Archives: Recipes

Cheese pies of Patmos

For the dough: 1 ½ kg all-purpose flour 150gr butter ½ cup olive oil 1 cup sugar 300gr lukewarm milk 1 sachet dry yeast 1 tablespoon rose water A little cinnamon For the filling: 1.6gr myzithra cheese 16 eggs Dough: Knead all the ingredients together and leave to rest. Roll out a sheet and spread in a round baking pan. Filling: Grate the “myzithra” cheese and stir in 15 eggs. Add one teaspoon rose water and a little cinnamon. Mix all the ingredients together. Pour out the filling evenly and join the edges to create a crust. Place in the … Read more

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Cheese pie with trahana (cracked wheat)

For the dough: 500gr cold water ½ teaspoon salt 2 drops vinegar 1 tablespoon seed oil Flour -so that the dough doesn’t stick For the filling: 700gr feta cheese 2 grated zucchinis without the skin 1 teaspoon sugar 3 eggs Filling: In a large bowl,mix all the ingredients together. Prepare the dough and set aside for 30-40 minutes. Separate into 8 pieces. Roll out each piece and oil the edges. Spread the sheets and cover with a towel. Add filling to each sheet and roll the dough by rolling the towel. Place the pies in a baking pan with enough … Read more

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Cheese pie with virgin olive oil of Thasos

For the dough: 750gr flour 1 tablespoon vinegar 1 tablespoon salt ½ cup olive oil 400gr lukewarm water For the filling: 100gr olive oil 100gr flour 1 liter warm fresh milk ½ teaspoon nutmeg 2 eggs 600gr grated feta cheese Salt Pepper Mix ingredients in a bowl and gradually add the water, kneading the dough at the same time until soft, not sticky. Cut the dough in six pieces and roll out phyllo sheets. Brush the baking pan with oil and begin to layer the sheets, brushing each with oil. Add filing between layers. Bake at 180 C for 50-60 … Read more

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Cake with olive oil and flower honey

500gr butter 20 eggs 750gr milk 500gr olive oil 250gr honey 200gr sugar 2kg flour 80gr baking powder In a large bowl, mix all the ingredients together. Spread evenly onto a baking mould and bake at 170 C for 50-60 minutes.

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Cake with cherry

1 cup sugar Fresh butter Soft flour Baking powder Cherry juice or sweet cherry preserve syrup Eggs Cherry spoon sweet In a large bowl mix sugar, fresh butter, soft flour, baking powder, cherry juice and eggs. Pour the mixture in a baking mould, add cherry sweet-preserve and stir lightly. Bake for 55 minutes at 150 C.

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Bougatsa (cream filled pie) of Thessaloniki

6 liters fresh milk 1200 gr sugar 8 eggs 1/2 teaspoon vanilla 550 gr fine semolina 4-5 sheets of phyllo crust per baking sheet and 4 puff pastry sheets 100 gr melted fresh butter Fine sugar and cinnamon For the cream, begin to boil all the ingredients except the semolina. As the mixture begins to bubble, add the semolina and stir until the cream thickens. Layer the phyllo sheets in a baking pan with a little butter between each sheet, pour in the cream and top with a layer of phyllo dough. Bake at 170 C for 35 minutes. Before … Read more

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Bougatsa pie with cheese and homemade bechamel sauce

1 packet phyllo crust 150gr butter, melted 500gr feta cheese 1 soda tin of 330ml For the bechamel sauce: 4 cups milk 100gr butter 100gr flour 2 egg yolks Nutmeg, salt and pepper to taste In a small saucepan heat the milk. In another pot, melt the butter, making sure it doesn’t burn. Add the flour and stir well with a whisk. Pour in the milk and whisk all ingredients together well. Add plenty of freshly ground pepper and nutmeg. When the bechamel is ready, pour in the cheeses and stir. If necessary add more salt and pepper. Add the … Read more

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Bougatsa pie with cream

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 … Read more

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Bougatsa of Chania (Cream-filled pastry)

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. … Read more

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Boureki of Chania

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, … Read more

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Bread rolls of Larisa

1kg flour 40gr margarine 20gr salt 60gr sugar 30gr yeast 580gr cold water In a small bowl, dissolve the yeast in water. Pour all the ingredients into a mixing bowl. Beat for 3 minutes on medium speed and 5 minutes on fast. The dough is ready when it does not stick to the sides of the bowl. Cover and let sit for 30 minutes at room temperature. Using a rolling pin spread out a phyllo sheet 2cm thick onto a baking pan and let rise for 1 hour. Place in the oven bake at 180 C until golden brown.

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Brioche of Corfu – Fogatsa

1kg flour 180gr butter 170gr sugar 3 large eggs, slightly beaten and 1 egg yolk 2 large oranges, zest and their juice 200ml muscat wine 50ml kumquat liqueur 120ml milk, lightly heated 45gr yeast 2 tablespoons vanilla A pinch of salt Let the ingredients reach room temperature. Preheat the oven to 40 C for 10 minutes and close. In a large bowl, mix the warmed milk with 50gr of sugar and the yeast until dissolved. Add the flour and stir. Leave the yeast mixture in the oven for 40 minutes. In a small pot and over low heat, put the … Read more

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Butter cookies

1kg flour 1 cup butter 1 ½ cup sugar 6 egg yolks 2 teaspoons vanilla 2 teaspoons baking ammonia Lemon zest In a small bowl, mix the butter, sugar and egg yolks and add the vanilla. In a separate bowl, dissolve the ammonia in lukewarm milk and add the flour. Knead all together. Place in a buttered baking pan. Place in the oven and bake at 170 C for 30 minutes.

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Baked formaela cheese

Formaela cheese Tomato slices Bread slices Cut the “formaela” cheese of Arachova into round pieces that are about 1.5cm thick. Next, grill at high temperature until grill stripes appear on the cheese. Cut large slices of tomato and bread on both sides. Bake the tomatoes in the oven for 5 minutes at 160 C. When ready, stack tomato and cheese, first the tomato and then the “formaela” cheese. Serve.

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Baked tomatoes with Naxos anthotyro cheese

Fresh tomatoes Anthotyro from Naxos Olive rings Capers Fresh oregano Oil Cut the tomatoes in slices and place in a baking pan. Cut the “anthotyro” cheese in strips and place on the tomatoes. Add the olive rings, caper and the oregano, pour on olive oil. Bake at 160 C for 20 minutes.

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Baklava

1kg almonds (chopped) 1kg phyllo dough crust 1 cup breadcrumbs 400gr vegetable butter 2 spoonfuls cinnamon Whole cloves For the syrup: 2kg sugar 6 glasses water Lemon juice In a medium sized bowl, stir the crushed almonds with the cinnamon and breadcrumbs. Melt the butter, grease the baking pan with butter and spread the buttered phyllo sheets. Lay out five phyllo sheets. Sprinkle each sheet with the filling and cover with phyllo. Baste the phyllo sheets with butter. Place five phyllo sheets without filling on top. Butter the last phyllo sheet and cut the baklava into diamond shapes. Put a … Read more

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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 … Read more

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Blatsara pie

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). … Read more

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Barliva of Naousa

1 kg spicy peppers 3 diced tomatoes 1 tablespoon sugar ½ cup olive oil (for frying) Oregano Salt Pepper Clean the peppers, cut and remove seeds. Fry for 5 minutes on high heat. Place the peppers into a baking pan together with the tomatoes, salt, pepper, oregano and sugar. Place in the oven and bake at 180 C for 20 minutes. Optionally, you may add grated feta cheese and serve.

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Batsaria pie

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, … Read more

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