These easy to make savory scones are loaded with a flavorful blend of Greek cheeses, filling the home with enticing aromas as they bake.

These scrumptious meat-filled crisp potato croquettes are my mother’s recipe inspired by her Turkish roots.

Vegetarian fritters abound in our Rodesli cuisine. Leek and potato patties with masses of fresh herbs and scallions are scrumptious with a crispy fried decadence and a healthy, luscious interior.

White fish, coated in a light egg-and-flour batter and gently fried until crisp, is a cherished staple among Iberian Jews.

Combine spinach (Swiss chard) with Greek cheese, eggs, scallions (spring onions) and fragrant herbs delicately wrapped in store-bought filo pastry and coiled into a large pie.

Twice-baked bread rusks are made from the festive bread (roska) dough and, like reshikas, are typically always available in Sephardic homes.

One of our favorite pie fillings is eggplant sautéed with onions, fresh tomato in olive oil and parsley, known in Ladino as handrajo.

Roska is a sweet festive bread; some variations are eaten simply day-to-day for breakfast or coffee,
while more elaborate types are made for Jewish holidays and milestone events.

Sfongó is one of the most popular bakes made with Swiss chard, potato, egg and cheese with its characteristically fluffy mounds of mashed potato and cheese interspersed.

These mini tartlets have a thin pastry that is fluted and pleated into a star shape encasing a luscious potato, cheese and egg filling.

Delectably infused with the warming cinnamon and clove spices, a tangy combination of Greek cheese, crunchy chopped toasted almonds and olive oil.

Our family recipe combines the earthy spinach with the salty, crumbly Greek feta, tangy kefalotiri, generous handfuls of zesty fresh herbs and scallions encased in a paper thin, crisp homemade pastry.