MARIA LOI: Yassou.
I want you to come with me to Mykonos, the most famous island in the Aegean.
Despite the small size, tourists flock here every year.
The rocky coastline has some of the most beautiful beaches in the world, but Mykonos is so much more.
Rustic countryside, incredible cheeses, and fresh farm-to-table cuisine.
I want you to see a side of Mykonos tourists rarely see.
Let me show you.
It's all happening now on The Life of Loi.
♪ ♪ I am Maria Loi, executive chef of Loi Estiatorio in Manhattan.
When I was growing up in Thermo, a small village in Greece, food was a way of life.
Good for your body, good for your soul.
The Mediterranean diet is considered one of the healthiest in the world, and I have seen how it can truly change people's lives, like it changed mine.
And since then, my life has been all about the Mediterranean diet.
Today, we are going to share some of the delicious secrets that you can make part of your own lives at home.
So come with me right now on The Life of Loi.
♪ ♪ Funding for this program is provided by the Behrakis Family, the Greek National Tourism Organization, Enterprise Greece.
Additional funding is provided by: LOI: Stepping off the boat in Mykonos feels like you are stepping into another world.
I was so happy, because I got to cook with my friend and mentor Miltos Karoubas, one of the best Greek chefs in the world.
Páme.
♪ ♪ I started my day in Mykonos with my friend Stefanos Niakas.
I love to spend time outside in the morning, and this area was incredible.
The tall bamboo-like reeds were amazing.
I haven't seen my friend Miltos Karoubas for a few years now.
Before, he was the president of the Chef's Club of Greece.
He made me the ambassador.
And now that he's in Mykonos, I said, "I have to show what real Mykonos is."
Yassou.
Yassou, Maria.
Welcome here in our farm.
It's a honor for us.
LOI (speaking Greek) (speaking Greek) LOI: Today, we will make the traditional onion pie.
I got the recipe from a grandmother of my friend here in Mykonos, so it is really very original.
We have two cheeses, tyrovolia and the fresh myzithra cheese of Mykonos.
LOI: Good.
And we have a lot of onions... A lot of onions, dry and fresh onion.
LOI: Wow, a lot of onions.
After the onions, the dill.
LOI: Okay, here.
All of it?
Half of it.
We want to share the taste also with the mint that we have here.
LOI: Okay, okay.
So we have fresh mint.
LOI: And this has very strong taste.
Yeah, that's why we have... LOI: Wow.
...a small part.
LOI: Not too much.
Not too much.
LOI: Because we say in Greece, metron ariston.
"Nothing in excess."
Okay.
LOI (speaking Greek): Now, you have to do something here.
LOI: Tell me.
Please, can you press the cheeses?
LOI: This cheese?
It's very easy.
Yeah.
LOI: Like that, right?
Yeah, just to feel the texture of the cheeses.
LOI: It's very good.
And they have aroma, as well.
Can you-- yes.
Can you smell it, yeah?
LOI: Yeah.
And the freshness.
Yeah, of course.
LOI: (speaking Greek) ...sheep and goat, right?
Sheep and goat.
LOI: Both.
Okay, now we have a Greek pasta.
We call it fides.
And we have just to crush it.
(crunching) LOI: And this is anti-stress, as well.
Yeah.
LOI: (chuckles) ♪ ♪ Now we have... LOI: Mm-hmm.
...to put some olive oil.
LOI: A lot of olive oil, Miltos.
I love olive oil.
Of course, I know.
LOI: Let me see, because I love to see colors.
Mm-hmm, yeah.
LOI: And mix it again first.
Mm-hmm.
LOI: Okay.
As you see, we haven't used any salt, because the two cheeses and also the onion contains salt.
LOI: Yeah.
So we don't use any salt.
LOI: So now... (murmuring) LOI: The egg.
Okay.
So, we have... LOI: Now more olive oil.
You said something before.
LOI: What?
Metron ariston.
The same has also for the oil.
LOI: Let me give you your answer.
Everything in moderation.
Yeah.
LOI: Nothing in excess, okay?
Except love, olive oil, and good deeds.
(both laugh) It's a deal, because you say the love.
LOI: (laughs) Now we have the filo, right?
Now it's ready, we have the filo.
LOI: Okay.
We will use three.
Yeah?
LOI: Like this?
Doesn't matter if it breaks.
Like this, like this.
No, no, that doesn't matter.
LOI: It's dry-- the air is dry, that's why it'll break.
Yeah, yeah.
LOI: And one in the middle there.
And one in the middle.
You see that now we have a very good base.
Some more olive oil.
Olive oil that makes crispy our filo.
And now we are ready.
LOI: All the mix in here?
Yeah.
LOI: Let me help you.
It's so easy, this pie.
Of course-- all the pies are easy.
LOI: Not all the pies.
Only the Greek pies are easy.
Okay.
The Greek pies are very healthy.
LOI: And now more filo.
And now more filo.
LOI: Okay.
And the last filo.
LOI: More olive oil?
Yes.
LOI: No more filo?
Okay, no more filo.
LOI: Okay.
Now we will cut the ends so we have zero waste.
LOI: I like that.
Yes.
LOI: So this gives a crunchiness.
Exactly.
LOI: It's going to be amazing, because it has all these herbs in there and a lot of onions.
I love onions.
Okay.
LOI: Okay.
And the last one, Maria, I leave for you, because something that will give more taste is the sesame.
♪ ♪ Mm-hmm, yes.
LOI: All over, right?
And not too much.
Of course.
Now, this is our pie.
LOI: And now we will put it there?
Yeah.
In the corner.
LOI: In the corner?
Yes, there.
Exactly this.
♪ ♪ Maria.
LOI: Éla.
Before you come, I have already made another onion pie.
LOI: So we don't have to wait.
(pie crunching) You see how crispy.
LOI (mumbling): Oh, my God.
From the olive oil.
LOI: And the filo is very nice.
Of course.
The onion, the greens, the cheese.
Really good.
(both speaking Greek) ♪ ♪ Amazing.
And the onion are so sweet.
And I think that we have equal flavors.
LOI: Balance.
Balance.
Mm-hmm.
LOI: And it's a bit fluffy.
Yeah, exactly, exactly.
LOI: Because of the cheese.
And the quantity of the onions, you see that is-- let's say too much, but it's not too much, because it gives this elastic, let's say, texture.
LOI: I love onion.
And I like the filo, how crispy it is.
LOI: I can eat the whole pie now.
♪ ♪ People say there is nothing like Mykonos by night.
My friends Christian and Paul agree with me.
We walked through the narrow streets and felt the energy.
You can even go shopping at midnight.
I picked out a little surprise for my young niece.
(people talking in background) Mykonos is unique, like no other island.
♪ ♪ My friend Christian still talks about that kremidopita.
So I ask him to join me to make something different together.
Yassou, Christaki.
Yassou, Maria mou.
LOI: It's so easy.
Can make something like that kremidopita that everyone could make.
It's going to be amazing and one, two, three.
(snapping) We have the cheese.
Anthyro?
LOI (laughing): It's not anthyro, but it's something similar.
We call it myzithra or manouri.
Oh, myzithra, okay.
LOI: Yeah.
They have it in Crete.
But if you cannot find, take ricotta, because it's tasty, as well.
My signature, olive oil.
I add a lot of olive oil.
♪ ♪ This is like the base that Miltos made.
All together.
Scallions, because he did.
He used scallions, yes.
LOI: Yes.
Okay.
And...
This is what?
Oh, this?
Gosh, um... LOI: (laughs) It's okay.
This is anthotyro.
That's anthotyro, okay.
♪ ♪ LOI: Onion.
We have two kinds of onions in here.
LOI: Yes.
We have spring onions and the red onions.
LOI: And if you want, you can add leeks, as well.
♪ ♪ Here, see?
Mm, so good.
LOI: I want some bigger pieces in there.
Mm-hmm.
LOI: Mix it again.
♪ ♪ So, in here, you can add chicken.
Mm.
LOI: If you like.
You can add any other herb.
Oh!
Speaking of herb...
Which one do you like?
Dill or parsley?
I love both.
If I have to choose one... LOI: Yes.
Dill, please.
Oh, beautiful-- so fresh.
♪ ♪ LOI: I love dill.
And it has so many vitamins.
Salt.
But if we use feta, then, less salt.
Less salt, because it's already salty.
LOI: Yeah.
And pepper.
And now, I'm going to add something else.
Olive oil.
LOI (laughing): Of course.
I knew it, I knew it.
LOI: It's needed.
Right?
Well, yeah.
Yeah, because you want it a little moist.
LOI: Yeah.
Absolutely.
LOI: If you add some eggs in here... Mm-hmm.
LOI: And you mix them well, and you have some boiled pasta, mix it, into the oven.
Best mac and cheese.
I could see that, like, with all that beautiful cheese and herbs and onions.
LOI: So, let's eat it now.
Yes.
That's my favorite part.
(Loi chuckles) ♪ ♪ One.
LOI: Bravo, Christaki.
Two.
(speaking Greek) LOI: I love pita bread.
♪ ♪ It's so good.
But I want you to tell me if it reminds you of that kremidopita.
It already smells like that kremidopita... LOI: It does, right?
... that we had at Mykonos, yeah.
LOI: Okay.
It's so good.
So, let's try.
Okay.
LOI: This is for you, and this is for me.
Okay.
Ready?
LOI: Now you can... Éla, Christaki, yassou.
Yassou, Maria mou.
LOI: Yassou.
♪ ♪ Mm.
Very good.
LOI: Tell me, tell me.
Delicious.
Nóstima.
♪ ♪ ♪ ♪ LOI: The hotel served a real Greek breakfast with all my favorites: fresh fruits, yogurt, local cheese, and fresh eggs.
I want to take you to the unknown Mykonos, the Mykonos that you never thought existed.
It's a farm country.
I made a few friends here.
(laughs) We even shared a meal together.
I tried keeping up with them.
(singing) (dogs barking) And I gave a snack to some little dogs.
(laughs) ♪ ♪ I am here in Mykonos with my friend Teta.
Actually, she's a very old friend of mine.
Teta, she's an amazing cook.
Everybody loves her here in Mykonos.
(speaking Greek): Today, we will make the famous spinach leek pie.
This is a Greek recipe and this recipe comes from my grand-grandmama.
LOI: Ah.
Okay, and I will teach you the original way how you can make it.
LOI: Páme.
First of all, the ingredients that we will use is spinach... LOI: Yes.
...green onions... LOI: Mm-hmm.
...leeks, and a lot of dill.
LOI: And a lot of feta.
And feta cheese.
A lot of feta, because in Greece, we love feta.
One egg, olive oil, salt, and pepper-- nothing else.
These are all the ingredients that we will use in order to make it.
LOI (speaking Greek): And something else in there.
Of course.
I put a lot of leeks, for this is one, we call it spanakoprasopita.
LOI (laughing): That's good.
Because I love the leeks.
LOI: It's great.
We will put first the feta cheese inside.
LOI: Okay.
Yes.
Then, inside, I will add one egg to bind the ingredients together.
Next, we will put pepper inside.
LOI: Okay.
We never put salt inside because already feta is already salted.
LOI (inhaling): Smells very good.
Next, I will break my feta in smaller, smaller pieces.
LOI: Go ahead.
Enough?
Exactly.
Perfect.
And this is ready.
LOI: You can make an omelet with that, too.
Exactly.
LOI (chuckling): Right?
Now?
Now, inside, we will add the green onions.
LOI: Okay.
And also, plenty of dill.
LOI: Yeah, I love dill.
This is the Greek flavor that we use it in everything.
LOI: So fresh.
I put all of it, huh?
Exactly.
LOI: And now we're going to add the ready spinach, right?
Exactly.
Inside the bowl.
♪ ♪ LOI: And it has a bit of water.
should I blend it in?
Yes, yes, we need the water.
LOI: Okay.
♪ ♪ And this is ready.
LOI: And don't worry if you break your filo.
Add another one on the top.
Exactly.
Don't feel scared with filo.
It's so easy to work with this.
I will add olive oil.
LOI: Mm-hmm.
And I brush it to go everywhere in my filo, like this.
Not plenty.
Now, I will add a next one.
LOI: Great.
You want some more olive oil?
Of course.
LOI: Okay.
Always I will add olive oil.
It's not possible to ask if I will use olive oil.
We use plenty of olive oil to everything.
We have the most important thing in Greece, the olive oil.
To use butter, why?
I don't have any reason.
It's more healthy, the olive oil.
LOI: I love you more now.
Thank you, thank you.
LOI (chuckling): Now you need some... Exactly.
LOI: From the mix, right?
Exactly.
LOI: Okay.
♪ ♪ It is so easy.
Your kids will love it.
And now we roll it in order to create the small ones.
LOI: You need help?
Hey.
Always I will need your help.
LOI: Okay.
So you told me that you're going to put on this side, too.
Okay?
Yes.
♪ ♪ LOI: Okay.
So now you turn it, right?
Exactly.
Again.
LOI: See?
Bravo.
And this is ready.
LOI: Okay.
Let me cut it for you.
Now, we must cut in pieces.
LOI: How nice they are, right?
Perfect.
LOI: They're so cute.
But, before to put it in my oven, I must give you my secret.
LOI: We love secrets, right?
Tell us.
In order to make any kind of dough crispy, you must put some water on the top.
And usually... LOI: Okay.
...we use like that.
We spread like that on the top before to put it in the oven.
With this way, you will make the filo dough crispy.
LOI: Great.
Teta has already cooked... (slowly): ...the spanakoprasopitas.
(laughing): Maybe you cannot pronounce that, but make it so you can eat it.
Your family will love you.
Let's try, Teta.
Let's.
LOI: Yamas!
Yamas!
LOI: And yassou.
(pastry crunches) What do you think?
LOI: I don't think, I want to eat.
Go, go, go.
I'm eating.
♪ ♪ Sometimes you think the most expensive hotels serve the best breakfast-- wrong.
We stayed at the Asty Hotel.
Their morning spread gave me the idea for spanakopita muffins.
So these are the muffins?
LOI: Yes.
Oh!
LOI: Don't you like them?
They look delicious.
LOI: Yeah, they just need a bit of olive oil.
Of course.
LOI: Of course.
(both chuckle) Just, just like that, drizzle.
Okay?
So... Okay.
LOI: Okay?
You can put it over there for now.
All right.
So, how do we make them?
LOI: Spinach.
Mm-hmm.
LOI: ...and scallions... Mm-hmm.
LOI: ...are already in here.
Okay.
I cut them, not very thin, yeah?
Like this, you see?
Right.
LOI: So what I need, anithos.
Do you know what anithos is?
Anithos.
Is that a leek?
LOI: No.
No?
Is it... Dill?
LOI: Bravo!
Oh.
(chuckles) I'd get there eventually.
(chuckles) You can use all of the dill, even the stem?
LOI: Yes.
Most of the vitamins are here.
Ah.
LOI: Mix it again.
And then some pepper.
Mm-hmm.
Can you put more pepper?
You know how much I like pepper.
(both laugh) LOI: Okay.
Thank you.
LOI: More pepper.
For me.
Thank you.
LOI: Salt.
Mm-hmm.
LOI: Not a lot, because we have feta.
That's enough.
Okay.
What's next?
LOI: What do you think?
Maybe the eggs?
LOI: Okay.
To bind it together?
LOI: Yes.
Yeah.
Just mix them.
♪ ♪ Make sure the eggs are organic, please.
Mix them again.
You can leave the eggs out, but you have to add some yogurt to bind them.
Then I will add some feta cheese.
So, in here... LOI: Yeah.
...was already the leek and the scallion and the spinach?
LOI: Yes.
And now we add the feta.
Mm-hmm.
LOI: You want me to put some more?
A lot of feta, please.
(chuckles) LOI: Okay.
And mix this.
Mix it again.
And go like this with the feta.
Mm-hmm.
LOI: Doesn't take long.
(chuckles) LOI: Of course.
Olive oil.
LOI: Okay.
Okay.
LOI: And let me show you what else you can do.
I will add some olive oil here.
Mm-hmm.
LOI: See?
But you go like this.
Oh, okay.
LOI: Here.
Then... Can I do it?
LOI: Yes.
Everywhere.
Everywhere.
Okay, you got it.
♪ ♪ LOI: There you go.
You know, I really loved that breakfast.
LOI: How did you call it?
"Boutique and chic."
(both laugh) Yep.
LOI: So, let me move this.
Okay.
Add the cornmeal on the bottom.
That's the secret to have them not stick to the pan.
And it does add a extra crunch.
You see here, it has the eggs, you know, or maybe water from the spinach.
Mm-hmm.
LOI: You take some cornmeal.
One, two, three.
(murmurs) I think it's enough.
Felipe.
Yes, chef.
LOI: We have to cook this, too.
All right.
LOI: Thank you.
Thank you.
You can use this for breakfast.
Mm-hmm.
LOI: You can use for snack.
Maybe like an hors d'oeuvre?
LOI: That's a good idea.
Actually, the day that I made, I put it in the freezer.
Oh, okay.
LOI: One by one.
And then I took it out and they were amazing.
May I?
LOI: Páme.
Thank you.
Yassou.
LOI: Yassou.
Mm.
Mm... That's so good.
You're right, there's plenty of salt in the feta.
LOI: Mm-hmm.
It doesn't need much.
It's delicious this way.
LOI: And as we say: It's tasty... Healthy.
LOI: ...healthy, easy.
...easy.
Could you, like, double this for a bigger muffin?
LOI: You can double, you can triple.
But I love them as it is.
They are, they're really cute this way.
LOI: Can you please get me those glasses?
For what?
LOI: You're asking me for what?
(laughing): I know.
LOI: Yassou.
Yassou.
LOI: And yassou to you, too.
Remember, metron ariston.
Everything in moderation, except love, olive oil, and good deeds.
Yassou.
♪ ♪ Closed captioning provided by Genetic Networks.
Funding for this program is provided by the Behrakis Family, the Greek National Tourism Organization, Enterprise Greece.
Additional funding is provided by: ♪ ♪
Passport
Follow Us