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Baklava

1kg almonds (chopped)
1kg phyllo dough crust
1 cup breadcrumbs
400gr vegetable butter
2 spoonfuls cinnamon
Whole cloves

For the syrup:
2kg sugar
6 glasses water
Lemon juice

Baklava

In a medium sized bowl, stir the crushed almonds with the cinnamon and breadcrumbs. Melt the butter, grease the baking pan with butter and spread the buttered phyllo sheets. Lay out five phyllo sheets. Sprinkle each sheet with the filling and cover with phyllo. Baste the phyllo sheets with butter. Place five phyllo sheets without filling on top. Butter the last phyllo sheet and cut the baklava into diamond shapes. Put a clove in the middle of each piece.

Baklava

Bake the baklava for about 1 hour in a medium oven. Prepare the syrup, not too thick. Pour on the warm baklava making sure the syrup covers the cuts in the dough.

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Cheese and spinach pie

Store-bought phyllo dough
700gr spinach, finely chopped
2 medium size leeks, cut in thin slices
4 finely chopped spring onions
300gr feta cheese, crushed
2 eggs, slightly beaten
1 cup finely chopped dill
½ cup olive oil
Salt
Freshly ground pepper

Cheese and spinach pie

In a large bowl, mix the spinach, leeks, spring onions, salt and pepper. Rub with the hands for a minute to lose their liquids. Empty the liquids and squeeze the herbs well. Set aside for 30 minutes. Add the feta cheese, the eggs, the dill and the olive oil and mix all together. Preheat the oven to 180 C. Brush a round baking pan with two tablespoons of olive oil and roll out the phyllo dough to the largest diameter making sure the edges cover the side of the pan. Spread the filling evenly and cover with a second phyllo sheet. Join the edges from the inside making a crust. Brush the top with the remaining olive oil and using a sharp knife carve the top of the pie, without reaching the bottom, in squares or diamond shapes. Sprinkle a few drops of water on top.

Cheese and spinach pie

Place in the oven and bake at 180 C for 40 minutes until golden-brown.

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Cheese pie of Rhodes

Store-bought phyllo dough
500gr crushed feta cheese
400gr traditional kasseri cheese, crushed
1 cup yoghurt
3 eggs
1 cup milk
Salt
Pepper
A pinch nutmeg
Olive oil
A little butter

Cheese pie of Rhodes

Flling: In a large bowl, beat the eggs with the yoghurt. Add the cheeses, salt and pepper and mix all the ingredients well. Preheat the oven to 200 C. Melt the butter (2 tablespoons) and add to a cup of olive oil. Place half the phyllo dough in a buttered baking pan. Pour in the filling and cover with the remaining phyllo sheets (8 sheets down, 7 up) basting each with a mixture of oil and butter. Using a knife or scissors cut the extra dough over the rim and close the pie, joining the edges from inside. Brush the surface with a beaten egg. Add the glass of milk and cover with sesame seeds. Refrigerate for 2-3 hours.

Cheese pie of Rhodes

Place in the oven and bake at 180 C for 60 minutes.

Ingredients
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Cheese pies of Patmos

For the dough:
1 ½ kg all-purpose flour
150gr butter
½ cup olive oil
1 cup sugar
300gr lukewarm milk
1 sachet dry yeast
1 tablespoon rose water
A little cinnamon
For the filling:
1.6gr myzithra cheese
16 eggs

Cheese pies of Patmos

Dough: Knead all the ingredients together and leave to rest. Roll out a sheet and spread in a round baking pan. Filling: Grate the “myzithra” cheese and stir in 15 eggs. Add one teaspoon rose water and a little cinnamon. Mix all the ingredients together. Pour out the filling evenly and join the edges to create a crust.

Cheese pies of Patmos

Place in the oven and bake at 200 C for 50 minutes.

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Cherry tomato spoon sweet

25 medium sized tomatoes
1kg sugar
½ kg almonds
½ teaspoon citric acid
2 vanilla sticks
Water to cover the tomatoes.
A pinch of lime

Cherry tomato spoon sweet

Peel the tomatoes. Make two holes in the bottom and with a tooth pick remove the seeds. Wash once and place in lime water for 10 minutes. Next, wash 5-6 times to clean and let drain. Put almonds inside each tomato. Place the tomatoes in a pot in rows and cover with sugar. Let sit for 12 hours. Then add as much water as needed to cover the tomatoes. Pour the tomatoes into a large bowl and boil until the mixture thickens. Add the citric acid and the vanilla.

Cherry tomato spoon sweet

Let cool and store in sterilised jars.

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Cookies with safran

530gr flour for all purposes
125gr chlori cheese of Astypalea or anthotyro cheese
8gr dry yeast
125gr margarine or olive oil
1 tablespoon honey
200ml full fat milk
50ml soda water
½ teaspoon baking powder
? teaspoon bicarbonate soda
1 teaspoon saffron
½ teaspoon powder spice
½ teaspoon white pepper
? teaspoon clove
½ teaspoon salt

Cookies with safran

In a medium sized bowl mix yeast 8 ml lukewarm water honey and 50gr flour. Stir well cover and leave the mixture in a warm place for 30 minutes. In a second bowl stir the saffron and baking soda and let sit for 30 minutes. In a bowl sift the remaining flour baking powder and salt. Add both mixtures together along with the crushed cheese. Then add the melted margarin, the soda/saffron mix and gradually the milk. Knead well for about 10 minutes until the dough does not stick to your hands. If necessary add extra flour or water. Cover the dough and leave in a warm place for 1 hour. Separate the dough, shape cookies and let sit in a warm place for 40 minutes.

Cookies with safran

Pre heat the oven to 200 C. Bake the “kitrinikouloura” for 20-25 minutes at 180 C. Let cool completely and serve.

Ingredients
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Domatokeftedes (Tomato balls)

5 ripe tomatoes
2 finely chopped onions
2 spring onions with their leaves finely chopped
½ fresh finely chopped mint
2 spoonfuls finely chopped fresh oregano
2 spoonfuls finely chopped fresh thyme
1 spoonful bukovo
1 egg (beaten)
1/2 cup spicy kefalotyri cheese (grated)
4-5 spoonfuls self-rising flour
Olive oil for frying
Salt
Freshly ground pepper

Domatokeftedes (Tomato balls)

Wash and chop the tomatoes. Put the tomatoes, onions, spring onions in a bowl and mix together with a spoon. Add the thyme, oregano, mint, cheese, egg and the “bukovo” (spicy red pepper flakes) and season with salt and pepper. Slowly stir in the flour to a mush-like consistency.

Domatokeftedes (Tomato balls)

In a frying pan, heat the olive oil and using a spoon drop the dough balls in the oil and fry for 2-3 minutes on each side. Drain the “domatokeftedes” on kitchen paper and serve.