Cheese Pie
Ingredients:
300g of Cheshire or Feta cheese
100g Grugére cheese
3 eggs
1 small tub of yogurt
1 cup of flour
1 small packet of butter
½ tsp Biocarbonate of Soda
Method:
1. Cut the cheese into small pieces
2. Put eggs in bowl and beat lightly
3. Add yogurt and butter, stir well
4. Add the cheese and the biocarb, stir in flour gradually
5. Put mixture into greased baking tin, bake at Gas Mark 4 (180C)
Greek Salad
Ingredients:
1 Handful Capers (To taste)
1 Item Cucumber
1/3 lb Feta Cheese
1 Item Green Pepper
1/2 Cup Olive Oil
1 Handful Olives
1 Item Onion
1 Pinch Oregano (To taste)
1 Pinch Salt (To taste)
4 Medium Tomatoes (Ripe)
Directions:
Cut the vegetables in slices and mix in a salad bowl.
Top with the olives, capers and oregano and cover with "crumbled" feta cheese.
Pour the olive oil evenly.
Greek Shortbread Cookies
Ingredients:
1/4 lb Almonds
1 Teaspoon Baking Powder
3 Tablespoon Brandy
1/2 lb Butter (Unsalted)
1/2 Cup Caster Sugar
2 Whole Egg Yolks
2 Cup Flour
2 Cup Icing Sugar
1-2 Tablespoon Rose Water
1 Teaspoon Vanilla
Directions:
Cream the butter, gradually add the caster sugar and beat together until light and fluffy.
Beat in the egg yolks one at a time, then the vanilla and gradually add the brandy.
The almonds can be skinned or not, whichever way you prefer, toast them lightly and chop roughly.
Sift the flour with the baking powder and add to the butter mixture with the almonds.
Knead it lightly, it should be quite a firm consistency.
Take walnut-sized pieces, pat them into a ball and then flatten slightly between your palms and place them on a floured baking sheet.
Alternatively, flatten half of the pastry on to a board, about 2 cm thick, and press half-moon or star shapes out of it with pastry cutters.
Repeat until all the pastry is finished. Bake in a pre-heated oven, 375 F/ 190 C, for 20-25 minutes.
Sprinkle with the rose water as soon as they come out of the oven.
Sift about a quarter of the icing sugar onto a large platter, place the kourabiedes on it, while still hot, and sift the remaining icing sugar all over the top.
In a dry climate they survive well for 2-3 weeks, but in a damp climate, where they may lose their crispness after a week, they are best kept in a biscuit tin.
Allow 2 kourambiedes per person!
Spaghetti Pie
Ingredients:
4-5 Tablespoon Butter
4 Whole Egg (Beaten)
2 Cup Feta Cheese (Grated)
6-8 Sheets Fyllo Pastry (Or Home-made)
5 oz Kefalotiri (Grated)
1-2 Pinch Pepper (To Taste)
2-3 Pinch Salt (To Taste)
1.10 lb Spaghetti (Thick)
Directions:
Boil the spaghetti as directed.
Drain and place in a large bowl and add the grated cheeses, the eggs, a little butter , salt and pepper.
In a baking dish, layer the pastry sheets, brushing each layer with a little butter.
Add the spaghetti mixture on top and layer with the remaining pastry, again brushing each layer with a little butter.
Brush the top layer with butter and score with a sharp knife into individual sized portions.
Bake at 375F until it becomes golden brown.