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.
1 cup fresh milk
1 to 2 tablespoons corn meal
Salt
Boil the milk with the flour and add salt.
Keep the saucepan on the fire until the cream starts to coagulate.
? 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.
2 cups flour
2 cups water
3-4 eggs
Feta cheese (crumbles)
A spoonful of milk
1 teaspoon sugar
A pinch of salt and black pepper
Beat all the ingredients together. Butter a large round pan with a bit of butter and olive oil and place the pan in the oven at 250 C to turn brown. Pour the butter over the dough and sprinke with the crumbled feta In a medium sized bowl. Mix all the ingredients adding the eggs last and doughy smooth consistency. Break extra feta cheese in small pieces and set aside in a small bowl.
Bake at 200 C for 45 minutes. Remove pan from oven and add more feta cheese.
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.
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.
1kg leaves of green onions
300 gr grated feta cheese
3 tablespoons dill finely chopped
1 cup corn flour (white)
1 cup sweet trahanas (cracked wheat)
1 cup oil
salt
For the porridge:
lukewarm water
flour
a pinch of salt.
Wash the onions, chop finely and mix in a bowl with the other ingredients (grated feta-flour-cracked wheat- dill-oil- salt). Prepare the mash, which will take the place of phyllo dough. In a bowl, add 4 glasses of lukewarm water. Slowly add the flour and a little salt, tapping with a fork, until it becomes a mash-like consistency. (not too thick).
Baste the pan (which must be dry) with oil and pour in half the mash. Add the filling. Pour the remaining mash on top and spread evenly by sprinkling the pie with enough oil. Bake in medium oven until brown (about 3/4 hour).
Leeks
Parsley
Dill
Greens (Bazia, Lapatha)
5-6 onions
Garlic
2 bunches of spinach and de-thorned nettle
Salt
Oil
300gr feta cheese
3 cups corn flour
2 cups milk
1 egg
In a small bowl beat the eggs lightly and set aside. In a medium sized bowl mix milk, eggs and flour very well. Set aside. Filling: Bring a large pot to boil and pour in the wild greens adding 2 spoons of salt. After 5 minutes remove the greens from the pot and slice into small pieces. Add sliced greens to a bowl with the salt, oil, flour and cheese, stirring continuously. In a buttered baking pan, pour out half of the dough-mixture evenly. Spread the filling on top and cover with the remaining dough.
Place the baking pan in the oven and bake at 200 C for about an hour.
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%).
The oranges of Arta in Epirus (northwestern Greece) are especially juicy and flavorful. The area is known for its excellent citrus fruit and climatic conditions allow harvesting throughout the year. The oranges ripen around the end of December and can be kept robust until summer. Cultivation of the Arta Oranges began in the 19th century and today they are mainly used for juice production. The Latin name is citeus aurantium.
Metsovone of Epirus is a hard, smoked cheese and a fine table cheese although also delicious for grilling. Medium hard to hard cheese, yellowish in color, solid and with small holes. It has a slightly salty, spicy taste and pleasant aroma. Formed in large sausage-shaped molds, it is left to ripen for five months. It is a Protected Designation of Origin product and is made in etsovo (Epirus) from sheep’s milk, cow or goat’s milk or blend of the three.
Gruyere Agrafa is a hard, pale yellow cheese with a solid elastic texture, many irregular holes and sometimes cracks. It has a mild buttery flavor and the aroma of milk proteins-prop ionic fermentation. The cheese is aged four months in drum-like molds. It is a Protected Designation of Origin product and made in the area of Agrafa, specifically in Karditsa and Evrytania with sheep’s milk or with a mixture of sheep and goat’s milk (not to exceed 30%).
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