December 30th, 2007 by Antonis
Spanakopita - Greek Spinach Pie
In Greece, Spanakopita is mostly eaten as a snack, an alternative to tiropita. In restaurants it can be served with tzatziki sauce and a Greek salad. Spanakopita has become a popular item in Greek restaurants worldwide, and is served as either a light meal or an appetizer. Enjoy our other Spanakopita recipe as well!
Ingredients:
1 pkg Phyllo pastry
Melted butter or olive oil (to brush on the phyllo)
For the Filling:
2 lbs fresh spinach, washed, trimmed, and roughly chopped
8 green onions, including green stems, finely chopped
4 tbsp finely chopped fresh dill
12 ounces feta cheese, crumbled
2 eggs, beaten
Salt
Freshly ground black pepper
1 tbsp Olive oil
Preparation:
To prepare the filling:
Blanch the spinach in boiling water, drain thoroughly, remove to a bowl and allow to cool. Add all the other ingredients and combine well.
To assemble the pie:
Preheat the oven to 350F, Unwrap the phyllo pastry on a flat surface and cover with a damp tea towel. Lightly oil a 12-inch square baking dish. Place half the phyllo sheets in the bottom of the dish, brushing each sheet with the melted butter as it is added. Add all the filling and then spread the remaining phyllo sheets on top, brushing each one with the melted butter. Sprinkle a little water on top to prevent the phyllo from burning. Bake fro 40 to 45 minutes or until the top is golden brown. Eat either hot or cold.
Serves 6 to 8
Category: Appetizers, Greek Recipes, Easy Greek Recipes, Authentic Greek recipes |
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December 22nd, 2007 by Antonis
Tomatoes and Peppers stuffed with rice
In the summertime, large tomatoes and peppers are most commonly stuffed with rice or meat, placed in tapsia (large metal baking pans), surrounded by some potatoes and baked in the oven. They are delicious hot or cold. Enjoy this Greek recipe!
Ingredients:
7 medium tomatoes
6 medium green peppers
1 1/2 cup rice
2 medium onions, finely chopped
Parsley, finely chopped
1 1/2 cup olive oil
Salt
Pepper
Rusk crumbs
2 cups tomato juice
Preparation:
Wash the tomatoes and peppers. Cut a thin slice off the stem-ends and hollow out the interiors. Keep the tomato pulp, and chop it up or puree it in the blender. Mix the rice, onion, parsley, tomato pulp, 1/2 cup olive oil, slat and pepper. Fill the tomatoes and peppers with the mixture, cover them with the lids you have sliced off and arrange them in a baking pan. Pour the tomato juice and the rest of the oil over them and sprinkle the lids with rusk crumbs. Bake them in a moderate oven (350F) for 1 to 1 1/2 hours.
Serves 6 to 8
Category: Vegetables, Greek Recipes, Easy Greek Recipes, Authentic Greek recipes |
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December 16th, 2007 by Antonis
Kotopita - Chicken Pie
Chicken pies are more often found on mainland Greece. The meat is combined with other ingredients, such as red peppers, feta cheese or onions, as in this Greek recipe.
Ingredients:
1 package filo (phyllo) pastry sheets
For the Filling:
2 tbsp olive oil
4 small white onions, peeled and sliced
1 lb chicken, cooked and shredded
1/4 cup grated kefalotiri or parmesan cheese
3 eggs, beaten
1 tsp dried mint
1 tsp grated nutmeg
1/2 tsp ground allspice
1/2 tsp finely chopped fresh marjoram
Salt
Freshly ground black pepper
For the Glaze:
1 egg yolk
2 tbsp milk
Preparation:
To prepare the filling - heat the oil in a skillet over medium heat. Add the onions and saute for 5 minutes or until softened. Remove to a large bowl and allow to cool. Add all the other filling ingredients and combine well.
To assemble the pie - preheat oven to 350F. Lightly oil a 9-inch round pie dish. Place 4-6 filo (phyllo) sheets in the baking tin so that the filo covers the bottom and hangs over the sides. Place the filling in the filo-lined baking tin and pull 4-6 more filo sheets over the filling to create a top to the pie, tucking and pinching any loose filo sheets into the sides. Prepare the glaze by whisking the egg yolk and milk together. Brush the filo with the glaze and cut two vents i the middle of the pie to allow any steam to escape. Bake for 45 minutes or until the top is golden brown. Allow to cool. Serve either hot or cold.
Serves 4 to 6
Category: Appetizers, Greek Recipes, Easy Greek Recipes, Authentic Greek recipes, Greek Chicken Recipes |
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December 10th, 2007 by Antonis
Loukoumades - Doughnut Honey Puffs
In Greece, loukoumades are commonly spiced with clove and cinnamon in a honey syrup and can be sprinkled lightly with powdered sugar. Enjoy this easy Greek dessert recipe!
Ingredients:
1 oz yeast
18 oz flour
1 tsp salt
Olive oil for frying
Honey
Cinnamon
Chopped walnuts (optional)
Preparation:
Dissolve the yeast in 1/2 cup lukewarm water. Mix the flour with the salt in a deep bowl. Make a well in the middle of the flour and pour in the yeast and water. Gradually add another cup of lukewarm water, stirring the mixture until it becomes a uniform, rather thick batter. Cover and leave it in a warm place for about 1 1/2 hours, until bubbles rise to the top.
Heat the oil. Using a wet teaspoon, take spoonfuls of the batter and drop them into the hot oil.
Continue until there is no more batter left. Turn the puffs with a slotted spoon until they are golden brown all over. Pour honey over them and sprinkle them with cinnamon and chopped walnuts.
Serves 8 to 10
Category: Pastries/Desserts, Greek Recipes, Greek Dessert Recipes, Easy Greek Recipes, Authentic Greek recipes |
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