Bougatsa is one of Greece’s most beloved pastries, made with delicate layers of buttery filo wrapped around a rich, silky semolina custard before being baked until irresistibly golden and crisp.

KOTOPOULO LEMONATO ME PATATES aka Greece’s most elite roast chicken and potatoes

Before pizza, there was Ladenia. Hailing from the Cycladic island of Kimolos, this rustic Greek flatbread is topped with sweet onions, juicy tomatoes, oregano and plenty of olive oil. The result is a crisp golden crust, a soft pillowy centre, and incredible flavour from just a handful of simple ingredients.

These spanakopita stuffed flatbreads are a recipe I first shared two years ago. Inspired by the classic Greek pie, spanakopita, they bring together a creamy, herby spinach and feta filling wrapped inside soft dough, then pan fried until beautifully golden and crisp.

A chocolate twist on the classic tsoureki — the traditional Greek Easter sweet bread that is soft, buttery and beautifully aromatic with mahlepi, mastiha and orange.

This version keeps the authentic flavour and texture of tsoureki, but adds a smooth chocolate orange ganache filling inside each braid strand, creating delicate ribbons of rich, glossy chocolate throughout the loaf. Think of it as a cross between tsoureki and chocolate babka — indulgent, fragrant and perfect for Easter.

If your loukoumades have ever turned out dense or overly crispy, this recipe will give you reliably soft, fluffy results every time.

These Tirokafteri stuffed flatbreads are SIMPLY INCREDIBLE 😮‍💨 cheesy, spicy, and damn right delicious. I first shared them two years ago and now they’re back, EVEN BETTER 👏🏻

The sexy, low maintenance Greek cousin of foccacia. This is the lightest, airiest, most delicious Greek flatbread known as Lagana, which is famously eaten on Clean Monday (the first day of Lent)

Pasteli… with a lil twist😮‍💨 if you’ve not heard or tried this two ingredient powerhouse of a snack before, then take this as you sign✨

Just when I thought Biftekia couldn’t get any better, I try them out this way — stuffed with Kefalotyri for the ULTIMATE burger 😮‍💨

And if you’ve tried out my recipe before, you’ll know just how delicious they are… EVEN MORE so this way. As if that was even possible 👏🏻

If you already love spanakopita, then I guarantee you’ll absolutely love this equally delicious counterpart known as Hortopita in Greek 😮‍💨

Horiatiko Psomi: this gorgeously crunchy on the outside and perfectly soft texture on the inside bread, making it ideal for tearing and sharing, and just dipping into any kind of dip or soaking in zoumi!

These tiropita-inspired stuffed flatbreads are my shortcut version: soft homemade dough wrapped around a simple mix of feta, mozzarella, olive oil, and black pepper, then pan-fried until golden and blistered.

If your yiayia didn’t teach you or you’ve never come across this before, then let this be your sign to make Hortosoupa, aka this humble bowl of soup that’s loaded with veggies — carrots, leeks, celery, courgette, potato, and more.

If you’ve never heard of Zambonopita, let this me your sign to try it. It’s a ham and feta cheese pie that’s gorgeously crispy on the outside and soft, almost custardy in the middle.

Resharing my AVGOLÉMONO recipe — aka the ultimate Greek comfort soup I shared it for ep 2 of this series, and it’s back because it’s the best recipe out there.

Kolokotes: these perfectly balanced sweet and savoury pumpkin pies encased in the most delicious homemade pastry and if your yiayia’s watching, she’ll definitely approve.

Flaky, golden, and dangerously moreish — this is my ultimate tiropita recipe and I bet you’ll never guess what I used to get it this crispy…!

Let me introduce you to my favourite saganaki variation - feta me sousami, or in other words, feta with the crispiest coating of sesame seeds, shallowed fried to golden perfection.

When I tell you nothing compares to a proper homemade spanakopita, I mean it Forget the rice paper “hacks” you’ve seen floating around online (my Greek Cypriot heart can’t take it ). Spanakopita is more than just a spinach pie — it’s golden, flaky layers of filo wrapped around a rich, herby, cheesy filling that’s been perfected over generations.