Hi! I am Jenny.

Born and raised in Greece, I studied Graphic Design in Athens and London. Coming back, I started working in magazine publishing right away. After years of being a successful art director in fashion publications, I moved to the United States to be with the love of my life, Daryl. We married in Las Vegas and have lived in the greater New York City area since June 2006. We currently share our time between Athens, Greece, and South Orange, NJ, USA. We have four-legged children that we adore, our Greek dog Zoe, our Greek cats Skylar and Rose (as well as our beloved Dobermans Oliver and Lily, who will always be with us).

A love for cooking guided me to create the Greek Foodie. My fondness for good food goes hand in hand with my heritage. The absolute favorite thing I do is cook something delicious to enjoy with family and friends. 

My flavors are Greek and Mediterranean. I am self-taught by watching my family cook.

A blonde-haired woman laughing in front of a whiteboard with hung kitchen items and a small painting of a sun in a red background.
The temple of Apollo in Sounion, Attiki, Greece
The Temple of Poseidon in Sounio.

My first influence was my mother, Maria, from the gorgeous island of Crete. Crete is one of the most beloved islands by tourists and Greeks and is famous for its delicious cuisine and beautiful rugged terrain. The flavors and aromas of Cretan food are a great inspiration. Cretan cuisine is internationally known for its healthfulness. The use of fresh vegetables and fruits, olive oil, freshly caught fish that is either grilled or baked and local cheeses like graviera and myzithra make it unique and delicious.

I spent all my summers in Crete as a child. One of my fondest memories is climbing on an olive tree with a tin plate in my hand containing a rusk, a juicy, super-fresh tomato, some local mizithra cheese, and olives. Perfect lunch or what?

My paternal grandmother, Evgenia, was born in Constantinople. Her flavors were Mediterranean and Greek-Turkish. She was one of the best cooks I have ever met. Her family dinners were legendary. Her “famous” stuffing is one of the reasons we make a turkey for Christmas dinner.

I am here to share the best of these recipes with you.

A white outdoors staircase in a house, a dog some plants and a Greek flag.
Oliver the dog at Aunt Lena’s house, Hydra Greece.
Kalitsounia, Cretan hand pies from Chania in a plate with a cloth napkin on a dark green table.
Kalitsounia, Cretan savory hand pies from Chania.
Two girls swirling in a field.
My cousin Chrisida (on the right) and I at Glaros, Chania Crete.
A loaf of bread with two slices cut on a wooden cutting board.
Bread with olive oil and oregano.
A plate with yogurt, figs and walnuts and a honey dropper drizzling honey.
Greek yogurt with honey, figs, walnuts, and mint.
A plate with lamb stew avgolemono, a fork and spoon, half lemon at the back and a piece of bread on a white wooden table.
Grandma Evgenia’s lamb stew.

Check out my Greek pantry staples 

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