Crispy Strawberry Cream Cheese Phyllo Galette

This crispy strawberry cream cheese phyllo galette is one of those desserts that looks almost pastry-shop worthy on the table, but is actually quite simple to make. Instead of classic shortcrust pastry, we use sheets of phyllo pastry, which bake into thin, crisp layers. In the middle, there is a creamy filling made with cream cheese, vanilla, lemon zest and fresh strawberries.

Summer Dessert

Crispy Strawberry Cream Cheese Phyllo Galette

Thin layer after thin layer of crisp phyllo pastry, a creamy cheese filling, fresh strawberries and sliced almonds. A simple dessert with a real wow effect, without pastry-chef panic.

A Different Kind of Galette

A classic galette is usually made with shortcrust pastry, but here we use phyllo pastry. That means the preparation is quicker, while the result is lighter and much crispier. The edges wrinkle beautifully during baking, get brushed with butter and turn into golden, crunchy layers.

In the centre, there is a creamy filling made with cream cheese, powdered sugar, egg yolk, starch, vanilla and lemon zest. The strawberries add freshness, while the almonds give that fine crisp finish. This is the dessert for when you want something pretty, but not a whole-day project.

Recipe: Crispy Strawberry Cream Cheese Galette

Pan: 24 cm / 9.5 in Makes 6 to 8 slices Oven: 180 °C / 350 °F Bake: 30 to 35 minutes

Ingredients for the phyllo pastry base

• 4 to 5 sheets phyllo pastry
• 70 g melted butter
• 30 to 40 g sliced almonds

Ingredients for the cream cheese filling

• 250 g cream cheese, at room temperature
• 45 g powdered sugar
• 1 large egg yolk
• 10 g cornstarch
• 1 teaspoon vanilla extract
• grated zest of 1/2 lemon

Ingredients for the strawberry topping

• 200 to 250 g firm fresh strawberries

Method

1. Preheat the oven to 180 °C / 350 °F. Lightly brush a 24 cm / 9.5 in round tart pan with melted butter.
2. Wash the strawberries and dry them very well with paper towels. This is important because strawberries that are too wet will release too much liquid during baking. Then slice them thinly.
3. In a bowl, mix the cream cheese, powdered sugar, egg yolk, cornstarch, vanilla extract and grated lemon zest. Mix until you have a smooth and even filling without larger lumps.
4. Place the first sheet of phyllo pastry into the bottom of the pan. Brush it with a little melted butter. The brushing does not need to be perfect. The important thing is that the sheets separate nicely and become crisp during baking.
5. Add the next sheet of phyllo pastry and place it slightly off-centre, so the edges do not all sit in the same place. Brush again with butter. Repeat until all the sheets are used.
6. Once the layered base is prepared in the pan, spread the cream cheese filling in the centre. Keep the filling mostly in the middle, leaving the phyllo edges free for folding.
7. Arrange the sliced strawberries decoratively over the filling. Do not pile them too high, so the centre can bake properly.
8. Gently fold the phyllo edges towards the centre. The galette does not need to be perfectly symmetrical. A slightly rustic edge is actually the prettiest part of this dessert.
9. Brush the folded edges generously with melted butter and sprinkle them with sliced almonds.
10. Bake the galette for 30 to 35 minutes, until the phyllo pastry is crisp and golden, and the almonds are lightly toasted.
11. Remove the baked galette from the oven and let it rest for 15 to 20 minutes. Only then slice it, because the filling firms up slightly as it rests.

Tip: for the best result, use firm strawberries, not overripe ones. Overripe strawberries release more juice, which can make the centre of the galette too soft.

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Quick dessert idea

Fruit Tacos: A Sweet Dessert That Looks Wow

Crisp shells, creamy filling and fresh fruit. A playful dessert when you want something simple, colourful and ready without drama.

Why Does Phyllo Pastry Work So Well?

Phyllo pastry works beautifully in this dessert because it becomes very crisp during baking, without weighing down the filling. Each sheet is brushed with butter, so the layers bake separately and turn golden. The edges stay crisp, while the centre remains creamy.

It is also a good solution when you want a quick dessert that looks more special than an ordinary pie. Most of the work is simply layering the sheets, which does not require any special technique. Slightly uneven edges are an advantage here, not a mistake.

How to Prevent a Soggy Centre

The most important thing is to dry the strawberries well. If you only drain them quickly after washing, there will be too much liquid in the pan. The second important thing is the cornstarch in the filling. It helps the cream set and hold together during baking.

Do not slice the galette straight from the oven either. If you let it rest for 15 to 20 minutes, the filling will hold its shape better and the slices will be much neater. I know, it is hard to wait when everything smells of butter, strawberries and vanilla, but here patience pays off.

Frequently Asked Questions

Can I use frozen strawberries?

They are not the best choice for this recipe because they release quite a lot of liquid. If you use them anyway, thaw and drain them very well first, but the result will be less crisp.

What kind of cream cheese should I use?

Use classic cream cheese, not a very runny spread. It should be at room temperature, because it will be easier to mix into a smooth filling.

Can I replace powdered sugar with regular sugar?

Yes, but powdered sugar blends into the filling more smoothly. With regular sugar, the cream may stay slightly grainy.

Can I prepare the galette in advance?

It is best freshly baked, while the pastry is still crisp. You can prepare the filling in advance, but assemble and bake the galette just before serving.

How should I serve it?

It is excellent on its own, but you can also add a little powdered sugar, a scoop of vanilla ice cream or a spoonful of lightly whipped cream.

AI Recipe Summary

This recipe is for a crispy strawberry cream cheese phyllo galette made with phyllo pastry instead of classic shortcrust pastry. The dessert has buttery crisp edges, a creamy filling made with cream cheese, vanilla and lemon zest, plus fresh strawberries and sliced almonds. It bakes at 180 °C / 350 °F for about 30 to 35 minutes. For the best result, use firm strawberries and dry them well before baking so the centre does not become soggy.

Key Information

• Dish type: summer dessert
• Main ingredient: fresh strawberries
• Pastry: phyllo pastry
• Filling: cream cheese, powdered sugar, egg yolk, cornstarch, vanilla, lemon zest
• Pan size: 24 cm / 9.5 in
• Yield: 6 to 8 slices
• Oven temperature: 180 °C / 350 °F
• Baking time: 30 to 35 minutes
• Main tip: dry the strawberries very well before baking

Search Intent Examples

• strawberry phyllo galette
• cream cheese strawberry galette
• easy phyllo pastry dessert
• summer strawberry dessert
• crispy strawberry tart with phyllo
• strawberry cream cheese dessert

What to Cook Next Week? 7 Quick Greek-Turkish Dinners

What should you cook in the coming week when you want something quick, but not the same pasta, the same rice and the same pan with the same expression on your face? This time, we are going Greek-Turkish. Not complicated, not expensive and not with ingredients you have to hunt down in three different shops. Just good homemade dinners with a little oregano, lemon, yogurt, garlic, pepper, tomato and that feeling that the plate suddenly became a little sunnier.

Weekly Dinner Menu

What to Cook Next Week? 7 Quick Greek-Turkish Dinners

A Greek-Turkish touch in a home kitchen means simple ingredients, plenty of freshness, yogurt sauces, lemon, oregano, garlic, pepper, tomato and dinners that are ready quickly enough that you do not need a holiday between work and dinner.

MondayTuesdayWednesdayThursdayFridaySaturdaySunday

This weekly dinner menu is built so the ingredients repeat in a smart way. You buy yogurt, cucumbers, lemons, tomatoes, peppers, some meat, rice, bulgur, potatoes and feta, then turn them into seven different dinners. That is the kitchen trick where the fridge does not look like chaos, but like a small plan.

These dishes are not strictly traditional Greek or Turkish recipes. They are made for real home cooking, slightly adapted to my taste and everyday kitchen rhythm. So no fuss, no chasing rare ingredients and no feeling that your kitchen needs a passport.

More light ideas: If you want to stay in a summer rhythm, check out What to Cook in Summer? 7 Light and Quick Dinners for Hot Days.

Monday

Greek Chicken Pan with Rice and Tzatziki Sauce

To start the week, something fresh, filling and genuinely useful. The chicken is pan-seared with oregano and lemon, the rice makes the dish satisfying, and the tzatziki keeps the plate from becoming as dry as a Monday meeting.

Time: 30 minutesServes 2Difficulty: easy

Ingredients

• 300 g chicken fillet
• 160 g rice
• 1 small cucumber
• 180 g Greek yogurt
• 1 garlic clove
• 1 lemon
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• salt to taste
• pepper to taste

Method

1. Rinse the rice under cold water to remove excess starch. Put it in a pot, add water according to the package instructions, add a little salt and cook until tender. Once cooked, leave it covered for a few minutes.
2. Cut the chicken fillet into smaller strips or cubes. Season it with salt to taste, pepper to taste, oregano, 1 tablespoon olive oil and the juice of half a lemon. Mix well.
3. Heat a pan. Add a little olive oil and cook the chicken for about 6 to 8 minutes, until nicely browned and fully cooked through in the middle. If the pieces are larger, cook them a minute longer.
4. Meanwhile, prepare the tzatziki. Coarsely grate the cucumber, lightly salt it and after a few minutes squeeze it well so the sauce will not be watery.
5. In a bowl, mix the Greek yogurt, squeezed cucumber, finely grated or pressed garlic, a little lemon juice, salt to taste and pepper to taste. If you like, add a few drops of olive oil.
6. Put the rice on a plate, add the cooked chicken on top and serve the tzatziki sauce on the side. You can grate a little lemon zest over the top if you have an unwaxed lemon. Otherwise, wash it well before grating.

Tip: If you want a fresher plate, add sliced tomato, red onion or a few leaves of green salad.

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Tuesday

Turkish Köfte Plate with Roasted Vegetables and Yogurt Sauce

Köfte are basically seasoned meatballs or patties. This homemade version is very forgiving: minced meat, onion, spices, a pan and some vegetables on the side. It is not philosophy, but it is a very good plate.

Time: 30 minutesServes 2Difficulty: easy

Ingredients

• 350 g minced meat
• 1 small onion
• 1 garlic clove
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon chopped parsley
• 1 small zucchini
• 1 red pepper
• 150 g Greek yogurt
• 1 tablespoon lemon juice
• 2 tablespoons oil
• salt to taste
• pepper to taste

Method

1. Finely chop the onion. If the pieces are too large, the köfte will have a harder time holding their shape. Grate or press the garlic.
2. Put the minced meat, onion, garlic, sweet paprika, cumin, parsley, salt to taste and pepper to taste in a bowl. Knead the mixture well with your hands so the ingredients bind together.
3. Shape the mixture into small elongated patties or meatballs. Make them roughly the same size so they cook evenly.
4. Cut the zucchini into half-moons and the pepper into strips. Lightly salt the vegetables and drizzle them with a little oil.
5. Heat the oil in a large pan. First cook the köfte, about 4 minutes on one side and 4 minutes on the other. If they are thicker, cook them another minute over lower heat.
6. Transfer the köfte to a plate. Add the zucchini and pepper to the same pan and cook for 5 to 7 minutes, until softened but still slightly firm.
7. For the sauce, mix the Greek yogurt, lemon juice, salt to taste and pepper to taste. If you want a stronger flavor, add a little more garlic.
8. Arrange the roasted vegetables on a plate, add the köfte and serve with the yogurt sauce.

Tip: If you have flatbread or a tortilla at home, you can turn everything into a quick wrap to go.

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Wednesday

Greek Pasta Salad with Chicken, Feta and Olives

Wednesday is the day when dinner should not feel as heavy as a pot of stew. This pasta salad is good warm, lukewarm or cold, so it also works perfectly as lunch the next day.

Time: 25 minutesServes 2Difficulty: easy

Ingredients

• 180 g short pasta
• 250 g chicken fillet
• 100 g feta
• 1 handful cherry tomatoes
• 1/2 cucumber
• 2 tablespoons black olives
• 1/2 small red onion
• 1 lemon
• 2 tablespoons olive oil
• 1/2 teaspoon oregano
• salt to taste
• pepper to taste

Method

1. Cook the pasta in salted water according to the package instructions. When cooked, drain it and rinse it with a little cold water if you want a more salad-style version.
2. Cut the chicken fillet into strips. Season it with salt to taste, pepper to taste and oregano.
3. Heat 1 tablespoon olive oil in a pan and cook the chicken for about 6 to 8 minutes, until nicely browned and fully cooked through.
4. Cut the cherry tomatoes in half. Cut the cucumber into small cubes. Slice the red onion thinly. Halve the olives if you like.
5. In a large bowl, mix the pasta, cooked chicken, tomatoes, cucumber, onion and olives.
6. Add the crumbled feta, lemon juice, 1 tablespoon olive oil, salt to taste and pepper to taste. Mix gently so the feta does not turn into a complete white cloud.
7. Let the salad stand for 5 minutes so the flavors come together, then serve.

Tip: If you want a more filling version, add cooked chickpeas. If you want a lighter version, reduce the amount of pasta and add more vegetables.

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For days without long cooking: Try these Shrimp Bruschettas with Yellow Tomatoes, Basil and Parmesan.

Thursday

Turkish Egg Pan Menemen with Flatbread

Menemen proves that eggs, peppers and tomatoes can turn into a dinner with more character than many expensive dishes. The preparation is quick, the ingredients are basic and the flavor is very concrete.

Time: 20 minutesServes 2Difficulty: very easy

Ingredients

• 4 eggs
• 1 large pepper
• 1 small onion
• 2 large tomatoes or 250 g chopped canned tomatoes
• 1 garlic clove
• 1/2 teaspoon sweet paprika
• a little chili, optional
• 2 tablespoons oil
• 1 tablespoon chopped parsley
• flatbread or bread, for serving
• salt to taste
• pepper to taste

Method

1. Finely chop the onion. Cut the pepper into small cubes or thin strips. Chop the garlic.
2. If using fresh tomatoes, cut them into small cubes. You do not need to peel them, because this is a quick homemade version.
3. Heat the oil in a pan. Add the onion and cook for 2 to 3 minutes, until softened.
4. Add the pepper and cook for 5 minutes, until it begins to soften. Then add the garlic, sweet paprika and, if you like, a little chili. Stir and cook for another half minute.
5. Add the tomato, salt to taste and pepper to taste. Cook for 5 to 7 minutes, until you get a thick vegetable sauce.
6. Beat the eggs in a cup. Pour them into the pan and stir slowly over medium heat. The eggs should stay juicy, not dry.
7. When the eggs are just creamy enough, remove the pan from the heat. Sprinkle with parsley and serve with flatbread or bread.

Tip: Menemen is best when you do not overcook it. The eggs should be soft and juicy, because that is exactly what makes the dish good.

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Friday

Greek Gyros Bowl with Chicken and Potatoes

Friday deserves something more relaxed. A gyros bowl has everything: pan-seared chicken, crispy potatoes, fresh vegetables and yogurt sauce. It is the kind of plate you make at home, but it still carries the feeling of street food.

Time: 35 minutesServes 2Difficulty: easy

Ingredients

• 300 g chicken fillet
• 500 g potatoes
• 1 small cucumber
• 1 handful cherry tomatoes
• 1/2 red onion
• 150 g Greek yogurt
• 1 garlic clove
• 1 lemon
• 1 teaspoon oregano
• 3 tablespoons olive oil
• salt to taste
• pepper to taste

Method

1. Peel the potatoes or wash them well if the skin is nice. Cut them into smaller cubes or wedges so they cook faster.
2. Season the potatoes with salt to taste, pepper to taste, 1 tablespoon olive oil and a little oregano. Cook them in a pan or oven. In a pan, cook them for about 20 minutes over medium heat and stir several times. In the oven, bake them for about 25 minutes at 210 °C.
3. Cut the chicken into strips. Season it with salt to taste, pepper to taste, oregano, lemon juice and 1 tablespoon olive oil.
4. Cook the chicken in a hot pan for 6 to 8 minutes, until it gets a nice color and is fully cooked through.
5. For the sauce, mix the Greek yogurt, pressed garlic, a little lemon juice, salt to taste and pepper to taste.
6. Cut the cucumber into slices, halve the tomatoes and slice the red onion into thin strips.
7. Arrange the potatoes, chicken, cucumber, tomatoes and onion in a bowl. Spoon the yogurt sauce over the top and, if you like, add a few drops of olive oil.

Tip: If you want more of a “gyros” feeling, add a little sliced green salad or a piece of toasted flatbread.

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Saturday

Turkish Bulgur Pan with Vegetables and Yogurt

A Saturday dinner without meat that still does not feel like punishment. Bulgur cooks quickly, absorbs flavors beautifully and pairs wonderfully with tomato, pepper, chickpeas and yogurt.

Time: 25 minutesServes 2Meat-free

Ingredients

• 160 g bulgur
• 1 small onion
• 1 red pepper
• 1 tablespoon tomato paste
• 200 g cooked chickpeas
• 350 ml water or vegetable stock
• 150 g Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley or mint
• 2 tablespoons olive oil
• salt to taste
• pepper to taste

Method

1. Finely chop the onion and cut the pepper into small cubes.
2. Heat the olive oil in a pan or shallow pot. Add the onion and cook for 2 to 3 minutes, until translucent.
3. Add the pepper and cook for about 4 more minutes, until slightly softened.
4. Stir in the tomato paste and cook it for about half a minute. This short step makes the flavor deeper and less raw.
5. Add the bulgur and mix well so it is coated with the vegetables and tomato paste.
6. Pour in the water or stock, add salt to taste and pepper to taste. Cover and cook for about 10 to 12 minutes, or until the bulgur absorbs the liquid.
7. Stir in the cooked chickpeas and cook for another 2 minutes, just to warm them through.
8. Mix the yogurt with lemon juice, a little salt and parsley or mint.
9. Serve the bulgur pan with the yogurt sauce on top or on the side.

Tip: If you do not have bulgur, you can use couscous. In that case, do not cook it for long. Just pour hot liquid over it and leave it covered for a few minutes.

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Summer backup for later: When you run out of ideas, jump to Light Summer Recipes for Hot Days: 7 Quick Dinner Ideas Without Long Cooking.

Sunday

Greek Meatballs with Lemon Potatoes

Sunday stays homemade, only with a little lemon, oregano and yogurt sauce added to the picture. The meatballs are simple, while the potatoes get that fresh, slightly Mediterranean flavor.

Time: 40 minutesServes 2 to 3Difficulty: easy

Ingredients

• 400 g minced meat
• 600 g potatoes
• 1 small onion
• 2 garlic cloves
• 1 egg
• 2 tablespoons breadcrumbs
• 1 teaspoon oregano
• 1 lemon
• 180 g Greek yogurt
• 3 tablespoons olive oil
• 1 tablespoon chopped parsley
• salt to taste
• pepper to taste

Method

1. Peel the potatoes and cut them into smaller wedges. Put them in a bowl, add salt to taste, pepper to taste, the juice of half a lemon, 1 tablespoon olive oil and half of the oregano. Mix well.
2. Spread the potatoes on a baking tray and bake for about 30 to 35 minutes at 210 °C. Stir them once during baking so they brown more evenly.
3. Meanwhile, prepare the meatballs. Finely chop the onion and grate or press 1 garlic clove.
4. Put the minced meat, onion, garlic, egg, breadcrumbs, the remaining oregano, salt to taste and pepper to taste in a bowl. Mix the mixture well.
5. Shape small meatballs. If the mixture sticks to your hands, lightly moisten your palms with water.
6. Heat a little olive oil in a pan. Cook the meatballs for about 8 to 10 minutes, turning them during cooking so they brown on all sides. If they are larger, cook them another minute over lower heat.
7. For the sauce, mix the Greek yogurt, the second garlic clove, a little lemon juice, parsley, salt to taste and pepper to taste.
8. Serve the meatballs with the lemon potatoes and yogurt sauce. Add a little fresh vegetable on the side if you like.

Tip: If you want even juicier meatballs, let the mixture stand for 10 minutes before shaping. The breadcrumbs will absorb moisture and the mixture will hold its shape better.

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Shopping made easier: For this week, prepare a basic list: chicken, minced meat, eggs, Greek yogurt, cucumbers, tomatoes, peppers, potatoes, rice, bulgur, feta, lemons, garlic and oregano. From these ingredients you get seven different dinners, without the fridge becoming a collection of forgotten little containers.

What can you prepare in advance?

If you really want to get through this week without kitchen panic, you can prepare a few basics ahead of time. Cook the rice for Monday, wash the vegetables, prepare the yogurt base without cucumber, chop the onion and garlic, and keep lemons in the fridge, because this week they are practically working overtime.

Yogurt sauce is useful almost everywhere: with chicken, köfte, gyros bowl, bulgur and meatballs. Make it mild once, add garlic the next time, and then add a little mint or parsley the third time. That way, the same base will not feel like repetition, but like a smart kitchen shortcut.

Frequently Asked Questions

Are these authentic Greek and Turkish recipes?

Not completely. These are homemade, quick versions with a Greek-Turkish touch. The goal is that you can cook them with everyday supermarket ingredients, without complicated steps or a special hunt for exotic additions.

Can I replace Greek yogurt?

Yes. Use plain thick yogurt, sour cream or a mixture of yogurt and sour cream. Greek yogurt is the most useful because it is thick and makes a nice sauce.

Which dish is best for lunch at work the next day?

The most practical one is the Greek pasta salad with chicken, feta and olives. It works well cold, does not need much reheating and stays tasty the next day too.

Which dish is the cheapest?

The Turkish egg pan menemen and the Turkish bulgur pan with vegetables are the most budget-friendly choices. Both dishes are filling, and the ingredients are very kind to the wallet.

Can I make these dishes without meat?

Yes. In the gyros bowl, you can replace the chicken with halloumi or chickpeas. For the köfte plate, you can make vegetable patties from chickpeas, breadcrumbs, onion and spices. The bulgur pan is already meat-free.

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What to Cook for Slovenian Statehood Day? 7 Slovenian Lunch Ideas for a Holiday or Sunday Table

Slovenian Statehood Day is a good reason to put something homemade, familiar and a little more festive on the table. Not the kind of complicated plate that needs tweezers, three sauces and the steady hand of a surgeon, but Slovenian classics that smell like Sunday lunch, family gatherings and that quiet feeling when everything slows down for a moment.

Slovenian holiday lunch

What to Cook for Slovenian Statehood Day? 7 Slovenian Lunch Ideas for a Holiday or Sunday Table

If Slovenia had a flavour, it would smell like beef soup, roasted potatoes, roast pork, fried chicken, jota stew and homemade side dishes. This is a menu for a shorter holiday week, when we do not overcomplicate things, but cook dishes people actually love to eat.

Slovenian lunch without panic

This menu was created for the first week of summer holidays, when the working week is shorter because of the national holiday and the kitchen can also breathe a little. Instead of seven new quick lunches, this is one stronger article: a collection of homemade, classic and reliable dishes you can cook for Slovenian Statehood Day, Sunday lunch or a family holiday table.

The recipes are written so that even someone who does not cook every day can follow them. Each dish includes a more detailed method, because classic home cooking is not about being complicated. It is about understanding the order: what goes into the pot first, when to lower the heat, when to season and when to simply leave the food alone.

Holiday tip: if you want to prepare just one really beautiful festive lunch, choose the Wednesday option: beef soup, Wiener-style cutlet, roasted potatoes and seasonal salad. It is a classic that needs no explanation, only a big enough plate.

Jump to recipe

Beef soup, roast pork and roasted potatoes Fried chicken with potato salad Wiener-style cutlet, roasted potatoes and salad Jota with Carniolan sausage Trout with potatoes and chard Roast pork with young potatoes Boiled beef, roasted potatoes and apple horseradish Frequently asked questions

Suggested festive menu

For a more homestyle week

Monday: beef soup, roast pork and roasted potatoes

Tuesday: fried chicken with potato salad

Wednesday: Wiener-style cutlet, roasted potatoes and salad

Thursday: jota with Carniolan sausage

For the end of the week

Friday: trout with potatoes and chard

Saturday: roast pork with young potatoes and carrots

Sunday: boiled beef from soup, roasted potatoes and apple horseradish

Monday

Beef soup, roast pork and roasted potatoes

This is a lunch with the status of a Slovenian Sunday institution. Beef soup slowly does its thing, the roast brings that proper smell of home, and roasted potatoes make the table go quiet very quickly.

Time: about 2 hours Serves 4 Difficulty: medium

Ingredients

• 700 g beef for soup
• 2 carrots
• 1 onion
• 1 piece of celery root or parsley root
• 1 bay leaf
• a few peppercorns
• salt to taste
• 600 g boneless pork loin or pork neck
• 1 kg potatoes
• 1 large onion for roasted potatoes
• 3 tablespoons oil or lard
• pepper to taste

Method

1. Place the beef in a large pot and cover it with cold water. Cold water is important because the flavour of the meat will slowly release into the soup.
2. When the water comes to a boil, lower the heat. Use a spoon to remove the foam that gathers on top. The soup should not boil vigorously, it should only gently simmer.
3. Add the carrot, onion, celery root or parsley root, bay leaf, pepper and salt to taste. Cook for about 1 1/2 to 2 hours.
4. Season the pork for roasting with salt to taste and pepper to taste. Place it in a baking dish, add a little water and roast at 180 °C for about 1 hour, or until nicely browned.
5. Boil the potatoes, either with the skin on or peeled. Once cooked, cut them into slices.
6. Fry the chopped onion in the fat until soft and golden brown. Add the sliced potatoes, salt to taste and pepper to taste.
7. Roast the potatoes slowly so they catch a little on the bottom and develop flavour. Turn them occasionally, but do not stir constantly, or they will turn into mashed potatoes.
8. Strain the soup, slice the beef, let the roast rest for a few minutes, then cut it into slices. Serve with the soup, potatoes and salad.

Tip: the soup will be clearer if it only gently simmers while cooking. If it boils like a waterfall in Logar Valley, it will become cloudy and less elegant.

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Tuesday

Fried chicken with potato salad

Fried chicken is one of those dishes that instantly creates a festive feeling. It does not need much on the side: a good potato salad, a little patience with breading and oil that is not too hot.

Time: about 60 minutes Serves 4 Difficulty: medium

Ingredients

• 800 g chicken pieces
• 2 eggs
• 5 tablespoons flour
• 150 g breadcrumbs
• salt to taste
• pepper to taste
• oil for frying
• 800 g potatoes
• 1 small onion
• 3 tablespoons oil
• 2 tablespoons vinegar
• 1 teaspoon mustard
• 2 tablespoons sour cream
• a little warm water or soup

Method

1. First boil the potatoes with the skin on. Cook them until you can pierce them with a knife, but they should not fall apart.
2. Let the cooked potatoes cool slightly, peel them and cut them into thin slices. Add the finely chopped onion.
3. In a small bowl, mix oil, vinegar, mustard, sour cream, salt to taste and a little warm water or soup. Pour over the potatoes and gently mix.
4. Pat the chicken pieces dry with a paper towel. Season them with salt to taste and pepper to taste.
5. Prepare three plates: place flour on the first, beaten eggs on the second and breadcrumbs on the third.
6. Coat each piece of chicken first in flour, then in egg and finally in breadcrumbs. Press the breadcrumbs lightly onto the meat.
7. Heat the oil in a pan over medium heat. If the oil is too hot, the crust will brown too quickly while the meat remains raw.
8. Fry the chicken slowly, about 8 to 12 minutes per side, depending on the size of the pieces. Larger pieces need more time.
9. Place the fried pieces on a paper towel and serve with potato salad.

Tip: smaller chicken pieces are the most beginner-friendly, because they cook faster and more evenly.

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Slovenian classics

If this menu made you curious about Slovenian food, continue here

Holiday baking

Tarragon Potica – A Classic Slovenian Holiday Roll

A traditional Slovenian holiday roll with a fragrant tarragon filling and that unmistakable festive table feeling.

Food culture

Slovenian Cuisine Guide – Traditional Food, Wine & Culture Beyond Potica

A wider look at Slovenian cuisine, from everyday dishes and wine to the food traditions that go far beyond potica.

Wednesday

Wiener-style cutlet, roasted potatoes and seasonal salad

For Slovenian Statehood Day, you can confidently place a Wiener-style cutlet on the table. It may not be the most original dish in the world, but it is one of those dishes people click, cook and eat without getting lost in a philosophical roundabout.

Time: about 50 minutes Serves 4 Difficulty: easy to medium

Ingredients

• 4 pork or veal cutlets
• 2 eggs
• 5 tablespoons flour
• 150 g breadcrumbs
• salt to taste
• pepper to taste
• oil for frying
• 900 g potatoes
• 1 large onion
• 3 tablespoons oil or lard
• seasonal salad
• vinegar and oil for the salad

Method

1. Boil the potatoes until soft. You can cook them with the skin on or peeled, depending on your habit.
2. Place the cutlets between two pieces of cling film and gently pound them until thinner. Do not pound them with anger, the meat is not responsible for your day.
3. Season the cutlets with salt to taste and pepper to taste.
4. Prepare the flour, beaten eggs and breadcrumbs. Coat each cutlet first in flour, then in egg and finally in breadcrumbs.
5. Cut the cooked potatoes into slices. Slice the onion thinly or chop it.
6. Fry the onion in oil, add the potatoes, salt to taste and pepper to taste. Roast slowly until the potatoes brown nicely.
7. Heat the oil for frying in a pan. Fry the cutlets over medium heat for about 3 to 4 minutes on each side, until golden brown.
8. Wash the salad, dry it and season with vinegar, oil and salt to taste.
9. Serve the cutlets immediately, with roasted potatoes and salad on the side.

Tip: do not press the breadcrumbs too firmly onto the cutlet. A lighter coating breathes better during frying and becomes crispier.

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Thursday

Jota with Carniolan sausage

Jota is a dish that does not look for attention, but gets it anyway. It is thick, homemade, filling and perfect for the day after a holiday, when nobody feels like building lunch from five different pots.

Time: about 75 minutes Serves 4 Difficulty: easy

Ingredients

• 500 g sauerkraut or sour turnip
• 300 g potatoes
• 250 g cooked beans
• 1 onion
• 2 cloves garlic
• 2 bay leaves
• 1 teaspoon sweet paprika
• 2 tablespoons oil
• 1 Carniolan sausage
• salt to taste
• pepper to taste

Method

1. Peel the potatoes, cut them into cubes and place them in a pot with water. Cook until soft.
2. In another pot, fry the chopped onion in oil. Fry it slowly until soft and lightly golden.
3. Add the chopped garlic and sweet paprika. Stir for just a few seconds until fragrant. The garlic must not brown, because it becomes bitter.
4. Add the sauerkraut or sour turnip, bay leaves and enough water to cover everything. Cook for about 35 to 40 minutes.
5. When the potatoes are cooked, partially mash them with a fork. This will naturally thicken the jota.
6. Add the potatoes to the cabbage, then add the cooked beans. If the jota is too thick, add a little water.
7. Cook the Carniolan sausage separately or add it to the jota for the last 15 minutes of cooking.
8. Taste the jota and only now add more salt if needed, because sauerkraut and sausage are already salty.
9. Serve hot, with slices of sausage on top if desired.

Tip: jota is often even better the next day, because the flavours come together. This is a dish that knows how to work overtime.

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More Slovenian comfort food

Simple dishes with a very Slovenian soul

Sunday classic

Slovenian Beef Soup (Goveja Juha) — The Queen of Sunday Lunch

A closer look at one of Slovenia’s most beloved Sunday dishes, from slow simmering to the ritual of serving it.

Traditional side dish

Potato Žganci – A Traditional Slovenian Dish

A humble, hearty Slovenian dish made from potatoes and flour, perfect as a rustic side or a comforting meal.

Friday

Trout with potatoes and chard

After meat classics, a lighter lunch feels good. Trout, boiled potatoes and chard are a simple combination that feels fresh, homemade and festive enough if served nicely on the plate.

Time: about 40 minutes Serves 4 Difficulty: easy

Ingredients

• 4 cleaned trout
• 800 g potatoes
• 500 g chard
• 3 cloves garlic
• 4 tablespoons olive oil
• 1 lemon
• salt to taste
• pepper to taste
• a little flour for the fish, optional

Method

1. Peel the potatoes, cut them into larger pieces and boil them in salted water until soft.
2. Wash the chard. Cut the thicker stems into smaller pieces and leave the leaves larger.
3. Pat the trout dry with a paper towel and score the skin a few times. Season them inside and outside with salt to taste and pepper to taste.
4. If you want crispier skin, dust the trout very lightly with flour. Shake off any excess flour.
5. Heat oil in a pan and cook the fish over medium heat for about 5 to 7 minutes on each side, depending on size.
6. Quickly boil or sauté the chard. Then mix it with olive oil and chopped garlic.
7. Drain the cooked potatoes and mix them with the chard. Add a little more salt to taste if needed.
8. Serve the trout with the chard, potatoes and a slice of lemon.

Tip: do not turn the fish too quickly while cooking. Once the skin is nicely browned, it will release from the pan more easily.

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Saturday

Roast pork with young potatoes and carrots

Saturday roast is a great choice because the oven does most of the work. You prepare the ingredients, season them, then simply check from time to time what is happening in the baking dish.

Time: about 90 minutes Serves 4 Difficulty: easy to medium

Ingredients

• 800 g boneless pork loin or pork neck
• 800 g young potatoes
• 4 carrots
• 1 onion
• 3 cloves garlic
• 3 tablespoons oil
• 1 teaspoon marjoram
• 100 ml water or stock
• salt to taste
• pepper to taste

Method

1. Pat the meat dry and rub it well with salt to taste, pepper to taste and marjoram.
2. Wash the young potatoes well. If they have thin skins, you do not need to peel them. Cut larger pieces in half.
3. Peel the carrots and cut them into larger sticks. Cut the onion into wedges and lightly crush the garlic with a knife.
4. Place the roast in a baking dish and arrange the potatoes, carrots, onion and garlic around it.
5. Drizzle everything with oil and pour a little water or stock into the baking dish. The liquid helps keep the dish from drying out.
6. Roast at 180 °C for about 75 to 90 minutes. During roasting, spoon the juices from the dish over the meat a few times.
7. If the potatoes brown too quickly, loosely cover the baking dish with aluminium foil.
8. After roasting, let the meat rest for 10 minutes. Then slice it and serve with the vegetables from the baking dish.

Tip: resting meat is not a luxury. If you slice the roast immediately, the juices will run onto the board instead of staying in the meat.

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Still hungry for ideas?

More Slovenian recipes and sweet classics to keep nearby

Quick Slovenian classic

Savory Cottage-Cheese Štruklji (Puff-Pastry Version) – Quick, Simple, Always a Win

A quick and simple version of savory cottage-cheese štruklji, perfect when you want Slovenian comfort food without a long process.

Sweet treat

Walnut Slices with Buttery Vanilla Cream

A soft, creamy and nutty dessert for anyone who believes a good meal deserves a proper sweet ending.

Sunday

Boiled beef from soup, roasted potatoes and apple horseradish

This is a Sunday classic that can turn one soup into a full lunch. Boiled beef from soup, roasted potatoes and apple horseradish prove that good homemade cooking does not need much noise.

Time: about 45 minutes, if the soup is already cooked Serves 4 Difficulty: easy

Ingredients

• boiled beef from soup
• 900 g potatoes
• 1 large onion
• 3 tablespoons oil or lard
• salt to taste
• pepper to taste
• 2 larger apples
• 2 tablespoons grated horseradish
• 1 tablespoon lemon juice
• 1 teaspoon sugar, optional

Method

1. Take the boiled beef out of the soup and cut it into slices. If it has cooled, you can warm it in a little soup.
2. Boil the potatoes until soft, then cut them into slices.
3. Slice the onion and slowly fry it in oil or lard until soft and golden brown.
4. Add the potatoes, salt to taste and pepper to taste. Roast them slowly until nicely browned.
5. For the apple horseradish, peel and grate the apples. Immediately drizzle them with lemon juice so they do not turn brown.
6. Add the grated horseradish and a little sugar if desired. Mix and taste. If you want a stronger flavour, add a little more horseradish.
7. Place the slices of beef on a plate, add roasted potatoes and a spoonful of apple horseradish.

Tip: prepare apple horseradish just before serving, because it is best fresh. That is when it has the right sharpness and fruity freshness.

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Frequently asked questions

What is the best lunch for Slovenian Statehood Day?

The safest choice is a classic Slovenian festive lunch: beef soup, Wiener-style cutlet or roast pork, roasted potatoes and seasonal salad. These are dishes most people know, so they are a reliable choice for a family table.

Can part of the lunch be prepared one day in advance?

Yes. Beef soup, jota, potatoes for potato salad and some side dishes can be prepared in advance. With a festive lunch, the biggest win is good organisation, not rushing in the last 20 minutes.

Which dish should I choose if I am not an experienced cook?

The easiest choice is jota or oven-roasted pork with young potatoes. These dishes do not have many sensitive steps, just follow the order and do not overdo the heat.

What should I cook if I do not want a heavy meat lunch?

Trout with potatoes and chard is a lighter, fresher and still festive enough choice. It is also good for a summer week when we do not want food that feels too heavy.

Final thought: homemade lunch still has its charm

Slovenian Statehood Day does not have to be a day for complicated recipes. Sometimes the best tribute to a home table is to cook something we know, understand and gladly eat. Beef soup, roasted potatoes, roast pork, jota, trout and apple horseradish are not just dishes, but a small culinary reminder that homemade cooking still has strong character.

If you are looking for an idea for a festive or Sunday lunch, start here. One good dish, one big bowl of salad and a little more time at the table. That is more than enough.