
I learned this dish in Kalambaka, the village at the foot of Meteora, Greece.

A simple chickpea taco filling, served in flour tortillas and dolloped with a luxurious avocado cream made with Greek yoghurt.

The feta I used for these is Greek: little cubes that come in a glass jar covered in olive oil.

Forget fussing with piecrust, pastry cream or gelatin, this gorgeous berry tart looks impressive, tastes even better, and couldn’t be easier to make! In other words, it’s the perfect summertime dessert.

Need to use up a load of spinach or just looking for a different type of pies? Let's make this Spanakopita recipe and enjoy the Greek vibes!