5 zucchinis
200gr olive oil
2 eggs
400gr feta cheese
1 teaspoon spearmint
400gr condensed milk
100gr margarine
1 pinch salt
1 pinch pepper
Wash and peel the zucchinis and using a grater or mixer make a chunky paste. Crumble the feta cheese in a bowl and add the other ingredients, stirring well. Pour the well-blended mixture into a non-stick baking pan brushed with oil.
Bake for 45 minutes at 150 C.
1kg peeled green walnuts
1kg sugar
1 ½ water
Juice of ½ lemon
Cloves
1 cinnamon stick
Use small and tender green walnuts. Peel away the skin with a knife and trim off the two tops of each walnut. Warm for 2-3 minutes in boiling water. Repeat 2-4 times to remove bitterness. Strain and cool. When cool, prick a side of the walnut, squeeze to drain well, and top each with a clove.
Boil the sugar water and cinnamon stick and add the walnuts, removing the foam. Boil for 15 to 20 minutes. Let cool in pot. Reheat to blend syrup and add lemon juice.
1 cup trahanas (cracked wheat)
4 cups water
Salt
Pepper
Butter
Oil
Feta cheese
1/2 cup milk
Pur the water in a large pot, add the butter and ‘trahanas’ (cracked wheat) and cook on high heat. Stir until the mixture boils and continue cooking on medium heat for 20 minutes. Add cheese and milk.
Add salt and pepper. Ready to serve.
400gr sour trahana from Psahna
200gr olive oil
150gr fresh milk
1.5 kg water
1 pinch salt
1 pinch pepper
Mix water and olive oil in a large pan over high heat. After 2 minutes add salt, pepper, the trahanas (traditional pasta) and the milk.
Stir until mixture boils and leave on medium heat for 20 minutes.
1 ½ cup frumenty (cracked wheat) boiled and strained
½ kg feta cheese
4 eggs
2 layers village-style phyllo dough
2 ½ cups milk
Salt and Pepper
First boil the frumenty (cracked wheat). In a large bowl mix the boiled frumenty, milk, egg and feta. Spread one layer of phyllo dough in an oiled baking pan and pour the filling over the dough. Cover with second layer of dough and baste with goat butter. With a knife, cut 4 or 5 holes in the dough in different places to release the steam while baking.
Preheat oven and bake at 200 C for one hour.
1kg feta cheese
2 eggs
Fresh spearmint (as much as you want)
Flour for the phyllo dough layer (for 10 layers approx. ? kg flour)
In a medium sized bowl mix the flour, 1 tablespoon oil, 1 tablespoon vinegar, half teaspoon salt and enough lukewarm water to firm dough as too soft dough is difficult to roll out. (Tip: brush the phyllo dough with corn flour; it will roll out easier). Knead the dough very well, cover and let sit for half an hour. Separate into ten dough balls. Prepare the filling for the “tyropitari”. Melt the cheese or grate in a bowl. Beat the eggs, add cheese, spearmint and pepper and stir well. Then roll out the phyllo balls one by one add filling and fold each layer into a square.
Heat the olive oil on high heat until it simmers. Put each tyropitari, one by one, in the pan and fry over medium heat on both sides until golden brown. Remove from pan. Serve hot, garnished with a hint of spearmint.
For the phyllo dough:
500gr all purpose flour
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon sugar
1 cup water
For the filling:
1kg spinach
1 large onion1 bunch dill
1 bunch parsley
350gr feta cheese
2 eggs
Salt
Black pepper
A little olive oil
In a medium sized bowl, mix the ingredients for the phyllo dough with enough lukewarm water to avoid too soft dough. Knead the dough very well, cover and let sit in the refrigerator for half an hour. Next prepare the filling: wash and clean the spinach and mix onion, parsley and dill in a blender, adding a little olive oil. Pour the mixture into a pan with a little oil, saut? at medium heat for about five minutes and add the spinach. Season as desired and stir for five more minutes. Remove the pan from the stove and strain the spinach. In a bowl cut the feta cheese into small pieces. In another bowl beat the egg seasoning and add to the feta cheese. Add the feta mixture to the spinach and stir until well blended. Make phyllo layer by separating the dough into two parts the bottom layer (2/3 of the dough) and the top layer (1/3 of the dough). Roll out the two layers and place bottom layer in oiled pan (dough covers sides of baking dish). Add the filling, pouring evenly. Cover with the remaining layer of dough and join the two layers by folding their edges inwards. Brush the top with olive oil and make small holes on the surface with a fork so that the pie does not rise.
Bake in a preheated oven at 180 C for 50-60 minutes.
1 cup olive oil
2 cups coarse semolina
3 cups sugar
4 cups water
1 cinnamon stick
2 cloves
Zest of 2 oranges
Pour water and sugar in a large pot and boil for 5 minutes. Next add the cloves and cinnamon, stirring until the mixture turns into syrup. In a second pot, pour oil and let it heat for 2-3 minutes. Add the semolina to the hot oil and stir until thoroughly mixed. Finally add the syrup to the semolina mix, lower the heat and stir for 3-4 minutes until the mixture thickens.
Pour the mixture into a cake mould. Let it cool and refridgerate for about 2 hours.
7 cups water
1 ½ cup olive oil
4 cups of coarse semolina
4 cups of sugar
20 almonds, whitened
Ingredients for syrup
3 cups of water
1 cups of sugar
1 cinnamon stick
Bring water and oil to the boil in a large pan. Once it begins to boil, add the semolina and stir constantly to prevent sticking. As the sweet takes shape, slowly add the sugar and allow to thicken turning reddish-brown. Remove pan from heat and let cool. Pour evenly into an oiled baking dish. Cut the ravani into squares and sprinkle top with chopped almonds.
Bake at 200 C for one hour. For the syrup, boil all ingredients together, approximately for 15 minutes. Drizzle the sweet with syrup or sprinkle with powdered sugar and cinnamon.
6 eggs (separate the whites from the yolks)
140gr sugar
140gr semolina
70gr flour for all purposes
For the syrup:
250gr sugar
220gr water
Using a mixer, beat yolks with 100gr of sugar until fluffy and white. Add semolina, flour and stir with a spoon. Beat the egg whites separately in the mixer with 40gr of sugar until thick and add to the mixture gradually while stirring gently with a spoon. Empty the mixture into a square baking pan, basted in butter and floured.
Bake in a preheated oven at 170 C for 20-30 minutes.
4 tablespoons rice
4 cups milk (full fat)
1 cup water
½ cup sugar
2 spoonfuls corn flour
1 teaspoon vanilla extract
Ground cinnamon
Wash the rice and boil for 10 minutes. Add 3 ½ cups of milk and let simmer for 15 minutes, stir often. Add the sugar to the mixture. In a small bowl dissolve the corn flour with the remaining milk and add to the pot. Boil the ryzogalo (rice pudding) for 10-15 minutes, stirring continuously until it thickens. Remove from heat, add the vanilla and stir.
Refrigerate for 20 minutes and serve in five or six bowls, sprinkled with cinnamon.
For the dough:
1kg flour
½ cup olive oil
Juice of 1 lemon
1 teaspoon salt
2 tablespoons honey
1 tablespoon vinegar
For the filling:
500 gr. feta or myzithra cheese
500 gr spinach
1 bunch dill
1 bunch mint
1 bunch wild greens (kafkalithres)
3 bunches spring onions
2 eggs
1 wine glass olive oil
Salt
Pepper
Dough: Knead all the ingredients for the dough together and let them rest for 30 minutes. Roll out into a thin phyllo sheet. Filling: Wash the spinach and herbs well and cut up finely. Place in a large bowl and add the remaining ingredients. Place three sheets in an oiled baking pan. Add the filling gradualy between the three sheets. Pour on a little oil and sprinkle with water.
Place in the oven and bake at 180 C for 30 minutes.
1/2 cup water
1 cup milk
1 tablespoon sugar
1 tablespoon salt
2 eggs
2 tablespoons oil
2 vanilla sticks
3 tablespoons baking powder
6-7 tablespoons flour (until the mixture thickens)
A little oil
3 tablespoons honey and walnuts
In a small bowl mix water, milk and 2 eggs. Add sugar, salt, vanilla and oil. Stir well. Add baking powder and as much flour as needed for the mixture to thicken. The mixture should have a doughy consistency.
Fry on low heat with a little oil. Place the dough in a frypan in small quantities so there are small and many “tiganites’. Top with honey and walnuts.
500gr Greek honey
500gr sesame
Zest of 1 lemon and/or 1 orange
1 cup rose water or a spoonful of corn oil
In a frying pan roast sesame seeds for about 5 minutes on high heat. Pour honey and lemon/orange zest into a large pot and boil for 10 minutes. Let the mixture simmer on lower heat and add the roasted sesame seeds while stirring. When the mixture has thickened remove from heat and let sit (no more than 10 minutes).Line baking pan with non stick paper and sprinkle with rose water or corn oil. Pour mixture slowly and evenly into pan. Use a rolling pin to spread the mixture so there are no holes or gaps.
Let cool for 10-15 minutes and using a sharp knife cut into strips or small squares. Leave the strips/squares to cool for about an hour or until dry.
1 kg milk
1 cup flour
3 tablespoons fine semolina
½ cup of butter cow or goat butter1 ½ cup of sugar
5-6 eggs
Vanilla
4-5 phyllo layers, buttered
Dissolve the flour in 2 cups of cold milk until it becomes mush consistency. Bring the remaining milk and sugar to the boil. As soon as it begins to boil, pour in the mush, vanilla, semolina and half the butter. Stir and remove from heat. Beat the eggs and pour into the cream, stirring the mixture very quickly. Place 3 sheets of buttered phyllo dough at the bottom of a buttered baking dish. Pour in the cream. Cover the milk-pie with the remaining 2 sheets of phyllo dough (buttered) and cut into strips.
Bake the milk pie in a moderate to hot oven for about an hour.
2 ½ cups flour
2 cups fresh milk
1 cup water
2 ½ cups crushed feta cheese
½ cup sweet trahanas (cracked wheat)
2 cups grated fresh zucchini
1 cup oil
4 eggs
Salt
Pepper
In a large bowl, put the milk, some water and the trahana (cracked wheat or couscous). Let soak for at least 15 minutes. Separately beat 3 of the 4 eggs lightly and add ⅓ of the oil and the flour. After stirring well, add the milk with the trahana, the feta cheese and the zucchini; stir lightly. The mixture should be a fluid porridge. Pour into a relatively deep baking pan (35 cm). Spread the porridge evenly in the pan. Beat the 4th egg together with ⅓ of the water and spread lightly with an upside down spoon over the top.
Bake at 200 C until golden-brown.
½ kg feta cheese
4 eggs
1 glass of milk
Traditional phyllo dough
Olive oil and salt
In a medium sized bowl mix salt, olive oil, flour and a glass of lukewarm water. Knead the mixture and let sit for 30 minutes. For the filling use a small bowl to stir eggs, milk, feta cheese and a spoonful of olive oil.
Roll out the dough until it is thin and cut in the middle to form two equal squares.
Place half the dough in baking pan spread filling and cover with remaining dough. Bake at 180C for 50 minutes
3 eggs
Zest and juice of 1 orange
½ cup mastic liqueur
1 teaspoon baking powder
600gr. flour for all purposes
Corn flour to assist the rolling of dough
Grated walnuts or almonds to sprinkle on top
Cinnamon
In a large bowl mix the eggs, liqueur, orange zest, orange juice and baking powder. Stir and gradually add the flour to make a firm dough (not too soft). Cover the mixture and let sit for half an hour. Roll out the dough and cut in long strips. Cut out different shapes or with a fork fold the dough right before frying.
For the syrup, stir all ingredients in a separate pan to reach a boil on high heat. As the mixture heats, remove foam with spoon. Once boiled, cook for about ten minutes on low heat or until it becomes thick.
Warm olive oil on high heat until it simmers. Place two strips of dough, the diples, in the hot oil and fry on both sides until they turn golden brown. Repeat with each dipla and place onto a plate lined with kitchen towel. Put the cooled diples on a large plate in rows, or one on top of the other and drizzle with the warm syrup. Sprinkle with cinnamon and walnuts.
Oats
Almonds
Linseed
Honey and tahini
In a large bowl stir all the ingredients together until thoroughly mixed.
Pour the mixture into a baking pan and bake at 170? C for 10 minutes. When ready cut into strips or squares.
500gr blackberries
400gr sugar
1/8 cup water
Wash the blackberries very well. Place a large pot on high heat, cook the blackberries with the sugar and stir occasionally. Skim the foam.
Lower the temperature and leave the jam to thicken.