A sample of top Greek dishes
It’s hard not to find Dolmadakia on any taverna menu; rice with herbs such as dill, fennel, spearmint and spring onion, chopped and wrapped in vine leaves. Sometimes a thick egg and lemon sauce will be drizzled over them, making them a great dish either on their own, or as an accompaniment with other mezzé dishes.
Another favourite across the country is the assortment of Greek pies, reminiscent of traditional Greek villages, originally made in hot stone ovens and often made from recipes not written down, but handed down through the generations. They include spanakopita made with fresh spinach and feta cheese, onions, scallions and bound together with egg, enveloped in crisp filo pastry. Tiropita is a simple, yet delicious feta cheese pie, again encompassed in filo pastry. Both pies make a great accompaniment to any mezzé and washed down with a good red wine or ouzo, it goes down very nicely.
Dessert pies such as galaktoboureko; semolina custard in – you’ve guessed it – filo pastry and drizzled with honey on top are a firm favourite and visit any bakery or coffee shop for a slice with your frappè – cold Nescafè coffee frothed into what can only be described as a delicious coffee milkshake – you’ll find yourself embracing the Greek everyday pastime of a leisurely snack.