This is a delicate braided large egg biscuit, not too sweet—one of the best versions of its type. The recipe comes from Ellie Souvlis, who grew up in Athens but didn’t begin to cook Greek specialties until she moved to this country to marry her husband, Harris, an Athenian who had started his medical practice in Connecticut several years earlier.

Keep these biscuits in a cookie jar, so you can dip them into morning coffee and have them on hand when you want to put out something with