Milos Island, Greece
The Ladies are all together in Milos and we have concocted a very special joint post to celebrate the first anniversary of Culinary Correspondence and our first submission to Fiesta Friday hosted by the Novice Gardener!
A few days ago we were lucky enough to be invited into the home and kitchen of Georgia, a neighbour of ours with a million-watt smile and some of the best pitarakia (Greek local cheese pies) on the island.
Although Georgia doesn’t speak any English (…and our Greek is more than limited…) we somehow managed to communicate and spend a wonderful morning cooking together.
Pitarakia are traditional little savoury turnovers filled with local salty goat/sheep cheese and fried to golden perfection. We love these tasty devils and order them all over the island. Everyone seems to have their own spin on the recipe that gets passed down for generations. Pitarakia are generally served with salads, spreads and other pies as a first course. We also like them served as part of an aperitif.
This is what Georgia taught us in her kitchen filled with lively grandchildren and friends!