Vegetarian Archives - Page 2 of 11 - Copper Olive Kitchen

Pan-fry Cretan sfakianopita: thin olive oil dough folded around fresh myzithra, finished with thyme honey. Makes 6 pies in about 70 minutes.

Kimolos Ladenia: Olive Oil Flatbread with Tomato and Onion

Bake Kimolos ladenia, a Greek olive oil flatbread topped with grated tomato, red onion and oregano. Only 25 minutes of hands-on work, and it’s vegan.

Bake Cretan boureki with thin courgette and potato slices, ricotta, feta and mint. No pastry needed, and it tastes good warm or at room temperature.

Pan-fry pitaroudia, Rhodes chickpea fritters made with soaked dried chickpeas, tomato and mint. Crisp outside, soft inside, and vegan.

Pan-fry Santorini tomato fritters with ripe tomatoes, red onion and mint. Crisp outside, soft inside, and ready in about 40 minutes.

Bake Sifnos revithada, a slow-baked chickpea stew with onions, bay and olive oil. Creamy chickpeas from one covered pot, finished with lemon.

Grate ripe tomatoes over a hard barley rusk, then add feta, olives and oregano. This Cretan dakos takes 20 minutes and needs no cooking.

Roast tomatoes, onion, and garlic until soft and charred, then blend with stock and top with crumbled feta. A simple soup ready in about an hour.

Toast semolina in butter, stir in a hot cinnamon syrup, and set this classic Greek halva pudding in about an hour, no oven needed.

Bake this Cypriot mint and halloumi bread with a soft crumb, salty cheese pockets, and fresh mint in every slice.