From Our Kitchen

Recipes

Authentic Greek recipes crafted by our featured chefs

Peter Minaki

Greek Heritage

Peter Minaki

Chef & Food Writer · Toronto, Canada

Peter Minaki is one of Canada's finest Toronto-based Greek food experts, often referred to as "Kalofagas" — Greek for "gourmand". He created his blog in 2010 to introduce the world to the delicious depths of Greek cuisine, with unique twists on thousands of flavourful recipes inspired by his travels throughout Greece.

Peter currently hosts the Kalofagas Greek Supper Club — intimate monthly gatherings featuring regional Greek food and wine, popular with Greeks and anyone who wants to be Greek for a night. He also teaches cooking classes and does private catering and pop-ups around Toronto.

Prep 10 min · Cook 20 min · Serves 4

Mushroom Kritharotto

Our Ingredients

Olive Oil Orzo (Kritharaki) Orzo (Lactose/Gluten Free)

Ingredients

2 Tbsp. extra virgin olive oil
3/4 cup finely diced onion
3 cloves of garlic, minced
1 cup kritharaki (orzo)
4 sprigs of fresh thyme
2 bay leaves
1/2 cup dry white wine
2 cups cremini or white mushrooms, sliced
3–4 cups hot chicken or vegetable stock
3–4 Tbsp. unsalted butter
Approx. 1/2 cup grated Romano cheese

Directions

Place a large skillet over medium heat. Add the olive oil, onions and garlic and sweat for 2–3 minutes. Add your kritharaki and stir in/cook for a minute.
Add the wine, stir and simmer until absorbed. Add the mushrooms, bay leaves, thyme, salt and pepper, and a ladle of stock. Stir.
Continue adding stock a ladle at a time until absorbed, repeating until the kritharaki is cooked to your liking. Add butter and stir in. Adjust seasoning.
Take off the heat, remove bay leaves and thyme. Add the grated cheese and stir in. Divide and plate. Add more grated cheese on top.

Notes

There are an array of farmed and wild mushrooms in the marketplace. Use your favourite(s), or mix them up for a variety of flavour and texture.

Serves 2

Grilled Manouri Cheese

Our Ingredients

Manouri Cheese P.D.O. Honey Olive Oil

Ingredients

2 1/2-inch slices of Manouri cheese
Olive oil
Honey
Sesame seeds
Lemon slices

Directions

Preheat your gas grill or a grill pan on the stovetop to medium-high. Lightly rub the Manouri cheese slices with olive oil.
Brush the grill surface clean. Dab a paper towel in vegetable oil and carefully wipe the grill surface.
Place the Manouri cheese on the grill and sear for about 1 1/2 minutes per side. Carefully remove it from the grill and keep warm.
Drizzle with honey, sprinkle with sesame seeds, and serve with lemon slices.

Greek Heritage

Discover the History · Taste the Tradition

Greek Heritage explores the history, ingredients and traditions behind Greece's most enduring foods—connecting ancient culinary ideas with recipes for today.

Prep 15 min · Bake 35–40 min · Serves 8

Traditional Greek Cheesecake with Myzithra and Honey

Featured Greek Ingredients

Laviogal Myzithra Tsiknakis Pure Honey

A modern interpretation inspired by ancient Greek flavours. Long before modern cheesecake became famous, Greeks were combining fresh cheese, wheat and honey to create simple, nourishing cakes. This version uses authentic Greek Myzithra cheese and Tsiknakis Pure Honey for a rich, gently sweet dessert with bright lemon notes.

Ingredients

500 g Laviogal Myzithra, finely crumbled
2 large eggs
3 tablespoons Tsiknakis Pure Honey
2 tablespoons fine semolina
Finely grated zest of 1 lemon
1 teaspoon pure vanilla extract
Pinch of sea salt
Extra Tsiknakis Pure Honey, for serving
Ground cinnamon, optional
Butter or neutral oil, for greasing the pan

Directions

Preheat the oven to 180°C / 350°F. Lightly grease a 20 cm / 8-inch round baking pan and line the base with parchment paper.
Finely crumble the Myzithra. Because this is a dry whey cheese, pulse it briefly in a food processor until the texture is fine and even.
Add the eggs, honey, semolina, lemon zest, vanilla and salt. Blend or mix until thoroughly combined. The mixture may retain a slightly textured appearance rather than becoming completely smooth.
Transfer the mixture to the prepared pan and spread the top evenly.
Bake for 35–40 minutes, until the edges are golden and the centre is set with only a slight wobble.
Allow the cheesecake to cool in the pan for approximately 20 minutes. Carefully remove it and let it cool further before slicing.
Serve slightly warm or at room temperature with a generous drizzle of Tsiknakis Pure Honey.

Serving Suggestions

Fresh seasonal fruit
A light dusting of cinnamon
Toasted walnuts
Additional lemon zest
Extra Greek honey

Recipe Notes

This recipe is a modern interpretation rather than a reconstruction of one exact ancient recipe. Ancient Greek cheese cakes were generally made with fresh cheese, grain and honey.

Laviogal Myzithra is a dry whey cheese, so processing it finely is important. For a softer, creamier result, blend the Myzithra with 60–125 mL of milk or Greek yogurt, adding only enough to create a thick, spoonable mixture.

Store leftovers covered in the refrigerator for up to three days. Allow the cheesecake to sit at room temperature for 15–20 minutes before serving.