Loi Maria - Loi, Maria

Maria Loi

Biography

Maria Loi – Ambassador of Greek Gastronomy, elected by the Chef’s Club of Greece – Executive Chef of Loi Estiatorio, author, restaurateur, entrepreneur, member of Les Dames d’Escoffier, and philanthropist.

Her culinary prowess has made her a food superstar: she is a popular television chef in Greece and the U.S.A, and the author of more than 150 magazines, and 36 cookbooks, including Ancient Dining, the official cookbook of the Athens 2004 Olympic Games, and her most recent, The Greek Diet. Her lines of products, Loi Pasta and Loi Dips are available at Whole Foods Markets,... READ MORE

Maria Loi – Ambassador of Greek Gastronomy, elected by the Chef’s Club of Greece – Executive Chef of Loi Estiatorio, author, restaurateur, entrepreneur, member of Les Dames d’Escoffier, and philanthropist.

Her culinary prowess has made her a food superstar: she is a popular television chef in Greece and the U.S.A, and the author of more than 150 magazines, and 36 cookbooks, including Ancient Dining, the official cookbook of the Athens 2004 Olympic Games, and her most recent, The Greek Diet. Her lines of products, Loi Pasta and Loi Dips are available at Whole Foods Markets, and are expanding distribution.

Chef Loi’s mission in life is to change the world, one healthy Greek bite at a time, through thoughtful and nutritious eating, and by educating people on how tasty, healthy, and easy Greek cuisine can be.

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What is your favorite NYC restaurant? And what is your go-to dish? Loi Estiatorio, of course! My favorite thing is our branzino, it comes fresh from Greece every morning - it's a little taste of home! What is your ultimate meal? Lately, I can't get enough of my rotisserie chicken with my Loi Tzatziki - it's perfectly balanced and so satisfying - hot and cold, crunchy and creamy, tender and crispy - the pairing has it all! What three things are always in your pantry? Greek extra virgin olive oil, Greek honey, and oregano from Mount Tagyetos! If you weren't a chef, what would you be? If I wasn't a chef, I would go back to my roots, and be a farmer! I love getting my hands on food right from the source - it's how I was raised! If you could cook with anyone, who would that be? I would love to cook with the President of the UN, so I would have the opportunity to speak with him or her about how to change the world's economy through healthy food! What’s your favorite NYCWFF memory? One year when we served our famous grilled octopus, I remember seeing people line up so far into the crowd to try my octopus, and I thought to myself, how amazing that so many people here want to eat my food, how can we serve them so fast, without being an octopus ourselves?!

Tyropita Triangles (Mini Cheese Pies)

 

 

Ingredients:
2 cups anthotyro cheese (ricotta can substitute)
1 cup feta cheese, crumbled
½ cup Greek yogurt (full fat)
¼ bunch mint, chopped
½ cup olive oil
1 egg, beaten
1 box of phyllo dough, thawed
Olive oil, as needed for brushing

 

Directions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  1. In a large bowl, combine the anthotyro, feta, yogurt, mint, olive oil, and egg. Mix very well with two forks, a spoon, or your hands until all the ingredients are well incorporated. Set aside.
  2. Unwrap the phyllo dough and cover it with a clean, damp kitchen towel. Remove 1 sheet of the phyllo and place it horizontally in front of you on a work surface. Using a pastry brush, lightly brush it with olive oil. Top this with another sheet of phyllo, and brush that sheet with some olive oil as well. Using a sharp knife, cut the phyllo into 6 strips (about 12 x 2¾ inches).
  3. Place 1 heaping teaspoon of filling near one corner of a strip, and then fold the corner of the strip over to enclose the filling, forming a triangle (the way you would fold a flag). Continue folding, keeping the triangle shape intact. If you have a little phyllo overhang, simply brush it with olive oil and fold it onto itself. Place your phyllo triangle on the baking sheet and brush the top with more olive oil. Continue making more triangles until you run out of phyllo dough or filling.
  4. Bake the tyropita triangles for 10 to 15 minutes, or until golden brown. Cool slightly before serving.