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 … Read more
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 … Read more
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 … Read more
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. … Read more
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 … Read more
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 … Read more
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 … Read more
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, … Read more
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 … Read more
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. … Read more
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 … Read more