Greek Eats: Recipes

I’ve road-tested the following recipes and link to each one in the posts below. Happy cooking!

Φάβα (Fava): A dip made from green or yellow split peas. Great as a party appetizer, a snack, or a simple, healthy side dish.

I couldn't even get a picture of my first fava before my party guests launched into it! Can you tell why we're friends? Yyyyeah.

Ρεβυθοκεφτέδες (Revithokeftedes): Chickpea fritters. Crunchy. Minty. Loaded with chickpea goodness. Click above for a recipe from my favorite Greek food guru!

A cross-section of a chickpea fritter. All in the interest of science, of course; if I hadn't had just one last fritter, how would you have been able to see the inside? I know. You're welcome.

Αγκιναρόρυζο (Anginarorizo): Artichokes & rice, from the region known as Mani. In this hearty dish, artichokes and rice are slow-cooked together with dill, lemon and olive oil.

Artichokes & rice served in a taverna in Areopolis, Mani.

Σπανακόπιτακια (Spanakopitakia): Spinach Pie Phyllo Triangles. Spinach and feta, all wrapped up into little phyllo pastries!

Some of the finished spanakopitakia, but my friends ate them all before I could get a good picture! All that's left is the broken crispy bits section. I don't discriminate amongst spanakopitakia, but just know that the rest were much prettier.

More coming soon, now that I have access to a kitchen again! 🙂


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