Fagottino di miele, ricotta e feta: Sicily meets Greece, Oppa!

Kalimera/Buongiorno!

Yesterday, the Greek Orthodox in America and elsewhere in the world celebrated their Easter.  We have a few family members that are Greek and so I learned all about their culinary and religious traditions.  Fascinating.  Sicily and Greece resemble each other in numerous ways  – first and foremost in their geography and territory but also in their cuisine.  Sicily was one of the largest extensions of the Magna Graecia for hundreds of years.  Entire valleys of temples (think Agrigento, Selinunte, Segesta but also Tindari, Siracusa, Taormina) still hold traces of our Sicilian-Greek heritage and roots.  I have missed cooking, writing and sharing recipes with you but my book tour schedule has been keeping me quite busy.  Still, I always try to find alternative ways to enliven traditional dishes and spice meals up – this morning I want to propose to you this Fagottino di miele, ricotta e feta {Honey-Ricotta-Feta philo wrap} sprinkled with honey and sesame seeds when served.  It is an easy, delicious treat that can be enjoyed for breakfast with coffee, as an appetizer for lunch or dinner or as a nutritious snack during the day for it contains dairy and proteins.  It is also the perfect marriage between Sicily (RICOTTA) and Greece (FETA).  Wishing you a very sweet week ahead…..EFKARISTO {Grazie/Thank you} and OPPA  {Greek for Let’s go/Let’s do it/Let’s enjoy}!

Fagottino di miele, ricotta e feta  ~ Honey, ricotta, feta philo wrap {Sicily meets Greece in a dish}

Fagottino di miele, ricotta e feta ~ Honey, ricotta, feta philo wrap {Sicily meets Greece in a dish}

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