location: Central Greece

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 … Read more

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 … Read more

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 … Read more

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 … Read more

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 … Read more

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 … Read more

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 … Read more

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 … Read more