Category Archives: Side Dish

Lalagithes (Fried Dough for the Feast of Theophany)

Some people spend the early days of January eating salads and avoiding carbs, but for our family the first week of the New Year is all about fried dough. Not the sweet, sugary stuff you find at carnivals, but a slightly salty bread dough that is fried to golden perfection: Lalagithes (la-la-GHEE-thes).  

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Don’t you want a bite of that right now? Lagana is basically the Greek version of focaccia — both are flat breads baked with olive oil. Focaccia is usually soft throughout but lagana has a crunchy crust with a soft center. Lagana was a special treat in our house when we were growing up. Yiayia baked bread almost every week, and if we were lucky she would save some of the dough to make a pan of lagana that would be devoured in minutes. It is insanely good, especially if you use high quality olive oil. We are lucky to receive a steady supply of amazing olive oil from our family’s village of Krokees, and that is what we used here. To make lagana, follow the basic instructions for Yiayia’s Bread. We have adjusted the ingredients in the recipe below to make enough dough for one pan of lagana.  If you don’t have the time, energy or desire to make your own dough you could use ready-made pizza dough. It won’t be as delicious as the homemade version, but it will still taste pretty great.  Continue reading

Spanakopita (Spinach Pie)


Arguably the most famous of Greek dishes, no gathering of Greeks is complete without Spanakopita. This is one of those recipes that our mothers and aunts know how to make with their eyes closed. They don’t measure anything, and when you ask them how much of an ingredient to use they say things like “αρκετό” (enough) or “μπόλικο” (a lot). Not very helpful, right? Our Mom was starting to get a little annoyed with us while she made this Spanakopita because we kept stopping her to measure things. You will see her beautiful hands in a lot of these pictures. Those hands make a mean Spanakopita.  Continue reading

Fasolakia Yahni (Green Beans in Tomato Sauce)


After the gluttony of Thanksgiving, does anyone else feel the need to ingest nothing but vegetables for the next couple of days?  If so, here is a recipe for you — but first you should understand something about Greek vegetables.  They are shall we say “cooked through”.  Never crisp or crunchy. When we were kids we might have described them as “mushy”, but now that we are all grown up and know better we use the term “velvety” instead.

Here’s how you make them…  Continue reading