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While the filo-dough recipe is most common, some recipes use a village-style pastry horiatiko, which has a thicker crust. [10] It can also be made with puff pastry. The pastry is golden in colour when baked, the colour often enhanced by butter and egg yolk. It can be served straight from the oven or at room temperature. [citation needed]
Spanakopita Pie. Food & Wine. Whether folded into triangles, rolled into logs, or layered in a pan, spanakopita is a classic Greek appetizer. This crunchy, cheesy pie is packed with earthy greens ...
Koulourakia [a] or Koulouria, [b] or kerkele in Pontic Greek, [1] are a traditional Greek dessert, typically made around Easter [2] to be eaten after Holy Saturday. They are a butter-based pastry, traditionally hand-shaped, with egg glaze on top. They have a sweet delicate flavor with a hint of vanilla.
Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. [1] It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned. When made with kasseri cheese, it may be called kasseropita (κασερόπιτα). [2]
My parents loved Trader Joe's frozen spanakopita and 5 Cheese Greek Spiral, but they were not fans of the Classic Greek Salad. I had my Greek parents try 15 different Greek Trader Joe's products.
Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid fat ( beurrage ) is then layered into the dough.
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Kok (Greek: κοκ or κωκ) or kokákia (Greek: κοκάκια or κωκάκια) (meaning multiple smaller kok, as they are typically served multiple) is a Greek profiterole consisting of pastry cream, chocolate glaze and syrup.