Style

all-purpose flour (about 600 grams) • whole milk (about 260 ml) • eggs • unsalted butter (about 100 grams), cut into pieces • salt (about 8 grams) • sugar (about 50 grams) • vanilla sugar or 2 teaspoons vanilla extract • active dry yeast (about 11 grams)

About 1 1/2 pounds (700 grams) calamari, cut into rings • all-purpose flour (100 grams) • fine semolina (50 grams) • Oregano • Smoked paprika • Salt and pepper

hilopites (Greek egg noodles) (about 1.1 lbs) • water (2 liters) • butter (15-30 grams) • salt (5 grams) • crumbled feta cheese (300 grams)

goat’s milk (1 liter; cow’s milk can be used) • water (710 ml) • Carolina or medium-grain rice (about 65 grams) • sugar (I used granulated stevia) • vanilla-flavored cornstarch (about 30 grams) • ground mastic (masticha)

ground beef (preferably chuck with a little fat), or use half beef and half pork • day-old bread (or about 9 oz/250 grams breadcrumbs, though I prefer bread) • eggs • medium onions, finely chopped • garlic cloves, finely chopped • ground cumin • Salt and pepper • vinegar • (about 14 oz/400 grams) diced tomatoes • olive oil (100 ml) • ground cumin • sugar •

Follow the step-by-step instructions for 'Perfect Country-Style Phyllo (Rolling Technique)' • fresh spinach, cleaned (or frozen spinach leaves, thawed and drained) (about 450 grams) • green onions • medium leek, finely chopped (use half the green part as well) • large fresh eggs • extra virgin olive oil • cow’s milk white cheese or crumbled feta (about 300-350 grams) • salt • black pepper

warm water (230 grams) • all-purpose flour (250 grams) • dry yeast (9 grams) • sugar • salt • vanilla corn starch • sunflower oil (1.5 liters) • Honey, cinnamon, sesame seeds

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

strained Greek yogurt (about 500 grams) • small cucumber • garlic cloves • olive oil • Juice of 1 lemon • finely chopped fresh mint • Salt and pepper • dried mint for serving

oyster mushrooms (500 grams) • corn pita breads for souvlaki • Cherry tomatoes • Onion • Chopped parsley • Salt • smoked paprika • hot paprika (optional, if you like it spicy, otherwise omit) • olive oil • garlic powder • potatoes • Greek strained yogurt •

ground beef or lamb (1 kg) • large egg • large onion • garlic • Salt • Black pepper • Cumin • Olive oil or vegetable oil • Bread or plain breadcrumbs (as needed) • tomato sauce • orzo pasta (about 200 grams) • Carolina or long-grain rice (about 200 grams) •

ground beef (500 grams) • Soaked and very well-squeezed bread (use enough to equal about half the volume of the meat before soaking) • garlic • egg • Salt and pepper • Cumin, to taste • small wine glass dry wine (about 1/3 cup or 80 ml) • Olive oil, for frying • diluted tomato sauce, homemade or canned (such as Pomi or any plain tomato sauce) (about 480 ml) • sugar • butter • Salt and pepper •

all-purpose flour (about 90 grams) • egg • milk (enough to make a thin batter, about 2 1/2 cups or 600 ml) • crumbled feta cheese (7–10 oz or 200–300 grams, to taste) • salt • olive oil and a little margarine for the baking pan

coarse semolina (about 500 grams) • fine semolina (about 500 grams) • sugar (about 500 grams) • ground mastic • baking powder • orange juice (about 240 ml) • water (about 480 ml) • Zest of 1 orange • water (about 950 ml) • sugar (about 800 grams) • vanilla

ground beef (1 kg) • yellow onion, grated or finely ground (optional, not in the classic recipe) • garlic cloves, grated • cumin • plain breadcrumbs • red wine vinegar • Salt and pepper • smoked paprika • egg, to bind the mixture (optional) • ground cinnamon • Optional: 1/2 cup red wine (120 ml) and 1 tablespoon extra breadcrumbs • tomato passata or 2.2 lbs crushed tomatoes (1 kg) •

fine semolina (about 800 grams) • coarse semolina (about 200 grams) • baking powder • whole milk (about 500 grams) • sugar (about 400 grams) • eggs • vegetable oil • vanilla sugar or 3 teaspoons vanilla extract • baking soda • Juice and zest of 1 orange • ground mastic (optional) • water (about 1.5 kg) •

all-purpose flour (about 400 grams) • water (about 200 ml) • vinegar (15 ml) • olive oil (30 ml) • salt (10 grams) • feta cheese (about 300 grams) • ricotta cheese (about 300 grams) • eggs • milk (50 ml) • Cornstarch or flour for rolling out the dough • Olive oil for brushing the phyllo

ground beef (500 grams) • large egg • bread (well soaked) • white wine (50 ml) • garlic (grated) • ground cumin • olive oil (50 ml), plus extra for frying • All-purpose flour for dusting • Salt and pepper to taste • large ripe tomato • tomato puree (200 grams) • onion (grated) •

unsalted butter (about 2 1/4 cups) • teacup powdered sugar (about 3/4 cup or 90 grams) • baking soda • brandy (optional) • vanilla extract or 2 vanilla pods • all-purpose flour (about 8 cups) • teacup roasted, coarsely chopped almonds (about 3/4 cup or 100 grams)

vanilla yogurt (about 200 grams) or plain yogurt with 1 tablespoon honey • egg • olive oil (about 40 ml) • apple, peeled and coarsely grated • flour (about 150 grams) • baking powder • cinnamon

pasta of your choice • cooked deli ham or bologna • (150-200 grams) feta cheese • pitted olives, chopped (I used green olives with pimento) • cherry tomatoes, each cut into quarters • large cucumber (leave the skin on for color) • onion • little olive oil • little parsley • Salt and pepper

eggs • medium onion • large tomatoes • sujuk sausage or smoked pork (optional) • feta cheese (about 100 grams) • salt • pepper • extra virgin olive oil

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 •

all-purpose flour (about 1.5 kg) • Water, • oil • Additional oil for brushing • Cornstarch for rolling out the dough • walnuts, coarsely ground (about 1.5 kg) • sugar (about 240 ml) • ground cinnamon • ground cloves • vanilla extract • water (about 1.2 liters) • sugar (about 1.5 kg) •

kneading flour (about 4 cups) • wine glass olive oil (about 1/3 cup or 80 ml) • wine glass lukewarm water (about 1/3 cup or 80 ml) • vinegar • salt • spinach (about 2.2 pounds) • chervil • parsley • green onions • leek • pepper • olive oil •

country-style phyllo dough (Kanalaki or similar) • fresh spinach, well washed and finely chopped (about 1 kg) • green onions • medium onion or 2 leeks • large carrots, grated • ricotta or feta cheese (about 300 grams) • shredded cheese (about 300 grams) • dill • mint • olive oil (about 240 ml) • Salt, to taste • Pepper, to taste

phyllo dough (1 kg) • unsalted butter (about 900 grams) • walnuts (1 kg) • ground cinnamon • ground cloves • Zest of 1 lemon • sugar (about 800 grams) • honey (about 340 grams) • water (about 710 ml) • Lemon peel

romaine lettuce • firm, ripe tomatoes, cut into medium pieces • small barley rusks • feta cheese, cut into cubes (150 grams) • Salt • onion • balsamic vinegar (45 ml) • little mustard

baby spinach or the tender tops and leaves from your garden spinach • red cherry tomatoes • feta cheese (about 100 grams) • Salt, freshly ground black pepper • Juice of 1/2 small lemon • Croutons or rusks (optional)