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.

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 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.

Kasiopita pie of Epirus

? kg flour
3 eggs, beaten
300gr feta cheese
25gr butter
500gr milk
300gr yoghurt

Mix together the milk, yoghurt, lightly beaten eggs and butter in a large bowl. Stir well and gradually add the flour. Add the feta cheese. The mixture should be a thick mush; add more flour, if thin and a little milk, if too thick. Spread the dough in a round, medium sized oiled baking pan.

Sprinkle the top with a little olive oil and bake at 200 C until golden brown.

Cheese pie of Epirus

1kg feta cheese
5 eggs
200ml milk
salt
pepper
nutmeg
1.5kg puff pastry dough

In a large bowl cut the cheese into small pieces, add milk and half the eggs. Add the salt, pepper, nutmeg and stir well. When filling is ready, place the puff pastry dough on bottom of baking pan, spread the filling evenly and cover with remaining layers. In a small bowl, beat the remaining eggs with a little milk and pour on top of the layers. Cut the pie in pieces before it is baked.

Preheat oven to 180 C. Bake for 45-50 minutes.

Baklava of Epirus

1.1 / 2kg baklava pastry dough
400 gr almonds
200 gr nuts
300 gr butter
2 tablespoons sugar
1 tablespoon ground cinnamon
3 tablespoons toasted breadcrumbs
  
For the syrup:
  
4 glasses water
4 glasses sugar
800 gr glucose
½ teaspoon brown cinnamon

Scald almonds in hot water to blanche. Brown in the oven and rub with paper towel. Mix with the sugar, cinnamon, breadcrumbs and walnuts. Melt the butter in a bain-marie. Brush the baking pan with a butter brush, spread two sheets of baklava dough at bottom, brush with butter and continue to spread 10 sheets. Next, begin to spread the phyllo dough adding a sprinkling of almonds to each layer after basting with butter. When layers reach the middle of the pan begin to sprinkle more almonds and continue. Close to the top of the pan, stop sprinkling almonds and spread 10 layers of dough. After finishing the last sheet, butter well and cut into portions that are not completely separated.

Bake the baklava for 1 1/2 hours at 180 C. When it is ready, boil the syrup well and pour on the warm baklava making sure the syrup covers the cuts in the dough.

Kefalograviera cheese –Protected Designation of Origin

Kefalograviera is a main, hard table cheese also used for grating. It is whitish to light brown in color with a firm texture and many small holes. It is mild to slightly sharp in taste with the aroma of milk proteins-prop ionic fermentation. Formed in wheel-shaped molds, the cheese ages at least three months. It is a Protected Designation of Origin product and made in the regions of Western Macedonia and Epirus, mainly, in Etoloacarnania and Evritania. It is made with sheep’s milk or a mixture of sheep and goat’s milk (not to exceed 10%).