Cheesy

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

large zucchinis (over 10 oz each / over 300 grams each) • shredded cheese (about 7–9 oz / 200–250 grams) • almond flour (about 5–7 oz / 150–200 grams) • eggs • Salt and pepper • Plenty of fresh dill, finely chopped • little mint or basil • onion, very finely chopped (optional: can skip if using onion powder) • Optional: garlic powder and onion powder • Oil • ▪️ Lemon ▪️ Yogurt / spicy cheese dip / sour cream / crème fraîche

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

cottage cheese (about 200 grams) • eggs • salt • Cheese - bacon - arugula • Chicken - coleslaw • Ricotta - honey • Roasted vegetables

puff pastry sheets • heavy cream (about 240 ml) • regato cheese, shredded (about 230 grams) • kasseri cheese, shredded (about 60 grams) • gouda cheese, shredded (about 100 grams) • black pepper

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

eggs • (about 7 oz/200 grams) 2% Greek yogurt • feta cheese, coarsely crumbled • grated Parmesan cheese • milk • oat flour (or all-purpose flour, but oat flour makes it fluffier) • baking powder • olive oil • Nutmeg and black pepper, to taste • sesame seeds, for sprinkling

fresh country-style phyllo dough (you'll need 6 sheets) • milk (500 ml) • fine semolina (about 50 grams) • sweet kaseri cheese, shredded (about 500 grams) • sharp graviera cheese, shredded (about 500 grams; Cretan, Amfilochia, or Mytilene varieties) • baking powder • eggs • paprika • turmeric • smoked paprika • dried mint • extra virgin olive oil (100 ml)

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

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

all-purpose flour (about 300 grams) • warm water (130-150 grams) • olive oil • vinegar • salt • kasseri cheese, or your preferred semi-hard cheese (about 500 grams)

makarounes pasta (about 1.1 lbs or 500 grams) • large onion • Feta cheese • Olive oil for sautéing

self-rising flour (about 190 grams) • fine semolina (about 270 grams) • baking powder • eggs • sunflower oil (about 355 ml) • milk (about 355 ml) • feta cheese (500 grams)

self-rising flour (350 grams) • water (400 grams) • feta cheese, crumbled (350 grams) • olive oil • Freshly ground black pepper

egg • feta cheese (about 100 grams) • flour or quick oats (about 1 oz or 25 grams; using oats makes it more delicate) • black pepper, oregano

self-rising flour (250 grams) • feta cheese, crumbled (100 grams) • shredded cheese blend (such as mozzarella, cheddar, or gouda) (150 grams) • plain Greek yogurt (100 grams) • whole milk (150 grams) • olive oil (50 grams) • eggs • Ground black pepper, to taste

ground beef (500 grams) • fresh white mushrooms (250 grams) • onion • large carrot • beef bouillon cubes for stews • parsley • salt • pepper • cannelloni pasta • tomato sauce (about 480 ml) • heavy cream (200 ml) • feta cheese (250 grams) •

flour (about 250 grams) • fresh yeast • plain yogurt (about 120 grams) • olive oil (about 180 ml) • sugar, salt • crumbled feta cheese (250 grams) • egg yolk, beaten

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

little olive oil • phyllo dough • spinach (about 1.5–2 kg) • –2 onions • ricotta cheese, grated (about 8.8 oz or 250 grams) • feta cheese, crumbled (about 17.5 oz or 500 grams) • –3 leeks • evaporated milk (about 8 fl oz or 240 ml) • eggs • little olive oil • Black pepper, to taste • –1 bunch fresh mint

(one thick slice) graviera cheese • apricots • olive oil (45 ml) • balsamic glaze (30 ml) • all-purpose flour (16 grams)

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

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 •

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)

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) •

frozen spinach (or fresh) (200 grams) • onion • feta cheese or ricotta (100 grams) • sunflower oil (about 120 ml) • Fresh and dried mint • phyllo dough • Salt and pepper

thick pasta or ditalini • crumbled feta cheese (about 150 grams) • shredded cheese blend (such as kasseri, mozzarella, or provolone) (about 340 grams) • ham, finely chopped • thick béchamel sauce (about 480 ml) • eggs, lightly beaten • heavy cream (about 240 ml) • breadcrumbs (about 15 grams) • Salt and pepper • milk (about 480 ml) • all-purpose flour (about 48 grams) • butter (about 85 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

kourou dough (or refrigerated pie crust) • shredded kasseri cheese (about 700 grams) • eggs • low-fat milk (about 240 ml) • little olive oil

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)