- 1 med butternut squash
- 2 med onions
- 1-1.5 c crumbled feta
Peel and cube butternut squash and put on a baking sheet. drizzle with olive oil and sprinkle with salt. Roast in 400 deg oven about 40 min…until some just begin to brown (stir them around half way through roasting time). Meanwhile chop onions and caramelize in skillet with a little butter and olive oil and salt.
After squash is roasted, place in bowl and stir with about a 1/2 tsp of oregano (more if its not pungent) and 1/4 tsp of cayenne. Stir to slightly break up squash cubes.
To fill pita, place squash, then caramelized onion, then sprinkle feta on top. (not too much feta…it shouldn’t dominate). Finish the phyllo and score the top to vent. bake like any pita ~1hr.
- 1 med zucchini
- 2 medium potatoes
- 1 medium onion
- 2 large eggs
- 6 oz feta crumbled
- 1/2 cup finely chopped herbs (can mix parsley, dill, basil and mint…mint really makes this delicious)
- 3/4 cup panko or breadcrumbs
- 1/4 cup flour
- olive oil
- 7 oz fage 2% greek yogurt
- lemon zest and 1 tbsp juice from half a lemon
- few mint leaves
Without peeling the zucchini, grate it into a collander. Peel the potatoes and grate them into the collander. Finely slice the onion and add it to the collander. Sprinkle about a tablespoon of salt on the zucchini/potato./onion mixture and mix well. Allow it to sit in the sink for 30+ minutes. Periodically squeeze out the water.
Combine the eggs, herbs, panko, flour in a bowl. Give the zucchini/potato/onion mixture one final squeeze and add it to the egg mixture. Stir in the feta.
Put a good half cup of olive oil in a heavy frying pan and heat it over medium high burner. Once the oil is hot, drop in large spoonfuls of the zucchini mixture. Cook well on each side…about five minutes per side, until crispy brown. Then drain the oil out of the latke out as you lift it out of the pan and then place it on a plate with paper towels.
Prepare the topping by mixing greek yogurt, zest, lemon juice, finely minced mint leaves plus about 1 1 tsp olive oil.
Can serve right away, or can prepare ahead and reheat on a cookie sheet in the oven for a few minutes. (Good for leftovers too). Spoon the topping on the latke when eating…yum!!
This is like a tembelopita but with more body…very tasty.
- 1 c bulgur
- 1 1/2 cup milk
- 1 c flour
- 4 eggs
- ½ c olive oil
- 1 lb feta crumbled
- 2 teaspoons baking powder
Warm the milk in microwave or on stovetop and then add the bulgar. Allow the bulgar to sit in the milk for about an hour. It should absorb the milk.
Preheat the oven to 350 deg. Spray 9×13 pyrex pan with cooking spray. Combine the flour, baking powder, eggs, oil, and bulgar. Stir in the crumbled feta. Bake in a 9×13 in pyrex for about 40 min until golden brown on top and bottom.
From Andromahi ❤
- 1 cup sugar
- 4 cups water
- 10-12 whole cloves
- cinnamon stick
- zest of one lemon (can use orange)
- 2 cups farina
- 3/4 cup extra virgin olive oil
- 1 cup blanched almonds
- cinnamon and powdered sugar for serving
In a saucepan combine the sugar, water, cloves, and cinnamon stick. Cut the zested lemon in half and toss that in the water mixture too. Heat until it just boils and then remove it from the heat.
In a soup pot heat the olive oil until it is hot. Add the farina and stir continuously until the farina begins to toast and gets slightly browned. Keep stirring otherwise it will burn. Once the farina is toasted add the syrup (strain off the lemon, cloves and cinnamon stick) about 1/2 cup at a time. Be careful, it will sizzle and splatter when the syrup is added. Stir well and the farina will absorb the syrup. Continue adding the syrup in batches until all the syrup is absorbed. Stir in the almonds and lemon zest. Keep stirring and the farina will gather into a solid mass.
Press the farina into a mold or bread loaf pan (or just shape it yourself on a plate). Invert the mold or pan to release the cake.
Serve generously sprinkled with cinnamon and powdered sugar.
I was inspired to make this after a taverna at Sounio served it complimentarily to us after a great fish dinner on a moonlit night.
❤ from Andromahi……
- 4 small eggplants (4-5 inches)
- olive oil
- 1 medium onion finely minced
- 1 lb ground lamb or ground beef (can use finely minced mushrooms for veggie version)
- 2 med tomatoes or 1 large (grated to remove skin)
- 1/3 cup wine (red or white doesn’t matter)
- 1/2 recipe bechemel
- grated pecorino
Cut the ends off of the eggplants and cut the eggplants in half. Cut a wedge out of the middle of each half that is about 1 cm deep and 3 cm wide and set the middle aside .
Drizzle both sides of eggplants with olive oil, place in a 9 x 13 pyrex pan and roast eggplants skin side up at 350 deg for about 15 min while you do the rest of the recipe. Finely dice the inside of the eggplant. Heat about 4 tbsp olive oil over medium high heat and saute onions. Once onions begin to soften add the eggplant and saute a few more minutes. Add the ground meat and press with the back of a wooden spoon to break into small pieces as it cooks. After cooking the meat onion mixture for about 7-8 min add grated tomato and wine. Sprinkle a little cinnamon and salt and pepper over the meat. Turn heat down to medium/medium low and simmer until liquid mostly evaporates.
Prepare the bechemel.
Spoon the meat mixture into the eggplant halves evenly. Generously spoon bechemel on top of the meat. Sprinkle with pecorino.
Bake at 350 deg for about 50 minutes until the bechemel is golden brown and the eggplants are easily pierced with a fork.
I did this batch with three eggplants, so they were very full!!
- ~3-4 lb leg of lamb bone in or bone out
- 1/4 stick of unsalted butter
- 1/2 head of garlic finely minced
- 2 large sprigs of fresh rosemary finely minced
- 1 tsp lemon zest
- 2 tsp salt
- 1/2 cup of red wine
- potatoes peeled and sliced in about 7mm thick slices.
Soften butter and mash in garlic, rosemary, lemon zest, salt and pepper to taste. Pat the lamb dry and pierce the lamb 2 inches deep in several places. Push butter mixture into these holes. Smear the rest of the butter all over the lamb. Don’t be shy. Line the bottom of the roasting pan with sliced potatoes and place lamb on top with fatty side up (if bone in leg). Pour wine over. Roast for 15 min at 425 and then turn oven down to 350 and roast for about another hour until internal temp is 135-140. Take out of oven and cover well with foil for 30 min. Slice (for bone-in slice first along bone to release biggest piece, then trim off rest) and be prepared for delicious lamb and potatoes. (may want to brown up the potatoes a bit under broiler and splash with a squeeze of lemon juice…optional)
I did this recipe for Easter 2015 scaled up with 4 pieces of lamb (around 16 lbs) in a large roasting pan with about 10 potatoes underneath–turned out great
Adapted from NY Times http://cooking.nytimes.com/recipes/1017303-roast-lamb and The Guardian http://www.theguardian.com/lifeandstyle/2014/apr/11/easy-roast-lamb-recipe-back-to-basics
- 6-8 boneless chicken thighs
- 5-6 fist-sized potatoes peeled and cut into large chunks (> 1 inch cubes) or 20 some little potatoes peeled
- 1 can of coconut milk
- small bag of frozen peas (or fresh or frozen green beans) can add other veggies too as desired
- curry powder 2-3 Tbsp
Place chicken, potatoes, coconut milk in a crockpot and set on low. Cook for 5-6 hours. 20 minutes before the end add peas (or beans) and curry powder and salt to taste. Can thicken broth by smashing some of the potatoes.