Simple Strategies for Modern Moves

Diane Kochiles points to Greek cuisine’s natural affinity with the plant-based movement. Here, she easily transforms keftedes (meat patties or balls) into Carrot Keftedes with cumin and graviera cheese, served with a dollop of tzatziki.

Photo credit: Vasilis Stenos

By Charlie Baggs
January 14, 2022

You can wrap almost anything in phyllo dough to create a modern Greek menu concept.

It’s so versatile and adds that wonderful flaky texture. Try a roasted Greek chicken and potatoes rolled in phyllo and served with a lemon or tzatziki sauce.

The presence of feta and pita on menus allows restaurants to demonstrate next-level veg-centric Greek dishes. Gyro-style meatballs are delicious and can complement a special pasta dish served with a béchamel and pistachio meat sauce, topped with grated, barrel-brined feta.

Use other greens to make spanakopita, the classic spinach pie. A combination like kale, toasted garlic and Greek melting cheese, served with tzatziki, would work really well.

ABOUT THE AUTHOR

Charlie Baggs is Executive Chef/Founder and creative fire behind Charlie Baggs Culinary Innovations in Chicago, leading a team of chefs, food scientists, nutritionists, brand specialists/marketers, food stylists and photographers to develop innovative foodservice solutions. For more than 20 years, he has consulted on product development, with a focus of integrating an innovative, quality approach that ensures every client meets their culinary business goals. Building strategy, managing finance, creating and implementing marketing plans, sales forecasting and planning, and designing technical and culinary programs are just a few of the skills he has honed while running his company. He deploys his skills with Culinary in Motion virtual tasting using his BASICS taste and flavor model to drive home craveability. Charlie has a B.S. in management and an A.O.S. in nutrition from Purdue University, as well as an A.O.S. in culinary from The Culinary Institute of America, where he is a newly inducted Fellow. He is also an Adjunct Professor at Illinois Institute of Technology.