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Home » Christmas » Greek Christmas honey cookies (melomakarona)

Greek Christmas honey cookies (melomakarona)

Posted Dec 14, 2017 | Updated Sep 28, 2020 by Helen | 40 Comments |

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Greek Christmas honey cookies

How about making a different kind of Christmas cookie this year? If you visit Greece close to Christmas, you’ll eat far too many of these delicious Christmas honey cookies. Imagine a cross between baklava and an ooey, gooey pecan pie and you’ve got these. They’re so perfect for giving as gifts to your neighbours and friends!

Greek Christmas honey cookies. You won't be able to eat just one. Delicious!

Delicious treats you’ll make every year

It’s been a few years now since I spent a run up to Christmas in Greece (sadly!), and one of the things I miss the most are these fabulous Greek Christmas cookies.

Every self-respecting Greek household has a huge pile of shop-bought or homemade melomakarona on their Christmas treat table.

And, frankly, so should you. They’re:

  • oozy
  • nutty
  • spicy (in a delicious Christmas spice sort of way)
  • squidgy
  • caramel-y
  • baklava-like

bites of sheer delicious. You simply cannot stop at one.

Crowd pleasers

They’re also a perfect gift to give to friends and neighbours. This recipe makes quite a big batch but sometimes I make double and package them up in gift boxes lined with baking paper and give them as a gift.

What do melomakarona taste like?

I find nearly everyone loves these!

They’re just a little bit different to an average Christmas cookie, but very delicious. I think they taste like a cross between Greek baklava and pecan pie – how delicious does that sound?

I’m not sure I’d go as far as to say that they are healthy treats, but half of the sweetness is honey and they’re made with a mix of olive and vegetable oils, not butter.

They’re also dairy free, and vegan – if you’re OK with honey.

Ingredients in melomakarana

This is all you need for the cookie dough:

flour: just plain white flour

baking powder and soda

oil: I use a cup of olive oil and a cup of something else, like canola oil, but you can use all one type if you like

sugar: not too much as you’re also going to pour a syrup over the cookies

an orange: both the zest and juice

brandy: a sneaky little bit (well it is Christmas)! But you can easily skip this and add a bit more orange juice instead.

crushed walnuts and cinnamon: to sprinkle over the finished cookies

And for the syrup:

half and half honey and sugar: I like to keep the honey content high.

water and lemon juice

yummy flavourings: cloves, a cinnamon stick, and a piece of lemon rind. This is the part that will make your kitchen smell like Christmas!

How to make them

When I lived in Greece, for years I was afraid to try making my own melomakarona because I wrongly assumed they’d be difficult.

Here’s how easy it is to make them from scratch:

Step 1: Mix together all the ‘wet’ ingredients

Step 2: Add the flour and baking powder/soda to the wet ingredients. Do it little by little until a stiff dough forms. Sometimes you might have to add a bit less or more flour, but that’s OK!

This is what the dough looks like:

A bowl of dough for Greek Christmas honey cookies

Step 3: Pinch off little bits of dough and roll them into a ball. Put them on a baking tray and flatten them slightly. Put a criss-cross pattern on them using the tines of a fork (this part isn’t essential but it looks good!).

This is what the unbaked cookies will look like:

Greek Christmas honey cookies - raw!

Step 4: Bake for about half an hour – just enough time to make the syrup!

The second part of the recipe involves making an easy and very yummy syrup to dip the cookies into.

I would normally shy away from a recipe involving a syrup but this syrup is incredibly easy – and it will make your kitchen smell absolutely amazing!

This is what you do to make the syrup:

Step 5: Just boil up sugar and honey with the yummy Christmassy flavours: a cinnamon stick, a few cloves and a piece of lemon rind.

The final steps:

Just a few more simple things to do.

Step 6: This is the fun part! There’s a little controversy around this too. Some people think it’s best to dip the biscuits in the syrup while still warm, and others think it’s best to let them cool. I’ve tried both ways and I think more syrup sinks into the cookies (yum) if you dip them while they’re still hot.

So… drop them into the hot syrup in the pan a few at a time. Flip them over and let them soak up the syrup for about 30 seconds or so.

Immediately place them on a big plate and sprinkle with crushed walnuts and a pinch of ground cinnamon. You can layer them up on top of each other in a kind of pyramid style if you like. I sometimes pour any leftover syrup over the top of the pyramid. Some of the syrup drips down onto the cookies below for extra moisture and flavour. Yum!

This pyramid style is the traditional way to display them. This looks great if you’re going to serve all of them at a Christmas party or other event!

Greek Christmas honey cookies - so addictive!

Ways to make them a bit differently

This is a traditional way to make these cookies, but every shop and Greek household has their own melomakarona recipe. It’s just one of those recipes, which gives you freedom to create your own!

Usually I make them exactly as described in this recipe, but you can:

  • Dip half of (or even the whole!) of the cookie/biscuit in chocolate after you’ve dipped it into the syrup. Then you can either leave it plain or sprinkle over some nuts and cinnamon.
  • Vary the crushed nuts you sprinkle on the top. It’s no problem to use crushed pistachios, almonds, hazelnuts, or a different kind of nut.
  • You can skip the brandy if you want. Just replace with a bit more orange juice. Or you can use a different flavour like Cointreau or Grand Marnier, Amaretto, or whiskey.
Greek Christmas honey cookies. You won't be able to eat just one. Delicious!

How long do they keep?

Another wonderful thing about these delicious Greek cookies or biscuits (UK!) is that they keep well for a really long time – I’d say 3 to 4 weeks.

They rival Christmas cake and Christmas pudding from this point of view! They’re great treats to keep in the house for parties or for every occasion when friends and family pop over to your house over the Christmas period.

This means they’re perfect for making ahead. Make them a week or two before Christmas and they’ll still be delicious at New Year. I like to make at least a double or triple batch!

They don’t go soggy, but they do get gooey-er and squidgy-er as time goes on. But in a really good way, I think.

Oh, and did I mention that Greek honey cookies also make great Christmas gifts? I love to package them up in boxes to give to family and friends!

More delicious Christmas treats

  • These gingerbread muffins with salted caramel frosting or icing are absolutely delicious, too!
  • Make these easy chocolate lollipops to give as gifts!
  • These Christmas pudding truffles aren’t fancy to make, but they’re so cute!
  • This 30-minute healthy chocolate cake makes a great alternative for people who don’t like Christmas cake. And it’s healthy, believe it or not!

Or click here for all my Christmas recipes.

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Greek Christmas honey cookies. You won't be able to eat just one. Delicious!

Greek Christmas Honey cookies (melomakarona)

Gooey, sticky traditional melomakarona or Greek Christmas honey cookies with delicious festive flavours. There's no way you'll be able to eat just one!
4.52 from 50 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 30 mins
Cook Time 25 mins
Cuisine Greek
Servings (click to change) 50 cookies
Author Helen

Equipment (affiliate links)

  • large baking tray

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml

For the cookies

  • ¾ cups sugar
  • 1 orange zest of
  • ¾ cups orange juice (I used the juice of 2 oranges)
  • 1 cup olive oil
  • 1 cup vegetable oil (I used canola)
  • ¼ cups brandy (optional – you can add more orange juice instead if you like, or a different liqueur)
  • 6½ cups plain flour Approximately. You may need a little less or more.
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

For the syrup

  • 1 cup runny honey
  • 1 cup sugar
  • 1.5 cups water
  • 1 cinnamon stick
  • 4 cloves
  • 2 inches lemon rind
  • lemon juice a few squeezes

for sprinkling at the end

  • ¾ cups walnuts chopped/crushed (or use pistachios, almonds, hazelnuts, macadamias, even peanuts or another nut if you prefer)
  • 1 tablespoon ground cinnamon approximately
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Instructions
 

To make the cookies

  • Preheat the oven to 350F / 180C.
  • Zest the orange, then combine the zest with the sugar in a large bowl.
  • Pour the oils into the sugar/orange mixture and beat until well combined. Then add the orange juice and brandy and beat again.
  • Sift the flour with the baking powder and baking soda, then add to the liquid little by little until a stiff, wet dough forms. You may not need to use all the flour, or you may need a little more.
  • Pull off a walnut-sized piece of dough and shape it into a ball / oval in your hands, then place it on a baking sheet. Use a fork to flatten the dough and make a criss-cross pattern on it. Keep shaping and flattening balls of dough until it is all used up.
  • Bake for 25-30 minutes until the cookies are lightly browned.

To make the syrup

  • While the cookies are in the oven, make the syrup. Combine the honey, sugar, water, cinnamon, lemon peel and cloves in a saucepan, then bring to the boil.
  • Simmer uncovered for about 10 minutes until the syrup has thickened slightly.
  • Take out the cinnamon, lemon peel and cloves and stir in the lemon juice.

Dipping the cookies in the syrup

  • While the cakes are still very warm, float them in the syrup a few at a time, turning them over to make sure they soak up plenty of liquid.
  • After about 30 seconds, take the cookies out with a fork or spoon with holes in. Put them on a serving plate.
  • Press some walnuts into the top and sprinkle a pinch of cinnamon over them.
  • Once you’ve covered your plate, you can pile the others on top of each other if you like – this is how they are usually sold and served in Greece!

Notes

What to do with the leftover syrup

Also, don’t pour away any leftover syrup. Simply drizzle it all over the top of the cookies. The more syrup sinking into these babies the better!

How to store them

Don’t keep these Greek Christmas honey cookies in the fridge. They are better kept in an airtight container at room temperature.

How long they last

You can also confidently make them well ahead of Christmas (or any time you like really) as they will last for about a month. They actually get better after a few days after all the lovely syrup has sunk in.

How to give as a gift

Line a gift box with baking paper and stack the cookies in the box. Add a lid and ribbons for a really lovely gift that everyone seems to like!

Nutrition

Calories: 132kcalCarbohydrates: 26gProtein: 2gFat: 2gSodium: 23mgPotassium: 56mgSugar: 13gVitamin A: 15IUVitamin C: 3.5mgCalcium: 15mgIron: 0.9mg
Tried this recipe?Let me know if you liked it!

By Helen all recipes, cakes, Christmas, cookies, food gifts, Greek, healthy, healthy desserts, Helen's favorites, Mediterranean, party food, Seasonal, sweet things, vegan, Winter

Comments

  1. Lina says

    17 Dec 20 at 8:41 pm

    looks yummy! Can i make it with Gluten free 1 to 1 bobs red mill flour? as im gluten intolorent

    Reply
    • Helen says

      20 Dec 20 at 10:29 am

      Hello Lina! I’ve never made these with gluten free flour but I don’t see why it wouldn’t work. Go for it!

      Reply
  2. Stefania says

    17 Dec 20 at 11:59 am

    5 stars
    These were incredible! I poured my left over syrup over the top of my cookies and they were Devine! Thank you so much for sharing such an easy, delicious recipe!

    It was my first time making these, I’ve always loved them when purchased from Greek stores, but am glad now I can make them myself!

    Reply
    • Helen says

      20 Dec 20 at 10:31 am

      Hello Stefania! I see that you have a Greek name so I take it as a huge compliment that you thought these were good 😉 I always thought these were too difficult to make but I make them every year now. Thank you so much for the feedback and… Kala xristouyenna! 🙂

      Reply
  3. Khanh says

    19 Apr 20 at 5:11 am

    5 stars
    Delicious!

    Reply
    • Helen says

      19 Apr 20 at 8:33 am

      Thank you so much for the feedback, Khanh!

      Reply
  4. Devin Sanchez says

    18 Oct 19 at 12:56 pm

    5 stars
    Sounds interesting, I’ve never been to Greece, but I want to try this recipe

    Reply
    • Helen says

      19 Oct 19 at 3:44 pm

      Do it, Devin! They’re amazing, and so easy!

      Reply
  5. [email protected] says

    05 Aug 19 at 9:42 am

    5 stars
    Great Christmas cookies! Simple and easy to prepare ingredients, will try to do it today and save it for the coming Christmas season. Thanks for sharing

    Reply
    • Helen says

      05 Aug 19 at 9:51 am

      Thank you! I suppose you could freeze them for Christmas!!!

      Reply
  6. Ed Carmichael says

    27 Jun 19 at 12:47 am

    5 stars
    It looks very delicious. I will try this. Thanks for sharing!

    Reply
    • Helen says

      27 Jun 19 at 12:01 pm

      Hope you do try them, Ed! They’re delicious!

      Reply
  7. Magda says

    23 Dec 18 at 9:13 am

    5 stars
    Thank you so much for sharing the Greek treasures! I am Greek and I can never resist the recipes.. I was surprised to see that our treats have become popular in other places as well! I am so glad you love them!

    Some notes if you are interested of taking some advise from a Greek person who is trying to master such recipes even living abroad..

    1. It is really crucial to not work the dough very much. In fact the dough that I am doing (a bit different than the one here since there are always some differences in each household) would only take about 10secs to be worked by hand and not vigorously at all. The more gently you are with your dough and the less you work it (just to barely blend everything together and this is it for a few seconds) the better it is since otherwise the oils are coming on top if that makes sense after a while and we do not want that.

    2. We make sure that if we need to let the dough to rest because we have something else to do, first we actually form all those small pieces that we will need to have them ready for the oven and separated. If we leave the whole thing standing for a while again the oils will come up on top and we do not want that. If you separate the pieces it is fine to leave them for a while but again do not think that you can leave it for hours or the next day; ideally you want to prepare them once and for all and not let them standing a lot.

    3. We normally do not really flatten the dough because it flattens by itself a little in the oven so normally we actually weigh each piece for consistency so that all pieces are ready at the same time in the oven (30gr for each one of the pieces) and we just very gently shape them like small sausages if that makes sense so we do not really flatten them; when they are in the oven they tend to flatten a bit and they get their known shape! Again this is a matter of preference though. The shape on the “melomakarona” can be done by using a fork to create holes all over it so this does not really require flattening if that makes sense. Whatever you decide to do just be consistent and make sure that every piece is the same with the others since this will be important when they are baked.

    4. If you do not have air in your oven but a conventional oven without air then you will probably need to add only one batch at a time to accomplish the best result. The time if you have each piece at 30gr is about 20-25mins at 190C.

    5. The most important thing from all the above is the syrup!!! Please NEVER EVER add warm or hot melomakarona in warm or hot syrup!!! It has to be one of the other! So either melomakarona will be super hot from the oven and the syrup will be super cold (it should have rested in room temperature at least for 3-4 hours until it is completely cold) or melomakarona can be cold and the syrup very warm. This is so that they can soak up all the syrup without breaking! Otherwise they will fall apart if you do not make sure that they are not both hot or cold!

    6. There is a final process that some people do not know about.. it is called “meloma” in Greek and it is when you add honey on top of the super hot melomakarona after you have dipped them in the syrup. They way I do them with my dough at least and the most people I know do not need to dip the sweets more than 10-20secs in they syrup. I have cold syrup and very hot melomakarona always and I dip for around 15 mins because this way they hold very well.. they are super juicy but also do not break! You need to experiment a bit for that! So in fact I take them super hot directly from the oven and dip them for 15 secs in the the cold syrup (pressing on top of them so that they are fully covered at all times) and then I let them stand for a little while (it can be seconds or minutes but I do not let them stand much because I need them really hot still) in a place with holes (I really can not think of the English name right now but you get the point). Then I take a plate where I add some honey on its surface everywhere and then add the melomakarona everywhere one by the other, then add lots of honey again so that they are well covered (not covered as if filled with honey up to the top but as if you would add in a waffle..you get the point). This is “meloma”. It might look as if the honey is just sitting on top of the sweet but since it is hot in a few minutes (and this is even better the next days) the honey will just become like another syrup for melomakarono and sit perfectly all over since the syrup does not have enough thickness or honey for the name to stand really and for all the flavors to arise..! Try it and you will remember this crazy Greek person who wrote and essay in the blog.. lol! Then you can add if you want the walnuts and some people decide not to add them at all! It is a matter of choice! I personally love them!

    These are my pieces of advice! I hope it will help someone who tries and keep failing and does not know the reason why!

    Best of luck! Keep up the good work! Merry Christmas!!!

    Reply
    • Helen says

      23 Dec 18 at 10:53 am

      Oh Magda!!! Thank you SO much for these tips – you can’t imagine how much I appreciate them! You took so much time and care over this comment and I promise you I read it very carefully!
      This is also perfect timing as I am going to make this year’s batch of cookies TODAY! I will try out some of your tips, and then I will amend my recipe accordingly. It’s very special to receive tips from someone like you who has been making these their whole life.
      I LOVE melomakarona and hope that I will become as good as you at making them some day!
      Thank you so much for the support and encouragement, and Merry Christmas! xx

      Reply
    • Summer says

      13 May 19 at 6:22 am

      Thank you for the recipe and the extra tips. I’m trying this week

      Reply
      • Helen says

        13 May 19 at 9:07 pm

        Let me know how you get on, Magda! I think you’re going to love them!

    • Femi says

      20 Nov 19 at 12:23 pm

      One of my student said about this cookie in our class .As the recipe uses orange, lemon and honey I was motivated to try the recipe that I have never tasted in my life at all. Today I made my first batch of Greek specialty Christmas cookies following your recipe . It turned out to be good. This year’s season’s , baking started with Melomakarona. Following your recipe I got 70 numbers of cookies. Shared with my neighbors and they all liked it. Thanks again for the wonderful recipe! Even I went through Magda’s inputs . It helped.
      I will share the cookies with my student from Greece to understand how it turned out to be!

      Merry Christmas!

      Reply
      • Helen says

        20 Nov 19 at 1:51 pm

        Hi Femi! I’m so happy to hear that you liked these cookies. I look forward to making them every year, and as you say it’s great that the recipe makes enough to give to neighbours! I hope these become a recipe you come back to year after year.
        Thank you for the encouragement!
        Happy Christmas to you too!

      • Laurie L Short says

        06 Dec 19 at 3:45 pm

        I made my first batch and oh.my! Need to make it again now that I have Magda suggestions. Easy to make

      • Helen says

        08 Dec 19 at 10:49 am

        Amazing, aren’t they?! So glad you enjoyed them, Laurie! Are these going to become a Christmas classic, then?

  8. Krissy says

    05 Dec 18 at 8:24 am

    5 stars
    YUM!! These look incredible! I will be making them this weekend with my daughters who love to bake!!

    Reply
    • Helen says

      07 Dec 18 at 3:41 pm

      So happy to hear this, Krissy! I think you’ll love them!

      Reply
  9. Susan Dubose says

    14 Nov 18 at 5:40 pm

    5 stars
    I have never visited Greece but your instructions make me very interested in this. Maybe I will try this out. Thanks for the recipe.

    Reply
    • Helen says

      15 Nov 18 at 1:21 pm

      Hi, Susan! Please do try these out. They’re addictive, last ages, and they’re also great to give as gifts. Let me know how you get on!

      Reply
  10. Andrea says

    29 Oct 18 at 12:34 pm

    I would love to try these but we have someone with a nut allergy. What would you recommend as a substitute for the walnuts on top?

    Reply
    • Helen says

      29 Oct 18 at 12:38 pm

      Hi Andrea! I’m so glad you’d like to try these! I’d say just don’t worry about the nuts on top. The recipe doesn’t depend on them. Just leave them out. The cookies will still be absolutely delicious! Good luck!

      Reply
  11. Sara Sterling says

    03 Jan 18 at 11:31 pm

    This looks so delicious and I think I’ve had cookies like this at Greek festivals. I want to make them this weekend. I don’t see how the walnuts stick and stay on top. It seems like they’d just fall off. Is it crazy to put ground up walnuts in the cookie instead of on top?

    Reply
    • Helen says

      04 Jan 18 at 10:10 am

      Hi Sara, so happy you’re going to give these a whirl! Don’t worry about the walnuts sticking on. They do, because the cookies end up being quite sticky after you dip them in the syrup. Also, it doesn’t matter if a few of the chopped walnuts fall off the cookie (they will). If you have them all stacked on top of each other they’ll just fall onto another cookie. This is just how melomakarona are. All sticky and messy, and that’s fine. Just chop the walnuts quite finely in a food processor and sprinkle just a little onto the top of each cookie. You want just a hint of walnut crunch on the top.
      I wouldn’t really advise adding the walnuts to the cookie dough because it might change the consistency of it. Also, I think the flavour would get lost. It’s just not necessary.
      Give the cookies a go as they are and see what you think!!!

      Reply
      • Sara Sterling says

        07 Jan 18 at 11:28 pm

        5 stars
        You were right -the nuts just kind of stuck. So delicious. Thanks!

      • Helen says

        08 Jan 18 at 8:43 pm

        Awesome! Thanks so much for taking the time to let me know. I’m so glad you like them!

  12. Janette | Culinary Ginger says

    23 Dec 17 at 2:50 am

    I love everything about this, all my favorite textures and flavors. I think I’d make these anytime. Merry Christmas Helen.

    Reply
    • Helen says

      27 Dec 17 at 10:11 am

      Thank you! Hope you’re having a great holiday break too, Janette!

      Reply
  13. Liz says

    18 Dec 17 at 4:05 am

    These sound amazing! I love baklava so I know I’d fall hard for these, too!!

    Reply
    • Helen says

      19 Dec 17 at 8:24 pm

      I knew you’d appreciate these, Liz. Hope you have a great holiday!

      Reply
  14. Marissa says

    16 Dec 17 at 3:12 pm

    5 stars
    These cookies are new to me, Helen. The flavor combination and texture are absolutely mouthwatering!

    Reply
    • Helen says

      17 Dec 17 at 4:55 pm

      Thanks so much, Marissa. I hope you give them a go some time. I think you’d love them with your lean towards all things Southern Europe!

      Reply
  15. marcie says

    16 Dec 17 at 2:08 am

    I’ve had these cookies at Greek festivals but have NEVER made them myself! Normally we make kourabiedes but I think we need to add these to the holiday list. These look so amazing Helen!

    Reply
    • Helen says

      17 Dec 17 at 4:56 pm

      Hi Marcie. Thank you so much for popping by – it’s always lovely to hear from you and I must pop by your blog some time! I do like kourabiedes too (so pretty!) but I always found them a bit more hit and miss when I lived in Greece. I LOVED melomakarona and am so happy I’ve figured out how to make them taste the same as they always did in Greece.
      Merry Christmas!

      Reply
  16. Rosemary Large says

    15 Dec 17 at 5:16 pm

    Love the “magic button’ – US/metric conversion! Cookies look very good will definitely have s go!

    Reply
    • Helen says

      15 Dec 17 at 9:54 pm

      Magic button – great description! Yay! So glad you’re going to have a go at these, Rosemary. I really hope you like them as much as we do!

      Reply

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