Chef Dimitra
Sfakianopita from Sfakia, Crete (Σφακιανόπιτα)
Sfakia's thin Cretan cheese pie is rolled until the myzithra almost shows through, cooked on the griddle, and eaten warm under thyme honey.
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Chef Dimitra
Politiki Avga me Pastourma (Αυγά με παστουρμά)
Politiki eggs with pastourma are a quick Asia Minor breakfast: cured beef warmed gently in fat, tomato just softened, eggs set low and slow over the spiced pan.
Chef Dimitra
Ionian and Cretan Strapatsada (Στραπατσάδα)
Ionian and Cretan strapatsada is the summer egg pan: ripe tomato cooked down until sweet, feta folded in at the end, and eggs kept soft enough for bread.
Chef Dimitra
Peloponnesian Tiganites (Τηγανίτες Πελοποννήσου)
Peloponnesian tiganites are small, crisp-edged pancakes from a loose flour-and-water batter, fried in olive oil and eaten warm with thyme honey, toasted sesame, and cinnamon.
Chef Dimitra
Froutalia Androu (Φρουτάλια Άνδρου)
Andros's froutalia is a thick pan omelet of potatoes, village sausage, and herbs, cooked slowly so the potatoes soften first and the eggs set around them.
Chef Dimitra
Sfougato of Crete and the Dodecanese (Σφουγγάτο)
Sfougato is the thick island omelet of Crete and the Dodecanese, soft with zucchini, herbs, and sour myzithra. Low heat keeps it tender.
Chef Dimitra
Menemeni Politiko (Μενεμένι Πολίτικο)
Menemeni is the Politiki tomato-and-egg scramble: onion, green pepper, ripe tomato, and eggs cooked soft enough to stay spoonable.
Chef Dimitra
Cretan Staka me Avga (Στάκα με αυγά)
In Crete, eggs meet staka, sheep's-milk cream warmed until its butter separates, making a breakfast so rich it needs only bread and restraint.
Chef Dimitra
Mani Kagianas me Syglino (Καγιανάς με Σύγλινο Μάνης)
Mani's tomato eggs are made hearty with rendered syglino, sharp sfela, and ripe tomato cooked down until the oil shows at the edge of the pan.
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