Greece: The Cookbook by Vefa Alexiadou is a reissue of the popular author's Vefa's Kitchen. Vefa is one of the leading authorities when it comes to Greek cuisine. A bestselling author of thirteen cookbooks she also had her own television series, regularly wrote articles for magazines and gave lectures and demonstrations on recipes. She is the Julia Child of Greek cookery.

Over 650 recipes are shared in this epic collection with beautiful color photographs scattered throughout. Examples of the wealth of recipes that can be found in Greece include versions of Sweet Pastries (forget chocolate for me - anything with phyllo dough has me surrending to its cripsy buttery deliciousness), Moussaka, Pork Stew with Leeks from Macedonia, and a Stuffed Pasta Dish from Asia Minor that I cannot wait to serve and impress everyone that gathers around my table - truly a work of art. 

If you wish to order this title, please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. Surprise, surprise - I chose a wonderful sweet pastry to share with members today. Thanks to Phaidon for allowing us to publish this recipe. Be sure to head over to our contest page to enter our giveaway open to members in the US, UK, Canada and Australia. 

ALMOND PASTRY TRIANGLES FROM CHIOS

Preparation time: 30 minutes 
Cooking Time: 15-20 Minutes
Makes: 25-30 triangles
INGREDIENTS
 
• 5 tablespoons melted clarified butter
• 3 cups (375 g / 13 oz) finely ground almonds
• generous 1 cup (225 g / 8 oz) superfine (caster) sugar
• ¼ teaspoon ground mastic
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons orange flower water
• 1 egg plus 1 yolk, lightly beaten
• 9 oz (250 g) ready-made phyllo (filo)
• confectioners' (icing) sugar, for dusting
 
INSTRUCTIONS
 
Preheat the oven to 350°F (180°C / Gas Mark 4) and brush a baking pan with melted butter. Combine the ground almonds, sugar, and mastic in a bowl. Add the lemon juice, orange flower water, and beaten eggs and fold in to make a loose but not runny batter, adding more orange flower water, if necessary. Spread out the phyllo sheets and cut into 2-inch (5-cm) wide strips. Brush each strip with melted butter. Put 1 tablespoon of the filling at 1 end of each strip, lift the bottom corner over to the side and continue to fold into small triangles. Put the triangles side by side into the prepared pan, brushing each with melted butter. Bake for 15-20 minutes, or until golden. Dust with confectioners' sugar and let cool.
 
Adapted from Greece - The Cookbook by Vefa Alexiadou  (Phaidon, $49.95 US/$59.95 CAN, March 2017)

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