I am really excited to share an American Greek based company out of the East coast.

Please welcome Kontos Foods On Kouzounas Kitchen today.

Scroll down for two exciting Fall Recipes!!

History of Kontos Foods

Kontos has more than 60 years of producing premium-quality products using the finest ingredients and time-honored methods.

Over the years, Kontos has continually innovated its product line to adapt to changing tastes. Recent launches include Greek Lifestyle Flatbread, a product with more protein, and less carbohydrates than most traditional flatbreads, Cocktail Flatbread, two-inch disks for canapés and hors d’ oeuvres, and Pizza Parlor Crusts made with 100% Olive Oil.
The Kontos name comes from Evripides Kontos who was the famous phyllo mastoras.

In 1968, Evripides Kontos founded Apollo Fillo, a Fillo dough production company in Dumont, N.J.., using the hand-stretching technique he learned as a young man in Cyprus. In 1971, the company designed the first machine that would mass-produce Fillo dough, emulating the hand-stretching process that produced high quality paper-thin dough while maintaining its flexibility and durability. The mechanized production improved availability and price, which accelerated the introduction of Fillo dough to professional and amateur chefs, as well as home bakers, and Apollo Fillo quickly became available in supermarkets across the country.

Realizing there was an untapped demand for ready-made fillo products, Apollo launched a line of Greek fillo products such as baklava, spanakopita and tiropita. Americans’ appetite for fillo soared, and in 1984, The Pillsbury Co. purchased Apollo Fillo. Kontos Foods is back in the fillo business today, producing not only top-quality fillo of varying thicknesses to suit any chef or home cooked needs but also fillo products such as baklava, spanakopita, and tiropita.

Kontos Foods

Kontos is the Premier Baker of Hand-Stretched Flatbreads
It’s our traditional hand-stretching method that makes all the difference. Our flatbread bakes to a golden brown on the outside, but stays light and flavorful on the inside. We offer more than 50 varieties of flatbreads, including Pocket-Less Pita®, traditional Pita of the Eastern Mediterranean, Asian Nan, Pan Plano infused with the spicy flavors of Mexico, “better-for-you” Greek Lifestyle, Rustics Collection Naan, and Panini, which can come with grill marks for more appealing sandwiches. We also offer mini Cocktail Flatbread, which is ideal for hors d’oeuvres and snacking.

From fillo dough, to delicious Greek cheeses, Greek olives, and pita bread; Kontos has it all! Kontos Foods supplies its hand stretched flatbread, fillo dough, desserts and other specialty foots to restaurants, hotels, country clubs, business and industry cafeterias, and to retail specialty food stores and supermarkets worldwide. In the last four years, the company has also greatly widened its global footprint, distributing its products to a wide range of locations, including Singapore, Indonesia, the Caribbean, Panama, Bahrain, Saudia Arabia, and Dubai.

Purchase Kontos Fillo Dough!! (Click Here)

I received a variety of Kontos foods products; Fillo dough, pita bread, flat bread, and tandoori nan bread. My absolute favorite was the Greek lifestyle pita bread. The taste combined with the multitude of ways to use it in recipes made it a clear winner. Of course I really enjoyed the fillo dough #5, and highly suggest it if you need fillo for the holidays coming up!

Kontos fillo dough has a range between 4, 5, 7, and 10. (Please see chart below to understand the numerical system.) My personal favorite is the #5, because I specialize in baking baklava and other Greek sweet and savory pies.

Kouzounas Kitchen Opinions

I have been cooking spanakopita and baklava since I was 7 years old. I have extensive experience with fillo dough; specifically, what makes a good fillo. Being picky with fillo dough is essential to creating tasty recipes.

From my experience in the kitchen, fillo needs to be a fine sheet, easy enough to touch without the layers breaking. I found a helpful tip for those that have fillo dough shipped. Making sure the fillo is placed on cooling packs will assist in keeping the dough fresh and pliable.

I created two Fall recipes that will pair beautifully with this upcoming holiday season. Greek Beet Pita Pizza & Pumpkin Baklava.

Kali Orexi!

Greek Beet Pita Pizza Recipe (Vegetarian Friendly)

Ingredients:

• 2 Greek Lifestyle Flatbread (Kontos Foods)
• 1 cooked medium beet
• 2 garlic cloves
• 2 large roma tomatoes, sliced
• 1/2 cup grape tomatoes, halved
• 1/2 cup crumbled feta
• 3 teaspoons of Greek olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt & Pepper to taste
• Chopped fresh basil

Method:

1. Preheat the oven to 400 degrees. Prepare a large baking sheet, lined with foil and lightly greased with olive oil.
2. Add beets, garlic, 2 teaspoons of olive oil, and spices to the blender. Blend until ingredients combine.
3. Spread the beet garlic dip over the pita bread, and top with roma tomato slices, grape tomatoes, and feta cheese. Drizzle olive oil over the pita bread.
4. Place pitas on the baking sheet and cook for 15 minutes, or until cheese has melted. Serve with basil over the top.

Make sure you save a piece for your significant other. 🙂

I saved the best recipe for last!

Pumpkin Baklava Recipe

A special treat during this Fall season.

Perfect for your Thanksgiving table.

Ingredients:

• 1 package of Kontos fillo dough #5
• 2 cups of walnuts and pecans
• 1/2 teaspoon of pumpkin pie spice
• 2 teaspoons of organic sugar
• 1/2 can of pumpkin puree (15 oz)
• 1 cup of clarified butter
• 3/4 cup of organic sugar
• 3/4 cup of honey
• 1/2 cup of water

Method:

1. Remove the fillo from the refrigerator, and let it come to room temperature.
2. Preheat the oven to 375 degrees.
3. On a large baking sheet lined with foil, toast the walnuts and pecans until golden in color. Remove from heat, and let cool. Once the nuts have cooled down, place them in Cuisinart and chop them until they come to a fine mix.
4. In a bowl, mix the pumpkin spice, 2 teaspoons of sugar, and nut mixture.
5. Butter a large 9 * 13 pan baking dish and set aside.
6. Prepare fillo dough sheets. Unroll the sheets and make sure you have a slightly damp cloth around so you can cover the rest of the fillo sheets. Place one fillo sheet over the bottom of the baking dish. Lightly brush with butter, and repeat the process with 5 sheets.
7. Spread about 1/3 cup of the pumpkin puree over the fillo sheets. Spread the nut mixture over the pumpkin puree and repeat the process with fillo dough. (You should have 2 layers of pumpkin and nut mixture.)
8. After you place that last fillo sheet over the top, brush with butter. Cut the layers into criss cross pieces, making diamond shaped baklava.
9. Bake for about 1 hour, making sure the baklava is golden brown on the top.

Syrup:

1. In a medium pot over medium heat cook the water, sugar, and honey. Bring to a boil then slowly lower the temperature to low heat. Cook syrup for about 20 minutes or until the syrup becomes thick.
2. Once the baklava comes out of the oven, pour the syrup over the top and let it sit for about 5 hours.
3. Serve with a sprinkle of cinnamon powder over the baklava.

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Kontos Foods Website

Kontos Foods turns 30 this month! Happy Birthday Kontos Foods, and wishing you lots of success.

Shop Kontos Foods

You can find Kontos Foods in the Fairway supermarkets. (https://www.fairwaymarket.com) Located in the Greater New York City region–New York, New Jersey and Connecticut.

Contact Kontos Foods

Photography & Copyrights: NestorZPhotography & Kouzounas Kitchen @2022