​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

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

PHYLLO CRUST (episode 117)
We went all out to create a cheesy phyllo crust that’s flaky, yet firm enough to handle the toppings in our next episode.
 
PREP TIME 15 minutes
BAKING TIME 15 minutes
MAKES 1 crust
 
1/4 cup crumbled feta
1/4 cup shredded kasseri cheese
2 tablespoons melted butter or olive oil
8 sheets #5 phyllo dough, thawed according to package directions
3 1/2 teaspoons grated myzithra cheese, divided
 
1. Heat oven to 375°F and arrange rack in center. Combine the feta and kasseri cheeses; set aside. Brush a heavy-duty rimmed baking sheet with butter. Place 1 sheet of phyllo on baking sheet (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap), brush all the way to edges with butter, and sprinkle with 1/2 teaspoon myzithra. Repeat layering for a total of 8 sheets, sprinkling myzithra between each sheet. (Cross method: For a thinner edge, alternate the position of each sheet as you layer, forming a cross. This will allow the crust to cook through more quickly and brown evenly with the center.) Brush the top with butter.
 
2. Fill crust edge: Leaving a 1-inch border on all four sides, spoon the cheese mixture across the edges and fold the edges over to cover the cheese, then roll each edge over 2 times. The corners should come together but not overlap (this will allow the corners to cook through); using the cross method would be ideal but you could also notch the corners, trimming any excess phyllo. Brush the crust edges with butter. Bake about 15 minutes, until completely golden (do not overbake as this will be going back in the oven after being topped). Let cool on baking sheet just a couple minutes before filling (continue with Phyllo Pie recipe, below).

PHYLLO PIE (episode 118)
In Greece, there’s no tomato sauce on pizza, only cheese. In Karpathos, fresh herbs, onion, veggies, whole tomatoes, and olives rule, so we let seasonal produce be our guide.
 
PREP TIME 15 minutes plus standing
BAKING TIME 5 minutes
MAKES 1 pie
 
1 baked Phyllo Crust (recipe above, episode 117)
1 small onion, sliced and caramelized
1/4 to 1/3 cup sliced or chopped kalamata olives
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/2 cup shredded kasseri cheese
1/2 cup crumbled feta or soft myzithra (or ricotta) cheese
Extra-virgin olive oil, for drizzling
*
Veggie-topping options:
Grilled zucchini or eggplant slices
Grilled asparagus
Sliced artichoke hearts
Sliced plum tomatoes (patted dry to remove juices)
 
1. Heat oven to 350°F and arrange rack in center. With Phyllo Crust on baking sheet, top evenly with the onion, olives, herbs, and cheeses (and/or your optional choice of veggie), then lightly drizzle olive oil over the top. Bake 2 to 5 minutes, until the cheese is just melted and the pie is heated through.
 
2. Transfer pizza on baking sheet to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.

OLIVE-THYME-CHEESE DOUGH CRUST (episode 119)
Make-ahead tips throughout this crust recipe mean you don’t have to spend hours in the kitchen all in one day. You can make the dough today and bake fresh pizza up to 2 days later. If you’re short on time, you can use purchased pizza dough and follow the directions at the end of this recipe to turn it into a Greek olive-thyme-cheese crust.
 
KOUZINA TIP: This dough can also be made into a loaf (shape into an oval or round and bake on a greased baking sheet at 350°F for 25 to 30 minutes, until the top and bottom are browned and the bread sounds hollow when tapped on the bottom; let cool before cutting).
 
Dairy-free version: To turn this into a classic Greek olive-thyme crust, omit the cheese and add 1/4 cup chopped pitted Greek green olives.
 
PREP TIME 20 minutes
RISING TIME 3 to 4½ hours
MAKES 2 medium pizzas or 1 large pizza, serving 4 to 6
 
1 envelope (1/4 oz.) active dry yeast
Pinch sugar
7/8 to 1 1/8 cups lukewarm water (about 100°F), divided
(use the lesser amount of water in hot/humid climate, the larger amount in cool/dry climate, and in between in moderate climate)
3 cups unbleached all-purpose flour
2 tablespoons extra-virgin olive oil, plus more for coating
1 teaspoon sea salt
1 teaspoon dried thyme
1/2 cup grated kasseri cheese
1/3 cup chopped kalamata olives
1/2 teaspoon white and/or back sesame seeds (optional)
 
1. In a small bowl, combine the yeast, sugar, and 2 tablespoons lukewarm water; stir until dissolved. Set aside for 15 minutes, until the mixture has bubbled and risen.
 
2. Place the flour in a large bowl, add the olive oil, and rub with hands until combined. Mix in the salt, thyme, and yeast mixture. Knead in just enough lukewarm water until dough holds together. Add the cheese and olives and continue kneading, adding just enough of the remaining lukewarm water to form a soft, smooth dough (the dough should start to pull away from the sides of the bowl, sticking a little at the bottom).
 
3. Place the dough in a lightly oiled bowl, turning once to coat the top. Cover the bowl with a clean dry kitchen towel and let rise in a warm draft-free place until doubled in bulk, 1 1/2 to 2 hours. (Can be made ahead. Cover bowl with plastic wrap and let dough rise at room temperature for 45 minutes, then refrigerate 4 hours or up to 24 hours. The dough will rise slowly as it chills. Remove dough from refrigerator and let stand 2 to 3 hours at room temperature before continuing.)
 
4. Lightly coat a heavy-duty rimmed baking sheet (2 sheets if you’re making 2 pies) with olive oil; set aside. Divide the dough in half for 2 pizzas; or leave whole for 1 pizza. Choose one of the following sizes/shapes:
One 13-by-18-inch oval or rectangle (3/4- to 1-inch-thick)
One 15-inch round (1-inch-thick)
Two 14-inch rounds (1/2-inch-thick)

5. On a lightly floured surface, gently stretch the dough and press with your fingertips into desired shape. The dough will resist stretching, shrinking back, so let it rest, covered with a clean dry kitchen towel (to keep it from drying out), for 5 minutes. Repeat stretching and resting until the dough is the desired size and shape. Transfer the dough to the prepared sheet, reshaping as needed and making sure it’s not too thin in spots. This is a rustic pizza, so it doesn’t have to look perfect (imperfection is beautiful and delicious)!
 
6. Cover the dough with a clean dry kitchen towel and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours (if it hasn't been refrigerated) or up to 2 1/2 hours (if it has been refrigerated). Towards the end of the rising time, arrange a rack with a pizza stone in the lower level of the oven and heat to 425°F (if not using a stone, continue without it).
 
7. If using sesame, lightly brush the dough edges with water and sprinkle with sesame. Bake 8 to 12 minutes, until the crust is just set and begins to brown around the edges but is light on top and in the center. If making 2 pies, switch them up and down halfway through the baking time. (Can be made up to 2 days ahead. Remove crust from oven, cool completely on a wire rack, wrap tightly in plastic wrap, and store at room temperature. When ready to serve, top and bake as directed in Double-Cheese Pie recipe, adding a couple of minutes to the baking time.)
 
8. Remove the crust from the oven and top according to the following Double-Cheese Pie recipe.
 
Alternate crust: You can also create a pizza crust using the dough from our Tyropitakia/cheese pies recipe (from our Meze cookbook)—it’s like a biscuit dough and you could easily press it into a pizza shape using your fingertips. Brush the crust with egg wash and sprinkle with sesame. Bake at 350°F about 15 minutes, until lightly golden.
 
IF USING PREPARED PIZZA DOUGH:
(16 ounces for a large pie, 6 to 8 ounces for medium)
 
1. Start with dough at room temperature (refrigerated dough should stand at room temperature 2 to 3 hours before using). Lightly coat a heavy-duty rimmed baking sheet (2 sheets if you’re making 2 pies) with olive oil.
 
2. On a lightly floured surface, kneed the cheese, olives, olive oil, and thyme into the dough until well incorporated. Gently stretch the dough and press with your fingertips into desired shape. The dough may resist stretching, shrinking back, so let it rest, covered with a clean dry kitchen towel (to keep it from drying out), for 5 minutes. Repeat stretching and resting until dough is desired size and shape. Transfer dough to prepared sheet, reshaping as needed and making sure it’s not too thin in spots. Again, it doesn’t have to look perfect.
 
3. Arrange the topping ingredients over the pizza (see step 1 in the Double-Cheese Pie recipe, below). Cover with plastic wrap and let rise in a warm draft-free place until slightly risen, 15 to 20 minutes.
 
4. Meanwhile, arrange a rack with a pizza stone in the lower level of the oven and heat to 400°F (if not using a stone, continue without it). Bake pizza 15 to 20 minutes, until the edges and underside (when pizza is lifted up) are golden brown. If making 2 pies, switch them up and down halfway through the baking time. Transfer pizza to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.

DOUBLE-CHEESE DOUGH PIE (episode 120)
Combining different Greek cheeses gives this pie rich flavor. A variety of handpicked toppings allows you to customize this hot homemade Greek-cheese pizza…your way!
 
PREP TIME 15 minutes
BAKING TIME 15 minutes
MAKES 2 medium pizzas or 1 large pizza, serving 4 to 6
 
1 Olive-Thyme-Cheese Dough Crust (recipe above, episode 119)
3/4 to 1 cup jarred artichoke hearts, patted very dry, thinly sliced
1/2 zucchini, sliced and grilled
1/4 cup diced ham (or veggies, see options below)
1/4 cup sliced or chopped kalamata olives
1/2 cup shredded kasseri cheese
1/4 cup grated graviera cheese
Extra-virgin olive oil, for drizzling
*
Veggie-topping options (replacing ham):
Warm Artichoke Salad Spread (from our Spreads & Dips cookbook)
Grilled eggplant slices
Sliced plum tomatoes
Grilled asparagus
 
1. Arrange a rack with a pizza stone (if not using a stone, continue without it) in the center of the oven and heat to 375°F. With Olive-Thyme-Cheese Dough Crust on baking sheet, top evenly with artichoke, zucchini, ham (or a veggie option), olives, and cheeses, then lightly drizzle olive oil over the top.
 
2. Bake about 15 minutes, until the edges and underside (when pizza is lifted up) are golden brown. Check the pizza halfway through, moving it down one rack if the top is browning too quickly. If making 2 pies, switch them up and down halfway through the baking time. Transfer pizza to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of pizza makeovers. Join us next week for Greek Roasted Potatoes—four different flips, lots of flavor!
 
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Until then~
Kali orexi! Good appetite!
 
Kelly

​ABOUT Kukla’s Kouzina Flippin’ Greek!
Flippin’ Greek! is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

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