Recipes Archive - Page 5 of 13 - Ελληνικό Πρωϊνό

Spinach pie

1 kg flour
75 gr sunflower oil
25 gr vinegar
Salt to taste
Water (as much as needed)
1 5 kg spinach
½ bunch spring onions
Pepper
? bunch dill
60 gr olive oil

Sift the flour and put in a saucepan, dent the middle and fill with oil, vinegar, salt, and a little lukewarm water. Stir all the ingredients together and add as much water as needed. The dough must be soft and not sticky. Let it rest for 30 minutes. Cut into balls and spread by working the dough with the fingers. Add oil in the middle and place another layer of dough on top. Let it sit for another 20 minutes.
Open the large sheets with a rolling pin. In a saucepan, boil the spinach with a little water for a few minutes making sure it doesn’t wilt. Chop the onions and saute lightly in a little oil without turning brown, add the spinach, salt and pepper. Spread one sheet in a baking pan, sprinkle with oil, add the spinach mixture and cover with a sheet of dough.

Cut into servings and bake in a preheated oven at 165 C for 40 minutes. Baking time depends on the thickness of the dough.

Spinach pie of Epirus

400-500gr spinach
3 eggs
200gr feta cheese
70-80gr fresh cream
Salt and pepper
A little olive oil
1.5 rustic type phyllo dough

Filling: Put the olive oil and spinach in a large pot on medium heat. When the spinach has absorbed most of the oil, saute. Add a little fresh cream, the feta cheese, salt and pepper and stir well. Remove from heat, let cool and add the eggs, mixing well. Place a sheet of phyllo dough on the bottom of the baking pan, spread the filling evenly and cover with the remaining layer.

Bake at 180 C for 45-50 minutes.

Spinach pies of Karpathos

For the dough:
1 kg all purpose flour
1 cup oil
1 tablespoon salt
1 and 1/2 cups water
For the filling:
1 bunch spring onions finely chopped
1 leek finely chopped -optional
½ bunch of dill
1kg spinach finely chopped (grated)
½ cup oil
Salt
Pepper
2 tablespoons rice
Feta cheese

Dough: Knead all the ingredients for the dough together and set aside for one hour to rise. Roll out two thin sheets of phyllo dough. Filling: In a small pan, saut? the onions and add salt, pepper and mint. Mix in the rest of the ingredients. In a baking pan place a layer of the dough in the bottom, spread the filling evenly, cover with the remaining phyllo sheet and brush the top with the mixture of egg and milk.

Place in the oven and bake at 180 C for 30 minutes.

Spinach pie with cheese and home made phyllo dough

For the phyllo dough:

500gr all purpose flour
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon sugar
1 cup water

For the filling:

1kg spinach
1 large onion1 bunch dill
1 bunch parsley
350gr feta cheese
2 eggs
Salt
Black pepper
A little olive oil

In a medium sized bowl, mix the ingredients for the phyllo dough with enough lukewarm water to avoid too soft dough. Knead the dough very well, cover and let sit in the refrigerator for half an hour. Next prepare the filling: wash and clean the spinach and mix onion, parsley and dill in a blender, adding a little olive oil. Pour the mixture into a pan with a little oil, saut? at medium heat for about five minutes and add the spinach. Season as desired and stir for five more minutes. Remove the pan from the stove and strain the spinach. In a bowl cut the feta cheese into small pieces. In another bowl beat the egg seasoning and add to the feta cheese. Add the feta mixture to the spinach and stir until well blended. Make phyllo layer by separating the dough into two parts the bottom layer (2/3 of the dough) and the top layer (1/3 of the dough). Roll out the two layers and place bottom layer in oiled pan (dough covers sides of baking dish). Add the filling, pouring evenly. Cover with the remaining layer of dough and join the two layers by folding their edges inwards. Brush the top with olive oil and make small holes on the surface with a fork so that the pie does not rise.

Bake in a preheated oven at 180 C for 50-60 minutes.

Rice pudding with pine honey of Chalkidiki

2 liters milk
1 cup risotto rice
1 teaspoon vanilla
1 small cup pine honey
1 cinnamon stick

In a large pot, boil the rice with a little water and drain. Separately boil the milk and add the rice. Let boil until thick. Add the honey and the vanilla.

Pour into bowls and sprinkle with cinnamon.

Rice pudding with Chios mastic

? cup rice
1 pinch salt
2 cups water
½ cup sugar
5 cups milk
1/4 teaspoon crushed mastic
2 tablespoons corn flour
Cinnamon

In a large pot boil the rice and salt in water for about 10 minutes. Add the milk, sugar, mastic and stir. When the rice boils dissolve the corn flour in water and pour in the pot. Continue to boil over low heat until the rice pudding starts to thicken.

Pour into 6 small bowls, cool well and refrigerate. Sprinkle with cinnamon.

Rice pudding with goat’s milk

1 cup risotto rice
1 cup water
4 cups goat’s milk
½ cup sugar
2 tablespoons corn flour
Lemon peel
Cinnamon

Wash the rice and pour in a pot to boil for 10 minutes. Add half the milk and let to simmer for 15 minutes. Stir often. Add the sugar to the rice. In a separate bowl, dissolve the corn flour with the remaining milk and pour into the pot. Boil the “ryzogalo” for 10-15 minutes, stirring continuously until it thickens.

Remove the pot from the fire, add the lemon peel and stir. Serve in 5-6 individual bowls or on a platter and sprikle with cinnamon.

Rice pudding with cinnamon of Chalkidiki

½ a cup rice
4 cups milk
½ a cup sugar
2 teaspoonfuls corn flour
1 vanilla tube
A pinch salt
3 cinnamon sticks (optional)
½ teaspoon mastic powder (optional)

In a large pot, boil the rice with a cup of water and a little salt over very low heat, until all the water is absorbed. Put aside half a cup of milk and dissolve the corn flour and the vanilla. Heat the remaining milk with the sugar and add the cinnamon sticks and the mastic powder.

When the rice boils, pour in the heated milk and boil over low heat for 10-15 minutes, stirring often. After 10-15 minutes, pour in the milk with the corn flour. Let boil for about three more minutes, stirring regularly; when thickened remove from heat. Refrigerate or let cool and serve with a sprinkle of cinnamon.

Rodinia

For the almond paste:

500gr unsalted almonds without the peel
250gr sugar
2-3 drops bitter almond flavor (in large supermarkets on confectionery shelves)
Minimum water or flower-water (in large supermarkets on confectionery shelves), if needed
Corn flour for sprinkling

For the butter cream:

250-300gr egg whites (from 10 eggs)
100gr powdered sugar
150gr fresh butter
50gr margarine
1 teaspoon vanilla extract (in large supermarkets on pastry racks)

For the decoration:

1 pack almonds
Fine sugar

For the almond paste: Beat the almonds with sugar and bitter almond to the blender until they become a homogeneous mass. If necessary, add little water or waterless to facilitate shuffling. Open the paste onto a 40 x 20 cm layer -1 cm thick, sprinkling with a high volume or corn flour.
For the butter cream: Beat in the mixer at low speed with half the sugar until they become tight meringue and keep them aside. Beat butter in the mixer with margarine with the rest of the sugar and vanilla until they whiten and soften. Add the meringue and mix lightly with a spatula. Place the cream in a pastry bag. Cut with a sharp pointed drenched knife (or with the pizza knife) the open sheet in strips 5 cm wide. Spread on each butter cream and close by forming a roll.

Cut into 4-5 cm long rolls and sprinkle with almond syrup and powdered sugar. You can replace the almond paste with ready-made marzipan that you can find in confectionery stores.

Saragli

For the dough:
3 cups all-purpose four
1/2 coffee cup olive oil
2 tablespoons vinegar
1 cup water
Flour, for rolling out dough
1 cup oil

For the filling:
3 cups coarse walnuts
3 tablespoons cracker crumbs
3 tablespoons sugar
1 teaspoon cinnamon
½ teaspoon clove

For the syrup:
3 cups sugar
3 cups water
2 tablespoons lemon juice
1 cinnamon stick

To make the dough, mix all ingredients in a bowl to make a soft dough that doesnt stick, Cover and let rest for about 30 minutes. When ready, divide the dough into 8 balls the size of a mandarin. Spread the dough to the size of a fruit plate. Mix olive oil with margarine in a bowl. Brush approximately 1 teaspoon of the mixture on each sheet, spreading well. Dust lightly with flour and join in pairs. Let rest for another 30 minutes. Open a large thin sheet, cut in the middle, oil well and drop in a little of the filling. Roll the dough and cut edges. Place all the dough rolls in an oiled pan and cut into serving pieces. For the syrup, mix all the ingredients and boil for five minutes, timing from the start of boil. Let cool.

Brush oil on the top and bake in a preheated oven at 180 C for approximately 30 minutes. Remove from oven and while hot pour over the cold syrup.

Sausage of Trikala with leek and spetzofai sauce

1kg long green peppers
2 pieces of red peppers
½ kg Trikala sausage with leek
3-4 tomatoes ripe for sauce
1 medium onion
½ tablespoon salt
? glass olive oil

Wash the peppers and cut in small pieces. Cut the sausage in slices. Fry the peppers on medium heat until they “wilt”. Let drain in a colander. Fry the sausage until it browns and the fat melts. Peel the tomatoes and the onion and grate. Mix with the red peppers.

Boil the mixture on medium heat for 15 minutes. Serve hot.

Savory cake with Naxos gruyere and figs

200gr fresh butter
6 eggs
200gr yoghurt
350gr self-rising flour
2 teaspoons baking powder
200gr grated gruyere cheese
Finely chopped dried figs
Salt
Pepper
1 cup cherry tomatoes

In a small bowl, melt the butter and add a little flour. Add the eggs, yoghurt, salt, pepper and remaining flour. Stir in the grated gruyere and the figs.

Bake at 160 C for 40 minutes. Garnish with grated gruyere, figs and cherry tomatoes.

Semolina pudding (halva)

1 cup olive oil
2 cups coarse semolina
2 1/2 cups brown sugar
1/2 cup honey
4 cups water
Walnuts, or almonds, or raisins

In a pot, pour the semolina and oil and saut? until brown. Add the walnuts, almonds or raisins. Separately boil the water, the honey and the sugar and pour the syrup into the pot. Stir well until the mixture thickens.

Cover and let set for 10 minutes. Pour into a pan and serve.

Semolina Halva with Orange Zest and Cinnamon

1 cup olive oil
2 cups coarse semolina
3 cups sugar
4 cups water
1 cinnamon stick
2 cloves
Zest of 2 oranges

Pour water and sugar in a large pot and boil for 5 minutes. Next add the cloves and cinnamon, stirring until the mixture turns into syrup. In a second pot, pour oil and let it heat for 2-3 minutes. Add the semolina to the hot oil and stir until thoroughly mixed. Finally add the syrup to the semolina mix, lower the heat and stir for 3-4 minutes until the mixture thickens.

Pour the mixture into a cake mould. Let it cool and refridgerate for about 2 hours.

Cretan rice pudding

1 liter fresh milk
2 cups medium grain rice
½ cup sugar
1 sachet vanilla flavored corn flour
Cinnamon for garnish

In a large pot, boil the rice in water until soft. Pour ? liter of milk and stir well. Pour the remaining milk into a separate bowl and dilute the vanilla, cream and sugar. Add to the boiling rice and mix together. Remove from the heat, add the cream and stir.

Cover and refrigerate until the pudding thickens. Serve in bowls and sprinkle with cinnamon.

Rustic Rice pudding

100 gr risotto rice
100 gr sugar
1 kg milk

Boil the rice until partially softened and drain. Heat the milk and add the sugar and the rice.

Stir well as the mixture begins to boil and occasionally until rice boiled and the milk has thickened. Serve in a bowl. For a thicker rice pudding, do not first boil the rice to soften but mix all the ingredients together and boil. Sprinkle with cinnamon.

Ravani of Evritania

6 eggs (separate the whites from the yolks)
140gr sugar
140gr semolina
70gr flour for all purposes
For the syrup:
250gr sugar
220gr water

Using a mixer, beat yolks with 100gr of sugar until fluffy and white. Add semolina, flour and stir with a spoon. Beat the egg whites separately in the mixer with 40gr of sugar until thick and add to the mixture gradually while stirring gently with a spoon. Empty the mixture into a square baking pan, basted in butter and floured.

Bake in a preheated oven at 170 C for 20-30 minutes.

Ravani

7 cups water
1 ½ cup olive oil
4 cups of coarse semolina
4 cups of sugar
20 almonds, whitened

Ingredients for syrup

3 cups of water
1 cups of sugar
1 cinnamon stick

Bring water and oil to the boil in a large pan. Once it begins to boil, add the semolina and stir constantly to prevent sticking. As the sweet takes shape, slowly add the sugar and allow to thicken turning reddish-brown. Remove pan from heat and let cool. Pour evenly into an oiled baking dish. Cut the ravani into squares and sprinkle top with chopped almonds.

Bake at 200 C for one hour. For the syrup, boil all ingredients together, approximately for 15 minutes. Drizzle the sweet with syrup or sprinkle with powdered sugar and cinnamon.

Rice Pudding of Epirus

4 tablespoon rice
4 cups milk (full fat)
1 cup water
½ cup sugar
2 spoonfuls corn flour
1 teaspoon vanilla extract
Ground cinnamon

In a large pot, boil the rice for 10 minutes. Add 3 ½ cups of milk and let simmer for 15 minutes while stirring continuously. Add the sugar to the pot. In a small bowl, mix the corn flour with the rest of the milk and pour this into the pot. Boil the “ryzogalo” mixture for 10-15 minutes more stirring continuously, until it starts to thicken. Finally remove it from the fire and add the vanilla while continuing to stir. Let cool or refrigerate for 20 minutes. Serve in small bowls and garnish with cinnamon.

Let cool or refrigerate for 20 minutes and serve in small bowls and garnish with cinnamon.

Rice pudding of Evritania

4 tablespoons rice
4 cups milk (full fat)
1 cup water
½ cup sugar
2 spoonfuls corn flour
1 teaspoon vanilla extract
Ground cinnamon

Wash the rice and boil for 10 minutes. Add 3 ½ cups of milk and let simmer for 15 minutes, stir often. Add the sugar to the mixture. In a small bowl dissolve the corn flour with the remaining milk and add to the pot. Boil the ryzogalo (rice pudding) for 10-15 minutes, stirring continuously until it thickens. Remove from heat, add the vanilla and stir.

Refrigerate for 20 minutes and serve in five or six bowls, sprinkled with cinnamon.