Versions of this stuffed leg of lamb are often first choice for Greek families at Easter, but this is such a beautiful dish that it's perfect for special occasions and family meals. Stuffing the butterflied leg of lamb with layers of peppers and cheese is easy to do, and when the final dish is sliced, the spiraling design of meat and stuffing is beautiful, and it tastes delicious.

Delicious pumpkin pie with a unique flavor!

The traditional Greek Easter soup is called “Magiritsa” and it’s basically a tasty soup that consists of lamb parts and lettuce. The original "magiritsa" recipe requires many chopped lamb parts, including lungs, liver and intestine but this recipe includes mushrooms instead of lamb parts that are customarily used and it’s another “version” of magiritsa... lighter and healthier! Could be called a "Mock Magiritsa" or a "Vegan Magiritsa".

The Mykonian onion pie is a special dish, which combines the onion together with local cheese of Mykonos t'rovolia ( tyrovolia )

It's about my proposal for a surprisingly delicious pie stuffed with onions, cheese full of chard and dill aromas. The recipe that I have years from both my Mykonian grandmothers and I make it whenever I save some t'rovolia from Mykonos as my family goes crazy for that. This pie is very healthy and it 's an excellent snack for children in school. Accompanied by a fresh season salad, may become a main course. If you cannot find t'rovolia, you can use any white cheese you like.

Tyrovolia : Soft white cheese with a long history on the island of Mykonos , as it's used in most traditional pies . It is fresh and unsalted.