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From bakeries to mushroom foragers, most small-scale food purveyors now have e-tail websites. If you’re felled by a hankering, chances are one of them can fill it. Meanwhile, here are a few of our favorites……..

Katina’s Greek Cafe: A great source for freshly baked baklavas, spanakopitas, and other filo-based pastries.

February 2010 issue of O, The Oprah Magazine

It’s easy to throw a big, fat Greek gathering, compliments of Kathy Skinos. Skinos grew up in the restaurant business. In 1981, her parents, Georgia and John Skinos, opened Georgia’s Greek Restaurant in Kansas City. Ten years ago, using recipes passed down through generations of her mother’s family, Skinos started Katina’s Greek Cafe, a frozen line of Greek pastries and appetizers.

“All of my products – tiropita (cheese pastry), spanakopita (spinach pastry) and baklava (dessert pastry) – are handmade in our commercial kitchen in Overland Park,” she says. “We use only the freshest ingredients, and I never add any preservatives.”

Skinos’ take-and-bake delicacies have merited national attention. They’ve been featured in Williams-Sonoma catalogs’ and Dean & DeLuca has commissioned her to make flavors exclusively for its customers. Skinos’ tiropitas have unique flavor combinations, such as mushroom and onion; kalamata olives; sun-dried tomato with roasted garlic; and lemon with capers.

The frozen Greek appetizers come in aluminum trays that can be popped into the oven for about 30 minutes, until the phyllo dough is golden brown and flaky. The baklava is already baked; simply thaw and enjoy. “You can taste the passion I have for my products and my Greek heritage with every bite,” she says. “Every piece of pastry is hand-rolled by family friends.”

The Kansas City Star – November 11, 2009

KATINA’S GREEK CAFE Overland Park, Kan.; (877) 835-0110 , katinasgreekcafe.com. Tiropitas with feta, cream and herbs, and spanakopitas with spinach and feta, made the old-fashioned way: plump, buttery and rich; 24 of either or a combination package.

The New York Times – December 3, 2008

OPA! It’s the only cafe located in your supermarket’s freezer section. But not to worry: Customers are hardly expected to grab a chair and dine among the Lean Cuisines. Katina’s Greek Cafe is a cafe in the figurative sense only, and during these next several weeks of tedious holiday parties, it’s a gift from the Greek gods. Katina is actually Kathy Skinos-Smith,, and her “cafe” is a line of traditional Greek pastries and appetizers, available pre-packaged in small aluminum containers.

Kansas City food historians will appreciate her pedigree: During the ’80′s, she and her parents ran the original Georgia’s Greek Restaurant at 102nd and Wornall. But a decade’s vacation from the industry gave her separation anxiety, and in 1999 she returned, liberating old friends including spanakopita and dolmades from the depths of anonymity.

In particular, Katina’s tiropita, a mgical pocket of filo dough filled with a feta and spice blend, is wonderful. Katina’s Greek Cafe is available at Hen House Markets, Cosentino’s Market and Dean & Deluca, among other stores. Visit katinasgreekcafe.com for a complete list.

Spaces Magazine – December 2008

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