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!

Ρυζογαλο (Rizogalo - Rice Pudding)

A very popular Greek recipe and a refreshing dessert, especially during the hot summer months...

Ingredients:

• 1 cup white rice
• 3 cups water
• 8oz whole milk
• 1tsp. Vanilla powder
• 6 tbsp. Sugar
• 2 tsp cinnamon
• 2 tbsp. Corn flour

Recipe:

Wash the rice thoroughly and drain. 

In a saucepan, combine the 3 cups of water, the rice, the cinnamon and the vanilla and bring to a slow boil.

Cook until the mixture gets an oatmeal like consistency. 

As soon as the mixture becomes oatmeal like add the milk. It is best that the milk is room temperature and not cold. 

Add the sugar and keep mixing until it is all dissolved. Using a wooden spoon continue to slow cook and swirl so that the rice pudding does not stick to the pan.

Dissolve the 2 tbsp. of corn flour to warm water and add to the saucepan with the rice pudding mix. Mix well.

Remove the mixture from the heat and transfer to a container of your choice. You can use a large glass bowl or even distribute the mix among small bowls to create individual portions for serving. You will notice that as the rice pudding sits, consistency will change and the mixture will become more solid. 

As soon as the mixture cools (at room temperature) place in the refrigerator for two to three hours.

You can sprinkle some cinnamon on top of the cold rice pudding right before serving.

Enjoy!

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!

Stuffed Zucchini Flowers

Stuffed Zucchini Flowers

This recipe makes 30 Zucchini Flowers

Ingredients:

1/2 cup extra virgin olive oil
15 tbsp. White rice
2 scallions (chopped)
1/2 bunch of fresh parsley (minced)
1/2 bunch of fresh mint (minced)
1/2 bunch of fresh dill
1 onion (minced)
1 large juicy lemon (lemon juice)
1 tsp salt

For the Avgolemono:

1 Lemon (lemon juice)
1 Egg

Recipe:

Remove the stamens and wash the zucchini flowers - set them aside to dry. 

In a pan sauté in low heat the minced onion along with the scallions for 2-3 minutes until they blend well. Add the rice and continue to mix with a wooden spoon for another 2-3 minutes.

Add the lemon juice and turn off the heat while you continue to blend the ingredients for a few more seconds.  Let this mixture which will serve as a stuffing rest for 10 minutes.
At this point your stuffing should look like the one in the images below:

Using a spoon open up and fill the zucchini flowers with the rice stuffing. 

In a casserole, place the zucchini flowers as you stuff them so they are tight together. Once you fill the casserole, cover the flowers with a plate to prevent them from shifting while cooking. Add enough water to barely cover them. Once the water starts to boil, lower the heat, add 3-4 tbsp. of olive oil and let the flowers slow cook for 20-25 minutes.  

In the meantime, prepare the Avgolemono sauce. 

Beat together the egg with the remaining olive oil and the lemon juice while adding to it a few tablespoons of the broth from the zucchini flowers. Usually 4-5 tablespoons of broth will do the trick.

When the zucchini flowers are ready to pour the Avgolemono sauce on top and let it rest for 5 minutes prior to serving. 

For best presentation, arrange the flowers in a platter.