Spinach Pita You’ve probably had Spanakopita at least once in your life. If not, you’re in for a treat with this traditional flaky Greek dish. While this version was submitted by Mrs. Andreopolis, my grandmother made a ton of changes. View Instructions...
Greek Garlic Sauce Commonly called Skordalia, this recipe is for a garlic potato sauce or dip. I did this one a little backwards as I needed a sauce for a dinner party. I started with a more modern version and techniques, but will go back and cook traditionally some...
Filo Dough Phyllo (pronounced Filo) comes from the Greek word for Leaf. The cookbook seems to use the English name or spelling of common Greek food. Interestingly, Phyllo is Filo in Spanish. Spell it anyway you’d like, but it’s pronounced fee-low, and is...
Throughout this cookbook, Hamburg is used for various recipes. While intuitively I know this refers to a ground beef, I decided to do some research on the difference between “hamburg” and “ground beef” back in the 1970s when this was published....
Meat Balls This recipe has an “x” next to it as do many recipes in the book. I assume this means that my grandmother cooked it as least once. This is the first of two meat ball recipes, the second being a Smyrna Style. View Instructions Servings ?? Ready In: ????...
Who is Ruth Fagerstrom? This cookbook is almost fifty years old, so it makes sense that so many of the people can’t be tracked down online. However, this quote–presumably–introduced the book, so you would assume it would be easy to track down the...
