A pie in layers called.... "Cheese bread"...

Don' even ask!.... Although it looks like it and although a kind of phyllo pastry is involved they don't call it "pie"... On the other hand, as it is obvious, you could not call it "bread"- not with the classic meaning of the word anyway because.... it is a pie actually. Whatever the name, it is a traditional and unusual recipe coming from Central Greece. Despite the fact that the name and its definition can easily confuse you, it is delicious!!!!!

Grilled filleted fresh sardines

So many ways to cook the fresh sardines. This is the most easy recipe for those who don't have a BBQ

Fried octopus

Another seafood meze. So tasty and so simple to cook! A great company to other mezes during the Summer together with ouzo or beer

"Kontosouvli" with spiced yoghurt dip

"Kontosouvli" literally means "short skewer" and it is a Greek delicacy with marinated pork pieces mixed with lamb pieces or with only one of the two meats and cooked over coals while the spit slowly turns. It is delicious! The "kontosouvli", usually found in the grill houses around Greece, is cooked on a really long skewer (spit). They take big pieces of meat (marinated overnight), pass them through the spit and then (in most cases) they cover the meat all around with caul fat (the fatty membrane which surrounds the internal organs of lamb or cows etc). This helps the meat not to fall off the spit while it is cooking and also keeps it juicy because of the long time of slow cooking over an open charcoal pit. I will not pretend that kontosouvli can be as successful when cooked at home as the one in the grill houses but still it can be delicious if we follow a few essential rules so to end up with a great tender and succulent meze to share with friends. Just remember that Kontosouvli is not ready at one time. While the rotisserie slowly turns the outter layer of the meat gets cooked and lightly crispy and then it is sliced-off and ready to be served. The cooking continues and when the next outter layer of the meat is cooked and crispy slice off some more... In this recipe today, for your convenience, the pieces of the meat are cut in smaller pieces (see last photo)

No pastry "Chania Boureki" with courgettes and potatoes

This is a delicious pie recipe coming from Chania, in Crete. The classic "Chania boureki". The secret in this pie is the very, very thin slices of the vegetables and of course the good quality of the cheese which traditionally it is the fresh "myzithra" cheese. This version is made with no crust involved but there is also the one which is made with home made pastry

Melopita - Traditional honey pie

This is a very tasty and very light dessert coming from Sifnos island (in Aegean Sea) and for a change with no syrup on!! We could call it the "Greek cheesecake"... Traditionally "Melopita" is an Easter sweet pie but it doesn't mean that you can not have it during the rest of the year. The classic version is the one I present to you today with only a few nutricious ingredients (with no crust or any other kind of pastry involved) . The key ingredient is the cheese they use in this pie. It should be the "anthotyro" (similar to the goat's cheese) or the fresh unsalted "myzithra cheese". I have seen and tasted a version with a home made pastry which was delicious but I'm not sure how much traditional it was. It's an easy recipe and it will accompany your tea or coffee perfectly