Meze | Μεζέδες

A delicious selection of appetisers enjoyed as a light meal.

SPICY TIROKAFTERI TIROPITES.

If you love Tirokafteri as a dip, you’re going to love it as a tiropita. Nothing better than pairing this creamy dreamy feta dip with the crunch of Fillo Pastry!

Ingredients
Makes approximately 25 Tiropites
375g Antoniou Fillo Pastry @antonioufillopastry
200g feta cheese
1/2 a red capsicum, chopped roughly
1/4 cup extra virgin olive oil
2 cloves fresh garlic
2 tablespoons Greek yogurt
1 long chilli
Extra olive oil, for brushing Fillo

Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.

Preheat oven to 170 degrees Celsius.

In a food processor, combine feta cheese, capsicum, olive oil, garlic, yogurt and chilli. Process or blend until smooth. Set aside and prepare the Fillo.

Lay out a sheet of Fillo Pastry vertically in front of you. Drizzle and brush with olive oil then lay another sheet over the top. Use a sharp knife to cut along the Fillo vertically creating 3 strips.

Brush each strip lightly with oil then at the end of each strip add 1 heaped tablespoon of the Tirokafteri filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire strip of Fillo is used. Continue with the remaining Fillo sheets and filling. Brush with olive oil.

Arrange on a large baking tray and bake for 30 minutes or until golden. Allow to cool for 10 minutes before enjoying.

@marys_kouzina .

#maryskouzina #tirokafteri #spicy #spice #tiropita #pastry #fillo #vegetarian #vegetarianrecipes #mezze #meze
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132 6

HAPPY WORLD SPANAKOPITA DAY.

Celebrating this delicious day with @antonioufillopastry . Isn’t it just the best when it’s fresh and piping hot out of the oven!

You may notice I use silverbeet instead of English spinach. This is a personal preference as I enjoy the filling being more substantial with silverbeet. If you prefer to use English spinach, you can use 2 bunches or even a mix both.

1 large bunch of sliverbeet washed and chopped (kept raw)
1 cup of chopped dill
1/2 cup chopped mint
4-6 chopped spring onions
3-4 eggs
1/2 cup olive oil
500g Ricotta cheese
200g Greek Feta cheese
Generous amount of cracked pepper
Salt - use sparingly

1 box filo pastry @antonioufillopastry .
Olive oil brushing pastry.

Combine all the filling ingredients into a large bowl and incorporate well then set aside.

Preheat your oven to 170C fan forced. You’ll need three or four sheets for every spanakopita roll.
Oil and layer each sheet of Fillo pastry. Begin to gather the pastry from the shorter side to create a crinkled look. Add a generous amount of filling on one end of the folded Fillo. Fold in each edge to seal and roll. Continue this process until you’ve used all of the filling.

Bake for approximately 40 minutes, until the fillo is golden. If the fillo is browning too quickly, place the tray on the bottom rack in your oven.
Allow it to cool for 5 minutes and enjoy it best hot!

Note: if you have leftover filling you can make extra rolls or small triangles as a freezer stash.

Kali orexi!

@marys_kouzina .

.
#maryskouzina #spanakopita #pastry #greek #lunch #dinner #sidedish #cheese #feta #greekfood #delicious #meze #mezze #mezes #vegetarian #vegetrianrecipes #worldspanakopitaday
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1300 27

KATAIFI SPANAKOPITA ROLLS.

With World Spanakopita Day soon approaching on July 28th, it’s only appropriate we prepare ourselves with delicious recipes to try and enjoy! If you loved the Tiropita Kataifi Rolls I made a few months back, you’ll definitely love the Spanakopita version.

Makes 18 rolls

2 packets 375g Antoniou Kataifi Pastry @antonioufillopastry
1/2 cup extra virgin olive oil

For the filling
4 bunches English spinach
1/2 cup dill, chopped
1/2 cup spring onions, chopped
1/4 cup mint, chopped
1/4 cup extra virgin olive oil
300g ricotta cheese
80g feta cheese
2 eggs
Salt and pepper to taste

Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.

Preheat the oven to 180 degrees Celsius. Grease a 38cm x 28cm baking dish with oil.

To make the filling
Wash and roughly chop the spinach then sauté over medium to high heat until wilted. Allow to cool then squeeze out as much water as possible from the spinach. Add to a bowl along with the herbs, spring onions, ricotta, feta, eggs, olive oil, salt, and pepper. Mix well.

To assemble the rolls
Unravel the Kataifi Pastry in a large bowl and begin separating the strands with your fingers. Pour the olive oil over the Kataifi and use your hands to massage the oil through the pastry.

Weigh out 40- 45g of Kataifi pastry to make each Spanakopita parcel. Lay the Kataifi Pastry flat on your work surface and adjust the stands so that they are close together to hold the filling. Spoon one and a half tablespoons of the spanakopita mixture onto the bottom end of the Kataifi Pastry. Gently roll upwards keeping the ends secure with your fingers as you roll. Place the rolls into the baking dish. Repeat with remaining Kataifi and spanakopita filling.

Brush with additional olive oil. Bake for approximately 45-50 minutes or until golden.

@marys_kouzina .

#maryskouzina #spanakopita #worldspanakopitaday #spanakopitaday #greek #kataifi #greekrecipes #recipes #yummy #delish #food #foodie #vegetarian #mezze #meze
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SPANAKOTIRO SAGANAKI.

Calling all Spanakopita lovers! Just when you thought fried feta couldn’t get any better, I add my little Spanakopita twist to it.
Soft Feta cheese, spinach, fresh dill and layers of crispy crunchy Fillo lightly fried to perfection. It serves as an amazing mezze, side dish, even snack. That is exactly how I enjoyed it 😂. You need to make this! Be sure to check out the reel to watch how I make it, too!

3 sheets @antonioufillopastry
Extra virgin olive oil for brushing
1 x 100g piece of Feta cheese
1/4 bunch of English spinach - chopped
1 tablespoon chopped spring onions
1 tablespoon chopped dill
Cracked pepper

Extra virgin olive oil for frying

Add the chopped English spinach to a pan over medium high heat and cook until it works down completely. Allow to cool and squeeze out as much excess water as possible.
Add the spinach to a bowl and mix in the onion, dill and cracked pepper.

Oil and brush 3 sheets of Fillo pastry on top of each other and place a piece of feta just under halfway of the Fillo.

Spoon the spinach mixture ontop of the feta and fold the bottom onto the feta and spinach, then bring in the sides to seal, and continue folding over.

Fry over medium head in extra virgin olive oil. You may have to gently hold the parcel sides in the oil to lightly fry the sides. Serve immediately and enjoy!

@marys_kouzina .

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#maryskouzina #fillo #filo #feta #fetta #cheese #fried #saganaki #spanakopita #delicious #delish #greek #greece #sydney #austalia #mezze #meze #vegetarian
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642 13

FETA & OLIVE ALEVROPITA.

Nothing like a delicious add to bowl situation and this one is just that! It’s the perfect pairing of Feta and olives with fresh herbs plus there’s a high chance you’ve already got most of these ingredients on hand, too.

I’ve made this 3 times in one week and my family can’t get enough. Great as a meze and in lunch boxes too.
This recipe is inspired by @live.kitchen_channel tiropita! I just love everything he makes 👌.

1/3 cup extra virgin olive oil
1 cup full cream milk
2 eggs
1 1/2 cups plain flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped Kalamata olives
1/2 cup crumbled feta or to your liking
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint

Preheat oven to 170 degrees C fan forced. In a bowl combine oil, milk, eggs, and whisk to combine. Pass the flour, baking powder and salt through a sieve and add into the wet ingredients. Stir well to combine.
Mix through herbs, olives and feta.

Line a baking dish or trap appropriately 30x 25cm and pour in the batter. Bake for approximately 25 minutes and golden. Allow to cool slightly before cutting.

@marys_kouzina .

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#maryskouzina #feta #olives #bread #vegetarian #meze
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1330 45

LAGANA.

Flat bread traditionally eaten today on Clean Monday which marks the first day of the Lent. A day spent mostly outdoors with loved ones, flying kites, picnicking, eating mostly fresh foods along with freshly baked bread, dips and olives.

As alway there will be plenty of dishes to share both Lenten and occasionally non.
I’m sharing this recipe nice and early so you’ve go time to bake your beautiful Lagana.

🪁 🪁 🪁.

2 Tbsp instant dry yeast or 1 sachet
1 1/2 cups of warm water
A pinch of sugar
3 cups all purpose flour
1 tsp ground fennel (optional)
1/2 tsp salt
Drizzle of olive oil
Sesame seeds

Combine yeast, warm water and sugar. Set aside for 15-20 mins.
In mixing bowl combine flour, fennel (I used a little spice mill grind mine), salt and oil. Once the yeast mixture has activated add it to the bowl.

Use your hands to combine the wet and dry until a dough forms. Transfer to a floured surfaces and knead for 5 minutes. The dough will be slightly sticky. Sprinkling lightly with flour throughout the kneading process will help.

Lightly grease the bowl with oil and allow the dough to rest for up to one hour covered until it doubles in size.

Lightly flour your work surface and knead the dough for one minute. Transfer it to a lined baking tray and gently roll or use your hands to create a rough rectangular shape. Allow the dough to sit for an additional 30 minutes or so until you notice a softer change in its shape.

Preheat your oven to 180 degrees C. Use your fingers to create dimples in the dough, brush lightly with olive oil and scatter sesame seeds. Bake for approximately 30 minutes or until golden in colour.

❤️❤️ @marys_kouzina.

.
#maryskouzina #bread #freshbread #greek #greekrecipes #meze #lenten #vegan #vegetarian #food #lentenrecipes
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705 11

LAGANA.

Flat bread traditionally eaten today on Clean Monday which marks the first day of the Lent. A day spent mostly outdoors with loved ones, flying kites, picnicking, eating mostly fresh foods along with freshly baked bread, dips and olives.

As alway there will be plenty of dishes to share both Lenten and occasionally non.
I’m sharing this recipe nice and early so you’ve go time to bake your beautiful Lagana.

🪁 🪁 🪁.

2 Tbsp instant dry yeast or 1 sachet
1 1/2 cups of warm water
A pinch of sugar
3 cups all purpose flour
1 tsp ground fennel (optional)
1/2 tsp salt
Drizzle of olive oil
Sesame seeds

Combine yeast, warm water and sugar. Set aside for 15-20 mins.
In mixing bowl combine flour, fennel (I used a little spice mill grind mine), salt and oil. Once the yeast mixture has activated add it to the bowl.

Use your hands to combine the wet and dry until a dough forms. Transfer to a floured surfaces and knead for 5 minutes. The dough will be slightly sticky. Sprinkling lightly with flour throughout the kneading process will help.

Lightly grease the bowl with oil and allow the dough to rest for up to one hour covered until it doubles in size.

Lightly flour your work surface and knead the dough for one minute. Transfer it to a lined baking tray and gently roll or use your hands to create a rough rectangular shape. Allow the dough to sit for an additional 30 minutes or so until you notice a softer change in its shape.

Preheat your oven to 180 degrees C. Use your fingers to create dimples in the dough, brush lightly with olive oil and scatter sesame seeds. Bake for approximately 30 minutes or until golden in colour.

❤️❤️ @marys_kouzina.

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#maryskouzina #bread #freshbread #greek #greekrecipes #meze #lenten #vegan #vegetarian #food #lentenrecipes #reels #reel #reelrecipes
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TIROKAFTERI.

Starting off Cheesefare week with Spicy Feta dip. It’s creamy, it’s dreamy, and it has the perfect kick! Great to have in the fridge this week, especially if you have feta to use up!

150g Feta cheese
1/2 a red capsicum - roughly chopped
1 long red chilli
1-2 cloves of garlic
2 Tbsp Greek yogurt
6 Tbsp extra virgin olive oil
Chopped parsley and chilli flakes to garnish

Combine all ingredients and process til as smooth as possible. I’m using my beloved @kitchenaidausnz cordless chopper.

@marys_kouzina.

.
#maryskouzina #feta #cheese #meze #mezze #fetacheese #dip #appetizers #entertain #delicious #spicy #greek #greekfood #food #greece #australia #fetta #cheeselovers #cheeslover #recipe #recipes #reelsinstagram #reels
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SPANAKOPITA.

The absolute best when it’s fresh, crispy and piping hot out of the oven! Don’t you agree?

You may notice I use silverbeet instead of English spinach. This is a personal preference as I enjoy the filling to be more substantial with silverbeet. If you prefer to use English spinach, you can use 2 bunches.

1 large bunch of sliverbeet washed and chopped (kept raw).
1 cup of chopped dill.
1/2 cup chopped mint.
4-6 chopped spring onions.
3-4 eggs.
1/2 cup olive oil.
500g Ricotta cheese.
200g Feta @chelmosaustralia .
Generous amount of cracked pepper.
Salt - use sparingly.

1 box filo pastry @antonioufillopastry .
Olive oil brushing pastry.

Combine all the filling ingredients into a large bowl and incorporate well then set aside.

Preheat your oven to 170C fan forced. You’ll need three or four sheets for every spanakopita roll.
Oil and layer each sheet of Fillo pastry. Begin to gather the pastry from the shorter side to create a crinkled look. Add a generous amount of filling on one end of the folded Fillo. Fold in each edge to seal and roll. Continue this process until you’ve used all of the filling.

Bake for approximately 40 minutes, until the fillo is golden. If the fillo is browning too quickly, place the tray on the bottom rack in your oven.
Allow it to cool for 5 minutes and enjoy it best hot!

Note: if you have leftover filling you can make extra rolls or small triangles as a freezer stash.

Kali orexi!

@marys_kouzina .

.
#maryskouzina #spanakopita #pastry #greek #lunch #dinner #sidedish #cheese #feta #greekfood #delicious #meze #mezze #mezes #vegetarian #vegetrianrecipes #worldspanakopitaday #vegetarian
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TIROKAFTERI.

Spicy Feta dip. It’s creamy, it’s dreamy, and it has the perfect kick! Seriously considering putting this on my next gyro.

150g Feta cheese @chelmosaustralia .
1/2 a red capsicum - roughly chopped.
1 long red chilli.
1-2 cloves of garlic.
2 Tbsp Greek yogurt
6 Tbsp extra virgin olive oil.
Chopped parsley and chilli flakes to garnish.

Combine all ingredients and process til as smooth as possible.

@marys_kouzina.

.
#maryskouzina #feta #cheese #meze #mezze #fetacheese #dip #appetizers #entertain #delicious #spicy #greek #greekfood #food #greece #australia
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ARNOPITA - LAMB & WALNUT SPIRAL PIE
served with tzatziki.

Impressive in look and simple ingredients that guarantee delicious flavour. What I love about all pites is that you can prepare them almost any way.
This recipe is a great one to serve at parties, it makes a great side or addition to your weekly dinner and perfect to have in your freezer stash for unexpected visitors!

Ingredients
10-12 sheets Antoniou Fillo Pastry @antonioufillopastry .
3 tablespoons extra virgin olive oil
1 onion, diced
2 cloves garlic, grated
500g lamb mince
¼ teaspoon cinnamon
¼ teaspoon all spice
½ cup walnuts, roughly chopped
½ cup fresh parsley, chopped
Salt & pepper to taste

½ cup plain Greek yoghurt
Olive oil, for brushing Spiral

Tzatziki, to serve

Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge and bring it up to room temperature in its packaging.

For the filling
Place a pan over medium to high heat. Add the olive oil, then the onion and garlic and sauté for approximately 2 minutes. Add the lamb mince and break it apart with your wooden spoon so there are no large chunks. The lamb will let out extra fat once cooked after approximately 10 minutes. Turn off the heat and drain out the excess fat. Add the cinnamon, all spice, walnuts and parsley, then stir through. Season with salt and pepper.

Assembling the pita
Preheat oven to 200°C. Grease a 30cm round baking tray.

Lay one sheet of Fillo Pastry on your work bench with the long side of the Pastry facing you. Brush lightly with Greek yoghurt. Place approximately 4 tablespoons of filling along one long side of the Pastry. Roll Pastry to enclose the filling, then, transfer it to your baking tray, coiling it to create a spiral in the centre. Repeat this process until you’ve used all the filling, continuing to coil the Fillo snugly in the pan. Brush with oil.

Bake for 30 minutes or until crisp and golden brown. Serve with tzatziki.

@mary_kouzina .

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#maryskouzina #lambpie #arnopita #fillo #filo #pastry #food #foodrecipes #recipes #howto #winter #dinner #mezze #meze #spice #walnut #foodie
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KEFTEDAKIA.

Have you tried our keftedakia recipe yet? They’re so juicy and delicious. I love how you can enjoy them with almost anything! On the side of Spanakorizo, Tourlou, Horta, just to name a few.
Tonight we enjoyed them with a side of Horiatiki (Greek salad) and lightly boiled vegetables dressed with lemon juice and extra virgin olive oil. Simple, but good 👌.

Yield approximately 20-25 keftedes.

500g beef mince.
1 whole onion - grated.
3 crushed garlic cloves.
1/2 cup chopped fresh mint.
1/4 cup chopped fresh parsley.
1/2 tsp dried oregano.
1/2 cup bread crumbs.
1 whole egg.
Salt and pepper to taste.
A drizzle of extra virgin olive oil.

Combine all ingredients into a large bowl. Work the mixture well with your hands until the ingredients hold together.
Roll just under a tablespoon worth of the mixture into a small ball and shallow fry in olive oil for approximately 2 minutes on each side and till nicely browned. Enjoy!

@marys_kouzina .

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#maryskouzina #food #foodie #foodlover #greekfood #greek #greece #leftovers #eeeeeats #foodpic #yummy #delicious #meze #meat
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TARAMOSALATA.

A delicious dip made from salted cured fish roe. Enjoyed alongside so many Greek meals particularly vegetarian dishes and/or as a meze.
This time of year we’re eating a lot of taramosalata, and although we love some of the store bought options, they’re laced in unhealthy oils.
Enter, taramosalata with extra virgin olive oil. Home made, healthier and simply delish!

100g tin of white Tarama.
350g stale white bread.
1 purple onion - cut into quarters.
1 garlic clove.
1/2 cup extra virgin olive oil.
Juice of 2 lemons.
Water for soaking bread.

In a bowl pour water over the stale ripped bread and squeeze out the water immediately placing it into a food processor or blender. Add the onion, garlic and tarama. Process or blend until all the ingredients have blended. Add the lemon juice and pulse again to further smooth all the ingredients.

On high speed, stream in the extra virgin olive oil. Doing this slowly allows it to emulsify and thicken. Once much paler in colour, taste to check the lemon flavour is to your liking and serve with an extra drizzle of olive on top.

Keeps for up to 4 days refrigerated.
Enjoy!

@marys_kouzina .

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#maryskouzina #tarama #taramasalata #taramosalata #dip #meze #mezze #lenten #dips #fish #greek #greekfood #recipes #recipe #delicious #yummy
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LAGANA.

Flat bread traditionally eaten today on Clean Monday which marks the first day of the Lent. A day spent mostly outdoors with loved ones, flying kites, picnicking, eating mostly fresh foods along with freshly baked lagana, dips and olives.

As alway there will be plenty of dishes to share both Lenten and occasionally non.
I’m sharing this recipe nice and early for you today so you’ve go time to make your beautiful Lagana.

Kali Sarakosti, my friends 🪁 🪁 🪁.

2 Tbsp instant dry yeast.
1 1/2 cups of warm water.
A pinch of sugar.
3 cups all purpose flour.
1 tsp ground fennel (optional).
1/2 tsp salt.
Drizzle of olive oil.
Sesame seeds.

Combine yeast, warm water and sugar. Set aside for 15-20 mins.
In mixing bowl combine flour, fennel (I used a little spice mill grind mine), salt and oil. Once the yeast mixture has activated add it to the bowl.

Use your hands to combine the wet and dry until a dough forms. Transfer to a floured surfaces and knead for 5 minutes. The dough will be slightly sticky. Sprinkling lightly with flour throughout the kneading process will help.

Lightly grease the bowl with oil and allow the dough to rest for up to one hour covered until it doubles in size.

Lightly flour your work surface and knead the dough for one minute. Transfer it to a lined baking tray and gently roll or use your hands to create a rough rectangular shape. Allow the dough to sit for an additional 30 minutes or so until you notice a softer change in its shape.

Preheat your oven to 180 degrees C. Use your fingers to create dimples in the dough, brush lightly with olive oil and scatter sesame seeds. Bake for approximately 30 minutes or until golden in colour.

❤️❤️ @marys_kouzina.

.
#maryskouzina #bread #freshbread #greek #greekrecipes #meze #lenten #vegan #vegetarian #food #lentenrecipes
...

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SPITIKÓ PSOMÍ ME MÁRATHO.
Home made Greek style bread with fennel.

The only advice I can offer when having this bread, is to drench you Horiatiki salata (Greek salad) in the best olive oil. That way you finish your meal soaking up that goodness with this baked freshness. We also enjoyed it with a fresh batch of Yiayia’s fava she sent over 🙏. My fav!

3.5 cups plain bread flour.
1.5 cups lukewarm water.
2 Tablespoons of dry yeast.
1 tablespoon olive oil.
1 tablespoon of crushed fennel seeds, plus extra for later @spiceandcomerchants
1 teaspoon sea salt.

In a bowl combine 1.5 cups of flour, the water, salt, yeast and olive oil. Stir until well combined and cover with cling wrap leaving it to double in size for approximately 30 minutes.

Once risen, add the crushed fennel seeds and the remainder of the flour. Use your hands to incorporate and then place onto a floured work space. Knead for approximately 3-5 minutes or until I nice smooth dough forms. You may have to add a little flour to the dough if it’s sticks to your surface.

Roll the dough gently into a long loaf and transfer onto a flat baking tray lined with paper. Brush with a little water and sprinkle with more fennel seeds. Let it sit in a cool oven for 15-20 minutes, you will notice it will grow in size.

Remove the dough from the oven and preheat to 180c fan forced. Cut three slits into the loaf and once the oven is at temperature bake for approximately 25 minutes and golden.
Allow to cool slightly before cutting and enjoy. Be sure to check out my video in the previous post for more of a how-to.

Featured is my Ble hand painted designed tea towel available on my website to Australian and all international orders. maryskouzina.com.au 💙.

@marys_kouzina .

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#maryskouzina #bake #bread #greek #greekstyle #rizesmas #breadmaking #greece #recipes #recipe #meze #mezes #love #lovefood #bestrecipesau
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695 26

Spanakopita.

The foruno (bakery) run is my favourite thing to do each morning in summer. I always get a savoury and sweet pastry to enjoy with my ice cold freddo cappuccino to start the day.

I’ve shared this recipe previously though thought it deserved a photographic update. You may notice I use silverbeet instead of English spinach. This is a personal preference because I enjoy the filling to be more substantial considering silverbeet does not wilt down as much. If you’d prefer to use English spinach, use 2 bunches.

Feel free to adjust the herb quantities, I love lots!

1 large bunch of sliverbeet washed and chopped (kept raw).
1 cup of chopped dill.
1/2 cup chopped mint.
4-6 chopped spring onions.
4 eggs.
1/2 cup olive oil @thegreekprovidore .
500g Ricotta.
200g Feta @chelmosaustralia .
Generous amount of cracked pepper.
Salt - use sparingly.

1 box filo pastry @antonioufillopastry .
Olive oil brushing pastry.
Sesame seeds.

Combine all the filling ingredients into a large bowl and incorporate well then set aside.

Preheat your oven to 170C fan forced. Begin by layering 10 sheets of filo pastry at the bottom of your large tray, approximately 12” in size. Ensure you brush olive oil between each layer and allow the pieces to partially over hang off the edges of the tray that way you can roll them back in afterwards.

Pour in the spanakopita mixture and spread it out evenly. Add another 8-10 filo sheets on top ensuring each one is brushed lightly with olive oil before adding the next. Roll in the overhanging pieces to create a boarder around your tray. Brush with a final drizzle of olive oil and sprinkle with sesame seeds. With a sharp knife gently slice the pieces of spanakopita for easy cutting after the bake .

Bake for approximately 40 minutes and until the filo is golden. If the filo is browning too quickly, place the tray on the bottom rack in your oven.
Allow it to cool for 5 minutes and enjoy it best hot!

Kali orexi!

@marys_kouzina .

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#maryskouzina #spanakopita #pastry #greek #lunch #dinner #sidedish #cheese #feta #greekfood #meze #mezes #vegetarian #vegetarianrecipes #delicious
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1632 49

Kolokithakia Tiganita - Fried Zucchini's with Tzatziki.

One of my favourite beach snacks and always one of our first choices for an appetizer in any taverna. Crispy, crunchy fried strips of zucchini paired with thick tzatziki, such a great combo!

Simply cut your zucchini into very thin strips (you can use a peeler but I like them a touch thicker).

For your batter simply combine:
1 cup self raising flour.
1 cup soda water.
Salt for seasoning.

Heat your pan ready to shallow fry. I used olive oil, frying at a medium temperature to prevent the oil from smoking. Avocado oil is also a great, healthy option.

Mix the batter ingredients well and dip the zucchini strips into the batter allowing any excess with run off. Carefully place your strips into the hot oil allowing it to fry for 2 minutes on each side or until golden.
Transfer to a plate with absorbent paper towel, sprinkle with a little dry oregano then serve with tzatziki. Enjoy while hot.

💖 @marys_kouzina

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#maryskouzina #meze #mezes #mezedes #food #greekfood #appetizer #recipe #recipes #delicious #greece #summer #rizesmas
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Home made dried black olives 🫒. They’re ready and so delicious.
This was such an easy and effortless method. All you need to do is, after they’ve been picked (when they’re black) completely cover them with salt in a jar and allow them to sit for approximately 2.5 weeks. The salt will draw out all the liquid from the olives giving them their wrinkled look. After 2 weeks the salt was completely wet and ‘sludgy’ so I changed it and let the olives sit for a couple more days in more salt.

A few lovely people including @ippokalou @whatsfordinner_ma also reached out to me and advised to hang the olives and salt in a cloth over a bowl. That way the liquid drips out. I’ll definitely try it that way next year. Thank you! 💐💐.

How’s everyone else’s olives going? My other ones are still brining. 3 more weeks of that before I can marinate them.

🫒🫒 @marys_kouzina .

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#maryskouzina #onmytable #doityourself #vegan #olives #olive #inspiration #food52 #veganrecipes #fresh #love #foodstagram #foodlover #meze #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious
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533 41

It wouldn’t be cheese week without some Saganaki! 🧀🍯 .

@chelmosaustralia saganaki cheese wrapped in a sheet of @antonioufillopastry filo pastry, fried in olive or vegetable oil then drizzled with honey 🍯 mmmmm.

Tip: when frying the saganaki, do it over medium heat. Too high and the pastry will burn before the cheese can begin to melt. Serve immediately 🤤.

❤️❤️ @marys_kouzina .

#maryskouzina #cheese #fried #lunch #dinner #vegetarian #sidedish #meze #comfortfood #vegetarianrecipes #cheese #internationalcheese #greek #greece #greekfood #sydney #australia #bread #yummy #delicious #honey
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