Store-bought phyllo dough
300gr feta cheese
10gr freshly ground pepper
60gr spearmint
2 fresh eggs
30gr extra virgin olive oil
Crush the feta cheese, chop the spearmint and put all the ingredients together into a bowl and mix very well. Brush a baking pan with olive oil and roll out half the phyllo sheets. Spread the mixture and cover with the remaining phyllo layers, brushing with olive oil.
Bake in a preheated oven at 170 C for 30 minutes.
1kg cleaned cherries
1kg sugar
1 cup water
2 vanilla tubes
Juice of 4 lemons
Wash the cherries, remove the stem, place in a bowl and cover with water and the juice of the 3 lemons. Set aside for 2 hours and then rinse very well with plenty of water. Remove their pits and place in a large pot, also adding the sugar. Bring the pot to a boil with plenty of water and without stirring. Once boiled lower the heat and skim the foam from the top. Let the mixture simmer for about 15 minutes and let cool completely for at least 7-8 hours. Next, boil the sweet again for about 10 minutes over low heat. When the syrup thickens, add the vanilla and the juice of one lemon.
Remove the pot from the fire and stir well. Let the cherries cool and store in sterilised jars.
500gr store-bought phyllo dough
1kg milk
1 cup coarse semolina
1 cup sugar
1 pinch vanilla
1 tablespoon fresh sheep’s butter
2 eggs
Roll out the dough and divide it into two layers. In a large pot, boil the milk, add sugar and vanilla and stir well. When it starts to boil, pour in the semolina and the fresh butter and stir vigorously until the cream thickens. Remove the pot from the fire and add the beaten eggs. Mix all ingredients together very well. Place the first layer of dough in a baking pan with non stick paper. Pour out the mixture evenly and cover with the remaining phyllo layer.
Bake in a preheated oven at 175 C for 45 minutes.
Dough:
1kg flour
2 teaspoons salt
1 cup olive oil
½ cup water
Filling:
1 chopped onion
1 kg leeks
Olive oil to saut? the leeks
1 cup feta cheese
1 tablespoon Spearmint
1 teaspoon black pepper and salt
2 eggs
In a large bowl stir all the ingredients together to reach a doughy consistency. Knead and let sit while filling is prepared. For the filling mix all ingredients together in a small bowl and set aside. Separate the dough into two balls and baste each with the softened butter and sunflower oil. Roll out each ball into a thin layer. Place one layer of dough in the baking pan and spread the filling. Place the second layer of dough to cover the filling. Brush the top layer with more butter and sunflower oil.
Place pan in oven and bake at 170 C for 45 minutes.
3 tomatoes
5 eggs
feta cheese
1 bay leaf
Chop the tomatoes finely on a cutting board. In a bowl beat the eggs lightly and set aside.
Place a frying pan with olive oil on medium heat and simmer the chopped tomatoes. Once the tomatoes start to soften, add the bay leaf and eggs. Stir well to scramble the eggs.
½ kg flour
8 eggs
200gr sykomaida
200gr honey
300gr milk
150gr olive oil
300gr butter
5gr cinammon powder
Zest and juice of 1 orange
In a blender mix orange juice, olive oil, cinnamon and honey. Separately mix the flour and sykomaida (fig paste kneaded with black pepper ouzo and cinnamon). In a large bowl beat the eggs and melted butter. Add all the ingredients to the flour/fig mix. Stir well. Pour mixture into a well buttered baking pan.
Place in the oven and bake at 150 C for 45 minutes.
? cup oilseed
½ cup cognac
1 ? cup orange juice and its zest
500gr self raising flour
1 cup of raisins (washed and slightly floured)
1 cup grated walnuts
1 teaspoon baking soda
1 teaspoon cinnamon and clove mixed together
In a small bowl beat the olive oil with the sugar until it melts. Dissolve the baking soda in the orange juice and add to the oil/sugar mix. Add remaining ingredients in the following order: zest, cognac, raisins, walnuts, cinnamon, clove and finally the flour. Stir well to a smooth consistency and pour the mixture into a cake mould.
Bake for about 45 minutes at 180 C.
1 cup olive oil
1 cup sugar
1 ½ cup fresh orange juice
½ cup water
1 cup blonde raisins
1 teaspoon ground cinnamon
½ teaspoon ground clove
½ kg self raising flour
In a large bowl mix warmed olive oil and sugar until melted. Add orange juice and gradually the rest of the ingredients. Add the flour but knead lightly. Butter a rectangular baking pan and pour in the mixture.
Preheat the oven to 160 C. Bake for 50 minutes. Serve with a garnish of sugar and cinnamon.
500 gr flour
500 gr confectionery flour
500 gr cold water
20 gr salt
50 gr olive oil
20 gr baking powder
Filling materials:
1 liter milk
350 gr sugar
150 gr semolina
150 gr butter
4 eggs
1 lemon
Some cinnamon and powdered sugar
Pour in a large bowl the flour with water, salt, olive oil, baking powder and a wine glass of vinegar. Knead all together. Separate the dough into two parts and let rest for 1 hour and rise. Separate into two parts and roll out a sheet. Place one sheet on the bottom of the pan and brush with butter. Put the milk and butter in a pan and boil. With a mixer, beat the sugar with the egg and lemon and boil until it thickens. Pour the cream into the pan and cover with the second sheet. Beat the egg with a little milk. Carefully cut the bougatsa in squares so the cream doesn’t overflow the dough. Brush with egg and milk mixture.
Bake at 200 C for about half an hour. Sprinkle with cinnamon and powdered sugar.
For the dough:
Olive oil
Lukewarm water
Yeast
Salt
Lemon juice and orange juice
Soft flour 70%
For the filling:
Fresh myzithra cheese
Sugar
Cinnamon
Knead the dough. Take a little, roll out and place some “myzithra’ cheese inside. Close in the shape of a ball and let rise.
When the dough is ready, fry in hot oil.
1 packet village style phyllo dough
? cup risotto rice
2 tablespoons olive oil
2 cups water
1 cup almonds, chopped
1 cup raisins
½ teaspoon clover
Olive oil
For the syrup:
½ cup sugar
4 cups honey
½ lemon (the juice and skin)
½ cup water
1 cinnamon stick
Soak the rice in lukewarm water for 10 minutes and drain. Heat two tablespoons of olive oil in a small saucepan and saut? the rice until translucent. Add the water, lower the heat and let it simmer for 15 minutes until the liquid is absorbed. Add the raisins until they swell. Remove from heat, cool and add the cloves and almonds. Brush a baking pan with oil and spread half the phyllo dough layers (three sheets brushed with oil), spread the filling evenly and cover with the remaining three layers of dough.
Carve the pie and bake in a preheated oven for about 45 minutes at 180 C. While the pie is baking, boil the ingredients for the syrup for approximately 8 minutes from the time the water boils. Add lemon zest and cinnamon. When the pie is ready, cover generously in syrup.
⅔ cup extra virgin olive oil
Salt and pepper
6-8 cups water or chicken broth
250gr sweet trahana (cracked wheat)
1 cup crushed feta cheese
Heat ¼ of the oil in a large pot over medium heat. Add the salt and freshly ground pepper. Pour 6-8 cups of water or chicken broth. When it starts to boil, add the trahana (cracked wheat or couscous).
Boil the trahana until it softens. If the soup is thick, add water or chicken broth. Serve the soup hot and top with the crushed feta cheese.
1kg tangerines
1 large lemon
5 cups water
3 ½ cups sugar
Wash the tangerines and lemon well. Cut in four and then in slices. Remove the seeds and put the fruit in a large bowl. Add water and cover with a plastic membrane. Let the mixture rest for at least a day. The next day empty the mixture into a pot and simmer for about an hour and twenty minutes. Add the sugar and stir until it melts and continue to boil until reaching 104 C (about 1hour and 20 minutes).
Remove from heat and while the mixture is still hot pour into sterilised jars. Close the jars and let cool or refrigerate.
6 eggs
15gr butter
2 spoonfuls white breadcrumbs
6 spoonfuls creme fraiche
Some kefalotyri cheese (grated)
Salt
Pepper
Break an egg over each tart and season with salt and pepper. Bake the eggs for about 8 minutes at 170 C until the white starts to become solid. In a large bowl, pour the crumbs, melted butter and the “kefalotyri” cheese and stir.
Pour the creme fraiche over each egg, top with the bread mixture and bake for an additional 5 minutes approximately.
1 cup olive oil
1 cup fine semolina
1 cup coarse semolina
2 ½ cups sugar
½ cup raisins
4 cups water
1 tablespoon cinnamon
1 cinnamon stick
1 lemon skin
1 orange skin
In a small pot, boil the water with the sugar, cinnamon stick and the skins of the lemon and orange. The syrup is ready when the sugar has dissolved completely. Then remove the cinnamon stick and the orange and lemon skin. In another deep pot, pour in the olive oil and wait for it to heat a little. Then add the semolina and let it simmer, stirring continuously. When the semolina takes a darker colour, add the cinnamon powder and remove the pot from the fire. Add the raisins and slowly pour the syrup in the pot with the semolina and stir all together.
Place the pot on the fire again and stir until the mixture thickens. When this happens, put the mixture in a mould and leave it to cool for about an hour.
6 sheets crust phyllo dough
1 -1/2 cups peeled sesame seeds
½ cup walnuts
3 dry cracker crumbs
1 teaspoon cinnamon
½ teaspoon cloves
1 tablespoon sugar
? cup olive oil (or ½ cup olive oil and 2 tablespoons fresh butter)
For the syrup:
1 cup sugar
1 cup water
½ cup honey
2-3 cinnamon sticks
1 piece of orange peel
To prepare the sesame seeds, let them soak in a little water. Pour in a strainer little by little and rinse. When well drained, spread the sesame seeds on a towel in a baking pan to absorb the remaining moisture. Remove the towel from the pan and bake at 160 degrees to completely dry and roast the seeds. Let cool.
To make the syrup, put all the ingredients, except the honey, in a pot and boil for 5 minutes. Begin timing from start of boil and then lower to moderate temperature. Remove from heat, add honey, stir until dissolved and let cool.
Grind the sesame seeds in a food processor without becoming too fine. Add the ground walnuts, spices, cracker crumbs and sugar.
Divide each sheet into two. Spread three sheets of dough in an oiled baking pan and brush each with oil. Add 1/4 of the filling. Continue alternating 2 lightly oiled sheets and ? of the filling. At the top of the pan, spread the last three sheets, brushed with oil. Fold the dough inward and with a sharp knife cut the pie into “baklava” squares.
Bring the remaining olive oil (and butter, if added) to very hot temperature. Pour over the sesame pie.
Preheat the oven and bake the pie at 160 C for 60-70 minutes, depending on the oven or until golden brown. When ready, pour on the cold syrup. Wait about two hours for the syrup to absorb and serve.
1kg zucchini
½ kg feta cheese
4 eggs
1 bunch spring onions
1 onion
Breadcrumbs
Salt
Pepper
Nutmeg (grated)
Olive oil
A little milk
Grate the zucchini and squeeze to strain. In a pot saut? the zucchini with the onions. When the liquid evaporates, add the feta and the other ingredients and stir. When the mixture thickens remove from heat. Coat the bottom of a baking pan with oil and sprinkle with some bread crumbs. Pour in the mixture and cover with the remaining bread crumbs.
Bake at 200 C for 60 minutes.
1200gr sheep’s yoghurt
900gr cr?me fraiche beaten
150gr fine sugar
7gr cardamon
4gr nutmeg
150gr pistachios from Aegina
150gr blanched sliced almonds
150gr sugar
Roast the ingredients in a pot until a little smoke appears, break with a rolling pin and add to the mousse just before serving.
Roast in a large pot on high heat and add nutmeg.
240gr sour milk
60gr olive oil
1 egg
500gr self-raising flour
400gr anthotyro cheese
Half a bunch of herbs
1 teaspoon salt
Pepper
1 Egg yolk
2-3 tablespoons milk
Dough: In a large bowl, mix the sour milk, olive oil and egg. Slowly add the flour and knead into a soft ball. Filling: In a medium sized bowl, chop the aromatic herbs, crush the cheese and mix together. Cut the dough in small squares/circles and roll out into thin phylllo sheets. Add a spoonful of filling in the center of each and close in a crescent pressing with a fork. Place on non stick paper and coat with egg yolk.
Preheat oven to 200 C and bake for 20 minutes.
25 medium sized tomatoes
1kg sugar
½ kg almonds
½ teaspoon citric acid
2 vanilla sticks
Water to cover the tomatoes.
A pinch of lime
Peel the tomatoes. Make two holes in the bottom and with a tooth pick remove the seeds. Wash once and place in lime water for 10 minutes. Next, wash 5-6 times to clean and let drain. Put almonds inside each tomato. Place the tomatoes in a pot in rows and cover with sugar. Let sit for 12 hours. Then add as much water as needed to cover the tomatoes. Pour the tomatoes into a large bowl and boil until the mixture thickens. Add the citric acid and the vanilla.
Let cool and store in sterilised jars.