Archive for September, 2014
Cream pie
Difficulty: High
Season: All seasons
Greek: Bougatsa
The best region to eat a cream pie is in Northern Greece and especially the city of Thessaloniki. The “bougatsa” inthe picture is not made with crusty filo and is from the island of Evia. The pie is opened and seasoned with icing sugar and cinnamon.
Greek Shrimp with Feta
Serves/Yields: 4 persons
Difficulty: Medium
Season: All seasons
Greek: Garides saganaki
New York Cookbook
Source: Patty McDuffy, GREEK-RECIPE yahoo group
Leek pie
Serves/Yields: 6 persons
Season: Winter/Spring
Greek: Prasopita
This recipe is very light due to small quantity of olive oil, eggs and salt. No butter is used!
Cuttlefish with spinach
Serves/Yields: 4 - 6 persons
Season: Autumn/Winter/Spring
Greek: Soupies me spanaki
A typical Greek Lenten dish. Usually cooked on Clean Monday feast.
Meatballs with ouzo
Serves/Yields: approx. 40 pieces
Season: Autumn/Winter/Spring
Greek: Keftedakia me ouzo
Try this nice ouzo recipe. Can be easily halfed. In the cooked chicken balls of the picture we used half cream and half evaporated milk.
Spinach pie with home made filo
Serves/Yields: 6 persons
Time: 2 hours
Difficulty: High
Season: All seasons
Greek: Spanakopita me paradosiako filo
It is worth trying this recipe, although making traditional home made filo is not an easy task and requires experience.
Boiled green vegetables
Serves/Yields: 4 - 6 persons
Time: 40 minutes
Difficulty: Easy
Season: Spring/Summer/Autumn/Winter
Greek: Horta vrasta
They can be found with sweet taste (vlita, antidia, zochi) or bitter taste (radikia, xorta tou vounou). It is very usual to eat green vegetables in Greece. Since they are now days cultivated they can be found all year round.
Leeks Stewed With Tomatoes
Serves/Yields: 4 persons
Season: Winter/Spring/Summer
Greek: Prasa me saltsa domata
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