Archives: Recipes
Kagiana omelet of Volos
3 whole eggs
Long green pepper
Red Florina pepper
1 tomato
50gr feta cheese
Salt and pepper
On a cutting board finely slice peppers and tomatoes. Beat the eggs in an inox bowl and add salt and pepper.
Heat olive oil. When the oil starts to simmer sauté the peppers, add the tomato and pour in the eggs. Stir until the mixture is cooked and firm. Add the grated “feta” cheese.
Zucchini pie of Chios
1,200gr tender zucchini
5 eggs, beaten
300gr feta cheese, crushed
300gr fresh anthotyro cheese of Chios
160gr breadcrumbs
2 tablespoons finely chopped dill
2 tablespoons finely chopped spearmint
5-6 spring onions with their leaves, finely chopped
1 cup olive oil
Salt
Freshly ground pepper
Spray a small baking pan with oil and cover with half the breadcrumbs. After, wash the zucchini, remove the stem, cut them into small cubes and place them in a medium-sized bowl. Add the eggs, the cheeses, the rest of the breadcrumbs, dill, spearmint and the spring onions. Season the mixture with salt and pepper. Spread the mixture out onto the baking pan and spray with olive oil.
Bake in a preheated oven at 170 C for 40-45 minutes until it turns light golden brown.
Zucchini pie of Crete
Filling:
1 ½ kg green zucchinis
1/2kg feta cheese
½ kg ksinomyzithra cheese
5 eggs beaten slightly
Spearmint
Salt
Phyllo dough:
½ kg flour
1 cup oil or margarine
1 cup yoghurt
Grate the zucchini, add salt, squeeze out excess water and strain in seive. Grate the cheeses, mix with the beaten eggs, zucchinis and chopped spearmint. Phyllo dough: In a large bowl, stir yoghurt with the oil or margarine and slowly add flour. Knead well and roll the dough into a ball. Cover with a linen towel and let it rest for about 30 minutes. Cut the dough in halves with one part slightly larger than the other. Roll out the phyllo and spread the larger crust on the bottom of a buttered or oiled baking pan, covering the sides of the pan. Pour the filling evenly on top. Cover with the remaining dough and roll the sides down like a pie. Brush with oil and top with sesame seeds.
Place the baking pan in the oven and bake at 180 C until golden-brown.
Zucchini pie of Epirus without phyllo dough
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 add the butter cubes.
Pre-heat the oven to 180 C. Place the baking pan in the oven and bake for about 55 minutes.
Zucchini pie of Evia
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.
Zymaropita
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.
Zymaropita (dough pie) of Epirus
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.
Walnut pie of Elounda
375gr eggs
250gr sugar
1 teaspoon vanilla
125gr breadcrumbs
375 ground walnuts
1gr cinnamon
1gr baking powder
½ lemon zest
Beat the butter and add the sugar and eggs. Pour in the milk and the walnuts mixed with the cinnamon and clove. Mix the flour and baking powder, add to the mixture and stir. Butter a baking pan and lightly dust with flour.
Place in the oven and bake at 170 C for 35-40 minutes.
Walnut pie of Pelion
12 eggs
1 cup breadcrumbs
1 cup sugar
1 cup grated walnuts
The zest of one orange or 1 teaspoon bergamot zest
1 vanilla stick
20gr baking powder
For the syrup:
2 cups water
2 ½ cups sugar
The skin of one orange
The skin of one lemon
1 vanilla stick
Beat the eggs with the sugar until fluffy and white. Then add the vanilla seeds and the orange or bergamot zest. Beat for another minute, stop and then add the walnuts, stirring softly. Gradually add the breadcrumbs, baking powder and continue stirring. For the syrup: Boil the water, sugar, lemon juice and vanilla stick for 4 minutes. Add the skin of the orange and lemon and let boil for two more minutes.
Butter a baking pan and pour in the mixture. Bake at 175 C for 45-50 minutes. Set aside and let cool. Pour the hot syrup over the cold walnut pie and serve.
Walnut sweet preserve
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 syrup and add lemon juice.
Watermelon jam
1 kilo watermelon
½ kg sugar
1 sachet mastic powder
Cut the watermelon into large cubes and place in a large pot with all the sugar. Let sit for at least 12 hours or overnight. Next, strain the fruit and puree in a blender. Boil the strained syrup for about 45 minutes and add the fruit. Stir until it becomes thick.
Let cool completely and store in sterilised jars.
Wild herbs pie with cracked wheat and gruyere dough
For the dough:
560gr flour
60gr olive oil
2 eggs
110 ml lukewarm water
5gr salt
50gr grated gruyere
For the filling:
2-3 cups wild greens (Myronia, kafkalithres, seskoula, lapatha), fennel, spinach
Ksinomyzithra cheese
Sweet trahana (cracked wheat)
Spring onions
Salt and pepper
Dough: Mix all the ingredients together and roll out two thin layers of phyllo dough. Filling: In a small saucepan saut? the wild greens, add the “trahanas” (cracked wheat) and the “ksinomyzithra” cheese. Mix all ingredients well. Place a layer of phyllo dough in the bottom of a baking pan, spread filling evenly and cover with remaining dough.
Bake at 160 degrees for 1 hour.
Winter trahana
1 cup sour trahana
4 cups water
Feta cheese or goat’s cheese, as much as desired
1 teaspoon salt, pepper
3 tablespoons butter
In a medium sized pan, mix water and salt. Cook on medium heat, add the “trahana” (traditional pasta) while stirring. Heat for 5 minutes, add grated feta cheese. When the mixture starts to thicken, add the butter.
Heat for another 10 minutes and serve with ground pepper.