All Recipes
Loli from Sifnos
A traditional sweet pumpkin pie from Sifnos, with orange, raisins, walnuts and a sesame crust. Episode 8 of exploring Greece through its regional recipes.
Kataifi Pie with Mushrooms, Leeks & Cheese
A crispy kataifi pie filled with sautéed leeks and mushrooms, three cheeses and a creamy egg custard.
Kaparosalata from Syros
A traditional meze from Syros: salty capers blended into a creamy potato spread with olive oil, onion and a touch of vinegar. Episode 7 of exploring Greece through its regional recipes.
Savory Pumpkin & Feta Muffins
Soft savory muffins with grated pumpkin, plenty of feta and a sesame top. Best eaten slightly warm, while the inside is still soft.
Melekouni from Rhodes
Honey and sesame bars with almonds, orange and spice — a long-standing tradition on Rhodes, made especially for weddings and baptisms. Episode 6 of exploring Greece through its regional recipes.
Butter Beans with Spinach & Pistachios
Creamy butter beans in a bright green sauce of spinach, pistachios, garlic and lemon, finished with Parmesan. Creamy, fresh and nutty.
Riganada from Kefalonia
Bread soaked in grated tomato, vinegar and olive oil, finished with oregano and feta — a traditional dish from Kefalonia, also found across the Ionian islands. Episode 5 of exploring Greece through its regional recipes.
Red Lentil Hummus
A little twist on classic hummus, made with red lentils instead of chickpeas. Perfect for dipping, spreading or serving as part of a meze. Keeps in the fridge for up to 5 days.
Karpouzopita (Watermelon Pie) from Milos
A traditional summer dessert from Milos made with juicy watermelon, cinnamon and sesame, with no added sugar — all the sweetness comes from the fruit. Episode 4 of exploring Greece through its regional recipes.
Tomato Puff Pastry Tart with Feta Mousse
A puff pastry tart topped with juicy summer tomatoes over a creamy ricotta filling, served with a whipped feta mousse.
One-Pot Chickpeas & Aubergines
A simple meal of chickpeas, aubergines and fresh herbs, all in one pot. Perfect with crusty bread and a little feta on the side.
Zymaropita
A traditional pie from Epirus made without phyllo. Just a simple batter, with feta and olive oil, baked until golden.
Green olive & roasted red pepper loaf
A fluffy olive oil loaf filled with green olives, roasted red peppers and fresh herbs.
Peach & ricotta tart
Flaky puff pastry topped with ricotta and mascarpone filling, juicy peaches and crunchy almond flakes.
Greek Potato Pie from Tinos
A traditional potato pie from the island of Tinos, made with potatoes, cheese, herbs and olive oil.
Crispy baked zucchini & aubergine fries
Served with a lemon herb yogurt dip for an easy summer appetizer or meze.
Tirititim from Syros
Simple, seasonal and full of Greek summer flavours
Honey Yogurt Muffins
Soft, fluffy muffins lightly scented with orange, honey and vanilla, with cream cheese for extra richness.
Pistachio, parmesan & lemon savory shortbread
Buttery in texture despite being made with olive oil, with salty parmesan, crunchy pistachios and a hint of lemon.
Croissant Shakshuka Pudding
Buttery croissants baked with a rich tomato and pepper base, feta, cherry tomatoes and eggs.
Ntomatokeftedes - vegan tomato fritters
Packed with ripe tomatoes, herbs and onion. Ideal as an appetizer or light summer meal.
Halloumi & caramelised onions loaf
A fluffy savory olive oil loaf. Perfect to be served warm and shared around the table.
Fluffy asparagus oven omelette
An omelette with asparagus, feta, herbs and Greek yogurt. Light, fluffy and perfect for sharing.
Tiropita - cheese pie with puff pastry
Puff pastry filled with a creamy béchamel and cheese, finished with sesame seeds and thyme.
Gluten-free vegetable tart with feta
Inspired by briam — the Greek summer dish with vegetables, olive oil and herbs. A thin potato crust, Mediterranean vegetables & feta.
Burrata & Peach Sourdough Toast
Crispy, creamy, sweet & salty brunch toast with caramelised peaches, pistachios, edible flowers & hot honey.
Apricot olive oil upside-down cake
Soft olive oil cake with apricots, finished with a glossy honey cream glaze.
Baked Kolokythokeftedes with Feta and Tzatziki
Greek-style zucchini fritters, but made in the oven.
Mediterranean pull-apart puff pastry loaf
Flaky puff pastry filled with feta, olives, sun-dried tomatoes & herbs.
Mini bougatsa
A classic Greek sweet with phyllo and creamy semolina custard inside.
Crustless Pie with Leeks & Feta
A spring-style crustless pie with leeks, carrots, zucchini & feta
Crispy feta phyllo fingers with sesame & hot honey
Crispy feta phyllo fingers with sesame & hot honey
Crispy caramelised onion & feta tray pie
Thin layers of potato, sweet caramelised onions, crispy edges and creamy feta pockets.
Lemon Olive Oil Cake with Mascarpone
A moist lemon cake made with olive oil and mascarpone, topped with whipped mascarpone cream, crushed pistachios, and fresh thyme
Spanakopita Loaf
Stuffed brioche French toast with mascarpone & berry drizzle
Brioche French toast stuffed with mascarpone cream and topped with berry drizzle
Caramelized Oranges
Sliced oranges with sweet paprika, olive oil. That is everything. The beauty is exactly in not adding more.
Vegan Tomato Loaf Bread
No yeast, no waiting — flour, baking powder, tomato, olive oil and herbs. This is the fastest bread I make.
Tiropsomo (Cheese Bread)
A quick no-yeast loaf made with kefir, olive oil, feta and sesame. On the table in under an hour.
Ladenia Flatbread
The vegan flatbread from Kimolos island — tomato, onion, olive oil on a yeasted dough. One of the oldest recipes I know.
Briam Toast
Classic Greek baked vegetables — eggplant, zucchini, tomato — on toast with feta. A whole meal, minimalist effort.
Crispy Tahini Chickpeas with Yogurt & Roasted Carrots
Crispy chickpeas, tahini, Greek yogurt, roasted carrots. Warm, filling and comes together in 30 minutes.
Savory Bread Puddings
Stale bread, cherry tomatoes, olives, sun-dried tomatoes, feta and heavy cream. My grandmother made something like this — I still do.
Spanakopita Grilled Cheese
Spinach, dill, peppermint, spring onion, feta and mozzarella between two slices of sourdough. All the flavours of spanakopita, faster.
Savory Dutch Baby with Zucchini & Burrata
Cast iron, zucchini, burrata, pistachios and pistachio-feta pesto. Dramatic to bring to the table, easy to make.
Lemon Curd with Honey
Butter-based lemon curd sweetened with honey instead of all sugar. Pairs with croissants, cookies or just a spoon.
Lemon-Miso Shortbread Cookies
Oat flour, coconut sugar, white miso and lemon zest. The miso adds a quiet saltiness that makes you eat three before you notice.
Olive Oil & Walnut Loaf
Coconut sugar, Greek yogurt, toasted walnuts and blood orange. Not too sweet — the kind you slice for breakfast.
Dog Treat Cookies (Barkies)
Oat flour, banana and peanut butter. Dog-approved, human-tested. A batch for the best kitchen companion.
Baklava-Inspired Stuffed Cookies
Brown sugar cookies with a cream cheese centre and a pistachio-walnut baklava topping. Everything you love about baklava, in cookie form.
Raspberry Pistachio Loaf
A Greek yogurt and kefir-based loaf with ground pistachios and raspberry purée swirled through. Cream on top.
Gluten-Free Chocolate Muffins
Cocoa, ground almonds, olive oil, three eggs and brown sugar. Dairy-free too. These are what I reach for every time.
Swirl Brookie Loaf
Fudgy brownie batter and soft cookie dough swirled together into one loaf. Ridiculous in the best way.
Red Lentil Fava
Greek fava reimagined with red lentils, carrot, onion and a little ginger. Silky, warming and endlessly versatile.
Beet Pesto with Feta & Walnuts
Roasted beetroot and garlic blended with feta, lemon and walnuts — works as a dip or tossed through pasta.
The Perfect Dip Trio
Greek yogurt, pistachio-feta pesto and beet-walnut pesto together on one board. This is what a mezze table looks like.
Whipped Feta Dip
Feta, Greek yogurt, olive oil and lemon juice whipped until cloud-like, served with baked cherry tomatoes.
Pistachio + Feta Pesto on Toast
Pistachios, basil, parsley, feta and lemon zest blended into the pesto I make most. Serve on toasted bread.
Buns with Feta & Mozzarella
Soft savory buns from a dry-yeast dough filled with feta and mozzarella, topped with sesame. Makes 6.
Kolokithopita (Zucchini Pie)
Grated zucchini, spring onions, mint, dill, feta, Greek yogurt and eggs wrapped in phyllo. A summer classic.