Bougatsa

How to impress a foodie: serve them BOUGATSA creaminess. How to impress a history buff: serve them bougatsa knowledge. Both the history buff and the foodie will wonder where bougatsa have been their whole lives. They say bougatsa originated in Serres, a city north of Thessalonaki where many Greeks immigrated during the Greco-Turkish war that … Continue reading Bougatsa

Kolokithopita (Zucchini Pie)

KOLOKITHOPITA (ko-lo-kee-THO-pee-tah) is similar to the popular spanakopita (spinach pie) and basically just substitutes zucchini for spinach. My own recipe calls for the addition of more herbs and a sassy combination of cheese to make it stand out. Just combine zucchini, onions and three different herbs for this aromatic and savory pie. What a fantastic … Continue reading Kolokithopita (Zucchini Pie)

Monasteries and Churches of Greece

With 97% of the country comprised of Greek Orthodox members, it’s no wonder there’s an abundance of historic monasteries and churches with generations of monks, nuns, and priests who have preserved the Greek language, culture, and religion. Greek Orthodox monasteries stretch across the countryside in some of the most beautiful locations imaginable—some balanced atop steep … Continue reading Monasteries and Churches of Greece

Roka (Arugula Salad)

Roka (arugula) is one of the most underestimated leafy greens, despite packing lots of antioxidants, vitamins, and minerals. It’s numerous health benefits are well known. Arugula is native to the Mediterranean and is definitely a green that should be added to more plates worldwide. The Greeks eat plenty of arugula as a “Roka Salata” and … Continue reading Roka (Arugula Salad)

Monastery of St. John the Baptist, Megara

The first Greek Orthodox Monastery I ever visited was the Monastery of St. John the Baptist, above Megara, Greece. I was traveling through Greece with my family in the summer of 2003, just a 12-year-old with her mind preoccupied with thoughts of home and concerned about what I would wear for my first day of junior … Continue reading Monastery of St. John the Baptist, Megara

Psari Plaki (Baked Fish)

Seafood rules the tables of Greece. With so many islands and close mainland coastal waters, the Greeks have a bounty of choices to bake, fry, grill, or boil. It’s understandable, in a country of such passionate cooks, that everyone has a preference, and the different types of seafood often require different types of preparation. Sardines … Continue reading Psari Plaki (Baked Fish)

Agia Lavra and Mega Spileo Monastery

“EIPHNH”—Peace. “OXI PIA POLEMOI”—No more war.  I pause, frozen, for what seems like eternity whenever I stare at these words cast in huge white letters on a quiet hillside in the Northern Peloponnese region of Greece. At the top of the hill, a large cross overlooks the city below, and a date reads 13-12-43. All serve … Continue reading Agia Lavra and Mega Spileo Monastery