Brushing

all-purpose flour (about 450 grams) • dry yeast (about 8 grams) • warm water (about 250 ml) • sugar (about 30 grams) • salt • butter, at room temperature (about 20 grams) • egg • egg yolk • whole milk • White sesame seeds • Black sesame seeds • ground beef (about 500 grams) •

phyllo dough (about 1.1 lbs or 500 grams) • fine semolina (about 225 grams) • sugar (about 200 grams) • (Use any sugar you like; I usually use half for even less sweetness) • whole milk (about 1.3 liters) • unsalted butter • medium eggs or 2 large eggs • vanilla extract or 2 packets vanilla sugar • Zest of 1 lemon or 1 large orange (I use lemon in the custard and orange in the syrup) • melted unsalted butter (about 150 grams) for brushing the phyllo • white sugar (about 300 grams; you can use half white and half brown or coconut sugar) • water (about 250 grams) •

all-purpose flour (about 500 grams) • baking powder • salt • egg yolk • plain yogurt (about 7 ounces or 200 grams) • olive oil (about 3.5 ounces or 100 grams) • unsalted butter (about 125 grams) • feta cheese (about 300 grams) • cream cheese (about 200 grams) • fresh mint • egg for brushing

phyllo dough for desserts (about 500 grams) • sugar • goat’s milk or cow’s milk (about 1.9 liters) • fine semolina • cornstarch • vanilla extract • Zest of 1 lemon • unsalted butter, melted (about 200 grams, for brushing the phyllo) • sugar (about 700 grams) • water (about 360 ml) • Juice of 1 lemon • thyme honey

whole leg of lamb (about 4 1/2 lbs or 2 kg) • garlic • fresh thyme • fresh oregano • fresh rosemary • dry white wine (about 240 ml) • olive oil (about 120 ml), plus extra for brushing • hot water (about 120 ml) • baby potatoes (about 1 kg), very well washed • Salt and pepper

For the filling: • feta cheese, crumbled (300 grams) • plain yogurt (about 7 oz or 200 grams) • Gouda cheese, shredded (150 grams) • olive oil • milk • eggs for the filling • Salt • Pepper • Mint • ---------------------------------------- • country-style phyllo dough for pies •

country-style phyllo dough or phyllo dough for pies • spinach (cleaned and well washed) (about 1 kg) • medium leeks, sliced (white and green parts) • large onion, finely chopped • green onions, sliced (white and green parts) • dill, torn by hand (not finely chopped) • mint, torn by hand • eggs • tangy feta cheese, crumbled by hand (about 400 grams) • Salt (use carefully if the feta is salty) • Plenty of freshly ground black pepper • olive oil for the filling (about 120 ml) •

fresh phyllo dough • sugar (about 100 grams) • walnuts (450-600 grams) • cinnamon • ground cloves • nutmeg • butter (about 300 grams), for brushing the phyllo • Whole cloves (optional), for garnish • water (250 grams) • sugar (200 grams) • whole cloves • orange peel •

milk (1 liter) • sugar (300 grams) • fine semolina (250 grams) • eggs • unsalted butter, plus more for brushing (about 45 grams) • vanilla extract • Orange zest • phyllo dough (500 grams) • unsalted butter, melted, for brushing the phyllo (150 grams) • sugar (400 grams) • water (600 ml) • Lemon peels •

sugar (800 grams) • water (450 grams) • cinnamon stick • Peel from 1 lemon • honey (75 grams) • eggs • sugar (200 grams) • heavy cream (500 grams) • whole milk (500 grams) • salt • vanilla extract • fine semolina (170 grams) •

strained Greek yogurt (about 500 grams) • sugar (about 200 grams) • vegetable oil (about 250 ml, I used corn oil) • eggs • baking powder (about 3 tablespoons or 36 grams) • vanilla sugar or 2-3 teaspoons vanilla extract • ground mahlab, 1/2 teaspoon ground cardamom • large pinch salt, zest of 1 orange • all-purpose flour, sifted (about 1 kilogram) • Additionally: 1 egg yolk mixed with a little milk for brushing

phyllo dough • Butter for brushing the phyllo • crumbled feta cheese (200 grams) • shredded gouda cheese (200 grams) • shredded graviera cheese (200 grams) • Black pepper • Salt • eggs • milk (about 480 ml)

milk (1 liter) • eggs • fine semolina • sugar • vanilla extract • lemon zest • butter • phyllo dough (about 450 grams) • Melted butter for brushing the phyllo • sugar (about 600 grams) • water (about 475 ml) • Peel from 1 lemon

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

walnuts (about 700 grams) • sesame seeds • plain dry breadcrumbs (about 75 grams) • ground cinnamon • ground cloves • sugar (about 65 grams) • phyllo dough (about 1 kilogram) • Butter for brushing the phyllo sheets (do not use margarine) • sugar (about 1 kilogram) • water (about 950 ml) • Juice of 1/2 lemon • Juice of 1/2 orange •

self-rising flour (about 800 grams) • unsalted butter (about 250 grams), softened • large eggs • sugar (about 250 grams) • whole milk (200 ml) • Zest of 1 orange or lemon • vanilla powder or 2 teaspoons vanilla extract • egg yolks • water

fine semolina (about 120 grams) • eggs • sugar (about 300 grams) • unsalted butter (about 35 grams) • vanilla sugar or 2 teaspoons vanilla extract • whole milk (1 liter) • unsalted butter, melted, for brushing the phyllo • very thin phyllo dough • sugar (about 600 grams) • water (about 600 ml) • ground cinnamon • cinnamon sticks

thin phyllo dough • whole milk (1350 ml) • eggs • sugar (use the same cup to measure everything) • heaping tablespoons good-quality butter • About 7 oz butter (200 grams) for brushing the phyllo • fine semolina • vanilla bean • Zest from a fresh, unwaxed lemon • sugar • water • Juice of 1/2 lemon •

all-purpose flour (about 440 grams) • active dry yeast (7 grams) • salt • warm water (about 355 ml) • vegetable oil or corn oil (for brushing the dough) • –21 ounces feta cheese, crumbled (500–600 grams)

country-style phyllo dough for pie • Vegetable oil for brushing the phyllo • green bell pepper, finely chopped • tomato sauce • Gouda cheese • shredded kasseri cheese (about 100 grams) • feta cheese (about 100 grams) • Black pepper and sweet paprika (to taste) • Sesame seeds

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

all-purpose flour (about 400 grams) • self-rising flour (about 100 grams) • sesame oil (about 35 ml) • instant dry yeast • sugar • warm water (about 280 ml) • vanilla sugar or 1 teaspoon vanilla extract • tahini (about 500 grams) • sugar (about 150 grams) • ground cinnamon (about 30 grams) • water • sugar •

eggs • unsalted butter (about 250 grams) • milk (250 ml) • vanilla sugar or 5 teaspoons vanilla extract • sugar (about 500 grams) • baker's ammonia • self-rising flour (about 1.5 kilograms), as needed • baking powder • egg, for brushing

country-style phyllo dough (such as Kanakis, about 14 oz/400 grams) • kasseri cheese, shredded (about 700 grams) • regato cheese, shredded (about 300 grams, or substitute with mild gouda or cheddar) • heavy cream (about 240 ml) • milk (about 150 ml) • red bell peppers • eggs • little black pepper • Butter for brushing the phyllo

spinach (1 kg) • feta cheese or crumbled cheese (500 grams) • large yellow onions, finely chopped • green onions, finely chopped • leeks (white part only), finely chopped • chopped dill • black pepper – a little salt, depending on your cheese • eggs • You can use store-bought phyllo dough or make your own: • all-purpose flour (about 600 grams), plus more for rolling out • salt • olive oil (30 ml) •

all-purpose flour (about 500 grams) • warm water (250 ml) • unsalted butter at room temperature or 1 1/2 tablespoons sunflower oil* (20 grams or 20 ml) • fresh yeast or 2 1/4 teaspoons active dry yeast (15 grams or 8 grams) • salt • granulated sugar • tahini (300 grams) • brown sugar (80 grams) • ground cinnamon (optional, 15 grams) • melted butter for brushing (30 grams)

warm whole milk (120 ml) • dry yeast • melted butter (about 45 g) • eggs • salt • Sprite (240 ml) • flour (700-800 grams) • kasseri cheese, shredded or cubed (600 grams) • gouda cheese, shredded or cubed (500 grams) • canned mushrooms, drained (100-200 grams) • heavy cream (200 ml) • Black pepper and thyme •

self-rising flour (375 grams) • powdered sugar (125 grams) • cold butter (200 grams) • vanilla extract • egg • egg yolk, for brushing the cookies

country-style phyllo dough for pies • spinach (1 kg) • green onions, finely chopped • yellow onions, finely chopped • dill, finely chopped • parsley, finely chopped • fine semolina or rice • Salt • Pepper • Olive oil (for the filling and brushing the phyllo)

fine semolina (170 grams) • sugar, divided into three parts (about 1/4 cup + 1/4 cup + 1/2 cup) (200 grams: 50g + 50g + 100g) • heavy cream (500 grams) • whole milk (500 grams) • eggs, separated into whites and yolks • butter • vanilla sugar or 3 teaspoons vanilla extract • melted butter for brushing the phyllo (220 grams) • phyllo dough • sugar (800 grams) • water (450 grams) • honey •