Appetisers, Condiments, Dips and Sauces

Baked Ricotta with Green Olives, Lemon and Oregano
Dolmades (Stuffed Vine Leaves) with Avocado, Feta and Pine Nuts
Dukkah (Greek style)
Dukkah-encrusted Zucchini Fries (oven baked)
Eggplant and Walnut Dip
Hommus, Hummus, Homous – my dad's recipe
Kalamata Olive and Walnut Dip
Purple Carrot Tzatziki
Ricotta Cheese – firm
Ricotta Cheese – smooth/spreadable
Skorthalia – made with turnip
Tomato Fritters (Tomatokeftethes)
Tomatokeftethes (Tomato Fritters)
Turnip and Feta Fritters
Turnip Chips
Turnip Skorthalia (Turnip and Garlic Dip)
Tzatziki – with purple carrot
Tzatziki – traditional cucumber and garlic tzatziki
Yoghurt – the thick Greek stuff
Zucchini Fries (Dukkah-encrusted and oven baked)

Salads and Side Dishes

Artichoke Salad with Spinach, Feta and Sugar Snap Peas
Asparagus Salad with Feta, Avocado and Thyme
Fasolakia (Green Bean Stew)
Green Bean Stew (Fasolakia)
Green Bean, Tomato and Feta Salad
Green Greek Salad with Blueberry Balsamic Dressing
Horta (Steamed Greens with Fresh Lemon Juice and Olive Oil)
Tofu Greek Salad with Char-grilled Vegetables, Rocket and Pistachios, and a Lemon Dill Dressing
White Zucchini, Avocado and Cos Salad

Casseroles and Bakes

Avocado baked and stuffed with Mushroom, Feta, Walnuts and Thyme
Baked Ricotta with Green Olives, Lemon and Oregano
Briam with Goat's Feta and Cinnamon-baked Tofu (low carb)
Briam (Traditional Roasted Vegetables)
Frittata with Fire Roasted Pepper, Broccoli, Zucchini and Mixed Olives
Frittata with Roast Vegetables, Spinach and Feta
Lahanodolmathes Orfana (Lentil stuffed cabbage leaves)
Lentil Stuffed Cabbage Leaves (Lahanodolmathes Orfana)
Moussaka (traditional, with mushrooms)
Moussaka (traditional, with vegetable protein)
Moussaka topped with Creamy Paprika Ricotta (low-carb, with tofu)
Mushroom Moussaka
Papoutsakia Tou Avokado (Baked, Stuffed Avocado with Mushroom, Feta, Walnuts and Thyme)
Papoutsakia (Baked Stuffed White Zucchinis)
Pastitsio with Broccoli
Stuffed Banana Peppers with Ricotta and Mint (Yemista Piperi)
Stuffed Red Capsicums with Ricotta, Caramelised Broccolini and Toasted Walnuts (Yemista)
Stuffed Tomatoes topped with Bechamel Sauce (Yemista)
Stuffed White Zucchinis baked in the oven (Papoutsakia)
Yemista Piperi (Stuffed Banana Peppers with Ricotta and Mint)
Yemista (Stuffed Red Capsicums with Ricotta, Caramelised Broccolini and Toasted Walnuts)
Yemista (Stuffed Tomatoes topped with Bechamel Sauce)
Youvetsi with Roasted Cauliflower and Red Peppers

Soups and Stews

Caramelised Zucchini Soup with Parsley and Dill
Eggplant Stew (Imam Bayildi, Limnian style)
Fasolakia (Green Bean Stew)
Fennel, Zucchini and Garlic Soup, slow roasted
Gigantes (Giant Bean Stew)
Imam Bayildi – Limnian style (Eggplant Stew)
Magiritsa (vegetarian Greek Easter soup), with Spinach, Artichoke and Mushroom
Okra, Fig and Basil Stew
Stifatho (vegetarian, with Swiss Brown and Oyster Mushrooms)

Burgers, Patties, Fritters and Croquettes

Kolokithokeftethes (Zucchini and Fetta fritters)
Lentil Keftethes (faux meatballs)
Roast Pumpkin and Feta croquettes (Kroketes Kolokitha)
Turnip and Fetta Fritters
Zucchini and Fetta fritters (Kolokithokeftethes)

Grilled things

Souvlaki with Tofu and Cypriot Halloumi, Marinated in Lemon and Oregano

Pies, Pastries and Pizzas

Fennel, Zucchini and Feta Tart
Leek Pie with Feta (Prasopita)
Prasopita (Leek Pie with Feta)
Roast Pumpkin and Feta Filo Triangles (Kolokithopita)
Rustic Chunky Spanakopita (Spinach and Cheese Pie)
Soy Flour Pizza with Greek Inspired Toppings
Spanakopita (Spinach Pie – Veganised)
Spanakopita (Rustic, Chunky Spinach and Cheese Pie)
Vegan Spanakopita (Spinach Pie)


Baklava Rolls, with Pistachios, Walnuts and Almonds – my Aunt Koula's recipe
Blueberry and Ricotta Greek Pastries
Bougatsa me Krema (Custard-filled Pastries)
Galaktoboureko (Semolina Custard Pie)
Halvas (Semolina Syrup Cake)
Lemon and Ricotta Sweet Cheese Pastries
Melomacarona (Honey syrup walnut biscuits)
Orange Cake with Honeyed Yoghurt