Makes 10

After a night spent dancing at our favourite bar, we are the first customers waiting at our local bakery. The lady already knows what we are after: she has a hot tray of bougatsa ready, straight out of the oven. She sprinkles the dish with cinnamon and icing sugar before cutting it into slices. What better way to finish the night ... or should we say, start the day? This is our version of the delicious classic.

3 eggs

125g caster sugar

2 tsp  fresh lemon juice

1 tsp  finely grated orange zest

1g semolina

2 cups milk

100g melted butter, plusextra, for brushing

5 sheets filo pastry

ground cinnamon, for sprinkling

Preheat the oven to 180C. Lightly grease two baking trays and line with baking paper.

In a mixing bowl, beat the eggs and caster sugar for a few minutes using an electric mixer. Add the lemon juice, orange zest, semolina and milk, and stir to combine.

Pour the mixture into a deep saucepan and place over low heat. Stir constantly until the mixture is thick (about 15 minutes), then add the melted butter and mix to combine.

Cut the filo pastry sheets in half and brush with butter. Place 4 tablespoons of the custard mixture in the centre of the pastry. Fold the top down and roll up, folding in the edges to form a log. Continue making parcels until all the custard filling has been used up.

Place the parcels, seam side down, on the trays and brush the tops with butter. Bake in the oven for 20-25 minutes. Allow the parcels to cool down, then sprinkle with cinnamon and icing sugar.

Tip: Filo pastry is available in both the frozen and chilled foods sections of your local supermarket.

Pork and Mint Meatballs

Makes 18

Pork and mint are flavours that work well together. These mouth-watering meatballs are great accompanied by Nikki's Tzatziki and Our Famous Pita Bread.

500g pork mince

½ red onion, finely chopped

½ bunch fresh mint, finely chopped

1 tbsp  salt

1 tbsp   cracked pepper

1 egg, lightly beaten

2 tbsp plain flour, plus extra, for coating

¼ cup extra-virgin olive oil

In a mixing bowl, combine the pork mince, onion, mint, salt, pepper, egg and the 2 tablespoons of flour. Mix well.

Sprinkle the extra flour on a plate. Roll about a tablespoon of mixture in your hands to make a ball, then coat in the flour. Repeat until you have used all the mixture.

Heat a frying pan over medium heat, add the olive oil and fry the meatballs, turning occasionally, for 10 minutes, or until golden brown all over.

Zucchini and Feta Fritters

Makes 10

This is our favourite midday snack in the summer – a quick and easy recipe that's super-appetising. Enjoy with Nikki's Tzatziki.

2 zucchini, grated

1 yellow banana pepper, finely chopped

½ red onion, finely chopped

1 tsp  chopped fresh mint

1 tbsp  chopped fresh dill

1 tbsp chopped fresh parsley

2 cloves garlic, crushed

1 large red chilli, finely chopped

180g marinated feta

1 teaspoon salt

pinch of cracked pepper

1 egg, lightly beaten

½ cup plain flour

extra-virgin olive oil, for frying

Place the grated zucchini in a clean tea towel and press to remove all the excess juice.

Transfer to a bowl and add the banana pepper, onion, mint, dill, parsley, garlic and chilli.

Chop the feta into small pieces and add to the mix. Season with salt and pepper, add the egg and flour and give the mixture a good stir.

Place a non-stick frying pan over medium heat, drizzle with olive oil and add 2 heaped tablespoons of the mixture for each fritter. Fry on each side for 3-4 minutes, or until golden brown and crispy.

Recipes from Taking You Home: Simple Greek Food for Friends & Family by Helena and Vikki Moursella. (Hachette, $39.99)