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Sharon Brenner on Muck Rack

Sharon Brenner

As seen in: Yahoo Life, The Washington Post, Aol, Los Angeles Times, Salon, Serious Eats, Eater Los Angeles, The Kitchn, Yahoo Style Canada, California Love and
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Articles

Greek Donuts: Fluffy, Crispy and Always a Crowd-Pleaser

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By Tina Ujlaki Verified, Sharon Brenner
| The Kitchn Verified
Recipes Appetizers & Snacks Be the first to leave a review! Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter Crunchy on the outside and fluffy on the inside, these Greek donuts are topped with honey and cinnamon. Serves6 to 8 Makesabout 20 Prep10 minutes Cook40 minutes Cook Mode+ Save this to your Recipe Box — so everything you want to cook is in one place! Jump to Recipe We independently select these products—if you buy from one of our links, we may earn a commission.
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Prasopita (Crispy Greek Leek and Feta Pie)

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By Sharon Brenner
| Serious Eats Verified
Credit: Serious Eats / Robby Lozano, Food Stylist: Julian Hensarling, Prop Stylist: Abby Armstrong Cooking the leeks just until tender and translucent preserves their structure and prevents the filling from becoming too soft. Resting the dough between rolling stages relaxes the gluten, making the phyllo easier to stretch across the baking sheet. Baking the pie on a rimmed baking sheet keeps the filling shallow, giving each portion more crisp phyllo relative to the tender leeks.
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Pastitsio (Greek Ground Beef and Pasta Casserole)

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By Sharon Brenner
| Serious Eats Verified
Tossing the cooked noodles with beaten egg binds them together, ensuring clean, sturdy slices. Adding ground pork and white miso gives the meat sauce greater savory depth and richness. Whole milk, Gruyère, and egg yolks produce a rich, thick béchamel that sets into a creamy but sturdy top layer. Few casseroles make an entrance quite like pastitsio.
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