Spinach Pie

SPINACH PIE

Ingredients:

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

Directions:

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!

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Eggplant rolls with meat

EGGPLANT ROLLS WITH MEAT

Ingredients:

5-6 long eggplant

500gr of beaf

1 medium-sized onion

3-4 tomatoes

300gr grated cheese (kefalogravera)

Salt, pepper

Olive oil

Directions:

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!

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Gyros Chicken

GYROS CHICKEN

Ingredients:

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

Sauce:

2 tablespoons mayonnaise

1 tablespoon yougurt

1 tablespoon mustard

Salt

1/3 teaspoon sugar

Directions:

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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Zucchini Cutlets

ZUCCHINI CUTLETS

Ingredients:

4 large zucchini

1 onion, grated

3-4 spring onions, chopped

1/2 bunch parsley, chopped

1/2 bunch fresh mint, chopped

1/2 bunch dill, chopped

2 eggs, beaten

200grams feta, grated

Salt, pepper

4 tablespoons full of flour self raising

Olive oil

Directions:

Wash well the zucchini, rub on a coarse grater, place in a colander and sprinckle with salt. Squeeze the zucchini well and put in a bowl. Add onion, dill, mint, parsley, beaten eggs, cheese, pepper, salt to taste ( remember — the feta is salty). Mix the mixture well with a spoon and add little by little the flour.  Heat the olive oil over medium heat. Pour the mixture with the spoon and fry  for about 2 minutes from each side. Then place the zucchini cutlets on absorbent paper to drain. Serve hot or cold with tzatziki sauce.

Bon Appetit!

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Fried Eggplant for Snack

FRIED EGGPLANT FOR SNACK

Ingredients:

3 eggplant
2 tomatoes
1 red bell pepper
A bit of spinach leaves

A few leaves of lettuce

2 garlic cloves
A little green onion
Little dill
Some parsley
Olive oil
Mayonnaise
Flour
Salt, pepper

Directions:

Wash well and cut the eggplant into thick slices.
Then coat them in flour and fry with olive oil until the eggplant become soft.
Cut finely spinach, dill, parsley, lettuce, green onions and fry lightly with olive oil in a pan.
Then add red bell peppers and tomatoes cut into small cubes  and cook until tender over low heat.
Combine mayonnaise with garlic finely chopped and place this mixture on the cool eggplant’s slices.
Place the stuffing on top. Sprinkle with finely chopped dill and parsley.

Serve cold.

Bon Appetit!

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