location: Epirus

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 … Read more

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.

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.

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 … Read more

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 … Read more

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 … Read more

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 … Read more