Recipes Archive - Page 12 of 13 - Ελληνικό Πρωϊνό

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 oven and bake at 200 C for 50 minutes.

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 space between them so as not to stick. Bake for 50 minutes at 180 C.

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 minutes.

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.

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.

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 serving, sprinkle a lot of powdered sugar and cinnamon.

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 eggs and stir. Put the mixture aside. In a buttered oblong pan place half the wrinkled filo sheets from the packet, brushing each with butter. Pour the bechamel over the layers. Add the remaining wrinkled phyllo sheets except the last two, which are rolled out. Cut the pie into serving pieces and pour on the soda. Let it sit for 5 minutes.

Place in the oven and bake for about 20-30 minutes at 170 C.

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 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.

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.

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

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, 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.

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.

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 butter, the remaining sugar, the orange juice, the zest, the vanilla and the salt and stir until the butter melts. Remove the pot from the fire, add the liqueur, the wine and the slightly beaten eggs. Sift the flour and begin to gradually add the hot mixture alternating with the yeast. Knead the mixture until it reaches a soft doughy consistency. Set the dough aside and let sit in a warm spot for one hour, covered by a slightly-wet towel. Separate the dough into as many ‘tsourekia’ bread loaves as you desire, at least three or four. Place each loaf in a buttered round baking pan. Using a knife make a cross on the surface of the dough. Let sit for 40 minutes in a warm place so that the dough rises. In a small bowl, mix a little water with the egg yolk and lightly brush the surface of each loaf.

Bake at 175 C in a preheated oven for 45 minutes.

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.

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.

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.

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 clove in the middle of each piece.

Bake the baklava for about 1 hour in a medium oven. Prepare the syrup, not too thick. Pour on the warm baklava making sure the syrup covers the cuts in the dough.

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 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.

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).

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).

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.

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, 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.