Bougatsa 

(Greek Sweet Custard Phyllo Pie)

This is a throwback to: the dessert featured in my last post, Bougatsa (Greek Sweet Custard Phyllo Pie). The Bougatsa and Scratch Made Phyllo Dough recipes are from Kouzounas Kitchen, while the filling is from the Tamriye recipe of Anissa Helou's Sweet Middle East. (For more details, please see the last post.) I took this pic the day after baking. Although this piece was slightly singed from the toaster oven reheating process, I think it shows off the finished product much better! 

Kouzounas Kitchen, Scratch-Made Phyllo Dough

Kouzounas Kitchen, Bougatsa (Greek Sweet Custard Phyllo Pie)

Bougatsa 

(Greek Sweet Custard Phyllo Pie)

I made this using Kouzounas Kitchen's Scratch-Made Phyllo Dough! The filling is the filling for Tamriye (Arabic Semolina Cream Hand Pies), from Sweet Middle East by Anissa Helou. It's a funny story how that happened, actually ... 

I decided that the Tamriye filling by itself would be delicious. (The recipe calls for store-bought puff pastry, which is too rich for me to eat.) The filling smelled so good, with rosewater, but then was very creamy ... too much so to make individual pastries with phyllo, say. (Maybe I used the wrong kind of semolina? I used semolina flour instead of the farina that's like Cream of Wheat.)

Somehow, I came up with the idea of using it as filling in Bougatsa. This would be the perfect occasion to try this Phyllo Dough recipe again! I also used Kouzounas Kitchen's Bougatsa recipe, with this filling instead. At the end, I sprinkled on some ground cinnamon. ... I think this may be breakfast. 

Kouzounas Kitchen Website, Scratch-Made Phyllo Dough

Kouzounas Kitchen Website, Bougatsa (Greek Sweet Custard Phyllo Pie)

Ladenia 

(Greek Pizza-Like Pie, 

Topped with Tomato & Onions; 

from Milos & Kimolos, Greece, in the Cyclades)

The recipe is from Diane Kochilas. Although I couldn't get my version to look just like hers, as the dough rose quite high, it was still yummy. The onions and tomato are cooked a bit on the stovetop first, before topping the dough and finishing in the oven. I found that the leftovers reheated nicely in the toaster oven. It's a winner! 

Diane Kochilas Website, Ladenia: Vegan Pizza-Style Flatbread from the Cyclades

Greek Stewed Green Peas 

with Angelhair Pasta

These are the same veggies from 2 posts ago, and they are from the recipe of Mia Kouppa. When I have leftovers, I often like to mix them with pasta. Or make sandwiches with them. In this case, pasta won! 

Mia Kouppa Website, Stewed Green Peas

Greek Stewed Green Peas

This was from the recipe of Mia Kouppa. Recently, I made a version based on this recipe, using every shortcut that could make it easy (as I was pretty tired) ... which made it less like the recipe. However, it was so easy, and so tasty, that it made me feel better.

I decided to make it again, this time "by the book," and stuck pretty close to the recipe. Well, half a recipe. I found that when I defrosted a bag of frozen peas in the microwave, all the ice/water seemed to have evaporated, and so they didn't need to be drained. That bag was equal to about a half-recipe.

As you can see here from pics 1 and 2, I enjoyed them with rice. They were also good with pasta. I liked it with an omelette on the side. I think it might also be good mixed into some egg as part of an omelette, or as a frittata if you also mixed in spaghetti or other similar noodles with the egg and veggies. Well, however you serve it, I found it warm and comforting.

Mia Kouppa Website, Stewed Green Peas

Healthy Carrot Soup

This was based on the recipe of Kouzounas Kitchen. I was inspired by her recent Instagram Live demonstration of how to make this soup. It was also convenient to try, after I had already steamed carrots in an oven-safe parchment bag. I wanted something simple and nourishing.

I made a much smaller batch than the recipe, with olive oil, chopped onions, the steamed carrots, some cumin and dried basil and mint, water, and salt. I also added some cinnamon, as I thought was mentioned in the Instagram Live video. I don't mind unblended soups, so I left it as it was; I added creamy whole-milk yogurt (not pictured), instead of coconut milk, which I didn't have. (The soup is supposed to be vegan, suitable for those observing Lent, and I thought maybe it wouldn't be nice to show off the dairy. )

The soup was warm and comforting. Hopefully I'll make it again some time soon, when I have coconut milk.

Kouzounas Kitchen Website, The Governor Olive Oil Review & Healthy Carrot Soup Recipe

Youvetsi 

(Greek Baked Orzo, Tomato, & Chickpeas)

This was from the recipe of Mia Kouppa. I made it very similar to the recipe, but used some leftover chickpea filling (for the Sambusak post above), instead of plain canned chickpeas. I have to put chickpeas through a food processor or the equivalent, or it's not good for me to eat them. Therefore, the chickpeas disappear into the dish. The result was creamy and comforting, and I'm sure I'll make it again! 

Mia Kouppa Website, Youvetsi with chickpeas

Greek-style Stewed Green Peas

This was based on the recipe of Mia Kouppa. I kept thinking how nice this would be, which meant I should make it! 😉 However, I was too tired to follow the recipe properly, so I made some "adjustments": frozen chopped mirepoix (onion, celery, carrot) and frozen peas-and-carrots; frozen chopped cauliflower instead of potato; no tomato sauce at home, but leftover canned diced tomatoes were handy. 

I didn't defrost/drain any frozen veggies, or drain the tomatoes. I just remembered what my mom said to do when something has too much liquid: Cook a bit extra, uncovered, until the liquid evaporates.

It was either make the dish this way, or not at all (with apologies to Mia Kouppa for not following their great recipe). (I guess I was really tired, and needed all those veggies!). Hopefully, next time, I could make it more properly. For this time, though, it was great!

Mia Kouppa Website, Stewed Green Peas

Rizogalo 

(Greek Rice Pudding) 

Ice Cream

The Rizogalo recipe is courtesy Kouzounas Kitchen, and makes more than enough to freeze for later. Now, I really like rice puddings that have been frozen and then thawed in the fridge; maybe it makes them seem creamier? This time, I thought, why not try rice pudding as ice cream, and eat it while it's still frozen? It made for a very nice ice cream!

Kouzounas Kitchen Facebook 

Kouzounas Kitchen Website, Traditional Rizogalo Recipe (Greek Rice Pudding)

Kouzounas Kitchen Website, Rizogalo (Greek Rice Pudding) [vegan, with coconut milk]

Kouzounas Kitchen Website, Instant Pot Rizogalo Recipe

Melitzanosalata 

(Greek Eggplant Dip)

This is based on the recipe of Mia Kouppa. Here, it's featured on toast. I managed to get a quick pic, as I didn't think my other pic did justice to it. (Please see the last post, if you would like more details.) This is another dish that just gets better the next day. I noticed that it's actually a little sweet; I'm not sure if that's from the roasted eggplant, or the roasted onion. I like it on toast, and also mixed into rice.

Mia Kouppa Facebook

Mia Kouppa Website, Eggplant Dip (Melitzanosalata)

Melitzanosalata 

(Greek Eggplant Dip)

This was based on the recipe of Mia Kouppa. I had this on my "to-do" list, and eggplants were on sale at the supermarket recently. I bought two, and decided to roast both in the oven at the same time. The smaller one became this dip.

I used dried Italian herb seasoning, in place of the dried Greek oregano and fresh parsley, as that's what I had. I used lemon juice instead of vinegar, as vinegar in something like this isn't good for me. The most problematic was the garlic included in the recipe; garlic, much of the time, isn't very good for me, so I never cook with it. Normally, I just leave it out, and it's not a problem. However, this time, it seemed an integral part of the dip. Then I thought, Why not roast an onion? So, I wrapped a small onion in foil, and put it on the same baking tray as the eggplants. Part of that onion substituted for the garlic.

I decided to bake the dip, after it was all together. I oiled the dish first, added the dip, then added a thin layer of oil, before putting it on a baking tray at 375 F for 10-20 minutes. (I didn't record the time.) This is what I always do with Hummus, too, whether I make it or buy it at the store. The more cooked things are, the better they are for me. Anyway, I liked this dish, and I liked it even more the next day! There's so much flavor. It's nice to have another eggplant recipe for those times that eggplants are on sale.

Mia Kouppa Facebook

Mia Kouppa Website, Eggplant Dip (Melitzanosalata)

Hazelnut Cake, 

Greek-style

This is based on the Walnut Cake (Karydopita) of Mia Kouppa. When I mentioned that I don't like walnuts (I wish I did! 😄), Mia Kouppa kindly advised that I could try using hazelnuts, instead, for a different kind of cake. I had some ground hazelnuts in the fridge, and so, cake it was. The directions were easy: just mix everything together!

The baked cake is soaked in a syrup, and left to cool. When I went to taste it in the evening, I was a bit nervous that maybe I'd added too much lemon juice to the syrup. I've mostly used hazelnuts before only with something chocolatey. Plus, I had been afraid the recipe would be too rich for me, as written, and so I'd made a half-recipe only, but used one fewer egg and less sugar. I thought, Oh, did I ruin this lovely cake?

The next day, I tried a little more, and it was so good! I could understand how it would be great with walnuts. I had a little more still later, and decided that this is one cake that improves over time. I don't like to experiment too much, because when I veer off the recipe, it doesn't always turn out well. Fortunately, this time, it did!

Mia Kouppa Facebook 

Mia Kouppa Website, Walnut Cake (Karydopita)

Traditional Rizogalo 

(Greek Rice Pudding)

This is from the recipe of Kouzounas Kitchen. I had some leftover homemade sweetened condensed milk, as well as whole milk, to use up, and decided, What better way, than with Rizogalo? I started out by cooking less rice in more water, until it was really soft. Then, I left out the sugar, as the condensed milk was already sweet. This time, the result was even better than before! It was so creamy, and the ground cinnamon turned into something more than itself. Yummy! 

Kouzounas Kitchen Facebook 

Kouzounas Kitchen Website, Traditional Rizogalo Recipe (Greek Rice Pudding) 

Bigger Bolder Baking Website, How to Make Condensed Milk

Tsik-Tsik (Summer Vegetables with Egg)

Throwback to: My post a week ago, of Tsik-Tsik (Summer Vegetables with Egg), from the recipe of Mia Kouppa. It contains fresh tomato, zucchini, and egg. (For more details, please see the original post.) This photo features the dish, all by itself in its glory. It was very yummy, and easy to make with what I had.

Mia Kouppa Website, Tsik-Tsik (Summer Vegetables with Egg)

Blueberry Focaccia 

(slit open with a filling of store-bought ricotta), 

& Tsik-Tsik 

(Summer Vegetables with Egg)

The Tsik-Tsik recipe is from Mia Kouppa. I could only use a smaller amount of olive oil than the recipe suggested, and it also includes egg, fresh tomatoes, and zucchini. I had already finished up the eggplant I'd bought, and was too tired to bother with adding potatoes. However, in the story along with the recipe, it sounded like this is meant to use up excess or leftover veggies, and so it's okay to put in whatever you have. 😉 This was so good, and I think it will be nice to make again, the next time I have these veggies to use! 

The Blueberry Focaccia is my variation of the Sweet Grape Focaccia in Lauren Chattman's Mom's Big Book of Baking. I just replaced the grapes with fresh blueberries. The bread rose so nicely, that I could easily cut a slit in the middle, and fill it with the ricotta. I've also tried it with some ricotta spread over the blueberries, which is quite good. 😃It might be nice to use for baked French toast.

Mia Kouppa Facebook

MiaKouppa Instagram, Tsik Tsik

Mia Kouppa Website, Tsik-Tsik (Summer Vegetable with Egg)

Spanakorizo (Greek Spinach & Rice)

Throwback to: Spanakorizo (Greek Spinach & Rice). (For details, you can see my post from early May.) This was made from the recipe of Kouzounas Kitchen, and frozen. I enjoyed it recently, with a squeeze of fresh lemon juice, scrambled egg, and whole-milk yogurt (not shown here). (The hand model is myself. 😉) This dish was warm and comforting.

Kouzounas Kitchen Facebook

FoodieWineLover Website, Spanakorizo (Spinach & Rice) from Kouzounas Kitchen

Savory Phyllo Turnovers 

Filled with Hummus

The Phyllo recipe is courtesy of Kouzounas Kitchen. You can see my recent posts for more info on homemade Phyllo and the homemade Hummus. I had leftover Phyllo dough, and didn't want to waste it. I also had leftover Hummus. I thought, What better way to use both, than to combine them in a pastry? These turnovers make a nice snack or light meal.

Kouzounas Kitchen Website, Scratch Made Phyllo Dough

Hortopitakia (Greek Savory Turnovers with Spinach & Herbs),

with Homemade Phyllo Dough

Throwback to: these savory spinach turnovers, based on the recipes of Kouzounas Kitchen. For more details, please see my recent post. That pic was taken with my phone, right after baking. This one was taken the next day, with my camera. The spinach filling was so good! I'll have to try these turnovers again.

Kouzounas Kitchen Facebook

Kouzounas Kitchen Website, Hortopitakia: Savory Turnovers with Spinach & Herbs