With my Vegan Lentil Moussaka, you get all the delicious potatoes and eggplants along with a vegan-friendly Béchamel sauce that even uses a clever ingredient to create that cheesy flavor on the topping and my delicious, packed with flavour, lentil based filling! 

So read along to discover what you’ll need to make the most delicious vegan lentil moussaka, my tips and tricks to help you make it to perfection, my step by step photos, and of course my unique recipe!

What is a traditional Moussaka?

Moussaka is arguably the most famous Greek dish. It is served in every Greek taverna and is the dish of choice for a large family gathering and special occasions.

Moussaka is a delicious eggplant, potato and mince meat casserole topped with a deliciously creamy and cheesy béchamel sauce. The essence of the traditional moussaka is summarised in:

1. Its umami packed filling: The traditional Moussaka sauce is a deep dark red/brown ragu, which is both meaty yet fragrant and is packed with umami flavours. The traditional moussaka uses a combination of beef or lamb to make the sauce together with garlic, bay leaves, cinnamon and red wine.
2. Its creamy béchamel: The traditional Moussaka is topped with a creamy, thick béchamel that is packed with a distinct savoury taste yet is extra fragrant because of the grated cheese and nutmeg!
3. Its deliciously juicy vegetables: Aubergines and potatoes are cooked separately and then added to the moussaka when ready to assemble. The aubergines give it a delicious juiciness and the potatoes that extra starchiness and robustness in its flavour, making it a complete meal!

So keeping the above in mind, how can we make the perfect Vegan moussaka while keeping its “essence” – the umami packed filling, its creamy béchamel and its deliciously juicy vegetables intact?

Making the perfect Vegan Moussaka with Lentils – Key Ingredients

In order for your Vegan moussaka recipe to keep its authenticity, we need to carefully select our meat and dairy substitutes. After plenty of experimentation I’ve narrowed it down to the following key ingredients:

• Lentils: they are the perfect meat substitute. They are nutritious, natural and healthy. Also they are a staple ingredient in the Greek cuisine! In my recipe I’ve opted to use green Lentils but you can also use any variety of whole (not split) brown lentils as well.
• Dried mushrooms: To make the sauce more “meaty” I’ve opted to use a sprinkling of dried mushrooms. They will expand when cooking and will impart their natural umami flavour that makes this vegan moussaka so delicious!
• Herbs and spices: After plenty of experimentation and keeping to the moussaka tradition, I’ve put together a delicious herbs and spices mix that makes this moussaka taste just like the original! You’ll need some garlic, cinnamon, tomato paste, chopped tomatoes, red wine, oregano and a bay leaf to season your sauce to perfection
• Vegan friendly béchamel: The classic Bechamel sauce is unfortunately using cows milk and butter so is not vegan or lent friendly. In keeping with the Greek tradition, I’ve opted to prepare my vegan béchamel using olive oil for the roux. To give it that extra creaminess but without sacrificing its flavour, I’ve found that soy milk is an excellent substitute for regular cows milk. To bring in those delicious Greek flavours and aromas, I’ve also infused the béchamel with a brown onion, cinnamon stick, bay leafs, nutmeg and garlic powder.
• Nutritional yeast: This is my one secret ingredient that makes the béchamel taste so special! So what is nutritional yeast? It’s a natural product that is made out of deactivated bakers or brewers yeast. It is highly nutritious, containing plenty of vitamin B and proteins. And best of all? It imparts a deliciously cheesy flavour to the béchamel!
• Potatoes and Aubergines! A Moussaka is not a moussaka without potatoes and generous helping of aubergines. So make sure you grab yourself a bunch and let’s get cooking!

Tip: You can use almond milk in place of soy milk if you prefer. It will give the sauce a nuttier flavor but it won’t brown as much as it would with soy milk. So if you want to use this option, add some breadcrumbs to the top to help brown the dish.

Preparing your Vegan Moussaka with Lentils

To prepare your Vegan Lentil Moussaka you’ll need to follow the following four key steps:

1. Prepare the lentil sauce
2. Prepare the vegetables
3. Prepare the bechamel
4. Assemble and bake!

So get your pans out and let’s get started!

Preparing the Vegan Moussaka Lentil sauce

To prepare your Vegan Moussaka recipe lentil sauce, you’ll firstly need to soak your dried mushrooms in 500ml / 2 cups of boiling water. This will help the mushrooms hydrate!

Then in a large saucepan, warm 2 tablespoons of olive oil over medium-high heat. Add the red onion and cook for 5-6 minutes until translucent and just beginning to color. Add the crushed garlic and cook for another minute until its aroma is coming through.

Once your onions are soft and translucent and the garlic cooked, its time to add the spices. Start by adding the ground cinnamon, the tomato paste and simmer until the tomato paste has caramelised. This releases the delicious umami flavour in the tomato paste!

Next stir in the chopped tomatoes, red wine, balsamic vinegar and the water from the dried mushrooms, keeping a little aside to wash out the tomato tin to get all that delicious tomato juice! Stir in the lentils, oregano, the bay leaf and lastly add the soaked dried mushrooms.

Bring to a boil, then season with salt and pepper. Reduce the heat to medium-low and simmer for 1 hour until the lentils are soft, stirring occasionally.

Tip: Keep an eye on your lentil sauce when its cooking. If it looks like its drying out add a little more water and stir.

Preparing your Vegan Bechamel Sauce

To prepare our delicious Vegan Bechamel sauce firstly we will need to infuse the milk. In a medium sized pot add your soy milk, the roughly chopped white onion, the cinnamon stick, the peppercorns and the bay leaf. Cook over medium-high heat until it just comes to a boil then remove and set aside to infuse.

To make the béchamel sauce, you’ll first need to make a roux. In another saucepan, heat the extra virgin olive oil over medium heat. Once the oil is warm and has started to simmer, add the flour and whisk. Cook for 1-2 minutes stirring constantly so your flour cooks and looses that flour-y taste.

Strain your milk and gradually whisk in the flour mixture. You’ll need to keep whisking so no lumps form. To take some of the labour out, you can use your electric hand mixer with the whisk attachment!

Once all the milk has been absorbed into the flour and the sauce has thickened, remove from the heat and whisk in the spices – the nutmeg, garlic powder and salt. Add the nutritional yeast, whisk and taste. Add some more salt if needed to bring out the cheesy flavour of the yeast.

Your vegan moussaka béchamel sauce is now ready!

Preparing your Vegan Moussaka Vegetables

Start by preparing your potatoes. Slice them thinly and lay them our on a large baking sheet or two, depending on the size of your sheets and spray or brush with olive oil. Season your potatoes with some salt, flip them over and repeat.

Preheat your oven to 220C/430F and place your potato tray in to cook for approximately 30 minutes or until well browned.

Tip: Line your baking sheets with parchment paper – your potatoes won’t stick and you won’t have to flip them over while cooking either! Also, if you don’t have an olive oil spray you can brush olive oil onto the potato and eggplant slices using a pastry brush.

Now its time to prepare your eggplants. Cut them lengthwise into finger-width slices, place them on baking parchment lined baking sheets and season with salt. Spray or brush with some olive oil, flip them over and repeat.

In the preheated oven (220C/430F) bake your eggplants for approximately 20 minutes until tender. As with your potatoes, you won’t need to flip them over half way. However you’ll need to rotate the baking sheets in the oven half way to make sure they brown evenly!

Do you need to fry the potatoes and eggplant?

It is common to fry the potatoes and eggplant before assembling the dish but I roasted them instead for a healthier option. If you do prefer to fry them, cover the base of the pan with olive oil and cook over a high heat until golden on each side. Use some kitchen towel to blot away the oil and continue with the vegan moussaka recipe!

Do you need to salt the eggplant?

With modern eggplant varieties, there’s no need to salt them to remove bitterness. However, if you use heirloom varieties or find your eggplant is unusually bitter, you can salt the slices and leave them in a colander for about 30 minutes.

Rinse off the salt and squeeze out extra moisture before continuing with the recipe. Just skip the salt before roasting them if you do this.

Assembling your Vegan Moussaka with Lentils and baking it

Now that your key ingredients are all ready, its time to assemble the vegan moussaka and bake it. Start by spreading the potatoes in a single layer over the bottom of a deep 32cm x 20cm (12-inch x 8 inch) baking dish.

Then layer half of the eggplant slices, followed by the lentil mixture. Add the rest of the eggplant, spreading them evenly on top. Finally pour over the béchamel and smooth it over with a spoon or a spatula.

Reduce the oven temperature to 180C/350F and bake your moussaka for 30-45 minutes until the top is golden brown.

To serve, remove your vegan moussaka with lentils from the oven and let it rest for 10-15 minutes until it has cooled down a bit. This will help you cut the dish without it falling apart!

Making ahead of time and storing

From my experience, this recipe doesn’t freeze very well as the béchamel, filling and potatoes turn soggy when frozen. If you want to prepare it in advance, prepare all the key steps and assemble the dish. Cover it with some cling film and place in your fridge where it will last for 1-2 days. When you want to serve, preheat the oven and cook for approximately 45 minutes to 1 hour.

To store any leftovers, slice them up and place them in airtight containers. You can store them in the fridge for up to 3 days. To serve, place your slices on a baking sheet and reheat at 100C / 220F for approximately 30 minutes until piping hot throughout.

Serving suggestions

This vegan lentil moussaka recipe is delicious on its own and a complete meal! I do love serving it with some delicious village crusty bread, sourdough bread, some delicious vegan tzatziki and a delicious Greek Salad! If I’m looking to make it into a larger meal I love pairing it with some delicious Greek lemon roast potatoes and some roast vegetables (briam) on the side!

More delicious Greek Vegan recipes

For more Greek vegan and lenten recipes take a look at my hand selected collection below:

• Greek Peas And Potato Stew With Tomatoes
• Country-Style Greek Potato Stew
• Delicious Briam Recipe (Greek Mixed Roasted Vegetables)
• Traditional Greek Green Beans
• Chickpea Fritters Recipe (Revithokeftedes)
• Traditional Greek Kolokithokeftedes (Fried Zucchini/Courgette Balls)
• Tinos Fennel Fritters
• Tomatokeftedes (Fried Santorini Tomato Balls / Tomato Fritters)

And of course my vegan meze platter collection below:

Vegan Meze Platter:

• Vegan tzatziki sauce
• Greek Pita bread
• Greek “village style” rustic bread
• Hummus dip
• Crispy Greek Fried Eggplant
• Crispy Fried Zucchini – Courgette Fritters
• Greek Dolmades (stuffed vine leaves with rice)
• Authentic Greek Fava Recipe (Yellow Split Peas Puree)

Vegan Moussaka with Lentils

(100 votes, average: 4.88 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: 8
• Category: Main
• Method: baked
• Cuisine: Greek
• Diet: Vegan

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So you love moussaka but you are fasting for lent or you are a vegan? That doesn’t mean you have to miss out on your favorite dish anymore! This is my delicious vegan moussaka with lentils recipe that I’ve specifically crafted, so it keeps the essence of the traditional one, yet is fully plant based!

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Ingredients

For the Vegan Moussaka Lentils sauce

• 5g dried mushrooms (1/2 tbsp)
• 2 tbsp olive oil
• 1 red onion
• salt to taste
• 2 garlic cloves
• 3/4 tsp ground cinnamon
• 1 1/2 tbsp tomato paste
• 400g can chopped tomatoes (14 oz)
• 1 glass red wine (approx. 250ml / 1 cup)
• 1/2 tbsp balsamic vinegar
• 200g dried green lentils (7 oz)
• 1 tsp dried oregano
• 1 bay leaf
• black pepper to taste
• sugar to taste

For the Vegan Moussaka Béchamel sauce

• 1 brown onion
• 600ml soy milk (2 1/2 cups)
• 1 cinnamon stick
• 1 bay leaf
• 4 black peppercorns
• 60ml extra virgin olive oil (1/4 cup)
• 80g flour (2 3/4 oz)
• 1 tbsp nutritional yeast flakes
• 1/2 tsp ground nutmeg
• 1/2 tsp garlic powder
• salt to taste

For the Moussaka

• 3 large eggplant
• 3 medium potatoes
• olive oil
• salt

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Instructions

1. Pour 500ml (2 cups) of boiling water over the dried mushrooms and set aside to soak.
2. Infuse the milk for the béchamel. Roughly chop the white onion and add to a small saucepan or milk pan along with the soy milk, cinnamon stick, one of the bay leaves and the peppercorns. Set over a medium high heat and gently bring to the boil. Remove from the heat and leave to infuse.
3. Heat 2 tbsp of the olive oil in a large saucepan over a medium-high heat. Add the chopped red onion and cook for 5-6 minutes until translucent and just starting to colour. Add the crushed garlic and cook for a further minute until aromatic.
4. Stir in the ground cinnamon, followed by the tomato paste. Cook for a further minute or two until the tomato paste has caramelised slightly and turned brick red.
5. Stir in the chopped tomatoes, red wine, balsamic vinegar, and the dried mushroom soaking liquid, using a little soaking liquid or wine to wash out the tomato tin so you don’t leave any juice behind. Stir in the lentils, oregano, the remaining dried bay leaf, and the soaked dried mushrooms, finely chopped.
6. Bring to the boil and season well with salt and pepper. Reduce the heat to medium low and cook, uncovered, for 1 hour until the lentils are tender, stirring occasionally.
7. Meanwhile, pre-heat the oven to 220C/430F.
8. Slice the potatoes into 0.5cm (half a finger width) slices. Line a large baking sheet (you might need two depending on the size of your sheets) with baking parchment and lay out the potato slices. Spray with olive oil and sprinkle with salt. Flip the pieces over and repeat. Roast in the oven for 30 minutes or until well browned – with the baking parchment, there should be no need to flip them to colour both sides.
9. To prepare the eggplant, slice lengthwise into 1cm (one finger width) wide strips. As with the potatoes, transfer to baking parchment lined baking sheets, season on both sides with salt, and spray with olive oil. Roast for 20 minutes; there will also be no need to turn the eggplant pieces half way, but you’ll want to rotate the pans in the oven roughly half way to make sure everything browns evenly.
10. Once the vegetables are done, drop the oven temperature to 180C/350F.
11. When the lentils are about 10 minutes from being cooked, start the béchamel. Heat the extra virgin olive oil in a medium, heavy bottomed saucepan over a medium heat. Once the oil has just started to shimmer, whisk in the flour. Cook for 2 minutes, whisking constantly to cook the raw flavour out of the flour.
12. Strain the infused milk and gradually whisk it into the flour mixture, whisking quickly to avoid any lumps. Whisk in the nutritional yeast, nutmeg, and garlic powder, and and season to taste with salt – you’ll probably need more than you think to bring out the ‘cheesy’ flavour of the nutritional yeast. Remove from the heat only when the mixture is thick, but still spreadable.
13. To assemble the moussaka, spread the potatoes in a single layer across the bottom of a deep 32cm x 20cm (12 inch x 8 inch) baking dish. Then, layer half the eggplant slices, followed by the lentil mixture. Add the rest of the eggplant, and smooth the béchamel over the top.
14. Bake the moussaka for 30 minutes or until the top is golden. Leave to rest for 10 minutes before slicing and serving.

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Keywords: vegan moussaka, vegan moussaka with lentils, moussaka with lentils, vegan lentil moussaka

The post Vegan Moussaka with Lentils appeared first on My Greek Dish.

Moschari lemonato – A traditional Greek lemon beef stew recipe

‘Moschari lemonato’ is a traditional Greek recipe for stewed veal or beef or let me rephrase.. This Greek lemon beef stew recipe is with no doubt the most delicious lemon beef stew you have ever tried! Together with a beef stifado that is!

It’s simple preparation and presentation, which is part of the Greek cuisine, takes nothing out of it’s exquisite taste. To prepare this super easy Greek lemon beef stew recipe all you have to do is just put all the ingredients together and let the pan or slow-cooker do the rest!

Greek lemon beef stew recipe (Moschari lemonato) – ‘Simplicity is perfection’

Perfectly tender and juicy Greek lemon beef stew simmered in a delicious lemony flavoured sauce to form an amazing full of Mediterranean flavours hearty dish. This amazing traditional Greek lemon beef stew recipe (Moschari lemonato) is the brightest example of how Greek cuisine takes the simplest ingredients and with literally no effort transforms them into a finger licking dish!

For the traditional Greek lemon beef stew recipe, the meat is first browned and sealed, to remain juicy and then added to lemon based sauce, along with aromatic herbs and wine.

“Moschari lemonato” – How to make the perfect Greek lemon beef stew

Greek lemon beef stew is typically cooked at a relatively low temperature -simmered, not boiled- allowing flavors to mingle.

For juicier results, the key is to pick the right kind of meat. For a Greek beef stew, you need to choose large cuts of meat from either the front shoulder or the rear end of beef, which, when cooked for a long time, become fork tender. Serve with a drizzle of extra virgin olive oil, mashed potatoes or basmati rice and enjoy over a glass of your best white wine!

Oh and you can always read this delicious recipe in Greek here Συνταγή για Μοσχάρι λεμονάτο.

Traditional Greek lemon beef stew recipe (Moschari lemonato)

(685 votes, average: 4.69 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 80 min
• Total Time: 1 hour 30 minutes
• Yield: 6 portions
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

A traditional Greek lemon beef stew recipe (Moschari lemonato) that surely brings back childhood memories. It’s simple preparation and presentation takes nothing out of it’s exquisite taste.

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Ingredients

• 1–1.2 kg (35 oz.) stewing beef
• 2 small red onions, chopped
• 2 cloves of garlic, chopped
• juice of 3 lemons
• 2 tsps dried oregano
• 1/2 a cup olive oil
• 1/2 a cup dry white wine
• salt and freshly ground pepper
• 2 tbsps fresh thyme (optional)

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Instructions

1. To prepare this Greek beef stew recipe (Moschari lemonato), start by cutting the beef into chunks. Wipe the meat with paper towels. Heat 1/2 of a cup of olive oil into a pan, add the beef and sauté (high heat), until the meat is browned and crusty on all sides. Add the chopped onions and garlic and sauté for 2-3 more minutes.
2. Pour in the wine and wait to evaporate. Add the lemon juice, the oregano and enough hot water just to cover the meat. Season with salt and pepper and stir.
3. Turn the heat down and simmer with the lid on for at least 1-1.5 hour.
4. Serve with mashed potatoes, basmati rice or french fries. Enjoy!

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Nutrition

• Serving Size: 1 portion
• Calories: 398kal
• Sugar: 1.6g
• Sodium: 522.9mg
• Fat: 25.4g
• Saturated Fat: 5.6g
• Unsaturated Fat: 19.4g
• Trans Fat: 0.4g
• Carbohydrates: 5.2g
• Fiber: 0.7g
• Protein: 36.7g
• Cholesterol: 109.1mg

Keywords: Greek Lemon beef stew, Moschari lemonato recipe

Recipe image gallery:

The post Traditional Greek lemon beef stew recipe (Moschari lemonato) appeared first on My Greek Dish.

Flaounes are usually prepared over the Easter holidays with the whole preparation routine being a large family affair but as I absolutely love the texture and delicate flavours of this little treat, I always end up preparing them all year round! So I have put together my very best Flaouna recipe for you to try this delicious dish!

All the secrets for the best traditional flaouna recipe

Preparing Flaounas can be quite an affair with the whole family gathered around and helping with the preparation! Over Easter, Cypriot families usually make very large quantities of this delicious flaouna recipe, hence the kitchen resembles more a production line with the adults preparing the mixtures for the flaouna and the kids doing all the assembly before taking them to the local bakery to have them cooked.

In order to make the process a little less involved I have scaled down the quantities for this recipe so you can give it a try without having to buy a new oven!

Preparing this traditional Flaouna recipe is relatively simple – but there are a couple of points to look out for. Firstly make sure you prepare your filling from the day before and let it rest in the fridge. This will allow your flaouna recipe filling to soak in all the delicious spices giving them their distinctive flavour.

The second point to note is not to overwork the flaouna dough as you do not want the gluten to develop and become bread-like.

And finally its all about getting the original flaouna ingredients – mahlab, mastic and the delicious flaouna recipe cheese, all of which you can find at your local Greek/Cypriot deli or online. Amazon stocks both mastic and mahlab and if you can’t find the cheese you can substitute with some grated plain haloumi and mild yellow cheese, like cheddar.

And don’t forget – the sesame seeds are always sprinkled on the outside! So go ahead, give this delicious recipe a try and don’t forget to post your comments and feedback below!

Traditional Cypriot Flaouna Recipe (Flaounes)

(701 votes, average: 4.84 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 60 min
• Cook Time: 45 min
• Total Time: 1 hour 45 minutes
• Yield: 12 pieces
• Category: Dessert
• Method: Baked
• Cuisine: Cypriot

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Description

A traditional Cypriot Flaouna recipe, for you to prepare this delicious treat to perfection! Discover all the secrets behind the perfect flaouna, sweet savoury and infused with the delicious aromas of mahlab and mastic!

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Ingredients

For the Flauna Dough

• 500g plain flour
• 2 eggs
• 1 tsp baking powder
• 1 teaspoon Mahlab ground to a fine powder
• 1 teaspoon Mastic ground to a fine powder
• 1 teaspoon of sugar
• 125g butter, melted
• 1 sachet easy bake yeast
• a pinch of salt
• A dash of warm milk for kneading (about 80ml)
• 60ml warm water

For the filling and glazing

• 500g Flaounas cheese or alternatively 250g haloumi and 250g mild cheddar
• 1/4 cup semolina
• 2 eggs
• 1 tsp baking powder
• 1 tsp mahlab
• 1 tsp mastic
• 1 tsp chopped fresh mint
• 120g raisins
• 1 egg, whisked (for the glazing)
• 1/2 cups sesame seeds (for the glazing)

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Instructions

1. In order to have the best texture for your flaouna, it is best to prepare the filling from the night before or at least 4-5 hours before baking. This would allow the cheese filling to dry out and be able to absorb more of the “moisture” from the liquid flaouna ingredients.
2. Start off by grating the cheese as fine as you possibly can. Add the beaten eggs, the raisins, the mint, the mastic, mahlab and the semolina and mix thoroughly. Cover it with a cloth and place in the fridge overnight or for at least 4-5 hours before baking.
3. Next off start preparing the dough. The dough is more like a shortbread and not very bread-y hence be careful not to overwork the dough as your flaouna will be a bit doughy. In a large bowl sift the flour, add the salt, baking powder, the mahlab, mastic and mix thoroughly.
4. Add the liquid ingredients to your flaouna recipe mixture which are the butter and eggs and gently mix the flaouna dough with your fingers. Dissolve the yeast in the warm water with the sugar, pour into the dough and then add the warm milk. Be careful for your water and milk to be only lukewarm and not hot as they will kill your yeast!
5. Continue kneading the dough for a few minutes until the texture is firm but not bread-like. If the dough is too wet add a little more flour but be careful not to overdo it as you don’t want the flaouna to have a bread-y texture. Cover the dough mix with some cling film and let it rise for 1-2 hours or until it has almost doubled in size.
6. Now its time to start assembling your flaouna! Get the filling mixture out of the fridge and add the remaining mixture ingredients. Mix thoroughly and set it aside. Pour the flaouna dough out of the bowl and roll out in thin sheets. Cut into 12 by 12 cm rectangles, about 5 inches in each dimension. Sprinkle the sesame seeds on a small plate with approximately the same size as the flaouna dough rectangles
7. Glaze the outer side of the flaouna dough with the whisked eggs and press it down on the sesame seeds. That will ensure that the seeds are firmly embedded in the dough. Grab a handful of the cheese filling and form a ball. Place in the centre of the dough (sesame seeds facing outwards), glaze the edges with a little more whisked egg and fold, pinching the corners together to form the flaouna shape.
8. Once all your flaouna are shaped, place them on a baking tray lined with grease proof paper, let them rise for about 30-45 minutes and then bake in a pre-heated oven at 200C for about 40 minutes, or until golden brown.

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Nutrition

• Serving Size: 1 piece
• Calories: 529kcal
• Sugar: 9.9g
• Sodium: 508.8mg
• Fat: 28.4g
• Saturated Fat: 14.6g
• Unsaturated Fat: 11.2g
• Trans Fat: 0g
• Carbohydrates: 50.4g
• Fiber: 2.7g
• Protein: 19.3g
• Cholesterol: 139.5mg

Keywords: Cypriot Flaouna Recipe, Flaounes with Cheese

The post Traditional Cypriot Flaouna Recipe (Flaounes) appeared first on My Greek Dish.

Sumptuous savoury pies are a staple in Greek cooking. From the classic spanakopita, chicken pie (kotopita) to cheese pies of various sizes and shapes, savoury pies are suitable for every time of the day, as a main dish, starter or mid-day snack.

This is a traditional Greek zucchini pie recipe (kolokithopita) for you to recreate this delicious vegetarian delight from scratch! (See also the preparation photos below).

Make this delicious Zucchini pie recipe (Kolokithopita) the traditional Greek way or just take a short cut

Traditional Greek recipes for homemade pies use homemade phyllo dough or commercial ‘village’ dough (xoriatiko phyllo), which is a little bit thicker than the usually paper thin phyllo and gives a more rustic touch. As ‘village dough’ is a little bit difficult to find, you can make this traditional Greek zucchini pie recipe (kolokithopita) using either commercial phyllo dough or, if you are feeling adventurous enough, make your own homemade phyllo with this easy to follow recipe.

Roll each sheet of dough with passion for good food and it will truly reward you with a crispy, flaky and delicious crust on your traditional Greek zucchini pie!

If you choose to prepare this zucchini pie recipe with commercial phyllo dough (skip steps 1-3 and 6) use 4-5 sheets of phyllo to form the bottom of the kolokithopita and 4 for the top, brushing each one with melted butter. (For the beginners at working with phyllo, check the handling tips before starting.)

So go ahead give this delicious traditional Greek zucchini pie recipe a try and amaze your friends and family with this crispy and velvety delight. Enjoy!

More delicious Greek Pies!

If you love a traditional Greek pie, the below recipes are made for you! 

1. Greek Meat Pie (Kreatopita)
2. Greek Chicken Pie Recipe (Kotopita)
3. Traditional Greek Leek Pie Recipe (Prasopita)
4. Spanakopita Recipe With Homemade Phyllo (Authentic Greek Spinach Pie)
5. Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek Spinach Triangles)
6. Greek Feta Cheese Pies Recipe (Tiropitakia)
7. Spiral-Shaped Greek Cheese Pie Recipe (Kichi Kozanis)
8. Traditional Tiropita Recipe (Greek Cheese Pie With Feta)
9. Delicious Little Cheese Pies! (Pitarakia Milou)

Traditional Zucchini pie recipe with Feta cheese (Greek Kolokithopita)

(664 votes, average: 4.88 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 70 min
• Cook Time: 50 min
• Total Time: 2 hours
• Yield: 8-10 pieces
• Category: Sides
• Method: Baked
• Cuisine: Greek

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Description

A traditional Greek Courgete/ Zucchini pie recipe, made with home-made phyllo! This Kolokithopita recipe is made with juicy zucchinis, tangy feta cheese and creamy Greek yogurt, all combined into a velvety delight!

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Ingredients

For the filling

• 1kg zucchini, grated (35 0z.)
• 1 red onion, finely chopped
• 2 tbsps olive oil
• 2 eggs
• 200g strained Greek yogurt (7 oz.)
• 500g feta cheese, crumbled (17 0z.)
• 4–5 tbsps powdered melba toast
• 2 tbsps parsley, chopped
• 4–5 leaves fresh mint, chopped
• salt and freshly ground pepper

For the dough

• 500g all-purpose flour (18 oz.)
• 200–250g water (3/4 – 1 cup)
• 90g olive oil (1/3 of a cup)
• 1 1/2 tsp salt
• 2 tbsps red wine vinegar

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Instructions

1. To prepare this traditional Greek zucchini pie recipe (kolokithopita), start by making the dough. In a large mixing bowl add the flour and salt, make a well in the centre and pour in the vinegar and olive oil. Using a dough hook mix to combine the ingredients for 10-15 seconds. (Tip: The vinegar helps the dough for the zucchini pie to become crispy.)
2. Depending on the kind of flour, the weather, the humidity and various factors, the dough for the zucchini pie may need a little bit more or less water than this recipe calls for. Start by adding 200g of water at first (3/4 of a cup) and mix, until the flour absorbs the water. After mixing for a while, the dough should become an elastic ball. The perfect dough for your zucchini pie should be soft, malleable and smooth. If the dough is still crumbled, then you need to add a little bit more water. Add a few drops of water and mix for a while. Check out the consistency of your dough and add a few more drops of water, if needed. In case you added more water than needed, the dough will become sticky. Don’t worry, you can fix that by adding some more flour (add 1/2 tsp at first, mix and check again).
3. When you are happy with the consistency of the dough for your zucchini pie, wrap with some plastic wrap and let the dough rest for 45-60 minutes. This is essential, so that the dough softens and you can roll it easily.
4. In the meantime prepare the filling for the zucchini pie (Greek kolokithopita). Remove the skin of the zucchinis and grate them into a collander, season with salt and leave aside for 20 minutes to drain. Wrap the grated zucchinis in a towel and squeeze, in order to get rid of the excess water. In a saucepan add 2 tbsps olive oil and saute the onions, until soft. Add all the ingredients for the filling of the zucchini pie in a large bowl and blend to combine. Set aside.
5. For this zucchini pie recipe you will need a large baking pan approx. 25x35cm. Using a cooking brush oil the bottom and sides of the pan.
6. Divide the dough into two halves. You will use half the dough for the bottom of the zucchini pie and the other half to cover it. Place half the dough on a floured surface and coat your rolling pin with some flour. Make a circle of dough with your hands; now you are ready do roll! Ensure that your dough has plenty of flour to prevent it from sticking to the working surface or the rolling pin. At first, roll out a few times, turning the dough every once in a while, to keep the circle even and the dough from sticking to the surface. Gently roll the edge of the dough over the rolling pin and roll the dough around the pin. Place your hands in the center of the rolling pin and as you roll, move them out to the sides so that both the rolling pin and your hands are working to spread and thin the dough. Unroll, turn a half turn and repeat. Continue rolling making the dough thinner and thinner each time. Move your hands from the center to the sides to keep even pressure and help in spreading and thinning the dough. Carefully roll your dough around the rolling pin and then unroll it over the pan and ease the dough into the dish, pushing it into all sides.
7. Tip in the filling of the zucchini pie. Roll out the rest of the dough, roll your dough around the rolling pin and then unroll it over the filling of the zucchini pie (kolokithopita). With a knife trim some of the excessive phyllo and roll the rest on the edges. Brush the top with enough olive oil and make some holes on top of the zucchini pie with a sharp knife. Drizzle the kolokithopita with some water and sprikle with sesame seeds.
8. Bake the zucchini pie in preheated oven at 180C for 50-60 minutes, until nicely coloured.
9. Serve this delicious Greek zucchini pie (kolokithopita) as starter, mid-day snack or as a main dish with a nice Greek salad aside. Enjoy!

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Keywords: kolokithopita recipe, Greek zucchini pie, courgette pie Greek

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These extra juicy stuffed dolmades, often served as part of a meze platter, are the ultimate bite-sized appetizer and my personal favorite! I always have a few as a delicious side to my traditional Greek Moussaka!

So read along to discover my authentic recipe, step by step photos, variations and tips and tricks for how to make them to perfection!

What are Greek Dolmades?

Dolmades (Dolmathes) refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with a delicious herb-y rice mix, shaped into little rolls and boiled until wonderfully tender. Some dolmades recipes, besides rice, herbs and seasonings, also include minced meat (beef and/or pork).

• It looks stunning: rolling the leaves does take a little getting used to but once you do, you have an impressive looking dish that tastes just as good as it looks.
• You can vary lots about it: this is a traditional style of dolmades but there are so many ways you can change it up to make different versions from the herbs and seasonings to the meat you use.

Dolmades Key Ingredients

1. Vine leaves: I used 60 in the recipe to make a plate full of Dolmades but use however many you want for the size of the dish you are creating.
2. Filling: Rice is mixed with onions, lemon juice, salt and pepper and herbs to stuff into the leaves.
3. Seasoning: Once the leaves are rolled, you will need some lemon juice and salt and pepper to drizzle over them while cooking.

Where to Find Grape Leaves

Depending on where you live, getting grape leaves may be difficult. Look for a Middle Eastern or Mediterranean specialty shop near you; these shops frequently have grape leaves.

If you can’t get them in your local shop, you may always buy them online. The grape leaves will be brined in a jar. You’ll need to boil some water and soak the leaves in it for a few minutes. This will make the leaves more delicate and appealing. After draining them, rinse them thoroughly to remove any remaining salty brine.

If you live in wine country or near a vineyard, you may prepare fresh grape leaves from the vine. The harvesting of grape leaves for preservation is best done in late spring.

Key Preparation Steps 

There are four key steps to creating this recipe:

1. Preparing the leaves
2. Preparing the filling for the leaves
3. Stuffing the leaves
4. Finishing the dish

Preparing the dolmades leaves

To prepare this traditional Greek dolmades recipe, begin by washing the vine leaves. You may use ready-to-eat or fresh vine leaves for this dish (if you’re lucky enough to come across them).

If you use leaves from a jar, place them in a bowl of cold water and let them soak for a few moments before draining. If using fresh vine leaves wash them thoroughly, remove the stems, and blanch them in boiling water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.

Prepare the filling for the dolmadakia leaves

Rinse the rice in a colander, then drain it in a large saucepan over medium heat. Add 1/3 cup olive oil and chopped onions to a big saucepan and bring to a simmer over medium heat.

In a saucepan over medium-high heat, cook the onion in olive oil until it’s translucent (but not browned). Add the rice and sauté for 1 more minute. Pour 2 cups of warm water and half lemon juice, then add the rice. Simmer for about 7 minutes, until almost all of the water is absorbed.

Season the dolmades filling with salt and pepper, then add the herbs. Remove from the heat and set aside to cool for a few minutes before adding it to the rice mixture.

Stuffing the dolmades leaves

Grab a large pot and layer the bottom of the pot with some grape leaves. I prefer using the ones that are slightly torn as they would go to waste!

Then start rolling your dolmades. Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of filling at the bottom end (stem). Keep the dolmades from overfilling by using caution when adding the rice.

Fold the bottom section of the leaf over the filling and towards the middle; bring both sides in toward the middle and tightly roll them up.

Finishing the dish

Place the stuffed vine leaves (folded side down) on the bottom of the pot and fill in tightly. When cooking, avoid leaving any gaps between the dolmades to avoid them from cracking open.

Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice, then add salt and pepper. Pour enough water in to just cover them and place an inverted plate on the top.

Place the lid on and simmer the dolmades for 30-40 minutes, or until all of the water has been absorbed and only the oil remains.

Remove the lid and plate, then let the dolmades stand for at least 30 minutes before serving.

Dolmades Variations

The most popular meat dolmades variation is the Lahanodolmades (Greek cabbage rolls), which are best suited as a main course. Meat dolmades are served warm and usually garnished with egg lemon sauce (Avgolemono), while meatless vegetarian dolmades are served cold or at room temperature with a last-minute squeeze of lemon juice and some thick creamy yogurt. And did I mention that they are the perfect recipe for lent!

Making ahead of time and storing

Stuffed grape leaves should be kept in an airtight container and refrigerated. Warm them or eat them straight from the fridge. They’re ideal for a party, as a light supper, or as a midday snack. However, as they contain rice, you should use them within 2-3 days at most.

How can I freeze these?

Place the dolma in a freezer bag, stacked on top of one another, and freeze for up to three months. Simply heat them in a microwave or place them in a saucepan with just a few tablespoons of water and bring to a simmer. Alternatively, you may simply thaw them overnight in the refrigerator.

Serving suggestions

Most people add some lemon and plain yogurt to this dish. Some butter may be heated, then a little amount of pepper is added and the red melted butter is drizzled over the yogurt before serving. Dolma of different kinds is usually served as a part of a mezze platter together with some tzatziki, hummus, pita breads, spicy feta dip, fava (yellow split peas pure) and aubergine dip.

And if you love my dolmadakia, check out my favourite meatless recipes:

• Greek Gemista
• Fasolakia (Greek green beans)
• Briam (mixed roasted vegetables)
• Spanakorizo (Greek spinach and rice)
• Vegan tzatziki sauce

Greek Dolmades recipe (Stuffed Vine/ Grape Leaves Dolmathes)

(684 votes, average: 4.65 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 40 min
• Cook Time: 40 min
• Total Time: 1 hour 20 minutes
• Yield: 60
• Category: Appetizer
• Cuisine: Greek

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Description

Little bites of heaven! This Greek dolmades recipe (stuffed vine/ grape leaves with rice) is the ultimate vegetarian appetizer! Dolmathes or dolmadakia are made from tender vine leaves wrapped into little rolls and stuffed with rice and fresh herbs.

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Ingredients

• 60 vine leaves, drained and rinsed
• 250g rice (1 cup)
• 1 cup olive oil
• 2 onions, finely chopped
• 2 cups warm water
• juice of 2 lemons
• 2 tbsps dill, chopped
• 1/2 a cup parsley, chopped
• salt and pepper

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Instructions

1. To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.
2. Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.
3. Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.
4. Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.
5. Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.
6. Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon. Give this traditional dolmades recipe a try and enjoy your own fresh homemade stuffed grape leaves (dolmades)!

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Nutrition

• Serving Size: 1 dolma
• Calories: 42kcal
• Sugar: 0.4g
• Sodium: 39.9mg
• Fat: 3.8g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3.1g
• Trans Fat: 0g
• Carbohydrates: 2.2g
• Fiber: 0.4g
• Protein: 0.3g
• Cholesterol: 0mg

Keywords: Dolmades, Stuffed vine Leaves with rice, Stuffed Grape Leaves, Greek Dolma, Dolmathes recipe

The post Greek Dolmades recipe (Stuffed Vine/ Grape Leaves Dolmathes) appeared first on My Greek Dish.

This walnut cake recipe uses the traditional Greek recipe which calls for breadcrumbs as the key cake ingredient instead of flour as described in my traditional Karidopita recipe. Breadcrumbs are much better in absorbing the syrup resulting in an extra moist cake without getting soggy or heavy. So if you have any other recipes for this Greek walnut cake that use flour, just throw them away!

In this walnut cake recipe, we present two different kinds of glazing. A classic chocolate ganache and a delicious cocoa-based chocolate glaze for you to choose. The chocolate glaze is cheaper and simpler to prepare but the chocolate ganache is pure chocolate and will result in an extra crispy crust that crackles beautifully when dug into with a spoon. And if that has your mouth watering, take a look at my traditional baklava recipe and Saragli (baklava rolls), full of walnuts and a delicious syrup!

As always, feel free to comment in the section below with any recommendations, ideas, comments or just to say hi! And don’t forget to share with your friends on your favourite social network using the links above.

Enjoy!

Sumptuous Walnut Syrup Cake Covered with Chocolate Ganache

(572 votes, average: 4.93 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 65 min
• Cook Time: 35 min
• Total Time: 1 hour 40 minutes
• Yield: 10 portions
• Category: Dessert
• Method: Baked
• Cuisine: Greek
• Diet: Vegetarian

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Description

The signature fluffy and moist Greek walnut cake (karidopita) infused with cinnamon and clove syrup covered with a crispy, thick chocolate glaze!

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Ingredients

For the cake

• 400g chopped walnuts (14 ounces)
• 200g butter (7 ounces)
• 170g sugar (6 ounces)
• 7 eggs (separated into whites and yolks)
• 180g breadcrumbs or powdered Melba toast (6.5 ounces)
• 20g baking powder (4 tsps)
• 2 tsps powdered cinnamon
• 1 tsp powdered nutmeg
• 1 tsp grounded clove
• zest of 1 orange
• 75ml cognac (1/3 of a cup)

For the syrup

• 2 cups water
• 2 cups sugar
• 1/4 of a cup cognac
• 1 tsp vanilla extract
• 1 tbsp orange juice

For the chocolate glaze

• 250g butter (7 ounces)
• 200g icing sugar (7 ounces)
• 2 tbsps cocoa powder

For the chocolate ganache

• 200ml pure (thin) cream (7 fluid ounces)
• 200g good-quality dark chocolate, chopped (7 ounces)

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Instructions

1. To prepare this delicious walnut chocolate cake, add in a mixers bowl the sugar and butter. Mix for at least 5 minutes, until smooth and creamy. Add the egg yolks, one at a time, whilst continue mixing. Be careful to wait each time for each egg to be absorbed, before adding the next. Pour in the cognac and the orange zest, mix for 10 more seconds and set the mixture aside.
2. In a large bowl add the breadcrumbs or powdered Melba toast, the chopped walnuts, cinnamon, clove, nutmeg, baking powder and blend with a spoon. Use a blender or food processor to chop the walnuts, being careful not to powder. For a more authentic texture of your cake use roughly chopped walnuts.
3. Combine the mixtures from step 1 and 2 and blend, until smooth.
4. Add the egg whites and a pinch of salt in a mixers bowl, but be careful that your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues).
5. Using a spatula, add gradually the meringues into the mixture (from step 3) and blend with light circular movements from the bottom up, until the ingredients combine.
6. Butter the bottom and sides of a round baking tray (approx. 30cm diameter) and bake in a preheated oven at 170C, for about 35 minutes, until nicely colored on the outside and baked through. Check if it is ready, by sticking in the middle of the walnut cake a wooden skewer or toothpick. If it comes out clean, then the cake is ready.
7. Let the cake cool down for a while and then prepare the syrup. Add all the ingredients for the syrup into a pot and bring to the boil. As soon as the sugar has dissolved, the syrup is ready. Ladle slowly the hot syrup over the cold cake, allowing time for each ladle of syrup to be absorbed.
8. Let it cool down for a while and start preparing the chocolate glaze! You can either prepare a cocoa based chocolate glaze or an chocolate ganache for the coating. The chocolate glaze is always cheaper, but the chocolate ganache is pure chocolate! So it’s up to you.
9. If you choose to coat the walnut cake with chocolate glaze, then melt the butter in a saucepan and sift in the icing sugar and the cocoa powder. Remove the pan from the stove and whisk to combine the ingredients. Whisk, until all of the butter is absorbed and the glaze is smooth. Allow to cool for 5-10 minutes and pour over the cake.
10. If you choose to coat the walnut cake with chocolate ganache, then place the cream in a small saucepan over medium heat and bring to just below boiling point. Place the chopped chocolate in a heatproof bowl and pour over the hot cream. Stir together until melted and smooth. Allow to cool down for 10-15 minutes before icing the cake.
11. This Greek walnut cake is ideally served cold with some vanilla ice-cream aside. Enjoy!!

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Keywords: chocolate cake with walnuts, chocolate cake with syrup recipe

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This recipe takes some time to prepare but its all worth it. Imagine the crunchy phyllo melting in your mouth and bending with the taste of syrup and cream, absolutely divine and worth every minute of preparation!

Phyllo Triangle Pastries with Custard (Trigona Panoramatos)

(611 votes, average: 4.90 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 1 hour
• Cook Time: 1 hour
• Total Time: 2 hours
• Yield: 15
• Category: Dessert
• Method: Baked
• Cuisine: Greek

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Description

Crispy, golden, buttery phyllo triangles soaked in syrup and filled with a delicious creamy custard. This is a relatively easy to make, homely version of the recipes called ‘Trigona Panoramatos’.

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Ingredients

Base ingredients

• 14–15 sheets phyllo dough
• 200g butter, melted (7 ounces)

For the custard

• 950g/ 33.5 ounces milk, divided in 700g/ 24 ounces and 250g/9.5 ounces
• 300g sugar (10.5 ounces)
• 1 tsp vanilla extract
• 3–4 egg yolks, depending on the size of the eggs
• 250g all-purpose flour (8.8 ounces)
• 50g butter, at room temperature (1.8 ounces)
• 1/3 of a cup heavy whipping cream (cold)
• 1 tbsp icing sugar

For the syrup

• 500g sugar (17.6 ounces)
• 400g water (14.1 ounces)

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Instructions

1. To prepare these amazing phyllo triangle pastries (trigona Panoramatos), start by making the syrup. In a pan add the sugar and water and bring to the boil; the syrup is ready, as soon as the sugar dissolves. Leave aside to cool down for a while.
2. Unroll the phyllo dough from the plastic sleeve and place on a working surface. Using a sharp knife cut the sheets of phyllo in three lanes (cut the shorter side in three lanes) and set aside. Lay one piece on the working surface (shorter side facing you) and using a cooking brush drizzle with melted butter.
3. Spread one more sheet on top and drizzle with some more butter. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used.
4. Cut the triangle in the middle to form two little triangles. Wrinkle some parchment paper into a little ball. Expand with your fingers the phyllo triangle to make an opening and place inside the paper ball. Continue with the rest phyllo sheets.
5. Line a large baking tray with parchment paper, place the phyllo triangles on top and brush them with melted butter. Bake in preheated oven at 160C for about 30 minutes, until nicely coloured.
6. As soon as you turn them out of the oven, remove the parchment paper from the inside of the phyllo triangles and dip them in the cold syrup, turning them sides; remove with a slotted spoon and set aside to cool down.
7. Prepare the custard for the pastries. In a pan add 700g/ 24 ounces milk, the sugar and vanilla extract to bring to the boil.
8. In a bowl add 250g/ 9.5 ounces milk and the egg yolks; whisk to combine. Add the flour in the bowl and whisk to combine. As soon as the milk comes to the boil, remove from the heat and ladle slowly 1/3 of the milk into the flour mixture and whisk.
9. Place the pan with the milk again on the stove and turn the heat down to medium. Add the flour mixture into the pan with the remaining warm milk; whisk continuously, until the mixture has thickened and is smooth and creamy. Remove the pan from the stove, add the butter and stir.
10. Pour the custard in a large tray, cover with some plastic wrap (the plastic wrarp should be touching the custard, so that it doesn’t form a crust) and place in the fridge to cool.
11. Put the cold heavy cream into a mixer’s bowl, add the sugar and beat into whipped cream.
12. Remove the custard from the fridge, add the whipped cream and fold gently to combine.
13. Using a pastry bag, fill the triangles with custard and garnish chopped nuts. Enjoy!

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Notes

You can store these in the fridge for maximum 5 days, but they will taste their best if eaten within the first couple of days!

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Nutrition

• Serving Size: 1 triangle
• Calories: 361kcal
• Sugar: 58.1g
• Sodium: 107.3mg
• Fat: 13.4g
• Saturated Fat: 7.4g
• Unsaturated Fat: 5.1g
• Trans Fat: 0g
• Carbohydrates: 58.1g
• Fiber: 0.6g
• Protein: 3.2g
• Cholesterol: 57.9mg

Keywords: trigona panoramatos, pastries with cream, greek custard pastry, Thesaloniki desserts

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