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Friday, 20 February 2015 15:48
Delicious Cheese Pie (Tiropita)
Cheese Pies - Tiropita - are delicious little parcels of filo pastry, with a tasty filling of feta cheese. They are almost always included on a meze platter and are such a versatile food. You can have them as a daytime snack, with a salad for a light meal, they even go with drinks. This Greek food recipe is so easy and quick to make, they can be whipped up in no time and served for your very happy guests.
I have used two methods here, one with fillo pastry, the other with puff pastry. Try either method, they both taste fantastic!
Ingredients
8 - 10 sheets filo pastry
70 - 90 gms butter, melted
200g feta cheese, crumbled
200g fresh ricotta cheese
2 eggs lightly beaten
ground black pepper
pinch of ground nutmeg
Preparation
With the cheese, you need at least 200g of feta, you can have more feta and less ricotta if you like, especially if the feta is quite mild.
Combine all the filling ingredients in a Mixing Bowl and mix well.
On a board, stack the fillo sheets on top of each other and cut into 3 strips, lengthwise.
Prepare and grease a large baking tray.
Take one strip of filo at a time, using a Pastry Brush carefully brush the melted butter over the pastry, then place 1 or 2 teaspoons of filling on the pastry at one end.
Taking one corner, fold it over diagonally to create a triangle shape. Keep folding it back and forth, diagonally along the strip. You will find the filling has become enclosed in a triangle shaped envelope.
Place the cheese pie on the baking tray with the loose end underneath. Repeat for all other pies.
Brush the tops of the pies with the melted butter.
Bake in the oven for about 20 minutes or until light golden - 180 C, 350 F, gas 4.
Serve warm or at room temperature. Serve as part of a meze with a drink!
Another very simple method is to use puff pastry. (I often use the shop bought frozen sheets of pastry as it is much easier, but you can make your own puff pastry.)
You will need 5 -6 sheets of pastry.
Cut each sheet into 6 portions, place 1 or 2 teaspoons of cheese filling on each piece.
Brush with water around the edges of the pastry, then fold the pastry over the filling to create a bit of a square.
Pinch the sides together and then place on a baking tray.
Brush the pastry with milk and bake as above.
Both versions are delicious and are great to serve as party food.
Bon Appetit - Kali Orexi
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Friday, 20 February 2015 15:46
What To Look For In A Great Greek Restaurant
You found it somehow – it’s a Greek restaurant you read about in a review or one you stumbled across while out for a walk. It doesn’t matter what type of Greek restaurant it is – home-style cooking or elegant dining; there will always be ways to tell if it’s great. What Matters: Smells and sounds. Great Greek food is as filling to the senses as it is to the stomach. The place will smell divine, from the moment you walk in. And it won’t be quiet. It’s nearly impossible to enjoy a fabulous Greek dining experience in silence. It doesn’t matter if the dishes are plain or fancy, traditional or modern cuisine; they will be authentically Greek.
What’s on the menu
Greek restaurants outside Greece tend to serve either well-known dishes like moussaka and baklava, or the very health-conscious Greek dishes like grilled seafood and spare vegetables. There is, however, an entire range of dishes that is under-represented - casserole dishes and thick soups - made from wonderful taste combinations of vegetables, herbs, pastas, lentils and beans. If these are on the menu and are well-prepared, it's a definite bonus!
The ingredients
Fresh is paramount. Greek is paramount. Olive oil, fresh-baked crusty breads, Greek cheeses and wines, fresh fruits and vegetables, lentils and beans, Greek favorites such as oregano, dill, garlic, and lemon will all be represented.
Appetizers and mezethes
A Greek restaurant without a good selection of appetizers or mezethes from which to choose could hardly be called great. Appetizers should whet the appetite, mezethes should complement (but not overwhelm) the beverage, whether wine, spirits, or other drink choice. These small plates of tasty morsels and dips are as much a part of the Greek dining experience as the main meal (and sometimes, adding more and more of these small dishes can become the main meal).
Knowledgeable staff
The restaurant's serving staff doesn't have to be Greek - but of course it adds to the overall atmosphere if it is; however, if the restaurant is truly great, servers - whether professionals (Greek or not) or family members of the owner - are able to describe dishes, recommend combinations of foods, and answer questions. For those who are long-time fans of Greek food, it’s always interesting to hear about regional variations in a dish on the menu; for those with no experience of Greek food, learning about the tradition of mezethes, or a bit of the history of a dish adds enormous enjoyment to a meal. For those on restricted diets, knowledgeable staff is able to direct them to divine dishes that meet their dietary requirements. And if dishes require extra preparation time, servers point that out during the ordering process.
If the restaurant has a sommelier to recommend and present the wines, she/he is knowledgeable about the region of Greece where the wine was made, which wine is traditionally served with which dish, and which wine – despite tradition – might be an even better choice with a particular dish, and why.
Presentation and taste
It smells wonderful, it’s authentic, the ingredients are right, and it has been explained by staff, and now the defining moment is at hand. The food is delivered as ordered. The cheeses and sauces have wonderful textures. Phyllo pastry is light as air. Dishes are cooked to perfection and taste at least as good as they have been described – either on the menu or by the staff.
What Doesn’t Matter
Greek décor
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Friday, 20 February 2015 15:45
The Street Food Of Athens
I adore street food. Simply love it….. and in Athens, some of the best street food is available during the fall and winter months. Just steps away from the ancient agora and under the looming gaze of the Parthenon, lies the Monastiraki section of the city.
Take a stroll through this bustling neighborhood where vendors sell fish, meat and vegetables alongside more touristy fare of T-shirts, worry beads and replicas of ancient vases, and you’ll come across one of my all-time favorite treats : roast chestnuts. You have to work a little at peeling back the crispy outer layer, but it’s worth it! Chestnut vendors sell roast corn as well — tastes great with a sprinkle of Greek sea salt on top.
If you get thirsty from the chestnuts and corn, just a few steps away is the Salep vendor. What is Salep, you might ask? I passed by this huge bronze urn for four days before I got up the nerve to try, and found out……. it’s orchid tea!
The vendor handed over a tiny cup with a foamy finish, a dash of cinnamon and the most exotic fragrance…….I took a taste and it had the strangest mix of sweet, citrus and nuttiness.
Apparently there’s enough demand for orchid tea in Athens to support more than one vendor. In the middle of Ermou, a busy downtown shopping street, this man has also set up shop. And instead of one gleaming bronze dispenser on his mobile cart……
To read the rest of this blogpost, please visit www.travelbelles.com
By Amanda Summer
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Friday, 20 February 2015 15:45
Gigantes Plaki (Greek Baked Beans)
While I was on vacation in Greece I saw a dish consisting of huge beans baked in a tomato sauce that looked good but I did not end up getting a chance to try it while I was there. A quick search of the internet revealed that the dish was gigantes (or yigantes) plaki or Greek baked beans, that uses gigantes beans (also known as elephant beans, large lima beans or butter beans).
The beans are baked in a simple tomato sauce that reminds me a lot of a marinara sauce that uses plenty of fresh herbs. This recipe takes a bit of time with the soaking the beans over night followed by simmering them and then making the tomato sauce and finally baking everything but it is worth it. The gigantes plaki turned out really well! The beans were nice and tender and creamy and they had a great meaty texture. The tomato sauce had reduced down until it was nice and thick and full of flavour! I made sure to leave the beans in the oven until the top just started to charred and those caramelized bits were the tastiest part of all. I served the gigantes plaki with some crusty bread to wipe up all of the tasty tomato sauce and a garnish of feta. The gigantes plaki also works well as an appetizer in crostini form.
Gigantes Plaki (Greek Baked Beans)
(makes 4 servings)Ingredients:
1 pound dried gigantes beans (or butter beans or elephant beans or large lima beans, etc.)
3 bay leaves
1 tablespoon olive oil
1 onion (diced)
1 carrot (diced)
2 ribs celery (diced)
4 cloves garlic
chili pepper flakes to taste
1 (28 ounce) can diced plum tomatoes
1 teaspoon paprika
1 teaspoon oregano
salt and pepper to taste
1/4 cup parsley (chopped)
1/4 cup dill (chopped)
1 pound dried gigantes beans (or butter beans or elephant beans or large lima beans, etc.)
3 bay leaves
1 tablespoon olive oil
1 onion (diced)
1 carrot (diced)
2 ribs celery (diced)
4 cloves garlic
chili pepper flakes to taste
1 (28 ounce) can diced plum tomatoes
1 teaspoon paprika
1 teaspoon oregano
salt and pepper to taste
1/4 cup parsley (chopped)
1/4 cup dill (chopped)
Directions:
1. Soak the dried gigantes beans in water with the bay leaves over night.
2. Bring the water to a boil and simmer until the beans are tender, about 30-40 minutes.
3. Heat the oil in a pan.
4. Add the onions, carrot and celery and cook until tender, about 10-15 minutes.
5. Add the garlic and chili pepper flakes and cook until fragrant, about a minute.
6. Add the tomatoes, paprika and oregano and simmer until the sauce thickens, about 20 minutes.
7. Season the tomato sauce with salt and pepper to taste.
8. Mix the parsley, dill, beans and 1/2 cup of the liquid that the beans were cooked in into the tomato sauce.
9. Pour the mixture into a casserole dish.
10. Bake in a preheated 350F oven until the top is browned and most of the liquid has evaporated, about 50-60 minutes.
1. Soak the dried gigantes beans in water with the bay leaves over night.
2. Bring the water to a boil and simmer until the beans are tender, about 30-40 minutes.
3. Heat the oil in a pan.
4. Add the onions, carrot and celery and cook until tender, about 10-15 minutes.
5. Add the garlic and chili pepper flakes and cook until fragrant, about a minute.
6. Add the tomatoes, paprika and oregano and simmer until the sauce thickens, about 20 minutes.
7. Season the tomato sauce with salt and pepper to taste.
8. Mix the parsley, dill, beans and 1/2 cup of the liquid that the beans were cooked in into the tomato sauce.
9. Pour the mixture into a casserole dish.
10. Bake in a preheated 350F oven until the top is browned and most of the liquid has evaporated, about 50-60 minutes.
By Kevin Lynch
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Friday, 20 February 2015 15:43
Calamari Stuffed With Bread Crumbs, Pine Nuts & Raisins
Squid lends itself to many other cooking methods, one of them being stuffed and baked. Calamari meat is firm and white with a mild, slightly sweet flavor. Many people believe that calamari is 'as tough as rubber bands' but when properly prepared it is a surprisingly tender and delicious seafood dish. In recent years it has become common to find cleaned squid in local fish markets. For stuffed squid, buy squid tubes or bodies that are about 4 to 6 inches long. Rinse the squid well before stuffing them. Fill the tubes with the stuffing without over-packing them so they don't burst during cooking. Although I've seen people sew the end of the tubes closed with a needle and thread, I find that simply closing them with a toothpick is adequate.
(Serves 4)
12 medium-sized squid
1/4 cup olive oil, divided
1 small onion, finely chopped
1 garlic clove, minced
1 cup homemade breadcrumbs
3 anchovy fillets, rinsed and chopped
1/4 cup capers, rinsed and chopped
1/4 cup pine nuts, coarsely chopped
1/4 cup golden raisins, plumped in hot water for 30 minutes, chopped
3/4 cup parsley, chopped
2 eggs
2 (500 grams) cans crushed tomatoes
Salt and pepper
Clean the squid by removing the head, fins, and all contents in the body. Peel off the skin and rinse the tubes. Remove the tentacles from the head. Chop the tentacles fine and set aside for the stuffing. Heat 2 tablespoons of olive oil in a skillet and brown the chopped tentacles. Add onion and cook for 5 minutes. Add garlic and cook for another minute. Remove from heat and set aside. In a bowl, combine the breadcrumbs, anchovies, capers, pine nuts, raisins, 1/2 cup parsley and eggs. Add the tentacle mixture. Season with salt and pepper and mix well.
Stuff the squid tubes with the mixture and seal each with a toothpick. Place the remaining olive oil in a skillet over medium heat. Add the stuffed squid and brown on all sides. Add the crushed tomatoes and bring to a boil. Cover and simmer for 20 minutes or until tender. Remove the toothpicks.
Transfer to a serving platter and garnish with remaining parsley.
Source: Mangiabenepasta.com
12 medium-sized squid
1/4 cup olive oil, divided
1 small onion, finely chopped
1 garlic clove, minced
1 cup homemade breadcrumbs
3 anchovy fillets, rinsed and chopped
1/4 cup capers, rinsed and chopped
1/4 cup pine nuts, coarsely chopped
1/4 cup golden raisins, plumped in hot water for 30 minutes, chopped
3/4 cup parsley, chopped
2 eggs
2 (500 grams) cans crushed tomatoes
Salt and pepper
Clean the squid by removing the head, fins, and all contents in the body. Peel off the skin and rinse the tubes. Remove the tentacles from the head. Chop the tentacles fine and set aside for the stuffing. Heat 2 tablespoons of olive oil in a skillet and brown the chopped tentacles. Add onion and cook for 5 minutes. Add garlic and cook for another minute. Remove from heat and set aside. In a bowl, combine the breadcrumbs, anchovies, capers, pine nuts, raisins, 1/2 cup parsley and eggs. Add the tentacle mixture. Season with salt and pepper and mix well.
Stuff the squid tubes with the mixture and seal each with a toothpick. Place the remaining olive oil in a skillet over medium heat. Add the stuffed squid and brown on all sides. Add the crushed tomatoes and bring to a boil. Cover and simmer for 20 minutes or until tender. Remove the toothpicks.
Transfer to a serving platter and garnish with remaining parsley.
Source: Mangiabenepasta.com
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Friday, 20 February 2015 15:38
Baked Hamburger Patties (Biftekia) With Potatoes
Bifteki is the Greek word for hamburger patty. I think it comes from the French word bifteck which literally means beef steak, but I am not entirely sure. The biggest difference to a hamburger patty is the fact that the ingredients are bound together with soaked bread. The same principle applies when you make soutzoukakia or meat balls. This particular dish, that is biftekia with potatoes in the oven, is a staple of Greek cooking and it is a very tasty, easy, everyday meal. The recipe is my mother’s and has been receiving complements for years and years now.
The secret lies in the cooking, which entirely takes place in a clay pot with lid or a similar dish, hence ensuring that the patties won’t dry out and the potatoes will become buttery soft. The tomato sauce adds a bit of flair to the meal and binds the flavours nicely together. I must warn you though that this dish is highly addictive (especially the potatoes), so make sure you have enough for seconds!
Baked hamburger patties (biftekia) with potatoes
INGREDIENTS for 3-4 people as a main dish
• 500g lean beef mince
• 3-4 slices of white bread, about a day old, crusts removed
• 3/4 from a 500ml tin of tomato pulp
• 4-5 large potatoes, peeled and cut lengthwise into thick-ish chips
• Olive oil, oregano, salt, pepper
DIRECTIONS
1. To make the hamburger patties place the bread slices into a bowl of water to soak. If your bread is not old, just toast the slices a bit.
2. In a large bowl combine the beef mince, olive oil, oregano (approx. 1-2 tsp), salt, pepper, 2 tbsp mustard and the bread (squeeze out excess moisture before you use it). Knead everything together. The mixture should be neither too hard nor too soft. If it is too hard, just add s bit more water. If you can eat raw meat, taste the mixture for salt/pepper and adjust seasonings accordingly. Make six fat hamburger patties.
3. Use any type of baking dish you want, as long as it has a tight lid. Spread the potatoes at the bottom of the dish, drizzle with olive oil and season well. Place the patties on top and finish with the tomato puree, some more olive oil and a bit of water (100ml).
4. Preheat the oven to 230 C and bake for 30 minutes. Reduce temperature to 200 C. Open the dish, turn the patties, replace lid and continue baking for another 30 minutes. Remove lid completely and continue baking for perhaps another 20 minutes or until the patties have turned a nice brown colour and there isn’t much water left in the dish. Just make sure not to dry the patties out.
5. Let the dish stand for a bit before serving, as it comes piping hot out of the oven.
Source: Foodjunkie.eu
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Friday, 20 February 2015 15:36
Greek Food: Herbs and Spices
This is one of the easiest pages to write because Greek cooking is very simple and does not rely on a large variety of herbs and spices but the combination of a few. Very few. People who are nervous about going to Greece because they have a fear of spicy foods can take solace. Greeks don't eat spicy foods and they don't season heavily.
The focus of Greek cooking is on the vegetables, breads and meats and the philosophy seems to be bringing out the natural flavor of these things rather than hide it or disguise it with spices.
So lets begin with the basics, and the most basic is alati (salt). Greek cooking relies heavily on salt to bring out the flavor of meat, fish and vegetables and most of the salt used is from the sea. There are many places in Greece where salt is harvested on flat plains by the sea and Greek sea-salt is of a high quality. Next is piperi (pepper) which like salt is found on every table and is usually the normal black pepper that you eat at home. Some chefs, notably Aglaia Kremezi, use Aleppo Pepper which adds an interesting flavor to the food but if this was common in any period of Greek history it is not now unless you are lucky enough to be invited to her house for lunch.
Herbs
Rigani (oregano) is used a lot in Greek cooking appearing in most meat dishes, baked vegetables, sauces and of course on Greek salads. This is the most widely used herb. Among the other herbs which grow on the hillsides of the Greek mainland and the islands dendrolivano (rosemary) is used sparingly, in fact I can think of only two recipes. One is a vinegar sauce for fish that my mother used to make and the other is with lamb and roast potatoes though this may be more common among the Greeks I know than those of the general population. Thymari (thyme) is used in some meat dishes and for flavoring some olives as well as some of the best Greek honey. Faskomilo (sage) can be smelled all over the mountains and is used in a tea. Diosmos (mint) is used to flavor keftedes (meatballs) and in some pies and salads. Vassilikos (basil) which is one of my favorite herbs is actually not eaten in Greece though you will see it grown ornamentally or for good luck in gardens, apartments, rooftops, restaurants and even on boats. Anitho (dill) is used in pitas (pies), salads and dolmadas. Maidanos (parsley) is used as a garnish as well as in some meat and vegetable dishes. Dafnofila (bay leaves) are used in some soups and stews. Selino is actually wild celery and is used in some stews, particularly the hirino me selino which is served in the winter.
Spices
Garifalo (cloves) are an important ingredient in stifado and is also used in breads and sweets. Kumino (cumin) is used in soutzoukakia, the spicey meatballs served in tomato sauce. Sousami (sesame seeds) are used on breads and in halva and with honey to make a sweet called pasteli. Kanela (cinnamon) is used in many sauces and desserts and is sprinkled on apples for a dessert after a big meal.
In the Athens central market there are venders selling herbs and spices on the street and there are several shops that specialize in them, the best known being Elixer on Evripidou Street right near the corner of Athinas Street.
By Matt Barrett
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Friday, 20 February 2015 15:35
Pumpkin Pie - Kolokithopita
In Greece, Pumpkin Pie or Kolokithopita is made from pumpkins or marrow. They are both from the same vegetable family and this pie recipe tastes delicious made from either. It has a fabulous creamy texture, contrasting with the crisp filo pastry. Pumpkin Pie is a very versatile snack. It is ideal to eat when you are busy and need a snack to keep you going. Or have as a light lunch.
It is great to add to childrens’ lunch boxes instead of boring sandwiches; they love the creamy flavour of the pumpkin and feta cheese mixed together. It is also healthy, packed full of nutrients in the pumpkin and feta cheese.
Ingredients
8 sheets filo pastry
butter, melted (for coating the filo)
1 large pumpkin (or marrow)
4 eggs
300 gms feta cheese, crumbled
125 gms melted butter
pepper
evaporated milk
To read more, please visit Ultimate-guide-to-greek-food.com
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Monday, 13 April 2020 06:00
Fassolakia Lathera - Green Bean Casserole
Vegetable dishes that are cooked with olive oil and tomatoes are referred to as lathera (lah-the-RAH) in Greek, because the key ingredient is flavorful olive oil, or “lathi.” The most popular vegetable to make "lathera style" is the green bean, but you can try this dish with small zucchini, okra, or peppers as well. This version includes some potatoes and baby carrots (I find the carrots sweeten the sauce a bit) and can be a delicious vegetarian entrée or a tasty side dish.
Try serving it with some crumbled feta on top and some great bread for dipping in the savory sauce.
Serves: 8
Difficulty: Easy
Difficulty: Easy
Prep Time: 20 minutes
Cooks in: 1 hour
Cooks in: 1 hour
Ingredients
• 1 kl. green beans, cleaned and trimmed
• 1/2 cup olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2-3 medium potatoes, cut in large wedges
• A large handful of baby carrots
• 1/2 cup chopped fresh parsley
• 2 tbsp. tomato paste
• 4-5 ripe tomatoes, skinned and crushed (substitute 1 cup canned crushed tomatoes)
• 1½ cups warm water
• 1 tsp. sugar
• 1 tbsp. chopped fresh dill
• Salt and pepper to taste
Cooking Method
In a large Dutch oven or pot, heat the olive oil over medium high heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant, about one minute.
Add the green beans, potatoes, and carrots to the pot. Dissolve the tomato paste in the water and add, along with the crushed tomatoes, parsley, and sugar. Lower the heat to medium low and simmer covered for about an hour or until the green beans are tender but not mushy.
In the last ten minutes of cooking, add the chopped fresh dill and season with salt and pepper to taste.
Note: Make sure to monitor your liquid levels while the beans are cooking. You can add a little bit of water if needed.
Recipe Source: The Spruce Eats
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Friday, 20 February 2015 15:32
Plasto: Greek Style Corn Bread With Leeks And Feta Cheese
Corn breads are very common in Greece, especially in the middle and northern parts where corn was traditionally cultivated. This is a recipe from Roumeli and is a cross between a bread and a pie. It is very easy to make, but the final result is nothing short from perfect. Tender leeks are gently sauteed in olive oil and then mixed with the corn meal, water, eggs and feta cheese to create a wonderful and filling bread. We had it alongside some nice creamy soup, so it is suitable for both an everyday meal as well as any Thanksgiving dinner.
Traditionally this bread is also made with an assortment of greens (spinach, chard etc,) with which you could substitute part of the leeks. You can also use less feta cheese if you want a lighter, healthier result, as I don’t believe it would greatly affect the final result or the texture of the bread.
INGREDIENTS for a rectangular pyrex dish or roasting tray measuring 30x40cm
• 500g leeks, white and light green part only, finely chopped
• 600g Greek feta cheese, crumbled
• 3 eggs, lightly beaten
• 1 cup corn meal
• 1 cup hot water
• 2 tsp baking powder
• olive oil, freshly ground black pepper
DIRECTIONS
1. Heat 2-3 tbsp of olive oil in a large skillet and gently cook the leeks until soft, about 15 minutes. Set aside to cool.
2. Preheat the oven to 180 oC.
3. Mix the cornmeal with baking powder
4. Place the water in a large bowl and slowly add the corn meal stirring with a wooden spoon to combine. Then add the leeks, feta cheese and eggs, making sure everything has been well incorporated. Season with pepper.
5. Butter or oil your dish and spread the mix evenly. Bake for about 40 minutes. Take the dish out of the oven and brush the top with some olive oil. Continue baking for another 15-20 minutes (if the top gets too brown, cover with foil).
6. Let the bread come to room temperature before slicing. It can also be made a couple of days in advance as it keeps well in the fridge.
7. Enjoy warm or at room temperature. Refrigerate if keeping it for more than one day.
(recipe adapted from Diana Kochylas’ The Glorious Foods of Greece. I have halved the recipe, but if you are making this for more than 6 people you will need to double it and use a larger dish. Kochylas uses the same sized dish for double the recipe and also almost double the baking time. )
www.foodjunkie.eu
INGREDIENTS for a rectangular pyrex dish or roasting tray measuring 30x40cm
• 500g leeks, white and light green part only, finely chopped
• 600g Greek feta cheese, crumbled
• 3 eggs, lightly beaten
• 1 cup corn meal
• 1 cup hot water
• 2 tsp baking powder
• olive oil, freshly ground black pepper
DIRECTIONS
1. Heat 2-3 tbsp of olive oil in a large skillet and gently cook the leeks until soft, about 15 minutes. Set aside to cool.
2. Preheat the oven to 180 oC.
3. Mix the cornmeal with baking powder
4. Place the water in a large bowl and slowly add the corn meal stirring with a wooden spoon to combine. Then add the leeks, feta cheese and eggs, making sure everything has been well incorporated. Season with pepper.
5. Butter or oil your dish and spread the mix evenly. Bake for about 40 minutes. Take the dish out of the oven and brush the top with some olive oil. Continue baking for another 15-20 minutes (if the top gets too brown, cover with foil).
6. Let the bread come to room temperature before slicing. It can also be made a couple of days in advance as it keeps well in the fridge.
7. Enjoy warm or at room temperature. Refrigerate if keeping it for more than one day.
(recipe adapted from Diana Kochylas’ The Glorious Foods of Greece. I have halved the recipe, but if you are making this for more than 6 people you will need to double it and use a larger dish. Kochylas uses the same sized dish for double the recipe and also almost double the baking time. )
www.foodjunkie.eu
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