Vegetarian | Χορτοφαγία

Many iconic Greek dishes are actually vegetarian. Explore them here

MAROULO KAI MARATHO SALATA.
I love the flavour of fennel. The anise flavour is delicious with a lemony dressing, along with the refreshing crispy and crunchy textures and creamy dreamy Greek Feta cheese. This salad is great with any dish but also pairs perfectly with fish! It’s even great on its own.

1/2 a head ice berg or romaine lettuce - sliced
1 fennel - thinly sliced
Fennel fronds from the fennel bulb - sliced
Fresh dill to your liking - sliced
3 spring onions - sliced
Feta cheese - as much as you like
Dressing:
Juice of 1 lemon
1/4 cup extra virgin olive oil
Salt to taste

Combine all salad ingredients in a bowl followed by the dressing. Toss well to incorporate.
Dress only before serving and the lettuce can wilt down.

@marys_kouzina .

#maryskouzina #food #recipes #salad #salads #summer #maroulosalata #maratho #fennel #dill #feta #greek #greece #greekfood #vegetarian
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CHANIOTIKO BOUREKI

Take me back to Kolymbari. A beachside village that we enjoyed with family who live close by. This Boureki was my lunch many days in a row and it was the perfect hand held beach snack/lunch. I’ve always eaten Boureki without pastry although I really enjoyed this version encased in leavened pastry which results in a bread like pastry.

For the dough
500g plain flour
1 sachet of dry instant yeast
1 cup milk
1 egg
1 tsp salt

For the filling
4-5 grey zucchini’s - sliced thin
3-4 potatoes - sliced thin
300g ricotta (can add manouri)
200g Feta cheese (or more)
1/4 cup freshly chopped mint
Dried oregano
Salt and pepper
Extra virgin olive oil

Prepare the dough by combining all the ingredients in bowl. Knead for approximately 5 mins. Return dough back to the bowl & cover with a tea towel to rest so it rises slightly.

Slice & chop the zucchini’s, potatoes & mint during this time.

Preheat oven for 160°C fan forced. Divide dough into two pieces (one slightly larger than the other). Oil a 30x25cm tray and roll out the larger piece of dough to fit the tray with afew centimetres of overhang (you can gently stretch the dough out once in the tray).

Begin by placing down a layer of sliced potato. Add a sprinkle of salt then add the ricotta and feta on top, followed by fresh mint and a sprinkle of oregano. Place a layer of zucchini, sprinkle with little salt then repeat the cheeses, mint, and oregano, continuing this process until all the ingredients have been used. Finish with a drizzle with extra virgin olive oil all over.

Roll out the second piece of dough and gently place it over the top. Use the overhanging dough to seal the ingredients in by pinching the dough.

Drizzle with a small amount of extra virgin olive oil and sprinkle with sesame seeds. Bake at the bottom section of your oven at 160°C fan forced.
(Α slow bake is necessary to ensure the potato cooks through) for up to one hour and golden on top.
Once ready turn oven off and allow the boureki to sit in the oven for 15 minutes. Remove, cut pieces and serve.

@marys_kouzina .

#Maryskouzina #boureki #crete #chania #greece #recipe #recipes #food #lunch #dinner #vegetarian #vegetarianrecipes
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SFAKIANI PITA
Or should I pronounce it, Sfachiani pitaaa 🤌. This pita was definitely one of the highlight foods we ate continuously in Crete. It’s a local specialty from Sfakia, south of the island. Pita rolled out thin with xynomyzithra in the centre, drizzled with thyme honey. If there is one thing I love, it’s how Cretan food can combine sweet and savoury. Creamy, salty and sour cheese with a drizzling of honey is always so heavenly, especially if you have access to the local cheeses, too.

For the dough
500g plain flour
1 cup water
1 shot of raki
A light drizzle of extra virgin olive oil
1/2 tsp of salt

For the filling
100g manouri or ricotta cheese (drained overnight)
100g Feta or Meredith goats cheese
A light sprinkle of salt
or 200g Cretan sour myzithra if available to you.

Prepare the dough by combining all the ingredients in a bowl. Once the dough forms, knead for approximately 5 minutes then set aside to rest for 15 minutes.

In a bowl, combine the ricotta, feta and salt. Spoon a tablespoon amount into your hands and roll into a bowl. You should end up with 9-10 cheese balls. Set aside. (If using manouri cheese crumble it as fine as possible and mix with the feta).

Divide the dough into 9-10 balls approximately 70g in weight. Flatten out a ball of dough slightly with a rolling pin then place a ricotta and feta ball in the middle. Bring in the ends of the dough the seal the cheese ball in then press down onto your work surface.

Gently continue to flatten the dough with a rolling pin. This step can take some time to avoid the dough breaking or bursting. If this does happen, roll in the opposite direction. Complete all pites and place them on a piece of baking paper for easy handling later.

To cook, place pites onto a very hot pan with minimal oil and cook for a few minutes on each side until browned. Drizzle with Greek honey and enjoy.

@marys_kouzkna .

#maryskouzina #crete #greece #food #love #recipes #island #localfood #foodie #delicious #vegetarian #vegetarianrecipes
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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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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 .

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

This has been our go to breakfast every weekend though I’d happily eat it for lunch or dinner, too. For me, it’s all about the freshly grated tomato and the addition of feta on top. It’s healthy and so easy to prepare when you need a quick feed! Enjoy.

Featured is my Ble tea towel designed and painted by me, available worldwide via my website, Maryskouzina.com.au/shop .

Serves two

1/4 chopped Spanish onion
1 large clove chopped garlic
4 grated ripe tomatoes
5 tbsp extra virgin olive oil
4 eggs
Salt and pepper to season

Feta to crumble on top
Dried oregano

Add extra virgin olive oil to a pan over medium high heat. Add onion and garlic and sauté for 2 minutes. Pour in the fresh tomato and cook for approximately 5 minutes adding a bit of salt and pepper. Add the eggs and mix then through the tomato sauce. Allow to simmer for 1 minute, then mix again. Repeat until eggs are cooked and resemble a much finer scrambled egg.
Serve on toasted fresh bread, crumble with feta, finish with a fresh sprinkle of oregano and a drizzle of extra virgin olive oil.

@marys_kouzina .

#maryskouzina #eggs #egg #sunday #breakfast #lunch #snack #tomato #greek #mediterranean #mediterraneandiet #fresh #greek #greece #recipes #recipe #vegetarian #vegetarianrecipes
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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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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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FAKÉS.

Greek lentil soup would have to be one of the easiest recipes the cook. Its simplicity is so delicious and nutritious. Exactly what the body needs during Lent.

I’ve been making mums recipe this way since the age of 12. Occasionally (now that I’m a mother), I might add carrot and celery if I feel my kids could do with more vegetables and of course I’ll always serve with Cretan paximadia (rusks).

500g green lentils
Water

1/2 cup extra virgin olive oil
1 brown onion- sliced
2-3 cloves garlic - chopped
2L or 8 cups water
400g crushed tomato
4 bay leaves
1 stock cube (optional)
Salt and pepper to taste

Extra virgin olive oil
& red wine vinegar to serve

Sort through the lentils removing any small rocks or blackened lentils. Add to a large pot with plenty of water and boil for 20 minutes or until the lentils just begins to soften.
Drain the lentils and set aside me

Over medium high heat add the extra virgin olive oil, onion, and garlic into the same pot. Sauté for a few minutes then add the drained lentils back in. Pour in the water, tomato, bay leaves, stock cube (optional) and boil for approximately 30 minutes, stirring occasionally.
The lentils should become tender and soft and the liquid will slightly thicken.
Taste to adjust seasoning and serve with an extra drizzle of olive oil and splash of vinegar.

@marys_kouzina .

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#maryskouzina #vegan #vegetarian #fakes #greekfood #veganrecipes #vegetarianrecipes #soup #lent #lenten #recipes #recipe #greek #greekfood #foodie #foodlover
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763 12

FAKÉS.

Greek lentil soup would have to be one of the easiest recipes the cook. Its simplicity is so delicious and nutritious. Exactly what the body needs during Lent.

I’ve been making mums recipe this way since the age of 12. Occasionally (now that I’m a mother), I might add carrot and celery if I feel my kids could do with more vegetables and of course I’ll always serve with Cretan paximadia (rusks).

Grab the recipe in the next photo post beside this one. Enjoy!
Τι θα φάμε σήμερα; Wooden spoon is available from Maryskouzina.com.au . Terracotta vinegar decanter from @thegreekprovidore
@marys_kouzina .

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#maryskouzina #vegetarian #fakes #greekfood #veganrecipes #vegetarianrecipes #soup #lent #lenten #recipes #recipe #greek #greekfood #foodie #foodlover #lent #reels #reel #reelsinstagram
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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 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
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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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TZATZIKI.

I love how versatile tzatziki is. It’s refreshing and can be paired with almost any dish. Alongside vegetables, meats and of course, in a gyro! Although when it comes to a recipes, I feel tzatziki is all about personal preference. So here is a recipe to work off and adjust to your liking.

2 cups strained Greek yoghurt
1 grated cucumber (seeds removed and juices squeezed out)
2 cloves grated garlic
2 capfuls white wine vinegar
Juice of 1/2 lemon
A drizzle of olive oil
Salt to taste

Combine all ingredients and adjust to your preference.

Note: flavours in the tzatziki become much stronger as they sit.

@marys_kouzina .

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#Maryskouzina #tzatziki #greek #authentic #greekfood #delish #delicious #yogurt #dip #garlic #food #foodie #foodrecipes #recipe #recipes #vegetarian #vegetariano #vegetarianrecipes
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NTOMATOKEFTEDES.

The delicious pairing of tomato and feta into a fritter. Can it get any better? It does when you add tzatziki!
Α deliciously famous appetizer from the island of Santorini. Crunchy and soft, fresh, and full of fresh herbs.

2 cups chopped ripe tomatoes that have been scraped of the seeds and flesh
1/2 chopped red or brown onion
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
100g crumbled feta cheese
1/2 cup plain flour
1/2 cup fine semolina
1 tsp dried oregano
1/2 tsp baking powder
Salt (very minimal) and pepper

Extra virgin olive oil for shallow frying or any other frying oil of your choice

Combine all ingredients into a bowl and mix well. Initially the mixture will seem dry, continue mixing and the tomatoes will begin to release liquid, enough for the mixture to stick together and a patty can be shaped and formed.

Use a heaped tablespoon amount to create a fritter shape in your hands and fry over medium/high heat up approximately 2 minutes in each side or until golden and crispy. Transfer the hot fritters onto a plate with absorbent towels to soak any excess oil. Serve immediately with Tzatziki and enjoy.

Notes: The consistency of the mixture depends on the ripeness of the tomatoes. If the dough is quite wet, add more flour or semolina a tablespoon at a time.

Always fry a test fritter first to check the seasoning.

Do not pre-make the mixture before hand as the tomatoes will continue to release moisture resulting in a very wet batter. The batter should just be holding together.

Makes approximately 20.

@marys_kouzina .

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#maryskouzina #vegetarian #food #foodie #recipe #recipes #vegetarianrecipes #delicious #santorini #greekfood #tzatziki #yummy #delicious #fritters #vegetables #greece #australia #recipes #foodlover #greece #greekrecipes
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MELITZANOSALATA.

Whenever my father in law puts on a bbq, you can guarantee that he has eggplants sitting on the hot coals for us to prepare Melitzanosalata. We’ve always used raw garlic in this recipe until recently when we tried it roasted, and now we’ve converted. Sweet and flavourful and does not overpower the flavour of the eggplant.

I roasted the eggplants in my oven this time round, placing them directly over hot coals wrapped like so is even better.

3 eggplants
1 whole garlic bulb
Juice of one lemon
1/3 cup extra virgin olive oil
1/4 Spanish onion - chopped
1/4cup flat leaf parsley - chopped
Salt and pepper to taste

Preheat oven to 190- 200 degrees Celsius. Wrap the eggplants and garlic tightly in baking paper then aluminium foil. Place in a tray and roast for up to one hour or until eggplants are soft and up to 30-40 minutes for the garlic.

Carefully remove from the oven and remove the eggplant flesh placing it in a bowl. Squeeze out the garlic cloves from the bulb and mash. Add to the eggplants and mix along with lemon juice, extra virgin olive oil, onion and parsley.

@marys_kouzina .

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#maryskouzina #greek #greekrecipes #greece #greekfood #food #foodie #delish #delicious #foodlover #eggplant #vegetarianrecipes #vegetarianfood #veganfood #veganrecipes #reels #australia #vegan #vegetarian #lenten
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526 12

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 .

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#maryskouzina #spanakopita #pastry #greek #lunch #dinner #sidedish #cheese #feta #greekfood #delicious #meze #mezze #mezes #vegetarian #vegetrianrecipes #worldspanakopitaday #vegetarian
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LACHANAKIA VRYXELLON SALATA

Brussel sprout salad. Salty, sweet and tangy. Vibrant in colour and flavour. It’s the perfect side to almost any dish and great way to enjoy Brussel sprouts.

500g brussel sprouts - halved.
1 onion - sliced.
2 gloved garlic- chopped.
5 Tbsp Extra virgin olive oil.
Hand full of fresh mint leaves.
Feta cheese @chelmosaustralia .
3-4 Tbsp Pomegranate molasses.
Fresh pomegranate.
Salt and pepper to taste.

Add oil, brussel sprouts (cut side down) and onion to a hot pan and allow them to char mixing occasionally then stir in the garlic and cook till fragrant (alternatively this whole step can be done in the oven on a sheet pan). Season to taste.

Transfer Brussel sprouts to serving platter and scatter with fresh mint leaves and drizzle with pomegranate molasses, add an extra drizzle of oil, crumble feta cheese and top with fresh pomegranate.

@marys_kouzina .

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#maryskouzina #salad #brusselsprouts #pomegranate #feta #fetacheese #salad #fresh #winter #wintersalad #vegetarian #vegetarianrecipes #recipe #recipes #colour
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FAVA.

Re-sharing Yiayia Maria’s famous Fava. A specialty in Santorini, Crete and of course Yiayias kitchen. She always prepares a bulk amount to distribute amongst the family.

It’s a fantastic substantial vegan dip that creates its own creaminess and flavour with very little ingredients. Must try!

Today I made this little batch using my Thermomix. I’ve documented the full thermomix method below and also included the original method too.

250g washed and sorted yellow split peas.
1/2 onion - grated.
1 carrot - grated.
3-4 cups water.
1 tsp vegetable stock paste (optional).
Salt and pepper.
5 Tbsp Extra virgin olive oil.
Sliced Spanish onion to garnish .
Olives or capers to garnish.

ORIGINAL METHOD.

Sauté onion and carrot with olive oil in a pot over medium high heat for approximately two minutes. Place the yellow split peas into the pot and then the water and stock paste.
Allow it to boil and stir occasionally until the fava begins to thicken and break down.
Eventually as the mixture thickens, reduce heat and add seasoning. Constantly whisk the fava to help break down the split peas and also prevent it from sticking to the pot. The mixture can get quite thick as it boils.
Once the fava has reached a custard like consistency it’s ready. You can blend the fava until smooth or keep it partially chunky.

THERMOMIX METHOD.

Add onion and carrot to bowl and chop at speed 5 for 5 seconds. Scrape down the sides and add 5 Tbsp olive oil. Cook the onion and carrot for 7 minutes at 100 degrees at speed 0.5.
Add yellow split peas and 550g of water along with a teaspoon of vegetable stock paste.
Cook at speed 2 for 40 minutes at 100 degrees C.
Blend for 10 seconds at speed 7.

❤️❤️ @marys_kouzina .

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#mykitchen #maryskouzina #vegan #greek #onmytable #dip #nomeat #meatfree #fresh #vegan #vegetarian #veganfood #foodstagram #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek
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LENTEN KOLOKITHOKEFTEDES.

Deliciously herby pumpkin fritters. Dairy and egg free. The pumpkin flavour is beautifully sweet and definitely the star ingredient considering the absence of cheese.
Though we usually enjoy kolokithokeftedes with tzatziki they were amazing with skordalia (potato and garlic dip)!
You can create this recipe using zucchini as well. Enjoy!

3 compressed cups grated pumpkin.
2-3 spring onions -chopped.
1/2 cup chopped dill.
1/3 cup chopped mint.
1/3 cup aquafava (canned chick pea water).
1/2 cup self raising flour (more if needed).
1/2 cup fine semolina.
5 Tbsp olive oil for the mixture + oil for frying.
Salt and pepper to taste.

Place the grated pumpkin into a cloth and twist to squeeze out as much liquid as possible. Add it to a bowl with the remainder of the ingredients. Mix until it reaches a consistency that can form a patty.

In a large pan drizzled with a olive oil place a heaped tablespoon amount of mixture formed as a patty onto the hot surface. It’s always best to do one test kolokithokefte first, this way you can check for seasoning and/or if you need to add more flour or semolina to stabilise the mix.

You’ll know if your mixture needs adjusting if it is difficult to flip in the pan and is a little too soggy once cooked. Once you’ve made the adjustments continue with the rest of the mixture and place on absorbent paper towels. Makes approximately 20-25 fritters.

@marys_kouzina .

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#maryskouzina #kolokithokeftedes #pumpkin #lenten #vegan #vegetarian #veganrecipes #recipes #recipe #greek #greekfood #foodie #food #herbs #delicious #fresh
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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.

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

The delicious pairing of tomato and feta made into a fritter. Can it get any better? Well, it does when you add tzatziki!
Α deliciously famous appetizer from the island of Santorini. Crunchy and soft, so sweet, and fresh. We devoured them in seconds!

2 cups chopped ripe tomatoes that have been scraped of the seeds and flesh.
1/2 chopped red or brown onion.
1/4 cup chopped fresh dill.
1/4 cup chopped fresh mint.
100g crumbled feta cheese @chelmosaustralia .
1/2 cup plain flour.
1/2 cup fine semolina.
1 tsp dried oregano.
1/2 tsp baking powder.
Salt (very minimal) and pepper.
Extra virgin olive oil for shallow frying or any other frying oil of your choice.

Combine all ingredients into a bowl and mix well. Initially the mixture will seem dry, continue mixing and the tomatoes will begin to release liquid, enough for the mixture to stick together where a patty can be shaped and formed.

Use a heaped tablespoon amount to create a fritter shape in your hands and fry over medium/high heat up approximately 2 minutes in each side or until golden and crispy. Transfer the hot fritters onto a plate with absorbent towels to soak any excess oil. Serve immediately with Tzatziki and enjoy.

Notes: The consistency of the mixture depends on the ripeness of the tomatoes you have used. If the tomatoes are still quite wet, add more flour or semolina a tablespoon at a time.

Always fry a test fritter first to check the seasoning.

Do not pre-make the mixture before hand as the tomatoes will continue to release moisture resulting in a very wet batter. The batter should just be holding together.

@marys_kouzina .

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#maryskouzina #vegetarian #food #foodie #recipe #recipes #vegetarianrecipes #delicious #santorini #greekfood #tzatziki #yummy #delicious #fritters #vegetables #greece #australia
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KOLOKITHOKEFTEDES.

You know how much I love these with pumpkin. Today I’m making them with zucchini using my @kitchenaidausnz 13 cup food processor. Quick to use, chop, grate, clean and store!
Pair these delicious zucchini fritters with tzatziki and you’ll think you’re beachside in Greece, kinda. A girl can dream, right?

700g zucchini - grated.
5 spring onions.
2 cloves of garlic.
1 bunch dill.
1/2 bunch mint.
1/2 bunch parsley.
2 eggs.
1/2 cup grated kefalogaviera.
1/4 or more crumbled feta cheese.
1 cup self raising flour (more if needed).
3/4 cup fine semolina.
5 Tbsp olive oil + oil for frying.
Salt - use sparingly.
Cracked black pepper.

Place the spring onions, garlic and fresh herbs into your food processor using the blade to chop everything finely. Transfer to a bowl and set aside.

Remove the blade and place the grater attachment onto the machine. Grate the zucchini’s and transfer them to a large cloth squeezing out as much liquid as possible. Place the grated zucchini into the bowl with the herbs and add the remainder of the ingredients, except the feta cheese.
After all the ingredients have been added and mixed through well, crumble in the feta and gently fold it through.

In a large pan drizzled with a little olive oil place a heaped tablespoon amount of mixture onto the hot surface. It’s always best to do one test kolokithokefte first, this way you can check for seasoning and/or if you need to add more flour or semolina to stabilise the mix. You’ll know if your mixture needs adjusting if it is difficult to flip in the pan and is a little too soggy once cooked. Once you’ve made the adjustments continue with the rest of the mixture and with tzatziki. Makes approximately 20 fritters.

#kitchenaidcollab #madewithkitchenaid

@marys_kouzina .

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#maryskouzina #food #fritters #vegetarian #vegetarianrecipes #delicious #feta #cheese #greek #greekfood #lovefood #recipes
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Prepare Gaimista with me!

I wasn’t planning on making Gaimista this week but it just so happened I had majority of the ingredients I needed to prepare it. Plus it’s one of my favourites 😍. You can find the full recipe in my feed and on my website under the Lenten category (and just add feta if you like).

Happy watching!

@marys_kouzina .

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#Maryskouzina #reel #food #recipes #yummy #delicious #vegetarian #foodvideo @chelmosaustralia
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RICE 🍚 .

Fluffy and perfect on the side of any dish. The addition of kritharaki (orzo) is a delicious Middle Eastern addition. This recipe also works perfectly without it if you wish to prepare plain rice.

1/4 cup extra virgin olive oil.
1/2 cup kritharaki (orzo).
1.5 cups washed medium grain rice.
1 Tbsp vegetable stock paste (you can use a stock cube or liquid stock).
3 cups water or stock.
2 bay leaves.
Salt and pepper to taste.

Begin by browning the kritharaki and olive oil over medium high heat. Once browned add the washed rice and toast the rice for a few minutes also. Add the water, stock paste , bay leaves, salt and pepper.

Cover completely and turn the heat down to medium allowing it to simmer until all of the liquid is absorbed, approximately 15 minutes. As soon as you can no longer see any liquid boiling or bubbling, turn the heat off (if left too long, the bottom can burn).

Leave the rice to sit with the lid on for another 10 minutes. Fluff up the rice with a fork and enjoy.

Featured is my hand painted watercolour Lemonia tea towel available from my website, maryskouzina.com.au worldwide 🍋🍋.

@marys_kouzina .

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#maryskouzina #food #recipe #rice #simplefood #simplerecipes #foodie #foodphotography #vegetarian #vegetarianrecipes
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Κουνουπίδι κεφτέδες - Cauliflower fritters.

Resharing this recipe on my grid as requested! These are a must try for vegetarian night and even better with tzatziki!

700g fresh cauliflower.
1 brown onion.
2-3 gloves garlic.
1 small red capsicum.
Handful fresh mint, dill, parsley.
2 eggs.
1 1/2 cups all purpose flour.
1 Tbsp baking powder.
1 Tbsp ground cumin.
3 Tbsp kefalogaviera or pecorino cheese.
100g feta cheese crumbled @chelmosaustralia .
Salt and pepper to taste.
Olive oil for frying.

Break apart the washed cauliflower into florets. Add the cauliflower, onion (roughly chopped), garlic, herbs and capsicum to a food processor and process until everything is combined and very fine. Pour this mixture into a bowl and add the flour, cumin, eggs, the cheeses and salt and pepper (use the salt sparingly as the cheese will add saltiness).
Mix and combine.

Using a non stick pan, add extra virgin olive oil (enough to shallow fry). Once it’s hot, do a test fritter first to check the seasoning.
Once you’re happy with the taste add a tablespoon amount of cauliflower mix to the pan and fry till golden before flipping. Once they’re ready transfer them onto an absorbent towel and serve with tzatziki.

Kali orexi!

❤️❤️ @marys_kouzina .

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#maryskouzina #food #fritters #vegetarian #vegetarianrecipes #cauliflower #herbs #veg #foodie #foodiesofinstagram #foodporn #foodphotography #yummy #delicious #foodstagram #f52grams
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Yesterdays kolokithokeftedes sent my dms into a frenzy. New friends, be sure to check out out my website where all of my recipes are categorised for you to navigate easily. Here’s the recipe with a little ‘how to’ entertainment to go with it. Enjoy!
Don’t forget, you can replace the pumpkin with zucchini too 💚.

700g pumpkin - grated.
5 spring onions - chopped finely (here I used brown onion).
1 bunch dill - chopped finely.
1/2 bunch mint - chopped finely.
1/2 bunch parsley - chopped finely.
2 eggs.
1/2 cup grated kefalogaviera @chelmosaustralia.
1/4 crumbled feta cheese @chelmosaustralia .
1 cup self raising flour.
5 Tbsp olive oil.
Salt - use sparingly.
Cracked black pepper.

After the pumpkin has been grated, sprinkle a a little salt onto it and place it in a cheese cloth or tea towel to squeeze out as much liquid as possible. Combine all ingredients then gently fold through the feta cheese last.

In a large pan drizzled with a little olive oil place a tablespoon amount of mixture onto the hot surface. It’s always best to do one test kolokithokefte first, this way you can check for seasoning and/or if you need to add more flour to stabilise the mix. You’ll know if your mixture needs adjusting if it is difficult to flip in the pan and is a little too soggy once cooked. Once you’ve made the adjustments continue with the rest of the mixture and enjoy!

Featured is my Ble hand painted and designed tea towel, available worldwide on my website, maryskouzina.com.au .

🌿🌿 @marys_kouzina .

#maryskouzina #food #vegetarian #foodie #foodlover #vegetarianrecipes #recipes #cooking #onmytable #f52grams #pumpkin #fritters #delicious #greek #greekfood #greece #fresh #damnthatsdelish
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