Stuffed Peppers with Rice Salad



2 cups cooked rice

1 carrot diced

1 cup cooked green peas

1 cup blanched corn

1/2 bunch of parsley, finely chopped

1/3 cup olive oil

5 multi-colored peppers cut in half along


Put the cooked rice in a bowl. Add carrots, corn, peas, parsley, salt, pepper. Pour half of the olive oil and mix well. Clean halves of peppers from seeds and fill them with rice salad. Place stuffed peppers on a baking tray, pour the remaining olive oil. Preheat the oven to 180°C. Bake stuffed peppers for 20 minutes.

Bon Appetit!

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Shrimp Salad with Pineapple



1 ripe pineapple

350gr fresh or frozen shrimp

250gr cherry tomatoes cut in half

Juice of one lemon

4 tablespoons olive oil

3 tablespoons chives, finely chopped

Salt, pepper

Mint and parsley leaves for garnish


Cut the pineapple vertically in the middle, remove the hard core and emptied with a spoon. Place the core with the liquid in a bowl and cut into pieces. Clean the shrimp, remove the head and shell, season with salt and pepper. Saute with 2 tablespoons olive oil for 2 minutes only to change color the shrimp. Then put the shrimp in a dish, add cherry tomatoes, pieces of pineapple cor, chives, parsley and mint. Mix slightly. Add 2 tablespoons olive oil and lemon juice in a bowl with a liquid of pineapple, mix slightly with a fork and pour this dressing over the shrimp salad. Place the salad in the fridge for 1-2 hours and then serve.

Bon Appetit!






Spinach Pie



For the mixture:

1kg of chopped spinach, half-cooked

1 bunch of chopped dill

1 bunch  of chopped green onions

1 grated onion

200gr feta

100gr grated kefalotyri

Salt, pepper

3 tablespons olive oil

For the dough:

1 egg

1/2 cup olive oil

1 cup  warm water

800gr flour


Beat the egg with a little salt. Add flour, warm water and knead well. Then add olive oil and knead the dough very well. Divide the dough into two pieces and roll one of them into thin and another one into very thin sheets. Grease the baking tray with a little olive oil. Place a thin shit of dough on it so that the edges of the dough were high above the bottom. Mix well spinach, dill, green onion, grated onion, feta, kefalotyri, salt and pepper to taste, 2-3 tablespoons olive oil. Then place the mixture in the baking tray, spreading evenly on the dough sheet. Place on top of the mixture the second, very thin sheet of dough, flatten it carefully over the entire surface, slightly pressing. Close gently the both edges of the dough sheets, brush the top with a little olive oil and cut the pie carefully into portions. Preheat oven to 180°C. Bake the pie until golden brown.

Bon Appetit!






Eggplant rolls with meat



5-6 long eggplant

500gr of beaf

1 medium-sized onion

3-4 tomatoes

300gr grated cheese (kefalogravera)

Salt, pepper

Olive oil


Cut eggplant lengthwise into strips  and fry them on both side with a little olive oil in a frying pan. Cut meat into small pieces, grate the onion and fry  all together  with a little olive oil in a pot until golden brown. Then add chopped tomatoes, salt, pepper, a little water and cook until tender. Wrap each strip of eggplant with 1-2 pieces of meat and place on a baking tray. Sprinkle with gated cheese. Bake in the oven at 180°C for 15 minutes.

Bon Appetit!


Gyros Chicken



0,5kg fillet of chicken leg cut into thin strips

3 tablespoons olive oil

1 teaspoon cumin

1 teaspoon sweet paprika

1 teaspoon oregano

1 teaspoon mustard

Salt, pepper

2 cloves garlic, crushed

1/2 onion, sliced

Lemon juice

Tomatoes, sliced

Onion for serving, sliced

Parsley for serving

Pies for serving


2 tablespoons mayonnaise

1 tablespoon yougurt

1 tablespoon mustard


1/3 teaspoon sugar


Cut the chicken into thin strips, put in a colander, wash well and leave it to drain up. Put olive oil, cumin, sweet paprica, oregano, mustard, salt, pepper, garlic, onion, juice of half lemon in a bowl and mix all ingredients. Add the chicken strips and rub them well with the mixture. Cover the bawl with cling film and place it in the refrigerator for 2 hours.

Then put a large skillet over medium heat, warm it well and add the chicken strips with the mixture. Mix gradually. When the chicken changes  color strengthen fire as possible and leave for 2-3 minutes to make a little crust bottom. Cook and stir for another 5-7 minutes until the chicken thoroughly cooked.

Put the mayonnaise, yougurt, mustard, salt and sugar in a bowl and mix well  to make a sauce.

Warm pies in nonstick pan and you can make your wrapped according to yor taste.

Bon Appetit!


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