Avga kayiana

Summary
Eggs with tomatoes, green peppers and feta cheese
Servings: 4

Ingredients

• 1/2 cup of feta cheese, grated
• 8 eggs
• 2-3 tablespoons of milk
• 1-2 tablespoons of olive oil
• 1-2 pinches of oregano
• 1-2 pinches of pepper
• 1 medium, green pepper
• 2-3 pinches of salt
• 3-4 medium tomatoes, finely diced

Directions

• Fry the tomatoes and green onion in the heated oil until tender (about 10 minutes).
• Beat together the eggs and milk and add to the frying pan.
• Immediately add the feta and stir well.  
• Cook well without letting ingredients get too dry.
• Add the salt, pepper and oregano and serve on bread or toast.

 Source: EatGreekTonight

Saganaki (Fried Cheese)

Summary
This variation uses egg to create a light coating. 
Servings: 4

Ingredients

• 1 cheese (kefalotiri), cut into 3-4 pieces
• 1 egg
• 1/4 cup of flour for all purposes
• 1 lemon, squeezed

Directions

• Beat the egg in a bowl and put the flour on a plate.
• Dip the pieces of cheese in the egg, then roll in the flour.
• Heat butter in a frying pan and fry the cheese until the flour coating is golden.
• Squeeze a lemon on the cheese before removing from the pan and serve immediately (excellent hot).

Source: www.eatgreektonight.com

Tiropita [ Cheese Pie ]

Ingredients

•     Nutmeg (Moshokarido)
•     3 Eggs
•     1 cup Butter (melted)
•     2 cups fresh Milk
•     1 cup grated gruere Cheese
•     7 tablespoons butter
•     3 Eggs
•     600gr (1.3 lb) Feta Cheese
•     8 tablespoons Flour
•     350gr (3/4 lb) Phyllo (pastry sheets)

Directions

1. Melt butter in saucepan over a low heat.
2. Add floor in the pan and stir with a spoon till mix is smooth.
3. Add milk in intervals and keep stirring the mix.
4. Add a little salt and a pinch of nutmeg, while continuing to stir.
5. Simmer until the mixture thickens (but dont overcook - shouldnt normally be moe than 5 minutes).
6. Beat 3 eggs in bowl.
6.1 In another bowl, crumble and squash the feta cheese with a fork or spoon.
7. Add the grated cheese to the bowl with the feta and pour in the beaten eggs, stiring them well.
8. Add the sauce we created at step 5. to the feta mix and stir well.
9. Grease a medium baking pan and place half of the pastry sheets in it (Allow the sheets to fold over the edges of the pan).
10. Spread some butter to each sheet.
11. Pour the cheese mix over the layer of pastry sheets.
12. Cover with the rest of the pastry sheets and brush the upper layer with some more butter.
13. Use a knife to create some incisions on the top pastry layer (do 3 diagonal incisions).
14. Preheat oven to medium heat and bake for 50 minutes, or untill the upper pastry layer turns golden.
15. Cut the pie in the desired ammount of pieces and serve. (Best served hot). 

Source: Greekrecipes.gr

Saganaki [Fried Cheese]

Ingredients

•     1/2 lemon (squized)
•     2 tablespoons butter
•     1 lb. Fetta Cheese

Directions

Steps :

1. Cut the cheese in slices.
2. Melt butter in a frying pan.
3. Add the cheese slices and fry until the cheese is brown and crispy on one side.
4. Turn over and repeat.
5. Add the squized lemon juice over the cheese and serve hot.

Source: Greekrecipes.gr

Bourekakia [ Cheese Cakes ]

Ingredients

•     1 fresh onion
•     1 cup bechamel sauce
•     1 egg, beaten
•     2 tablespoons butter
•     1 tablespoon chopped parsley
•     250gr (1/2 lb) Fetta Cheese
•     Salt
•     6 pastry sheets
•     Pepper

Directions

Steps:

1.   Crush Feta cheese to a paste.
2.   Add feta past in a bowl.
3.   Add 1 beaten egg and 1 tablespoon of chopped parsley to the bowl and blend well.
4.   Chop onion to small pieces and add to the bowl, mixing well.
5.   Preheat oven to to about 220C (450F).
6.   Roll pastry sheets on a flat area and cut each in strips of about 4cm (1.5 inches).
7.   Brush each strip with some olive oil.
8.   Cover strips with a towel.
9.   Brush baking sheet with a little olive oil and place it on a baking pan.
10. Place 1 teaspoon of cheese filling at the end of each pastry strip and fold the pastry diagοnally over the filling, folding each side alternatively to form a triangular form.

11. Place each 'bourekaki' on it, allowing some space between them.
12. Brush each 'bourekaki' with a little olive oil.
13. Bake in oven until the 'bourekakia' are golden crispy( about 15minutes).

Source: Greekrecipes.gr

Saganaki

This is a delicious - and filling - side dish. It has to be a hard cheese and in Greece it is best made with Kefalograviera, which is a little softer, or Kefalotiri, which is a little harder. So, if you can, you should try and use one of these cheeses. It is great as an accompanying dish along with the other side dishes of Tzatziki, Eggplant Dip and Greek Salad.


Ingredients

1 square slice of cheese 1cm thick
1 tablespoon all purpose flour
1/2 lemon
1 tablespoon olive oil

Preparation

Heat the oil in a non-stick shallow frying pan.

Dip the cheese in a bowl of water, flour the cheese and then dip it in the water again.

Fry it in the hot oil on both sides until golden brown.

Serve with lemon.

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Authentic Greek Recipes

Greek Cheese Pie (Tiropita)

There are so many different types of cheese pies in Greece, it's unbelievable. I previously included the recipe for small cheese pies (tiropitakia) made with yoghurt dough. Now, here is another cheese pie which is incredibly easy to prepare and is unbelievably light - you almost need weights to keep it on the plate!

Delicious, and - very important - kids love it! In our experience anyway.

Ingredients

10 sheets filo pastry
½ kg full fat anthotiro cheese or 2 cups ricotta cheese
150g feta cheese
2 tablespoons melted butter
1 teaspoon ground cinnamon
2 free range eggs
200ml milk

Preparation

Open the sheets of filo pastry and leave them out to dry and reach room temperature.

Once they have dried, crumble the filo pastry into small pieces and put them in a mixing bowl.

Add crumbled feta and crumbled anthotiro or ricotta and mix them with the filo.

Beat the eggs thoroughly and add the cinnamon, milk and melted butter to the eggs.

Add the egg mixture to the filo mixture and mix using your hands.

Butter a shallow, medium size oven dish and put the mixture in it.

Level it with your hands.

Bake in a pre heated oven at 180 degrees C for 40 minutes or until golden brown.

Remove from the oven and cut into portions (see photo).

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Authentic GreekRecipes

Leek and Cheese rolls (Prassobourekakia)

These are easily prepared and tasty little rolls that you can have as a side dish on the table or as part of a buffet. The cheeses used are regatto and Greek anthotiro, which is quite widely available abroad. As I said, they can be prepared easily and quickly and are a tasy addition to any meal or simply a delicious snack.

Ingredients

½ kg filo pastry
½ kg leeks
300g anthotiro cheese crumbled
100g regatto cheese grated
1 tablespoon butter (for the filling)
100g melted butter (to spread on filo pastry)
Salt & pepper to taste


Preparation
Wash the leeks, cut lengthwise into 4 and then chop into ½ cm wide pieces.

Boil 1 litre salted water, add the leeks and blanche for 5 minutes.

Drain the leeks well and put them in a mixing bowl.

Add the 1 tablespoon butter, anthotiro and regatto.

Mix well and set aside.

Open each sheet of filo pastry and cut across the width, not the length into strips approx. 15 cm wide. and spread the melted butter over them.

Repeat this for each sheet of filo pastry.

At the end of each strip place 1 tablespoon from the filling mixture you have previously prepared and roll it up.

Place the rolls in a buttered oven dish with the joins on the underside.

Brush some more melted butter over the tops of the rolls.

Place in a pre heated oven at 180 degrees Celsius for 45 minutes or until they turn golden brown.

You can find here more recipes likes this...

Authentic Greek Recipes