Thanksgiving is a time to reflect on gratitude, and what better way to celebrate than by infusing Greek flavors into this cherished tradition? At Kouzounas Kitchen, we love blending cultures, and our Greek-inspired Thanksgiving spread is no exception. Imagine your holiday table adorned with citrus turkey, paired with spanakopita triangles, a fresh Mediterranean salad, and a side of mini pizzettas. For dessert, bougatsa takes center stage, adding a sweet, creamy touch. This holiday, let’s raise a glass of ouzo or a sip of robust Greek wine and say, “Efharisto!” (Thank you!) to family, friends, and the blessings of the season. Happy Thanksgiving!

I included the following recipes below- Caramelized carrots, spanakopita, citrus turkey, sourdough bread rolls, mini pizzelles, and bougatsa dessert. I hope you enjoy it!

Suggested Menu

• Mediterranean Greek Salad
• Do Ahead Mashed Potatoes
• Green Bean Casserole or Mini Pizzelle’s with Carmelized Onion & Feta 
• Sourdough Dinner Rolls
• Roasted Carrots
• Spanakopita
• Citrus Turkey
• Bougatsa with a Pumpkin Whipped Cream

I will start the recipes from sweet to savory this time. 🙂

From my kitchen to yours, Kali Orexi. Happy Thanksgiving to all.

Bougatsa (Sweet Custard Phyllo Pie)

This recipe is from my second cookbook A Drop of Ladi & My Greek Soul. Available on Amazon and for signed copies please send me a direct msg. Ah, the famous northern dessert; bougatsa! You can find it in almost every corner of Thessaloniki. Bougatsa comes sweet or savory. Sweet bougatsa is one of the best Greek desserts and I like it served with cinnamon and powdered sugar on top. You may also find the savory cheese-filled bougatsa delightful.

Servings: 4-6

Ingredients:

• 1 ½ cups whole milk
• 1 egg, room temperature
• 1 egg yolk, room temperature
• ½ cup organic sugar
• ¼ cup semolina
• pinch of sea salt
• ½ cup unsalted butter cut into cubes
• 1 tablespoon vanilla flavoring
• juice from a lemon
• 1 tablespoon lemon zest
• ½ cup melted butter
• 14 sheets of phyllo dough
• cinnamon and powdered sugar (to serve)

Method:

1. Heat milk in a pot over medium heat. While the milk is heating beat the eggs and sugar in a large bowl until light and frothy. Set aside.
2. Once the milk gets hot (don’t let it boil!) remove from heat. Whisk it into the egg mixture fast, making sure not to cook/curdle the eggs.
3. Pour custard back into the pot and place it over low heat. Whisk constantly until it becomes thicker (about 4 minutes).
4. Gradually add semolina and salt to the custard and mix well to combine. Continue stirring until it becomes thick and coats the back of a wooden spoon. Cook for approximately 5 more minutes while whisking constantly. Add the butter pieces to the custard and remove from the heat.
5. Add vanilla, lemon juice, and lemon zest. Place custard over an ice bath to cool it. Preheat the oven to 350° F.
6. Open up your phyllo sheets on a large working surface. Brush a large pan or baking dish with melted butter and layer half the phyllo sheets making sure to brush each separate sheet with butter. Pour the custard over the phyllo making sure to make an even layer.
7. Add the rest of the phyllo sheets on top of the custard, making sure to each sheet with butter. Bake for 25-30 minutes at 350° F, until golden brown.
8. Remove from the oven and let it cool for a few minutes. Serve warm with powdered sugar and cinnamon. (You can also serve with Nutella.)

Notes: You can make “bougatsa parcels” for a fun twist! Brush one phyllo sheet with butter and add 2 tablespoons of custard to the lower bottom of the phyllo. Fold the right and left edges into the center. Then fold the lower and top parts into the center as well so that you end up with an envelope shape. Repeat with the rest of the phyllo sheets—you’ll have 14 parcels. Place parcels onto a baking sheet, lightly brush with butter, and bake at 350° F for about 15 minutes or until golden brown.

Pumpkin Whipped Cream

Serves: 4 This tasty pumpkin cream is so good! You can serve it over pies, ice cream, cakes, and of course bougatsa when it is warm out of the oven. Add a little bit to the bougatsa for Thanksgiving. Ingredients:

Ingredients:

• 1 cup of heavy cream
• 4 tablespoons of pumpkin puree
• 2 tablespoons of brown sugar
• 1 teaspoon of pumpkin spice
• 1 teaspoon of vanilla extract

Method:

1. In a blender add all ingredients and blend on high until stiff peaks form.
2. Remove from mixer pour into a sealed container, and chill until ready to use.

Citrus Turkey Brine Recipe

Serves: 6-8 (This depends of course on the weight of the turkey)

 Note: My friends told me to follow the Pioneer Woman for her awesome citrus brine and I had a look and added my special touch to the original recipe. You can find the original recipe here. http://thepioneerwoman.com/cooking/my-favorite-turkey-brine/

I swear by this recipe! Our turkey this year fell off the bone, and I only did my brine for almost a day and a half. Everyone was excited about the turkey! 

Ingredients:

• 1- 18-pound turkey (You can use a turkey anywhere from 15-23 pounds for this.)
• 2 gallons of cold water
• 3 big sprigs each of  fresh thyme & rosemary
• 3 tablespoons of fresh or dried oregano
• 3 tablespoons coriander
• 3 cloves garlic, sliced
• 1 cup sea salt, fine grind or you can use Himalayan salt
• 1 cup chicken stock
• 2 cups brown sugar or maple syrup
• 3 tablespoons pink peppercorn
• 2 apples, sliced
• 3 oranges, sliced
• Optional: Use 2 tablespoons of Herbs De Provence to replace rosemary and thyme

Method:

1. Combine all ingredients in a large pot, over medium heat. Once it comes to a boil, stir all ingredients together, and remove from heat. Set aside and let cool.
2. In this step, I did not use a brining bag. I didn’t have one, so I used a bucket lined with a large plastic garbage bag. (I know fancy right?!) Do keep in mind, that once your turkey and brine are in the bucket, make sure your bucket is sturdy enough to hold everything.
3. Add your turkey to the bucket, and pour cool brine over the top. Keep the orange peel, and apple slices in the brine. This adds a lovely flavor to the turkey.
4. I brine my turkey for 2 days, but I recommend 1 day if you can hold the turkey in your fridge that long. (You can do up to 2 days, but that’s if you have time.)
5. Let your turkey brine on one full side for about 8 hours, then flip over and brine the other side for 8 hours.
6. Once you’re ready to roast your turkey, remove the turkey from the brine. Rinse off your turkey in cool running water for 10 minutes. This process cleans off the salt, and I highly suggest this.
7. I did NOT fill my turkey with stuffing. I didn’t want my stuffing to be salty from the drippings, so instead, I added fresh apple, orange, and fennel to the cavity of the turkey. (Keep in mind that the brine has salt, so if you stuff your turkey, then do not add too much salt to your stuffing.)
8. Now it’s time to cook your turkey. According to the turkey instructions, follow the baking time. I baked my turkey at 350 degrees for 3 1/2 hours. Read step 9 for the basting.
9. Make sure to use an aluminum tent for your turkey, to prevent the top from burning. You want a nice golden brown color all over.
10. Every hour, I brushed butter and olive oil over the top of my turkey. It adds a nice flavor, and the color is perfect. (A secret I am sharing with you all. During the last hour the turkey was roasting, I used an orange marmalade to brush over the turkey. The final results… AMAZING!!.) 

Spanakopita (Greek Spinach Pie)

Servings: 25 -30  square pieces 

Ingredients:

• 1/2 cup olive oil
• 2 garlic cloves, minced
• 1 cup fresh dill, chopped
• 6 scallions, finely chopped
• 1 large leek
• 3 pounds of fresh spinach
• Salt and pepper
• 2 tsp of cumin
• 1/2 cup basil, minced
• 1/2 cup anise, minced
• 1/2 cup parsley, minced
• 1/2 cup mint, minced
• 6 ounces feta cheese
• 2 large eggs, beaten
• 1/2 cup heavy cream
• 2 sticks unsalted butter, melted
• 1 package phyllo
• Optional- Sesame seeds

Method:

1. Heat olive oil in a large skillet over medium-high heat. Add your garlic, fresh herbs, scallions, and leeks. Cook, stirring, until scallions and leeks are soft and translucent, about 5 minutes.

2. Cook your spinach on medium heat and let it simmer for about 10 minutes. Remove from heat and add it to your herbs mixture. Add feta to your spinach and herb mixture. Make sure it has cooled down before you add in your beaten eggs. Mix in the heavy cream and whisk. Now add in your salt, pepper, and cumin. Set aside in the fridge.

3. Brush a large baking dish with butter. Trim the phyllo to the size of the pan. Work quickly and keep the remaining phyllo covered with plastic wrap, topped with a warm towel to keep it moist: place one sheet of phyllo on the baking dish you’ve prepared and brush it with butter; top with another sheet. Repeat the process until you have 10 sheets of phyllo in the baking dish.

4. When you have used half the phyllo sheets, pour the spinach mixture into the dish. Add the remaining layers of phyllo over the top.

5. Make sure you brush the top layer with butter or olive oil. Score the top phyllo layers in triangles. If you want to use sesame seeds, sprinkle a bit over the top of the phyllo before baking.

6. Preheat the oven to 375 â—¦F degrees. Cook for about 45 minutes, until the phyllo is golden brown. Remove from the oven and let it cool.

Some tips when making a delicious spanakopita!

• I like to use a mixture of spinach and Swiss chard for a rich flavor of greens! Most of the time I will do this to give it a heartier green taste.
• You can use a mixture of butter and olive oil if you like to brush the phyllo sheets. This too will give your sheets a rich flavor.
• Sprinkle white or black sesame seeds over the top!
• Use as many fresh herbs as you possibly can! The more the merrier.

Roasted Carrots Recipe

Serves: 4

Ingredients:

• 1 pounds of carrots
• 3 tablespoons of extra virgin olive oil
• 1/3 cup of brown sugar
• half a lemon reserve the juice
• 2 tablespoons of honey
• 1 pinch of salt and cracked pepper

Method:

1. Place oven at 400 degrees.
2. Peel the carrots and place them in a single layer lined on parchment paper and a baking sheet.
3. Whisk together the olive oil, honey, brown sugar, lemon juice, and seasoning. Pour the mixture over the carrots.
4. Place the baking pan inside the oven. Cook carrots until tender for approximately 30 minutes. You can test with a fork to make sure they are ready.
5. Serve warm.

Sourdough Bread Rolls Recipe 

Tools: KitchenAid & mixing bowl with hook attachment Parchment paper & baking tray

Ingredients:

• 1/2 cup of warm water
• 1.5 tablespoons of sugar or honey
• 2 1/4 teaspoons of dried yeast
• 4 cups of all-purpose flour (reserve some for dusting the surface)
• 2 eggs (room temperature)
• 3 tablespoons of olive oil
• 1 cup of sourdough starter (room temperature)
• 1 teaspoon of finely ground sea salt

Optional: Sesame seeds Egg wash

• 1 egg & 1 tablespoon of water (egg wash)

Method:

1. In a large mixing bowl, place the warm water and sugar together.
2. Add the yeast to the water-sugar mixture. Let it sit for about 3-4 minutes until the mixture becomes bubbly. (Make sure you do not use hot water as this will kill the yeast.)
3. Add the eggs, starter, oil, and salt to the yeast mixture. Mix with a wooden spoon.
4. Slowly add in the flour in 4 parts while the mixer is running on low. Make sure you are using the dough hook attachment.
5. You want to make sure the dough batter is not too wet but not too dry. You may only need 3 half cups of flour but just keep an eye.
6. Knead the dough for about 8 minutes or until the dough is smooth. Once the dough is ready, place it inside a big bowl and let rise for about 1 hour covered.  Rise until doubled in bulk.
7. Divide the dough balls into 11-12 balls. Roll the dough on a large surface and shape it into balls. Place rolls on a large baking sheet.
8. Prepare the egg wash. Mix 1 egg and 1 tablespoon of water.
9. Brush the rolls with the egg wash and then add sesame seeds or any seeds you like. Bake the rolls at 375 degrees for approximately 20 minutes. Serve warm with butter or even honey.

**You can reheat the rolls inside covered foil in the oven.

Mini Pizzelles- Mini Pizza’s

Dough:

Ingredients:

• 3 cups of all-purpose flour
• 1/2 cup of semolina flour
• 1 1/2 cups of lukewarm water
• 1.5 teaspoons of active dry yeast
• 2 teaspoons of honey
• 1 teaspoon of salt
• 1 tablespoon of extra virgin olive oil

Method:

1. In a small bowl dissolve the yeast and honey in warm water.
2. Wait until the mixture is light and bubbly. Pour the mixture into the mixer and add the flour in two increments. Then add the salt. Mix to combine.
3. Knead the dough with the hook attachment for about 5 minutes.
4. Transfer the dough to an oiled bowl. Cover with plastic wrap and let it double in bulk. (About 2 hours)
5. Transfer the dough to a lightly floured surface and then roll the dough out in a rectangle. Make about 3-4 inch cut-out rounds
6. Place the pizzelles on a baking sheet lined with parchment and cover with a towel to let rise for about 20 minutes until double in bulk.
7. Prepare your toppings. In this case, I did the following combinations. (See below)
8. To bake: Prepare the pizzelles by adding your toppings. Bake at 400 degrees on a pizza stone for a few minutes until golden brown. Remove from oven and let cool.
9. To fry: You can prepare them the same way but gather a large saucepan and fill with a few tablespoons of oil over medium heat. Place about 4 in the pan and fry until golden brown on each side. They should puff up nicely.

Caramelized onion & feta topping Ingredients:

• 1 medium yellow or white onion
• 4 tablespoons of olive oil
• 2 tablespoons of maple syrup or honey
• 1 teaspoon of salt
• 1 teaspoon of cracked pepper
• 4 ounces of feta cheese
• 2 tablespoons of heavy cream
• 1/2 teaspoon of fresh thyme, chopped

To serve: Diced Kalamata olives & freshly chopped parsley

Method: 

1. In a large heavy pan, heat the olive oil over low heat. Add the onions, maple syrup or honey salt, pepper, and thyme.  Mix to combine and continue cooking over low heat.
2. Cook until the onions become soft, golden, and transparent. Set the onion mixture aside in a bowl until you are ready to use it.
3. Make the whipped feta: Mix the feta and heavy cream. Mix until it is creamy in consistency.

Prepare the mini pizzas:

Once the pizzelles are ready, place one on a flat surface. Add a generous teaspoon of the whipped feta, followed by the caramelized onion mixture. Top with diced Kalamata olives and fresh parsley. Repeat this process until all of the mini pizzas are topped. I hope you enjoyed the recipes! If you try any, please tag us using #cookingwithkouzounaskitchen. Wishing everyone a Happy Thanksgiving!