An experienced educator who has worked as both a classroom teacher and an administrator, Suzana Ustabecir has been an instructional effectiveness specialist with Chicago Public Schools since 2016. When she isn’t working, she is a passionate cook of both savory dishes and sweets. Suzana Ustabecir particularly gravitates toward the Greek cuisine of her ancestorial homeland.

Over time, baklava has traveled widely beyond its Greek origins to become relatively commonplace around the world. However, there are many other Greek desserts that are significantly less known. Also known as “milk pie,” galaktoboureko first appeared in Athens pastry shops around a century ago. Although the filo dough of the galaktoboureko crust originated in Turkey, the dessert itself comes from Greece. Another traditional Greek dessert, glyka tou koutaliou, loosely translates to “spoon sweets.” Eaten with teaspoons, this treat is made by boiling fruit with sugar and various spices. Other common Greek desserts range from koulourakia ladiou (olive oil cookies) to loukoumades (deep-fried doughnut balls).