Latest Video Recipe…

Mario & Chrisanthi’s Spetsofai

Mario and Chrisanthi Michael are the creators of Greek Time – an online foodie website offering high-quality Greek food that saves you the time and effort of preparation.

Mario’s heritage is Cypriot Greek and Chrisanthi’s is Greek. This much-loved family dish of Spetsofai with Pastourma Sausages fuses both culinary heritages in the most delicious way!

Fofi’s Kremidopita (Onion Pie)

This luscious Kremidopita is a treasured family recipe from the family of Ladi Biosas hailing from mountainous Messenia in the Peloponnese! You can get Ladi Biosas online from the Grecian Purveyor.

KO’s Prasopita (Leek Pie)

When I was 22 years of age, I went on an extended back-packing trip around the world. While I was away, Eugene (my mostly good man) asked my mum to teach him how to make fillo pasty. He was 23 years of age and already concerned that this skill would be lost to future generations due to changing priorities and shifting life-styles. When I returned from my trip and heard this, I decided I needed to learn too. I am actually not a competitive person, but it didn’t feel right that I hadn’t taken the time to learn this skill from my mother and that it really was my responsibility to maintain this skill and one day pass it on to the next generation.

Since that time 30 years ago, I have made mostly one type of pita – prasopita – leek pie. It really is my favourite. Leeks are so sweet and juicy when cooked in olive oil and their flavour is so morish!! I can’t get enough of them.

The video created for this recipe gives you step-by-step instructions on how to make this delicious pita, including how to roll your own fillo pastry. Rolling your own fillo pastry is a skill that can be developed with patience and perseverance. Your first two or three sheets of fillo may be a little holy and odd shaped, but before you know it, you will understand how much pressure you need to apply to the fillo to stretch it out and when it needs to be dusted with extra flour, because it’s getting too tacky to work with. Layer by layer your pita will come to life, and the joy and satisfaction you experience when you sit down with friends and family to share the fruits of your labour, will be enormous.

The day Lucia filmed me making the prasopita, Ilyana was at home, and without discussion or warning, she joined me in the kitchen and had a go at making fillo. I hope you will be as curious and courageous as her and have a go too!

Ros’ Katoumari

Katoumari is the “Queen of all Kazzie Sweets”! It’s a most revered celebration sweet, from the island of Kastellorizo, that is made for special occasions such as weddings, engagements and christenings – celebrations that are called Chares (‘Joys’) in Greek. 

Warm, flakey, butter-laden layers of pan-fried fillo pastry are sprinkled generously with sugar and ground cloves and are served to celebrate “Chares” in Kastellorizo and across the globe by the Kazzie diaspora. 

Wonderful Ros Kazacos expertly takes us step by step through the process of making this sweet. Watch the full video on YouTube and make this decadent and delicious Kazzie sweet now to celebrate life!!!

How Kali Orexi began…


A few years ago, I offered some of my mum Antigoni’s ntomatofai (tomato-eat dish) to my friend Sara. Sara enjoyed the ntomatofai so much, she asked if my mum would teach her how to make it. As it was also one of my favourite dishes and I had yet to learn it, I organised a cooking lesson for both of us. When other friends heard about this cooking lesson, they also wanted to join. The numbers grew, so the venue changed from my mum’s kitchen to my kitchen (now the kitchen used in filming Kali Orexi). Read more…