“In Greece, we are true cheese lovers! From cheese pies and soufflés to gratins and cheesecakes, these are just a few of the beloved cheesy dishes that take center stage at family gatherings, dinner parties, and everyday or festive meals. The queen of Greek cheeses is, of course, feta, which pairs beautifully with stews and wild greens, adds a signature touch to Greek salad, and shines in saganaki, omelets, and pies.

Feta is the perfect addition to baked dishes like giant beans and briam. Layer thin slices of eggplant and zucchini alternately with tomato sauce and crumbled feta in the oven, and you’ll have a delicious dish that can be served as an appetizer or a main course, accompanied by a green salad. For stovetop dishes, feta can be added 5 minutes before finishing the cooking process, in vegetable stews, with trahana, or in lemony chicken.

Another favorite ingredient in Greek cuisine is yogurt, which is found in both savory and sweet recipes. From tzatziki and pies to cakes and ice cream, yogurt is celebrated in many ways. Moreover, the cheesy yogurt sauce combines our two favorite flavors and is perfect for fried vegetables, pasta, and elevating salads and grilled dishes.

It’s incredibly easy to make, simply blend 250 grams of crumbled feta with 1/2 cup of yogurt in a food processor. Gradually add 1 clove of garlic, 2 tablespoons of olive oil, juice from one lemon, 1 tablespoon of dill, 1 tablespoon of oregano, 1 tablespoon of thyme, salt, and pepper.

So, this weekend, let’s cook with these two versatile ingredients and create some mouthwatering dishes!”

Oven Omelette with Broccoli, Potatoes, and Graviera Cheese

Ingredients:

• 500g potatoes
• 150g Graviera cheese (sheep’s milk)
• 300g broccoli
• 8 fresh barn eggs (from Northern Macedonia)
• 30ml extra virgin olive oil
• 1 tsp thyme (fresh or dried)
• 100ml fresh milk (whole, 3.5%)
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 180°C (356°F) with the fan setting. Grate the potatoes and cheese on the coarse side of a grater. Separate the broccoli into small florets and mix them all in a bowl.
2. Lightly beat the eggs with a fork and add them to the bowl. Add the olive oil, thyme, milk, a good amount of pepper, and salt. Mix well and transfer the mixture into a medium-sized baking dish.
3. Bake the omelette for about 25 minutes until the top is nicely golden. Serve immediately with a nice green salad on the side.

Roasted Cauliflower with 4 Cheeses and Sun-Dried Tomato Pesto

Ingredients:

• 400g cauliflower (cut into small florets)
• 100g heavy cream (30% fat)
• 1 tbsp fresh thyme (only the leaves, finely chopped)
• A pinch of nutmeg
• 2 tbsp sun-dried tomato paste
• 2 tbsp fresh chopped onion
• 2 garlic cloves, chopped
• 40g kasseri cheese, grated
• 40g cow’s milk graviera cheese, grated
• 40g formella cheese, grated
• 40g mezovone cheese, grated
• Salt and freshly ground black pepper

Instructions:

1. In 1 liter of water, boil the cauliflower with plenty of salt for 7-8 minutes. In another pot, heat the cream (bring to a simmer) and add the thyme, nutmeg, sun-dried tomato paste, salt, pepper, garlic, and fresh onions. Preheat the oven to 180°C (356°F) with the fan setting.
2. Once the cauliflower is ready, drain it and transfer it to the pot with the cream. Stir gently so the cauliflower doesn’t break apart, and simmer on low heat for about 10 minutes. Transfer the mixture into a baking dish, sprinkle with the grated cheeses, and bake in the oven until golden and crispy. Serve warm or at room temperature.

Cheesecake with Savory Honey Sauce

Ingredients:

• 250g ginger-flavored biscuits
• 75g unsalted butter, melted
• 500g cream cheese
• 2 tbsp all-purpose flour
• 150g thyme honey (liquid)
• 1 tsp vanilla extract
• 2 organic eggs + 1 egg yolk
• 150ml sour cream or strained yogurt

For the savory honey sauce:

• 150g thyme honey (liquid)
• 2 tbsp heavy cream for pastry
• A pinch of sea salt
• 150ml sour cream or strained yogurt
• A few drops of lemon juice

Instructions:

1. Preheat the oven to 180°C (356°F) with the fan setting. Crush the biscuits in a food processor to make crumbs. Add the melted butter and pulse until it forms a wet sand-like texture. Press the mixture evenly into the base of a 20cm (8-inch) round springform pan and bake for 5 minutes.
2. Let the crust cool. Beat the cream cheese with the flour, honey, vanilla, eggs, yolk, and sour cream using a hand mixer. Spread the mixture over the cooled biscuit base. Place the pan in a shallow baking tray and bake for 40 minutes, checking if it’s done—there should be a slight wobble in the center. Let the cheesecake cool inside the oven for an hour with the door slightly ajar.
3. Savory honey sauce: In a pan, combine the honey, a tablespoon of water, and a few drops of lemon juice. Stir constantly over low heat until small bubbles form. Once small bubbles appear, stop stirring and continue cooking while gently swirling the pan until the honey turns a dark golden color and smells like caramel.
4. Remove the pan from the heat and stir in the sea salt and heavy cream. Be careful, as the mixture is very hot! Once the cheesecake cools, spread the sour cream or yogurt on top. Chill in the fridge for several hours. Serve in slices, drizzling with the savory honey sauce.

Fried Pizza with Arugula, Mozzarella, and Parmesan

Ingredients:

• 500g hard white flour or “00” type flour
• 1 heaping tbsp sea salt
• 14g dry yeast
• 1 heaping tbsp sugar
• 4 tbsp extra virgin olive oil
• For the topping:
  • 8 tbsp concentrated tomato juice
  • 20 cherry tomatoes, halved
  • 2 handfuls of fresh basil leaves, chopped
  • 2 tbsp capers
  • 2 mozzarella balls, chopped
  • 2 tbsp grated parmesan
  • Extra virgin olive oil for drizzling
  • 2 handfuls of arugula leaves

Instructions:

1. On a clean surface, sift the flour and salt, then make a well in the center. In a bowl, mix the yeast, sugar, and oil with 325ml lukewarm water (not hot) and leave for 5-10 minutes to activate.
2. Pour the yeast mixture into the flour well and use a fork to gently bring the flour toward the center. Once it begins to come together, knead with your hands until you have a smooth and elastic dough.
3. Place the dough in a floured bowl, cover with a damp cloth, and leave in a warm place to double in size, about 1 hour. On a lightly floured surface, gently knead the dough to remove air bubbles. Use immediately or store in the fridge covered with foil.
4. Divide the dough into 4 balls, covering them with a damp cloth. Heat a cast-iron pan over medium heat. Roll out one dough ball into a circle and place it in the pan. Cook until the base is crispy and the dough starts to form bubbles, about 5-8 minutes.
5. Spread 2 tbsp of tomato juice on each pizza, followed by 5 cherry tomatoes, some basil, 1/2 mozzarella ball, and 1/2 tbsp grated parmesan. Finish cooking the pizza in a preheated oven until the toppings melt and bubble. Repeat with the remaining dough and toppings. Serve hot, drizzling with olive oil and topping with arugula.

Spicy Mini Kebabs with Yogurt Sauce

Ingredients:

• 400g fresh pork mince
• 400g fresh beef mince
• 2 egg whites, lightly beaten
• 5 tbsp breadcrumbs
• 1 medium onion, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried mint
• 1 tsp paprika or hot chili powder
• ½ tsp black pepper
• Salt
• 3 tbsp olive oil

For the yogurt sauce:

• 250g strained cow’s milk yogurt (10% fat)
• 2 tbsp olive oil
• 1 tbsp fresh mint, chopped (or 2 tsp dried)
• 1 small garlic clove, minced (optional)

For serving:

• 1 pack small Arabic flatbreads
• Slices of tomatoes and onions
• 3 tbsp chopped parsley

Instructions:

1. In a large bowl, mix all the ingredients for the kebabs and knead until the mixture becomes smooth and firm. Let it rest in the fridge for 1 hour. Soak the skewers in water for 15 minutes.
2. Take a piece of the mixture the size of a large egg and shape it evenly around a skewer, pressing it at both ends so it has 3cm of space at the edges. Repeat the process with the remaining mixture.
3. Preheat the grill and, once hot, brush with oil. Grill the kebabs, turning them occasionally until they are cooked through (about 8-10 minutes).
4. Mix all the ingredients for the yogurt sauce and transfer it to a bowl.
5. Place two flatbreads on each plate, place two kebabs on top, and garnish with tomatoes, onions, and parsley. Serve with the yogurt sauce.

Minced Meat Pie with Puff Pastry and Spicy Sheep’s Yogurt

Ingredients:

• 250ml water
• 500g hard flour
• 15g salt
• 520g unsalted cow butter, melted
• 30ml extra virgin olive oil
• For the filling:
  • 500g beef mince
  • 2 small onions, chopped
  • 1 garlic clove, minced
  • 1 tsp sumac
  • 1 tsp tomato paste
  • 50ml white wine
  • 1 tsp sweet paprika
  • 1 bunch parsley, chopped
  • 200g sheep’s yogurt
  • 1 tsp chili flakes
  • 80ml extra virgin olive oil
  • Salt

Instructions:

1. In a wide pot with olive oil, sauté the minced meat with the onions and garlic, then add the sumac and tomato paste. Deglaze with white wine, add salt and paprika, and cook until the meat’s liquids evaporate. Stir in the parsley and set aside.
2. In a mixer, combine the flour, water, salt, 60g of melted butter, and mix until you have a smooth dough. Cover and let rest for 30 minutes. Divide the dough into 4 equal pieces and form balls. Cover and rest for another 15 minutes.
3. Roll out the dough into small discs, applying melted butter on the surface. Let them rest again for 15 minutes. Then, roll out each disc by hand, stretching the edges gently until it forms a large sheet. 4