Haones Suites

“Haones Suites” Hotel is located in Ioannina, a block away from the entrance of the famous cave of Perama and just four kilometers from the city centre. It has a commanding view of both Mount Mitsikeli and Pamvotis lake.

It is built according to the local tradition and consists of three main buildings. The nine spacious and luxurious suites are fully equipped and are designed to meet every need.

Our hotel is the perfect base for excursions either in the beautiful city of Ioannina or in the nearby Zagori region with its picturesque stone villages, the amazing green wooded slopes, the traditional cobble paths that cross the National Park Vikos-Aoos, the running clear waters of Voidomatis river that crosses Vikos Gorge, and finally the famous stone bridges.

Zucchini pie of Epirus without phyllo dough

1kg zucchini, grated
3 eggs
3 cups gruyere, grated
200gr flour
1 cup low fat milk
½ cup olive oil
Salt and freshly ground pepper
1 spoonful finely chopped marjoram or 1 teaspoonful dried
Cayenne pepper
50gr butter in small cubes
Olive oil to coat the frying pan and the baking pan.

In a large bowl mix the zucchini, eggs, two cups of cheese, oil, milk, marjoram, salt and pepper. Gradually add flour and stir well until the batter is soft. Coat a baking pan with a little oil and spread the mixture evenly. Sprinkle with the remaining cheese and add the butter cubes.

Pre-heat the oven to 180 C. Place the baking pan in the oven and bake for about 55 minutes.

Zymaropita

300gr flour
1 or 2 eggs
2 tablespoons yoghurt
1 tablespoon oil
250gr feta cheese

In a medium sized bowl stir the flour, eggs, yogurt, olive oil and water until well mixed and thick. Crumble the feta cheese into small pieces and add to mixture.

Preheat oven and pour mixture into a well-greased pan. Place in the oven and bake at 200 C for about 25 minutes.

Zymaropita (dough pie) of Epirus

300gr strained yoghurt
3 eggs
200gr all purpose flour
100gr feta cheese
250ml water
50gr butter
100ml olive oil
Salt
Pepper

Whisk the yoghurt, eggs, water, olive oil and half the butter in a large bowl. Slowly add the flour until the batter thickens. Brush the baking pan with butter and pour mixture evenly into the pan. Grate feta cheese and sprinkle on top and dot with the remaining butter cut in cubes.

Place the baking pan in the oven and bake for about 30-35 minutes at 200 C.

Spinach pie of Epirus

400-500gr spinach
3 eggs
200gr feta cheese
70-80gr fresh cream
Salt and pepper
A little olive oil
1.5 rustic type phyllo dough

Filling: Put the olive oil and spinach in a large pot on medium heat. When the spinach has absorbed most of the oil, saute. Add a little fresh cream, the feta cheese, salt and pepper and stir well. Remove from heat, let cool and add the eggs, mixing well. Place a sheet of phyllo dough on the bottom of the baking pan, spread the filling evenly and cover with the remaining layer.

Bake at 180 C for 45-50 minutes.

Rice Pudding of Epirus

4 tablespoon rice
4 cups milk (full fat)
1 cup water
½ cup sugar
2 spoonfuls corn flour
1 teaspoon vanilla extract
Ground cinnamon

In a large pot, boil the rice for 10 minutes. Add 3 ½ cups of milk and let simmer for 15 minutes while stirring continuously. Add the sugar to the pot. In a small bowl, mix the corn flour with the rest of the milk and pour this into the pot. Boil the “ryzogalo” mixture for 10-15 minutes more stirring continuously, until it starts to thicken. Finally remove it from the fire and add the vanilla while continuing to stir. Let cool or refrigerate for 20 minutes. Serve in small bowls and garnish with cinnamon.

Let cool or refrigerate for 20 minutes and serve in small bowls and garnish with cinnamon.

Pispilita (Greens pie)

1 kg yellow flour (corn meal)
1 kg various greens (of your choice)
500 gr feta cheese
1 kg milk
125 gr olive oil
A pinch of salt

Butter the pan well and powder with approximately half the flour so that the surface of the pan is well covered. Chop the greens finely in a large bowl, wash, strain and put back in the bowl. Add a little salt, a slice of feta and oil.

Pour the mixture with the greens into the floured pan. Powder with the remaining flour over the entire pan. Sprinkle with a little oil and let soak for an hour. Bake in a moderate oven until it browns.

Milk pie of Epirus

2 liters milk
320gr fine semolina
300gr sugar
5 eggs, beaten
1 teaspoon vanilla
Fine sugar
Ground cinnamon

Place a large pot on high heat and pour in the milk, sugar and vanilla, stir until it starts to boil. Add the semolina and stir a little more until all ingredients are mixed together well. Remove the pot from the fire and let cool for about 5 minutes. Add the eggs. Place non-stick paper on a baking pan and pour on the mixture evenly.

Place the baking pan in the oven and bake for about 30-35 minutes at 200 C. Cover with a generous amount of fine sugar and cinnamon and serve warm.

Milk pie of Ioannina

2-2 ½ liters sheep milk
1 cup flour or semolina
8 eggs
2 tablespoons butter
1 cup sugar
½ teaspoon salt

Set aside 4-5 sheets of phyllo dough. In a pan pour milk, sugar and flour/corn flour or semolina. Bring the pot to the boil while stirring continuously until the mixture becomes a thick cream. Beat the eggs and set aside a small portion for later (about 1/8 of a cup). Cool the eggs, add to mixture and stir well. Place all the phyllo dough sheets in the baking pan, pour in mixture and spread evenly. Sprinkle with the remaining egg.

Brush the surface with melted butter or oil. Serve with sugar and cinnamon.

Leek pie

6 layers phyllo dough
1 ½ kg leeks
150-200 gr feta cheese
1 or 2 eggs
Salt
200 gr oil
1 ½ cup water

Prepare, wash and finely chop the leaks, add salt. Place in saucepan to prepare the filling. Add the grated feta, water, oil and eggs. Mix very well.

In a lightly buttered or oiled pan, spread a sheet of filo dough, sprinkle a little oil, and place the second sheet. Spread 1/4 of the filling on the second sheet and sprinkle the sheet with the liquid.