This little known pie is typical in many villages of mainland Greece, with different names and variations.
With Feta, fresh tomatoes and oregano. So gratifying that it could easily replace lunch!
Ruth’s Sesame and Tahini cookie recipe is the best. We tasted these at the office and they disappeared in seconds!
Sharon's herbal dolmas keep well in the fridge and make a great snack for the week ;-)
Wondering how to use our Aegean Isle Oregano? This easy salad can be a great addition to your summer menu!
This recipe comes from Alan Davidson’s “Mediterranean Seafood”, originally published by Penguin in 1972.
These light crackers taste so aromatic thanks to the crushed Oregano and freshly grated Parmesan.
Feeding a crowd? This saucy, summery adaptation of a Greek classic could be your savior!
Packed with nutrients, this delightful beet salad recipe takes minutes to make, and can last for days.
They might require some extra work, but these fish balls are delicious!
Pot Baked Feta is an easy-to-make, spicy and smoky appetizer from Thessaloniki.
This little known pie is typical in many villages of mainland Greece, with different names and variations.
With Feta, fresh tomatoes and oregano. So gratifying that it could easily replace lunch!
Ruth’s Sesame and Tahini cookie recipe is the best. We tasted these at the office and they disappeared in seconds!
Sharon's herbal dolmas keep well in the fridge and make a great snack for the week ;-)
Wondering how to use our Aegean Isle Oregano? This easy salad can be a great addition to your summer menu!
This recipe comes from Alan Davidson’s “Mediterranean Seafood”, originally published by Penguin in 1972.
These light crackers taste so aromatic thanks to the crushed Oregano and freshly grated Parmesan.
Feeding a crowd? This saucy, summery adaptation of a Greek classic could be your savior!
Packed with nutrients, this delightful beet salad recipe takes minutes to make, and can last for days.
They might require some extra work, but these fish balls are delicious!
Pot Baked Feta is an easy-to-make, spicy and smoky appetizer from Thessaloniki.

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