A deliciously quick and simple way to enjoy the flavours of spanakopita
Ask any non-Greek, or Greek, what one of their favourite Greek foods is, and you will often hear spanakopita. There’s a very good reason for that! Spanakopita, in all of its variations is a delicious treat; perfect as a meze, and at the same time substantial enough for a light meal. The problem (if you are really trying hard to find one) is that spanakopita is encased in phyllo, which you either may not have on hand (if you are opting for the store bought variety) or which you may not have time to make (if you are going for the do-it-yourself variety). Alas, every problem has a solution, and in this case the solution is pasta.
Are you familiar with the expression, You don’t know what you’ve got, until it’s gone? Well, that might be true, but equally true is the following: You don’t know what you’ve been missing, until you have it. For one glorious Saturday afternoon, we had ourselves a Nonna…and we’ve decided that she is exactly what we’ve been needing in our lives.
Hello Montreal and Laval friends (and those willing to travel!),
Join us for our first series of Mia Kouppa Baking Workshops where we will teach you how to make classic Greek Christmas cookies. On November 24, we will be baking melomakarona and koulourakia. On December 1st we will be baking kourabiethes and koulourakia. There will be demonstrations, hands on learning, taste-testing, and each participant will be able to take a portion of dough home to test baking times in their own kitchen.
Your ticket also includes:
A light nistisimo (vegan) lunch
SPACES ARE VERY LIMITED.
Recipes on both days contain nuts.
Your ticket is non-refundable, however it is transferable. Let us know if you pass your ticket on to someone else prior to the event.
Click on the link below to purchase tickets, and for more information.
Looking forward to baking with you!
Perhaps your new favourite potato salad!
Our parents are from the Peloponnese region of Messinia, the western-most peninsula of the part of Greece that looks a little like a hand which is missing a finger. Messinia is where our heart lies in Greece, and where many of the recipes which we share originate. However, the Peloponnese is rich with variety and this potato and orange salad is named for the middle finger of the Peloponnese, the Mani peninsula.
Loukoumades: the original Greek doughnut hole
Growing up there were a few things that we enjoyed watching our parents make almost as much as we enjoyed eating them. The production of their homemade loukaniko (sausage) for example, was fascinating to watch. We were captivated by the ways they found to stuff the sausage filling into the casings, manually and without any fancy kitchen gadgets. Then for days afterwards we would walk into the kitchen to find loukaniko hanging on homemade racks, and we would see them dry as time passed. Watching them make avgolemono soup was another treat; listening for that famous air smooch at the end always had us giggle with delight. Making diples was another fun recipe to watch come alive; it was usually a production which involved several people and of course ended with one of our favourite desserts. But perhaps one of the things we loved to watch most was the making of loukoumades.
A warm delicious drink to soothe what ails you
The lovely parts of autumn in Montreal include pumpkins and fall mums adorning front porches, watching children roll around in the pile of leaves their parents spent hours raking up, and the Garden of Lights exhibit at the Montreal Botanical Garden. The less lovely parts include fall colds. This seems to be a particularly popular time for getting sick, and not wanting to be left out, one of us just spent a week congested, achy, slightly feverish, and generally feeling crummy.
Greek style fish and chips…with eggplant
There is something to be said for the thrill that comes with anticipation. Like looking under the Christmas tree and seeing all of the gifts waiting to be opened. Or carrying home the latest best-selling novel, imagining crawling into bed and cracking the spine. Or marking “X”‘s on the calendar as you count down the days to your holiday. Or opening up your refrigerator and seeing your fish soaking in cold water. What joy!
A spicy Greek feta dip that you’ll whip up again and again
Sometimes, one of us feels like cheese. Not any cheese mind you, but the spicy feta dip that we’re sharing with you today. Weird right? But let us explain; we think it will become clear.
A winter squash pita to rival any pumpkin pie
Fall in Canada brings so much wonder. Leaves change into the most beautiful colours, the air is brisk and fresh, and sweater season makes even the grumpiest of humans appear snuggle-worthy. But sometimes we think that all these wonderful things get usurped by pumpkin spice; we actually think that pumpkin spice might take over the world…and we are intrigued.
Eggplant steps up to create a meat-free way to enjoy a BLT
We love bacon. Like, we love bacon, a lot. We grew up in a home where bacon was not really something that was featured prominently. Breakfast was usually an egg fried in olive oil with a side of feta, some Greek yogourt (before it was all the rage), or toast topped with tomato and feta. Bacon, when we had it, was usually enjoyed at a friend’s house, or after begging our parents to buy some when we tagged along at the grocery store. Our love of bacon has allowed up to come up with neat ways to incorporate it into our own cooking, like when we used it to wrap up dates and feta. These bite-sized mezes are so great they even had our parents wondering why they never thought to cook with bacon themselves. Really!?