Bouyiourdi Baked Feta: 4-Ingredient Greek Meze
Chef Niko’s bouyiourdi baked feta with roasted peppers, tomato, and chili — bubbling from the oven in 30 minutes. Classic Greek meze. Serves 4.
Tomatokeftedes: Authentic Santorini Tomato Fritters Recipe
Authentic tomatokeftedes — Santorini tomato fritters with fresh mint and red onion. Crispy, fragrant, ready in under an hour. Serves 4. Naturally vegan.
Kolokythopita: 5 Secrets to a Crisp Greek Zucchini and Feta Pie
Authentic kolokythopita (Greek zucchini feta pie) in crisp phyllo. Chef Niko’s 5 moisture secrets for a perfectly flaky, never-soggy result. Serves 8.
Manitaria Stifado: 1 Rich Greek Mushroom Stew Recipe with Cinnamon and Red Wine
Introduction The winters on Kos are mild compared to the Greek mainland, but they have their character. Rain comes in hard from the Aegean, the …
Dolmadakia Yalantzi: 1 Classic Greek Stuffed Grape Leaves Recipe with Rice and Dill
Introduction On the south-facing walls around my family’s property on Kos, grapevines grew in a way that suggested permanence — thick trunks wound around old …
Fava Santorinis: 1 Authentic Greek Yellow Split Pea Dip Recipe
This authentic Greek fava recipe turns Santorini yellow split peas into a silky meze. Ready in 1 hour, serves 6. Topped with capers and olive oil.
Classic Skordalia Recipe: Greek Garlic Dip 2 Ways — Bread or Walnuts
Make authentic skordalia, the bold Greek garlic dip, two traditional ways — bread-based or walnut-based. Chef Niko’s recipe with technique, tips, and FAQ.