GREEK LAMB WITH POTATOES & OLIVES

Ingredients
800g medium-size potatoes, skin on, thinly sliced
4 large tomatoes, thinly sliced
1 aubergine, thinly sliced
4 garlic cloves, chopped
3 tbsp oregano leaves, plus extra for sprinkling
85g pitted Kalamata olives, halved
5 tbsp olive oil, plus a drizzle
100g feta cheese, crumbled

4 lamb steaks

Preparation
Heat oven to 200C/180C fan/gas 6. Layer up half the potato, tomato and aubergine in a baking dish, scattering with garlic, oregano and olives, and drizzling with oil and seasoning as you go.
Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.

Bake for 50 mins or until the veg are tender (cover with foil if they’re getting too brown). Top with the lamb steaks, rubbing with a little more oil and seasoning. Bake for 15-20 mins more until the lamb is cooked. Allow to rest and cool a bit before scattering with oregano and serving with crusty bread. Enjoy!

Source:bbcgoodfood.com

BAKLAVA ROLLS

Ingredients

Filling

Ingredients
1/2 lb Walnuts, finely chopped
2 1/2 tb Sugar
1/2 ts Cinnamon
1/8 ts Ground Cloves
Phyllo

Ingredients
1 lb Phyllo Dough
3/4 lb Unsalted Butter, melted
Syrup

Ingredients
1 1/2 c Water
1 Cinnamon Stick
1 1/2 c Sugar
2 ts Lemon Juice
1/2 c Honey


Preparation
Heat oven to 350 degrees.
Mix first four ingredients together for filling. Combine syrup ingredients and cook until sugar dissolves and mixture turns syrupy. Set aside to cool. Remove cinnamon stick before using.
Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds.
Cover phyllo not being used with a barely damp towel.
Using two pieces of phyllo – phyllo sheets are so thin they must be doubled – and keeping narrow ends towards you, brush with butter.
Place 1 to 1 1/2 teaspoons filling 1/4 inch from end nearest you, to within 1/4 inch of sides.
Fold long sides in 1/4 inch.
Fold over bottom to cover filling.
Place a clean pencil on top of fold and roll into a cigar-like cylinder.
Push both ends toward center and remove pencil.
Place roll on cookie sheet and generously brush with butter.
Repeat with remaining filling and phyllo.
Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup – kitchen tongs work well for this.
Place onto a platter to cool.

Cover and refrigerate. Can be frozen.

Source:greek-recipe.com

SPETSOFAI-SAUSAGES WITH BELL PEPPERS

Ingredients
¼ cup olive oil
2 bell peppers, sliced into long strips
14oz can of diced tomatoes
1 pound of your preferred sausage (normally around 5 sausages)
1 onion, chopped
2 garlic cloves

Salt and pepper

Preparation
In an oiled pan, add sausages and bell peppers, cook until sausages turn light brown.
Next, add diced tomatoes, onion, garlic, salt and pepper.
Cook uncovered over medium heat for 15-20min, or until sausages are cooked and sauce has thickened a bit*
Add sausage(s) to plate, top with onion/pepper mixture
Serve!


*If sausages are done and sauce is too watery, use a slotted spoon when plating and add liquid as needed.

Source:greekfood.about.com

FRIED STUFFED ZUCCHINI BLOSSOMS

Ingredients
20 – 25 zucchini blossoms
250 gr feta cheese
100 gr of ricotta cheese
3 eggs
salt
pepper
dill
olive oil for frying
500 gr flour

1 glass of water

Preparation

Grate the feta and ricotta cheese.
Add them into a bowl together with 2 of the eggs.
Add dill and pepper.
Mix all the ingredients well.
Mix the flour, the glass of water, the remaining egg and some salt.
Wash each zucchini well and fill it with one spoonful of the filling.
Dip one by one into the batter.

Fry the zucchini blossoms in both sides in hot olive oil.

Source:greek-recipe.com

SOFRITO FROM CORFU

Ingredients
1kg boneless beef fillets (leg part preferred)
1 onion, finely cut
2 garlic cloves, mashed
1 glass of white wine
Rosemary
Marjoram
2 bunches of parsley
Salt
Pepper
Flour for coating the fillets

Olive oil for frying

Preparation
Coat the fillets with flour and fry slightly on both sides.
Add olive oil in a saucepan and sauté onion.
Add rosemary, marjoram, garlic and white wine.
Cut the stems of both the parsley bunches, tie them and add them in the saucepan.
Add meat fillets and simmer until the sauce thickens and meat is tender.
Remove parsley stems from the saucepan.
Serve meat in a platter and pour the sauce over them.
Cut the parsley leaves finely and dredge them over the fillets.

Serve fillets with mashed potato or rice...Enjoy!

Source: greek-recipe.com

FISHERMAN'S PASTA (Makaronatha tou Psara)

Ingredients
1/2 pound of squid, cut in small pieces
1/2 pound of octopus or cuttlefish, cut in small pieces
10 - 12 mussels in the shell, washed and trimmed (optional)
1/2 pound of shelled mussels
10 - 12 cockles in the shell, washed
15 medium or medium-large shrimp, shelled and deveined, with or without heads
2 small hot red peppers, chopped (more if desired)
1 bay leaf
3-4 cloves of garlic, minced
1 large onion, minced
2/3 cup of olive oil
1/3 cup of brandy
2 cups of cherry tomatoes, finely chopped (or 3 cups grated ripe tomatoes)
2 teaspoons of salt
cayenne pepper to taste
1 1/2 pounds of penne pasta (or other pasta of your choice)
3-4 cups of water

2 tablespoons of fresh parsley, chopped

Preparation
In a large skillet or dutch over, sauté the garlic and onion in hot oil. When the onion softens, add squid and octopus or cuttlefish and hot peppers, and cook for 10 minutes or until browned, stirring frequently. Stir in brandy. Add the tomato and cook until most of the liquid has been absorbed, about 10 minutes. Add bay leaf, salt, and cayenne pepper. Add water slowly, stir, and cook for 40 minutes.
10-12 minutes before time is up, add all the mussels (in and out of shells) and cockles. 5 minutes before time is up, add the shrimp. Turn off heat and cover. Boil the pasta according to package directions and drain. Toss pasta with the sauce and transfer to a large platter. Sprinkle with parsley and serve.

Source:greekfood.about.com

GREEK MYZITHRA CHEESECAKE RECIPE

Ingredients
2 pounds of unsalted, fresh myzithra (or other white whey cheese)
1/2 pound of butter or margarine, softened
2 1/4 cups of sugar
1 cup of golden seedless raisins
1 tablespoon of brandy
6 tablespoons of cornstarch
1/2 teaspoon of salt
1 teaspoon of vanilla extract
6 eggs, separated
juice and grated peel of 1 lemon
1 1/2 cups of crushed almonds
----------
For the topping:
confectioner's sugar

ground cinnamon

Preparation
First steps:

Mash the cheese well with a fork.
Soak the raisins in the brandy for 20 minutes.
Beat egg whites to stiff peak stage.
Preheat oven to 355°F (180°C).


In a mixing bowl, beat together the butter (or margarine) with the sugar and egg yolks. In order, beat in cheese, crushed almonds, cornstarch, salt, vanilla, lemon juice and peel, and the raisins and brandy. Fold in the stiff egg whites last.Pour into a greased baking pan and bake at 355°F (180°C) for 50 minutes. To test for doneness, insert a knife into the cake. It should come out dry.

Allow the cake to cool for 20 minutes. Sprinkle with confectioner's sugar, then a  little cinnamon


Source:greekfood.about.com

TRADITIONAL GREEK YOGURT CAKE WITH ORANGE SYRUP(Portokalopita)

Ingredients
200g yogurt (2% fat) (7 ounces)
300 ml corn oil (1 and 1/4 of a cup)
300 ml sugar (1 and 1/4 of a cup)
300ml orange juice ( 1 and 1/4 of a cup)
20g baking powder (4 tsps)
zest of 1 1/2 orange
1 tsp vanilla extract

440-450g phyllo dough (15 ounces)

For the syrup
400ml water (1 and 2/3 of a cup)
400ml sugar (1 and 2/3 of a cup)
zest of 1 orange
1 cinnamon stick (optional)


Preparation
Unwrap the phyllo dough from the plastic sleeve; place the sheets on a large surface and leave at room temperature for 20 minutes, in order to dry well. Alternatively, spread a few on a large baking tray and bake at 100C, until dry; repeat with the rest.
To prepare this greek yogurt cake, start first by preparing the syrup. Pour into a pot the water, the sugar and the orange zest  (and a cinnamon stick) and bring to the boil. Simmer for 5-10 minutes, until the sugar is dissolved and the syrup has thickened. Leave aside to cool.
In the meantime prepare the mixture for the yogurt cake. Pour the corn oil into a large bowl, add the sugar and whisk. Add the yogurt, the orange juice, the orange zest and the vanilla extract and whisk well, until the ingredients combine and the mixture is smooth. Add the baking powder, and blend lightly.
Tear the sheets of the phyllo dough into small pieces, using your hands and add into the mixture; whisk well
Using a cooking brush, oil the bottom and the sides of a baking tray (approx.20x30cm / 8×12 inch) and pour in the mixture. bake in preheated oven at 170-180C for 40-50 minutes until, nicely coloured and cooked through. Check if it is ready, by making a hole with a knife. If the knife comes out clean, then the cake is ready.
To finish the yogurt cake, ladle slowly the cold syrup over the hot cake (allow each ladle of syrup to be absorbed, before ladling again).

Allow time for the syrup to be absorbed and put in the refrigerator. Greek yogurt cake is ideally served cold, not hot, so that it does not crumble.

Source:mygreekdish.com

TRADITIONAL GREEK GREEN BEANS RECIPE (FASOLAKIA GIAXNI)

Ingredients
1250g green beans, trimmed (45 oz.)
3/4 of a cup olive oil
1 1/2 onions, chopped
1 clove of garlic, chopped
750g ripe tomatoes, grated (27 oz.)
a pinch of sugar
2 tbsps chopped parsley

salt and freshly ground pepper

Preparation
To prepare this traditional Greek green beans recipe, start by washing thoroughly the green beans. Drain them in a colander and set aside.
Heat half the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent and tender. Stir in the garlic, the grated tomatoes, the rest of the olive oil and a pinch of sugar and bring to the boil. The traditional recipe for Greek green beans calls for fresh ripe tomatoes, but if you like you can substitute with canned chopped tomatoes, or Passata tomato juice.
Add the green beans and blend well, so that the green beans are coated with the olive oil and the tomatoes. Turn the heat down, cover with the lid and simmer for 40- 45 minutes, until the beans are soft and most the juices have evaporated. During cooking, check out if the pan appears to be getting dry and add a little bit hot water if needed.
Towards the end of cooking time season with salt and pepper and stir in the chopped parsley.

Serve the Greek green beans (fasolakia giaxni) warm or at room temperature with salty crumbled feta cheese and lots of Kalamata olives. Enjoy!

Source:mygreekdish.com

MUSSEL SOUP

Ingredients
1½ kilo raw mussels in their shells
5 spring onions, finely chopped
1 mild green pepper, finely chopped
1 coffee-cupful lemon juice
1 teacupful olive oil
1 soup-spoonful oregano
1 soupspoonful mustard

1 tumbler white wine

Preparation

Scrub and clean the mussels carefully. Sauté the onion and pepper in a deep pan. Quench with wine.
Toss in the mussels immediately, bring to the boil for 2 minutes. Add the lemon, mustard and oregano. Mix well and serve.

Source:eliasmamalakis.gr

 

CHICKPEA SALAD

Ingredients
3/4 cup Simply Dressed® Greek Feta Salad Dressing 4 cups fresh cauliflower florets 2 tbsp olive oil 2 large golden beets 1/4 tsp ground cumin 1/2 cup roasted red pepper slivers 1 cup fresh parsley leaves 1 cup diced cucumber One (15 oz.) can chick peas, rinsed & drained 1/2 cup slivered and pitted kalamata olives 1/4 cup diced red onion 3 oz. crumbled feta cheese

Preparation
Preheat oven to 400° F. Combine cauliflower and olive oil and place on a baking sheet. Roast cauliflower 15 to 18 minutes or until cauliflower is golden and tender (times will vary depending on size of cauliflower pieces).
Place beets in a saucepan and cover with water, bring to a boil and simmer until tender, about 20 to 30 minutes (times will vary depending on size of beets). Cool slightly, peel and dice.
In a large bowl, combine Simply Dressed® Greek Feta Salad Dressing with ground cumin. Add all remaining ingredients and toss well. The salad is best served right after it is tossed.



Source:marzettikitchens.com

FLAOUNA

Ingredients
For Flaouna Mixture:
1 kg flaouna cheese
2 pkts hallomi
400g 1 pkt cheddar cheese
1 pkt semolina (small)
2½ glasses (500g) plain flour
1 bunch fresh mint, leaves
20g dried yeast (said 2pkts)
1-2 pkts raisins(small)or to taste
½ cups of sugar (optional, I don’t put sugar as I put so many raisins)

½ bottle of mehlepi
1 bottle of mastiki
5 tsp ground cinnamon
12 eggs plus 1 egg to crack and smear over the top of the mixture.

For the dough:
1kg plain flour
¾ glass (00ml) olive oil
1x 500ml tub natural yoghurt
3 tsp baking powder
1 tsp mehlepi
1 tsp ground mastic
1 tsp salt

Preparation
First make the Flauona mix. Grate the two cheeses – we usually do this the day before to dry them out.
Chop the mint leaves. Grind the mastic with a pestle and mortar adding a little sugar to prevent it from sticking.
Crack all but 1 egg into a large bowl and beat, then add the semolina, flour, sugar, mint, yeast, cheese, cinnamon and last but not least the raisins. Mix well with hands and flatten out in the bowl. Then crack on the last egg, smearing over the top of mixture, leaving to soak in.
Now for the dough: to the flour add the salt, mehlepi and ground mastic.
Mix using the palms of your hands and add olive oil and yogurt.
Slowly add water to make a dough consistency, knead well for 5-10 minutes.
Separate into 4 balls, cover and leave to stand for 20 minutes in a warm place.

Assembling:
Roll out pastry into a square, add a heaped amount of the flaouna mixture, fold into a square around the mixture, press the corners down with a fork
Place flaouna on lightly greased baking tray. Glaze with a beaten egg that has had a little sugar added to make it a more golden colour, make sure the egg yolk does not run as this will make the flaouna stick to the backing tray
Leave flaounes to stand for 10 mins before placing in the oven.

Cook in clay oven for about 20-25 minutes. Standard oven – 180c for the first 15 mins and then lower to 180 c for 10-15 mins. Very important DO NOT OPEN OVEN DOOR at all for the first 20 minutes as this will make the flaouna sink.

Source: ithacagreece.com

CHOCOLATE FROZEN GREEK YOGURT

Ingredients
2 c. plain greek yogurt (I highly recommend Fage brand)
1/4 c. milk
1/3 c. cocoa powder
1/2 c. sugar (you can add more or less to taste)

real chocolate syrup (optional)

Preparation
In a small bowl, heat the milk to lukewarm in the microwave then whisk in the cocoa powder and sugar.In a medium sized mixing bowl, whisk the greek yogurt on its own until it becomes fluffier.
Slowly pour the chocolate mixture into the yogurt while whisking it until you achieve a consistent brown color in the yogurt.Set the bowl aside in the refrigerator for 10 minutes.

Freeze according to your ice cream maker’s instructions.Remove the yogurt from the ice cream maker and put it into a freezer-safe container. Put in the freezer to harden further for another 2 hours.
Scoop, top with chocolate syrup (optional), and enjoy!

GREEK PORK CHOPS

Ingredients
1⁄2 cup chopped seeded tomatoes (1 medium)
1 tablespoon bottled low-carb balsamic vinaigrette (we used Newman's Own)
4 boneless pork chops, cut 3/4 inch thick
1 teaspoon lemon-pepper seasoning
1⁄4 cup crumbled feta cheese with garlic and herbs

snipped fresh oregano (optional)

Preparation
In a small bowl combine tomato and salad dressing, set aside.
Trim fat from meat.
Rub lemon-pepper seasoning on both sides of chops.
For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until juices run clear, turning once halfway through grilling.
Transfer chops to serving plates.
Top each chop with some feta cheese and some of the tomato mixture.

If desired, sprinkle with snipped oregano.

Source:greek.food.com

BOILED LOBSTER RECIPE MA LEMON SAUCE - ASTAKOS

Ingredients

200 ml / 7 fl oz white wine vinegar
freshly ground salt
3 small rock lobsters
150ml / 5 fl oz extra virgin olive oil
juice of 2 lemons

2 tablespoons chopped fresh oregano or parsley



Preparation

Fill a large sauce pan with water and bring to the boil.
Add the vinegar, a teaspoon of salt and the lobsters.
Return pan to the boil, then reduce the heat and simmer for approx 9-10 minutes.
The lobsters will turn bright red.
Using long handled tongs, scoop the lobsters from the water.
Leave to cool.
Cut each lobster in half, lengthwise.
Remove the vein running down the body.
You only use the tail meat, loosen this meat from the shell.
Cut into small pieces.
Whisk together the lemon juice, extra virgin olive oil and freshly ground salt and black pepper until amalgamated, it should turn opaque.
Spread the lobster on a platter and sprinkle the oregano or parsley over the fish.
Serve the lemon sauce either by pouring over the top or separately.

Lemons You can serve this boiled lobster recipe with lemon wedges, rice pilaf and a salad, or with potato salad.

Source: ultimate-guide-to-greek-food.com

BEEF STIFADO RECIPE(GREEK BEEF STEW)

Ingredients
1 kg good-quality stewing beef, cut into portions (35 ounces)
1.7 kg baby shallot onions, peeled (60 ounces)
1/4 of a cup olive oil
3/4 of a cup red wine
3 tbsps red wine vinegar
1/3 of a cup cognac
1 large, juicy ripe tomato, roughly chopped
1 tsp tomato purée
1 bay leaf
3-4 allspice berries
a pinch nutmeg

salt and freshly ground pepper

Preparation
To prepare this delicious Greek beef stifado recipe, heat the oil in a saucepan, add the meat (in batches) and sauté, until browned on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
Carve the baby shallot onions crosswise, add in the same oil used to browned the meat, turn down to medium heat and sauté until the onions have softened, but not browned (about 10 minutes).
Pour in the cognac, the wine and red wine vinegar, cover and let it simmer for 3 minutes.
Pour the meat along with its juices to the saucepan, add the chopped tomato, tomato puree, bay leaf, allspice berries and nutmeg. Bring to a boil, turn the heat down and simmer the beef stifado for 1 1/2 hours or until the beef is tender and the sauce has thickened. While the beef stifado is simmering, check if it needs some water; you don’t want it to dry out. If it does, pour in half a cup of boiled water and stir. Towards the end of cooking time season well with salt and pepper to taste.

Serve beef stifado with pasta and grated cheese, or boiled new potatoes. Enjoy!

Source: mygreekdish.com

CHICKPEAS WITH SPINACH

Ingredients
2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 1⁄2 cups chopped fresh tomatoes (or same amount, tinned)
red pepper flakes (to taste)
1 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) package frozen spinach, chopped and defrosted

1 -2 lemon, juice of (to taste)

Preparation
In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
Cover and simmer for about 18 minutes, stirring occasionally.
Add spinach and cook about 7 minutes longer, or until spinach is cooked.

Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.

Source:food.com

SWEET CHEESE BAKLAVA RECIPE

Ingredients
1 cup finely chopped PLANTERS Walnuts
1/4 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup honey, divided
2 eggs
1 tsp. vanilla
12 sheets frozen phyllo pastry, thawed, cut in half crosswise

1/2 cup (1 stick) butter, melted

Preparation
Preheat oven to 350°F. Combine walnuts, sugar and spices; set aside. Beat cream cheese, 1/4 cup of the honey, the eggs and vanilla in large bowl with electric mixer on medium speed until well blended.
Layer phyllo in 13x9-inch baking pan, brushing each phyllo sheet with butter and sprinkling rounded tablespoonful of the nut mixture evenly over every other phyllo sheet. Spread cream cheese mixture over top.

Bake 25 to 30 min. or until cream cheese mixture is set. Heat remaining 1/4 cup honey; drizzle over baklava. Cool to room temperature before cutting to serve. (To serve chilled, cover baklava with plastic wrap and store in refrigerator up to 2 days. For best flavor, remove from refrigerator about 30 min. before serving.)


Source:kraftrecipes.com

OCTOPUS IN TOMATO SAUCE-GREEK STYLE(HTAPODI KOKKINISTO)

Ingredients
Small octopuses or a bigger one (about 1 kilo) fresh or frozen
1/3 cup of olive oil
1 medium onion, finely chopped
1 clove  garlic, finely chopped
3-4 ripe fresh tomatoes or 1 can (500 grams) of tomatoes with juice
1 tablespoon tomato paste
Salt (optional) and freshly ground blackpepper
1 cup of red dry wine
2 cups water
2 bay leaves
1 sprig fresh rosemary (optional)
850 ml (31/2 cups) water

1 packet of ditali pasta (500 grams)

Preparation
The octopus must be very carefully washed and dried, and the beak removed.See how to  clean octopus an octopus here.
 Put the saucepan on the heat until it is hot and add the octopus.  Mix until it sweats out a pinkish liquid.  Keep an eye on it mixing every now and then and cook it in its juices until that liquid has evaporated.
Remove the octopus and cut it into smaller pieces about 3 or 4 cm. long.
Add oil to the pan as well as the onion  and garlic and saute until translucent scraping the pot to clean what’s left from the octopus.
Add wine and stir until alcohol evaporates.
Meantime, blend tomatoes in a food processor together with the tomato paste and add to the octopus, as well as pepper, bay leaves and rosemary and 2 cups of water.
Bring to a boil, reduce heat, and simmer for 1 hour. Remove bay leaves after ten minutes of cooking.
When the octopus is cooked, add more water and bring to a boil.  Cook the pasta in the sauce stirring from time to time, taste and add salt, if necessary.  (I do not add any salt).
Serve with Greek feta cheese.
Second way to cook it is after the cooking procedure, preheat oven at 180 degrees C, transfer octopus with sauce into a Pyrex or baking pan and add some hot water and cook pasta in the oven for about 20 minutes, mixing a couple of times.
Grate myzithra cheese on top.

For a Lenten dish, do not add the cheese.

Source:kopiaste.org

MARINATED GREEK LAMB CHOPS WITH ROAST POTATOES (PAIDAKIA)

Ingredients
For the marinade
8 lamb rib chops (approx. 700g/ 25 oz.)
1/3 of a cup olive oil
1 clove of garlic
1 1/2 tbsp mustard
1 tbsp chopped fresh thyme
1/2 tsp dried oregano
1 tbsp fresh chopped rosemary (optional)
zest of 1 lemon
3-4 peppercorns
For the potatoes
4 medium sized potatoes, cut into wedges
1 large clove of garlic, minced
50ml olive oil (1/4 of a cup)
80ml water (1/3 of a cup)
1 tsp dried oregano
juice of 1 lemon
1/2 tsp semolina

salt and freshly ground pepper

Preparation
To prepare this Greek lamb chops recipe (paidakia) start by preparing the marinade. In a shallow glass baking dish add all the marinade ingredients and blend. Add the lamb chops (paidakia) and rub the meat with the marinade. Cover with plastic wrap and place in the fridge for a least 3 hours (if you have the time leave overnight).
Return the lamb chops at room temperature and preheat the oven to 200C.
Cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients and blend. Pour the mixture over the potatoes and season well with salt and pepper. (The potatoes and the ‘paidakia’ cook at different times, so you should add the lamb chops later, about 20-30 minutes before the end of cooking time).
Bake the potatoes in the preheated oven for 40 minutes, until a nice golden crust has formed on the potatoes. Turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4 of a cup hot water into the pan, before they have fully browned.
Remove the paidakia (Greek lambs chops) from the marinade and season with salt and pepper.  Place the lamb chops in the same pan (on a single layer) and bake for 20-25 minutes flipping them sides halfway through cooking time. (Greeks are not big fans of medium rare, but if you like your lamb chops pink, grill over high heat for 1 minute to get them all crispy and pop in the oven for 10-15 minutes, flipping them sides halfway through cooking time.)

Let the paidakia (Greek lamb chops) rest for 5-10 minutes and serve with a last minute squeeze of a lemon and a pinch of dried oregano. Enjoy!

Source:mygreekdish.com

HONEY AND CHEESE ROLLS

Ingredients
1 cup reduced-fat feta cheese
1 egg yolk
1 cup anthotiro or 1 cup ricotta cheese
cinnamon
1⁄2 cup grams honey
9 ounces filo pastry, crust
honey, for dressing
grated nuts, for dressing

butter, for basting the filo pastry leaves

Preparation
Mix feta, anthotiro, honey, egg yolk and cinnamon until a thick pulp is created.
Cut the filo crust in stripes of 12 cm wide each.
Baste with melted butter and place on the bottom of each stripe a portion of the mixture.
Then roll each stripe like rolling a cigar. Baste the surface of each roll with melted butter and bake in preheated oven in 160 - 170 C until golden.

Garnish with honey and grated nuts.

Source:greek.food.com

SHRIMP SKEWERS WITH TZATZIKI, SPINACH AND FETA

Ingredients

1 cup Greek-style (2% or nonfat) yogurt*
1 cup 1/4-inch cubes English hothouse cucumber
3 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice plus additional for drizzling
2 tablespoons chopped shallots
1 1/4 teaspoons aniseed, finely crushed, divided
Olive oil (for brushing and drizzling)
1 pound uncooked large shrimp, peeled, deveined, tails left intact
8 cups baby spinach leaves

3/4 cup crumbled feta cheese

Preparation

Mix Greek-style yogurt, cucumber, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoon crushed aniseed in small bowl; season tzatziki generously with salt and pepper. Chill.


Prepare barbecue (medium-high heat). Brush grill with oil. Thread shrimp onto 4 metal skewers. Brush shrimp all over with olive oil; sprinkle with salt, pepper, and remaining 1/2 teaspoon crushed aniseed. Grill just until shrimp are opaque in center, about 3 minutes per side. Divide spinach among 4 plates; drizzle lightly with additional lemon juice and olive oil. Top each with 1 shrimp skewer. Spoon tzatziki over shrimp; sprinkle with feta cheese and serve.

Source:epicurious.com

BRIAMI(GREEK OVEN ROASTED VEGETABLES)

Ingredients
5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3 -4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1⁄4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excelle)
1⁄2 cup olive oil
1⁄4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional)

salt and pepper

Preparation
Preheat oven to 420 degrees F.
Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
Roast for a couple of hours, stirring everything up a couple of times to allow veggies on bottom to come up and brown nicely too. What you're after in terms of texture is for the vegetables to 'melt' into each other, but without losing their individual shape. NOTHING crisp-tender going on here - just meltingly, comfortingly, deliciously tender.
This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.

Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.


Source:food.com

GREEK RICE PUDDING RECIPE (RIZOGALO)

Ingredients
100g short grain or pudding rice
200 ml hot water
450ml full cream milk
75g sugar
1 teaspoon vanilla essence
1 1/2 teaspoons cornflour
1 egg yolk, lightly beaten

ground cinnamon


Preparation
Boil the rice in a saucepan with the water, stirring occasionally, until most of the water has been absorbed.
Put the cornflour in a small bowl, add 4 tablespoons of the milk and mix to a paste.
Put aside for later.
Add the rest of the milk to the rice in the saucepan and mix well.
Simmer gently, uncovered for about 25 minutes.
Be careful not to let it boil over.
Add the sugar, vanilla essence and cornflour mixture and stir through.
Cook for another 5 minutes.
Remove the pan from the heat and let it cool slightly.
Add the beaten egg yolk and stir through until well mixed in.
Return the pan to a gentle heat and stir through for only 1 minute.
Transfer the rice to serving bowls.
Sprinkle with cinnamon.

Serve warm or let it cool, refrigerate and serve chilled.


Source:ultimate-guide-to-greek-food.com

"LAZY WOMAN'S PIE" (ALEVROPITA)

Ingredients
2 tbsp. unsalted butter, melted, plus more
4 sheets phyllo dough
1 1⁄2 cups milk
5 eggs
1 lb. ricotta, drained
12 oz. crumbled feta
1 tbsp. finely chopped oregano
2 tsp. finely chopped thyme

1⁄2 tsp. crushed red chile flakes

Preparation
Heat oven to 425°. Grease a baking sheet with butter. Lay 2 sheets phyllo, overlapping slightly, on baking sheet; brush with some melted butter. Whisk milk and eggs in a bowl. Stir ricotta, feta, oregano, thyme, and chile flakes in another bowl. Pour half the egg mixture over phyllo; dot with half the cheese mixture. Repeat, layering remaining phyllo, butter, egg mixture, and cheese mixture; bake until bottom is golden and filling is just set, about 35 minutes. Heat oven broiler. Broil until golden and crisp, 1–2 minutes.

Source:saveur.com

GREEK SHRIMP AND ASPARAGUS RISOTTO

Ingredients
3 cups fat-free, less-sodium chicken broth
1 cup water
2 teaspoons olive oil
2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
1 cup Arborio rice
2 garlic cloves, minced

1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)
1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation
1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
3. Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.

Fennel salad: Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground black pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.

Source:myrecipes.com

GREEK EKMEK KATAIFI(CUSTARD AND WHIPPED CREAM PASTRY WITH SYRUP)

Base ingredients
250g kataifi dough (9 oz.)
50g butter, melted (2 oz.)
80-100g pistachios, chopped (3.5 oz.)
For the syrup
200g sugar (7 oz.)
200g water (4/5 of a cup)
lemon peel from half a lemon
1 cinnamon stick
For the custard
750g whole milk, cold (3 cups)
150g sugar (5.5 0z.)
1/2 tsp vanilla extract
75g corn starch (2.6 oz.)
4-5 egg yolks (depending on the size of the eggs)
75g butter (2.6 oz.)
a pinch of powdered mastic (optional)
For the whipped cream
500g cold heavy whipping cream (2 cups)
60g icing sugar (2 oz.)
1/2 tsp vanilla extract


Preparation
To prepare this traditional Ekmek kataifi recipe start by making the base. Preheat the oven to 170C and unroll the kataifi dough from the plastic sleeve. Work the kataifi dough with your hands, tearing apart the shreds and spreading the strands out a bit if they clump together, in order to get fluffy. For this ekmek kataifi recipe you will need a 25cm square non-sticking baking dish. Butter the bottom of the baking dish and spread the kataifi dough to form the base of the ekmek kataifi. Pour over the melted butter and bake in preheated oven for 30 minutes, until crispy and nicely coloured.
In the meantime prepare the custard for the ekmek kataifi (steps 2-4). Add in a large bowl the egg yolks with half the sugar (100g) and whisk until fluffy. Add 3-4 tbsps of the milk and the corn starch and whisk again until the corn starch has dissolved. Set aside.
Pour the rest of the milk in a large non-sticking pan and add the sugar and the vanilla extract. Place the pan over high heat and bring to the boil. As soon as the milk comes to the boil, remove from the heat and ladle gradually 1/3 of the milk into the egg mixture, whilst whisking. Place the pan (with the remaining milk) again on the stove and turn the heat down to medium. Add the egg mixture into the pan with the remaining warm milk. Whisk continuously, until the mixture has thickened and is smooth and creamy. Remove the pan from the stove, add the butter and stir.
Pour the custard in a large tray, cover with some plastic wrap (the plastic wrarp should be touching the custard, so that it doesn’t form a crust) and let it cool, while you prepare the rest of the ekmek kataifi recipe.
Turn the kataifi out of the oven and let it cool down completely.
Prepare the syrup for the ekmek kataifi. Add all the ingredients for the syrup into a small pot and bring to the boil. Simmer the syrup of 3 minutes (without stirring), until slightly thickened and remove from the stove. Leave the syrup aside to cool down for a while, until lukewarm. Ladle slowly the lukewarm syrup over the cold baked pastry, enabling each ladle to be absorbed. Set aside to cool down for a while.
Prepare the whipped cream and assemble the ekmek kataifi. Top the kataifi base with the custard and even out using a spatula. Put the cold heavy cream into a mixer’s bowl, add the icing sugar and whisk on high speed until medium peaks form, about 1 minute. Top the ekmek kataifi with the whipped cream and even out. Sprinkle with the chopped pistachios and a pinch of cinnamon.

Store the ekmek kataifi in the fridge and serve cold. Enjoy!

Source:mygreekdish.com

GREEK BAKLAVA RECIPE

Ingredients
1 lb phyllo pastry, thawed if frozen
1 cup butter, melted at room temp
3⁄4 cup sugar
1 teaspoon ground cinnamon
2 cups chopped walnuts
1⁄2 cup water
1⁄4 cup lemon juice

1⁄4 cup honey


Preparation
Preheat the oven on 325. Layer half of the sheets of phyllo one sheet at a time, in a greased 11x7x2 baking pan, brushing each sheet evenly with butter and folding ends over if necessary to fit into pan.
Keep unused sheets covered with plastic wrap while assembling baklava to prevent drying.
Mix 1/4 cup of the sugar and cinnamon; stir in walnuts.
Sprinkle nut mixture evenly over buttered phyllo in pan.
Layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter.
Cut diagonally into squares, cutting completely through all layers.
Bake in preheated oven until crisp and golden, about one hour.
Combine remaining sugar, the water, lemon juice and honey in small saucepan; cook and stir over low heat until sugar dissolves.
Heat to boiling; pour evenly over hot baklava.
Let stand loosely covered 8 hours or overnight.

Source:greek.food.com

DOUBLE NUT STUFFED FIGS

Ingredients
36 dried Calimyrna figs
2/3 cup finely chopped pecans
2/3 cup finely chopped walnuts
7 tablespoons agave nectar, divided
3 tablespoons baking cocoa
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup pomegranate juice

4-1/2 teaspoons lemon juice

Preparation
Preheat oven to 350°. Remove stems from figs. Cut an “X” in the top of each fig, about two-thirds of the way down.
In a small bowl, combine pecans, walnuts, 3 tablespoons agave nectar, cocoa, cinnamon and cloves; spoon into figs. Arrange in a 13x9-in. baking dish coated with cooking spray.

In a small bowl, mix pomegranate juice, lemon juice and remaining agave nectar; drizzle over figs. Bake, covered, 20 minutes. Bake, uncovered, 8-10 minutes longer or until heated through, basting occasionally with cooking liquid. Yield: 3 dozen.

Source:tasteofhome.com

SFEGATO FROM KYTHNOS ISLAND(DEEP FRIED CHEESEBALLS)

Ingredients

1 kg fresh white cheese from kythnos, crumbled
4 eggs
3 – 4 spoons of flour
Salt
Pepper

Oil for frying


Preparation

Mix in a bowl the crumbled cheese with the rest of the ingredients.
Mould and shape the mixture into balls.
Fry in plenty of oil all around until balls become golden brown.

Serve warm.

Source:greek-recipe.com

GREEK COUSCOUS

Ingredients
1 1⁄2 cups chicken broth (I use a garlic flavored broth for this) or 1 1⁄2 cups water (I use a garlic flavored broth for this)
1 cup uncooked couscous
1⁄2-1 teaspoon dried oregano
2 plum tomatoes, chopped
1 -2 cup diced peeled cucumber
1⁄2 cup crumbled feta cheese
1⁄2 cup small ripe olives, halved
1 small red onion, finely chopped
1 (15 ounce) can chickpeas, well drained (garbonzo beans)
1⁄4 cup water
3 tablespoons lemon juice
2 -3 tablespoons olive oil
1 teaspoon fresh ground black pepper (or to taste)

salt (to taste)

Preparation
Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes.
Fluff with a fork.
Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
Pour over the couscous mixture, tossing gently to coat.

Season with black pepper and salt.

Source:www.food.com

GYRO WITH KEBAB

Ingredients
round pitta bread (also called Lebanese bread)
tomatoes, thinly sliced
1 onion, thinly sliced
lettuce, roughly shredded
tzatziki or plain greek yogurt
kebabs



Preparation
This is a rather vague list of ingredients, I know, but it is each according to their own tastes and preferences and also how much people like to eat. Allow 3-6 slices of tomatoes, about 5-6 onion rings and a handful of lettuce per person per pitta. Allow about 1 or 2 tablespoons of tzatziki per person. If you don’t like tzatziki you can use just plain Greek yogurt instead. For the kebabs, you can use whichever meat you prefer, although pork is the traditional meat of Souvlaki , in Greece you now find Souvlaki being sold with lamb or chicken kebabs. Bowl of Tzatziki Thinly slice tomatoes and onion, shred lettuce and put in separate serving bowls.
Prepare the tzatziki and put out in a serving bowl. Prepare kebabs, season to taste (salt, pepper, paprika), and grill meat. In the meantime, take each pitta, and spray each side with oil.
(I find the oil spray you find at the supermarket great as they produce a very fine amount of oil to cover the pitta.) If you havent got that just wipe oil over each side of the pitta with a brush - just make sure its not too thick.) You will need a hot plate to cook the pitta on (use either a cast iron plate, or the bbq hot plate or a large heavy frying pan - thinly sprayed with oil so as to not stick - not to fry.)
Cook the pitta until they start to take a bit of a colour, on each side. This will not take long at all - a couple of minutes. Serve pitta, spread with tzatziki, then layer with lettuce, tomato, onion and meat.
Wrap the pitta up like a cone shape, using a paper napkin or greased paper to hold in place in necessary. An alternative to kebabs is to thinly slice your meat and fry with salt, pepper and paprika until cooked and slightly crispy.

Source:ultimateguidetogreekfood.com

SEA BASS WITH HERBS (LAVRAKI STO FOURNO)

Ingredients
4 sea bass, about 1 to 1 1/4 pound each
1 1/2 - 2 bunches of fresh parsley, finely chopped
5 cloves of garlic, thinly sliced
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of olive oil
sea salt
1 rounded tablespoon of Greek oregano (rigani)
24 thin round slices of tomato (4-5 large tomatoes)
4 pieces of baking parchment paper or brown oil paper
olive oil for brushing the paper
1 cup of white wine

3 cups of water

Preparation
Preheat oven to 400 - 410°F (205 - 210°C). Gut and scale the fish (leaving heads on), and rinse well. Pat dry. Lightly salt inside and out. Combine parsley, garlic, lemon juice, 2 tablespoons of olive oil, and oregano, and a little more salt, and stuff the stomach cavities. Pour the wine and water into the bottom of a large baking pan (about 15 3/4 X 13 3/4 or equivalent). Brush a piece of paper with oil. Lay 3 tomato slices on the oiled side, one fish on top, and 3 more tomato slices on top of the fish. Wrap each fish up in a piece of paper and place, seam side down, in the baking pan. Bake at 400°F (210°C) for about 45 minutes. To test for readyness, press the paper with your hand. The fish should be soft.

Source:greekfood.about.com

VANILLA ICE CREAM(GREEK RECIPE)

Ingredients

• 2 cups of full fat milk
• 6 egg yolks
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 1 1/4 cup of whipping cream (or double cream)

Preparation

In a mixing bowl, beat the egg yolks, sugar, and vanilla until smooth and fully blended. In a saucepan, heat the milk (do not boil). When hot (steaming), add the egg mixture slowly, whisking continuously. Reduce heat to low, and cook until it becomes a smooth custard, stirring to keep from boiling. Note: Alternatively, use a doubleboiler. Remove custard from the heat and set aside to cool.

When completely cooled, whip the cream to stiff peaks and gently fold into the custard mixture with a spatula.Transfer to an ice cream maker and freeze according to directions.

Without an ice cream maker: Pour into a metal container (baking pan works well), cover with lid or foil, and freeze for one hour. Remove, break up with a metal spoon, transfer to a mixing bowl and beat with an electric mixer (30 seconds) or whisk briskly until smooth, and freeze again. Repeat after another hour. Freeze for 3 hours before serving or packing into smaller closed containers.Additions: When adding dry pieces of chocolate, cereal, cookie pieces, etc., stir them just before adding to the ice cream freezer, or after the first freeze if using the old-fashioned method.

Source:greekfood.about.com

FISH CROQUETTES(PSAROKEFTEDES)

Ingredients
2/3 pound of swordfish
2/3 pound of desalinated salt cod
1/3 bunch of fresh flat-leaf parsley, finely chopped
1 medium onion, finely chopped
2 eggs, beaten with a fork
1/2 cup of water
1/2 cup of beer
2 cups of self-rising flour
1/2 teaspoon of salt
1/4 teaspoon of pepper

oil for frying

Preparation
Remove skin and bones from fish and cut into small pieces.
In a large bowl, combine all ingredients to make a thick mixture.
Bring oil to medium heat in a deep fryer or a deep skillet or frying pan (use plenty of oil). Drop mixture by the heaping tablespoonful in the oil and fry until golden on all sides. Drain in a colander.
Note: Have a bowl of cold water at hand. After each spoonful, dip the spoon in cold water before taking the next.

Source:greekfood.about.com

MEDITERRANEAN STUFFED SWORDFISH

Ingredients

 1 (8 ounce) swordfish steak (about 2 inches thick)
 1 tablespoon olive oil
 1 tablespoon fresh lemon juice
 2 cups fresh spinach - rinsed, dried and torn into bite size pieces
 1 teaspoon olive oil
 1 clove garlic, minced

 1/4 cup crumbled feta


Preparation

Preheat an outdoor grill for high heat, and lightly oil grate.
Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.

Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.


Source:Allrecipes.com

PARTRIDGE WITH TOMATO (PERDIKA ME DOMATA)

Ingredients

1-2 Pinch Cinnamon (To Taste)
1-2 Pinch Clove (To Taste)
2 Whole Green Onions (Finely Chopped)
4-6 oz Olive Oil
1 Whole Orange peels (Grated)
2 Tablespoon Parsley (Finely Chopped)
6 Whole Partridges

2-3 Medium Tomatoes (Finely Chopped)


Directions

Clean the partridges very well.
Fry the partridges and the onions in the oil for about 10 minutes.
Add the tomatoes, parsley, orange rind, cinnamon, clove and a few cups water.
Cook on medium heat for 1 1/2 hours.

Serve with steamed white rice.

Source:Rhodes360.com

GREEK STYLE PASTA WITH SHRIMPS(MAKARONADA ME GARIDES)

Ingredients

500 gr angel hair pasta or linguine

– 500 gr uncooked medium shrimp, peeled, devein

– 1½ cups drained canned artichoke hearts, chopped

– 1½ cups crumbled feta cheese

– ½ cup chopped tomatoes

– 3 tablespoons fresh lemon juice

– ¼ cup olive oil

– 3 cloves of garlic

– fresh parsley


– oregano


Preparation

Heat oil in a large pan over medium high heat. Add garlic and saute 30 seconds. Add shrimp and saute until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and saute until shrimp are cooked through, about 3 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Add shrimp mixture to pasta and toss to coat. Add salt and pepper if needed and serve. Bon appetit!

source: Balkon3.com

GREEK BOUGATSA RECIPE(CUSTARD PIE WITH PHYLLO AND GROUND CINNAMON)

Ingredients

For the bougatsa
400-450g phyllo dough (15 ounces)
200g butter, melted (7 ounces)
1kg milk (35 ounces)
200g sugar (7 ounces)
120g all-purpose flour (4.5 ounces)
4 eggs
1 tsp vanilla extract
For the topping
ground cinnamon

icing sugar


Preparation

To make this traditional bougatsa recipe, start by making the filling (steps 1-3). To prepare the filling for the bougatsa add in a large bowl the sugar, eggs and flour; whisk until the ingredients combine.
Pour into a saucepan the milk and the vanilla extract and bring to the boil. Right before the milk comes to the boil, ladle 1/3 of the milk into the flour mixture and stir.
Turn the heat down and add the flour mixture into the saucepan with the remaining warm milk. Whisk very quickly, until the mixture has thickened and is smooth and creamy. (Do not remove the pan from the stove.) This should take 2-3 minutes. Remove the pan from the stove and stir occasionally, to keep the custard from forming a skin on top, while you prepare the rest of the bougatsa recipe.
For this bougatsa recipe you will need a large baking tray, approx. 20×30 cm. Using a pastry brush, butter the bottom and sides of the tray.
Unroll the phyllo dough from the plastic sleeve. To make this bougatsa recipe you will need 10-12 phyllo sheets. Use 5-6 sheets of phyllo for the bottom of the bougatsa and 4-5 sheets for the top.
Begin by layering the sheets one by one on the bottom of the tray, making sure to sprinkle each one thoroughly with melted butter. Tip in the custard, smoothing the surface with a spatula and fold the phyllo sheet flaps over the custard. Top the bougatsa with 4-5 phyllo sheets, sprinkling each sheet with melted butter. With a knife trim some of the excessive phyllo, if you like, and roll the rest on the edges. Brush the top with enough butter and scar the top of the bougatsa with a sharp knife.
Bake the bougatsa in preheated oven at 160 for 45 minutes, until the phyllo is crisp and golden.

Let the bougatsa cool down for a while before serving and sprinkle with icing sugar and cinnamon. Enjoy while still warm with a hot cup of coffee or tea.

Source:Mygreekdish.com

PANORAMA TRIANGLES( TRIGONA PANORAMATOS)

Ingredients

14 phyllo sheets

For the cream

625 ml / 21 fl. oz. milk

¼ cup heavy cream

½ cup sugar

6 tbsp corn flour (corn starch for the US residents)

2 tbsp all-purpose flour

2 egg yolks

1 tbsp margarine

1 tsp vanilla extract

¼ tsp orange extract

For the syrup

3 cups sugar

2 ½ cups water

Juice of a lime or lemon

1 cinnamon stick

Preparation

For the Phyllo Triangles

Take a phyllo sheet with the longer side towards you.

Butter it slightly or oil it with olive oil.

Put another phyllo sheet over the first.

Butter it as well.

Cut 5 equal strips as shown in the pictures and start fold each one in triangle.

Do the same for the rest of the strips and for the rest of the phyllo sheets.

Preheat oven to 200° C / 400° F.

Cover a baking pan with parchment paper and place the phyllo triangles.

Bake in batches.

For every batch bake for 5 minutes at the above temperature and then lower it to 175° C / 350° F until they take a nice golden color.

Put aside.

For the Syrup

In a deep pot put all the ingredients of the syrup and bring to boil in medium/high heat.

Count 5 minutes from the moment it starts to boil and remove from fire.

Take out the cinnamon stick.

Throw the cold triangles one by one or two by two in syrup and let them absorb some.

You should let them in the syrup for about half a minute per side.

Put them on a rack and let them drain.

For the Cream

In a deep pot pour the milk, heavy cream, sugar, corn flour (corn starch for the US residents) and all-purpose flour.

Whisk to dissolve the flours and turn on the stove to medium/high.

When the milk starts to become hot start to whisk until the cream starts to thicken.

Remove from fire and add the margarine, vanilla and orange extract and the egg yolks whisking constantly.

Let it cool at room temperature and then place it in the refrigerator for at least 3 hours.

Take it out after the 3 hours.

Whisk for a few seconds to make the cream fluffy again.

With a sharp knife cut the triangles along their one side and with a piping bag fill with cream.

They are best served cold so you can keep them all in the fridge and take them out just before serving them.

Source:culinaryflavors.gr