Fall’s green beans taste great in this classic Greek dish—a dish Kristina Pappas’ yiayia (grandmother) Dina made often.
Kristina Pappas
Variation: Add 1oz. Metaxa or Ouzo to the dough.
Kristina’s two favourite cookies made by her grandmother are the orange-scented koulourakia and almond kourabithes. Dina’s recipes don’t call for a specific amount of flour. Instead, the instructions are to make ‘dough that is soft like a baby’s bottom.’
Not at all like North African pita, this dish is a bit like a frittata or quiche. -Kristina Pappas
Variation: add fewer potatoes and add equal amounts of zucchini and carrots cut in large chunks, about the same size as the potatoes -Kristina Pappas