It's all about Greek food.

Appetizer

Enjoy our delicious Greek appetizers.

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owner_headshot2
Peter Tsialiamanis, Founder

Peter Tsialiamanis brought to life his native Greek spirit through his thriving South Florida restaurant concepts. From one to over six restaurants in just 10 years, Peter spread his passion for traditional Greek celebration, drinks and ‘meze.’

Spicy Feta Spread

This spicy feta spread is great on pitas, used as a dip, or served alongside souvlaki.

Ingredients

1 cup crumbled feta cheese
1/4 cup chopped hot peppers
1/2 cup roasted red peppers
1 cup Greek yogurt
1 teaspoon lemon juice

Directions

Pulse feta cheese in a food processor just enough to get uniformly small crumbles; transfer to a bowl.

Puree red peppers, hot peppers in the food processor until smooth. Mix pepper puree, Greek yogurt, and lemon juice into feta cheese until dip is an even texture and color.

x
owner_headshot2
Peter Tsialiamanis, Founder

Peter Tsialiamanis brought to life his native Greek spirit through his thriving South Florida restaurant concepts. From one to over six restaurants in just 10 years, Peter spread his passion for traditional Greek celebration, drinks and ‘meze.’

Tzatziki

The universal Greek appetizer that goes with anything.

Ingredients

2 cups plain yogurt
1 cucumber
A few cloves of chopped garlic
A few sprigs of chopped dill
Salt to taste
1/2 teaspoon pepper
1/2 tablespoon red vinegar
2 tablespoons olive oil

Directions

Put yogurt in large container
Cut end off cucumber and shred with the skin
Drain cucumbers very well with a towel
Combine the shredded cucumbers with the yogurt
Add the chopped dill
Add the vinegar
Add the salt and pepper
Add oil
Mix very well

Dessert

Enjoy our delicious Greek desserts.

x
owner_headshot2
Peter Tsialiamanis, Founder

Peter Tsialiamanis brought to life his native Greek spirit through his thriving South Florida restaurant concepts. From one to over six restaurants in just 10 years, Peter spread his passion for traditional Greek celebration, drinks and ‘meze.’

Baklava

Here is our recipe for Baklava, Greece’s most popular pastry and Taverna Opa’s best-selling dessert.

Ingredients

For the filling:

1 pound walnuts, coarsely ground, plus more for garnish
1/2 teaspoon ground cinnamon, or to taste
4 sticks unsalted butter, melted
16 sheets phyllo dough (thawed, if frozen), cut in half

For the syrup:

3 cups sugar
1 6 -to-8-ounce jar honey
1 to 2 tablespoons fresh lemon juice

Directions

Position a rack in the lower third of the oven; preheat to 350degrees F. Combine the nuts and cinnamon in a bowl.

Brush a 9-by-13-inch baking dish with some of the butter. Layer10 pieces of phyllo in the dish, brushing each piece with butter before addingthe next (keep the remaining dough covered with a damp towel). Sprinkle aquarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top,brushing each with butter before adding the next; sprinkle with another quarterof the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter,then add another quarter of the nut mixture, 4 more pieces of phyllo withbutter, and the remaining nuts.

Layer the remaining 10 pieces of phyllo on top of the nuts,brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices,about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about1 hour.

Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.

Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.