Quesbo Little Chefs · Cooking adventures around the world
A lemony pita. A crisp little triangle.
A spoonful of sunshine.
Build chicken souvlaki pitas, fold spanakopita triangles and spoon Greek yoghurt into bowls with honey and berries. Three family recipes and a new stamp for your tasty passport.
Kalimera — good morning! Welcome to a new stop in Quesbo’s Cooking Adventures Around the World. Find a grown-up cooking companion, choose your kitchen jobs and discover how good food comes together one small step at a time.
Our menu explores three approachable family dishes inspired by Greece: lemon-and-oregano chicken served in soft pitas, crisp spinach-and-feta triangles and a cool yoghurt bowl with honey and berries. The yoghurt bowl is our simple family variation on a familiar Greek pairing. Greece has many regional food traditions, so this is just a small taste. Choose one recipe today, or explore all three over several cooking sessions. Each recipe makes four servings or a batch to share, as indicated.
Choose your first taste
A little taste of Greece
Greek cooking has many regional and family traditions. This little menu explores familiar ingredients such as olive oil, lemon, oregano, spinach, feta and thick yoghurt. Our chicken is cooked in a home oven, the spanakopita comes in small triangles and the yoghurt gets a bright berry topping. Look for the different ways a soft ingredient can meet a crisp one.
Quesbo’s imaginary passport adventure
Quesbo opened the cooking passport beside a blue-shuttered window. On the imaginary table were pitas, a plate of golden triangles and four empty bowls. Everyone wanted to help, but there was only one spoon for the yoghurt. One little chef counted four portions, another passed the berries, and a third asked who wanted cucumber in their pita. Quesbo wrote a new word in the passport: SHARING. It meant sharing the jobs, listening to each other and leaving room for everyone’s choices.
Which small job could you share, and how could you make someone else feel welcome at your table?
A pita to build 01 / 03
Chicken Souvlaki Pitas
Lemony oregano chicken, warm pita and a cool cucumber-yoghurt sauce
Build a pita with the fillings your family enjoys. Our souvlaki-inspired version roasts small chicken pieces on a tray, so there are no skewers to thread. A grown-up looks after the chicken while little chefs stir the tzatziki and arrange the colourful fillings.
Ingredients
For the chicken
- 600 g boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Finely grated zest of ½ unwaxed lemon
- 1 tsp dried oregano
- 1 small garlic clove, crushed
- ¼ tsp fine salt, optional
- A small pinch of black pepper, optional
For the simple tzatziki
- 200 g plain Greek yoghurt
- 150 g cucumber
- 1 tsp lemon juice
- 1 tsp olive oil
- 1 tbsp finely chopped fresh dill, optional
- ½ small garlic clove, finely grated, optional for a stronger flavour
To assemble
- 4 soft Greek-style pitas or pitta breads
- 2 medium tomatoes, about 200 g
- 100 g cucumber
- ¼ small red onion, very thinly sliced, optional
- Lemon wedges, optional
Cook together
Little hands can- Measure the marinade ingredients before the raw chicken is added.
- Stir the tzatziki in a separate clean bowl.
- Arrange the prepared salad bowls and choose their own fillings.
- Cut and handle all raw chicken; manage its utensils and cleaning.
- Use knives, the grater, oven and hot tray.
- Check the chicken is fully cooked and the portions are cool enough to eat.
Large bowl and cover, Separate chopping boards and knives for raw chicken and vegetables, Grater, clean cloth or fine sieve, Small mixing bowl and spoons, Large rimmed baking tray and suitable baking paper, Tongs, clean serving utensils, food thermometer and oven gloves
Let’s cook
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Prepare a lemony marinade
Wash hands and vegetables first. In a bowl, mix the olive oil, lemon juice and zest, oregano, crushed garlic and optional seasoning. Children can help before any raw meat is added. An adult cuts the chicken into even pieces about 2–3 cm across, using a separate board, then stirs them into the marinade. Do not wash raw chicken. Cover and refrigerate for 30 minutes; wash hands and thoroughly clean everything that touched the raw meat.
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Stir a cool cucumber sauce
While the chicken marinates, work in a clean area with clean utensils. An adult coarsely grates the 150 g cucumber. Squeeze it firmly in a clean cloth or through a fine sieve to remove its watery juice. Stir the squeezed cucumber into the yoghurt with the lemon juice, olive oil and any optional dill or garlic. Cover the tzatziki and put it in the fridge.
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Get the fillings and oven ready
Heat the oven to 220°C / 200°C fan / gas 7. An adult cuts the tomatoes and remaining 100 g cucumber into small pieces suitable for your children. Slice the optional red onion very thinly. Put the fillings in separate clean bowls, cover and refrigerate. Line a large rimmed baking tray with baking paper suitable for this oven temperature. Keep the bread and salad well away from the raw chicken area.
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Roast the chicken pieces
An adult lifts the chicken onto the tray with tongs, spreading it in a single layer with a little space around each piece. Discard the leftover raw marinade. Roast for about 20–25 minutes, turning the pieces halfway through with the raw-chicken tongs. Set those tongs aside for washing and use clean utensils for the cooked chicken. The edges should take on some golden colour; timing will depend on the size of the pieces and your oven.
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Check, rest and warm the bread
An adult checks several of the largest chicken pieces with a clean food thermometer: the centre must reach 75°C for at least 30 seconds, or 70°C for 2 minutes. Keep cooking if needed. Without a thermometer, cut into the thickest pieces and check they are steaming hot throughout, with no pink meat and clear juices. Leave the cooked chicken for 5 minutes. Meanwhile, warm the pitas following their packet instructions.
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Build your own pita
Place the warm bread, cooked chicken, cold tzatziki and salad on the table in separate dishes. Once a grown-up has checked the serving temperature, spread a little tzatziki on each pita and add chicken, tomato, cucumber and a few optional onion slivers. Fold soft Greek-style pitas around the filling; open pocket-style pitta carefully if using that kind. Cut the finished portions as needed for your children, or serve the components separately for little food explorers.
From the table: Souvlaki is associated with small skewers of meat, often served with pita and accompaniments. Names and serving styles vary across Greece. This mild tray-roasted family adaptation keeps the lemon, oregano and tzatziki flavours without using skewers.
↑ Back to the recipe menuA triangle to fold 02 / 03
Spanakopita Triangles
Crisp little filo parcels with a spinach-and-feta filling
These golden triangles turn folding into a kitchen adventure. Inside the thin pastry is a mild mixture of spinach, feta and a little ricotta. Keep the filling cool and fairly dry, then take turns making neat folds; a slightly wonky triangle tastes just as good.
Ingredients
For the filling
- 300 g fresh spinach, washed and well drained
- 3 spring onions, trimmed and finely sliced
- 1 tbsp olive oil
- 150 g feta, drained and crumbled
- 75 g ricotta, drained of any loose liquid
- 1 tbsp finely chopped fresh dill
- Finely grated zest of ½ unwaxed lemon
- A small pinch of black pepper, optional
For the pastry
- 8 large filo pastry sheets, approximately 25 × 38 cm each (about 200–250 g; sheet sizes and weights vary)
- 3 tbsp olive oil for brushing, plus a little extra only if needed
Cook together
Little hands can- Crumble the feta with clean hands.
- Mix the cooled filling and help count 12 portions.
- Brush the pastry lightly and try folding with a grown-up’s help.
- Use the hob, knives, hot spinach and oven.
- Make sure the filling has cooled before children handle it.
- Cut the filo strips and check the hot filling before serving.
Large saucepan and stirring spoon, Sieve and bowl, Knife and chopping board, Mixing bowl and tablespoon, Pastry brush, Large baking tray and baking paper, Clean cloth, clean tea towel, wire rack and oven gloves
Let’s cook
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Prepare the pastry and spinach
If the filo is frozen, defrost it in the fridge according to the packet instructions before starting. Leave it wrapped until needed. Heat the oven to 190°C / 170°C fan / gas 5 and line a large baking tray with baking paper. An adult chops the spring onions. Put the washed spinach in a large pan over a medium heat, with just the water clinging to its leaves. Stir for 3–4 minutes until completely wilted.
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Let the filling lose its extra water
An adult tips the spinach into a sieve over a bowl and lets it cool until safe to handle. Meanwhile, heat 1 tablespoon olive oil in the same pan and cook the spring onions gently for 3–4 minutes until soft. Leave them to cool too. Squeeze the cooled spinach firmly with clean hands or in a clean cloth, discarding the liquid, then chop it finely. This step helps the finished pastry stay crisp.
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Mix and portion the filling
Put the cooled spinach and spring onions in a bowl. Add the feta, ricotta, dill, lemon zest and optional pepper, then mix until evenly combined. The mixture should hold together on a spoon rather than release a puddle. Divide it roughly into 12 portions in the bowl, using about one heaped tablespoon for each parcel. Feta brings salt, so no extra salt is needed in this version.
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Make three pastry lanes
Open the filo and keep the unused sheets covered with baking paper and a slightly damp clean tea towel; the towel should not touch the pastry directly. Lay one sheet flat, brush it lightly with olive oil, and place a second sheet on top. Brush lightly again. An adult cuts this double layer into three long strips, each about 8 cm wide. If your sheets are a different size, aim for strips about 8 cm wide and at least 30 cm long; the yield may vary.
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Fold each little triangle
Place one portion of filling near the bottom of a strip, leaving a small border. Fold a bottom corner diagonally across the filling to meet the opposite long edge, making a triangle. Fold that triangle upwards, then diagonally across again, keeping the triangular shape until you reach the top. Brush the final flap with a little oil to seal. Repeat with the other two strips, then use the remaining six sheets in three pairs to make 12 parcels altogether.
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Bake until golden and cool before biting
Place the triangles seam-side down on the tray, leaving a little space between them. Brush the tops lightly with the remaining oil. An adult bakes them for 25–30 minutes until the pastry is crisp and golden and the filling is piping hot. Leave on the tray for 5 minutes, then carefully move to a rack. Break one open to release steam and check that children’s portions are comfortably warm before serving.
From the table: Spanakopita is Greek spinach pie. Small folded versions are often called spanakopitakia. Recipes differ in their herbs, cheeses and pastry; this version uses ready-made filo and a little ricotta to soften the feta flavour, with no egg in the filling.
↑ Back to the recipe menuA bowl to finish 03 / 03
Greek Yoghurt with Honey & Berries
A cool, colourful bowl inspired by Greek yoghurt with honey
Thick yoghurt and a little honey make a simple Greek-style finish to the adventure. We add strawberries and blueberries for colour and a gentle burst of fruit. This is an easy recipe for little chefs to assemble, with a grown-up helping prepare the fruit.
Ingredients
For four colourful bowls
- 600 g plain Greek yoghurt, kept chilled
- 150 g fresh strawberries
- 100 g fresh blueberries
- 4 tsp runny honey (1 tsp per bowl)
- A tiny pinch of ground cinnamon per bowl, optional
Cook together
Little hands can- Count the bowls and wash berries with supervision.
- Spoon yoghurt into the bowls and make a swirl.
- Arrange prepared fruit and measure a little honey.
- Check ingredient labels and the honey age restriction.
- Cut or squash the fruit appropriately for the children eating it.
- Help with knives and keep the dairy ingredients chilled.
Four small bowls and spoons, Kitchen scales and teaspoon, Sieve and kitchen paper, Small knife and chopping board
Let’s cook
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Set out four little bowls
Wash hands and clean the work surface. Set out four small bowls and four spoons. Check the yoghurt’s use-by date and opening instructions, keeping it in the fridge while you prepare the fruit. An adult checks everyone’s ingredients and portions; do not use honey for babies under 12 months.
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Wash and dry the berries
Rinse the strawberries and blueberries gently under running water. Drain in a sieve and pat dry with clean kitchen paper, so they do not water down the yoghurt. Look over the berries and discard any damaged or mouldy fruit. Count a few of the blueberries together if you like.
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Make the fruit easy to eat
An adult removes the strawberry stalks and cuts the fruit into small pieces appropriate for each child. Cut or squash blueberries for young children rather than leaving them whole. Keep a few prepared pieces aside to decorate the bowls, and share the rest into four small piles.
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Spoon in a creamy base
Take the yoghurt from the fridge and give it a gentle stir with a clean spoon. Divide it between the four bowls, about 150 g each. Little chefs can smooth the top into a shallow swirl with the back of a spoon, or make a small hollow where the fruit can sit.
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Add colour and a honey ribbon
Divide the prepared strawberries and blueberries over the yoghurt. Measure 1 teaspoon honey for each bowl and drizzle it slowly across the surface. A small amount goes a long way. Add a tiny pinch of cinnamon only if your family would like it; the bowls are lovely without it too.
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Taste, notice and share
Serve straight away while the yoghurt is cool. Try a small spoonful of plain yoghurt first if you wish, then a spoonful with fruit and honey, noticing how the flavours change. Use a separate clean serving spoon for any extra yoghurt. Put unused ingredients back in the fridge promptly.
From the table: Yoghurt with honey, often called yiaourti me meli, is a familiar Greek dessert or snack and is frequently paired with walnuts. This fruit-topped family variation uses berries instead of nuts in the main recipe.
↑ Back to the recipe menuThree words for your cooking notebook
Souvlaki: Greek pieces of meat usually cooked on skewers. Our family version uses oven-cooked chicken pieces with lemon and oregano, served in pita bread.
Spanakopita: A Greek spinach pie, often made with feta and filo pastry. We fold the filling into individual triangles.
Tzatziki: A cool yoghurt-and-cucumber dip, commonly flavoured with garlic. Our gentle version sits alongside the warm chicken.
Your tasty passport · Greece
You helped. You made room.
You shared something delicious.
Sharing begins before a meal reaches the table: taking turns with a spoon, making space for another cook and asking what someone would like. Different choices can belong at the same table.
- Write GREECE at the top of a new notebook page. Draw your dish and add the date.
- Choose a suitable cooking job and agree how you will take turns with your grown-up or another little chef.
- At the table, ask someone what they would like. Pass the bowl or plate carefully and leave space for their answer.
- Earn your SHARING stamp: draw or write one way you shared a job, an ingredient or a kind thought.
Food detective: Does sharing a meal mean everyone must choose exactly the same toppings? No. One person might choose cucumber, another might prefer tomato, and someone may want the dip on the side. Sharing also means listening to different preferences.
A word for your journey: Kalimera — good morning. At the table: Kali orexi — Enjoy your meal.
Food and discovery notes for grown-ups
This original Quesbo adventure offers approachable family adaptations with mild seasoning and clearly shared cooking jobs. Souvlaki and spanakopita have regional and household variations. Our oven-cooked chicken pieces borrow souvlaki’s lemon-and-oregano flavours; the yoghurt-and-berry bowl is a family variation inspired by yoghurt with honey. This small menu offers a starting point for exploring Greece’s varied food traditions. Follow each recipe’s specific cooking and storage guidance, especially for raw chicken and chilled dairy. Never give honey to babies under 12 months. Recipes have not been kitchen-tested. Food images are AI-generated serving illustrations.
- My Greek Dish — Greek Chicken Souvlaki with Tzatziki
- Dimitra’s Dishes — Crispy Chicken Souvlaki Wrap
- My Greek Dish — Mini Spanakopita Triangles
- Dimitra’s Dishes — Greek Spinach and Phyllo Triangles
- Akis Petretzikis — Greek Spinach and Feta Cheese Pie
- My Greek Dish — Greek Yogurt with Honey and Walnuts
- Real Greek Recipes — Greek Yogurt with Honey and Walnuts
- GOV.UK — Cooking Food Safely
- GOV.UK — How to Chill, Freeze and Defrost Food Safely
- Food Standards Scotland — Know the Food Facts: Washing Raw Chicken
- NHS — Food and Drinks to Avoid During Weaning
- NHS — Foods to Avoid Giving Babies and Young Children
- Greek National Tourism Organisation — Cycladic Cuisine
- Greek National Tourism Organisation — Zorba the Greek project
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