Posted in Greek Recipes
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Collecting wild greens is almost a national pastime here in Greece. Assorted wild greens are also available in the Green Grocers. My favorite dish with nettles is my MIL's Hortopita or Weed Pie. for the filling use 1/2 assorted wild greens and 1/2 spinach sauteed in olive oil with a little onion. beat an egg or two and add crumbled feta cheese (more or less according to taste). Mix in greens, salt & pepper to taste. Make around 8 or more layers of filo dough (according to how thick you like your crust) in a large baking pan with melted butter or olive oil brushed between each layer (I prefer butter as olive oil makes it tough) Spread the filling over filo. Top with additional 8 or so layers of filo brushed with butter. Roll edges to seal, brush top with butter and prick top with fork or score 1st 3 layers of filo with a knife in diamond pattern. Bake in a preheated oven (350F) for 45-60 minutes until golden brown. Sorry my amounts are so vague. We just wing it according to how much greens we picked and how large a pita we want to make. Melanie in Greece http://www.avravounou.gr |
Posted in Greek Recipes
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Yaya's Cabbage Rolls with Avgolemono (Egg-Lemon Sauce) 1 cabbage, boiled whole and leaves separated 1 lb (400gr) lean ground beef 3/4 cup rice, uncooked 1/4 teaspoon pepper 1 onion, grated 1 bunch parsley, minced 1 tablespoon olive oil Combine all ingredients except cabbage in a bowl. Lay cabbage leaf flat, place a heaping tablespoon of beef mix in the center ; fold sides and top over filling and roll. Place in a large pot with the leaf edge down. Repeat with remaining leaves. Fill pot 1/3 full with water. Place a plate or glass lid on top of rolls to hold them in place. Bring to a boil: reduce heat and simmer 1 hour. (MAY BE FROZEN ON A COOKIE SHEET, AFTER COOLING) Avgolemono Sauce 1 egg, separated broth from pan (or 2 cups chicken broth) juice of 1 lemon Beat egg white lightly by hand, add yolk and beat to mix. Add hot broth gradually, beating constantly. Beat in lemon juice. Pour over cabbage rolls and serve immediately. I like to make at least a double amount of cabbage rolls and freeze the extras for later. When ready to serve, thaw, heat thoroughly and make sauce using chicken broth. |
Posted in Greek Recipes
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This is great with breaded, fried zucchini, or calamari (fried squid, my favorite) or baked pita chips. Yaya's Skordalia 2 cloves garlic dash salt handful of walnuts, crushed juice of 1/2 lemon 2 tablespoons olive oil Combine all ingredients in a mini-blender (stick blender) or mini food processor, or the old fashioned way with a mortar and pestle.
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Posted in Greek Recipes
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2 eggplants, roasted and peeled * 1 clove garlic, minced handful parsley, minced (Italian flat parsley is best) 2-3 tablespoons olive oil salt to taste *Eggplants are best roasted on a grill. Wash and pierce with a fork. place on hot grill and cook until nearly charred on both sides. Immediately place in a sealed plastic bag until cool enough to handle. Then split the skin and scrap out insides with a spoon. You may also roast in an oven set to grill. Combine all ingredients well and chill. Garnish with a sprig of parsley and a couple of kalamata olives. Serve with fresh bread or pita. Add a plate with a slice of feta cheese drizzled with olive oil and crushed oregano and a bowl of olives for a great snack with a glass of wine!
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