Kalofagas - Greek Food & Beyond

Mussels Saganaki With Pasta

Peter Minakis — Thu, 15 Oct 2026 14:44:56 +0200

A couple of times of year, I have to explain that there are numerous “saganaki” dishes that go beyond the popular cheese saganaki.

A saganaki dish can be anything made in a “sagan” – the two handled vessel that’s it’s traditionally served in. Today we’re not using such a vessel but using inspiration from Mussels Saganaki. It’s a dish commonly found at seafood tavernas in northern Greece. Lot’s of local mussels up there.

The approach to this dish is similar to Shrimp Saganaki with tomatoes and Feta but rather than serving with bread – pasta is paired.

Looking for a break from meat – give mussels a go, they are inexpensive, easy to clean and cook and delicious!

Mussels Saganaki With Pasta

Recipe by Peter MinakiCourse: AppetizersCuisine: GreekDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2lbs. fresh mussels, scrubbed and debearded
1/3 cup extra-virgin olive oil
1 shot of Ouzo
3 cloves of garlic, minced
3 cups of grated ripe tomato (or good tomato sauce/puree)
1/2 tsp sea salt
1/2 tsp chili flakes
1 cup crumbled Feta
1/2 cup chopped fresh parsley
1 tsp. dried Greek oregano
300 gr. of spaghetti, spaghettini or linguine

Directions

In a large pot, add water and bring to a boil. Season with salt and add your pasta and cook as per package instructions.
Place a large skillet on your stovetop over medium-high heat. Add the olive oil and wait for the oil to heat up. Add the mussels and ouzo and cover. Steam the mussels for about 5 minutes or until they have opened. Remove the mussels with a slotted spoon and reserve on a platter.
In the same skillet, add your tomatoes, salt and chili flakes and bring up to a simmer and cook for 10-12 minutes or until most of the water has cooked off and you have a nice think sauce.
Strain your pasta and add to the sauce and toss to combine. Add the mussels half the crumbled Feta and carefully toss to warm through.
Divide and plate, top with remaining Feta and chopped parsley, oregano and serve.

The post

Yesterday was Thanksgiving in Canada and it’s a holiday to celebrate/give thanks to the harvest. Turkey is traditionally served and many people of varying ethnicities will also prepare a dish from their homeland. It’s a holiday everyone can embrace.

I bought a whole turkey (frozen) a couple of weeks ago at a good price and I was going to roast it whole but then I saw a “crown roast”. It’s the two breasts (attached) and usually stuffed and a few supermarkets sell a prepared product where one simply has to roast it.

I was took the ‘make my own’ route – removed the skin from the entire turkey then seprated the wings, legs, back from the breasts then I patiently removed the breast bone. I now had my own crown roast.

I went with my own stuffing recipe, placed the skin on my work surface, placed the crown on the skin, seasonsed the inside, place the filling in the middle then rolled and tied up the crown roast.

Why would one bother/fuss with a crown roast? A whole turkey may be too much if you have a smaller gathering and the crown roast is plenty but not too much leftovers.

The second reason to go with a crown roast is you can do most the work ahead of time. All I had to do on Thanksgiving was roast, rest, carve and serve. I had a much more leisurely Thanksgiving because of this prep.

This method of roasting turkey is more of a challenge but I can do so much work prior to Thanksgiving Day:

Roast carcass, wings, neck, back and then throw in a stock pot. Then I can make gravy ahead of time and a soup.

To make your tasks easier, you’ll need a flexible boning knife, butcher’s twine, wire rack that fits on a baking sheet + baking sheet, wireless meat thermometer.

The extra work ahead of time will be rewarded with an easier, stress free Thanksgiving Day dinner.

Stuffed Turkey Crown Roast

Recipe by Peter MinakiCourse: MainCuisine: CanadianDifficulty: Moderate

Servings

servings

Prep time

hour

Cooking time

hours

Ingredients

1 turkey crown roast (or two turkey breasts), boneless with skin
2 tsp. sea salt
3/4 tsp/ fresh ground pepper
3 cloves of garlic, minced
2 tsp. of fresh thyme leaves
1 tsp. chopped fresh rosemary
My turkey stuffing/dressing recipe
1/4 cup melted unsalted butter
sea salt sweet paprika and fresh ground pepper for seasoning the skin

Directions

If using a crown roast, place the skin on your work surface then place the breasts on top, Make slight cuts on thicker parts of the breasts to even out with rest of the breast (if using two turkey breasts, butterfly them then place on the skin).
Season the meat with salt, pepper, garlic, thyme, rosemary. Place about half the cooked stuffing recipe in the middle and roll up (place leftov...

Vlita With Grated Tomato

Peter Minakis — Thu, 24 Sep 2026 13:30:56 +0200

This past summer I found some Vlita (amaranth) at a pop-up gardening while picking up tomato and pepper plants. The vlita was an impulse buy and upon returning from Greece, I see that it flourished in my garden.

The tomatoes also did well this year (thanks to my father’s care) and today I am going to share a dish that pairs vlita and tomatoes.

Vlita are boiled as per usual and they are paired with ripe grated tomato that’s punched up with some minced garlic, salt, pepper and a splash of wine vinegar. I’ve thrown in a boiled zucchini (just like the tavernas do).

If you have vlita in your garden, give this a go and if not – check out your local Asian supermarket for them.

Vlita With Grated Tomato

Recipe by Peter Minaki

I’m back from vacation in Greece and I find myself reflecting on the places I visited and the foods I ate. Today’s recipe comes from inspiration from….a beach bar!

Earlier this month, I spent the day at a beach in Halkidiki that was from home. This meant staying there for most of the day. Sun lounges, umbrella, snacks, drinks on order.

My friend and I enjoyed this Mushroom pizza that included truffle cream in the description. This is achieved by mixing heavy cream with Tartufata sauce that one can purchase.

Assembly of the pizza follows with a mix of grated mozzarella and parmesan cheeses, sliced mushrooms and torn pieces of prosciutto when it comes out the oven.

The flavours of this pizza surpasses the simplicity of the dish.
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Pizza Tartufata
Recipe by Peter Minaki
NEW DATE SUNDAY OCTOBER 25th

Join us on Sunday, October 25th at St. Lawrence Market Kitchen for a night full of inventive and always delicious homemade dishes, lively conversations, and that warm, cozy vibe only a Greek supper club can offer.

Greek wines will be curated & poured by Apostolos Gerakinis and the event sponsor is Andania Organic Greek Imports.

This is an in-person event where you’ll meet fellow food lovers and enjoy great company. Don’t miss out on this tasty adventure—your taste buds will thank you!

MENU

Appetizers

Prassopita (leek and cheese) Phyllo Pie

Halloumi Saganaki, Drunken Figs, Walnuts, Sesame Seeds

Roasted Mushrooms Served with Graviera Cheese Sauce, Pastourma cured Beef

Housemade Bread

paired with . Voltes Rose | Roditis-Moschofilero-Agiorgitiko

1st Course: Tomato Salad with Onions, Capers, Whipped Feta and Cretan Rusk Croutons

paired with Voltes White | Roditis-Moschofilero

2nd Course: Makaronia with Soutzoukakia Meatballs, Grated Mizithra Cheese

paired with Voltes Red | Agiorgitiko

Main Course: Slow Cooked Beef Stifado Served on a bed of Smoked Eggplant Puree

paired with Jackal | Limniona

Dessert: Cheesecake Topped with Pistachio Cream, Toasted Kataifi + Greek coffee

*Dinner + Wine is $135/ Dinner Only $ 120 (Payment may be made via paypal or Interac transfer using my email, info@kalofagas.ca in the name of Peter Minaki)

**Menu subject to change

***you must email me at info@kalofagas.ca if you wish to be seated with other people attending the event

****No refunds for cancellations made after October 18th. Tickets are, however, transferable to another person after that date

Register on Eventbrite
The post Gastro-Taverna Greek Supper Club first appeared on Kalofagas.ca.

Gastro-Taverna Greek Supper Club

Peter Minakis — Sun, 20 Sep 2026 11:49:02 +0200

NEW DATE SUNDAY OCTOBER 25th

Join us on Sunday, October 25th at St. Lawrence Market Kitchen for a night full of inventive and always delicious homemade dishes, lively conversations, and that warm, cozy vibe only a Greek supper club can offer.

Greek wines will be curated & poured by Apostolos Gerakinis and the event sponsor is Andania Organic Greek Imports.

This is an in-person event where you’ll meet fellow food lovers and enjoy great company. Don’t miss out on this tasty adventure—your taste buds will thank you!

Appetizers

Prassopita (leek and cheese) Phyllo Pie

Halloumi Saganaki, Drunken Figs, Walnuts, Sesame Seeds

Roasted Mushrooms Served with Graviera Cheese Sauce, Pastourma cured Beef

Housemade Bread

paired with . Voltes Rose | Roditis-Moschofilero-Agiorgitiko

1st Course: Tomato Salad with Onions, Capers, Whipped Feta and Cretan Rusk Croutons

paired with Voltes White | Roditis-Moschofilero

2nd Course: Makaronia with Soutzoukakia Meatballs, Grated Mizithra Cheese

paired with Voltes Red | Agiorgitiko

Main Course: Slow Cooked Beef Stifado Served on a bed of Smoked Eggplant Puree

paired with Jackal | Limniona

Dessert: Cheesecake Topped with Pistachio Cream, Toasted Kataifi + Greek coffee

*Dinner + Wine is $135/ Dinner Only $ 120 (Payment may be made via paypal or Interac transfer using my email, info@kalofagas.ca in the name of Peter Minaki)

**Menu subject to change

***you must email me at info@kalofagas.ca if you wish to be seated with other people attending the event

****No refunds for cancellations made after October 18th. Tickets are, however, transferable to another person after that date

The post Gastro-Taverna Greek Supper Club first appeared on Kalofagas.ca.

Gastro-Taverna Greek Supper Club

Peter Minakis — Tue, 01 Sep 2026 11:49:02 +0200

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Baked Tomato Fritters

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Aegean Island White Party

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Pasta with Creamy Sweet Potato Sauce

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Peter Minakis — Thu, 12 Feb 2026 20:36:11 +0200

Cordon Bleu Schnitzel

Peter Minakis — Thu, 05 Feb 2026 21:06:59 +0200

Kalofagas - Greek Food & Beyond

Mussels Saganaki With Pasta

Mussels Saganaki With Pasta

Ingredients

Directions

Stuffed Turkey Crown Roast

Ingredients

Directions

Vlita With Grated Tomato

Vlita With Grated Tomato

Pizza Tartufata

Gastro-Taverna Greek Supper Club

Gastro-Taverna Greek Supper Club

Smashed Fig Salad

Baked Tomato Fritters

Easy Feta Cheesecake

Aegean Island White Party

Tomahawk Pork Chop

Mamma Mia, It’s Spring!

Kalofagas Mother’s Day Lunch

From the Acropolis to the Forbidden City

Pasta Shells With Clams

Easter Supper Club the Greek Way

Pasta with Creamy Sweet Potato Sauce

Thalassa & Friends, Greek Seafood Supper Club

Cordon Bleu Schnitzel