Pastries

warm water (about 480 ml) • all-purpose flour (about 625 grams) • salt, leveled • vinegar • cheese (about 500 grams, such as feta or a blend of Greek cheeses) • plain yogurt • egg for the filling • espresso cup olive oil (about 1.5 oz or 45 ml) • vegetable oil (about 240 ml) mixed with 2 tablespoons margarine or butter

kataifi pastry (about 500 grams / 1.1 lbs) • shredded light yellow cheese (about 200 grams) • light feta cheese (about 300 grams) • light cream cheese (about 200 grams) • butter (about 40 grams) • eggs • light milk (about 480 ml) • Salt • Pepper

ready-made puff pastry sheets • feta cheese, crumbled by hand (about 300 grams) • kasseri cheese, shredded (about 300 grams, use a mild variety) • Dried oregano • White and black sesame seeds for sprinkling

sugar (about 700 grams) • water (about 500 grams) • orange juice (about 300 grams) • phyllo dough (about 450 grams) • whole oranges • Zest from 3 oranges • sugar (about 250 grams) • vegetable oil (about 250 grams) • milk (about 250 grams) • baking powder • baking soda • vanilla sugar or 2 teaspoons vanilla extract •

eggs • feta cheese (300 grams) • ricotta cheese (300 grams) • shredded kasseri cheese (300 grams) • black pepper • olive oil (120 ml) • milk (1 liter) • eggs • melted butter (not hot) • kataifi pastry

spinach (1 kg) (I used frozen spinach, thawed and well-drained) • plain yogurt (about 400 grams) • whole milk (about 400 grams) • green onions, finely chopped • leek (optional), white part only, finely chopped • dill, finely chopped • fine semolina (about 300 grams) • unsalted butter, melted (about 100 grams) • feta cheese, crumbled (about 200 grams) • ricotta cheese, crumbled (about 150 grams) • Salt and pepper

puff pastry • milk (about 950 ml) • sugar (about 200 grams) • fine semolina (about 120 grams) • butter (about 60 grams) • vanilla extract or 2 teaspoons vanilla extract

all-purpose flour (about 750 grams) • olive oil (60 ml) • vinegar (20 ml) • salt • room temperature water (350-400 ml) • cornstarch (80 grams) for rolling out the dough • butter, at room temperature, for the phyllo layers • olive oil (60 ml) for the phyllo and the baking pan • whole milk (600 ml) • fine semolina (60 grams) • eggs, lightly beaten • shredded kaseri cheese (or Edam, Gouda, or Graviera) (900 grams) •

fresh country-style phyllo dough (600 grams) • milk (500 grams) • fine semolina (50 grams) • eggs • shredded kasseri cheese (500 grams) • shredded graviera cheese (500 grams) • Black pepper, to taste • baking powder • olive oil (250 grams) for brushing the phyllo, plus extra for serving • sweet paprika • Fresh oregano • Sesame seeds, optional

all-purpose flour (about 750 grams) • warm water (about 340 grams) • olive oil (about 100 grams) • vinegar • salt • feta cheese (about 500 grams) • kefalotyri cheese (about 100 grams) • milk (about 480 ml) • eggs • Some olive oil for brushing the phyllo

ready-made puff pastry sheets • small container heavy cream • grated regato cheese (about 230 grams) • grated kasseri cheese (about 60 grams) • grated gouda cheese (about 100 grams) • Black pepper

all-purpose flour (about 3 cups/375 grams) • whole wheat flour (about 2 cups/250 grams) • salt • olive oil (120 ml) • Water, as needed to make a soft dough • spinach (600-800 grams) • large leeks • green onions • Dill • eggs • little grated dry mizithra cheese • feta cheese (250-300 grams) •

all-purpose flour or yellow flour (about 6 cups) • wine glass olive oil (about 1/3 cup or 80 ml) • vinegar or dry white wine • water glasses lukewarm water (about 1 1/4 cups or 300 ml) • salt, leveled • extra virgin olive oil (240 ml) • onion, finely chopped • green onions, finely chopped • large leek, thinly sliced • Swiss chard, roughly chopped (1 kg) • nettles, roughly chopped (500 grams) • spinach, roughly chopped (500 grams) •

phyllo dough (about 450 grams) • tahini • Brown sugar

hot water (250g) • espresso cup olive oil (about 5 tablespoons or 70g) • espresso cup vegetable oil (about 5 tablespoons) • salt • vinegar • all-purpose flour (about 500g) • spinach or other leafy greens (500g) • cheese (200g) • egg • onion, finely chopped

phyllo dough • (300-400 grams) butter, plus a little extra for greasing the baking dishes 👉 see the note in step 7 • whole milk • heavy cream • butter • vanilla sugar or 2 teaspoons vanilla extract • (150-200 grams) fine semolina • (about 135 grams) sugar • salt • For serving: powdered sugar + cinnamon • whole milk • butter •

puff pastry (800 grams) • apples, grated • stevia (20 grams) • cinnamon • egg, beaten

sugar (about 400 grams) • water (about 480 ml) • orange • lemon • cinnamon stick • heaping teaspoon honey • phyllo dough (preferably extra thin, like Beirut-style) • fine semolina (about 2/3 cup) • coarse semolina (about 3/4 cup) • sugar (about 1/3 cup plus 1 tablespoon) • Zest of 1 orange and 1 lemon • baking powder •

phyllo dough (about 1 lb/450 grams) • crumbled feta cheese • –10 oz (250–300 grams) shredded kasseri cheese • –10 oz (250–300 grams) shredded regato cheese (or substitute with shredded mild gouda or similar) • melted margarine • ground nutmeg • eggs • milk (fresh or evaporated, diluted half and half with water) • Sesame seeds, enough for sprinkling

milk (250 ml) • eggs • plain yogurt (about 4 oz or 120 grams) • butter or margarine (100 grams) • self-rising flour • Assorted cheeses (feta, graviera, kasseri, or any cheese you have in the fridge) • little black pepper

all-purpose flour, sifted (about 200 grams) • bread flour, sifted (about 120 grams) • dry yeast or 0.5 oz fresh yeast (about 15 grams) • ground mahlab • sugar (for the yeast) • vinegar • salt • olive oil (about 45 grams) • warm water (about 160 grams) • tahini (about 230 grams) • thyme honey (about 70 grams) • ground cinnamon •

phyllo dough (about 500 grams) • shredded kaseri cheese (about 500 grams) • shredded regato cheese (about 200 grams) • eggs • milk (1 liter) • Black pepper • Olive oil

puff pastry sheets • spinach (about 680 grams) • onions • dried parsley • dried mint • Salt • Pepper • eggs • ricotta or feta cheese (about 400 grams) • Olive oil • rice (about 50 grams) • egg yolk •

ready-made traditional phyllo dough (or any brand) • spinach, cleaned and finely chopped (about 1.5 kg) • green onions or 1 large yellow onion, finely chopped • leeks • large carrots • eggs, beaten • white cheese or crumbled feta cheese (about 300 grams) • shredded cheese (such as mozzarella or a mild white cheese, about 300 grams) • Salt, pepper, and fresh dill, finely chopped • baking pan, 12x16 inches (30x40 cm) • olive oil (about 240 ml)

all-purpose flour (about 500 grams) • salt • olive oil • vinegar • water (210 ml) • little oil for brushing • spinach (about 750 grams) • leek • green onions • parsley • dill • firm feta cheese (about 500 grams) •

spinach (500 grams) • feta cheese (300 grams) • egg • dill • parsley • leek • green onions • Salt, pepper, olive oil • little plain dry breadcrumbs • all-purpose flour (400 grams) • little salt • little olive oil •

flour (300 grams) • vinegar • salt • sugar • oil (50 grams) • plus 1 tablespoon water (130 grams) • spinach (250 grams) • feta cheese (250 grams) • trahana (100 grams) • leek • green onions • Pepper •

all-purpose flour (about 500 grams) • olive oil • salt • sugar • water (about 240 ml) • spinach (about 1 kilogram) • large yellow onion • dill • parsley • feta cheese (about 350 grams) • eggs • Salt (to taste) •

all-purpose flour (about 4 cups) • wine glass olive oil (about 1/3 cup or 80 ml) • wine glass vinegar (about 1/3 cup or 80 ml) • water (about 3/4 to 1 cup) • spinach (about 1 pound) • feta cheese (about 9 ounces) • eggs • green onions • parsley, preferably fresh (I didn't use much) • Salt and pepper • Sesame seeds for topping

water (240 ml) • milk (240 ml) • sunflower oil (240 ml) • egg • baking powder • salt • vinegar • flour (about 750 grams) • butter (500 grams) • cornstarch (200 grams), for rolling out the dough • water (1.2 liters) • sugar (800 grams) •