The recipe for Savory Squash and Feta Cheese Crostata is a great way to use up leftover summer squash you might have hanging around your garden. And with regards to cheese… let’s be frank: who needs an excuse to use feta cheese as an ingredient?!
I’ve been having so much fun recipe testing with Old School Favorites rich and delicious Chocolate Szauce and my children have been having a blast scraping the little glass jars clean. This szauce can go way beyond a delicious topping on an ice cream sundae.
Off a highway in Antirrio, Greece, there is a small rest stop that boasts they have the best and largest selection of “pita” or “pie” (and I’m not referring to a New York pie, a.k.a. pizza, or a dessert pie such as apple – I’m talking savory pies made with handmade filo dough!). I’ve frequented this particular rest stop, and can confirm their boast is justified. On any given day they serve up about 20 different pitas – cheese, spinach, leek, sausage, egg, grilled peppers… you get the picture.
I’ve been privileged to eat some of the most delicious stuffed tomatoes and peppers during my travels through Greece. One of my most memorable meals was Yemista (YEM-e-staa), at a friend’s grandmother’s house in the village of Itea where at the age of 18, my closest friends and I enjoyed spending a summer. Yiayia Amelia made enough to feed a Spartan army although there were only five of us at the lunch table. How did we end up with just 3 stuffed peppers and 1 stuffed tomato left at the end of our lunch? We ate more than our share, that’s how. It’s hard to pass up on extreme deliciousness.
Butter and Filo are BFF’s. They always get along and rarely do you see them separated. Pair those two with the likes of the even-more-buttery Brie cheese and the sweet flavors of apples and figs and we have a party. This is Greek-meets-French and because we’re wrapping and baking this tasty and popular French soft cheese in Filo, it’s Greek to me.
I have to admit, as a child I was not a fan of Baklava. Although my mother makes the best, I preferred other Greek sweets over this one. As I grew older, however, I began to acquire a taste for this buttery, syrupy, sophisticated treat in all forms and variations- walnuts, almonds, even cashews. It especially tastes great frozen, which incidentally inspired my Cinnamon Honey Baklava Ice Cream (coming soon!)- but let’s not get ahead of ourselves.