Tyropites

Summary
Hot cheese pastries. (A variation of Tyropita)

Ingredients

• 7/8 cup of feta cheese
• 1/2 cup of cottage cheese
• 2 eggs, beaten
• 1/2 package of fyllo, approx. 8 sheets
• 3 1/2 oz of olive oil
• 3 tablespoons of parsley, fresh, flat leaved, chopped
• 1 pinch of pepper

 Directions

• Crumble feta cheese into a bowl.  
• Add cottage cheese, parsley and eggs and beat together with fork until well blended. 
• Season with pepper.
• Cut fyllo pastry down the longest length into 7cm/2 3/4 in strips.  
• Take 1 strip and cover other strips with damp tea towel. 
• Brush strip with olive oil and put a heaped teaspoon of the cheese mixture on the bottom left-hand corner.  
• Fold over the corner with the filling so it meets long side edge and forms a triangle. 
• Continue folding the filling up and over from side to side to form a neat triangle.  
• Place on an oiled baking tray and brush with oil. 
• Continue with the rest of the fyllo pastry and mixture is used.  
• Bake in preheated oven 190 degrees C/375 degrees F /Gas mark 5 for 15 minutes until golden brown. 

Source: EatGreekTonight

Tyropita

Summary
A delicious, cheese filled pastry.
Servings: 6

Ingredients

• 3 tablespoons of usalted butter
• 1lb of feta cheese
• 1/4 lb of kefalograviera cheese, grounded
• 1 pinch of dill, diced
• 4 eggs, beaten
• 1 lb of fyllo
• 1 small margarine
• 1 cup of milk
• 1 pinch of pepper

Directions

• Mash the feta cheese with a fork and add the kefalograviera, milk, butter, dill (or mint), eggs and pepper. 
• Butter a pan with the margarine and place half the sheets of fyllo on the bottom also buttered with the margarine (so it doesn't stick).  
• Pour the cheese mix and cover with the rest of the fyllo sheets, also buttered with margarine. 
• Bake in medium oven for about 1 hr.  

Source: EatGreekTonight

Tyrokavteri

Summary
A spicy cheese spread.

Ingredients

• 1 lb of feta cheese, crumbled
• 8 oz of cream cheese
• 1 cup of lemon juice
• 1/2 of olive oil
• 1/4 teaspoon of pepper (gound white pepper)
• 4 red peppers, diced and roasted
• 2 teaspoons of tabasco sauce
• 1 cup of whiping cream (Half and half)

 Directions

• Soften cream cheese in large bowl with mixer.  
• Add feta, lemon juice, and white pepper. 
• Slowly add olive oil until all of the oil is absorbed.  
• Mix in half & half until the mixture is smooth and soft. 
• If the mixture is hard, add a little more half & half to soften.  
• Add roasted peppers. 
• Serve with bread.  

Source: EatGreekTonihgt

Baked Feta

Summary
A zesty treat for those feta cheese lovers.

Ingredients

• 1tablespoon Bread (Crumbs)
• 1 lb cheese (Feta), in slices
• 2-3 cloves of garlic (crushed/diced)
• A little olive oil
• 1 large, white onion (sliced)
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 4 large tomatoes (vine tomatoes/sliced)

Directions

• Cut feta into eight slices.
• Slice tomatoes, crush and dice garlic.
• Cut tinfoil into four squares the size of a dinner plate.
• Place a few slices of tomato on the foil, then some onion, then two slices of feta, pop on top some more tomato, sprinkle with garlic, salt and pepper and drizzle with olive oil.
• Repeat the process with the other three foils and close to make scrunchy parcels.
• Place them in a pre heat oven of 200 F and cook for 20 mins.
• When opening be extra careful as lots of hot steam will escape.
• Serve with crusty bread and spread and or eat.

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

Feta Omelette

Ingredients

•     Salt
•     Olive oil
•     1 onion
•     250gr (1lb) Grated feta cheese
•     4 eggs
•     Pepper

Directions

1. Chop onion to slices and set aside.
2. Beat eggs well and set aside.
3. Add salt and pepper to the egg mix and stir.
4. Add the grated feta cheese to the egg mix and stir well.
5. Saute onion in a frying pan till golden-brown.
6. Add sauted onion to the egg mix and stir.
7. Grease frying pan with some oil and heat to medium-high heat.
8. Pour the egg mix in the frying pan and cook over a medium-high heat.
9. Turn once over and cook for a couple of more minutes.

Serve 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

Baked Feta Cheese.

Ingredients

•     4 pieces of feta cheese 10 x 5 cm (4 x 2 inches) about 1.5cm (.5 inches) thick
•     Oregano
•     Olive oil

Directions

1. Cover the bottom of a baking pan with aluminum foil.
2. Place the feta pieces over the foil
3. Pour 1 teaspoon of olive oil over each piece of feta and sprinkle some oregano over them.
4. Preheat oven and bake at 150C (300 F) for 20 minutes (do not allow the feta cheese to melt completely).

Source: Greekrecipes.gr

Tomato Feta Cheese Salad - (Salata me domata kai feta)

NOTES
This recipe is one of my mistakes that I really enjoy. I was making a Tomato Mozzarella Basil Salad when I screwed up my own recipe.
I like to make by scratch using the ingredients by just adding.
Chef Giovanni Romagnole
www.chefgiovanni.com
Greek : Σαλάτα με ντομάτα και φέτα
Serves / Yields : 4 - 6 persons
Season:All season

INGREDIENTS

• Firm Vine tomatoes Greek olives in oil - 1 hand full
• Crumbled Fetta cheese
• Fresh basil Leaves
  Dressing:
  
• Olive Oil - 1/2 cup
• Balsamic Vinegar - about 1/2 cup
• Salt
• Fresh Pepper to taste
• Chopped basil - 1 tablespoon
• Chopped garlic - 1 glove

METHOD
For about 6 good firm tomatoes:

Cut the tomatoes in quarters and then cut the quarters in halves crosswide.
Be careful not to touch the tomatoes too much. They water (cry) very fast and easy.

Place the tomatoes in layers in a bowl alternating with some basil leaves and olives mixed in between layers of the tomatoes, use about 20 leaves of basil and a hand full of olives for this recipe. Top the salad with the remaining olives and basil leaves.
Grind some fresh pepper over the tomatoes and sprinkle with sea salt.
Place the tomatoes in the refrigerator until serving time.

Balsami Vinegar Dressing:
In a small deep bowl put the olive oil, a dash of salt and fresh pepper to taste.
Whisk well adding the balsamic vinegar little by little until emulsify the mxture. Add the chopped basil and garlic and whisk well for a few more minutes.
Place the dressing in the refrigerator until serving time. You might need to whisk it again before serving.

Serving the Salad:
Whisk the dressing if necessary before serving.
Poor the dressing over the tomatoes and then top the salad with a hand full of crumbled Fetta Cheese.
Tossed before serving to mix the cheese. 

Buon Appetito,
Chef Giovanni