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2 lbs feta cheese |
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6 eggs
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1 pack of phyllo |
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salt and pepper
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1 cup of butter
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Crumble feta cheese with a
fork.
Beat the eggs and add to
feta cheese. Season
and mix well. Melt butter.
Butter a baking pan.
Place half the number of the
phyllo leaves at the bottom,
making sure that you
sprinkle with melted butter
each one after you place it
in the pan. Place on
top the cheese stuffing.
Place on top the rest of the
phyllo leaves, again
sprinkling with
butter. Fold the ends of phyllo inwards. Cut pie into individual
servings. Sprinkle
with butter and water.
Bake in medium heat for 30
to 45 minutes.
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SPINACH PIE |
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● 2 lbs of spinach |
● 10 green onions chopped
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● 1 bunch of dill chopped
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● 1 cup butter
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● 2 chopped onions
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● 1 1/2 cup olive oil
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● salt and pepper
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● 1 pack of phyllo dough
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In a pan, heat the oil and
sauté the onions. Add spinach. Let cook until all water is absorbed.
Season. Melt butter. Line buttered pan with half the phyllo, brushing each sheet with
melted butter. Place on top the spinach stuffing. Place on top the rest of the phyllo sheets, again brushing each one
with butter. Fold the ends of phyllo inwards. Cut pie into individual servings. Brush with butter and water. Bake at 200 C or 320 F for 30 to 45 minutes. |
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GREEK SALAD |
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● 2 large and ripe tomatoes sliced
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● 1 large pepper sliced
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● Some olives
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● 1 piece of feta cheese
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● 1 cucumber sliced
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● 1 onion sliced
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● 2 tsp oregano
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● salt and pepper
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● olive oil
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● 1/8 cup vinegar
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Wash vegetables thoroughly. Slice vegetables. Place in a bowl and add the olives. Season and mix. Place feta cheese on top. Pour the olive oil and vinegar on top of salad. |
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TZATZIKI |
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● 1 cup of yogurt
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● 3 cloves of garlic crushed
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● 1/4 cup olive oil
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● salt and pepper to taste
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● 1 small cucumber peeled and shredded
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● 2 tsp vinegar
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Place yogurt and cucumber in a cheese cloth to remove water. Mix all ingredients in a bowl. Garnish with olives.
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GARLIC DIP |
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● 2 potatoes
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● 4 cloves of garlic crushed
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● 2 tbs vinegar |
● 1/2 cup olive oil
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● 1 tsp salt |
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Peel the potatoes and boil them until soft. Drain and place them in a bowl and puree them. Add garlic, salt and vinegar stirring at all times. Stirring continuously add olive oil, a tsp at a time until all is
absorbed. |
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STUFFED TOMATOES WITH
RICE |
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● 8 large tomatoes |
● 2 tbs grated cheese |
● 1 1/2 cups olive oil
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● 1 tbs mint |
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● 2 medium sweet onions, chopped |
● 1 1/2 cups rice
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● 1/3 bunch of parsley chopped
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● 1 tbs tomato paste |
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● 2 tsp salt
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● 1 tsp pepper |
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Carefully holding the tomato
face up in your one
hand, slice the bottom
off, creating a small
lid (this will be used
to cover the opening in
the end). Then carefully
take out the flesh of
the tomato with a
teaspoon or with the
knife the following way:
put the knife vertically
half an inch from the
edge of the tomato being
careful not to make a
scratch on the skin.
Turn it so to separate
the flesh from the skin
forming a circle. Put
aside the flesh from all
the tomatoes into a
plate. Shake the
tomatoes above the plate
so the excess juices
will fall. When you
prepare all the tomatoes
put salt in them and put
them in the baking dish
with the opening facing
downward. In a big
skillet heat the oil and
sauté the onions, rice
and parsley until they
are golden. Add wine,
flesh of tomatoes, their
juices tomato paste and
some water. Add mint,
salt and pepper and let
simmer until completely
cooked. Turn off heat.
Take each tomato and put
in it stuffing with a
spoon. Place them in a
baking pan and sprinkle
them with olive oil.
Cover the pan with
aluminum foil. Put them
in the oven over medium
heat for an hour. Remove
aluminum foil and
occasionally baste them
with their juices. Bake
until all water is
absorbed. |
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STUFFED WINE LEAVES
(NTOLMADAKIA) |
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● 3 minced onions
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● 1 cup of rice
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● 1/3 bunch of dill chopped
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● 2 tsp mint
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● 1 1/2 cup olive oil
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● 1 jar grape leaves
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● 1/3 bunch of parsley chopped
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● 2 tsp salt & 1 lemon
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Wash the leaves. Place all ingredients in a bowl except leaves and half the oil and mix
well. Put a tsp of mixture in one end of each leaf and fold as follows. Roll the end with the mixture twice, until is covered. Fold the two vertical ends inside and continue rolling until done. Line the bottom of a large pot with grape leaves. Place layer of dolmades touching in pot next to each other. Add rest of olive oil. Cover with water. Place a dish over them. Cover pot. Let boil until water is absorbed. Serve with egg lemon sauce.
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RICE PUDDING |
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● 2 cups milk
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● 1/2 cup rice
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● 1/2 cup sugar
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● cinnamon |
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Bring milk to a boil. Add rice. Add sugar. Whisk for 2-3 minutes. When thick remove from heat. Serve in bowls. Let cool. Sprinkle with
cinnamon. |
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PASTITSIO |
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● 1 lb minced meat of beef
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● 1 can of chopped tomatoes
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● 1/2 cup olive oil
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● 5 balls of allspice
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● 1 large onion
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● 1 tbs tomato paste |
● 1 cup white wine
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● 1 cinnamon stick
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● 1/2 bunch of parsley chopped
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● 2 cloves of garlic chopped
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● Salt and pepper to taste
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● 1 Bay leaf
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● 1 pack thick macaroni |
● 4 tbs butter |
● 3 cups grated cheese
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● 4 tbs butter |
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● 6 tbs flour |
● 1 can evaporated milk
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● 2 cups of water
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● 1 tsp nutmeg
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● 1 egg yolk
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● salt and pepper |
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Fill half way a large pot with water and bring to a boil. Add
macaroni and stir every 5 minutes. Let cook according packaging instructions.
Drain macaroni. Place butter in pot and let it melt. Add some salt. Saute spaghetti and remove from heat. Place in a baking pan and sprinkle with half the cheese. Heat olive oil in a large saucepan over medium heat. Saute the onions and parsley until golden brown. Add the meat into saucepan until white. Add white wine. Add tomatoes, cinnamon stick, bay leaf, all spices, salt and pepper. Let cook until all juices are absorbed. Remove
cinnamon stick. Place meat on top of spaghetti and spread. Melt rest of the butter. Warm the milk with 2 cups of water. Add to butter, the flour and whisk. Add slowly the warm milk and whisk at all times. Add egg yolk and nutmeg. Add half the remaining cheese. Place sauce on top of meat and spread. Sprinkle with the rest of cheese. Bake in medium heat for 30 to 45 minutes.
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MOUSAKA |
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● 2 lbs eggplants sliced horizontally
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● 2 cloves of garlic, chopped
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● 1 cinammon stick |
● 1 can evaporated milk
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● 4 large potatoes sliced horizontally
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● 1/2 cup wine
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● salt and pepper
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● 2 cups water
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● 1 lb minced meat
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● 1/2 bunch parsley chopped
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● 2 cups grated cheese (Greek kefalotiri)
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● 1/2 tsp nutmeg
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● 1/2 cup olive oil
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● 1 can tomatoes
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● 4 tbs butter |
● 1 egg yolk |
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● 1 large chopped onion
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● 1 tbs tomato paste |
● 6 tbs flour |
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Place eggplants in a bowl with salted water for 30 minutes. Strain and wipe dry with paper towels. Fry potatoes and eggplants in sunflower oil. In a pot heat olive oil and
sauté onion. Add meat and
sauté while pushing down with a fork and stirring. Add garlic and
cinnamon. Season. Add wine. Add parsley. Add tomatoes and stir. Simmer until all water is absorbed. Line the bottom of a baking pan with potatoes. Place on top eggplants. Place on top meat. Bake in medium oven until golden. Warm milk and water. Add to butter, flour and stir. Add milk on a steady thin stream stirring constantly. Add egg yolk and nutmeg. Place
béchamel sauce on top of minced meat in baking pan. Sprinkle with cheese. Bake over medium heat until golden.
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LOUKOUMADES |
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● 5 1/2 cups flour
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● warm water ( the amount is according to how soft or firm the dough
will be)
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● 2 cups sugar
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● 1 cup water
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● cinnamon |
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● 1 tbs yeast |
● 1 tsp salt
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● 1 cup honey
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● oil for frying
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● 1 cup lukewarm water (for yeast)
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Sift flour and add salt. Dissolve yeast to water and let rest 10-15 minutes.
Make a hole in flour and pour yeast in it and mix gently. Whisk continuously adding warm water until a soft sticky paste is
formed. Let dough rise and double in size. Heat oil and drop 4-5 tbs in it from batter. When puffy and golden, remove and continue with rest of batter. Bring sugar, honey and water to a boil for 6-7 minutes. Pour syrup over hot loukoumades. Sprinkle with
cinnamon.
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