May 31st, 2007 by Antonis
Spanakopita - Greek Spinach Pie
“Known world-wide!”
Spanakopita is the universal snack in Greece, bought at bakeries and snack shops everywhere. These pies are often eaten on the run on the way to work or to stem mid-morning hunger before lunch, which is usually taken late in most parts of the country.
Ingredients:
10 oz. Frozen Spinach
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
1/2 cup chopped fresh parsley
4 eggs
1 cup crumbled feta cheese
18-20 Phyllo sheets
1/4 cup olive oil
3 tbsp butter
Preparation:
1-Preheat oven to 350 degrees F. Lightly oil a square baking pan.
Heat olive oil in a large skillet over medium heat. Saute onions, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
2-In a medium bowl, mix together eggs and feta. Stir in spinach mixture. Lay 6 phyllo sheets in prepared baking pan, and brush lightly with the melted butter. Lay another 6 phyllo sheets on top, brush with melted butter, and repeat process with 6 more phyllo sheets. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with melted butter, then layer remaining phyllo sheets, brushing each with melted butter. Tuck overhanging dough into pan to seal filling.
3-Bake in preheated oven for 30 to 40 minutes, until golden brown. Test by inserting a table knife to the center. If it comes out relatively clean, your spanakopita is done. Don’t let this go beyond golden brown.
Cut into squares and serve while hot.
Enjoy!
Category: Appetizers, Greek Recipes |
6 Comments »
May 22nd, 2007 by Antonis
Oven Baked Macaroni
Greek - Makaronia tou Fournou
Ingredients:
1 lb macaroni
*Sauce
1 large onion, finely chopped
2-3 cloves of garlic
1 lb minced beef
1 can of peeled tomatoes, chopped
1-2 tbsp tomato puree
2 bay leaves
salt & pepper
**Béchamel Sauce
2 oz butter
2 tbsp plain flour
1 pint of milk
8-12 oz kasseri cheese or strong cheddar cheese-grated
*Sauce Preparation:
Sauté the onions and garlic.
Add minced meat and brown.
Add peeled tomatoes, tomato puree, bay leaves and salt & pepper.
Simmer for 45 minutes until the meat is tender and the sauce has thickened.
During the last 30 minutes of the sauce cooking: Boil the macaroni in salted water and drain.
**Béchamel Sauce Preparation:
Melt the butter in a milk pan.
Stir in the flour until it forms a paste.
Add the milk a little at a time stirring continuously. (Do not stop stirring otherwise the sauce becomes lumpy).
Lastly pour in ¾ of the cheese and stir until melted.
Preparation:
In an ovenproof dish, place one third of the pasta followed by half the tomato sauce and then half the béchamel sauce. Place second third of pasta and second half of the tomato sauce. Place last third of pasta plus final layer of béchamel sauce. Add a final layer of grated cheese. Place in a medium oven for 45 minutes or until golden brown. Allow to stand for 15 minutes before serving.
Servings: 6-8
Category: Pasta, Greek Recipes |
No Comments »
May 22nd, 2007 by Antonis
Keftedes - Greek Meatballs
Ingredients:
2 lbs ground beef (mince)
3 tbsp grated cheese
1 cup bread crumbs
1 tbsp vinegar
2 cups crushed tomatoes
salt and pepper
1 large onion (minced)
flour (for rolling)
1 tsp. dried mint
oil (for frying)
1 egg
Preparation:
Mix all the ingredients together in a large bowl. Form into one inch balls. Heat the oil in a skillet. Roll the meatballs into the flour to coat, and drop into hot oil. Fry until brown on all sides. Serve warm.
Category: Meat, Appetizers, Greek Recipes |
2 Comments »
May 14th, 2007 by Antonis
Yiouvarlakia - Meatball Soup with Egg-Lemon Sauce
Greek: γιουβαρλάκια με αυγολέμονο
This is a classic Greek soup, made with avgolemono sauce, a mix of eggs and lemon juice. It’s easy to make and very delicious!
Ingredients:
2 pounds ground meat, lamb, or beef
1 medium onion - grated
1/4 cup rice
chopped mint
salt and pepper
Parsley - finely chopped
Meat Stock
1/2 cup olive oil
2 eggs
Egg-Lemon Sauce:
2 eggs
Juice from 3-4 lemons
Preparation:
Combine meat, onion, rice, mint, 2 eggs, parsley, salt an pepper to form tiny, marble-sized meatballs. Bring water and olive oil to a boil. Add meatballs and rice. Cover and let simmer for 30 minutes. In mixing bowl, beat 2 eggs, and slowly add lemon juice while beating until blended. Pour mixture into soup and stir well. Seaon to taste with salt and pepper if needed. Remove from heat and let sit for 15 minutes before serving.
Serves: 4-6
Category: Soups, Greek Recipes |
No Comments »
May 10th, 2007 by Antonis
Avgolemono Soup
“The Famous & Delicious Greek Lemon Soup”
Ingredients:
8 cups chicken broth
3 medium eggs
1/2 cup rice
Juice from two lemons
Salt
Preparation:
1. Bring chicken broth to a boil. Salt to taste
2. Add rice, cover, and simmer for 20 minutes
3. Remove from fire
4. In a blender, beat the three eggs, slowly add the lemon juice to the eggs
5. Add one cup of chicken broth, do not stop blending. The constant blending is the secret to prevent curdling of this delicious soup
6. When the eggs and broth are well mixed, pour this mixture back into the remaining broth and rice
7. Stir well over heat, but do not allow to boil
Serves 6
Category: Soups, Greek Recipes |
3 Comments »
