Feta cheese batter-pie with (leftover Easter) boiled eggs and spearmint

This is the pie I was telling you about and it is easy to prepare, fast, delicious and of course when made during or just after Easter it is a great way to use up some leftover Easter eggs. Although nowadays the store-bought dyes for Easter eggs are not toxic, it is preferable if there are no spots on the eggs caused by the dye getting through the possible cracks during boiling. Another thing (ideally) is to use eggs that they are slightly soft boiled. There is a possibility some of the eggs, because of their weight, will sink into the batter (as happened to me the first time I made this pie) but it doesn't mean that the taste of the pie will be effected. To avoid this unfortunate incident though it is better if you use a shallow and large pan so the batter will cover the bottom like a pizza does. We had this pie along with a green, seasonal salad and it was a great light meal. It can be served as a main or first dish but it is also great to take with you to a picnic because it can be made all year round and not only at Easter time

Country-style sandwich with roasted lamb - A tasty solution for the leftover Easter meat

This is what I was telling you about regarding the leftover Easter food... Mainly eggs (a nice pie is coming up) but also leftover Easter meat... and I believe it has happened to many of you too- more than once... Being left with plenty of roasted lamb the next day, especially if cooked on the spit where always a bigger quantity of meat is needed... I'm sure you don't really need my tips but just in case you are out of ideas, or fed up of cooking for the Easter weekend, here there is an easy recipe which became a favourite of ours the last few years on a day like this. A simple but nevertheless very tasty sandwich! Sweet and sour flavours really love the roasted lamb (or goat kid) and it will give you the chance to taste something different without a lot of effort. *** The cheeses used are only an indication. You can use various fresh white or blue soft cheeses for the mixture to give the flavour you prefer

Tender Spring lamb with artichokes, mild spices and herbs - A delicious family-friendly Easter meal

Of course most households (at least in Greece) have made their plans for tomorrow's big Easter feast but this recipe is a very tasty idea to have in mind for next year or to enjoy it anytime during the coming Spring and Summer months. It is an easy and seasonal recipe and definitely one of the most popular lamb dishes for those who don't have the chance to enjoy lamb or kid on the spit. Besides, lets not forget, that roasted lamb on the spit is not so common as a tradition in all regions of Greece but mainly in the Central part of the country. From there at some point it was spread elsewhere but, for example, in areas of North Greece and in many islands the tradition remains cooking the meat in the pot or in the oven. The lamb is a great friend of artichokes and vice versa and this is only one of plenty of versions of these two cooked together. The addition of the herbs and the spices only compliments the final result ending up with a really luscious dish

Greek-style Easter eggs salad with capers and vinegar mustard dressing

Every year, in most households I believe, the amount of eggs dyed for the Easter weekend are far more than enough! And, believe me, they never get wasted because they have more than one use! What I mean is that beside the traditional game we have with the red eggs (click here to find out about this interesting tradition of ours) and which some of them are consumed there and then, the rest will be used in various salads, pies and as an appetizer or side dish either the same night or during the big feast of Easter Sunday but also during the following days. This recipe here is one of many versions of Easter eggs salad we make in Greece and it is really very tasty. Just a few ingredients are enough to transform the ordinary boiled eggs (in this case Easter ones) to a delicious dish! We have tried this recipe already using it as a meze dish to accompany our ouzo (with ordinary boiled eggs) but I'm looking forward to having it again on Sunday since the Easter eggs I find that, in a mysterious way, always are tastier:-))  

Traditional Roumeli-style Gardoumbes - A "must" Greek Easter delicacy

What can I say about "Gardoumbes" and how, really, to describe not only what they are but also how significant to the Greek Easter feast and a staple recipe they have become in various regions of Greece! A traditional dish which can be found in various areas and under different names ("Gardoumia" is another one) and which are a speciality, usually, cooked during the Easter either as a main dish or, more often, as a meze dish. Some of the most famous Gardoumbes recipes come from areas in Central Greece (commonly known as "Roumeli") and from this region comes the today's recipe. For me this version was something quite different than the one I was used to since I was a kid and I had to try it out. My mother comes from Evritania (an area in Central Greece) and every year, beside the rest of the delicacies she was cooking, Gardoumbes were always a must at our Easter table. Gardoumbes were (and still are) one of my mother's special dishes but although she follows a traditional recipe of her mother's it is different than the one I'm presenting you today. The idea is the same but more greens and fresh herbs are used in this one and they are cooked in the oven. Gardoumbes, though, can also be cooked in the pot but they are delicious either way. As I said, the idea is the same and the main ingredients, again, are the lamb's or goat kid's offal and intestines. In our family, usually,they were served along with the Mageiritsa soup on Saturday night and then on Easter Sunday as a meze dish along with others while waiting for the lamb or the kid to roast on the spit during the times we were spending Easter away from Athens. What my mother does, and I believe that most home cooks do, is to prepare the ingredients for the Gardoumbes and after cutting the offal into thin strips what small bites are left go to the pot to become the Mageiritsa soup

"Tsilihourda" - A different version of the traditional Easter mageiritsa

In most households around Greece after the Resurrection church service, on Saturday night, a plate of hot Mageiritsa soup is waiting so to start the joyous Easter feast which will last until Monday! There are various recipes of Mageiritsa around Greece and nowadays even vegetarian versions of it exist or others with chicken for those who are not fans of the lamb's offal traditionally used for this special delicacy. Here we have a version of mageiritsa called "Tsilihourda", a traditional recipe coming from Corfu island. It is quite different than the classic mageiritsa : first of all Tsilihourda is not a soup really like the classic recipe which, personally, I'm glad about since I'm not a big fan of soups! Then, no rice and no avgolemono sauce are involved which again to me looks more attractive. Another difference is the addition of garlic and wine. But, regardless the differences from region to region, what all mageiritsa versions have in common is the lamb's offal and that doesn't change. Tsilihourda, in my opinion, is a lighter type of mageiritsa comparing to those I'm used to and definitely it is worth a go!

Easter eggs dyed in the old, natural good way!

The preparations for the Easter have started in Greece once again! In most households the baking of Easter sweet goodies is well on even since yesterday! We, though, will start with something different. Something which traditionally is prepared on Holy Thursday and if there is not enough time that day then people have another chance of doing it on Saturday. On Good Friday nothing much is happening related to cooking and preparations for the Easter weekend because that day is a day of grieving for most Greek Orthodox people as an honour to Jesus's crucifixion and burial. So, we are starting with Easter red eggs but this time showing how we could dye them in a natural way as people used to do in the past when all these modern, fancy products didn't exist. This is just one of few different ways using natural products. Simple ingredients will be needed and you'll end up with some dark red, decorative Easter eggs. I still remember my mother following a natural way of dying eggs and I have done it myself a few times but unfortunately then the easy way got me and I had not done it for quite some time. This year though back to basics and back to nature for a change!

Creamy Kasseri cheese pie

Just a few ingredients are needed for this delicious cheese pie! In my opinion one of the best versions of Kasseri pie I have ever cooked! It can be cooked any time of course, but I believe it is a very nice idea to serve it this Easter Weekend and to enjoy it along with all the rest of delicious Easter food after the long period of fasting

Oil-free lentils soup for Good Friday

For the Greeks around the world this is the Holy Week and this weekend the Greek Orthodox Easter is celebrated. On Good Friday one of the most common dishes people might have is the lentils soup. Usually cooked in the classic way but without any oil in and in some cases not even tomatoes are added. Here today we have a different version of this soup but still very filling and tasty
 

 

Delicious and easy stuffed hard-boiled eggs

This is a tasty and easy recipe to follow for stuffed eggs for all year round. It is also, though, a great idea for using up any leftover Easter eggs you might have in the fridge! Only a few ingredients are enough for this recipe which can be served as an appetizer dish

Easter mixed-greens pie with homemade pastry

In the Greek Easter table a pie (or even two sometimes) is a must! Usually a cheese pie of some kind and/or a greens pie are the most common ones for the day since there is a lot of meat around and you need something nice to balance the flavours. Try out this special greens and fresh herbs pie and I believe that you and your guests will enjoy it to the full! The greens are only an indication, beside the spinach and the Swiss chard, the rest could be any type of wild greens you might prefer or you can find in your region. If you don't have time to prepare this homemade pastry (which I strongly recommend because it is delicious) then you can use shortcrust pastry which is more suitable for such kind of pies

Roast lamb leg with artichokes and potatoes

Another recipe for lamb to cook for the family any Sunday, but why not this Easter Sunday as well? Just a few ingredients and a comfortable way of cooking will give you a delicious meal! The food is slowly cooked in the oven with the meat falling off the bone and the potatoes with the artichokes getting together well becoming so tasty and mellow

Easter spinach and leeks terrine with yoghurt and Anthotyro cheese

This is a very tasty recipe, light and refreshing and a great idea to serve it as a first or side dish on Easter Sunday table to enjoy with other delicious special dishes! Ingredients that are in their season now and match together very well to create this special terrine! The terrine can be prepared from the day before, which will save you time, and left in the fridge covered without losing any of its freshness or taste

Tender roast goat kid with mellow potatoes

This is one of the most classic Sunday's roasts in Greece all year round! But the Spring-time goat kid or lamb are always tastier and I think this is a great recipe for the foreign friends of our blog to enjoy on Easter Sunday! Easy to prepare, without difficult ingredients and the fact that it cooks in the oven gives you the chance to relax and enjoy this special day. I hope you'll enjoy it

Easter lamb roasted on grapevine twigs

Some cook it on the spit (the lucky ones!) and others they prefer it stuffed. Some cook it in the pot and others they prefer it in the oven. The big star of the Easter table is cooked in Greece in so many different ways, but it is worshiped the same from everybody (or almost...). For example in areas of Roumeli (Central Greece), as well as other parts of the country, a traditional way of cooking the Easter lamb is to weave vine twigs together to make a bed in a deep roasting pan for a whole lamb (or goat kid), which gives the meat a rich "woody" flavour. If you don’t have a vine in your garden ask a friend, your butcher or your grocer to help you out –normally someone is sure to be able to get their hands on some. Also, make sure to wash the twigs well in plenty of water before using them. Alternatively, if you can't find any, place the meat on the oven metal rack and in the pan you'll place underneath it, make a bed of a bunch of fresh rosemary (or mixed similar herbs) so to give a special fragrance to the meat

Easter Mageiritsa soup with chicken livers - A milder version of the classic recipe

Two years ago I posted the classic recipe of the "Mageiritsa soup" but it doesn't end to that one... We also could have a vegetarian version of mageiritsa and again it doesn't stop to that either! There are so many things we could say about this special, once a year, soup!! The main star of the Easter Saturday night feast after the Resurrection church service in most households around Greece. There are as many versions of it as there are people's preferences! Different versions from region to region but also from household to household! Others they prefer "mageiritsa" soup rather thin and others quite thick, with egg/lemon or tomato sauce. Housewives argue about things(probably silly to the rest of us) like"should the lamb liver be cut in small cubes or roughly chopped?...»! And there are families which cook the same soup but in two different versions so to please everybody: one pot with chopped lettuce included and the other pot without any!!!! What can you really say? You just give up!:-)) So, this year's version of "mageiritsa" is for those who would like to taste some of the traditional Greek Easter dishes but the idea of the innards of the lamb (traditionally used in this soup) puts them off.... Try this one out, it is very tasty and hearty! The original recipe demands of trahanas but you can substitute with rice or bulgur

Tahini soup with rice for Good Friday

The fasting period is in its peak for the Greeks since the Holy Week started last Sunday. During the last week of Lent, before the Greek Orthodox Easter, many Greeks around the world observe the olive oil-free fast. On Good Friday especially, the table is never really set and people observing Lenten customs to the letter will eat such things as steamed shellfish, dried pulses cooked in water without any oil in, lettuce dipped in vinegar (signifying compassion with the ordeals of Christ) and plenty of raw vegetables. Each region has its own customs like in Makedonia and Thrace, where people eat preserves made with dried fruit and without any sugar in, drinking up the juice, while in other parts of the country they eat raw broad beans soaked in water and sprinkled with rock salt and oregano as a fortifying snack... Tahini soup is one of those dishes that a lot of people love to eat during fasting periods and especially on Good Friday. It is so nutritious and so filling thanks to the sesame which is the base for the tahini paste. And although there is oil in the sesame seeds it seems that it is one of those ingredients that they are allowed to be eaten that day. There are a few variations of this soup around the country but all of them start and finish to this unique ingredient: the tahini paste. Here we have a version that the monks of the monasteries of Mount Athos follow and believe me that over there some of the most nutritious, healthy and delicious cooking is taking place all year round although meat is never involved in any recipe!

Easter egg salad with capers

The Greek Easter table is full of various delicious dishes which can feed a whole army!!! Every year many of us think "lets not do too many things this time, who is going to eat all this food?"... and yet again we get into our kitchens and we start cooking as if there is no tomorrow!!:-)) I suppose all these special Easter delicacies (some of them for once a year) are so tempting and we can not really resist them... not to mention of course that those of us who fast for at least one week before Easter Sunday are drooling only with the thought of the roast lamb and the red eggs and all those (full of cholesterole but who really cares!) meat meze... But don't think that meat is the only ingredient presented that day. So many different dishes are served and among them tasty and refreshing Spring time salads like the one I have for you today. It can easily be adjusted according to the number of guests of that day

Goat kid and potatoes baked in baking paper

This is a great recipe for a hearty Sunday lunch but since Easter time is not too far away keep it in mind as an idea for that Sunday... If you don't like goat you can easily substitute with lamb. Try to find and buy waterproof baking paper to ensure that the packet will stay intact while cooking and the juices will not escape

Phyllo pastry rolls with chicken and eggs

Tasty little chicken rolls with crunchy phyllo pastry. A delicious idea for the leftover Easter eggs!