Feta Cheese Pancake | Tiganopita Me Feta

feta pancakeFor those of you that have been to Greece, you’ll know all about the wonderful mezethes (μεζέδες), but for those of you that aren’t sure what they are, there Greece’s tapas, small bites, or appetizers.

The Greek meze can be all types of things, from Kolokythokeftedes to Dolmathes, it’s the perfect way to try a plethora of different foods. Actually, a lot of main dishes can be had as a meze in places across Greece.

Just picture sitting in a taverna in Santorini overlooking the water, a few small dishes of food, and a glass of wine (or ouzo if you’re looking for some courage to attempt the Hasapiko – χασάπικο in front of the fellow guests). Ahhh…

This meze is one of my personal favorites, because it’s not only very easy to make, but it is also full of cheese – a perfect combination Jane and I love.

Know as Τηγανόπιτα Με φετα (Tiganopita Me Feta), it is more or less a feta pancake. It has the texture like one, and goes great paired with a sugary syrup – in this case honey.

Greek feta cheese pancakeUnlike a pancake however, you bake this on a baking sheet and cut it to desired sizes once it’s cooked. It really is a simple dish to make, and a quick way to feed guests/family in the morning.

While you’d be hard pressed to find this served during breakfast time in Greece, as it’s usually served as a mid-day appetizer, it doesn’t stop Jane and I from having it on Sunday mornings.

The saltiness of the feta infuses the flour, and when it’s solidified, the sweet honey brings it all together.

As always, we hope this recipe enters your cooking rotation.


Kenton & Jane

Feta Cheese Pancake | Tiganopita Me Feta
Recipe type: Breakfast or Appetizer
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 3-5
A Greek feta cheese style pancake.
  • ¾ cup flour
  • 2 eggs
  • 1 cup water
  • 1 teaspoon honey
  • 1teaspoon olive oil
  • 2 tablespoons butter, melted
  • 4 ounces feta, crumbled, plus extra for topping
  • Pepper
  1. In bowl, beat eggs and add water, honey, and olive oil, mix.
  2. Add in flour, melted butter, and some pepper, mix well.
  3. Cover and let sit for 20 minutes, or until it thickens a bit.*
  4. During this time, preheat oven to 400F.
  5. Once batter has thickened, mix in 4 ounces of feta.
  6. Pour onto baking sheet lined with parchment paper.
  7. Sprinkle some extra feta over top.
  8. Bake in oven for 25-30 minutes, or until golden brown.
  9. Remove, cut into small squares or to preference.
  10. Serve with honey.
*while it sits, the flour will absorb more of the liquid. You're looking for it to be a lose pancake batter. Skipping this step and adding more flour to speed up the process may result in the flour altering the taste.

Recipe adapted from: The Foods of The Greek Islands

Greek Yogurt Lemon & Chocolate Bundt Cake

Greek Yogurt Bundt Cake

In case you didn’t know, today is, “National Junk Food Day.” It’s that one day a year where we should set aside to indulge in sweets, desserts, cookies, cakes, etc., because obviously we don’t eat any of that stuff the other 364 days a year.

So from both Jane and I, happy national junk food day! Please accept this as our contribution to this event

If any of you are interested, there are a ton of other food days (175+), at least here in the USA. Almost every day is something new, and each month has it’s own celebration. You can check them out here: food holidays.

The idea for this recipe started when Jane and I wanted to make a dessert for the blog. We’d made a bundt cake before, (see hazelnut cake or fanouropita) but wanted to do something different. As with all of our “Greek Inspired” recipes, we attempt to capture the essence of Greek cuisine and transform them into new and exciting dishes. We focus on flavor/flavor profiles that tie the foods of Greece together.

This recipe focused on two things: greek yogurt and lemon.

With the growing popularity of greek yogurt, many people have been looking for ways to bake with it, and we often get emails from people asking how they can incorporate it into different foods. One of the nice things about cooking with greek yogurt is the fact that it’s a low calorie high protein food. We’re not food experts, so we’re not sure if anything is lost during the cooking process, but it does make cookies and cakes nice and fluffy.

Greek Yogurt Lemon Cake

Lemons on the other hand are a staple in Greece. It’s the one item that is not only used in cooking, but served alongside dishes more than any other. It’s also why it’s in our name, the other, olives, is arguably the second – from whole to oils, it’s the liquid that binds Greece together. When I was little, I thought all food was made using lemon, because everything I had at home was served with it. I would even add it to my food when out or at a friends house, something I do to this day. What’s nice is Jane has a deep appreciation for lemons as well, so you’ll always find bags of them in our kitchen.

Therefore, creating a greek yogurt lemon cake seemed like a natural mix.

Jane was against adding the chocolate chips, as she’s a 100% or nothing kind of girl. By that I mean it’s either got to be chocolate icing on chocolate cake, or no chocolate at all. Me on the other hand, I’ll eat chocolate in anything.

In the end, I talked her in to adding it and the results matched our personalities. I loved it and she thought it was better sans the chocolate chips. Luckily, it’s an easy fix – either add it or don’t. It’s up to you. Whatever you prefer, make sure to make it the way you’d like it.

Overall, we both loved it. Despite it being a lemon cake with lemon glaze, it wasn’t overpowering. With that said, we’d recommend that you actually like lemons prior to making this.

Give it a try and let us know what you think!

θα τα πουμε συντομα (Tha ta poume sindtoma)
See you Soon!

Kenton & Jane

Greek Yogurt Lemon & Chocolate Bundt Cake
Recipe type: Dessert
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 5-7 slices
An easy and delicious bundt cake using greek yogurt and lemon.
  • Cake
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ cup chocolate chips (optional)
  • ½ cup room temperature butter, cut in squares
  • Zest from 1 lemon
  • 1 tablespoon lemon juice
  • 3 eggs
  • 2 tablespoons olive oil
  • 1½ teaspoons vanilla extract
  • 12 ounces Greek yogurt
  • Lemon Glaze
  • 4 tablespoons butter, melted
  • ½ lemon zest
  • 1 cup powdered/confectioner's sugar
  • 1 tablespoon lemon juice (optional)
  1. Add flour, baking powder, baking soda, and salt to bowl and mix well.
  2. In large mixing bowl, whip butter for 3-5 minutes.
  3. Once butter is creamed, pour in sugar and mix.
  4. Next, add eggs, one and a time, mixing well.
  5. Now add, olive oil, lemon zest, lemon juice, and vanilla extract.
  6. Continue mixing, add half the flour mixture and half the yogurt, mix well, then add remaining flour mixture and yogurt, alternating.
  7. Once all ingredients are mixed and batter is formed, fold in chocolate chips if using.
  8. Pour batter into a bundt pan that is coated with olive oil.
  9. Place in preheated oven at 350F for 50-60 minutes, or until golden brown and toothpick comes out clean.
  10. last 10 minutes of baking, make glaze
  11. -Lemon Glaze-
  12. Melt butter in bowl.
  13. Add lemon zest and mix.
  14. While mixing, add powdered sugar.
  15. Mix until lose paste is formed. If too think, add more melted butter.
  16. Add lemon juice to taste.
  17. Pour over caked when taken out of oven.
  18. Let sit for 10 minutes to cool, then serve!

Recipe adapted from Oikos and glaze from Betty Crocker

White Bean Dip | Navy Bean Puree

white bean dip

This past weekend, my niece was baptized and Jane and I officially became her godparents (nouno/nouna)! It was a very nice ceremony and she did so well. I’ll be writing a detailed post about how a baptism is performed in the [Greek] orthodox faith next week, so lookout for that. Let’s just say, yes, olive oil is involved.

After the baptism, my parents hosted everyone back at their house for lunch. Naturally, Greek food was on hand – pastitsio for everyone.

Since we knew a good amount of people would be there, both Jane and I wanted to make a snack people would enjoy. She suggested hummus and pita. Perfect.

However, when we went to the pantry, we had tahini, but not garbanzo beans. Noooo!!

Bean Pure

Okay, so we thought for a moment. We had a ton of other beans on hand, so why not make something different. Give another bean a shot at making a dip.

For some unknown reason (probably failed recipes), we had a few bags of navy beans on hand. We knew that these beans need a good soaking, so we emptied them into a bowl, filled it with water, and let it sit overnight.

The next day, the beans were ready to go.

We threw them in a pan and cooked them. We made a few different batches, and we liked this one the best.

As we were tasting it, I knew I had tasted something similar before. Then it struck me. This is something similar to a meze we had in Greece! I did a bit of research, and sure enough, there are dips/spread served using all types of beans. They have something similar to this, using beans called gígantes ( γίγαντες).

white bean puree

Moreover, these or great northern can be used when making the “national dish of Greece,” Fassolatha.

Overall, everyone seemed the love it. Some liked it better than hummus, others thought it was just as good.

What’s nice about this recipe is that you can – taste while you make. Want more garlic? More paprika? Simply add whatever you’d like to fit your preference.

We hope you enjoy it!

Kenton & Jane

White Bean Dip | Navy Bean Puree
Recipe type: Appetiser
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
An alternative bean dip to hummus.
  • 1 cup navy beans, soaked for at least 12hrs
  • 1 garlic clove, pressed
  • ½ cup olive oil
  • ½ teaspoon paprika
  • salt and pepper to taste
  1. Add beans to pan and fill with water, about 2 inches above beans.
  2. Simmer over medium heat for 60 minutes, or until beans are soft.*
  3. Once done remove and drain, rinse with cold water.
  4. Place beans in food processor.
  5. Add, garlic, olive oil, paprika, salt and pepper.
  6. Blend until paste forms and all ingredients are mixed well.
  7. Plate and serve with some baked pita chips!
*During simmer time, if water gets too low, add more.


Greek Rice Pudding | Rizogalo

Greek Rice Pudding

This recipe is not for the faint of heart. It is a labor of love. The results just might be the best rice pudding you’ve had (disclaimer: our humble opinion).

For those of you that don’t know, in addition to running this blog, Jane and I are the “Greek Food Experts” over at About.com. I use the term in quotations since that’s what we’re called, but can one ever really become an expert at something?

One of the biggest request we’ve gotten between both sites is this recipe. Greek Rice pudding, in Greek – Rizogalo – Ρυζόγαλο, is something we’d never wanted to make because, well, we didn’t think we liked it. I had it once when I was probably 5 and never had it since. It’s funny how that works. Can you think of something you don’t like? When was the last time you re-tried it?

For example, I grew up not liking onions. I despised onions. Then Jane and I started dating and she’s like, yeah- we’re adding an onion here and an onion there. She was just throwing onions in dishes like it was no big deal. What??

Rice Pudding Ingredients

Then I had them and realized that I liked them. Now I’m the one adding them to meals. We suggest you pick a day and try something you’re not a fan of. Something you haven’t had in a long time, you may open the door to new flavors. This rediscovering of foods is one of our favorite parts of the blog. We are on a quest to explore Greek cuisine and create dishes using the flavors of Greece, sometimes it requires us to make things we don’t think we’d like, since this blog is for not only us, but our lovely readers as well. Rizogalo (Ρυζόγαλο) is a perfect example.

Below are some things we learned while making this rice pudding.

Using the proper rice

When we first started doing the research for this recipe, we learned that there are rice pudding aficionados. People who have all kinds of recipes, suggestions, tips, and methods of making this dessert. We learned that there is only one rice to use, Arborio (many find great success with various other short-grain rice, so go with what you’ve got).

Named after the town in Italy where it was first grown, Arborio is a short-grain rice that has a higher starch content than other rice. Okay, so what does this mean? Well, when cooked, all the starch within the rice releases, and this creates a creamy and chewy mixture. Hence, it is also the rice of choice for chefs all around the world when making risotto.

As we said above, if you’re in a pinch, you can use whatever short-grain rice you have, but note that since it may have a lower starch content, it may not be as creamy as it would be when using Arborio. Surprisingly, we found this rice at our local store, and from what we read online, most major markets will carry it.
Greek Rice Pudding mixture

Labor of Love

This rice pudding is a very active cooking dish. It requires special attention. In the beginning, when adding the ingredients and bringing to a boil, it’s easy, but towards the end, it’s in need of constant stirring every few minutes.

You also need to have milk close at hand to gauge when you’ll need to add more. A lot of people online complained that their rice pudding comes out too sticky or didn’t have the right texture. We made sure to start in stages, so that is why we recommend adding the milk in stages. You could add it all at once, but since we didn’t, we’re going with exactly what we did.

Just remember, if it becomes too sticky/thick, either while cooking or after taking it out of the refrigerator – stir in some milk.

Overall, we loved it and the way is filled our home with the scent of cinnamon while it was cooking. I think it’s now one of our favorite desserts. We brought some when we went to visit my parents, and they loved it, too.

So whether you’re a rice pudding lover, or aren’t sure you like it, give this recipe a try, and let us know what you think of our Greek rice pudding aka Rizogalo (Ρυζόγαλο).

Να ‘στε καλά! (Na ‘ste kala! May you be well!)

Kenton & Jane

Greek Rice Pudding | Rizogalo
Recipe type: Dessert
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
A delicious greek pudding recipe
  • 1 cup Arborio rice
  • ¾ cup sugar
  • 1 cinnamon stick
  • ½ lemon peel
  • 8-9 cups milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • cinnamon
  1. In a sauce pan add: rice, sugar, cinnamon stick, lemon peal, and 7 cups of milk.
  2. Bring to boil, reduce heat and simmer for 60 min, or until rice is soft.
  3. During simmering time, you may notice the rice getting too sticky/thick. Add ½ cup of milk at a time to regain pudding texture.
  4. Once consistency is good, whisk eggs and temper them and add to pan along with vanilla extract, mix well.*
  5. When thoroughly mixed, remove from heat, place in bowls and put in refrigerator. Allow a few hours to cool.
  6. Remove and serve with some cinnamon sprinkled on top**
*Temper eggs: break eggs in bowl and whisk. Take some of the rice mixture and add it to the eggs, mixing well. Doing this insures the eggs won't curdle.
**Serving: if rice gets too thick while in the refrigerator, simply add some milk, mix well to turn back into pudding texture.

This recipe was adapted from: Food of Greece cookbook

Pasteli | Ancient Greek Honey Sesame Bar

Pasteli | Ancient Greek Recipe

Want to eat like the Ancient Greeks? Well, with today’s recipe, you’ll have that opportunity.

Pasteli (Παστέλι) might be one of the easiest Ancient Greek recipes you can make and one that is still eaten by countless Greeks all around the world. It’s made pretty much the same way, yet you may find it with different types of nuts – we added pistachios to mix it up a bit.

We know that sesame seeds have been known to the Ancient Greeks for along time. The Linear B tablets (a syllabic script that was written in Mycenaean Greek), which date back to around 1450 BC, actually has words for sesame seeds and honey – the two ingredients in pasteli! It makes sense then that the word sesame is derived from Ancient Greek.

  • As a side note, the tablets also includes things like: wine, wheat, oil, flour, coriander, and celery.

Since that time, the Greeks have been consuming sesame seeds and honey. When Ancient Rome invaded Greece, they took the recipe and called it itrion, or sesame biscuits.

The ancients used to eat this as a dessert or sweet snack, but now a days, it’s eaten at any time. There are big companies in Greece that mass produce these bars and you can get them in any shop or kiosk. Therefore, every Greek knows about Pasteli.

ancient greek sesame bar

The Ancient Greeks thought honey (meli -μέλι) had healing properties, and they weren’t too far off as honey does contain trace amounts of many different antioxidants. The quote, “The nectar of the Gods,” is in reference to honey being the meal of the Greek gods or an ambrosia (ἀμβροσία) – foods that the gods ate. As a matter of fact, Zeus was raised on a strict diet of honey and milk.

Sesame seeds are known to contain healthy oils, amino acids, and protein. Therefore, we can arguably call this: The World’s First Energy Bar. While I know other ancient civilizations had something similar, it is believed to have originated with the Greeks…or maybe that’s my view because I’m Greek :)

Either way, it’s safe to say that this recipe hasn’t changed much over the course of thousands of years that that when you’re indulge in pasteli, you’re eating the same bar that people like Plato, Socrates, Sophocles, and even Alexander the Great ate – I mean, you need a lot of energy to conquer the known world by the time you’re 33.

A few notes about the recipe.

Like you’ll find in  Greece today, feel free to add any nuts you like. Mix it up and get creative. We added pistachios.

pasteli ancient greek energy bar

The quality of honey will make or break this recipe. Make sure you’re not only using good honey, but it’s one that you like. Our personal favorite is greek honey. It has a completely different taste than ones you’ll find in your local market. Normally, it has a hint of thyme. The reason for Greece’s unique honey is the fact that the bees pull from over 700 different species of flowers only found in Greece, giving it a complex unique flavor.

We found that toasting the sesame seeds released their fragrance and flavor. Just make sure you don’t over-toast, or it will alter the taste.

Keeping these in the refrigerator will keep them semi-hard. Otherwise, they may get a bit sticky. You can alter this by adding some sugar to the process (see notes in recipe) which will make them hard without the need to keep them cool. We didn’t do this since we wanted to keep them traditional and what the ancients would have done.

Overall, we hope you’ll love these as much as we did!

Kali Orexi

Kenton & Jane

5.0 from 1 reviews
Pasteli | Ancient Greek Honey Sesame bar
Recipe type: Ancient Greek
Cuisine: Greece
Prep time: 
Cook time: 
Total time: 
Serves: 12 bars
Make the worlds first energy bar!
  • 1 cup sesame seeds
  • ⅓ cup pistachios (optional), cut in halves
  • ¾ cup honey
  • 1 inch lemon peel
  • 1 teaspoon lemon juice
  • ¼ cup sugar (optional - see notes below)*
  1. Add sesame seeds to pan heat over low to medium heat and heat until lightly golden brown, remove from heat, and empty onto plate to stop them from getting too dark, set aside.
  2. Add honey, lemon peel, and lemon juice to pot.
  3. Heat over medium heat until simmering, stir continuously for 5 minutes.
  4. Turn of heat and immediately add sesame seeds and pistachios to honey and mix well.
  5. Empty onto a baking pan lined with parchment paper.
  6. Flatten with back of spatula brushed with olive oil to avoid sticking.
  7. If not using sugar, place in refrigerator and allow to cool for about 20 minutes.**
  8. Once it is semi-hard remove and cut into bars or desired shapes.
  9. Serve!
*Adding sugar will make them harder and they should stay firm even while being left at room temperature.
**If using sugar, cool at room temperature and check to see when they become semi-hard and cut into bars. Don't wait too long, as the sugar will make them hard and difficult to cut.

Recipe note: This was adapted from Food from Many Greek Kitchens. A very cool cookbook we recently bought.

Greek Mac and Cheese

Greek Mac and Sheese

A while back Jane and I were out shopping for something and she came across an awesome book: The Mac + Cheese Cookbook.

Yes, I know, right. A cookbook dedicated to mac and cheese. But this isn’t your typical meal that was served to us when we were little. The authors have literally taken everything to the next level. They have some really crazy recipes in the book, so if you’re a fan of innovative mac and cheese meals, it’s a must get.

We found a Greek inspired one in the book and decided to make it for the site, customizing it a bit, to fit our preference. Needless to say, it was so good that within 24hrs, we’d had it for breakfast, lunch, and dinner. Sometimes you’ve just got to live a little.

Believe it or not, before I met Jane I wasn’t a big mac and cheese fan. Whenever someone mentioned it, I immediately thought of me at 5yrs old sitting on the couch in my pajamas watching Mr. Rodgers or something. Now that I think about it, he was only on in the morning, right? Yeah, I didn’t have this for breakfast when I was little, but you know what I mean.

Greek mac and cheese recipe

However, Jane would make it using fresh ingredients and reintroduced it back into my life. Since then, we have it from time to time and it’s something I think of differently now. It’s honestly fun to make as well, taking a childhood food and reimagining it to fit your adult tastes.

Making it this time was a pretty neat experience, as it was a prime example of how mine and Jane’s preferences merged together. She took the lead, making her favorite dish using Greek food as the inspiration. It’s cool when we’re able to bring our flavor or personal preferences together in a dish. We like to think it’s a reflection of us as a couple.

Overall, we truly hope this recipe will do two things:

First, it will in some way take you back to a simpler time in life.

Secondly, if you’ve moved away from mac and cheese because you think of how we use to have it – give it another try. You’ll be glad you did. If not, you could always bring the leftovers to us :)

Kali Orexi!

Kenton & Jane

Greek Mac and Cheese
Recipe type: Greek Mac and Cheese
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
A Greek twist on an american classic.
  • ½ lb elbow pasta
  • 1½ cup crumbled feta
  • ½ cup pepper jack
  • ½ onion, chopped
  • ½ cup chopped spinach
  • ¼ cup bread crumbs
  • Salt
  • Bechamel:
  • 2 cups milk
  • 2 tablespoons butter
  • ½ cup semolina flour
  1. In a large pot, bring salted water to a boil, add pasta and cook as directed for el dente.
  2. Once pasta is done, drain and set aside.
  3. In same pot add a little olive oil and heat over medium heat.
  4. Add onion and cook for 5 minutes, or until soft.
  5. Add spinach and cook until wilted.
  6. Remove from heat and add pasta back in.
  7. Bechamel
  8. In pan, melt butter
  9. Add milk and heat - don't let it boil.
  10. Add feta and pepper jack, pepper jack will melt, feta wont.
  11. Once cheese has melted, begin incorporating semolina, slowly, stirring continuously.
  12. When it starts to thicken, dump it into pasta mixture. Mix well.
  13. Empty into oven safe dish.
  14. Top with breadcrumbs.
  15. Place in preheated oven at 400F for 10-12 minutes.*
  16. Remove and enjoy!
*to give it a nice golden color on top, if you have a top broiler, after the 12 minutes, turn it on and leave in for a 2-3 minutes, or until color is achieved.


Homemade Greek Pizza

homemade Greek Pizza

This past fourth, Jane and I decided to take it easy vs previous years. We had friends coming for the weekend, so we thought resting up on Friday would be a good idea.

We wanted to spend some time working on a recipe that was fun and somewhat easy to do. There had been one thing we’ve been wanting to make for a while now since we had our mixer and that was: greek pizza dough.

For starters, pizza is amazing and well, who doesn’t like making pizza? It’s easy and fun. We normally opt to head to our local Trader Joe’s and pick up their pizza dough. However, we thought we’d commit to this and make it for the blog. Thus, our homemade greek pizza was born.

If you’ve never made a pizza at home it is a fun experience. You basically combine all your favorite things on a bed of dough and bake. It’s simple and somehow taste so much better than ordering it. This is especially true for those of you who prefer thin crust, like Jane and I do.

For the toppings, we wrote down every “Greek” ingredient we could think of. Since there really isn’t a traditional greek pizza, anything that inspired greek flavors would do.

We came up with:

Feta, Kalamata olives, red onions, bell peppers, spinach, garlic, thyme, marjoram, artichoke hearts, basil, olive oil, and oregano.

Greek Pizza

The above are either popular ingredients in greek cuisine, or ones that remind us of greek flavors.

You’ll see in the recipe below what we actually used and how much. Keep in mind that it’s just a base, so feel free to add/change/alter anything to fix to your liking.

As for the homemade greek pizza dough, we took a basic dough recipe and added olive oil and oregano to the mix, since those are two staples in greek cuisine. The adding of the herb came to us from Trader Joe’s herb dough, which has a few different herbs in it.

We fell in love with the end result. The pizza was so delicious and we felt all the ingredients balanced each other nicely. Just the perfect amount of flavors. Of course, if you decide to make this, and we hope you do, we encourage you to alter anything to your liking.

Let us know if you make it!

Kali Orexi

-Kenton & Jane

Homemade Greek Pizza | Greek Pizza Dough
Recipe type: Greek Pizza
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4
A delicious homemade Greek pizza. This recipe contains greek pizza dough as well as greek toppings.
  • Greek Pizza Dough:
  • 3 cups bread flour
  • 1 package dry yeast ( ¾ oz or 21g)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon oregano
  • 1 cup warm water (may need more)
  • Greek Pizza Toppings:
  • 1 cup feta cheese, crumbled (more the better)
  • ½ cup chopped Kalamata olives
  • ½ cup artichoke hearts
  • ¼ cup diced red onions
  • ½ cup diced cherry tomatoes
  • 1 cup spinach
  • 2 garlic cloves, pressed
  • 2 springs fresh thyme
  1. Greek Pizza Dough:
  2. In a large bowl combine flour, yeast, olive oil, salt, sugar, and oregano - mix well.
  3. While mixing, add warm water, dough should form*
  4. Mix dough in mixer or knead for 5 minutes.
  5. Cover and let rise for 40 minutes.
  6. On a lightly floured surface, roll dough out to fit pizza pan or desired size.**
  7. Brush with olive oil and it's ready for toppings.
  8. Greek Pizza Toppings:
  9. Cover with feta.
  10. Sprinkle remaining ingredients over cheese, one at a time to desired look and preference.
  11. Place in preheated oven at 375F for 25-35 minutes, or until pizza dough is cooked. This will very with thickness of crust.
*If too dry add more water, too wet add more flour.
** We like think crust so we rolled ours out pretty thin, maybe ½ inch. We used the leftover dough to make breadsticks.