Below are some recipes from
Greece. Serve the Tzatziki as a dip with pita bread or fresh vegetables. Click
on the name to see the recipe below.
Greek cheese pie
- 1 medium cucumber
- 1 cup plain yogurt
- 1 clove garlic, crushed
- 1 tablespoon olive oil
- salt and pepper to taste
- Carefully peel the cucumber. Use a grater and grate cucumber
into a medium size mixing bowl.
- Stir in yogurt, garlic, olive oil, and salt and pepper
- Cover and refrigerate until ready to serve. Serve with
pita bread or fresh vegetables.
- 3 cups all purpose flour
- 1 cup warm water
- 2 tablespoon oil
- 1/2 teaspoon oregano
- 1/8 teaspoon salt
- 1/3 cup white onion, chopped
- 1/2 cup parsley, chopped
- 2 cups feta cheese, crumbled
- 1/3 cup romano cheese, grated
- 1/2 cup whole milk
- 3 eggs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon thyme
- Mix all dough ingredients in a medium size mixing bowl.
Knead for 2-3 minutes.
- While kneading, you may need to add flour so the dough
doesn't stick to your hands.
- Separate dough into 3 equal dough bowls. Set aside.
- To prepare the filling, first beat eggs in a small bowl.
- Mix other ingredients into a medium size saucepan. Place
over medium heat until the cheese begins to melt. Continue to stir mixture.
- Remove from heat and cool to room temperature. Mix in
eggs. Set aside.
- Preheat oven to 400°F. Prepare an 8x12 inch baking
pan by greasing the bottom and sides.
- Roll out the dough balls. Roll them out so that each
one is bigger than the baking pan.
- Place one layer on the pan. Allow the ends to hang over
the rim. Add half the filling.
- Place the next layer on top of the filling. Then add
the remainder of the filling.
- Place the last layer on top of the filling.
- Fold all the dough layers together so that no dough is
hanging over the baking pan.
- Use a fork and poke holes in the top to allow steam to
escape. Make sure you poke through the second layer of dough.
- Bake at 400°F for 45 minutes.
- Transfer to a serving plate and serve.
- 4 small tomatoes
- 1 teaspoon salt
- 1/4 pound zucchini with skins peeled
- 1/4 pound yellow summer squash with skins peeled
- 1/4 cup brine-cured black olives, crushed and sliced
- 3 tablespoons crumbled feta cheese
- 1 large egg yolk, lightly beaten
- vegetable oil
- Use a cutting board and cut a thin slice from the stem
end of each tomato. Use a small scoop and scoop out the seeds and inner pulp.
Be sure to leave 1/4-inch thick around the sides and bottom.
- Sprinkle tomaotes with 1/4 teaspoon salt.
- Invert onto paper towels and let stand for 20 minutes.
- Use a grater and grate zucchini into a large bowl.
- Grate the squash into a colander. Add remaining 3/4 teaspoon
salt and set aside for 20 minutes.
- After 20 minutes, rinse under cold water, then squeeze
dry with a kitchen towel.
- Preheat oven to 450°F. Grease a small baking dish.
- Add squash to the zucchini in mixing bowl.
- Add olives, feta cheese, and egg yolk. Mix well.
- Stuff the tomatoes with the squash mixture. Add to the
greased baking dish.
- Brush the outsides of the tomato with vegetable oil.
- Bake at 450°F for 10 minutes. Allow to cool, then
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