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By Kittencalskitchen on November 15, 2010
By Alles ailleurs on July 19, 2013
By CaliforniaJan on July 28, 2013
By evelyn/athens on June 4, 2012
"This is a great breakfast cake, with a very spicy flavour. Nutritious too. Please note that there are no eggs or fat (other than the oil in the tahini) in this cake, which makes it denser than normal. If you are looking for a light cake, this recipe is not for you. Very satisfying with a cup of coffee or tea."
Prep Time: 15 mins
Total Time: 1 hrs 15 mins
By diner524 on October 17, 2013
"A recipe I found while searching for Greek recipes for ZWT, so untried by me, but something I know my family would enjoy. Here is a link to the site I found this recipe: http://www.orexata.com/2012/05/19/petules-pan-fried-honey-pancake/. Here is what is stated about the recipe: "May 21st marks a very special day on the Greek calendar where..."
Prep Time: 10 mins
Total Time: 20 mins
By Dreamer in Ontario on July 15, 2013
"Tiganites pronounced tee-ghah-NEE-tess. This recipe intrigued me and I hope to try it when I'm no longer on a diet :).
These light, crispy medallion-sized treats are a delight served with honey, Greek grape syrup called petimezi (Zaar doesn't recognize this as an ingredient), syrup or preserves. They can be eaten as a sweet snack, with..."
Prep Time: 5 mins
Total Time: 11 mins
By Sydney Mike on June 8, 2010
By Witch Doctor on May 31, 2008
"My interpreter's mother (who was a commercial baker in Skopje, Macedonia) used a dowel which looked to be about 3/8 to 1/2 inch in diameter and about 3 feet long to roll out her pastry.
She used this to make the pastry for her Hortopita, which is a Greek/Macedonian baking-powder-leavened bread stuffed with spinach and feta cheese. It..."
Prep Time: 1 hrs
Total Time: 1 hrs 40 mins
By ThatSouthernBelle on January 18, 2011
"From Kerasma's Food & Wine: An Odyssey Special Report.
"The ubiquitous tyropitta bears little resemblance to the dizzying variety of savory and sweet cheese-based Domokou and honey pies popular throughout Greek regional cuisine. In this version, from the Cycladic island of Folegandros, the filling is flavored with onions–almost..."
Prep Time: 2 mins
Total Time: 1 hrs 2 mins
By evelyn/athens on May 30, 2008
"This is a lovely greek cake using semolina. The texture is coarser due to the semolina than what you're probably used to, but it is delicious and toothsome. Soaked in a light syrup and served with some whipped cream on the side, it is a dessert worthy of any occasion."
Prep Time: 15 mins
Total Time: 1 hrs 5 mins