Notes about Recipes in this book

• White bean soup (Fasolada)

  • SpatulaCity on September 12, 2023

    Good flavor but I really should have gone with my gut on cooking time. Most beans cook in under an hour, but you’re directed to cook these for over an hour and a half. Again it tastes nice, but the texture is pretty mushy. Used navy beans. Added some fish sauce for umami.

• Psilokomeni salad (Psilokomeni salata)

  • SpatulaCity on September 12, 2023

    Light and fresh salad. I think my produce differed in size - for one head of romaine the three scallions were a touch overpowering. Still, everyone liked the salad. Would be easy to play around with the herbs too - would love a touch of mint and parsley in here.

• Village salad (Horiatiki salata)

  • SpatulaCity on September 19, 2023

    Classic horiatiki salad. Invest in good feta!

• Green beans (Fasolakia)

  • SpatulaCity on September 13, 2023

    Accidentally added too much mint. Next time would swap out some of the water for tomato juice instead.

  • katiesue28 on March 07, 2025

    I absolutely love these beans. So comforting and easy. I never have tomato juice on hand, but adding a tablespoon of tomato powder or some tomato paste works just as well.

• Cheese pie triangles (Tyropitakia)

  • SpatulaCity on September 19, 2023

    Tasty. Great option for an appetizer. The filling is subtly flavored and I bet it would be improved with some herbs and or spices. Served with Tzatziki, and then with a drizzle of honey for a sweeter option.

• Pastichio

  • SpatulaCity on September 12, 2023

    Very good. I substituted ground pork for the veal. The dish was not as tomatoey or “saucy” as other pastichio’s I’ve seen, but the flavor was really tasty. It calls for a custard sauce, but next time I would do a classic béchamel to cut the sweetness. I halved the recipe and baked it in a 8x8 dish, and that amount filled it to the absolute brim.

• Chicken with hilopites (Kotopoulo me hilopites)

  • SpatulaCity on September 13, 2023

    Was worried about overcooking the chicken, so changed up the process a bit. Instead of boiling the chicken to start, I put the chicken skin skin side down and cooked until crispy and brown. Then flipped the chicken and added the ingredients as needed, but never fully submerging the chicken. I did use water, but kept adding more tomato juice to give better flavor. In the end it was very tasty! Sprinkled cheese on top.