Assumption Ladies Philoptochos, Danbury, CT

06/07/2026

Here are some old favorites that go back as far as 2011

06/07/2026

Festival Baking Monday & Tuesday!

06/06/2026

Patatosalata
Classic Greek Potato Salad with Lemon, Olive Oil & Fresh Herbs

Patatosalata is a simple and refreshing Greek potato salad made with tender potatoes, extra virgin olive oil, fresh lemon juice, vinegar, red onion, parsley, oregano, and sometimes olives or capers. Unlike creamy mayonnaise potato salads, this Greek version is light, bright, and full of Mediterranean flavor.

It is perfect with grilled fish, chicken souvlaki, lamb chops, fried calamari, mezze platters, BBQ meals, or as a fresh side dish for any family table.

Servings

Serves 4 to 6 people

Time

Prep time: 15 minutes
Cooking time: 20 to 25 minutes
Resting time: 20 minutes
Total time: About 1 hour

06/06/2026

Happiest of birthdays to this incredible lady! Xronia polla Judy! Bless you always!!! Xoxox

06/06/2026

Karidopita
Greek Walnut Cake with Cinnamon, Clove & Honey Syrup

This is the kind of dessert that tastes like a Greek family gathering. The walnuts give richness and texture, the spices make the kitchen smell amazing, and the syrup keeps every slice soft and tender.

Servings

Serves 10 to 12 people

Ingredients

For the Walnut Cake
1½ cups walnuts, finely chopped
1½ cups all-purpose flour
¾ cup granulated sugar
4 large eggs, room temperature
½ cup vegetable oil or light olive oil
½ cup milk or Greek yogurt
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
1½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg, optional
Zest of 1 orange, optional
Pinch of salt
For the Syrup
1½ cups granulated sugar
1 cup water
¼ cup honey, optional but delicious
1 tablespoon lemon juice
1 strip orange peel or lemon peel
1 cinnamon stick
2 whole cloves, optional
1 teaspoon vanilla extract, optional
For Decoration
Chopped walnuts
Ground cinnamon
Powdered sugar, optional
Orange zest, optional

Instructions

1. Prepare the Syrup First

In a saucepan, add the sugar, water, honey if using, lemon juice, citrus peel, cinnamon stick, and whole cloves if using.

Bring to a gentle boil over medium heat, stirring only until the sugar dissolves.

Reduce the heat and simmer for 8 to 10 minutes, until the syrup becomes fragrant and slightly thickened.

Remove from the heat and stir in the vanilla if using.

Let the syrup cool completely.

For the best texture, pour cool syrup over hot cake.

2. Prepare the Pan

Preheat the oven to 180°C / 350°F.

Grease a 9x13 inch / 23x33 cm baking dish with butter or oil.

You can also line the bottom with parchment paper if you want easier serving.

3. Prepare the Walnuts

Chop the walnuts finely, but do not turn them into powder.

You want small walnut pieces in the cake for texture.

For deeper flavor, toast the walnuts in a dry pan or oven for 3 to 5 minutes, then let them cool before adding them to the batter.

4. Mix the Dry Ingredients

In a bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg if using, salt, and chopped walnuts.

Mix well so the walnuts are coated with the flour mixture.

This helps the walnuts stay evenly spread through the cake instead of sinking to the bottom.

5. Beat the Eggs and Sugar

In a large bowl, beat the eggs and sugar for 4 to 5 minutes, until pale, thick, and slightly fluffy.

Add the oil, milk or Greek yogurt, vanilla, and orange zest if using.

Mix until smooth.

6. Combine the Batter

Add the dry ingredients to the wet mixture.

Fold gently with a spatula until everything is just combined.

Do not overmix, because the cake should stay soft and tender.

The batter will be thick, fragrant, and full of walnut pieces.

7. Bake the Cake

Pour the batter into the prepared baking dish and smooth the top.

Bake for 35 to 45 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.

If the top browns too quickly, cover loosely with foil during the last 10 minutes.

8. Add the Syrup

As soon as the cake comes out of the oven, poke small holes all over the top using a toothpick or skewer.

Slowly pour the cooled syrup over the hot cake.

Pour gradually, giving the cake time to absorb the syrup.

It may look like a lot at first, but the walnut cake will slowly drink it in.

9. Let It Rest

Let the Karidopita rest at room temperature for at least 1 to 2 hours before slicing.

For the best flavor and texture, let it rest longer, even overnight.

The syrup settles beautifully, and the cake becomes softer, richer, and more fragrant.

06/01/2026

06/01/2026

Καλό Μήνα! Happy June from National Philoptochos! 🌿

June is here, and so is the countdown. In just a few weeks, women from across the country will gather in Cleveland for our National Philoptochos Convention - and we couldn't be more excited to come together, worship, learn, and celebrate the extraordinary work of this sisterhood.

Whether you're joining us in person or cheering us on from home, this month is for you. Thank you for being the heart of Philoptochos. 💜

06/01/2026

Skopelitiki Tiropita
Greek Spiral Cheese Pie from Skopelos with Crispy Handmade Phyllo & Feta

The outside is crisp and delicate, while the inside is filled with creamy, tangy feta and soft cheese. It is rustic, simple, and full of island flavor the kind of Greek pie that tastes best warm, with a little honey on the side, a fresh salad, or a cup of Greek coffee.

Ingredients

For the Handmade Phyllo Dough
500 g all-purpose flour
1 teaspoon salt
3 tablespoons olive oil
1 tablespoon vinegar or lemon juice
250–280 ml warm water, added gradually
Extra flour or fine semolina, for rolling
For the Cheese Filling
400 g feta cheese, crumbled
150 g mizithra, ricotta, anthotyro, or cream cheese
1 large egg, optional
1 tablespoon olive oil
½ teaspoon black pepper
1 tablespoon fresh mint or dill, optional
For Cooking
Olive oil or neutral oil, for frying
or olive oil for brushing if baking
Optional for Serving
Honey drizzle
Sesame seeds
Greek salad
Olives
Tzatziki
Fresh tomatoes
Cucumber slices

Instructions

1. Make the Dough

In a large bowl, mix the flour and salt.

Add the olive oil and vinegar or lemon juice.

Slowly add the warm water while mixing until a soft dough forms.

Knead for 8–10 minutes, until the dough becomes smooth, elastic, and easy to handle.

The dough should be soft but not sticky. If it feels dry, add a little more water. If it feels sticky, add a little flour.

2. Rest the Dough

Shape the dough into a ball and brush it lightly with olive oil.

Cover with a towel or plastic wrap.

Let it rest for 45 minutes.

This resting time is very important because it makes the dough easier to roll thinly.

3. Prepare the Cheese Filling

In a bowl, mix the crumbled feta, mizithra or ricotta, egg if using, olive oil, black pepper, and herbs if using.

Mash gently with a fork.

The filling should be creamy but still slightly crumbly.

Do not add salt before tasting, because feta is already salty.

4. Divide the Dough

Divide the rested dough into 6 to 8 equal pieces.

Keep the dough pieces covered while you work so they do not dry out.

Take one piece at a time and roll it into a very thin sheet on a lightly floured surface.

The thinner the dough, the crispier and more delicate the pie will be.

5. Add the Filling

Spread a thin line of cheese filling along one edge of the dough sheet.

Do not overfill, because too much cheese can tear the dough or leak while cooking.

Roll the dough gently into a long rope.

6. Shape the Spiral

Take the long filled rope and coil it gently into a spiral shape.

Do not roll too tightly. The spiral should have a little space so the pastry can crisp beautifully.

Tuck the end underneath to help it stay closed.

Repeat with the remaining dough and filling.

Frying Method
7. Fry Until Golden

Heat a thin layer of oil in a wide frying pan over medium heat.

Place one spiral pie in the pan.

Fry for 3–4 minutes per side, or until golden, crisp, and cooked through.

Turn carefully with a spatula.

Transfer to paper towels or a wire rack.

Serve warm.

Frying gives the most traditional crispy Skopelos-style texture.

Baking Method
7. Bake Until Crispy

Preheat the oven to 190°C / 375°F.

Place the spiral pies on a baking tray lined with parchment paper.

Brush generously with olive oil.

Bake for 25–30 minutes, turning once if desired, until golden and crisp.

The baked version is lighter, but still delicious and flaky.