Greek egg recipes
22 Greek egg recipes, each written for this site and each saying what its method turns on.
- Amygdalopita, sourced from Greece. An almond and semolina syrup cake soaked in two goes rather than one, because semolina takes syrup more slowly than breadcrumb does. Egg, vegetarian.
- Amygdalota, sourced from Greece. Almond sweets shaped and dried rather than baked, where the only cooking is a brief set in a low oven. Egg, vegetarian.
- Avgolemono, sourced from Greece. A soup thickened with egg and lemon alone, which curdles the instant it boils and is therefore never allowed to. Egg.
- Bougatsa, sourced from Greece. A semolina custard in filo with no syrup anywhere, cut into squares with a blade and dusted at the moment it is served. Egg, vegetarian.
- Diples, sourced from Greece. Unleavened dough rolled until it is translucent and folded in the hot oil with two forks, then dipped in honey. Egg, vegetarian.
- Galaktoboureko, sourced from Greece. A hot semolina custard poured into filo and baked, so the pastry sets around a filling that is already thick. Egg, vegetarian.
- Kalitsounia, sourced from Greece. Small open pastries with their own dough rather than filo, pinched into points so the cheese sits proud in the middle. Egg.
- Karydopita, sourced from Greece. A syrup cake built on walnuts and dry breadcrumbs instead of flour, which is what lets it take up syrup without collapsing. Egg, vegetarian.
- Kolokythopita, sourced from Greece. A courgette pie where the courgette is salted and squeezed twice, because it holds more water than spinach does. Egg.
- Koulourakia, sourced from Greece. Twisted butter biscuits that must be shaped from cold dough, baked until deep gold rather than pale. Egg, vegetarian.
- Kourabiedes, sourced from Greece. Almond shortbread buried in icing sugar while still warm, where the butter is beaten far longer than seems reasonable. Egg, vegetarian.
- Magiritsa, sourced from Greece. A lamb offal soup thickened with egg and lemon, where the offal is blanched twice before it is allowed near the broth. Lamb, Egg.
- Moussaka, sourced from Greece. Aubergine, a dry spiced mince and a thick béchamel in layers, where every layer is cooked dry before it is built. Lamb, Egg.
- Pastafrola, sourced from Greece. A soft biscuit-dough tart with a lattice on top, where the dough is handled as little as possible and the jam is boiled down first. Egg, vegetarian.
- Pastitsio, sourced from Greece. Long tubes laid the same way in a dish under a spiced mince and a set béchamel, with no vegetable in it anywhere. Beef, Egg.
- Portokalopita, sourced from Greece. A cake with no flour in it at all, built from filo dried out and torn into shreds, then soaked in orange syrup. Egg, vegetarian.
- Psarosoupa, sourced from Greece. One large fish poached whole and lifted out intact, with the broth it leaves behind finished with egg and lemon. Fish, Egg.
- Spanakopita, sourced from Greece. A filo pie whose filling is wrung out in a cloth before it goes anywhere near the pastry. Egg.
- Strapatsada, sourced from Greece. Eggs scrambled INTO a reduced tomato rather than cooked beside it, so the whole pan is one colour. Egg.
- Tiropita, sourced from Greece. A cheese pie whose filling is loosened with egg and milk, because feta alone bakes into a dry salty brick. Egg.
- Tsoureki, sourced from Greece. An enriched braided bread that pulls apart in strands, risen three times and scented with two things nothing else uses. Egg, vegetarian.
- Vasilopita, sourced from Greece. An orange butter cake with a wrapped coin baked into it, where the coin goes in from underneath after the batter is in the tin. Egg, vegetarian.
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