Greek recipes from my kitchen in Epirus
Pies & Pastries
Phyllo pulled thin as memory — galaktopita, tiropita, kolokithopita, and every layered thing in between.
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Spreads & Dips
The mezze table — whipped feta, beet pesto, red lentil fava.
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Sweets & Bakes
Honey-drenched, pistachio-scattered, olive-oil-tender — baking rooted in the Greek pantry.
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Greek Reinvented
Beloved dishes reimagined for the home kitchen — ladenia, briam, spanakopita grilled cheese.
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5 Greek
Dips & Spreads
Simple recipes rooted in the Greek table
Echoes of Hearth · by MariaThe five dips I always bring to the table
Five dips I come back to again and again — written down at last, so you can too.
The Greek Pie & Pastry Book
Ten recipes from a Greek kitchen — galaktopita, kolokithopita, tiropita, and more. Each one has a story. Now they’re yours.
Get it — $25
The Heart of
the Hearth
Born amidst the rugged peaks and mist-shrouded valleys of the Epirus region, Maria’s journey did not begin in a culinary school, but in the flicker of her grandmother’s kitchen.
It was over the central stone hearth — the living pulse of the Greek home — where she first learned that food is more than sustenance; it is a sacred bridge to the past.
Today, from my home kitchen, I share these recipes one dish at a time — small acts of keeping the old world alive.
Letters from the Kitchen
Every week I send a recipe, a story from my kitchen, and whatever I’m working on next — new books, things I’m still testing, and the occasional note from Epirus.
From my kitchen to yours