location: Crete

For the dough:
1 cup butter
1 cup sugar
1 cup milk
2 eggs
1 tablespoon baking powder
1kg flour for all purposes

For the filling:
1kg myzithra cheese
½ kg sugar
1 tablespoon butter
1 teaspoon cinnamon
4 vanilla sachets
2 eggs
1 teaspoon honey

Dough: Mix and knead the ingredients for the dough until soft. Cover with a towel and let rest for half an hour. Filling: Mix all the ingredients well in a large bowl and set aside. Roll out the dough and cut into small squares/circles. Place a spoonful of the filling in the center of each piece. Join the edges. Place in a baking pan lined with non stick paper and coat with egg yolk.

Place in the oven and bake at 170-180 C for about 30 minutes. Serve hot and sprinkle with cinnamon.

For the filling:
1kg spinach
150gr feta cheese
150gr myzithra cheese
150gr anthotyro cheese
1 bunch parsley
2 bunches dill
1 leek
1 bunch mint
250gr olive oil

For the dough:
1kg flour
40ml tsikoudia (Greek spirit)
1 teaspoon salt
1 cup olive oil
0.5lt lukewarm water

Dough: Mix and knead the ingredients for the dough to a soft consistency and let sit. Cover with a cotton towel for half an hour. Filling: Mix all ingredients well in a large bowl and set aside. Roll out the dough and cut into small squares/circles. Lay out the dough and place a spoonful of the filling in the center of each. Close the pastry, folding the edges inwards. Place on non-stick baking paper in a baking pan and coat with the egg yolk.

Place in the oven and bake at 170-180 C for about 20 minutes.

For the dough:
1kg flour
1 sachet baking powder
1 cup sugar
½ a teaspoon baking soda
1 cup oil
1 cup milk
4 eggs
For the filling:
1280gr myzithra cheese
2 cups sugar
2 eggs
1 tablespoon butter
½ teaspoon cinnamon
2 teaspoons vanilla
Lemon zest

Dough: Knead the ingredients to make a soft dough. Cover with cotton towel and let rest for half an hour. Filling: Mix all the ingredients well in a large bowl and set aside. Roll out the dough and cut into small squares/circles, with a small plate or large glass, depending on desired size of the “kaltsounia (sweet cheese pastry). Place one spoonful of filling in the center of each. Pinch the dough all around with thumb and index finger to close. Place on non stick baking paper in a baking pan and coat with egg yolk.

Preheat the oven to 180 C and bake for 30 minutes or until golden brown.

1 cup coarse semolina
25gr pine seeds
1 ½ cup fresh milk
65gr fresh butter or 80ml oil
Zest from 1 lemon
? cup sugar
Ground cinnamon

In in a large pan saut? the semolina and pine seeds for 30 minutes, stirring regularly until golden brown. In a small saucepan bring the milk, lemon, fresh butter (or oil) and sugar to the boil. Gradually add the semolina to the pan. Stir well until the semolina absorbs all the milk. Turn off the heat and cover the pot with a towel for about 30 minutes so the steam is absorbed.

After half an hour remove the lid and with a fork break up the halva. Serve with a spoon and sprinkle with cinnamon.

Fresh crust dough
1 kg butter or stag
Olive oil for brushing dough layers
For the stuffing:
150gr almonds
150gr walnuts
50gr hazelnuts
3-4 cups sesame
2 cups poppy seeds
1 tablespoon pepper (coarse)
3 tbsp thyme honey
3 tablespoons molasses
1 tablespoon carob honey
8 slices toasted bread in crumbs

For the syrup:

2kg sugar
650ml water
3 cinnamon sticks
1/2 lemon
1 cup honey
1 cup molasses
1 cup carob honey

In a saucepan, warm the olive oil and the stag and mix the filling materials. Bake with a baking brush successively one-third of the fresh crust leaves that we have at our disposal. Lay half of the ice cream filling and the remaining (1/3) crust leaves also successively spread with our fatty substance (grapefruit – olive oil). From the top we put the rest of the filling, spreading it all over and cover with the last 1/3 of one kilogram of a whole crust sheet, which is always washed one by one with the crust leaves. Cover with membrane and refrigerate for at least 40′ to tighten. Then cut to the size we want. If we want individual serving it should be bigger size. If you take it to a platter in the middle, cut smaller squares or triangular pieces like our famous baklava.
At the beginning of the baking process, prepare the syrup by putting the water in the pot, the cinnamon and ½ lemon. Stir. When it comes to boiling, we count for 5-6 minutes and then we pour into the three sweeteners that existed in antiquity in Crete again (as opposed to the sugar that we had known relatively recently and came from the new world a few centuries ago): Carob and thyme honey.

Bake for at least 60 C at 155 C – 160 C and for 12 minutes finish at 170 C- 180 C to give extra color if it is unsatisfactory due to low degrees (150 C – 160 C). Finally, once the baking pan has been removed from the oven, pour over with our rich syrup. Let’s pull it and put it back in a second extra time so that it melts well. We can serve immediately.

2kg sugar
4100gr soft margarine
17 whole eggs
9kg flour
200gr baking powder
150gr cocoa
50gr cinnamon
30gr clove

In a large bowl, mix the margarine and the sugar; stir and add the eggs. Stir in the flour, baking powder cocoa, cinnamon while adding them slowly to the mixture. Then, using a spoon, scoop out small amounts of batter and place on a buttered baking pan.

Place in the oven and bake at 180 C for 20 minutes.

For the dough:
1kg all purpose flour
1 tablespoon oil
1 tablespoon salt
1 and 1/2 cups water
1cup raki

For the syrup:
1kg sugar
½ kg water
5-6 tablespoons cinnamon
½ cup honey
½ lemon
Walnuts
Cinnamon
Sesame

Pour the flour into a large bowl. Make a hole in the middle and pour in the raki, oil, salt and water. Knead gradually so that the dough becomes tight. Let sit. Roll out a thin phyllo layer, 1m long strips and cut into 4 smaller strips. For the syrup: Boil the sugar, water and cinnamon for 15 minutes, adding the lemon and the honey.

Heat the oil in a large pot and let simmer. Make round hoops wrapping the dough around the fingers and place in the pot to fry. When golden brown, remove from heat and place on kitchen towels. Dip each in the hot syrup. Top with cinnamon and crushed walnuts or sesame seeds.

1 kg zucchini
300gr tomato
150gr feta cheese
10-12 eggs
A little milk
Olive oil
Salt
Pepper

Wash and cut the zucchini in round slices, salt and put in slightly hot oil. In a separate bowl, beat eggs with milk, salt and pepper. Fry. Once they have browned, add the eggs, finely chopped tomato and crushed feta to the fried zuchini.

Once they have browned, add the eggs, finely chopped tomato and crushed feta to the fried zuchini. Serve hot.

For the dough:
1kg flour
1 cup olive oil
½ cup raki
1 tablespoon vinegar
2 pinches salt
As much water as needed
For the filling:
1kg fresh spinach
1 finelly chopped onion
2 pieces of wild leeks, chopped
½ fennel root, finely chopped
Dill
Salt
Pepper
A pinch cumin

Dough: In a medium sized bowl, knead all the ingredients together until the mixture is soft and not sticky Filling: Saut? all the ingredients in a pan over low heat until well browned, except for the spinach which should be added at the end. Add the salt and spices and then strain the filling. Roll out the dough and cut into small squares/circles. Put a spoonful of the filling in the center of each piece.

Put olive oil in a frying pan on low. Fry each spinach pie until golden-brown.

Eggs
1 fresh tomato peeled and roughly chopped
500gr staka (thick skin formed on the boiled sheep’s milk)
1 onion
2-3 spoonfuls flour
A little water
Salt
Pepper

In a pot separate the “staka” from the butter by heating it. Add a little water and flour and then remove the butter from the cream. In a frying pan, put some of the “staka” butter and add the onion and the fresh tomato.

Let boil, add salt and pepper and break the eggs while lowering the fire. When ready, turn off the heat and add the “staka” on top.

For the dough:
500 gr flour
1 cup water
1/4 cup olive oil
1 shot glass tsikoudia (local spirit)
A pinch salt
 
For the filling:
100 g Fennel, finely chopped
2-3 fresh onions, finely chopped
3 tablespoons olive oil
1 pinch salt
1 pinch pepper

In a bowl add the flour and salt and make a dent in the center, pour in the olive oil, the tsikoudia and the water. Knead well, let rest for 30 minutes. Divide into mandarin size balls and open each ball to a 20 cm diameter. Spread 2-3 tablespoons of the filling on one sheet. Cover with the remaining sheet and press on the edges to join.

Bake in moderate to high oven with minimal oil and turn frequently on both sides to prevent burning.

4 eggs
1 cup fine semolina
250gr sugar
1kg milk
2 teaspoons vanilla extract
12 phyllo layers for baklava or crust phyllo layers (about ½kg)

In a medium sized bowl, mix the eggs, vanilla and sugar. Warm the milk on low heat and add the semolina. Stir well and when the semolina has dissolved, remove from heat and ad into the egg mixture, stirring thoroughly. Butter a baking pan and place 6 sheets of phyllo dough, one on top of the other, brushing each with oil. Spread the filling and fold the edges in a rectangular shape. Cover with the remaining 6 phyllo sheets, each brushed with butter, again folding the edges inward, creating a nice rectangular shape.

Bake at 170 C for approximately 20-30 minutes. Sprinkle with a generous amount of sugar and cinnamon.

1lt milk
250gr sugar
1 vanilla
125gr fine semolina
1 teaspoon salt
50gr butter
Fresh crust dough

In a large pot, boil the milk with the sugar and the vanilla. In a bowl, stir together the semolina with the eggs and salt. Add a little warm milk to the semolina and then pour into the pot with the milk, stirring the cream until it thickens. Add the butter; stir and let the cream to cool and thicken. Place one layer of dough ito a buttered baking pan, spread the cream out evenly and cover with the second layer of dough.

Place in the oven and bake at 160 C for 20-25 minutes.

For the filling:
1 ½ medium sized zucchini
1kg medium sized potatoes
Salt
Pepper
1 bunch spearmint
1kg myzithra cheese
1 cup olive oil
1 large ripe grated tomato
4 spoonfulls flour

For the dough:
½ kg flour
1 teaspoon salt
1 cup olive oil
A little tsikoudia (Greek spirit)
As much water as is needed for the dough.

In a large bowl, mix all the ingredients needed for the dough; knead and let sit. In a separate bowl, cut the zucchini in medium thick slices and the potatoes in thinner slices, season with salt and pepper. Add the spearmint, myzithra cheese and olive oil to the zucchini and stir well. Roll-out the dough in two thin phyll sheets and oil the baking pan. Spread the first layer of dough, brush with oil and lay the potatoes first, then the zucchini. Sprinke with two spoonfulls of flour. Repeat the last step until spreading all ingredients. Add the grated tomato and cover with the second phyllo sheet. Wet the dough with some water and cover with black and white sesame seeds.

Bake at 180 C in a preheated oven for about an hour and a half until golden brown. Remove from the oven. Let cool and serve.

Olive oil
Apaki
Carob honey
Oregano

Put olive oil and “apaki” pork in a frying pan and when the “apaki” turns golden brown add the carob honey.

Garnish with oregano and the “apaki” is ready.

200gr olive oil
1 1/2 cup organic flour
1 1/2 cup brown sugar
5-6 apples
1 tablespoon ground cinnamon
1 tablespoon baking powder

In a large bowl, mix all the ingredients, apart from the apples, the cinnamon and half a cup sugar together well. Spread the mixture onto a buttered baking pan. Cut each apple into four pieces and then in slices. Spread out the apples onto the mixture and cover with half a cup of sugar and the cinnamon.

Place in the oven and bake at 180 C for 35-40 minutes.