So, inspired by the pine honey, hot peppers, and dark raisins of Ikaria, the latter of which were once a prized agricultural product on the island, I set out, in my Athens kitchen, to make chutney because I wanted to serve it with a simple feta-phyllo pie, tyropita.

I call this my pleated tyropita recipe, because of the way you have to fill and scrunch up individual sheets of feta-cheese-stuffed pastry before baking. It’s a technique I learned a few years ago, and I’ve made the recipe a little healthier, by replacing the butter with extra virgin Greek olive oil. 

Serve it with the chutney, of course!

To get the recipe, please visit dianekochilas.com

By Diane Kochilas

 

Ingredients

• 2 pounds of lamb or kid offal (liver, heart, lungs, and other organs)
• Intestines from 2 lambs or kids
• juice of 2 lemons
• 1 onion, finely chopped
• 5-6 green onions, finely chopped
• 1/3 cup of olive oil
• 2-3 rounded tablespoons of fresh dill, finely chopped
• 2 heads of romaine lettuce, well washed and finely chopped
• sea salt
• freshly ground black pepper
• 2 tablespoons of short-grain rice, well rinsed

For the Avgolemono (Egg & Lemon) Sauce:

• juice of 2 lemons
• 3 eggs at room temperature, separated
• 1 tablespoon of water

To read more and learn how to prepare this soup, please visit: The Spruce Eats

 

The Kalamata olive is a dark brown little gem that are meaty and come with pits. They are divine and olive oil made with these tend to be considered some of the best in the world.

This recipe really brings out their flavors in a simple way.

I have been consuming this dip ever since I can remember. It’s so simple and goes great with bread.

To read more, please visit blogs.visitgreece.gr

Kenton Kotsiris is one-half of Lemon & Olives, a Greek food blog exploring Greek cuisine, culture, travel, and Greek inspired dishes. He is also the Greek Food Expert for About.com

 

 

 

 

Ingredients

• caul fat of 1 lamb (large)
• 1 lamb liver
• 4 cloves of garlic, grated
• ½ tea cup of parsley, finely chopped
• 1 tablespoon oregano
• salt
• freshly ground pepper

Method

Rinse the liver and cut into small pieces. Place it in a bowl, add the garlic, parsley and oregano and season with salt and pepper. Dip the caul fat into warm water, spread it onto your working surface and remove the thick, hard parts.

Then, cut the caul fat into oblong pieces. Place 1 teaspoon of the filling on each piece and then roll it over to give it a sausage shape. When you have made them all, fry them in hot olive oil for 2-3 minutes each side. Drizzle with lemon juice.

Alternatively: You can, if you wish, bake the frigadellia. Place them in a baking pan, seam down and bake at 200ºC for 35-40 minutes. Make sure to turn them over, so that they become golden brown on all sides. When you serve, drizzle with lemon juice.

portions 12 - Preparation Time 15 minutes - Baking time 6 minutes


www.argiro.com.gr

Ingredients

2 tbsp extra - virgin olive oil
2 large leeks (only the white and very tender green parts), washed and coarsely chopped (2 cups)
1 medium onion, chopped
2 garlic cloves, chopped
450 g frozen spinach
Salt and freshly ground pepper
450 g Greek anthotiro or fresh ricotta cheese
3 large eggs
1/2 cup Kalamata olives, pitted and halved
1 puff pastry sheet, defrosted in the refrigerator

Instructions

Heat the olive oil over medium heat, in a large frying pan. Add leeks and onion, and sauté for about 5 minutes, stirring occasionally until wilted. Stir in the garlic and continue to sauté for about 1 minute. Add spinach and cook for about 2 minutes, until wilted and softened. Add the olives. Remove the mixture from the heat. Adjust seasoning to taste.
Meanwhile, combine the cheese with 2 eggs in a large bowl. Fold in the vegetables mixture until all ingredients are well combined.
Preheat oven to 375 F/ 190ºC.
Unwrap the puff pastry sheet onto a clean, lightly floured surface and using a rolling pin roll it open a little, so that it is larger than the periphery or circumference of the tart pan you are using. Cover the tart pan with parchment paper. Transfer the dough into the tart pan. Roll the excess puff pastry dough around the circumference or periphery of the pan to form a rim. In a small bowl, whisk the remaining egg and brush the uncovered part of the filling.
Bake for about 45 minutes, until the dough turns golden and sets. Remove the tart from the oven and let it sit for 10 minutes before serving.

By Diane Kochilas

dianekochilas.com

Ingredients:

7-8 picarel or small smelt per person for meze, 15-20 per person for main dish
sea salt
freshly ground pepper
flour for dredging
oil for frying

Preparation:

If the fish are 5cm (2 inches) long or more (or if using smelt), use a sharp knife and remove stomach and intestines. Do not slice all the way open. . If using smelt, scrape off the scales with a knife.

Wash fish well and drain. Combine flour, salt, and pepper on a plate.

In a heavy-bottomed frying pan or skillet, heat about a centimeter (1/3 to 1/2 inch) of oil over medium-high heat. Dredge the fish by rolling in flour and shaking off excess, and fry until nicely golden brown on both sides.

Drain on absorbent toweling and serve with lemon wedges.

To read more, please visit greekfood.about.com.

Ingredients

100g dark chocolate, finely chopped
125g margarine, at room temperature
1 teaspoon cocoa powder, sieved
200g condensed sweetened milk
2 tablespoons roasted and ground hazelnuts

Method

Place the hazelnuts in a baking pan. Bake at 200ºC for 10 minutes. Spread them on a towel and rub them to remove their skin. When they cool completely pop them into the food processor and pulse until they are ground. Melt the chocolate and butter together in a bain-marie. Remove from heat and add the sieved cocoa powder, milk and ground nuts. Combine everything very well.

Place the mixture inside a 400g jar while still warm. Set it aside to cool. Cover and keep it refrigerated.

argyro.com.gr