Monthly Archives: January 2013

Spanakopita and spanakotyropita

  • A lot of spinach—two large bags, or two large bunches, cleaned, stems removed and roughly chopped

    spanakopita before top phyllo put on

    spanakopita before top phyllo put on

  • 2 leeks (cleaned and chopped) or 1 yellow onion chopped
  • 1 bunch fresh dill, chopped
  • 4 or 5 eggs
  • 2 tbsp rice (to absorb water in pita)
  • 500 g feta (if making spanakotyropita)

Prepare phyllo.  Combine spinach, leeks (or onion), dill, eggs and rice.  (Feta too if making spanakotyropita).

Place 5 bottom layers of phyllo in pan, spread filling, and put on top 4 layers of phyllo.  Slit the top because spinach will release a lot of steam that will balloon pita.  Bake for about an hour at 350 until top and bottom is golden.

From Andromahi



  • 4 1/2 cups milk
  • 1/3 cup of sugar (or 2 handfulls!!)
  • 2 tsp salt
  • 1 cup farina
  • 7 eggs + 1 more for top

Prepare phyllo.  For galotopita put all nine layers on the bottom.  Heat milk and sugar and salt.  When it gets warm (not hot) add the farina.  Heat until mixture boils then take it off of the heat.  Beat in eggs with whisk one at a time.  Pour milk/egg mixture on the phyllo and brush top with extra beaten egg.  Bake for 45-60 min until golden brown on top and bottom.

From Andromahi ❤


  • 1 large zucchini grated
  • 3 Tbsp sugar
  • 1/2 cup melted butter
  • 5 eggs

Prepare phyllo.  Put grated zucchini in collander and sprinkle with salt.  Allow it to sit and drain for about 20 minutes.  In a bowl, combine the drained zucchini, eggs, sugar, and melted butter.  After the first five layers of phyllo are down, pour in the filling and continue with the remaining 4 layers.  cut a slit in the top because this will generate a lot of steam during baking and the top layer of the pita will balloon. Bake about 1 hour until gold brown on top and bottom.


Another Kolokithopita:

  • 1 butternut squash, pealed, cut into chunks
  • 500g badgos or feta crumbled
  • olive oil and salt

coat the squash chunks with olive oil and roast in the oven for about  1 hour until soft.  When done, place in a bowl and mash.  After first 5 layers of phyllo are down, spread squash and sprinkle cheese on top.  Finish with 4 remaining layers.  Slit top.  Bake for about an hour at 350 deg.


From Andromahi ❤



  • 800 g feta crumbled (dodonis if possible)
  • 4-5 eggs

Prepare phyllo, combine egg and feta.  After the first five layers of phyllo are down, pour in egg/feta mixture, and continue with remaining 4 phyllo layers.  Bake about 1 hour at 350 deg until golden and when you lift the pita with a large spatula you can see that the bottom is nicely browned.

On New Years, hide a coin—Vassilopita :-)!


From Andromahi ❤


  • 4 cups of flourIMG_0114 IMG_0118
  • p1010314.jpg2 Tbsp Olive oil
  • 1-2 tsp salt
  • 2-2 1/2 cups of very cold water

2 sticks of melted butter (or 1 stick of butter and 1/2 c olive oil) for brushing layers

Put flour in bowl and make a dent in it.  Pour the olive oil and salt into the dent. Gradually add the  water stirring with a wooden spoon until all flour is gathered up and it holds together.  Then knead it on a floured surface until dough is smooth.  Sprinkle with flour if it sticks. Divide dough into 9 pieces.  Knead each one into a soft and smooth ball.  For some layers take ball and divide in half.  Roll out each half into small circle about 4-5 inches in diameter.  Brush with butter/oil sandwich both together and wrap in plastic wrap.  Repeat this with other layers as desired.  Wrap all balls or sandwiched layers in plastic wrap and allow to sit for 20 min or so before rolling open.

When rolling out, work on floured surface. Rotating and rolling evenly.  Stretch dough over rolling stick being careful to try not to tear.  (It will tear sometimes—keep going).  Use the biggest ball (or sandwiched layers) for bottom layer…this is the biggest one.  Roll it out so that it will overlap the edges of the pan.  Brush generously with butter/oil.  Roll out the subsequent layers as large as possible and drape them accordian-wise over the previous layer and brush with butter/oil.  The folds make extra layers.  Five layers on the bottom, put in filling, and then four layers above the filling.  Brush the top layer w butter/oil and sprinkle with water before baking on lowest rack.

Use for all pita fillings (tyropita, spanakopita, kolokithopita, prassopita, galotopita….)

From Andromahi ❤

Yiayia’s yogurt cake

here is the lemon blueberry version as V's bday cake

here is the lemon blueberry version as V’s bday cake

This is such a favorite.  I make the classic chocolate marble version, but also a wonderful lemon-blueberry version that V loves.   Great breakfast cake, any time of day cake (as in compulsive snacking!)

July 2015—new version…Peach!  Finely chop two peaches, sprinkle with 1 tbsp cinnamon.  Add 1 tsp vanilla to cake mixture and stir in the peaches at the end.  So good!

  • 5 eggs
  • 1 cup plain greek yogurt (2%)
  • 3 cups of flour
  • 2 tsp baking powder
  • 1 1/2 cup sugar
  • 1 cup butter
  • 1/4 cup (or so) cocoa (more = more flavor)
  • (for lemon blueberry version no cocoa, and 1 cup fresh or frozen blueberries and zest of 1 lemon)
  • (for peach version no cocoa, add 1 tsp vanilla to cake, and finely chop two peaches and sprinkle them with 1 tbsp cinnamon.)

Preheat oven to 350 deg. Soften butter and beat in sugar with wooden spoon until smooth.  Beat in eggs one at a time, then stir in yogurt.  Add 1 cup flour and 1 tsp baking powder, blend in.  Repeat. Then add last cup of flour.  Place half of batter in sprayed bundt pan.  To the remaining batter stir in cocoa and place on top of batter in pan.  Swirl with knife to marble. Bake for about min at 350 deg.  Test for doneness.

For Lemon-blueberry version omit cocoa.  Add lemon zest after yogurt.  When flour is all added stir in blueberries gently so they do not mush. And bake as above.

For peach version omit cocoa. Finely chop two peaches and sprinkle them with 1 tbsp cinnamon.  Add 1 tsp vanilla to cake mixture and stir in the peaches at the end.  So good!

From Andromahi ❤

Lemon Almond Biscotti

  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 cup softened butter
  • 2/3 cup sugar
  • 1 1/2 tsp lemon peel (a little more only tastes better)
  • 2 eggs
  • 1 tsp vanilla (or almond extract or amaretto)
  • 1/2 cup blanched almonds

Stir together flour, baking powder and set aside.

Beat butter and sugar until blended.  Beat in eggs and vanilla.  Add flour mixture and mix in thoroughly.  Stir in almonds.  Divide dough in half and shape each half into a long loaf.  Place each loaf on baking pan 3 inches apart.  Flatten to about 1/2 inch.  Bake at 350 deg until firm to touch (about 15-18 min).  Remove from oven cut loaves into slices and arrange pieces cut side up on baking sheet.  Return to oven and bake for another 10 minutes or so, until pieces start to turn golden brown and the house smells divine.

adapted from Sunset Kitchen Vegetarian cookbook