Recipes from Greece

 

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.

Tzatziki
Greek cheese pie
Stuffed tomatoes

 

Tzatziki

Supplies

Instructions

  1. Carefully peel the cucumber. Use a grater and grate cucumber into a medium size mixing bowl.
  2. Stir in yogurt, garlic, olive oil, and salt and pepper to taste.
  3. Cover and refrigerate until ready to serve. Serve with pita bread or fresh vegetables.

 

Greek cheese pie

Supplies

Dough

Filling

Instructions

  1. Mix all dough ingredients in a medium size mixing bowl. Knead for 2-3 minutes.
  2. While kneading, you may need to add flour so the dough doesn't stick to your hands.
  3. Separate dough into 3 equal dough bowls. Set aside.
  4. To prepare the filling, first beat eggs in a small bowl.
  5. Mix other ingredients into a medium size saucepan. Place over medium heat until the cheese begins to melt. Continue to stir mixture.
  6. Remove from heat and cool to room temperature. Mix in eggs. Set aside.
  7. Preheat oven to 400°F. Prepare an 8x12 inch baking pan by greasing the bottom and sides.
  8. Roll out the dough balls. Roll them out so that each one is bigger than the baking pan.
  9. Place one layer on the pan. Allow the ends to hang over the rim. Add half the filling.
  10. Place the next layer on top of the filling. Then add the remainder of the filling.
  11. Place the last layer on top of the filling.
  12. Fold all the dough layers together so that no dough is hanging over the baking pan.
  13. Use a fork and poke holes in the top to allow steam to escape. Make sure you poke through the second layer of dough.
  14. Bake at 400°F for 45 minutes.
  15. Transfer to a serving plate and serve.

 

Stuffed tomatoes

Supplies

Instructions

  1. 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.
  2. Sprinkle tomaotes with 1/4 teaspoon salt.
  3. Invert onto paper towels and let stand for 20 minutes.
  4. Use a grater and grate zucchini into a large bowl.
  5. Grate the squash into a colander. Add remaining 3/4 teaspoon salt and set aside for 20 minutes.
  6. After 20 minutes, rinse under cold water, then squeeze dry with a kitchen towel.
  7. Preheat oven to 450°F. Grease a small baking dish.
  8. Add squash to the zucchini in mixing bowl.
  9. Add olives, feta cheese, and egg yolk. Mix well.
  10. Stuff the tomatoes with the squash mixture. Add to the greased baking dish.
  11. Brush the outsides of the tomato with vegetable oil.
  12. Bake at 450°F for 10 minutes. Allow to cool, then serve.

 

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