Introducing CHRISTOPSOMO aka Christ’s bread, traditionally made on Christmas Eve and decorated with a cross to symbolise protection and abundance.

It wouldn’t be a Greekmas series if I didn’t share the BEST KOURABIEDES recipe - buttery shortbread biscuits COVERED IN icing sugar.

Introducing Fasolakia in salad form. It’s fresh, herby, and will make you question how green beans could be so damn delicious!

I’m reintroducing you to the most comforting, cheesy appetiser you should be having this festive season, known as Bouyiourdi in Greek.

Since you all love the different variations of saganaki that I’ve shared so far, it only seemed right to create an extra special edition fit for the festive season.

GIGANTES SKORDATI or in other words, the most delicious beans I’ve ever made.

CRISPY AIRFRIED TIROPITA TRIANGLES that take only 20 minutes to make and are perfect for sharing!

Portokalopita just got x10 better (as if that was even possible) with this festive edition made with an orange, cranberry syrup.

Introducing BAKLAVA CANAPÉS, aka the crispest, easiest, and most delicious way to serve baklava and you need to make them this festive season.

The only kind of roast potatoes you should be having this festive season are Patates Lemonates.

The spanakopita dip that you NEED to have this festive season, and just all year round generally, because it’s that delicious.

I’m bringing you the only Giouvetsi recipe you’ll ever need. We’re talking tender, fall-apart lamb cooked low and slow in a rich tomato braise, finished with baked orzo that turns soft, silky, and unbelievably comforting.