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Greek Cuisine
by Corfu Yachting

Corfu Yachting
Marina Gouvia
Tel.: 0030 2661099470
Fax : 0030 2661091450


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Greek Cuisine

Greek cuisine is the indigenous cuisine of the Greeks and their territories but also barrows elements from its neighbours: Turkey, Italy, the Middle East, and the Balkan. The Greek cuisine is one of the oldest and almost distinctive in the world. It’s also one of the healthiest cuisines known. The first (known) cookbook was written by a Greek, named, Archestratos in 330 B.C.

Greece’s countryside provides highly variable landscape and climate. , Greece’s historical interaction with many different foreign cultures makes Greek cuisine one of the most diverse and interesting ones in the world. Whether it be stews, soups or simple side dishes, traditional Greek food commands the freshest of ingredients from land and sea and creates a highly appetizing and healthy cuisine.

 Some Greek flavorings   used   more often than other   Mediterranean cuisines include: oregano, mint, garlic, onion, dill, lemon, salt, and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed.  In Greek cooking they are also "sweet" spices used to enhance meat, such as cinnamon and cloves in stews. Greek flavour is set apart from other flavors by the use of mint and nutmeg. Lamb, pork, kalamata olives, feta cheese, grape leaves, zucchini and yoghurt are some classical ingredients. Fish dishes are also common, especially in coastal regions and the islands. A great variety of cheese types are abound in Greek cuisine, including Feta, Kasseri, Kefalotyri and Mizithra. The Desserts in the Greek cuisine are very unique because of the nuts and honey that are used to create them

The myriad of temperate islands afford Greece a tantalizing cuisine both fresh and fragrant and customarily served with warmth and vitality. Greek cooking is not only souvlaki and moussaka found in every taverna, but also regional specialities   to be discovered by the more intrepid tourist. During your vacation in Greece, stay in a place where you can sample some excellent traditional Greek food.

The following recipes are traditional dishes not to be found in your favourite restaurant. These treats are regional staples of lesser known Islands   of Mathraki, Othonous and Ereikousa, hidden off the northwest coats of Corfu. The locals love to treat the tourists to their specialities.

These dishes are a well kept secret of the daily Mediterranean Island life.

(On a personal note here are two of my favourite dishes which are also my mom’s specialty.  I’ve tried making both dishes but they don’t come out like Moms’.)

Kolokethopita ( Zucchini Pie) with homemade pastry (filo)
For the dough:
1 cup flour
1 cup water
1 tablespoon olive oil 

You combine the above ingredients if the dough is sticky to your hands add more flour , knead as needed when dough no longer sticks on your hand it’s ready to roll out with a rolling pin , dough must over lap in the pan. Before placing rolled out dough into pan , apply olive oil to the pan( it prevents stickiness) and tastes better than butter.

2 pounds zucchini
2 pounds onions
1 cup flour
2 spoonfuls of mint (dhiosmo)
1 tablespoon salt
1 teaspoon pepper
A pinch of paprika (for topping)
Olive oil

Cut zucchini and onions in small pieces (do not shred, it won’t come out right)

I’ve tried it.  You mix these ingredients with salt, onions, pepper and the mint. (Mix using your hands) After this you mix in the flour, once again using your hands.

When done place your filling in the pastry the part of the pastry that over laps in the pan should be rolled over the filling forming a crust. Spread filling evenly in the pan using your hands. Once done pour a little bit of olive oil on the crust and in the middle. Top with red pepper or paprika for a zesty taste. Place in oven bake at medium heat/range for ½ hour or until done. This pie is pure heaven.

Stacy’s Bourdeto   AKA (Chicken Stew)
1 chicken*
1 pound spinach
5 medium potatoes
1 tablespoon tomato paste
1 tomato
2 pieces garlic
1 Spanish onion
3 to 4 fresh onion sprigs
3 to 4 leeks
4 – 5 cups water
½ cup olive oil
Salt, Pepper to taste


First wash your chicken then cut it in pieces. You sauté Spanish onion , garlic, fennel and tomato add chicken and sauté for about 3 minutes add water until chicken is covered. Boil for about ½ hour. Then add leeks let boil for 15 minutes then add fresh onions, let boil for another 15 minutes add spinach and  potatoes (which have been previously cut into small pieces).

Add water if it’s needed then add your tomato paste. Let cook for 1 hour should be ready when water starts to simmer and when you can easily fork your potatoes.

Serve with red or white wine. I prefer red sweet wine.

  • You can substitute chicken with pork or beef.


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