitamin A, potassium, iron)—in both fresh and canned—the natural sweetness of pumpkin makes it a healthy and tasty choice for a number of dishes: cubed and roasted to add to a salad tossed with feta, mashed with olive oil, shredded for a savory vegetable pie, and grated for this week’s Pumpkin Phyllo Pie dessert. A perfect way to celebrate October or to finish a Thanksgiving meal!

Here’s a Greek pie with lots of options. If you don’t have a fresh pumpkin or time to grate it, this recipe can also be made with canned pumpkin (24 ounces equals 3 cups), just skip step 1 and start with step 2. If you don’t like nuts in the pie, try raisins. Once baked, you can either syrup the pie (top left) or sprinkle with confectioners’ sugar and nuts (top right).
 
PREP TIME  40 minutes (plus chilling, optional)
BAKING TIME  40 minutes
SERVES  8
 
3/4 cup butter or extra-virgin olive oil
3 cups grated fresh pumpkin* (or one and a half 15-ounce cans)
1/4 cup light brown sugar
1/4 cup fine semolina
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1/8 teaspoon ground cloves
3/4 cup Greek thyme honey
1/4 cup maple syrup
2 large eggs, beaten
3/4 cup finely chopped, lightly toasted nuts (such as cashews, almonds, or walnuts) or raisins
·                
1 box (1 pound) #4 phyllo (14-by-18-inch), thawed, at room temperature
3/4 cup butter, melted, or extra-virgin olive oil
·                
SYRUP (optional)
1 1/2 cups water
1/2 cup granulated sugar
1/4 cup Greek thyme honey
1 cinnamon stick
·                
1 tablespoon confectioners’ sugar (optional)
2 tablespoons chopped, lightly toasted walnuts (optional)
 
1. In a large saucepot, melt 3/4 cup butter or heat the oil over medium heat. Stir in the pumpkin, reduce heat to medium-low, and sauté until the liquid has evaporated and the pumpkin has softened, 5 to 10 minutes. Remove from heat.
 
2. In a large bowl, whisk together the brown sugar, semolina, spices, and salt; set aside.
 
3. Stir the honey, maple syrup, eggs, and nuts (or raisins) into the pumpkin until combined well. Stir the pumpkin mixture into the dry ingredients until combined well. For optimal flavor, cover and refrigerate at least 1 hour or overnight.
 
4. Heat the oven to 350°F. Brush the bottom of a 10-inch round baking pan with butter/oil and line with 10 sheets of phyllo, brushing each sheet with butter/oil, allowing the phyllo to extend over the sides of the pan by at least 1 ½ inches.
 
5. Pour the pumpkin filling into the phyllo-lined pan and spread evenly to the edges.
 
6. Cover the top of the pie with 8 phyllo sheets, brushing each sheet with butter/oil. Trim the excess phyllo, leaving a 1 ½-inch overhang. Roll together the top and bottom phyllo overhang under and into the sides of the pan. Brush the top with butter/olive oil and, using a sharp knife, score just the top phyllo layers into diamonds or squares. Bake for 35 to 45 minutes, until the top is completely golden brown.
 
7. Make syrup (if syruping the pie): Meanwhile, in a medium saucepan, combine the water, sugar, honey, and cinnamon stick and bring to a boil over medium heat. Reduce heat to low and simmer until slightly thickened, about 15 minutes. Let cool to lukewarm.
 
8. When the pie is baked, remove from the oven and, following the precut phyllo pattern, using a sharp knife, immediately cut through the filling to the bottom. Gradually ladle the syrup over the pastry, evenly covering it to the edges and allowing it to soak in. Sprinkle with walnuts, if desired. Serve warm or cool the pie on a wire rack until the pan is just warm to the touch, then refrigerate it overnight.
 
9. In not syruping the pie, sift confectioners’ sugar over the top and sprinkle with walnuts, if desired.
 
*PUMPKIN NOTE: Use 2 1/4 pounds of raw, skin-on pumpkin to yield 3 cups. Halve the pumpkin and scoop out the seeds and stringy portion before grating.
​
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our Greek-style autumn baking with pumpkin. More recipes can be found in our Meze cookbook, available on Amazon! 

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

The number eight symbolizes joy, abundance, good luck, harmony, and power, so we’re feeling pretty good about turning 8.

As we celebrate eight years filled with hundreds and hundreds of blogs, two cookbooks, and an exciting new cooking series, Flippin’ Greek! ™, we’re sharing one of our favorite dessert recipes, Pantespani with Whipped Cream and Strawberries—it’s our way of saying thank you for your follows, likes, comments, and views.

​Step into our kouzina and lets bake up a Magic-8 cake!

Pantespani / Pandespani (Παντεσπάνι) is a light cake similar to sponge cake. instead of a traditional syrup, we added whipped cream and fresh strawberries to perfectly decorate this brilliant dessert. Serve with a Greek coffee or a shot of brandy, light a candle, and celebrate with us! 

KOUZINA TIP: For the whipped cream, chill the mixing bowl and beaters at least 1 hour before using. If you don’t have vanilia, use 1 teaspoon pure vanilla extract and beat in after the sugar.
 
PREP TIME: 20 minutes plus standing
BAKING TIME: 35 minutes for 9-inch springform cake
SERVINGS: 6 to 8
 
6 large eggs, separated
1 cup unbleached cake flour (not self-rising), plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
Pinch vanilia (vanilla powder)
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar, divided
Zest of 1 lemon or orange
3/4 teaspoon cream of tartar
 
WHIPPED CREAM
2 cups cold heavy or whipping cream
1/2 cup confectioners’ sugar
*
6 large strawberries, cored and sliced
5 large whole or halved strawberries, for top of cake
 
1. Heat oven to 350°F. Grease and flour one 9-inch springform pan (or three round or square 9-inch pans). Line the bottom of each with parchment paper; grease and flour the paper. Separate the cold eggs, placing the whites in a clean mixer bowl and the yolks in another bowl. Cover both with plastic wrap and let stand until they are room temperature, about 30 minutes.
 
2. In a bowl, sift together the flour, baking powder, 1/4 teaspoon salt, and the vanilia. Set aside.
 
3. In a mixer bowl, beat the butter until creamy. Gradually beat in 2/3 cup granulated sugar; beat until light and fluffy. Beat in the egg yolks, one at a time, until combined well and lightened in color. Stir in the zest. Set aside while beating the egg whites.
 
4. Using clean whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat to soft peaks. Gradually add the remaining 1/3 cup granulated sugar and beat to shiny, just stiff peaks.
 
5. Sift one third of the flour mixture over the egg yolk mixture and, using a rubber spatula, gently fold in until just combined; repeat with the remaining flour mixture, one third at a time. Gently fold a quarter of the beaten egg whites into the cake batter until combined and lightened, then gradually and gently fold in the remaining whites just until combined (do not overmix or the batter will deflate). Pour into the prepared pan(s), spreading evenly, and bake 28 to 35 minutes for 9-inch springform (20 to 24 minutes if making three thinner layers), until risen, golden, and a toothpick inserted in the center comes out with just a few crumbs clinging to it. Transfer to a rack and let cool in pan(s) one hour. Invert cake(s) onto a wire rack(s), peel off the paper, and let cool completely. (Can be made ahead. Place in an airtight container and refrigerate up to 2 days.) If made in one springform pan, cut the cake horizontally into three equal layers.
 
6. Make Whipped Cream: In a chilled mixer bowl using chilled beaters, beat the heavy cream on high speed to soft peaks. Gradually beat in the confectioners’ sugar just to stiff peaks (do not overbeat). (Can be made ahead. Cover and refrigerate up to 1 day.)
 
7. Place one cake layer on a serving plate, top with one quarter of the whipped cream and half of the sliced strawberries; repeat with a second layer, whipped cream and remaining sliced strawberries. Top with the remaining cake layer and cover top and sides with the remaining whipped cream. Decorate with the whole or halved strawberries and serve.
 
Recipes copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style
 
Thanks for celebrating our website’s 8-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs, so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle post. For photos of our foods, Kukla, us, and our next generation, visit our Gallery page.

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 celebrating with us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

It’s a big fat Greek Valentine dinner, from a champagne toast, to an artichoke app, to tomato-pepper soup, to a seared-lamb entrée, to a bonus strawberries-and-cream-cake finale—your tummy will fall in love, Greek-island style!
 
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!
​

GREEK CHAMPAGNE COCKTAIL (episode S2 E21)
We’re launching our Valentine It Greek week with a toast to get you in a love-intoxicated mood. Five minutes is all it takes to stir up a bubbly start to our restaurant-inspired meal (below). Celebrate each other and this fabulous menu—we Flippin’ Greek heart it!
 
TOTAL PREP TIME: 5 minutes plus standing
SERVINGS: 2
 
KOUZINA TIPS: For a non-alcoholic beverage, substitute grapefruit or pomegranate juice for the brandy and sparkling white-grape or apple cider for the champagne/prosecco.
To make the orange curls, cut four 3-inch long strips of orange peel and twist each into a curl. Secure with a clip for a minute to set the shape.
 
2 large or 4 small brown-sugar cubes
2 tablespoons Metaxa brandy
1/4 cup fresh orange juice
2/3 cup champagne or prosecco
4 orange-rind curls, for garnish
 
In each of 2 tall champagne glasses, place sugar cube(s) and 1 tablespoon brandy. Let stand 1 to 2 minutes to allow the cube(s) to absorb the brandy. Into each, stir 2 tablespoons orange juice and 1/3 cup champagne/prosecco. Drop 1 curl into each beverage and garnish each rim with 1 curl, if desired. Stin igia sou! Cheers!

ARTICHOKE-FETA CUPS (episode S2 E22)
We’re spreading the love with an appetizer using artichoke hearts as the base for this phyllo-cup filling that can also be served as a dip/spread or as a side with Thursday’s seared-lamb main course.
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: about 25 minutes
SERVINGS: 4 to 6
 
2 cans (15-oz each) artichoke hearts
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1/4 cup chopped scallion
1/4 cup chopped red bell pepper
1 package (10 oz) baby spinach
1 cup crumbled feta cheese
1/4 cup chopped fresh dill
2 tablespoons Greek yogurt
*
2 packages frozen phyllo cups (or pita chips)
 
1. Drain the artichokes in a colander and rinse under cold water; drain well. Chop the artichokes and transfer to a large bowl. Pour the lemon juice over artichokes and toss to coat well. Season with the salt and pepper. Set aside.
 
2. Heat oven to 350°F. In a medium saucepan, heat the olive oil and add the scallion and bell pepper. Sauté until softened, about 2 minutes. Add the spinach and sauté just until wilted. Add to the artichokes and stir to combine well.
 
3. In a small bowl, stir together the feta, dill, and yogurt until combined well; add to the artichoke mixture and stir until combined.
 
4. Divide the artichoke mixture among the phyllo cups* and place on a cookie sheet. Bake about 20 minutes, until lightly golden on top. (Can be made ahead. Cover and refrigerate up to 1 day. Reheat in a 350°F until warm, about 10 minutes.) Serve warm.

• DIP/SPREAD: If not using phyllo cups, place the artichoke mixture in a heatproof baking dish, spreading out evenly, and bake about 20 minutes, until lightly golden on top. Serve warm with pita chips.

ROASTED RED PEPPER-TOMATO BASIL SOUP
​(episode S2 E23)
This soup is all about the red, and the combination of roasted bell pepper, tomato, and seasonings deliver in this elegant second course that will elevate your home cook to 5-star restaurant-chef status.
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 50 minutes
SERVINGS: 6
 
2 large red bell peppers
2 tablespoons extra-virgin olive oil 
1 medium onion, chopped
2 garlic cloves, finely chopped
6 canned plum tomatoes, seeded and chopped
1/4 of 1 carrot or 2 baby carrots, peeled
1 teaspoon dried thyme
1 teaspoon smoked paprika
5 to 6 cups chicken or vegetable broth (use the lesser amount for a thicker soup)
1/2 teaspoon sea salt
1/8 teaspoon Aleppo pepper
1/4 cup fresh basil leaves, chopped, plus more leaves for garnish
 
1. Heat broiler. Lightly coat the bell peppers with olive oil and roast about 5 minutes, turning every minute, until charred on all sides. Transfer to a paper bag and seal for 15 minutes, then peel, seed and core. Chop the peppers and set aside.
 
2. In a large saucepan, heat the remaining olive oil over medium heat and cook the onion until softened, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the tomato, bell pepper, carrot, thyme, and paprika. Bring to a boil, reduce heat to medium-low, and cook until thickened, about 15 minutes.
 
3. Add the broth, salt, and pepper. Bring to a boil, reduce heat to low, and simmer, partially covered, until the tomatoes and bell peppers are tender, about 25 minutes.
 
4. Puree with an immersion blender or strain broth into another saucepan and transfer the vegetable solids to a food processor and puree until smooth. Add the puree back to the broth, stir in the basil, and heat through. (Can be made ahead. Cover and refrigerate up to 1 day.) Serve hot garnished with basil leaves, if desired.

SEARED LAMB WITH ROASTED RED PEPPER SAUCE
(episode S2 E24)
For our Valentine it Greek main course, we marinated lamb with Greek herbs and flavorings before searing it to juicy perfection. A Roasted Red Pepper Sauce adds the love-ly color of the occasion. This quick and easy entrée has all the earmarks of dining out but it’ll shine in your own home.
 
For the Roasted Red Pepper Sauce: see the Kasseri Sticks recipe in our Super Bowl Fryers blog, video on Flippin' Greek! )
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 25 minutes
SERVINGS: 6
 
2 1/2 pounds butterflied leg of lamb (deboned)
 
MARINADE
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
*
3 garlic cloves, sliced
 
TOPPING
1/2 cup Roasted Red Pepper Sauce (recipe in Super Bowl Fryers blog, video on Flippin' Greek! )
1/4 cup grated kefalograviera cheese (optional)
 
1. Rinse lamb and pat dry. Place in a large casserole dish or roasting pan.
 
2. Make marinade: In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Rub all over the lamb, covering all sides. Make small slits in the meat and stuff with garlic slices. Cover and let stand at room temperature 30 minutes.
 
3. Heat grill or grill pan and place lamb, fat side down, on grill. Cook 10 minutes per side for medium-rare (12 minutes per side for medium, 14 minutes per side for well-done). Transfer to a warmed plate, cover loosely with foil, and let rest 10 minutes before cutting.
 
 4. Meanwhile, prepare Roasted Red Pepper Sauce.
 
5. Slice the lamb against the grain (like a steak). Drizzle the sauce over the center of the lamb and sprinkle with grated kefalograviera cheese (if using). Serve immediately.

HEART-SHAPED PANTESPANI WITH STRAWBERRY-WHIPPED CREAM
Pantespani / Pandespani (Παντεσπάνι) is a light cake similar to angel food or sponge cake. Our fresh strawberry-infused whipped cream is the perfect topping for this love-ly dessert. Serve with a Greek coffee or a shot of brandy for a warm menu finale. Light a candle and have a delish Flippin’ Greek Valentine! 
​
KOUZINA TIP: For the whipped cream, chill the mixing bowl and beaters at least 1 hour before using. If you don’t have vanilia, use 1 teaspoon pure vanilla extract and beat in after the sugar.
 
PREP TIME: 20 minutes
BAKING TIME: 35 minutes for 9-inch cake, about 20 minutes for minis
SERVINGS: 6
 
2 cups unbleached cake flour (not self-rising), plus more for pan
2 teaspoons baking powder
Pinch vanilia (vanilla powder)
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
6 large eggs, separated
1/2 cup Greek yogurt
Grated zest of 2 lemons
Pinch sea salt
 
STRAWBERRY WHIPPED CREAM
1 cup cold heavy or whipping cream
1/4 cup confectioners’ sugar
5 large strawberries, pureed
 
1. Heat oven to 350°F. Grease and flour a 9-inch heart-shaped cake pan or 6 mini heart-shaped pans. In a bowl, sift together the flour, baking powder, and vanilia.
 
2. In a mixer bowl, beat the butter until creamy. Gradually beat in the sugar; beat until light and fluffy. Beat in the egg yolks, one at a time, until combined well. Alternately beat in the flour mixture and yogurt, beginning and ending with flour mixture, until incorporated. Stir in the zest.
 
3. In a clean mixer bowl with clean beaters, beat the egg whites with the salt to stiff but not dry peaks. Fold half of the beaten whites into the cake batter until combined, then fold in the remaining whites until combined well. Pour into the prepared pan(s), spreading evenly, and bake about 35 minutes for 9-inch cake (about 20 minutes for minis), until risen, golden, and a toothpick inserted in center comes out with just a few crumbs clinging to it. Transfer to a rack and let cool in pan(s). (Can be made ahead. Store in an airtight container at room temperature up to 1 day.)
 
4. Make Strawberry Whipped Cream: In a chilled mixer bowl using chilled beaters, beat the heavy cream on high speed to soft peaks. Gradually beat in the confectioners’ sugar just to stiff peaks (do not overbeat). (Can be made ahead. Cover and refrigerate up to 1 day.) Whisk in the strawberry puree just before serving.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy our Valentine It Greek menu. Join us next week as explore Pita-bilities—four ways to get creative with pita bread, Greek style!
 
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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.
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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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