In Liza Lazarides’ little flat in Pretoria, the aroma of spices and freshly baked pastries were a daily symphony. Fresh from Greece, she and her family began their South African journey with modest means … but rich traditions.
Their humble abode, filled with the fragrant essence of Liza Lazarides’ – better known as Mama Liza – culinary artistry, was a sanctuary where love was served on every plate.
“Cooking is not a recipe … it’s a kind of love. If you haven’t got love in your heart, don’t do it.” To this day, Mama Liza lives by these words. In that tiny kitchen, she poured her heart into every dish, especially her famous baklava. Layer upon layer of delicate pastry, honey and nuts, each piece a reminder of her heritage and heart.
“I am a Greek woman … we all cooked and baked. It was just how it was. Back then there were no delis, supermarkets or take aways. Family mealtimes were all about sharing a table and talking about the day and making plans. Always over big plates of home-cooked food.”
Needless to say, her two boys, George and Peter grew up enveloped in the warmth of these home-cooked meals. The dinner table was their sacred space … a place where the day’s worries melted away with every bite. The scent of fresh baking filled their memories, shaping their values around the joy of sharing a meal.
Fast forward to the late 80s, and you’ll find Mama Liza rolling up her sleeves and diving into the world of home industry. With her husband out of work after a stroke, she knew she had to step up to keep the family going and support her sons’ businesses. And so, it wasn’t long before the community started ordering food, biscuits and cakes from her.
This deep-rooted appreciation for food and family ignited a spark in her sons. What began as a simple love for their mother’s cooking blossomed into a grand vision. Ocean Basket. Today, this restaurant collection, well known for its delicious seafood, has spread its wings globally, carrying with it the essence of Mama Liza’s kitchen.
Despite the success and the international acclaim, she remains the heart of the restaurant. In her home kitchen, she continues to create her signature baklava, each piece crafted with the same care and passion as in her humble beginnings.
“I take great pride in doing things consistently well. Every biscuit, every piece of baklava, every tub of tzatziki must taste and look the same. I love how people enjoy eating what I prepare, I enjoy knowing that my products and foods are distinctive not only because of how they are prepared, but also because I take great care in the packaging and presentation. It all has to work together.”
Today, at almost 90-years-old, Mama Liza is still the kind, tell-it-like-it-is, caring and hospitable dynamo she’s always been. Someone who loves welcoming people into her home and making sure that everyone around her table is well, full and cared for.
Mama Liza’s story is a delicious reminder that the best times are still found around the family dinner table, where every meal is an act of love.
She dishes out some more about her love for heartfelt meals …
What’s one of your earliest dishes?
I was the youngest of seven children. It was war time and my family had very little. We all had cooking responsibilities. Back then we prepared the basics like Horta (a kind of spinach) and we baked bread. It was all about the staples. My mother was very strict and taught us how to do things right.
Your signature dish?
My cheese and spinach pies (tiropita or spanakopita) are extremely popular. I still supply private clients and even some coffee shops and restaurants with my pies. People also love my biscuits, my tarama and tzatziki. Everything that’s prepared in my kitchen is prepared from scratch with natural ingredients. I even make my yoghurt for the tzatziki from scratch.
No meal is complete without…
Love, family and friends.
Your fave meal to make?
Since I am a vegetarian, my favourite thing to do, is to go to the vegetable garden and pick what’s ripe. I then prepare my meal for the evening with whatever I have pulled out of the ground. The whole process brings me great joy.
Kitchen tools you can’t go without?
Kenwood mixer and incredible ovens. Other than that, I do everything by hand using simple tools.
Your recipe for life?
To be the best mother you can be. Understand your children and do not allow anyone to run them down. Know their strengths and build on those strengths. Be an active mother. Wake up at 5am, prepare breakfast and take time to say your prayers … morning and evening. Live simply even if you have achieved great success. Never forget your roots.
What does your ideal picnic basket look like?
Freshly baked bread, always. Olives, sliced fresh tomatoes and a wonderful cheese. The food should be simple so we can savour and enjoy the natural flavours.
Mama Liza’s shares her Spring Spanakopita recipe
This classic Greek dish is a savoury pie filled with spinach, feta cheese, and herbs, all wrapped in flaky phyllo dough … a traditional recipe.
You’ll need: 750g blanched spinach; 1 medium onion finely chopped or 3-4 spring onions (chopped only white parts); 2 Tbsp olive oil; 3 Tbsp chopped parsley; 2 Tbsp chopped dill; 1/4 cup chopped fresh mint; 1/4 tsp nutmeg; 1 tsp sugar; 300g crumbled and grated feta; 3 eggs; 12 phyllo sheets
To make: Heat up a medium-sized pan with one tablespoon olive oil. Start by sautéing the onions until they become soft and translucent. Add the spinach to the pan, making sure to squeeze out any excess water from it.
Continue to sauté the spinach along with the onions for a few more minutes. Sprinkle in the herbs, nutmeg, and sugar, and sauté everything together for another 2-3 minutes. Let this cool.
Grate half of the feta cheese, and crumble the remaining half. In a small bowl, beat an egg and then mix it with the crumbled feta. Combine the egg and feta mixture with the sautéed spinach mixture. Also, add the other tablespoon of olive oil and make sure everything is well mixed.
Take a pan that’s about 25 x 40 cm and brush it with olive oil. Place a sheet of phyllo dough in the pan and brush it with more olive oil. Repeat this step with five more phyllo sheets.
Spread the spinach mixture evenly over the phyllo sheets. Cover the spinach with six more phyllo sheets, brushing each one with olive oil.
You can either trim the excess phyllo hanging over the pan or roll it in.
Use a knife to score the top of the phyllo (don’t cut all the way through, just through the top phyllo sheets) to create about 10-12 pieces.
Bake the dish in the preheated oven for approximately 40 minutes or until the phyllo turns golden brown. Once done, remove it from the oven and allow it to cool. Then, cut it into pieces. Enjoy with loved ones!
