Ingredients:1 finely chopped Onion
1/2 cup crumbled Feta Cheese
1/4 cup Riccota Cheese
2 tablespoons chopped fresh Dill
1 large Egg Yolks
3 tablespoons Olive Oil
2 10-ounce packages ready to use, coarsely chopped Spinach

Directions:Preheat oven to 325″ F. Lightly butter 11x7x2-inch baking dish. Mix first 7 ingredients in large bowl. Heat oil in large pot over medium high heat. Add spinach; saute until wilted and juices evaporate, about 3 minutes. Transfer spinach to strainer over bottom of prepared dish. Sprinkle with cheese mixture. Bake until heated through, about 20 minutes.
Preheat broiler. Broil spinach add cheese until cheese is golden on top, watching closely, about 2 minutes. 


Tiropita – Cheese Pie

 Ingredients:1/2 lb. Feta Cheese
1 cup cup Ricotta Cheese
2 Eggs
White Pepper
1/2 cup, melted Butter
1 1/2 lbs. Phyllo (pastry sheets)

Directions:Crumble or mash the feta cheese with a fork. Add the riccota cheese, eggs and white pepper.
Cut pastry sheets in strips about 2×12 inches. Stack them one on top of the other to prevent from drying. Brush each strip with melted butter, put one teaspoon of the filling on one end of a strip and fold over one corner to make a triangle. Continue folding pastry strip from side to side in the shape of a triangle until the entire pastry strip covers the filling. Proceed in this manner with pastry strips and filling until all are used. Put “tiropitakia” on a buttered baking sheet, brush with melted butter and bake in a moderate oven for 15 minutes or until golden brown. Serve hot. Makes about 4 dozen.


Dolmathakia Me Rizi – Stuffed Grape Leaves

 Ingredients:1 cup Olive Oil
1 lb. chopped Onion
1 cup uncooked Rice
2 tablespoons Dill
1 cup hot cup hot Water
2 tablespoons (optional) Pine Nuts
1 tablespoon Salt
1/4 teaspoon Pepper
50 to 60 fresh or 1 15oz. can Grapevine Leaves
1 Lemon

Directions:Heat 1/2 cup olive oil, in a frying pan and saute the onions unitl soft. Add rice and cook, covered, for 5 minutes. Add all remaining ingedients, except grapevine leaves, lemon and 1/2 cup olive oil. Simmer for 5 minutes. Cool. Rinse the grapevine leaves in cold water. If fresh, drop them in boiling water and boil for 3 minutes. Strain and rinse in cold water.
In the center of each leaf, shiny surface of leaf down-wards, place a heaped teaspoon of the filling. Fold ends of leaf over the filling and roll it up. (Do not roll too tighly as the rice will swell). Cover the bottom of a shallow saucepan with vine leaves and place “dolmathakia” side by side in layers. Sprinkle with lemon juice, add 1/2 cup olive oil and 1 1/2 cups hot water. Place a plate over “dolmathakia” to prevent them from opening, cover and simmer over a low heat for about 1 hour. Allow to cool in the saucepan. Serve them as a cold entree.



Kalamari – Fried Squid

Ingredients:2 lbs. lbs. Small Squid
Flour or corn oil for frying Olive Oil

Directions:Wash the squid, drain well and flour. In very hot oil deep fry a few at a time, until golden and crisp. Drain; sprinkle lightly with salt and serve at once with lemon.


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