RECIPE: REC: Whole Pumpkin Custards with Maple Syrup T&T

RECIPE:
Cheese pie no 2

Cheese pie no 2

Ingredients
12 phyllo pastry
3/4 kg feta cheese
7 eggs
2 cups milk
8 tbsp all purpose flour
5 tbsp butter
melted butter for the phyllo
salt-pepper

Preparation
Cut cheese into small cubes and place in a
bowl. Melt butter in a saucepan and add flour
stirring well till disolved. Add the milk
which must be real hot. Keep stirring till it
gives you a thick cream (bessamella). Add
salt, a pinch of pepper, remove from heat and
let cool. When cold pour it in the bowl were
you have the cheese. Lightly beat the eggs
and add in the cheese cream mixture. Stir
well.

Grease a baking pan and lay more than half of
the phyllo pastry leaves (7-smileys/bigeyes.gif, brushing each
one with melted butter. Pour mixture over the
top evenly. Fold in whatever phyllo is out of
the pan and cover with the remaining phyllo
pastry, brushing again each one with melted
butter. More butter to be placed on the last
one. Lightly score the top phyllo and spread
some water. Bake the pie at medium heat for
45-50 minutes.

 
CHEESEBREAD

CHEESEBREAD

This is a bread that we usually make to be
eaten the same day as it includes feta
cheese.

Ingredients
4 cups self-rising flour
5 eggs
20 gr baking powder
125 gr yoghurt
250 gr butter or margarine
1/2 kg feta cheese
sesame seeds
2 tbsp olive oil

Preparation
Beat the eggs with yoghurt. Add baking
powder. Melt butter or margarine and add
in the mixture. Cut feta cheese in small
cubes and add in mixture. Add flour. Knead
till it comes to a soft dough that leaves
your hands easily. When dough almost ready
add the oil. Divide dough into three balls.
Pat each one. Toss with sesame and bake for
50 minutes at 200C. (It is better to bake
them on a parchment paper).


Now, the recipe calls for self-rising and not
all-purpose flour. Can't figure out why is
that as there is yeast added. If your flour
is similar to self-rising (which I understand
is) I suppose you can use the same quantity.
Unfortunately I can't be of more help on that
as I'm always using self-rising for this
recipe.

 
Chicken with Bamyies

Chicken with Bamyies

Ingredients
2 chickens of 3/4 kg each
1 1/4 kg okra
3/4 cup butter or margarine
1 medium size onion
3/4 kg ripe tomatoes
salt-pepper

Preparation
Put bamyies in a large bowl with water and
wash them. Cut their stem around carefully so
that you don’t cut the heart of it and place
them in a pan. Sprinkle them with salt and
with lots of vinegar. Leave them outside at
the sun for one hour.

Meanwhile, cut the chicken in quarters, salt
and pepper them and let aside. Finely chop
the onion. Put the butter in a dutch oven and
add the pieces of the chicken stirring
constantly till browned. Add the onion. Keep
stirring. Add the tomatoes (diced). Let them
boil for 2-3 minutes and add 2 cups of water.
Let simmer for half an hour. Add bamyies,
cover with lid and let simmer again. Just
have it in mind in case the food needs more
water.

Note: If you like, you can fry the bamyies
first, but that way, you have to leave them
simmer less time because fryied bamyies
don’t need so much time to boil and not so
much water.

 
Chirino Me Selino (Pork stew with Celery/Greek)

Chirino Me Selino (Pork stew with Celery/Greek)

PORK STEW WITH CELERY

1 1/2 kg (3 lb, or 54 oz) pork meat
1 c olive oil
2 kgs (4 lbs, or 72 oz) celery
2 chopped onions
2 lemons,
2 eggs
salt and pepper
1 tbsp cornflour

Preparation
Clean the celery, wash and cut it in 3
pieces. In a saucepan boil salted water and
add the celery, bring to a half boil. Drain.
Cut the meat in parts, wash, salt and pepper
it. In a saucepan put, the meat , the olive
oil, onions and saute for 10 minutes. Add 3
cups of water and cook over low fire for half
an hour. Add the celery and cook for 15-20
minutes more. Dissolve the cornflour in. Add
liquide from the food. Shake the saucepan
with your hands to spread the sauce, put back
on the fire for 5 more minutes and serve the
food warm.

 
Dolmades

Dolmades

Ingredients
1/2 lb (225 gr) onions
1/2 pint (150 ml) olive oil
1/4 lb (100 gr) risotto rice (arborio or
cristallo)
1/2 pint (300 ml) boiling water
3 tbsp pine kernels
sea salt and black pepper
about 30 vine leaves, freshly picked of
preserved in brine
juice of 1 lemon
1/2 pint (300 ml) hot water

Preparation
Chop the onions and cook gently in 4 tbsp of
the olive oil in a saute pan. When softened
and pale golden, add the washed rice and stir
around for 2-3 minutes. Pour on the boiling
water, add the pine kernels, sea salt and
black pepper, and bring back to the boil.
Simmer gently until the water is absorbed,
about 6 minutes. Turn the stuffing onto a
plate and leave to cool. Meanwile prepare the
vine leaves. These can be bought in packets
or tins, or picked fresh from the garden. If
using preserved leaves, pour off the brine
and soak the leaves in a basin of cold water.
Separate them carefully, then drop them into
a pan of boiling water and blanch for 5
minutes ; drain. If using fresh leaves,
blanch for 10 minutes in boiling water, then
drain. Lay a heaped teaspoonful of stuffing
in the centre of each leaf, roll it up and
squeeze gently in the hand so that it does
not unroll.

When all the filling is used up, take any
unused leaves and lay them in the bottom of
the clean saute pant. Lay the stuffed leaves
on them and pour over them 4 tbsp olive oil,
2 tbsp lemon juice, and 1/2 pint/300 ml hot
water. Lay a small plate over the vine leaves
to weight them down lightly, and cover the
pan. Bring to boil and simmer gently for 45
minutes, checking once or twice that they are
not boiling dry. (Add more boiling water if
necessary).. Leave to cool in the pan. To
serve lay the dolmades on a flat dish and
sprinkle with a little more lemon juice.
Serve at room temperature.

This makes enough for 8-10 persons.

 
Frikasse (Lamb stew with lettuce/Greek)

Frikasse (Lamb stew with lettuce/Greek)

Ingredients
1 shoulder of lamb, boned
1 medium onion, thinly sliced
1 carrot, thinly sliced
1 stalk celery, thinly sliced
approx. 1 1/4 pints / 750 ml light veal or
chicken stock
2 bunches large spring onions
heart of a cos lettuce
1 tin artichoke hearts
1 1/2 oz / 40 gr butter
2 tbsp flour
sea salt and black pepper
2 egg yolks
juice of 1 lemon
2 tbsp chopped dill

Preparation
Cut the lamb in neat pieces, discarding all
fat, and put in heavy pot with the thinly
sliced onion, carrot and celery. Add enough
light stock (or water) to just cover the
meat, about 1 1/4 pints / 750 ml. Bring to
the boil, and skim until the surface is
clear. Cover and simmer for 1 hour, or until
the meat is just tender. Add the whole spring
onions, trimmed at the ends and cut in 1
inch/ 2-5 cm pieces, bring back to the boil
and simmer for 5 minutes. Then add the
lettuce heart, cut across in 2 inch / 5 cm
lengths. Bring back to the boil, then add the
drained artichoke hearts. (Fresh ones, boiled
till just tender, can of course be used with
advantage). Simmer for 2 minutes, then
transfer the contents of the pan to a deep
serving dish, using a slotted spoon so that
the liquid is left in the pan. Keep the dish
warm while you make the sauce. Strain the
stock, skim the fat from the surface and
measure 3/4 pint / 450 ml of it. Melt the
butter, add the flour and stir for 2 minutes.
Pour on the measured stock, stir till smooth,
and simmer for 3 minutes, adding sea salt and
black pepper as required. Beat the egg yolks
in a bowl with a wire whisk, add the lemon
juice and beat again. Stir in the chopped
dill. Pour a ladleful of the boiling sauce
into the egg and lemon mixture and whisk till
smooth. Pour the contents of the bowl into
the simmering stock and whisk over very low
heat for 3 minutes, keeping it just below
boiling point. Pour over the meat and mix
lightly but thoroughly. Serves 5. Serve with
boiled rice and a green salad, or some boiled
carrots.

 
Galaktoboureko

Galaktoboureko

Ingredients
1/2 kg phyllo pastry (sheets)
1/2 kg milk
6 eggs
1 kg sugar
200 gr fine semolina
1 vanilla
250 gr fresh butter
1 lemon

Preparation
In a crock-pot heat the eggs with half of the
sugar. Add the semolina and continue beating
the mixture. Pour milk into the pot and mix
thoroughly. Put the pot on the heat without
stop stirring. When it comes to the first
boil remove from the heat and add the
vanilla. Stir for a bit more, cover with lid.
Lay half of the pastry sheets in a greased
baking pan brushing each one with melted
butter. Pour evently on top the semolina
mixture. Fold in the leaves that comes out of
the pan and cover with the remaining phyllo
pastry, brushing each one with butter too.
With a knife, score the top phyllo sheet
carefully. Pour on top the remaining butter
and sprinkle some water over it. Bake in a
pre-heated oven for an hour at 180 degrees C.

Put the other half of sugar in a large
saucepan, add one glass of water and some
lemon juice and boil for 10 minutes till
syrup is thickened. When galaktoboureko is
ready, remove from oven and when cool, pour
the hot syrup on top of it. Serve.

 
REC : Stuffed tomatoes & zucchini with sauce (Gemista avgolemono)

REC : Stuffed tomatoes & zucchini with sauce (Gemista avgolemono)

Stuffed tomatoes & zucchini with
"avgolemono" sauce

Ingredients
for 4-6 persons
4 red tomatoes
4 medium zucchini
200 gr margarine
1/2 kg carolina or bonet rice
2 bouillon cubes
3 onions finely chopped
enough fresh parsley
a pinch of spearmint
salt-pepper
2 egg whites
juice from 1 lemon

Preparation
Wash and wipe the tomatoes and zucchini. Cut
off each stemmed end a thin slice and save
it. Remove pulp with a teanspoon. Salt
inside. In a saucepan put the margarine and
saute the onion till golden brown. Add in the
same saucepan the pulp grounded, the parsley,
the spearmint, the rice, salt and pepper.
when half-cooked remove from heat and let
aside. With a teaspoon fill in the tomatoes
and zucchini with the pulp mixture. Put
stuffed tomatoes and zucchini in a casserole
with little water and let them boil over
medium heat for about 35-40 minutes.

Prepare avgolemono as follows : Beat the egg
whites and add ,without stop beating, the
lemon juice and the broth. Pour over
tomatoes/zucchini and shake casserole so that
the sauce goes everywhere. Serve warm.

 
Greek Salad

Greek Salad

Ingredients
3 tomatoes in quarters
1 cucumber in round slices
1 medium sized onion in rings
1 green bell pepper in strips
1 lettuce finely chopped
180 gr feta cheese
1 tbsp oregano
3-4 tbsp olive oil
2 tbsp vinegar
salt
10 green or black olives

Preparation
In a bowl put tomatoes, cucumber, onion, bell
peppers, lettuce and olives. Pure vinegar and
olive oil on top, toss, and sprinkle oregano
and salt. Stir in. Ready.

 
KALTSOUNIA

KALTSOUNIA

This is a sweet cheese half-pocket pie from
Crete. Maybe it sounds peculiar but the taste
is Wonderful. Worth to try it.

Ingredients
2 kg flour
20 gr beer-yeast
1 cup milk
1 cup sugar
1 cup butter
1/2 cup oil
4 beaten eggs
water (as much as needed so that a medium
elastic dough created).

Preparation
In a large bowl put the oil, the butter, the
sugar and beat well. Add the eggs. Dissolve
the yeast in the milk and add in the butter
mixture.Add the flour slowly and then the
water. When the dough is ready, let it rise.

Meanwile prepare the filling.

Filling ingredients:
1 kg unsalted mizithra
4 eggs
1/2 cup sugar
1 tsp finely chopped spearmint
1/2 tsp ground cinnamon

Mix mizithra, eggs, sugar, spearmint and
cinnamon.Filling is ready.

Take dough and make a big round fyllo sheet
(about 0,5cm thickness). With a coup-pat(sp?)
cut small rounds (10cm diameter). In the
middle of each round put 1 tbsp of the cheese
mixture and close around without covering the
whole filling. That shape should look like a
star. When finished with the whole dough,
place small pies in a greased pan. Daub with
beaten egg (for colour) and toss with
cinnamon. Bake at 200C till their colour
becomes brownish.

Is eatable hot or cold.

Should you experience difficulties in
understanding the recipe just let me know
your query, as this is a translation from
Greek language.

 
Kouneli stifado (Rabbit with lots of small onions/Greek)

Kouneli stifado (Rabbit with lots of small onions/Greek)

Ingredients
2 rabbits, jointed (use the best parts only)
seasoned flour
2 1/2 oz /65 gr butter
4 1/2 tbsp olive oil
2 lb / 900 gr pickling onions, peeled
1 clove garlic, minced
1 tbsp tomato puree
1/2 pint / 300 mo dry white wine
1/2 pint / 300 ml chicken stock
sea salt and black pepper
2-3 sprigs thyme
2 slices dry bread, crusts removed
2 tbsp chopped parsley

Preparation
Dip the rabbit pieces in the seasoned flour.
Heat 2 oz/50 gr of the butter and 4 tbsp of
the oil in a casserole. Fry the rabbit pieces
until they are golden, then remove them and
add the onions to the pan. Fry until they
start to colour, then add the garlic and the
tomato puree. Stir and simmer gently for 2
minutes, then add the wine and stock which
have been heated together, and replace the
rabbit. Sprinkle with sea salt and black
pepper, add thyme, cover and cook for 2
hours, either on top of the stove or in a low
oven.

When it is almost ready, cut the bread in
triangles and fry till golden in the
remaining 1/2 oz / 15 gr butter and 1/2 tbsp
of oil. To serve, lift out the rabbit and lay
on a shallow dish. Surroung with onions, pour
the sauce over, and garnish with the
croutons. Serve with a green salad, and
boiled potatoes if you like. Serves 6.

 
Kreatopita (4 versions)

Kreatopita (4 versions)

1

Ingredients:
1/2 kg lamb
3/4 kg flour (all purpose is fine)
100 gr olive oil
100 gr butter
salt
pepper
1 egg
100 gr yoghurt

Preparation:
Brown the meat in a casserole with the oil, salt and pepper. Add enough water and boil it for about 1 and 1/2 hour in medium heat till softened. Cut meat in small-small pieces.
In a large bowl knead the flour, the egg, the yoghurt and a bit of water. Let the dough for 1 hour to double.
Divide the dough into 10 balls and open 10 thick round fyllo pastries. Bake 8 of them one by one in the oven. Don't burn them.
Put an unbaked fyllo pastry in a greased round pan with the edges to come out of the pan. Add the meat with little of his stock and the 8 phyllo pastries shattered. Spread the butter (warm) and cover with the remaining unbaked fyllo pastry.
Bake in a preheated oven in medium temperature for about 30 minutes.

2Ingredients:
1 package fyllo pastry (12 sheets)
various grated cheeses
1/4 kg minced meat
1 tbs butter
1 large chopped onion
1/2 ts parsley
1 stick cinnamon
2 tbs tomato juice
1 ltr milk
5 eggs

Brown the meat with the butter and the onion. Add the tomato juice, cinnamon, parsley, cinnamon plus salt and pepper to taste.
Simmer covered for 30-35 minutes. Let cool. In a greased pan put the 4 fyllos brushing each layer with melted butter. Add half of the meat and half of the cheeses. Put 2 more fyllos (brushing them again) and add the remaining meat and cheeses. Add the remaining fyllos and cut through the top layers.
Beat the eggs with milk and spread over the top. Let for 3-4 minutes to absorb and sprinkle with a bit of cheese.
Bake the pie at 170C for 45-50 minutes in a preheated oven.


3Ingredients:
1 1/2 kg kid's leg
4 onion peeled and quartered
16 artichoke hearts quartered
1 cup blugur
1 1/2 grated kefalograviera
5 beaten eggs
1 ts dill finely chopped
3/4 cup olive oil
salt and pepper
For the dough:
1/2 kg all purpose flour
2 tbs vinegar
1/2 cup olive oil
1 pinch salt
Preparation:
Put the kid and the onions in a large saucepan covered with salted water. Skim them and let them boil for about an hour. Take the meat out of the saucepan and put the artichokes in. Boil them for 20 minutes. Take the saucepan out of the heat and pure the blugur in.
Add the cheese, eggs, dill, salt and pepper. Bone the kid and add it in the artichoke mixture. Stir and let aside.
Prepare the fyllo pastry by mixing the flour, vinegar, olive oil, salt and periodically as mush as water it takes (1 cup approx.). Knead the dough for 20 minutes. Shape it in a ball. Divide it into 3 smaller balls and make 3 round fyllo.
Grease with 4 tbs olive oil a baking pan. Put the 2 fyllo pastries brushing each one with olive oil. Pure the meat/artichoke mixture on top. Cover the the last fyllo pastry and add the remaining olive oil.
Bake the pie for 45 minutes in a preheated oven at 200C.


4Ingredients:
1 kg minced meat
12 baklava sheets (fyllo pastry)
2 cups milk
1 cup butter
5 eggs
2 toast
2 onion chopped
1 tbs parsley finely chopped
1 tbs tomato paste
1 stick cinnamon
salt and pepper
1 cup kefalotyri
Preparation:
Brown the meat and the onions with half of the butter. Add the tomato paste melted in a cup of water, cinnamon, parsley, salt and pepper. Simmer till all water absorbed. In the meantime soak the toast with the milk in a deep plate. When meat ready, take the saucepan out of the heat, mash the soaked toast to a paste and add it in the meat. Take the cinnamon stick out. Add the cheese and the eggs slightly beaten. Stir in well.
In a greased baking pan place 7-8 fyllo pastries brushing each one with melted butter. Pure the meat mixture in. Turn in the fyllo that comes out of the pan and cover with the remaining fyllo pastries (always brushing each one with butter). Sprinkle the top with a bit of water and butter and bake the pie in a medium heat for 30-40 minutes. Let the pie cool for 30 minutes and serve.

-You can use any kind of meat (lamb, veal, chicken).
-You can combine the two mixtures (meat and egg/cheese). In this case don't add too much salt as the kefalotyri cheese is salted by itself.
-Always grease your baking pans otherwise the fyllo pastry will stick on the pan.
-Use preheated oven on high temperature.
-The recipe calls for baking at 350 degrees. Is this C or F ? Whatever it is, you firstly bake the pie covered with aluminum foil at high temperature for about 10-15 minutes and then reduce the heat to medium (still covered) for the remaining of time. The last 10 minutes, uncover so that the pie takes its colour. Usually these kind of pies needs 1 to 1,5 hours (in total) time baking.

 
Lahanodolmades (Stuffed Cabbage leaves)

Lahanodolmades (Stuffed Cabbage leaves)

Ingredients
1 whole cabbage
750 gr pork minced meat and 250 gr lamb
minced meat
1/2 c rice
3 medium onions, chopped
parsley and dill, chopped
2 tbsp butter
2 white eggs
salt and pepper
for the sauce :
3 tbsp flour
2 tbsp butter
1 c milk
2 egg yolks
lemon juice

Preparation
Have the cabbage poached in boiling water for
approximately 5-10 minutes. Then place it in
the strainer and drain. Meanwhile, mix the
minced meat with the rice (which has already
been washed), the chopped onion - parsley -
dill, the 2 whites of eggs and add salt and
pepper, thus making the stuffing. Put in each
piece of cabbage leave one tbsp of the
stuffing and roll the leave (not too tight).

In the casserol’s bottom put some cabbage
leaves and then put the rolled cabbage leaves
on top of these. Season with salt and pepper,
put some butter and cover them with few
leaves, adding water till the rolled leaves
are covered. Cover the casserole and simmer
in low temperature for about 1 hour.

In a smaller pot melt the butter and add the
flour and mix them up. Add hot milk and some
of the stuffed leaves’ stock and stir
continuously till you have a reduced sauce.
Add the egg yolks and lemon juice and let the
sauce boil for 1-2 more minutes. Serve the
stuffed cabbage leaves with this sauce on top
of them.

 
Lamb giouvetsi

Lamb giouvetsi

Ingredients
1 kg lamb
1/2 kg kritharaki pasta
5-6 very red tomatoes (for food)
1 onion, medium size, finely chopped
1 head garlic (8-10 cloves) finely chopped
1 cup olive oil
200 gr grated cheese
salt-pepper

Preparation
Cut lamb in small pieces and place it in the
baking pan. Unpeel tomatoes, finely chop them
and add in the pan. Add onion, garlic, olive
oil, salt, pepper and a glass of water. Bake
for about 2 hours in a pre-heated oven till
well browned. Turn lamb upside-down. Add
three more glasses of water and when it comes
to boiling add pasta and bake till water is
absorbed. Take out from the oven and spread
grated cheese on top.

 
Moussaka (Version from Chios)

Moussaka
(Version from Chios)

Ingredients
1/2 kg ground beaf
750 gr potatoes
750 gr big eggplants
3 eggs
500 gr milk
200 gr grated cheese
1 onion
cinnamon stick
500 gr ripe tomatoes
1/2 water-glass olive oil
100 gr butter
4 tbsp semolina
salt-pepper

Preparation
Cut eggplants and potatoes in thin round
slices. Slightly saute them in a skillet with
as much oil as needed.

Put oil in saucepan and saute the onion. Add
the ground meat, the tomatoes unpeeled and
grounded, the cinnamon stick and salt-pepper.
Stir constantly. When reaady remove from
heat.

In a saucepan put the butter and saute
semolina till golden brown. Add the eggs well
beaten with the milk. When the mixture
becomes thick enough remove from heat and add
half of the cheese.

In a greased pan put one layer of poatoes. On
top of it put one layer of eggplants. Pour in
all ground meat and add one more layer of
poatoes and eggplants. In each layer spread
some grated cheese. At the end pour on top
the semolina mixture and finish up with the
grated cheese. Bake in medium heat oven for
40 minutes.

 
Moussaka

Moussaka

Ingredients
1/2 kg (1 lb, or 18 oz) squash
1/2 kg (1 lb, or 18 oz) potatoes
1/2 kg (1 lb or 18 oz) eggplants
1 1/2 kg (3 lg, or 54 oz) ground meat
750 gr (1 3/4 lb, or 27 oz) ground ripe
tomatoes
1/2 cup olive oil
4 cups olive oil for frying
6 tbsp butter
1/2 cup chopped fresh parsley
2 large chopped onions
1 cup grated cheese
1 cup wine
1 portion bechamel sauce
salt and pepper

Preparation
Wash the vegetables and cut them in slices.
Put salt and pepper. Fry the potatoes first,
the squash after, and the eggplants at the
end. In a saucepan put the olive oil, onion,
tomatoes, ground meat, parsley, salt and
pepper and saute for 10 minutes. Add the
wine, 1 cup water, and cook for half an hour,
until be without liquid at all. Remove from
the fire, add in half the cheese and bread
crumbs. Prepare the bechamel. Butter a baking
pan and put in, the potatoes one next to the
other. Put over them, half the ground meat.
Over it put, the squash one next to the
other. Put over them the remaining ground
meat. Over it put the eggplants. Cover them
with the bechamel sauce. Pour over the
remaining cheese and bread crumbs. Melt the 6
tbsp butter and sprinkle well. Bake in medium
oven for 40 minutes. Let it cool and serve.

 
Pastitsio

Pastitsio

In a skillet in 1/2 cup butter saute 2 medium
sized onions, finely chopped, and 1 pound
minced beef for 2 to 3 minutes over medium
heat, stirring constantly. Add 1 medium sized
tomato, peeled and chopped, and salt and
pepper to taste. Lower the heat, and saute
the mixture for a few minutes, covering the
pan if the mixture becomes too dry. Min in
1/2 grated kefalotyri or parmesan cheese.

Cook 1 pound macaroni in boiling salted water
until it is just tender and drain it. Put half
the macaroni in pan, cover with the meat
mixture, and top with the remaining macaroni.
Top with besamel sauce (including kefalotyri
or parmesan and nutmeg). Season with
kefalotyri or parmesan. Bake the pastitsio in
a moderate oven for 40 to 50 minutes, or
until the cheese melts and the topping
browns.

 
Sfegato (Mytilini’s speciality)

Sfegato (Mytilini’s speciality)

Ingredients
2 kgs tender zucchini
5-6 eggs
1 big onion
dill
3-4 tbsp all purpose flour
300 gr kefalotyri or kefalograviera cheese
(grated)
ground pepper
sesame seeds (optional)
1 cup olive oil (the cup should not be full)
spearmint (for decoration)

Preparation
Unpeel zucchini and cut in round slices.
Finely chop the onion. Put zucchini and onion
in a casserole and boil till very soft.
Remove from heat and let cool. Add the eggs
well beaten, the cheese, the dill finely
chopped, ground pepper to your taste and the
olive oil. Stir thoroughly and then add the
flour and stir again.

Pour mixture evenly in a medium round baking
pan. Sprinkle sesame seeds on top and bake in
the oven at 180 degC till golden brown.
Garnish with spearmint.

 
small Cheese pies

small Cheese pies

Ingredients
1/4 lb (100 gr) feta cheese
2 oz (50 gr) cream cheese
1 medium egg
1 level tbsp chopped mint
black pepper
4-5 leaves fillo pastry
approx. 1 and half oz (40 gr) butter, melted

Preparation
Grate the feta cheese onto a plate and mash
the cream cheese into it. It does not matter
if it is slightly lumpy. Beat the egg and
stir in, also the chopped mint and black
pepper. Cut the leaves of filo into strips as
described above, and brush with melted
butter. Fill, roll up, and bake. Serve very
hot.

 
Stuffed Tomatoes (gemista)

Stuffed Tomatoes (gemista)

Ingredients
1 1/2 cup olive oil and 1/2 cup more
1 cup rice
12 tomatoes medium size
3/4 kg (1 3/4 lb,or 27 oz) potatoes
1/2 cup bread crumbs
1/2 cup chopped fresh parsley
2 large chopped onions
1/2 tsp cumin,
salt and pepper

Preparation
Wash and wipe the tomatoes. Cut off the
stemmed end a thin slice and save it. Remove
pulp with a teaspoon. Reserve pulp. Salt the
tomatoes inside. Peel and wash the potatoes.
Cut in four pieces. Ground the tomato pulp.
In a saucepan put, the 1 1/2 cup of olive
oil, onion tomatoes pulp and saute them for 5
minutes. Add the rice, with 1 cup water,
parsley, cumin, salt, pepper and cook until
the rice is half done. With a teaspoon take
some filling, and put it in the tomatoes. Do
not full them. cover with the tomatoe stems
you have saved from the beginning and put
them in rows, in a baking pan. Add the rest
1/2 cup of olive oil and the bread crumbs on
the tomatoes. Salt the potatoes, and put the
between each tomato. Add 1 1/2 cup water, and
bake in medium heat oven for 45 minutes.
Serve almost warm 2 pieces of tomatoes to
each person.

 
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