Archive for the ‘Greek’ Category


01 Jan

Brought to us by Jeanette

For the filling:

1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons ground
15 to 20 whole allspice berries
6 ounces blanched almonds
6 ounces raw or roasted walnuts
6 ounces raw or roasted pistachio
2/3 cup sugar
1/4 cup water
1 teaspoon rose water
1 pound phyllo dough, thawed
8 ounces clarified unsalted butter, melted

For the syrup

1 1/4 cups honey
1 1/4 cups water
1 1/4 cups sugar
1 cinnamon stick
1 (2-inch) piece fresh orange peel

Heat the oven to 350 degrees F.

Place the cinnamon stick and whole allspice into a spice grinder and grind.

Place the almonds, walnuts, pistachios, sugar and freshly ground spices into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside.

Combine the water and rose water in a small spritz bottle and set aside.

Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this step 9 more times for a total of 10 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly. Spritz thoroughly with the rose water. Layer 6 more sheets of phyllo with butter in between each of them, followed by another third of the nuts and spritz with rose water. Repeat with another 6 sheets of phyllo, butter, remaining nuts, and rose water. Top with 8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut into 28 squares. Return pan to the oven and continue to bake for another 30 minutes. Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup.

Make the syrup during the last 30 minutes of cooling. Combine the honey, water, sugar, cinnamon stick and orange peel in a 4-quart saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat and discard the orange peel and cinnamon stick.

After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days.

Source: FoodNetwork


Greek Olive and Asparagus Saute

01 Jan

Brought to us by John

1 lb thin asparagus
2 garlic cloves, minced
20 kalamata olives, pitted and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup water

Trim tough stems from asparagus.

In a large skillet over medium heat, sauté garlic and olives in oil about 5 minutes.

Add asparagus, salt, pepper and the water.

Cover and cook over medium heat until asparagus is tender (3 to 5 minutes).



Milopita – Greek Apple Pie

01 Jan

Brought to us by Jeanette

3 medium sized apples (I used the Granny Smith variety as they are tart as opposed to sweet, and excellent for baking.)
1 ½ cups (375 ml.) of self-rising flour (regular flour with 1 ½ teaspoons of baking powder will do in a pinch)
2 eggs
1 cup (250 ml.) of white sugar
3/4 of a cup (125 ml.) of butter
1⁄3 cup (60 ml.) of milk
¼ cup (60 ml.) of brown sugar
1 tablespoon (15 ml.) grated lemon rind
1 tablespoon (15 ml.) vanilla extract
1 teaspoon (5 ml.) ground cinnamon

A pinch of salt

1. Peel and core the apples and slice them into sixteenths and set them aside in bowl of water with some lemon juice squeezed into it to keep the apple slices from browning.

2. Sift flour with salt (and the baking powder if required).

3. Using a mixer, cream a ½ cup (125 ml.) of the butter and the 1 cup (250 ml.) of white sugar until smooth.

4. While continually mixing, add the egg yolks one at a time alternating with a tablespoonful (15 ml.) of flour in between yolks to achieve a smooth and creamy consistency in the mix.

5. Add the rest of the flour in stages, alternately adding the milk in stages as well. Then add the vanilla extract and lemon rind and mix until the batter is smooth.

6. In a separate mixing bowl, whip the egg whites into stiff peaks and then using a spatula, carefully fold them into the batter.

7. Butter the sides of a pie baking dish and pour in the finished batter.

8. Arrange the apple slices in a perpendicular fashion overtop of the batter in a circular pattern to form an outer ring of apple slices (as pictured in the first photo above). Fill the center of the ring with any remaining slices.

9. Melt the remaining ¼ cup of butter along with the ¼ cup of brown sugar, mix in the cinnamon and pour the mixture over the apple slices in a circular fashion, making sure to distribute it evenly in a long even stream.

10. Place baking dish in an oven pre-heated to 350° F. (180° C.) and bake for approximately 60 minutes.

Let the Milopita stand to cool for at least a couple hours before serving.

Source: GreekGourmand