Greek Food For Sharing

I’m super excited to introduce my latest cookbook to you,  Greek Food For Sharing; recipes that nourish the soul.

It’s filled with mouthwatering authentic Greek recipes that will tantalise the tastebuds. Take a journey through the pages of this beautiful book brought to life by evocative images that capture the beauty and sophistication of the Mediterranean and the unique flavours of Greece.

Think homemade filo pastry, Rozedes, Paximadia, Yemista, Moussaka and Pastitsio in both tradtional and vegan version for times of Lent, plus a vegan Mageritsa especially for Easter. My aromatic cinnamon rice is a family favourite, and I share with you the absolutely best Avgolemno soup, plus so much more!

Greek Food For Sharing continues the celebration and benefits of the Mediterranean Lifestyle. There is something for everyone including pescetarians, vegetarians, vegans, and of course those who enjoy the classic and delightful flavours of traditional Greek cuisine.

Get yours now!

Australian residents – signed copies of my book are available at these amazing stockists:-

Avenue Bookstore, Albert Park, VIC

Avid Reader, Queensland

Caras, Oakleigh, VIC

Dillon’s Bookshop, Norwood, SA

Dymocks Books, Rundle Mall, Adelaide

Dymocks Books, Glenelg, SA

Dymocks Books, Hyde Park, SA

Greek Bilingual Bookstore, NSW

Hill of Content, Melbourne, VIC

Mostly Books, Mitcham, SA

Mykos The Gift Collection, NSW

Norwood Garden Centre, SA

Once & Again Book Cafe, Plympton, SA

Omega Foods, Hindmarsh, SA

The Greek Providore, NSW


The softcover is available at Amazon Australia here.

The eBook on Amazon is available here.

The softcover is available on Amazon for those living in the US, UK, Germany, France, Spain, Italy, Japan, and Canada. Place your orders here.

It's always nice to share!
Greek Life - spanakopita


Spanakopita (Greek Spinach Pie)

The Greek way of life is otherwise known as the Mediterranean Diet or as I like to call it the Mediterranean ‘lifestyle’. This particular way of eating means that most nutrients are sourced from vegetables, pulses, nuts, seeds, fruits, and grains. Food is prepared using fresh seasonal  ingredients, and that means there is a wonderful rhythm to planting, growing, harvesting, cooking, and enjoying traditional Greek cuisine.

Recently I’ve spoiled my family with a delicious and nutritious vegetarian / vegan / lenten pita (pie) made with nutritious spinach leaves that are rich in antioxidants and a great source of A, B2, C and K. Spinach also contains magnesium, manganese, folate, iron, calcium and potassium; in other words it’s a great addition to our everyday diet.

The spring onions add a lovely mild flavour and it all comes together beautifully with the addition of fresh herbs and a little par-boiled rice which may call for an extra sprinkling of salt (that’s my preference), but its best to season to your taste. The addition of the par-boiled rice absorbs any moisture released from the spinach during the baking process. The result is a flaky Spanakopita, with a delicious filling that is simply irresistible.  Our family hasn’t had leftovers yet, but I’m certain it will keep well!

Here’s the recipe for my divinely delicious Spanakopita!


1 packet of Phyllo pastry

1/2 cup of Nuttelex spread, melted

1/4 cup olive oil

1 cup finely chopped spring onions (white ends and some of the green tips)

1 bunch of spinach, stalks removed, washed, drained, and finely cut

1/2 cup finely chopped dill

1/4 cup finely chopped mint

1/4 cup finely chopped parsley

1/2 cup rice, to be par-boiled, drained and set aside

salt and pepper, to suit your taste


Preheat the oven to 200 degrees.

Heat the olive oil in a large frying pan, and saute the spring onions until soft.

Add the drained spinach, and cook until wilted.

Add herbs, season with salt and pepper, and mix thoroughly.

Remove from heat and allow to cool before adding the par-boiled rice.

Now it’s time to prepare the pie dish.

Grease a round ‘pita’ dish, or other shallow baking tray with the melted Nuttelex.

Place a sheet of phyllo, brush with Nuttelex, before placing another sheet on top.  Ensure that some of the phyllo hangs over the edges of the tray. Repeat until 10 sheets cover the base of the tray.

Add the rice into the spinach mixture, and be sure to mix well, before placing this filling into the dish. Smooth the spinach mixture to the edges of the tray.

Continue with another 8 sheets of phyllo brushed with Nuttelex.

Brush the overhanging edges of pastry with melted Nuttelex, and then proceed to fold them in at an angle to form a crust around the tray.

Using a sharp knife proceed to lightly cut the top layers of pastry into squares  and then using your fingers ‘splash’ some water on top of the Spanakopita.

Bake for approximately 30 -45 minutes, depending on your oven.


EP xox





It's always nice to share!