Tyrokafteri (Spicy Feta Dip)
Creamy, tangy and with just the right amount of “heat”, Tyrokafteri is a classic Greek meze that pairs perfectly with warm pita bread, grilled vegetables or fresh tomatoes.
Ingredients (Serves 4)
- 200 g feta cheese
- 100 g Greek yogurt
- 1 roasted red pepper
- 1 small chilli (or ½ tsp chilli flakes)
- 2 tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- Freshly ground black pepper
- Paprika for garnish
Method
- Place the feta, yogurt, roasted pepper, chilli, olive oil and vinegar into a food processor.
- Blend until creamy, leaving a little texture.
- Taste and adjust the spice level if desired.
- Spoon into a serving bowl.
- Finish with a drizzle of olive oil and a sprinkle of paprika.
Serving tip: Serve alongside grilled pita and olives as part of a traditional Greek meze.
Garides Saganaki (shrimps baked with tomato and feta)
If there is one dish that captures a Greek summer by the sea, it’s Garides Saganaki. Fresh prawns are gently cooked in a rich tomato sauce, finished with creamy feta and fragrant herbs. It’s simple enough for a weeknight dinner but impressive enough for guests.
Ingredients (Serves 4)
- 500 g raw king prawns, peeled
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 400 g chopped tomatoes
- 2 tbsp tomato paste
- 100 ml dry white wine
- 150 g feta cheese
- 1 tsp dried oregano
- Fresh parsley
- Salt and freshly ground pepper
Method
- Heat the olive oil and gently sauté the onion until soft.
- Add the garlic and cook for another minute.
- Stir in the tomato paste, chopped tomatoes, white wine and oregano.
- Simmer for about 15 minutes until the sauce thickens.
- Add the prawns and cook for 3–4 minutes until they turn pink.
- Crumble the feta over the top and place under a hot grill for 4–5 minutes, just until the cheese softens.
- Sprinkle with chopped parsley and serve immediately.
Serving tip: Enjoy with crusty bread to soak up every last bit of the tomato and feta sauce.
Galaktoboureko (Greek custard pie)
Golden filo pastry layered around silky semolina custard and soaked in fragrant citrus syrup, just a few desserts are as beloved in Greece as Galaktoboureko.
Ingredients (Serves 8)
Custard
- 1 litre whole milk
- 150 g fine semolina
- 150 g sugar
- 3 eggs
- 1 tsp vanilla extract
- 50 g butter
Pastry
- 12 sheets filo pastry
- 180 g melted butter
Syrup
- 300 g sugar
- 250 ml water
- Juice of half a lemon
- Strip of lemon peel
- 1 cinnamon stick
Method
- Prepare the syrup first by simmering all syrup ingredients for 10 minutes. Allow it to cool completely.
- Heat the milk and whisk in the semolina and sugar until thickened.
- Remove from the heat and stir in the butter and vanilla.
- Once slightly cooled, whisk in the eggs one by one.
- Butter a baking dish and layer half the filo sheets, brushing each with melted butter.
- Pour in the custard and cover with the remaining filo, again buttering each sheet.
- Score the top lightly into portions.
- Bake at 170°C for 45–50 minutes until deeply golden.
- Remove from the oven and immediately pour over the cold syrup.
- Leave to rest for at least two hours before serving.
Serving tip: This dessert is traditionally enjoyed with a Greek coffee or an iced freddo espresso on warm summer afternoons.
These three recipes showcase the diversity of Greek cuisine, from the bold flavours of a classic meze to a seafood dish inspired by the islands and one of Greece’s most iconic desserts. Together, they bring a little of the Mediterranean table into your home, reminding us that in Greece, every meal is an invitation to slow down, gather together and savour the moment.
Expect our Greek cook book soon!
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