Leaf vegetables

frozen spinach (about 250 grams) • yellow onion, finely chopped • medium potatoes, cut into small pieces • eggs, beaten with a little milk • cheese of your choice (about 40 grams; I used a hard cheese like kefalograviera or substitute with Parmesan or sharp cheddar) • olive oil (about 30 grams) • flour (about 70 grams; I used chickpea flour, but all-purpose flour works) • Salt, pepper, cumin, and herbs of your choice • rolled oats, or enough to cover the pan • whole evaporated milk • drops of olive oil • Air fryer •

ground meat (500 grams) • Carolina rice (about 100 grams) • medium fresh cabbage • medium yellow onion • Dill • Parsley • Salt, pepper • Olive oil • eggs • lemons

ground meat (500 grams) • cabbage • long-grain rice (not quite full, about 150 grams) • green onions, finely chopped • yellow onion • dill • parsley • little mint • heaping teaspoons salt • little black pepper • olive oil • chicken bouillon cube, dissolved in boiling water to make broth for cooking the rolls •

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

plate cooked amaranth greens (about 1 lb/450 g) • medium onion, finely chopped • medium ripe tomatoes, peeled and diced • eggs, lightly beaten • olive oil • salt and pepper • crumbled feta cheese (optional)

all-purpose flour (about 4 cups) • –300 grams warm water (about 1 to 1 1/4 cups) • sugar • salt • vinegar • margarine (about 7 tablespoons) and 100 grams vegetable oil (about 1/2 cup) • Oil for sautéing • spinach (about 1 pound) • cheese (about 5 1/3 ounces) • little finely chopped red bell pepper • onion, finely chopped

medium onion • frozen spinach • Carolina rice • water (about 600 ml) • Salt • Olive oil • Pepper • Lemon juice (to taste)

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

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

spinach, chopped and washed (500 grams) • large leek • green onions • small yellow onion, finely chopped • plain yogurt (200 grams) • all-purpose flour (200 grams) • baking powder • feta cheese, crumbled (200 grams) • Salt • Pepper • olive oil (half of a small glass) • eggs •

spinach (about 1 kg) • onion • Juice of 1 lemon • Celery • olive oil (about 30 ml) • ouzo (about 1.5 oz or 45 ml) • Salt & pepper

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) •

Lettuce • cucumbers • tomatoes • green onion • Salt • little balsamic vinegar • little olive oil

basmati rice (about 200 grams) • red onion, finely chopped • green onions, finely chopped • small carrots, grated • dill, finely chopped • parsley, finely chopped • frozen spinach (250 grams) • diced tomatoes • Olive oil • Salt, paprika, cayenne pepper

frozen spinach (1 kg) • olive oil (120 ml) • onion, finely chopped • dill • parsley • tomato puree (about 14 oz / 400 g) • Carolina rice (100 g) • Salt • Pepper • carrot

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

fresh spinach (about 60 grams) • small onion, thinly sliced • potato, diced • tomato, diced • Carolina rice • little dill • salt • Olive oil

fresh spinach (about 500 grams), preferably fresh • cabbage (about 200 grams) • carrots • onions • Olive oil • Salt • Black pepper • Oregano • plain sheep’s milk yogurt (or plain yogurt) for each serving

prepared spinach (about 700 grams) • green onions • dill • garlic • Carolina rice (about 200 grams) • hot water (600 ml) • hot water (500 ml)

large head of cabbage • ground pork (800 grams) • onion, grated • carrot, grated • medium-grain rice (about 50 grams) • little finely chopped parsley • Salt and pepper • crushed tomatoes • large onion, grated • carrot, grated • Olive oil for sautéing • Salt and pepper •

ground beef (500 grams) • large yellow onions, diced • Carolina rice (about 130 grams) • fresh parsley, chopped • Salt and black pepper • tomatoes, grated (some for the filling and some for topping in the pot) • little hot pepper (optional), for topping the cabbage rolls as they cook • olive oil for the filling (60-75 ml) • water (60 ml) for the filling, to keep the mixture fluffy • olive oil (60-90 ml) plus 1-2 tablespoons vegetable shortening (such as Crisco), for drizzling over the rolls as they cook • medium head of cabbage, core removed, leaves separated and blanched, then drained

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

large head of tender cabbage, about 4 1/2 lbs (2 kg) • ground beef (600-650 grams), preferably from the flank • medium onions, finely chopped • medium carrots, finely grated • finely chopped parsley (about 15 grams) • finely chopped dill (about 10 grams) • tomato juice (about 80 ml) • Carolina rice (about 100 grams) • Salt and pepper, to taste • olive oil (about 60 ml) • cooking liquid from the pot, or as much as you have, topped up with water if needed, in which 2 beef bouillon cubes are dissolved (about 600 ml) • eggs •

ground pork (500 grams) • ground beef (500 grams) • medium yellow onions, pureed • medium carrot • garlic, grated • ripe tomato, grated • bacon slices (400 grams) • parsley, finely chopped • dill, finely chopped • medium white cabbages • short-grain rice (about 500 grams) • olive oil (150 grams) •

lettuce, roughly chopped • small cucumber, cut into large cubes • tuna in water, drained • Dill (as much as you like) • Salt and pepper • Juice of 1 lemon • olive oil

spinach (1 kg) • Carolina rice (about 200 grams) • yellow onion • green onions • leeks • Fresh dill • Juice of 1 lemon (add more if you like) • Salt • Pepper

large head of cabbage • Carolina rice (about 600 grams) • large onions, finely chopped • green onions, finely chopped • large leek, finely chopped • olive oil (about 120 ml) for sautéing • olive oil (about 240 ml) for the pot • dill, finely chopped • heaping teaspoons dried oregano • heaping teaspoons dried mint • Plenty of freshly ground black pepper • salt •

medium head of cabbage • ground meat (500 grams) • Carolina rice (about 100 grams) • green onions • yellow onion • parsley • dill • olive oil • salt • pepper • large eggs • lemon •

eggs • cheese (about 500 grams, such as feta or a similar white cheese) • olive oil (240 ml) • leek • spinach (about 750 grams) • Salt • Pepper • all-purpose flour (about 500 grams) • grated kefalograviera cheese (or substitute with Parmesan, 100 grams) • Water,

phyllo dough for pies • cleaned spinach (about 1 kg) • green onions, finely chopped • leeks, finely chopped • dill, finely chopped (I use parsley instead because I don’t like dill) • eggs, lightly beaten • olive oil • –17.5 oz feta cheese, crumbled (300–500 grams) • soft Greek cheese (katiki Domokou) or 3.5 oz cream cheese (about 100 grams) • Salt • Pepper • Olive oil for brushing the phyllo