Kreatopites

3 tablespoons butter or margarine
2 shallots or green onions, minced
1 lb lean ground lamb or beef
1/2 cup dry white wine
3 sprigs fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh dill, chopped
1/2 cup tomato sauce
salt and freshly ground pepper to taste
1/2 cup grated kefalotyri or Parmesan cheese
1 egg, lightly beaten
1 tablespoon bread crumbs, if needed
1 pound filo pastry, defrosted
1 cup butter or margarine, melted

In saucepan, melt butter over medium heat; add shallots and saute until soft. Add meat; mash with fork until browned. Add wine; simmer a few minutes. Stir in parsley, mint, dill and tomato sauce; season with salt and pepper and simmer 20 minutes. Cool. Add cheese and egg. If mixture appears too loose, stir in bread crumbs immediately before stuffing. Preheat oven to 350F. Remove filo from package, covering with waxed paper and damp towel. Take out one sheet at a time, keeping remainder covered. Place oblong on flat surface. butter filo, one sheet at a time, using pastry brush. Repeat with second sheet. Cut sheets into 2 inch wide strips. Place 1 teaspoon filling at bottom of strip. Starting from bottom, roll up like flag. Repeat until all filling is used. To bake, place on ungreased baking sheet. Bake for 10 to 15 minutes or until golden. Makes 35 to 40 pieces. Triangles can be kept frozen in a tightly sealed container for up to two months. To bake, preheat oven to 350F. Do not thaw; bake for 15 to 20 minutes or until golden.

Lemon Sponge Cake - Pantespani

5 eggs, separated
1 cup sugar
1 cup cake flour
1 1/4 teaspoons baking powder
1 lemon rind, grated
1 teaspoon vanilla
1/2 cup butter, melted

1 1/2 cups sugar
1 1/4 cups water
juice of 1 lemon

Beat egg yolks and sugar several minutes until light and creamy.
Sift dry ingredients together and gradually add to batter. Add
lemon rind and vanilla. Beat egg whites until stiff and fold gently
into batter. Pour into greased and floured 13 x 9-inch pan. Spoon
melted butter evenly OVER top. Bake at 350-degrees for 25 to
30-minutes. Slowly spoon cooled syrup over hot cake.

Serves 24.

Syrup: Combine sugar, water and lemon juice and gently boil for
5 to 7-minutes, or until candy thermometer reaches 205-degrees.

Melitzanosalata

3 whole medium eggplants, approximately 4 lbs., washed
1/2 cup canned whole tomatoes, chopped, juices strained
3/4 cup white onion, peeled and finely chopped
2 cloves garlic, peeled and very finely chopped
1/4 cup goat’s milk yogurt (may substitute strained conventional yogurt, method follows)
1/3 cup red wine vinegar
1/4 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1-3 T seltzer water
1/4 cup chopped fresh parsley, washed and dried
1 tsp dried oregano
kosher salt and freshly ground pepper

Prepare a grill (you may also broil the eggplant). Pierce eggplant with a fork and grill, turning frequently to prevent burning Cook until the skin becomes black and the eggplant is soft, about 10-15 minutes. Remove and cool on a wire rack over a baking sheet, to catch the juices.

When eggplant is cool, peel the skin and coarsely chop. Discard the juices.

Place the paddle attachment on a standing mixer. Add the eggplant and tomato, onion and garlic, and mix on medium speed for 1 minute. Stop the machine and add the yogurt. Mix on medium for 1 more minute.

With mixer on medium speed, slowly add the vinegar and lemon juice. Continue mixing; slowly add the olive oil. Add seltzer water as needed to reach desired consistency; slightly thick, but light and relatively loose.

Add parsley, oregano and salt and pepper to taste. Refrigerate overnight and serve.

To prepare the yogurt:

Note: you'll need 1/2 cup yogurt to make 1/4 cup strained for this recipe. Line a strainer with cheese cloth and set over a bowl (the bowl should support the strainer so it does not touch the bottom). Put the yogurt in the strainer and let it drain overnight. Discard the liquid and use the strained yogurt as directed.

Melomacarona

2 cups olive oil
3/4 cup sugar
3/4 cup orange juice
1/4 cup brandy
7 1/2 cups flour (or slightly more)
2 tsp baking powder
1 tsp soda

2 cups honey
2 cups sugar
2 cups water

Beat together first 4 ingredients. Sift flour, baking powder and soda 3 times. Add the sifted dry ingredients to the oil mixture and knead gently.

Pinch off small portions of dough the size of an egg and form into little patties. Roll them to make oblong rolls. Place on ungreased baking sheet and bake in moderate oven for 30 minutes.

Boil honey, sugar and water for 5 minutes. Pour syrup over melomakarona. Allow to soak for 15 minutes, take them out of the syrup and place on large plate. Sprinkle with chopped walnuts and cinnamon, if desired.

Yield: 40 cookies

Moussaka

1 1/2 pounds potatoes
1 cup olive oil
1 1/2 pounds ground beef
1 finely chopped onion
1 minced garlic
1 1/2 pounds aubergines
2 tablespoons butter
3 peeled and chopped tomatoes
2 teaspoons salt
dash of pepper
2 tablespoons, toasted bread crumbs
3 eggs
parsley
*Bechamel Sauce (recipe below)
1/2 pound cottage cheese
1/2 cup Kefalotiri cheese

Cut aubergines into 1/3 inch slices. Heat oil in a large frying pan and fry aubergine slices a few at a time, until slightly browned. Do the same with the potatoes. Saute the meat, onion and garlic in the butter. Add tomatoes, salt and pepper. Cover and cook, over a low heat, for 30 minutes. Remove from heat and add bread crumbs, 1 beaten egg and chopped parsley. Prepare bechamel sauce; add remaining eggs and cheeses. Butter a baking dish and sprinkle with bread crumbs. Put one layer of potatoes into the baking dish. Cover with half the meat mixture. Alternate aubergine and meat mixture. Top with bechamel sauce and bake.

*Bechamel Sauce

1 tablespoon minced onion
3 tablespoons unsalted butter
1/4 cup all purpose flour
3 cups milk
1/4 teaspoon salt
white pepper to taste

In a sauce pan cook the onion in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the salt and the white pepper and simmer the sauce for 10 to 15 minutes or until it is thickened to the desired consistency. Strain the sauce through a fine sieve into a bowl and cover the surface with a buttered round of wax paper to prevent a skin from forming. Makes about 2 1/4 cups.
 

Orange-Walnut Cake - Tourta Athineiki

1/2 lb Sweet butter
2 c Granulated sugar
4 Eggs
1 Orange (juice + grated rind)
3 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1 c Coarsely chopped walnuts
Confectioners' sugar (opt.)

Cream the butter until light and fluffy, then gradually add the sugar. Continuing to beat, add the eggs one at a time, beating well, on medium speed, after each addition. Gradually add the orange juice and rind. Meanwhile, sift the flour with the baking powder and salt and gradually add to the batter. Add the walnuts last, blend another minute on medium high speed, and pour into a greased and lightly floured 8-inch tube pan. Bake in a moderate oven (350 F) for 25 to 30 minutes until the color is a light chestnut and the cake springs back to the touch. (Watch carefully because this cake bakes quickly.) Turn onto a wire rack, round side up. Dust with confectioners' sugar and cool thoroughly before slicing.

Pastitsio (Greek Lasagna)

1-1/2 pounds ground beef
1 onion, diced
2 teaspoons minced garlic
1/2 teaspoon ground cinnamon
1 cup tomato sauce
1/4 cup butter or margarine
1/4 cup all-purpose flour
3 cups milk
12 ounce penne pasta, uncooked
2 eggs, lightly beaten
1-1/4 cups grated Parmesan cheese

In a large skillet, brown ground beef. Add onion and garlic; cook until soft. Drain off excess fat. Stir in cinnamon and tomato sauce; set aside.

In a medium saucepan, melt butter; add flour, stirring constantly, for 3 minutes. Stir in milk; simmer, stirring often, for 20 minutes.

Cook pasta according to package directions; drain, rinse, and set aside.

Stir eggs into meat mixture; stir in half the Parmesan.

Preheat oven to 350°F. Spray a 2-quart casserole with non-stick vegetable spray.

Place half the paste in prepared casserole. Top with meat mixture, then add remaining pasta. Pour the sauce over the top. Sprinkle with remaining Parmesan.

Bake 50 to 60 minutes or until lightly browned.

Pickled Octopus - Oktapodi Toursi

2 1/4 lb young octopus
1/2 c olive oil
1/2 c red wine vinegar
4 Garlic clove
salt; to taste
black pepper; to taste
1 ts dried thyme
lemon wedges, to serve

Prepare and wash the octopus (as in Octopus in Red Wine). Place
the head and tentacles in a pan with 6-8tbsp water, cover and simmer
for 60 to 75 minutes until it is tender. Test it with a skewer.
Drain off any remaining liquid and set aside to cool.

Cut the flesh into 1/2" strips and pack them loosely into a
screw-topped jar. Mix enough oil and vinegar to fill the jar -
the exact amount will depend on the relative volumes of the seafood
and the container - stir in the garlic and season with salt and
pepper. If you are using dried thyme, mix it with the liquid at
this stage. Pour it over the octopus, making sure that every last
piece is completely immersed. If you are using thyme stalks, push
them into the jar.

Cover the jar and set it aside for at least 4-5 days before using.
To serve, drain the octopus and serve it on small individual plates
or saucers with the lemon wedges.

Cubes of at least one-day old bread, speared on cocktail sticks,
are the usual accompaniment.

Servings: 8

Skordalia

3 tablespoons minced garlic
3 or 4 boiled potatoes, mashed or 6 slices white bread, crusts removed, soaked in 1/2 cup cold water and squeezed dry
1 cup olive oil
1/3 cup white wine vinegar
salt and pepper to taste

Combine garlic with mashed potatoes or bread in a mortar. Blend to form a soft paste. Add olive oil and vinegar alternately in very small amounts, stirring briskly. Add salt and pepper. Continue to whisk until sauce is thick. If using a blender: Place garlic and potatoes or bread in bowl and blend. Add olive oil and vinegar and continue to blend. If too thick, add 1/4 cup cold water. Add salt and pepper. Blend until creamy and thick. Makes 2 cups.

Souvlaki With Tzaziki

2 lb lamb shoulder or sirloin tip, cut in 1 1/2" long strips
1/4 c olive oil
3 tsp lemon rind
2 c red wine
2 garlic cloves, minced
1 ts oregano, dried
sweet peppers and cherry tomatoes as needed

2 c yogurt
2 garlic cloves, minced
1/2 cucumber, peeled and grated
1 ts salt
3 tb olive oil

Place the meat in a large bowl. Pour in the wine and sprinkle minced
garlic and oregano. Imbed the lemon strips among the cubes of meat
and drizzle with olive oil. Cover tightly with plastic wrap and
refrigerate 12 hours or overnight. Shake or stir the mixture several
times during the marination period.

About 30 minutes before serving, drain off and discard the marinade.
Thread the chunks of meat onto long skewers, brushing with a little
olive oil.

Over medium coals, barbeque the souvlaki until it's done the way
you like it. Serve on a bed of rice and pass the tzaziki to sppon
on top. SERVES 4-6

Spinach Balls - Pseftokeftedes Santorini

1 1/4 cup peeled, chopped plum tomatoes or 1 1/2 cups cooked, well-drained, chopped spinach, or any other greens
1/2 cup finely chopped scallions
1 garlic clove, finely chopped
1 Tbsp freshly chopped parsley
1/2 tsp oregano
1/4 tsp cinnamon
1 tsp fresh mint (heaping measure)
salt
freshly ground black pepper
1 cup all-purpose flour
1 tsp double-acting baking powder
olive oil, for frying

In a large bowl, combine tomatoes, scallions, garlic, herbs, and
spices. Add flour and baking powder and mix together so that all
ingredients are well blended and have the consistency of a thick
batter (about as thick as pancake batter).

In a large heavy skillet, heat enough olive oil for frying. Taking
a heaping tablespoon at a time, drop batter into hot oil and fry
until golden brown and crisp.

Remove at once with a slotted spoon and drain on paper towels.
Serve hot.

Servings: 36

Stuffed Eggplant - Melitzanes Papoutsakia

2 medium onions, finely chopped
1 lb. minced meat (lamb preferred)

1/4 cup butter
2 medium tomatoes, chopped
2 tsp. salt
1/2 tsp. pepper
chopped parsley

1 egg, slightly beaten
1/2 cup grated hard Greek cheese
2 Tbsp. dry breadcrumbs
2 1/4 lbx aubergine (about 12)
1 cup bechamel sauce (recipe follows)
1 egg, beaten
1 1/2 cups tomato sauce


Bechamel Sauce (makes one cup)

2 Tbsp. butter
1/8 tsp. pepper
3 Tbsp. flour
dash of nutmeg
1/2 tsp. salt
1 cup milk

Brown onions and meat lightly in butter, stirring constantly. Add
tomatoes, salt and pepper. cook covered for about 15 minutes.
Remove from heat. Add parsley, egg, 1/4 cup cheese and bread
crumbs.

On the 'top' of each aubergine, peel an inch strip from one end to
the other and make an incision along strip to within an inch of
each end. Place in baking dish and bake in moderate oven (about
350F) until soft and light brown (about 30-45 minutes). Insert
knife blade into incision and stuff with meat mixture.

Prepare bechamel sauce. Melt buter over low heat; add flour, salt,
pepper and nutmeg; stir until well blended. Remove from heat.
Gradually stir in milk and return to heat. Cook, stirring constantly,
until thick and smooth. Add the egg and remaining cheese to the
sauce. Pour abouta tablespoon on top of each aubergine. Sprinkle
with additional grated cheese and dot with butter. If desired,
add tomato sauce to the pan. Bake in a moderate oven for about 35
minutes. Serves six.

Summery Meat Pie - Kreatopita Therini

4 scallions, chopped
3 Tbsp butter or oil
1 lb veal, beef or lamb (ground)
4 sm Zucchini, scrubbed, cubed
1 sm eggplant, cubed
1 cup canned tomatoes, drained
1/4 cup chopped fresh parsley
salt and freshly ground pepper
1/2 tsp ground coriander or allspice
1 tsp dried oregano
1 cup Grated cheese (Mizithra)
bread crumbs, if necessary
10 commercial filo sheets
6 Tbsp butter, melted

Saute the scallions in the 3 tablespoons butter in a large frying pan and add the meat. Simmer a few minutes, then toss in the zucchini, eggplant, tomatoes, and parsley and season with salt and pepper.

Cover the pan and simmer for 30 minutes, adding the coriander and oregano during the last 10 minutes. Remove from the heat and stir in the cheese. (The mixture should be thick, if any liquid remains, dust lightly with bread crumbs to absorb.)

Line a 9 x 12 x 3-inch baking pan with 6 filo sheets, buttering each. Spread the filling over the filo evenly, then top with the remaining filo sheets, buttering each as before. Score the top few filo sheets into squares or diamonds.

Bake in a medium oven for 35 to 40 minutes, until golden in color and the dough is crisp. Remove from the oven, and let stand for 10 minutes, then cut and serve warm.

Yield: 10 servings

Taramosalata

1/4 pounds tarama fish roe
2/3 pound boiled potatoes
1 cup olive oil
1 small onion
1 1/2 lemons, squeezed

Mash the tarama, the potatoes and the onion. Beat the mix until very soft and creamy.

Add the olive oil and lemon juice together very slowly while mixing.

Serve with olives.

Serves 6

Veal Stifado

2 pounds veal shoulder
1 onion chopped
1 cup dry red wine
1 cup olive oil
4 ripe tomatoes, peeled and cut up
1 tablespoon tomato paste
1 bay leaf
salt
2 pounds baby onions

Brown the veal in olive oil. Add onion, brown a while longer and then the wine. Add the tomatoes, the tomato paste thinned in a cup of water, the bay leaf, salt, pepper and 1/2 cup hot water. Cover and simmer for 1 1/2 hours. Cross the baby onions with a sharp knife, add them into the pot and cook for another hour. Serves 5 to 6.