Traditional Greek Tyropita with Myzithra

We are excited to share this recipe with you, because it is absolutely delicious and reminds us of the traditional way our yiayias used to make all the pies (forget the easy way out on this one...you will have to roll your own dough).

Serves 8 (4 if you are Greek)

Ingredients for phyllo dough preparation:

2.2lbs of flour
1 tbsp salt
1 cup of olive oil
2 cups of warm water
3 tsp vinegar

Ingredients for the pita filling:

1 cup whole milk
1.5lbs of grated Myzithra cheese
2 tbsp semolina
2 tbsp cornflour
4 eggs
Freshly grated pepper to your liking

Recipe instructions:

To prepare the phyllo dough, place the ingredients in a mixer and blend until you obtain a soft manageable dough texture. We often recommend that towards the end you mix by hand to get a feel of the dough's consistency. Let the dough rest for 15-20 minutes, covered with a towel or plastic wrap. 

In a saucepan, boil the milk and add the semolina to it while mixing. 
Remove from heat and let the mixture cool.
Add the remaining ingredients to it and mix well - you can use your hands just like yiayia or if this is too traditional for you, use a mixer to blend all the filling ingredients together. Once you get a uniform mixture you can add the crushed fresh pepper on top and mix again.

Now that your filling is ready, it's time to roll the dough.
Depending on the pan you are using you can "open phyllo" in square or round shapes.  It all depends on the shape of the pan you decide to use. The goal is to cover the pan's surface with the freshly rolled dough.  The thickness of the phyllo sheet should not exceed 1/6th of an inch. 
After you lay the first layer of phyllo dough, brush it with some egg and olive oil and spread some of the Myzithra filling.  Continue this process with four to eight phyllo layers. How much of the filling you use, it will depend on the layers you can create. The layers might vary based on the size of the pan you are using and on how thin you can get the single phyllo sheets to be; the thinner the phyllo the greater number of layers you will be able to create.  Ideally, more and thinner layers will create a fun crispy dough that will have a flaky look and crunchy texture.

When you place the last layer of phyllo, brush with egg yolk blended in some warm water (just enough to help the york be spreadable) and bake in the oven at 375F (if you are using a convection oven use 350F) for 30-40 minutes. When your pie takes a beautiful golden color this is your hint that another delicious adventure awaits.

Καλη Ορεξη!

Traditional Greek Salad

Greek Salad is one of the most simple, nutritious, refreshing, and light fares. Follow this recipe using fresh tomatoes and cucumbers and top with authentic Greek Feta to create a juicy natural dressing at the bottom of your salad bowl like one you've never tasted before! The natural juices of the tomatoes along with the juice from the creamy Feta make a heavenly combination as they blend with Greek Extra Virgin Olive Oil. One thing is for sure... it will leave your guests wondering how you made the "salad dressing".

Ingredients:

• 2 whole tomatoes
• 6 oz. of authentic Greek Feta
• 1 sliced red onion
• 1/2 a cup of olive oil
• 1/3 cup of Kalamata olives
• 1 sliced cucumber
• Pinch of salt 
• 1 teaspoon of dried oregano

Directions:

1. Slice the tomatoes into eight pieces (each) and put them into a medium bowl. Add the sliced cucumber, onions, and olives.
2. Pour the olive oil and salt on top and gently stir the salad making sure the oil and salt are distributed evenly. 
3. Add the Feta (in cubes or as a whole slice) and sprinkle some more olive oil.
4. Add the dried oregano on top and stir the salad again.
5. Serve as a side dish or a light fare. Enjoy!

Htipiti (Hot Feta Spread)

Serves 6

Ingredients:

2 cups crumbled authentic Greek Feta 

2-3 hot banana peppers (we like our Htipiti hot! but if your "hot" tolerance is not there, 2 peppers will suffice)

1/3 cup extra virgin olive oil

Instructions:

Grill the banana peppers, cool and remove their skin.

Slice the top and carefully remove any seeds.

Chop the peppers in very small pieces (minced is best as you don't want to end up with chunks of hot peppers in one bite).

Add the crumbled feta and start mixing as you slowly add the olive oil to create a creamy consistency. Depending on the amount and kind of Feta you use more olive oil might be necessary, but remember that when done mixing there will be no visible signs of olive oil in the spread.

When the spread is ready, transfer to a nice small plate and decorate with olives and parsley for a nice presentation. Spread over rusks, crackers or a fresh slice of baguette!

Hint: use of food processor might work best for the preparation of this spread as it will help you achieve a better creamier consistency. This is a thick spread and not easy to mix by hand. Use the olive oil as a medium to achieve the desired texture, but keep in mind that usually Htipiti is pretty thick due to the Feta content.

Leek Pie With Kasseri & Graviera Cheese

Pies are the life of the party in Greece. There is a plethora of variations and flavors, including the most popular pies such as Spanakopita and Tyropitta, however, one of our favorite versions is a Leek Pie made with (besides leeks) Kasseri and Graviera cheeses.  In fact, we enjoy this version so much we often make it a meal with the addition of arugula and tomato salad for a nutritious and lighter version of dinner. A slice of leek pie and some delicious salad with extra virgin olive oil and herbal vinegar on the side are a match made in heaven. 

Serves 4-6

Ingredients:

1 medium onion, sliced

4 tbsp extra virgin olive oil

2 large chopped leeks

1 cup flour

3 eggs, lightly beaten

1 cup Greek Yogurt

12 oz Kasseri cheese (grated)
6 oz Graviera (grated)

1 tsp freshly ground pepper
2 tbsp freshly chopped dill

Instructions:

In a skillet, add some extra virgin olive oil and sauté the onions until light golden. Add the leeks and cook over a low heat for 12-15 minutes.

Use a 9 inch round cake form, spray with cooking spray, or brush on some olive oil and set aside as you preheat the oven to 375F.

In a large bowl, combine the eggs, yogurt, flour, grated cheeses and leeks and mix well. Leave enough of the grated cheese on the side to use it when you transfer the batter to the cake form as topping before baking. Lastly, add the freshly chopped dill.

Transfer the batter to the cake form, top with the remaining grated cheese and bake in the oven for 40-45 minutes until the top turns golden brown. If you are using convection oven it will bake in a much shorter time. We recommend regular oven settings if possible.

Remove from the oven and let it cool. Serve by cutting the pie in wedges.

Halloumi

Halloumi is known as the Cypriots' quintessential cheese, but this unique cheese has actually an Arabic origin, hence, it is also widely used in the Middle East in a variety of recipes.  What is unique about Halloumi?  It's claim to fame is the fact that it can be fried or grilled without losing its shape.

The Cypriots use a mix of sheep's, goat's and cow's milk in the making of Halloumi which is rather complicated. Often times vegetarians use Halloumi in their diet as a source of protein added to their meals and salads as it always surprises with its fresh taste and texture.  There is a variety of way to enjoy this cheese but our favorite is as an appetizer or a fun snack during the evening hours.  If you are a fan of fried cheese, cut Halloumi in small cubes and toss them in a frying pan with a bit of Greek extra virgin olive oil until they start taking a beautiful golden color and develop a crisp surface. Add some cherry tomatoes cut in half, fresh basil and a side of kalamata olives and you are in for a fun treat.

Not a fan of the frying pan?  Try Halloumi on the grill for a lighter flavor...Feeling naughty?  Add a glass of Greek Moschofilero, seat back and enjoy!

Καλη Ορεξη!

Greek Cheeses

Award-winning Greek cheeses, with their unique taste, explain why in Greece the annual per capita consumption is higher than in any other European country. Soft, creamy and hard, white and yellow, fresh and mature, salty and sweet, each one a nobility, all produced with mastery and skill. Cook them, mix them, grate and sprinkle them, wine-tie them, fry them, stuff them, adore them… Follow us in a tour to each region that has developed its own special varieties of cheese.

Nothing conjures up the dreamy images of Greece better than the Aegean, home to countless islands big and small and to cooking traditions as old as Homer. Islanders have their unique existence, defined by the deepest bond to place and familial roots, in common with one another, regardless of whether they come from places as off-the-beaten track as Ikaria or as cosmopolitan as Rhodes or Santorini.

Let’s take a tour in the Aegean, specifically in the Northeastern Aegean, where cheeses vary. Manoura from Sifnos is aged in wine dregs; Kalathaki from Limnos, a lovely basket-shaped, goat's milk white brine cheese, akin to feta, takes its name from the basket (=kalathaki) that is used to produce it.

Moving further down, we meet the Dodecanese cheeses, such as Krassotyri and Sitaka. Krassotyri is a specialty of Kos. A log-shaped, ribbed wine-soaked cheese that in recent years has begun its trip off the island. This similar wine-soaked cheeses are also produced in Nyssiros and Leros. Sitaka, one of the most unusual dairy products in Greece, is a tart, creamy spread, not unlike yogurt cheese, made from slightly fermented sheep's and/or goat's milk, which has been salted slightly and reduced over low, traditional wood-burning fire. It is a specialty of Kassos and served with a delicious local pasta dish together with caramelized onions.

Now let’s move a little towards the Cyclades, to meet the Cyclades cheeses. San Mihalis in Syros island, also a PDO cheese? Manoura of Sifnos’, with a pinkish hue and dark, winy aroma? Chloro from Santorini, to be eaten either fresh (and soft), or aged over pasta? You just name it!

If you find yourself in Crete, the Cretan cheeses you will find that are part of the wellness and long-life ratio causes of the islanders. All Cretan cheeses are made from either sheep's or goat's milk or a combination of both. Here's a short list: Graviera, perhaps the most famous of Crete's cheeses, ranges from sweet, when young, to nutty and resonant, when aged. Kefalograviera, harder and more piquant than graviera, is a table cheese that is often also used in baked dishes like Pastitsio and moussaka. Myzithra, a fresh whey cheese, relatively low in fat, and similar to ricotta. Staka, a cholesterol-rich delicacy only found in western Crete, which is prepared from the cream skimmed off the top of sheep's milk.

The gorgeous Graviera cheese is by now a tradition. It is made as far north as Macedonia and as far south as Crete, in Corfu to the west, in Mytilini to the east, and just about everywhere in between.

In Epirus, you will find Feta, of course - the shepherd's cheese par excellence. You will also find Galotyri, literally 'milk cheese,' irresistibly creamy and tangy, but hard to find outside the shepherds' strongholds of Epirus, Thessaly and Roumeli. Hard, pungent Kefalotyri is made from goat and sheep milk, and is mainly used for grating. Sweet Manouri, a smooth whey cheese made from sheep's milk or a mixture of sheep’s and goat's milk to which cream has been added, comes in long, pure white cylinders. Delicious with fruit or on its own for dessert.

And, of course, last but not least, Feta: Greece’s cheese for all seasons.

In Greece the cheese course runs parallel to the meal. Feta, the national Greek cheese, is relentlessly nibbled at, be it with a winter salad of boiled bitter greens, or a main course of summer vegetables stewed in olive oil, or a midnight snack hand-in-hand with a slice of crisp, icy, sweet watermelon. As for the unusual storing of Feta, there is a perfectly logical explanation: Feta is a rindless wet cheese. It is aged and cured in brine, and will keep all its flavors if it remains submerged.Greeks (together with the cheese obsessed French) have the highest per capita cheese consumption in Europe.

Feta is the quintessential Greek table cheese, but it is also excellent in all sorts of other dishes. As a main ingredient, it finds its way into savory pies, made with Feta and eggs, or combinations of cheeses, or mixtures of greens and cheese. It is also a staple on the meze table, and can be grilled or baked in paper and even sautéed, sometimes with a crust of nuts or sesame seeds or a simple egg and flour wash.
It’s basically more of a meal in itself.

Over the years, as Greece became urbanized and agriculture increasingly mechanized, new technology reached the dairies and cheese making was no longer a simple local affair. The same happened all over Europe, eventually requiring the European Commission to enact “Protected Designation of Origin” (PDO) labelling regulations for distinctive, traditional foods. Twenty Greek cheeses have been accorded PDO status, thus far under these regulations.

Source: www.visitgreece.gr

Find a Better Cheese

We love Greek cheeses although most of them are much less known and hard to find in the US.  Feta is undoubtedly the quintessential Greek cheese, but make no mistake the list of fabulous authentic flavors does not stop with creamy Feta.

While Greek Yogurt has dominated the US market during the past few years (FAGE is our favorite because of the quality and type of its live cultures as well as it's creamy texture) Greek cheeses are just now starting to scrape the surface of our market.  Here are some of the less known Greek cheeses that deserve a spotlight.

Kasseri: an excellent choice of semi-hard cheese with a unique taste that is something like a marriage between young manchego and asiago, only its texture is buttery and smooth and pairs wonderfully with a variety of wines. Try it with Greek olives and bread for a fine meze, or if you are in the mood for something sweet, Kasseri with a hint of Spanish membrillo is absolutely divine!

Kefalotyri: another authentic bold Greek cheese made with primarily sheep's milk; an excellent table cheese when still three or four months old. With age it becomes drier and is popular for grating over pasta with tomato and eggplant, as its texture resembles parmesan and so does its flavor, although is a bit more gentle.

Manouri: this is a rindless Greek product resembling cream cheese or young ricotta and is found most often in the shape of a log. Its flavor resembles unsalted Feta but its texture is a bit more dense. Manouri is an excellent choice of cheese for individuals with high blood pressure because it has significantly reduced amounts of salt in comparison to Feta and other Greek cheeses. Our favorite use of Manouri in the American Cuisine is grilled cheese sandwiches as it melts easily and  adds a nice bite to the overall flavor.  Another great choice for grilled cheese sandwiches is Kasseri, which is also used in the traditional Saganaki recipe fried and topped with lemon juice.

Halloumi: considered the signature cheese of Cyprus but it is also popular in the middle eastern countries.  Its claim to fame?  It does not melt, making it ideal for grilling. Halloumi is quite firm and has a squeaky texture much like mozzarella, in fact it looks much like mozzarella except this cheese is flat as opposed to the round shape we usually find in Italian mozzarella.  The popularity of Halloumi has significantly increased during the past year due to the fact that people in the US market are now discovering the diversity of dishes they can create using it.

At the end of the day, it's all about a new culinary adventure and a fun experience. Don't be afraid to experiment with new flavors when it comes to Greek cheese and don't underestimate the amount you will end up eating...

What do feta, champagne and tequila have in common?

If you have not guessed it yet (Champagne should have given it away...) it is their PDO (Product Designations of Origin) status.  Yes, you cannot have feta that is made in France or Bulgaria; so what's that cheese you just purchased at the supermarket? White cheese!  Although such white cheeses resemble feta, they are not quite the same thing. Feta is a signature Greek product. In order to choose the best and brightest versions of this delicacy, one must be wary of how to distinguish between real and fake Feta, and how to tell which ones are superior to others. Although countries such as Denmark, Germany, Bulgaria and France produce what they claim to be Feta, they actually produce it as a "feta cheese" (one that is in essence just a general variety of the brand and has no authenticity).  In fact, many of those "feta cheeses" are made using cow's milk, which is not even an ingredient of authentic Feta, but explains why these variations of "Feta wanna be" products are lacking the creaminess and unique flavor of the real thing.  To make matters more complicated in order to preserve the feta cheese for a long period of time, companies add salt to it. The result? Chaulky like texture with sour - salty flavor.

When choosing feta products for Flavorteaze we keep impostors out, and the majority of our feta is packaged in brine which acts as a natural preservative.

Want to know more about how to choose a Feta?  Check out Elena Paravantes' article:http://www.olivetomato.com/how-to-choose-feta-cheese-like-a-greek/

Want to purchase authentic Feta?  Check out our authentic cheese page:http://www.flavorteaze.com/Greek-Cheese-s/1838.htm