Skip to Content

Greek Skordalia with Pitta Bread

During the summer we like to dine late at night, when the temperature has cooled down a little bit. It has been really warm and very humid here, in Philly, for the last couple of days. There is nothing better than having mezzo and a chilled Mythos beer. As you have probably guessed, we are heading to Greece, this afternoon!

Mezze are little plates shared at the table and created to be experienced as a meal in themselves. The variety of a mezzo spread is so diverse and adaptable in the same time. You can choose eggplant dip, taramasalata, tzatziki, spinach dip, lamb filo rolls and so many other delicious dishes.

One of my all time favorite is Skordalia. Yes! Skordalia…

Greek Skordalia with Pitta Bread

A dip made of potatoes, garlic, olive oil, lemon juice and milk. So, if you like garlic, this will be right up your alley! Served with home made Pitta bread, you will not be able to say stop, until one of them will be finished. If you really want to experience the authentic Greek flavors, spare 30 minutes and make your own Pitta breads, don’t buy them. You’ll be tasting just half of this dish 🙂

Greek Skordalia with Pitta Bread

Greek Skordalia with Pitta Bread



  • 3 medium yellow potatoes, unpeeled
  • 2 cloves of garlic
  • 1/2 tsp salt
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1/2 cup milk

Pitta Bread

  • 1 cup warm water
  • 2 tsp active dry or instant yeast
  • 2 tablespoon olive oil
  • 3 cups all-purpose flour
  • 2 teaspoons salt


  1. Boil potatoes for 20-30 minutes, until tender.
  2. Meanwhile, chop the garlic on a cutting board, add the salt and try mix them together into a paste.
  3. When potatoes are cool enough to be handled, halve and spoon out the flesh. Push the potato flesh through sieve into a large bowl. Whisk in the olive oil, lemon juice and garlic mixture, then milk. Season with salt and white pepper.
  4. Dissolve in the yeast in a cup of warm water and set aside, covered, for 15 minutes.
  5. In a large mixing bowl, add flour, salt and make a well in the center. Add yeast mixure. Knead with hands for 10 minutes in the bowl. Add olive oil and continue to knead until all oil is absorbed. Shape into a ball in the bowl, cover, and place in a warm area to rise until doubled in volume, approximately 1 hour. Divide the dough into 8 equal pieces, slightly larger than an egg and roll out on a floured surface to a thickness of 1/4 inch. (For larger or smaller pita bread pieces, take more or less dough).
  6. Warm a frying pan and spray some olive oil and lay a rolled-out pita on the pan to bake bake for 1 minute or until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time.
  7. Set aside and repeat process until you have finished all the rolled-out pitas
  8. Hope you'll enjoy!!


This recipe is adapted from the Australian Women'sWeekly Greek cooking book

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

 Greek Skordalia with Pitta Bread


Skip to Recipe