​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

Bright Week is the fast-free week that follows Holy Week and Pascha, so we’re celebrating our Lord’s Resurrection with Greek lamb-burgers stuffed with feta and topped with tzatziki.
 
Following Bright Week we resume our normal fast on Wednesdays and Fridays. To learn more about Bright Week, check out our blog Bright Week Kouzina. More about Greek Orthodox Lenten cuisine can be found in our blog, Lenten Cuisine~A Faith Inspired Journey.

Juicy, delicious, and simple-to-prepare is the perfect description of our Greek-island Burger (known as bifteki). What makes it Greek/Karpathian is the herb-and-spice combination—like parsley, mint, and cumin—that flavors the meat, an oregano-laced feta that fills it, and a yogurt-cucumber dip that tops it (see our how-to biftekia videos on YouTube: Biftekia Sliders – The Basics and Filled Biftekia Sliders). The traditional base for Greek burgers is lamb, but you can substitute equal amounts of lamb and beef. Beef and pork or beef alone can be used for a less traditional version. Go all Greek and serve these biftekia with baby lettuce, red onion, ripe tomato, cucumber, and olives in pita bread with tzatziki.

KOUZINA TIP: Don’t overhandle the meat when preparing the burgers and flip only once halfway through cooking to avoid the burgers becoming tough.
 
2 large unpeeled garlic cloves
1/2 cup crumbled feta cheese
3/4 teaspoon dried oregano
1 1/2 pounds lean ground lamb (or an equal mixture of lamb and beef)
1/2 cup chopped fresh flat-leaf parsley
1/4 cup grated red onion (for more flavor, sauté in olive oil until softened)
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh mint leaves
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
*
Pita breads (with pockets) or burger buns
Organic mixed baby lettuce
Red onion, thinly sliced (we like to caramelize them, using 2 onions)
Ripe tomato, thinly sliced
Cucumber, thinly sliced
1/4 to 1/3 cup pitted kalamata olives, halved
Tzatziki sauce (your own or try ours in our Meze and Spreads & Dips cookbooks)
 
1. Heat oven to 400°F. Tightly wrap the garlic cloves in foil and roast for 40 minutes, until softened. Let stand until cool enough to handle, then peel and mash; set aside. (You can also toast the cloves in a small skillet over medium-high heat, cooking until starting to brown, about 5 minutes. Let stand until cool enough to handle. Peel and mince. This is not as flavorful as roasting but when pressed for time, it works!)
 
2. Meanwhile, heat outdoor grill on medium (if cooking indoors, see step 5). In a small bowl, combine the feta and oregano for filling; set aside.
 
3. In a medium bowl, break up the lamb (or combine lamb and beef). Add the roasted garlic, parsley, grated onion, olive oil, mint, cumin, salt, and pepper; mix just until combined well but don’t overhandle. Divide into 4 or 5 patties and gently form each into a ball. Make a dent in the center of each and divide the feta filling among the burgers. Shape the meat around the filling, covering it completely. Flatten each into oval (Greek style) or round patties. Transfer to an airtight container, cover, and refrigerate until ready to cook (chilling will ensure a juicy burger).
 
5. Oil grill grates and place patties on grill. Cover and cook until desired doneness, turning just once halfway through, 3 to 4 minutes per side for medium to medium-well. (To cook indoors, oil and heat a cast iron skillet over medium heat until hot but not smoking. Cook patties 3 to 4 minutes per side, turning once halfway through.) Let patties rest about 5 minutes before assembling burgers.
 
6. Meanwhile, grill the pitas or buns until warm and very lightly toasted, about 1 minute per side. For pitas, cut in half and open pockets. Serve in pita (or buns) with lettuce, onion, tomato, cucumber, olives, and tzatziki.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
More about Greek meat and how to prepare it can be found in our Meat the Greek blog.

I hope you enjoyed Bright Lamb Week. More recipes can be found in our Meze and Spreads & Dips cookbooks. Stay tuned for future blogs on foods, customs, and spiritual awakening.

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 for a special Kukla’s Kouzina Birthday blog. Join us for a celebratory post dedicated to you, our loyal followers, who have helped make us a success!
 
Until then~
Kali orexi! Good appetite!
 
Kelly
 
Resources
Greek Orthodox Archdiocese of America

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

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

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

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

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

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

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