The famous Baklava Greek recipe!


Chop the walnuts to medium fine and mix with 1 cup sugar, 1/4 tsp ground Cinnamon and 1/4 tsp ground Cloves. Melt the butter.

Cut the Fillo in half so that each sheet fits the bottom of the Baking Pan. Generously butter the bottom and sides of the baking pan and place the Fillo, one sheet at a time, in the baking pan.

Generously spread butter on each sheet of fillo as it is placed in the pan.

On every 6 to 8 sheets of Fillo spread a layer of walnut mix. Continue layering Fillo sheets and walnuts until Fillo is complete.

Pour any remaining butter over top of the Baklava.

The secret to good flaky Baklava is to have each sheet of Fillo well buttered so that the sheets do not stick together. With a sharp knife, cut the Baklava diagonally to form diamond shaped pieces.

Preheat the oven to 350F degrees and bake the Baklava for 40 to 45 minutes or until golden brown on top. Remove from oven and allow to cool completely.


Mix one cup water, two cups sugar, 1/4 tsp ground cloves and either 3/4 tsp Cinnamon or the Cinnamon stick in a sauce pan and bring to a broil. Simmer for 20 minutes.

Pour the boiling syrup over the cool Baklava and allow to cool completely again.

When cool, serve individual pieces with strong sweet coffee and dried apricots for an exquisite dessert.

Tzatziki for your girlfriend!

Tzatziki is one of the most famous Greek salad recipes. Based on yogurt, it can make a good couple with bread, while eating legumes.

But not only this! Greeks dive the barbeque meat in tzatziki, not in unhealthy ketchup and mayonnaise.

You can try it in your next barbeque party and leave the guests astonished. Its coolness will make a really good combination with hot meat.

Taking some bread dives into tzatziki is a good way to drive your hunger away, bachelors! Apart from meat and legumes, it can also be combined with other foods.

Try it to impress your girlfriends and boyfriends! But not exaggerate with the garlic!


Smash the garlic and cut the cucumber into small pieces (cubes).

Then put everything in a bowl and stir up until only yogurt and cucumber pieces can be seen. Preserve in the fridge.

It’s that simple!! If you want you can add only one smashed (always smashed!) clove of garlic.

Then taste it and add the second one if you want it heavier. You can add 3 or 4 as well. Do not overdo it!

You may also try this other delicious Tzatziki Recipe if you wish.

Beef Casserole – Stifado

Greek – Στιφάδο


Heat the olive oil in a large saucepan and brown the meat in it. It will produce a lot of moisture but continue until it has all evaporated and the meat starts to turn golden.

Slowly pour the vinegar over it and, when the steam subsides, add the wine. Then add all the remaining Ingredients except the vegetable oil, onions and sugar, cover and cook slowly for 1 hour or until the meat is almost tender.

Heat the vegetable oil in a frying pan and add as many onions in one layer as it will take. Sautee them gently for about 15 minutes, shaking and turning them over until they brown lightly.

Lift them out with a slotted spoon and spread them over the meat, distributing them evenly. Repeat until all the onions are done.

Sprinkle the sugar over the onions, cover and cook very gently for 30 minutes, until the onions are soft but not disintegrating.

Do not stir once the onions have been added, but rotate the saucepan occasionally to coat them in the sauce.

Pasta Flora, Athens Style – Athinaiki pasta flora


  • 1/2 lb Sweet butter
  • 4 Dried figs
  • 1/2 cup Granulated sugar
  • 1/3 cup Raisins
  • 2 eggs
  • 1 orange (grated rind only)
  • 6 tb Cognac
  • 1 cup Apricot jam
  • 2 cups All-purpose flour (or more)
  • 1 tb lemon juice (optional)
  • 1/4 ts Salt
  • 2 ts Cornstarch
  • 1/2 ts Baking powder
  • 1/3 cup orange juice
  • 2 cups Stewed apricots


Using an electric mixer, beat the butter until light and fluffy and gradually add the sugar, 1 egg and an egg yolk, and 3 tablespoons of the Cognac, beating thoroughly after each addition. Sift 2 cups of the flour with the salt and baking powder and add slowly to the batter, while beating on medium speed. Remove the beaters and finish by hand, adding only enough flour to make a soft dough. Knead. Cover and refrigerate for at least 30 minutes.

Meanwhile, slice the apricots into uniform pieces and place in an enameled pan. Soak the figs and raisins in the remaining Cognac until swollen, then mince and add to the apricots along with the orange rind, jam, and lemon juice and stir into the apricot mixture, then cook over medium heat until thick, stirring constantly with a wooden spoon. Cool.

Remove the dough from the refrigerator and set aside about one-third for the latticed top. Using your fingers (the dough will be too soft to roll), press the larger portion of dough into a buttered 9 x 12 x 2-inch baking pan, pressing evenly about 1/4-inch up the sides. Pour the filling into the dough-lined pan.

Divide the remaining dough into walnut-sized balls and roll each ball into 1/2-inch strips. Using the strips, make a lattice over the top of the pastry. If using a glaze, beat the remaining egg white slightly with a fork and brush on the dough stips. Bake in a moderate oven (350 F) for 45 minutes, or until golden in color. Remove and cool in the pan on a rack. To serve, cut into 1-1/2-inch (or smaller) squares with a sharp knife.

Note: You may prefer to use peaches and peach jam, strawberries and strawberry jam, and so on, instead of apricots; also diced candied peel adds a colorful note when substituting for figs; and slivered almonds may be added to the filling.

Ancient Greek Gilt – head bream with cheese and oil – Arxaies tsipoures me tyri kai ladi

Greek: Αρχαίες τσιπούρες με τυρί και λάδι
Serves / Yields: 4 persons
Season: All season


  • 1 ½ kg gilt – head bream fish
  • 225 gr pecorino romano cheese
  • 3 spoons olive oil
  • 1 tea spoon salt
  • 1 tea spoon cumin


Clean the fish and scrape the scales carefully. Remove head and tail. Mash the cheese and beat it in a mixer with the olive oil. Baste a baking pan with oil and place the fish into it. Spread half of the cheese mixture on top of the fish and ensure that it is well covered by the mixture. Turn the fish upside down and spread the other side with the rest of the cheese mixture. Preheat the oven in 220 C and bake the fish for 10 – 15 minutes. Remove from the oven turn it upside down carefully and bake for another 10 – 15 minutes. Mix the cumin with the salt and dredge it over the cheese crust. Sprinkle the fish with one spoon olive oil and serve.

Ancient Greek Fish with coriander – Arxaio psari me coliandro

Greek: Αρχαίο ψάρι με κόλιανδρο
Serves / Yields: 2 persons
Season: All season


  • 2 spoons of coriander seeds
  • 1 tea spoon salt
  • 2 steaks cod
  • Vinegar, made from white wine.


Preheat the oven in 190 C. Place the coriander seeds in a baking pan and bake them for 10 minutes. Let them coo for some minutes. Mash them with a mortar together with the salt. Drain the fish steaks and remove any tiny bones you can find. Sift them with the coriander mixture and place them in a baking pan (baste the baking pan with oil). Cover the pan and place it in the oven. Bake the fish for 20 – 25 minutes. Remove from the oven, sprinkle with vinegar and serve hot.
Note: Do not forget to sprinkle with vinegar.

Ancient cooked tuna – Fileta tonou sti katsarola

Greek: Φιλέτα τόνου στη κατσαρόλα
Serves / Yields: 4-6 persons
Season: All season


  • 8 tablespoons olive oil
  • 8 leek cut in rounds
  • 8 celery sticks finely chopped
  • 1 full teaspoon rosemary
  • 1 full teaspoon thyme
  • Salt and pepper
  • Half of a medium sized cucumber cut in rounds
  • 2 1/2 cups water
  • 2 1/2 cups dry white wine
  • 6 pieces of tuna


Heat the oil in a large saucepan and saute the leeks and the celery until soft. Add the herbs, the cucumber, the water, and the wine. Mix well and put the tuna slices on top of the vegetables. Cover the pan and boil on a low heat for 30 – 45 minutes, according to the thickness of the tuna. Serve with rice and a green tossed salad.

Christmas pork with chestnuts

2/3 cup olive oil
3 pounds boneless pork
4 cups chopped onion
2 cups chopped tomatoes
1 teaspoon cumin
8 small potatoes, peeled and cut into 4 pieces
1 cup whole chestnuts
how to cook it
Boil the chestnuts after they are peelable and then peel them. Heat 1/3 cup olive oil in a casserole utile and brown the meat over high heat, stirring frequently in the pot. Remove the meat with a fork. Then add the onions. Cook over medium heat, keep blending it, up to the moment it gets browned (do not overdo it), about 7 minutes. Place the meat back in the pot, season with salt and pepper and pour in the tomatoes. Bring to a simmer over low-medium heat. Add the cumin and pour in enough water to cover the meat. Cover it and when it is brought to a boil, reduce the heat. Simmer for about 40 minutes. Pour in additional water so to keep the mixture covered. Continue the simmering while covered one more hour. Add the potatoes and chestnuts and continue cooking for another 30-40 minutes. Add water if necessary as it simmers so to keep the meat covered. Add some salt and pepper and serve warm.