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This page last modified on 10 October 2007
Recipes
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1 package frozen Phyllo sheets - defrost for at least 24 hours in fridge
4 finely chopped walnuts
3/4 cup sugar
1 Tablespoon fresh lemon zest
3 Tablespoons cinnamon
1 pound melted butter
1 1/2 cups honey
1 1/2 cups sugar
1 cup water
1 lemon, seeded and cut in quarters
Assemble the following:
1 13x9 pan
1 pastry brush, or use a 2 1/2" paint brush just for this purpose
1 large sheet waxed paper
1 cotton hand towel
1 sharp Paring knife
1 pair kitchen shears (if available)
1 package foil lined cupcake papers
1. Combine the walnuts, cinnamon, lemon zest, sugar and set aside.
2. Open the Phyllo sheets onto the waxed paper and split along the middle fold to create rectangular sheets that will be slightly larger than the 13'X 9" pan.
3. Cover the Phyllo with dish towel. Turn off the ceiling fan if you have one.
4. Brush the pan lightly with melted butter.
5. 2 sheets at a time, place Phyllo in pan gently patting into corners with brush to avoid large air pockets. Gently brush melted butter between each double layer.
** the bottom of the pan should have about 16-20 sheets or 8-10 double layers.
*** don't soak the Phyllo with butter, just moisten it.
6. Spread 1/2 of the nut filling over the Phyllo.
7. Place 2 double layers (4 sheets) of Phyllo over the mixture.
8. Spread the 2nd half of the nut mixture onto the thin middle layer of Phyllo.
9. Repeat the process that was done for the bottom layers of Phyllo using 16-20 sheets or 8-10 double layers.
** this is alot like making Lasagna.
10. Trim the Phyllo that is extended over the sides of the pan, but keep the filling enclosed in Phyllo.
11. Place pan in fridge for 15 minutes till the butter has solidified.
12. Score the top layers of Phyllo with a sharp paring knife in a diamond pattern, cutting deep enough to reach the top layer of nuts.
* you should yield 48-60 pieces.
13. Bake in a 350ºF oven till golden brown. Approximately 45-55 minutes. Do not under bake. Cool on wire rack.
** the Phyllo will curl up where it was scored.
14. Combine the honey, sugar, water and lemon quarters and bring to gentle boil. Reduce heat and simmer for 20 minutes.
*****Skim off the foam that will form and discard the lemon once cooking time is completed.
Once the Baklava is baked and cooled, pour the hot syrup slowly over the cooled Baklava till absorbed. You'll probably have a little less than a cup of extra syrup which is fantastic on French toast or pancakes.
When completely cooled cut each row all the way through and place in foil lined cups. You may cut a row at a time as you use the Baklava to keep the pieces intact. This can be frozen unbaked, after baking-before adding the syrup or after completely prepared.
**it's best to pour hot syrup over cool Baklava OR cool syrup over hot Baklava.
1 8-ounce jar preserved grape leaves
1 pound lean ground beef
1/2 cup uncooked converted rice
1 teaspoon dried mint
1 Tablespoon olive oil
1/2 cup water
1 Tablespoon tomato paste
1/2 teaspoon garlic powder
pinch salt and pepper
Soak the preserved leaves in hot water for five minutes to remove some of the salt and to soften them. Mix the remaining ingredients. Take a tablespoonful of the hamburger mixture and place it in the center of a grape leaf. Roll it over and over away from you, folding in the sides as you go. Place the rolled leaf into a large saucepan seam side down. When the bottom of the pan is filled place another layer on top. Continue to do this until all the leaves are filled and rolled. Cover with water. Cover and simmer for 45 minutes. Watch to make sure they do not boil dry. Add more water if needed. Serves 6. Serve with crusty French or sourdough bread.
NOTE: In some areas preserved grape leaves may be found in the grocery store. Depending on the store, they might be in the canned vegetable section, the gourmet section, or the area with the pickles, pepperoncinis, and olives. If you live in a larger city they can be found in a Mediterranian or Middle Eastern type grocery.
Fassolakia Iadera (Green Bean, Zucchini and Potato Stew)
This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and Feta cheese.
1/4 cup olive oil
1 cup chopped onion
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces Russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 28-ounce can Italian-style tomatoes, drained, juices reserved, tomatoes chopped
Heat oil in heavy large non-stick skillet over medium-high heat. Add onion and sauté 5 minutes. Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 1 day ahead -- cover and refrigerate. Serve warm or at room temperature. 6 to 8 Servings.
1 large vine-ripened tomato, seeded and diced (about 1 cup)
2 Tablespoons chopped onions
1 Tablespoon coarsely chopped black olives (about 4 olives)
1 1/2 teaspoon Olive oil, preferably Extra-virgin
1/2 teaspoon dried oregano
Salt and ground black pepper to taste
1/4 cup crumbled Feta cheese
In a small bowl, combine all ingredients except Feta cheese. Spoon the mixture on top of baked potatoes. Sprinkle on top and serve. Makes about 1 cup, enough for 4 potatoes.
TATZIKI YOGURT SAUCE
1 cup plain, low-fat yogurt
1/4 cup grated cucumber
1/4 cup grated onion
1 teaspoon olive oil
Garlic powder
Make the sauce first by combining the first five ingredients and set aside to develop the flavors. Pre-heat broiler or prepare barbecue. Combine the rest of the ingredients, except pita and onion rings, thoroughly in large bowl. Shape into a flattened loaf and broil, turning until a thermometer inserted in the middle reads 155ºF. Let rest for 10 minutes before slicing as thinly as possible. Assemble each sandwich by placing a few slices of meat in a pita, add a few onion rings, some chopped tomato and drizzle on some of the sauce. Serve with plenty of napkins.
2 pounds ground beef
salt and pepper to taste
3 eggs
1 teaspoon oregano
1 teaspoon mint
1 large onion, chopped
dash of garlic powder
3 or 4 slices of white bread soaked in water-squeeze dry
Mix all ingredients. Shape into meatballs with floured hands. You could also use a small ice cream scoop. Slightly flatten them like hamburgers. Fry in pan, brown on both sides.
4 Tablespoons butter
1 6-ounce can tomato paste
2 pounds boneless lamb
1 cup dry white wine
3 yellow onions peeled and chopped
2 (14 ounce) cans artichokes in brine, drained
2 cloves garlic crushed
1/2 chopped fresh parsley
1/2 teaspoon of dried dill weed
salt and pepper to taste
3 Tablespoons of lemon juice
In a very large frying pan melt the butter. Add the lamb, and saute until lightly brown. Remove the meat. Saute the yellow onions along with the garlic and parsley. Place the meat, onions, garlic, and parsley in a heavy kettle, and add salt, pepper, the tomato paste, and white wine. Simmer, covered, for about 1 1/2 hours, or until the lamb is tender. Add the artichokes, dill weed, and lemon juice. Simmer until all is tender, about 1 1/2 hours. Serve over rice pilaf.
1 large eggplant, peeled and cut into 1/4-inch slices
1 teaspoon salt
1 pound ground lamb
1/2 cup chopped onion
2 cloves garlic, minced
1 8-ounce can tomato sauce
1/4 cup dry red wine
2 Tablespoons snipped parsley
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 eggs, beaten individually
3 Tablespoons butter
3 Tablespoons all-purpose flour
1/4 teaspoon pepper
1 1/2 cups milk
1/2 cup grated Kefalotiri or Parmesan cheese
Sprinkle eggplant with 1 teaspoon salt. Place in a colander to drain for about 1/2 hour. In a large skillet cook meat, onion, and garlic; drain fat. Stir in tomato sauce, wine, parsley, oregano, salt, and cinnamon. Simmer for 10 minutes. Gradually stir meat mixture into 1 of the eggs; set aside. In a large skillet, cook eggplant in a small amount of boiling water for 3-4 minutes or until tender. Drain well. Make a white sauce with butter, flour, pepper, and milk. Cook until thickened. Gradually stir sauce into 2 of the beaten eggs. Stir in the cheese.
To assemble, in a square baking dish layer half of the eggplant, the meat mixture, remaining eggplant, and sauce. Sprinkle additional cheese on top if desired. Bake at 350ºF for 30-35 minutes or till set. Let stand 5 minutes. Serves 6.
In a 10" skillet, brown hamburger. Add tomato paste, onion, and cinnamon. Make the sauce. In a medium saucepan, melt the butter and stir in the flour. Add milk 1 cup at a time. Add dash of pepper. Stir constantly until sauce thickens and bubbles. Remove from heat. Cook noodles partially. Drain. While still hot, add butter and Romano cheese. Stir and set aside for butter and cheese to melt. In a large bowl, separate eggs and beat whites till frothy. Add yolks and beat. Add white sauce while beating. Put 4 or 5 big spoonfulls of egg mixture into meat and stir. Put 1/2 of egg mixture into noodles. Add more cheese if desired. Spread a layer of noodles on bottom of 9x12 pan. Layer in all of meat mixture. Put remaining noodles on top. Pour remaining egg mixture on top. Bake at 375ºF for one hour.
Heat the oil in a casserole, add the garlic and onion and stew over medium heat until tender. Add the clove, cinnamon, salt and pepper and cook for another minute. Add ground meat, let it color, then pour in the wine, mix thoroughly and let it almost evaporate. Add the crushed tomatoes and the chopped parsley. Lower the heat and simmer, partially covered for 1 1/2 hours, stirring occasionally. Remove from the heat and stir in the parsley and Kasseri cheese.
When the meat's done, cook the penne until al dente, drain and stir into the casserole.
In the meantime, in a casserole melt the butter over low heat. Add the flour and whisk for 5 minutes. Slowly whisk in the milk and cook until the sauce thickens. Add salt, pepper and the nutmeg and remove from the heat. Whisk 1 cup of the Parmesan, Ricotta, lemon zest, and eggs together, then slowly whisk into the hot sauce.
Arrange meat and pasta mixture in a well-buttered 14 x 10 x 2-inch baking dish. Pour bechamel on top and sprinkle surface evenly with the remaining 1/2 cup of grated cheese. Place the dish in a pre-heated 350ºF for 45 minutes, or until bechamel is well browned. Let cool for 10-15 minutes before serving.
Serves 6 -- [In Greece they use Mizithra or Kefalotiri]
1/2 cup olive oil
1/4 cup lemon juice (use real lemon) or red wine vinegar (I use half of each)
1/4 cup red wine
1/2 teaspoon minced garlic (adjust garlic to your taste preference - I put more like 1 Tablespoon)
1 Tablespoon oregano
3 whole chicken breasts cut into 1" squares.
Let marinade for at least 3 hours. Then take skewers and put onion-chicken-mushroom-chicken-green-pepper-chicken. Do this for until all the chicken is used up. Some cooks don't like to make these until the guests come over. Participation required. One may also like to use different colors of peppers - orange, red, etc. Grill these and brush with the leftover marinade. Be sure to constantly rotate. Will take about 15 minutes.
FILLING
2 packages frozen chopped spinach, defrosted and squeezed dry
4 eggs
1/2 pound Feta cheese, crumbled
1 bunch green onions, chopped
1/4 cup chopped parsley
1/4 cup fresh dill or 1 Tablespoon dry
1/2 pound butter
1-pound package prepared Phyllo dough
Mix all ingredients. Open the Phyllo package and unwrap wide rolls rather than narrow ones. Work fast because the Phyllo dries out. Brush with melted butter and roll up some filling, folding to hold it all in. The idea is a neat little package placed seam down on an oiled baking sheet. Brush tops with more butter and do the next one. Makes 8 or 10. Bake 400ºF for 25 or 30, or until they look golden.
