OPA! with Helena & Vikki Moursellas

OPA! A Celebration of Greek Taverna Culture

When you hear the word ‘OPA!’ in Greece, it’s more than just an exclamation – it’s a feeling. A joyful expression of celebration, connection, and the simple pleasures of life. For Greeks, food is never just about eating; it’s about gathering, sharing stories, and creating memories around a table where time slows down and every bite brings people closer together.

This spirit of togetherness is at the heart of the Greek taverna. From sun-soaked coastal villages to mountain hideaway, tavernas are where locals and travellers alike experience the essence of Greek hospitality – warm welcomes, seasonal dishes, and recipes passed down through generations. It’s a place where the aroma of grilled seafood mingles with laughter, and where every meal feels like a feast.

In OPA!: Recipes Inspired by Greek Tavernas, twin sisters Helena and Vikki Moursellas invite you to experience this magic at home. Inspired by their travels across Greece and childhood memories of summers spent in Halkidiki, they’ve created over 80 recipes that celebrate the flavours and traditions of taverna dining. Think crisp chickpea fritters, smoky grilled calamari, succulent pork chops, hearty oven-baked beans, and honey-soaked walnut cake – all designed to bring the convivial spirit of Greece to your table.

With stunning photography, stories from beloved tavernas, and tips for stocking your Greek pantry, OPA! is more than a cookbook – it’s an invitation to embrace the joy of cooking, sharing, and saying OPA! in your own kithchen.

In Conversation with Helena & Vikki Moursellas

Helena and Vikki – we are loving OPA! so much here at Maldon. Tell us about the title – what this word mean to you, and how does it capture the essence of Greek cooking and hospitality?

OPA! is more than just a word! It’s a feeling to us, it captures the joy and warmth that are at the heart of Greek culture. It’s a celebration of life. The word can be used in many ways, like smashing plates, which is what a lot of people know it for, but it’s also used to express excitement, encouragement and joy around the table. Every taverna has its own charm, shaped by the people who run it and the recipes they’ve passed down through generations.

The book is filled with taverna classics and new favourites – which recipe do you think best represents the spirit of a Greek taverna, and why?

This one is a hard one because there are so many dishes that capture the spirit of a Greek taverna. But for us, it has to be the lamb kleftiko. It represents everything a taverna stands for slow cooking, comfort, generosity, and the kind of food that brings people together.
There’s something so special about kleftiko. When you unwrap the baking paper and foil, the aromas just fill the room, oregano, lemon, garlic and suddenly everyone gathers around the table.

For home cooks outside of Greece, what are your top tips for bringing authentic Greek flavours to the table?

Focus on good quality ingredients, we love using olive oil from Greece and cooking with the seasons. Greek food is all about letting simple, beautiful produce shine. Use plenty of lemon, fresh herbs and a good pinch of sea salt, and don’t be shy with the olive oil, it brings everything together. Keep your pantry stocked with staples like Greek oregano, feta, olives and capers, and taste as you go.

Food and storytelling are deeply intertwined in OPA! Can you share a memorable story or personal connection behind one of the recipes in the book?

Beef pastitsio is our childhood favourite and still is as adults. Pappou (grandfather) would collect us from school, and the first question we’d ask was what Yiayia had made for dinner? She always knew pastitsio was all we ever wanted. Our friends would always ask if there was enough for them.

Helena & Vikki – What does a normal day in the life look like for you both?

We start the day with coffee, of course! Both of us work in recipe writing and on food shoots, but our days are a little different. Vikki balances her time between being a mum to her beautiful daughter Billie and working as a freelance food chef, while I’ve been living and working in London over the past year as a freelance food stylist and recipe developer. Even though our days can look quite different, food is always at the centre of what we do, whether it’s creating new recipes, styling dishes, or sharing
meals with family and friends. The love for food and storytelling keeps us connected, no matter where we are.

Name three things in the kitchen you can’t live without!

Olive oil, salt and a Microplane

Do you have a current favourite cookbook that you’re reading?

Good Things – Samin Nosrat

Soutzoukakia – Pork and Beef Meatballs in Tomato Sauce Recipe

This classic dish is enjoyed in many Greek and Turkish homes and is perfect on a wintry day – it’s a comforting recipe when we are feeling a bit homesick. The cumin and cinnamon add warmth to the soutzoukakia, along with fresh herbs, and it is often served with fluffy, buttery rice or roasted potatoes. Be sure not to use lean minced meat here, as this will make the soutzoukakia dry. Our yiayia would always use a mix of pork and beef together, as they both have a good amount of fat.

Feeds: 4-6 people

Ingredients:

• 500 g (1 lb 2 oz) minced (ground) pork

• 500 g (1 lb 2 oz) minced (ground) beef
• 1 white onion, grated
• 2 garlic cloves, crushed
• small handful of chopped fresh
• oregano leaves
• 1 teaspoon dried Greek oregano
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 80 g (1 cup) fresh breadcrumbs
• 1 egg, lightly beaten
• 1 tablespoon olive oil, plus extra to serve
• Maldon Sea Salt flakes
• freshly cracked black pepper
• fluffy, buttery white rice, to serve
• 100 g (3½ oz) Greek feta, cut into 1 cm (½ in) thick slices

TOMATO SAUCE:

• 1 tablespoon olive oil
• 1 brown onion, roughly chopped
• 1 garlic clove, crushed
• 1 tablespoon chopped fresh
• oregano leaves
• 800 g (1 lb 12 oz) tinned crushed tomatoes

Method:

1. Preheat the oven to 200°C (400°F). Lightly grease a large baking dish.
2. To make the tomato sauce, heat the olive oil in a saucepan over medium heat and cook the onion for 8 minutes, or until softened. Stir in the garlic, oregano, crushed tomatoes and water. Reduce the heat to low and simmer for 20 minutes, or until reduced and thickened.
3. Meanwhile, in a large bowl, combine the pork, beef, onion, garlic, fresh and dried oregano, cumin, cinnamon, breadcrumbs, egg and olive oil. Season with salt flakes and cracked pepper. Knead the mixture for 2–3 minutes, until well combined. Using 2 tablespoons of the mixture at a time, roll the mixture into oblong-shaped meatballs.
4. Arrange the meatballs in the baking dish in two single layers. Pour the tomato sauce evenly over the top. Bake for 35–40 minutes, until the meatballs are cooked through and golden brown.
5. Serve the meatballs and tomato sauce on a bed of rice (see note below), drizzled with a little extra olive oil and with feta slices on the side.

A NOTE ON PREP

The meatballs and tomato sauce can both be made the day before and kept covered in the fridge. Remove the meatball mixture from the fridge 30 minutes before cooking.

SERVE ME WITH

Fluffy, buttery white rice, like our yiayia would make it.

1. Rinse 300 g (1½ cups) medium-grain white rice until the water runs clear. Melt 70g (2½ oz) salted butter in a saucepan with a lid over low heat, then add the rice and toast for 5 minutes, stirring frequently. Pour in 750 ml (3 cups) chicken broth or vegetable stock and bring to the boil.
2. Reduce the heat to low, cover with a lid and simmer for 15 minutes, being sure not to remove the lid during the cooking time. Turn the heat off and allow the rice to sit for 20 minutes, then fluff the grains up with a fork and serve.

Where to Buy OPA!

You can buy OPA! here, and start being creating with food and flavours in the comfort of your kitchen.

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Helena & Vikki’s recipes!