FESTIVE SEASON 2013-2014: St. Basil's pie "a la Polita" - Another version of the traditional New Year's cake

That special time is knocking at our doors again... The time to say "good bye" to the current year and "welcome" the New one full of hopes and expectations for us and our beloved. And in Greece, today on New Year's Eve, in most households the main star of the day is the "Vassilopita" cake (St. Basil's pie). That delicious cake (mainly sweet but also savoury in some regions) which is not just any cake. It is a special tradition and festivities would not be the same without it. I have told you in the past about St. Basil, his role and what he means to the Greeks and the significance behind the preparation of this cake. There are different versions of Vassilopita around the country but all of them have something in common. The coin we put in while preparing it and which, according to the tradition, brings luck and good health for the rest of the year to the person who might end up with the specific piece of the cake. One quite popular version of this cake is the one resembling the traditional Tsoureki sweet bread and which we call "Politiki Vassilopita" ("a la Polita") probably because its origin goes back to the Greeks from Asia Minor, whom we have to thank especially for all the delicious culinary treasures they brought with them years ago. Admittedly this is not the fastest or easiest version of Vassilopita. Like the Tsoureki bread it demands time and patience to rise properly and perhaps it is not the best choice for those who are not so experienced in home bread making. But for those who'd like to try it out I have to say that their time and effort will be fully rewarded! Full of taste and aromas thanks to the aromatic spices this fluffy cake/pie/bread could become a favourite and for the non-Greeks a year round sweet delicacy to enjoy with a cup of coffee or tea

FESTIVE SEASON 2013-2014: Party mini kebabs served with two delicious dips

If you want to give a nice spicy touch to your parties this Festive season try out these delicious mini kebabs, which of course you can also cook any other time! To plan a buffet dinner for family and friends is not so easy after all... So many ideas in our heads for various dishes we could present but when the time comes the whole thing makes our heads spin... So, it's good to plan ahead and prepare some of the dishes the day before or even a few days before the party. For example today's recipe can be prepared the day before and kept in the fridge until cooking time. As for the dips, they can be easily prepared just a while before serving

FESTIVE SEASON 2013-2014: Baked rabbit cooked in sweet red wine and mild spices sauce

Rabbit is one of our family's favourite meats and thankfully it is so versatile that we had the chance to try quite a few recipes through the years. It is, also, popular in Greece and in many areas around the country it is the first choice when it comes to Holiday season cooking. The most common dish probably is the luscious "Rabbit stifado" (made with hare too) but so many other recipes exist  in various regions of the country. You can never really fail with rabbit as its meat is always so tasty and tender and, at the same time, so light. Today's recipe has a delicious subtle sweet and sour taste cooked in a richly flavoured sauce thanks to the sweet wine and the full aromas of mild spices, orange and rosemary and they are accompanied by mellow oven baked potatoes

FESTIVE SEASON 2013-2014: Easy fully-chestnut chocolate truffles with rum

These small, cute and really delicious truffles can be made in advance and stay with you during the whole Festive season to be served any time! If they survive all these days that is!:-) So easy to pick one up every time you pass by them and it is hard to ignore them I'm telling you! The recipe it is a rather classic version for truffles and as you'll see not complicated at all to prepare. Although it differs in more than one element, it reminds me of the recipe my mother's sister used to make every year. I still remember how anxious I was as a kid when I knew that the time for "auntie's truffles" arrived.... I know, this is rich coming from somebody who declares in every chance how a big fan of savoury dishes she is but .... everybody has their sweet weakness I suppose....:-)  

FESTIVE SEASON 2013-2014: The easiest savoury puff pastry biscuits - Ideal for the Holidays and every buffet party!

Today's post I would not count it so much as a recipe but rather as a nice idea.... Christmas is over but the Festive season still goes on (and in Greece won't be over before the 7th of January) which means that there is still plenty of time left for cheerful gatherings with friends and family! These cute pastry biscuits are a great idea to serve at a buffet party among other similar dishes or simply to accompany your drinks. The fact of being so easy to prepare and so versatile makes them so popular for any party occasion really and not only during the Christmas period. You can use your imagination to garnish these biscuits with anything you like or simply to serve them as they are because they are so tasty

FESTIVE SEASON 2013-2014: Baklavas with hazelnuts garnished with dried figs boiled in a red wine syrup - A modern twist to the traditional dessert

I hope that all you had a wonderful Christmas day yesterday with your beloved ones and that you still have some space left for one more dessert.... Baklavas in Greece is very popular all year round but in various areas around the country it is considered as the main dessert during the Festive season. The recipe can differ from region to region but the principal idea remains the same. The today's version has a rather modern twist to the classic with the hazelnuts as the main ingredient of the filling instead of the customary walnuts or almonds. Then the syrup is infused with the less sharp flavour of a lime instead of lemon. And for the end the dessert is served garnished with dried figs nicely cooked in a red wine syrup.... Well, no need for any dinner at all!:-)) Joking aside, my opinion is that this Baklavas is very tasty and quite filling but for somebody like me, who is more of a savoury dishes fan, one piece is enough to keep them for days without craving any more sweets. You will also notice that classic spices we usually put in the filling mixed with the nuts are missed in this version. No cloves and cinnamon are involved and that had me intrigued the first time I saw the recipe. So, when I first made it I followed it to the letter because I was so curious... I thought it was very fine but still as if something was missing ... The second time I had it my way but then I wondered if the hazelnuts do really go with cloves and cinnamon, at least in sweets of this kind.... I'm not sure really and I think that I will probably stick to the original recipe after all. And, quoting my husband when he often teases me, "I used to be indecisive but now I'm not so sure"....:-))))

FESTIVE SEASON 2013-2014: Roasted guinea fowl with quinces cooked in wine and citrus sauce - A bird that deserves our attention

Guinea fowl is not exactly the type of bird you would find on a typical, traditional Greek household table during the festive season although a type of it does exist in Greece (Fragokota in Greek). It has started though becoming more popular and this is nice because it is a tasty bird and also it's there to remind us that there are actually alternatives other than turkey and chicken. Year in year out with the same kind of bird at the Festive table can easily put some people off and guinea fowl gives us the chance to try something different. In this recipe, which is nice and simple, the bird collaborates with quinces. This (ugly, I agree but...) precious Winter time fruit is so versatile since it can so easily be used in various sweet and savoury dishes

Merry Christmas to you all!!!

FESTIVE SEASON 2013-2014: "Christopsomo" - Traditional Christmas spiced sweet bread

The "Christopsomo" (Christ's bread) is a tradition found more or less all around the country and there are various versions of it depending on the region it comes from. Nowadays, of course, more often people buy their savoury or sweet Christmas bread at the bakery shop but in the past the families were preparing this significant for the season bread at home. The recipe I present you today is one of a lightly sweet taste with the addition of some amazing aromatic spices in it and the distinctive but elegant flavour of mastic

FESTIVE SEASON 2013-2014: A special Christmas cake with white chocolate glaze

Another sweet idea for your Festive table. A cake which is out of the classic traditional Greek standards where, though, the ingredients work together perfectly! Chocolate, two types of chestnuts and hazelnuts, in other words an explosively tasty combination which will not pass unnoticed. A cake which can be served in any occasion really during the Winter time

FESTIVE SEASON 2013-2014: Crispy green salad with avocado and pomegranate

So colourful, refreshing, nutritious and tasty salad to serve at this year's Christmas or New Year table! The various vegetables manage to suit each other perfectly and the pomegranate gives this extra freshness with its ruby colour and crunchy texture. The light dressing only compliments the salad which can accompany any Holiday roasted meat and poultry dish

FESTIVE SEASON 2013-2014: Christmas crusty layered rice pilaf

A colourful and impressive side dish for any roast meat and poultry to make your Festive table even more enjoyable! Fragrant spices and dried fruits work together perfectly for a delicious stuffing for this unusual dish

FESTIVE SEASON 2013-2014: Easy Festive trifle with chestnuts flavoured with coffee liqueur

This is a really tasty dessert but also not complicated at all to prepare if you'd like something different to serve during this year's Holiday season. Layers of fluffy sponge cake (Madeira cake is also a good choice for this recipe), cream cheese and chestnut jam are the main ingredients for this luscious trifle which will not take much of your time since you can cheat a bit regarding its preparation giving you the chance to concentrate on other more demanding festive dishes you have in mind to prepare

FESTIVE SEASON 2013-2014: Greek-style Festive stuffed roast chicken

For those who don't like turkey too much (or at all) there is always an alternative and this could be a nice roast chicken for the big day of Christmas! Why don't you try it in one of the ways it is cooked in Greece this year, stuffing the bird with a rich filling full of taste and aromas? If you prefer you can substitute the mushrooms with 200gr. of pickled cabbage cut in thin strips and in that case omit the cinnamon

FESTIVE SEASON 2013-2013: Festive easy and fast white chocolate bars with dried fruits

A simple but delicious and very presentable little sweet treat to offer as a gift to friends and family this Festive season or to have at home and treat yourselves and your guests any time! Without too many ingredients or a complicated preparation these mini bars will prove to be the stars of the Holidays! Very easily, if you prefer, the dried fruits can be replaced by various toasted finely chopped nuts or to combine the two for a richer flavour

FESTIVE SEASON 2013-2014: Two delicious ideas for the Festive period parties!

Every year this magic season is full of dinners with friends and family but also full of cheerful parties where various colourful and tasteful dishes are served to enjoy along with our drinks. Here today we have two easy, delicious and elegant recipes to include in your parties during the Festive season! Two appetizers which both can proudly sit at your buffet tables next to other savoury and sweet treats! The fluffy choux pastry can be easily replaced by mini vol-au-vent cases or mini tartelettes if you prefer

FESTIVE SEASON 2013-2014: Melomakarona (Greek Christmas cookies) stuffed with sesame seeds

This is a different version than the classic Melomakarona. A traditional recipe coming for the beautiful island of Rhodes

FESTIVE SEASON 2013-2014: Baked baby potatoes flavoured with citrus fruits

A different but delicious version of the classic side dish which can be served next to the Festive turkey or other roasted meat during the Holidays but which, of course, are perfect for every season and occasion!

FESTIVE SEASON 2013-2014: Roxakia - Traditional sweet two-coloured pastry bites

Small and cute sweets and quite light in taste. A traditional delicacy coming from up North Greece but possibly they first arrived with the Greeks from Asia Minor. In Thessaloniki, where they are considered as a local delicacy, they also serve Roxakia as a Christmas sweet treat

FESTIVE SEASON 2013-2014: Baked quinces with rosemary make a great side dish!

Quinces are already in season and here we have a simple but delicious side dish to accompany various meats. It is an easy recipe to put together and it is a great idea to use it as a side dish for your Holiday roasted meat and poultry meals

FESTIVE SEASON 2013-2014: Kourabiedes (Greek Christmas butter cookies) flavoured with mastic

The mastic gives an extra flavour and aroma to the, already, delicate and delicious taste of kourabiedes. Another version of this popular traditional Christmas sweet

FESTIVE SEASON 2013-2014: Roasted rack of pork with dried fruits and quinces

Here we have an easy recipe to prepare for the Festive season. It is ideal for those who break into a sweat every time they see complicated recipes to put together for a dinner party for friends, especially in periods like Christmas!... Delicious pork recipe, simple but impressive at the same time, which can be presented intact and cut at the table. You will need about two chops per person, so it is best to get two racks of pork. *** Also it would be wise if you make your order a few days in advance because racks of pork are not always readily available

FESTIVE SEASON 2013-2014: Mini cakes with whisky and coffee

Serve these simple in ingredients but delicious in taste Festive mini cakes during the Holiday season to please the family and your guests. Nothing complicated about them but the addition of the whisky and the coffee turn them into a special sweet treat

FESTIVE SEASON 2013-2014: Oven-cooked deer with blackberries and red wine sauce

Something different for your Festive table if you are bored of the old classic roast turkey or other poultry. The blackberry sauce is ideal for this kind of game meat and gives extra flavour. Deer is a special kind of meat and it needs a delicate cooking so not to get tough. It's much tastier if it is cooked medium and not well done. *** But, still, if you prefer your meat further cooked it is good to have in mind not to cook it more than 10 extra minutes. A piece of deer (no bone in), for example of 350gr., needs 50 minutes of cooking in the oven at 200°C

FESTIVE SEASON 2013-2014: Edible Holiday gifts for friends and family!

The little gifts made at home by ourselves always enclose the care and the meaning of offering something special to those we love! The difficult times most people have to deal with the last few years make us to be especially careful with our finances... but having to cut off expenses is not always so bad after all since now more than ever we have the opportunity to discover hidden talents which we had not realised that we possessed... So lets start this year's festive season with a few ideas of how we could create tasty, edible little gifts for those we love. I'm sure that most will appreciate the effort and the time we spend on this and they will enjoy these delicacies made at home. Three simple but very tasty recipes, two sweet and one savoury, which you have plenty of time to prepare

RICE WEEK: Layered one-pot aromatic rice with lentils, chicken and dried fruits

So delicious and colourful this recipe! Full of taste and so nutritious it can become a family hit offering a very filling meal! All flavours come together in a very nice balance and the fact that it is in the pot in layers makes it so interesting with every bite you have tasting of the different ingredients

RICE WEEK: Fluffy rice pilaf with a creamy chestnut, mushroom and almond sauce infused with Vodka

This is one of my favourite rice pilaf recipes and one that I often cook on various occasions (formal or not) to accompany meat and poultry dishes! Personally, because I love rice so much, I don't mind having it as it is without any meat on the plate! If you too like rice, try out this recipe and I'm sure it won't disappoint you! Not to mention that it is also a great idea for your Festive table

RICE WEEK: Double cooked risotto with feta cheese and herbs

I love rice! I probably love it as much as I love potatoes and probably more than I love pasta! My favourite type is the yellow long grain one but the last few years I have a thing about the wild rice too. Today's recipe is one of my favourites with this precious little grain and it is so easy to prepare. Definitely it can be served as it is but it also makes a great accompaniment to various roast or potted meats and poultry

RICE WEEK: Easy rice pilaf with mussels cooked in wine, mustard and tomato sauce

This is a quite popular dish around the country and especially in Northern parts, like Thessaloniki, where mussels are a super delicacy cooked in so many different delicious ways! There are variations of the recipe and my favourite is the one where pine nuts and black raisins are added into the mussels sauce getting this special "a la Polita" flavour brought to us from the Greeks of Asia Minor. The rice suggested in the recipe is the Basmati but, since it is not our favourite type of rice, I have tried the recipe using the old, good long grain one

RICE WEEK: Rice pilaf with chicken livers, chickpeas and raisins

A delicious rice pilaf which arrived to us thanks to the Greeks of Asia Minor who are the experts of this type of cuisine. This is one of the finest of Northern Greece traditional dishes and although it can be served any time, during the Winter months it gives this special hearty feeling. Cooking the ingredients with less liquids you can have a delicious stuffing for roast turkey or chicken 
 

 

RICE WEEK: Risotto with beetroots and fresh tarragon

A different dish for risotto with the addition of refreshing beetroots, flavoured with tarragon. A very tasty and colourful recipe to enjoy

RICE WEEK: Baked tomato rice with raisins, pine nuts and fresh herbs

An old Indian proverb says that "grains of rice should be like two brothers - close to each other but not stuck together".... The sure thing is that in our every day cooking life we need to know which type of rice suits better to each recipe. Like this dish today which is a very hearty and delicious rice pilaf with, probably, the most popular variety of rice in Greece, the yellow long grain one. The sweetness of the raisins and the crunchy pine nuts give an extra flavour. A good company to various meat or poultry dishes

BAKING BREAD WEEK 1: Savoury loaf filled with mildly spiced ground meat and Feta cheese - A bread which is a meal on its own!

My preference for savoury "things" as opposed to sweet ones must be rather known to many of you by now.... Another weakness of mine, not so well known perhaps, is the freshly baked homemade breads. And of course the savoury ones! Imagine my pleasure every time recipes like today's are discovered! Not only a savoury homemade bread but filled with some flavoursome filling at the same time! How deliciously exciting! A bread that can easily get packed to take with you at a picnic, to serve proudly at a children's party or to serve as a light meal with some salad. Things can get easier if you prepare the ground meat the day before or if there is any leftover meat sauce from a previous meal so to gain some time. Just keep in mind that if you use any leftovers the sauce needs to go in the bread well drained of its juices

BAKING BREAD WEEK 1: Aromatic Tsoureki breads with double chocolate filling and almonds crust

Most of us (Greeks) when we talk about Tsoureki bread our mind turns to thoughts about Easter time and Christmas because this lightly sweet bread is so much connected to those two celebrations. And it was like this for God knows how long until this delicacy from a traditional sweet made at home started becoming a standard commercialised item at the bakeries and later on at the supermarkets. So, nowadays, you can find Tsoureki all year round and in so many different shapes and flavours that you wouldn't imagine! This recipe today combines the traditional flavour and method with a small modern, but delicious, twist making it a really great treat for all seasons!

BAKING BREAD WEEK 1: Easy recipe for beer bread + a few good ideas to perk it up

With this recipe you don't need to worry about anything! No sifting or preparing a pre-dough, no hours of waiting to rise, not even any kneading! It is actually a great way for the beginners or those who are not so familiar with the "baking bread at home" to get used to the idea. Just a bowl, a whisk, a loaf tin, a well preheated oven and a few simple ingredients are enough to create a delicious homemade bread. After that a few tasty ideas to make this bread even more interesting in flavour!

BAKING BREAD WEEK 1: All-season sweet bread rolls with cranberries and dried figs

These sweet bread rolls are suitable for all hours and seasons! For your breakfast or just as a snack they are a great idea to make at home. Cranberries and dried figs go nicely together but it doesn't mean that you can not use different fruits like for example dates, blond raisins or finely chopped prunes. Using a muffin tin makes things easier so to have equal-sized rolls to present 

BAKING BREAD WEEK 1: Individual bread rolls with caramelised onions

These cute bread rolls, based on the idea of the Italian focaccia, they are great to be served any time or season and in any occasion! Okay, most breads require plenty of preparation but it is really worth the trouble and the time we spend and these rolls will reward you in the best way! Ideal for snack, picnic, served at any buffet or dinner gathering they will satisfy all those who can really appreciate the homemade fresh bread!

BAKING BREAD WEEK 1: Sweet bread with honey, hazelnuts and saffron

Lightly sweet, this bread is a great idea to enjoy all day long as a snack or to accompany your tea or coffee with it! The hazelnuts give this beautiful nutty flavour and light crunchy texture and the saffron this distinctive colour and taste. Surely a bread for all seasons and how nice to be done by your own hands and have the house full of the aroma of the freshly baked bread!

BAKING BREAD WEEK 1: Classic cheese bread with Feta cheese

Homemade bread! Who can say no to a freshly baked loaf in whichever form it is done... savoury or sweet, in the classic way or a bit different when stuffed with various tasty fillings.... always homemade bread brings smiles to people's faces and there are times that we could stay all day long with just a nice loaf of bread nibbling away.... Lets start this week with a classic Greek homemade bread, the "tyropsomo" which can, also, be served easily as a snack, something easy to take with you at a picnic or at work and great for the kids for their school lunch. This version is the most common you can find all over the country but it doesn't mean that it is common in flavour! A good quality of Feta cheese and olive oil are the secrets and then everything is easy

DRIED PULSES WEEK: Homemade yellow split peas gnocchi with ground meat ragoût

Lets finish this "dried pulses week" with a really delicious and more meaty recipe so to please those who no matter what,can't live without any meat for too long...:-)) It is true that homemade gnocchi demand some of our time but they are worth it and this version with the yellow split peas (the Greek Fava) gives you the chance not only to put some pulses in your life but also to try out something different than the classic gnocchi. The rich ragoût sauce really compliments the recipe and the two together are perfect!

DRIED PULSES WEEK: Easy and fast baked chickpeas "burgers" with spinach and herbs

Now these fluffy "burgers" not only can become a super delicious and nutritious meal for the whole family but, also, a great idea to persuade the children to eat dried pulses... They can be served as they are, along with some rice pilaf and a salad or to become the main thing to build up some luscious burgers at home 

DRIED PULSES WEEK: Potted spicy fava beans in tomato sauce

This recipe can be served as a main meal but also it is a great idea for a meze dish to share. It is not complicated at all to prepare and just a few simple ingredients are enough to create this nutritious recipe. Everything comes together nicely and the hot pepper gives a more interesting flavour 

DRIED PULSES WEEK: Spicy potted lentils with Winter root vegetables

Lentils, another tasty and nutritious pulse which can be cooked in so many ways and my personal favourite! Today's recipe is totally different than the classic Greek lentils soup giving us the chance to try something really delicious. The root vegetables used in this recipe are some of the most popular of the Wintertime and definitely help the dish to become so rich and filling! You can always substitute turmeric with the curry powder of your preference for a more spicy flavour

DRIED PULSES WEEK: Aromatic chickpeas stew with black olives

Great idea to cook this super nutritious and tasty pulse! The chickpeas are so versatile and why not have them as a stew in a light tomato sauce and enriched with the distinctive flavour of black olives! Feta cheese and fresh crusty bread will complete this meal in the best way!

DRIED PULSES WEEK: Baked giant beans with Winter veggies in tomato sauce, served with country-style sausages

This is truly a delicious, rustic-style and so hearty Wintertime meal! Inspired by a traditional recipe coming from Central Greece you will see how nicely balanced are the various flavours and how the giant beans "need" really the sausages to elevate the classic dish to something special! A rich red wine is the most appropriate to serve next to this dish

DRIED PULSES WEEK: Black-eyed beans "stifado" cooked with sweet shallots in light tomato sauce

I admit that I have not honoured dried (and fresh) pulses as much as they deserve so far, so I decided that it is time to pay more attention to them. So, this week is dedicated to various dried pulses which are so tasty and super nutritious! In Greece they are quite popular and we cook them in soooo many different ways! Not to mention that they've been always a staple in the Greek cuisine and especially in the old days for so many people when meat was not so easy to buy... The recipe today is inspired by the classic (meaty) "Stifado" recipe thanks to the small sweet onions involved in the recipe. It is an easy dish to prepare which is, also, ideal for the vegetarians and the vegans

SAVOURY PIES WEEK 1: Oven-braised lamb with rice, leeks and herbs cooked in wine sauce and used as a filling for a traditional meat pie

This is such a great pie! Based on traditional recipes from around the country it is really a full meal itself and not so much a first dish or snack as can happen with other pies. Rich in ingredients and full of taste the filling makes this pie a hearty dish to enjoy with family and friends during the Winter months! I would like, though, to mention that if you are not big fans of lamb you can substitute with pork meat or mixed ground meat. This is something I've done after the first couple of times I followed the recipe in its original version. I can assure you that the pie was equally delicious!

SAVOURY PIES WEEK 1: Traditional "Kihi" spiral pie with leeks and feta cheese

This is one of the most delicious traditional pies in Greece coming from the Kozani region in Northern part of the country. I have not managed to discover where the name "Kihi" derives from. If the name indicates the type of the pastry (and then the pie getting its name from it) or not or if the word "Kihi" implies the "spiral" shape of the pie in some local dialect maybe ... I really don't know, always we knew this pie as "Kihi from Kozani" and I suppose that was enough:-)) But, if anybody out there comes from this region and they know the story behind the name of this pie I would love to hear about it! What I did manage to find out, though, is the difference between the spiral "Kihi" from Kozani and the spiral cheese pie coming from Skopelos island (another famous delicacy). According to many, the main difference is that the "Kihi" is always cooked in the oven and the Skopelos spiral cheese pies are cooked in the pan, shallow fried. Well, both are delicious but today I present you the one from Kozani with leeks in the ingredients besides the feta cheese

SAVOURY PIES WEEK 1: Traditional feta cheese pie with easy homemade phyllo

This traditional recipe coming, mainly, from Northern and Central Greece is really delicious and quite easy to prepare. The ingredients not too many, as you will see... just a good quality of, not too soft or not too hard, feta cheese is more than enough! As for the pastry, you don't need any special skills to make any fancy phyllo as with other pies. Your fingers are enough to stretch the pastry out and make a few thick pastry sheets. This technique will make the pastry so nicely crunchy! 

SAVOURY PIES WEEK 1: Chicken pie with Kasseri cheese and leeks in homemade pastry

Some of my favourite ingredients are involved in this recipe and the result is really delicious! Leeks, soft mellow Kasseri cheese and chicken work together so nicely creating a really filling meal. As with most Greek pies this one too can be served as a main meal if you want and if you think that making your own pastry is too much then an option for this kind of pie is the shortcrust pastry (two sheets) or four store-bought thick phyllo pastry sheets

SAVOURY PIES WEEK 1: Savoury pumpkin spiral pie with herbs and goat's cheese

Once again the seasonal pumpkin is the main ingredient in a recipe and this time in a traditional savoury pie which can be served as a main meal or snack or first dish. The ingredients are few and simple but they are all so tasty and they come together in such a nice balance. The original recipe uses a very tasty herb we have in Greece called "Kafkalithra" which is the Mediterranean Hartwort and is aromatic and very distinctive in taste. If not easy to find it you can always use parsley or garden chervil which both are good substitutes for this pie

SAVOURY PIES WEEK 1: Traditional Cretan snail and potatoes pie with herbs - Don't feel intimidated by it!

I'm certain that some of you will turn your heads on the other side or scroll down immediately only by the sight of the title of this recipe but before you do just bare with me because there are always alternatives... I must admit that only 4-5 times so far in my life I have tried snails (cooked only in the Greek classic way and only twice have tried this kind of pie and not once I have cooked them myself) and I must, also, admit that snails are not exactly my idea of "meat".... but, at least regarding this pie, things are not or taste so bad as you would think because, honestly, if you don't know in advance what there is inside the filling it is rather difficult to feel the difference... Not so much because you could not distinguish the "proper" meat from a snail but because by the time you will realise you have already tried it and thanks to the rest of the ingredients the taste is soooo good and you forget all about the snails... well, almost, because then you start thinking about them... Anyway, as I say on the top, there are alternatives and if snails put you off just follow the recipe using the rest of the ingredients and some "proper" meat instead like ground lamb or beef. Those who come from Crete, because this is where this famous pie comes from being a real delicacy in various areas of the island, probably will get mad at me but hey... snails are snails and not all people like the idea of them!