SPANAKOTIROPITA – GREEK SPINACH AND CHEESE PIE

Every summer, as our annual trip to Greece to visit my inlaws draws near, I get a hankering for Greek flavors. Often, I can’t stand to turn on the oven in the Chicago heat to make baked dishes but today was a reasonable 80 degrees. I have been craving flakey phyllo and my dill plant has been growing like the weed that it is so all signs pointed to a spinach pie.

I have mistakenly called this dish Spanakopita for years. My half Greek husband just taught me that Spanakopita has no cheese in it. Spanakotiropita is a spinach AND feta pie. Since I believe that everything tastes better with cheese, I always make this version.

Some people say that phyllo is hard to work with. I have never had that problem. You need to use it fresh and do not let it dry out. If you stick to those two rules, you should have no problem at all. It can be found in the refrigerator section of many major grocery stores.

Ingredients are key to making this recipe as tasty as possible. You will see that I use frozen spinach (which may make some purists cringe) but I always buy the best Greek feta from a local ethnic grocer, use good olive oil and fresh herbs.

Spanakotiropita makes a fabulous Sunday meal. Leftovers heat up well in the oven, taste good at room temperature for lunch and freeze well. I included step by step photos for those fearful of working with phyllo for the first time. Kali oreksi!

Spanakotiropita
3 10oz. boxes of frozen spinach
1 lb. feta cheese, crumbled
3 T butter
4 spring onions
3 tablespoons chopped fresh dill
3 eggs, lightly beaten
extra virign olive oil
salt and pepper

Thaw frozen spinach. I usually put it in a colander and run hot water over it. Squeeze handfuls of spinach until all water is removed and put spinach in a mixing bowl. Add crumbled feta cheese. In a small pan, melt butter. Chop green onions and add to the butter, cooking a few minutes until fragrant. Add butter and onions and fresh dill to the bowl. Stir together everything with a fork. Add lightly beaten eggs and combine into mixture.

Brush a 9 x 13 pan with olive oil. Lay down a full sheet of phyllo. The edges should come up and over the sides. Brush with olive oil. Lay down another entire sheet and brush with olive oil. Now I like to cut sheets in half with kitchen sheers so they fit just the bottom of the pan. Continue to layer sheets of phyllo brushed with olive oil until you have 6 sheets.
Put spinach and cheese mixture in the pan and spread evenly. Layer with 4 more half sheets that completely cover the spinach. Brush each layer with olive oil. I use full sheets again for the top two layers and allow the edges to come up over the top of the pan. Carefully roll the edges that overlap the pan inwards to create a rolled edge of phyllo around the perimeter of the pie. Brush entire top and edges with olive oil. With a sharp knife, make slits in the top of the pie to avoid bubbles when cooking.

Bake in a 350 degree oven for about 40 minutes or until phyllo pastry is light brown. Remove and cool for 10 minutes before cutting and serving.

taken by : http://whippedtheblog.com/2008/07/20/spanakotiropita-greek-spinach-and-cheese-pie/

SKORDALIA – GREEK POTATO AND GARLIC SPREAD

Good served with fish.
Good spread on bread.
Good for repelling vampires.

This dish is a garlic lover’s dream. It is probably not the best thing to serve at a dinner party unless horrendous garlic breath does something for conversation. And be prepared, if you go to the gym the day after eating Skordalia, you will smell garlic in your sweat.

My version is actually toned down from what my husband’s aunt makes in Greece. She uses a massive stone mortar and pestle to smash together the cooked potatoes with raw garlic. Hers has even more garlic and the consistency is better using all that “elbow grease” versus the food processor, which can make the potato consistency a bit gummy. Still, this version conjurs up the same flavors and was a welcome treat in our house this week. Although my hubby recognzied it was not the same as what he is served around the table in Corfu, his eyes opened wide upon first bite and after swallowing, his first words were, “mmmm…yummy my love!” Music to my ears.

Skordalia
3 medium potatoes
8-12 cloves fresh garlic
1/3 cup olive oil
3 T red wine vinegar
juice of 1/2 lemon
salt

Peel potatoes and cut into large chunks. Boil them until tender but not mushy. Drain them and let them dry a bit. Put the them in a food processor with the fresh cloves of garlic and a hefty pinch of salt. Pulse until combined and no large pieces of garlic remain. Add liquids little by little, alternating and pulsing until combined. Taste as you go, adding salt and more of any of the liquid ingredients to your desired flavor. Serve on bread or as a side to dip sausages or fish.

I added a new category of Greek Favorites to the side bar for those seeking out traditional Greek recipes. I will be adding more as summer arrives. Greek food always tastes best to me in the hot weather!

taken by : http://whippedtheblog.com/2008/03/18/skordalia-greek-potato-and-garlic-spread/

PIPERIES TIGANITES – GREEK FRIED PEPPERS

So, I guess it is Greek week. Once I get on a kick, there is no stopping. And, once you have the ingredients for a certain ethnic cuisine around, it is easy to keep it coming. In the same way some may physically train leading up to an athletic event, I suppose I am training the ol’ palate for the trip to Greece. I will eat more and more Greek food and then a week or so before the trip, I will “taper” as they say and cut it out entirely until I land on the sunny island.

When we eat in Greece, there always seem to be a variety yummy things on the table to nibble at each meal: olives, cheeses, loads of sliced white bread, salads, spreads and in our house… these amazing fried peppers. It is common to eat just a bunch of mezethes, which are basically appetizers. There is nothing I love better than just grazing and picking at delicious foods for hours!

There is not much to this recipe, just the peppers with oil, a splash of vinegar and salt. But, the flavor of that oil after cooking the peppers is amazing. Soaking your bread in the flavorful juices is heaven. Make a pan full – they keep in your fridge for a few days.

Piperies Tiganites – Greek Fried Peppers
6-8 bull’s horn sweet peppers (the light green, long, sweet peppers)
olive oil
red wine vinegar
sea salt

Take the stems off the peppers. Cut in half and remove the core and seeds. Put enough olive oil in your pan to cover the bottom about 1/8 of an inch deep. Fry the peppers, turning every few minutes or so until browned and quite soft on all sides. This may take about 10-15 minutes. Add approximately 1/3 cup of water to the pan (be careful, the oil can splatter out). Cover for a few minutes to further soften the peppers. Remove the lid and cook off the liquid a bit more for about 3 minutes. Sprinkle with red wine vinegar and sea salt. Serve with bread.

taken by : http://whippedtheblog.com/2008/07/24/piperies-tiganites-greek-fried-peppers/

MOUSSAKA (GREEK EGGPLANT CASSEROLE)

Layers of grilled eggplant swimming in meat sauce and topped with a creamy layer of bechamel sauce.

I didn’t have much interaction with eggplant when I was growing up. Now and then my mom served it as a side dish. She peeled away the deep purple skin and  sliced the light green orbs. She topped the disks with a bit of mayonnaise and a sprinkling of Kraft parmesan cheese and baked them in the oven. My brother and I didn’t eat it though I remember after tasting it, I didn’t find it repulsive. In accordance with general kid principles, eggplant landed on our “don’t eat” list.

When I met my husband and we first traveled to his father’s native island of Corfu, I was surprised by the large vegetable gardens that were thriving in so many yards. On closer inspection, I was equally surprised to find how little variety there was in the plethora of plants. Red, ripe tomatoes hung from dozens of plants, green peppers dangled, cucumbers climbed and rows of aubergine (as eggplant is more commonly known outside the United States) lined the yard.

In Greece, eggplant is often roasted or baked into casseroles. I’ve always considered the vegetable quite amiable, happily taking on and complementing the flavors around it. Once I was served a hot ceramic dish filled with eggplant, tomato, olive oil and feta cheese baked into a bubbling dream. I’m still working to recreate the experience in my own kitchen. The formula seems simple but there was something particular  about that feta topped masterpiece that I haven’t yet mastered.

Moussaka is a well known, traditional Greek dish. Like all national specialities, there are many different versions depending on the region its made and the chef that prepares it. This recipe is one that I have perfected based on my own preferences. Some restaurants layer potatoes in with the eggplant. Once I was told that was done to save money and extend the food. Whether that is entirely true or not, I have frowned upon it ever since. Though I love cinnamon, I don’t care for it in my baked Greek food. I grate a touch of nutmeg into the bechamel sauce and let parsley and Greek oregano do the work of flavoring the meat sauce.

A common pitfall when making moussaka is cutting into your finished casserole to find a runny mess. It is important that the eggplant is properly prepared before layering it between the sauces. Follow the instructions to “sweat” the slices with salt. When they are ready, you will see droplets of moisture on the outside. Then, they must be cooked. Many fry the slices in batches but I prefer to grill them until they are properly shriveled and lined with flavorful grill marks.

Also, be sure your meat sauce is not too wet. Unlike pasticcio or lasagna, there is not a layer of pasta to help soak up wetter sauce. Cook the sauce down until it is mostly crumbled meat. The eggs and bread crumbs will help thicken it a bit after it’s done cooking.

My final tip is to do the best you can to procure good ingredients. It will be make the difference between a good moussaka and an amazing, authentic, your-friends-never-tasted-anyting-like-it moussaka. Dried Greek oregano tastes different than store bought dried oregano. If you can get your hands on some kefalotiri cheese, it will make all the difference in the bechamel sauce. This past year, I have also come to discover how much better freshly grated nutmeg tastes. Quality beef, organic milk, fresh and firm eggplant… the better the ingredients going in, the better the result coming out.

Indeed, making moussaka is a bit of an endeavor. It is a nice activity for a Sunday. You can also make it ahead and bake 3/4 of the way. Pop it in the oven to warm it and brown the top while guests gather.  Like many baked dishes, leftovers are delicious if not better. Kali Orexi!

Note: A number of people of asked why I don’t use ground lamb like traditional Moussaka. You may certainly substitute ground lamb. On Corfu, where my in-laws are from, it is common to find ground beef in the moussaka. Like most cuisines, there are regional twists on traditional favorites. 

Moussaka Recipe – Greek Eggplant Casserole

Serves 8

2 1/2 lbs. medium size aubergines (eggplant)
1 medium onion, chopped
1/4 cup butter
1 1/2 lbs ground beef
1/2 cup white wine
3 peeled and chopped tomatoes or 1 can (1 lb.)
3 tablespoons chopped, fresh parsley
2 teaspoons dried Greek oregano
Salt and pepper
3 + 2 heaping tablespoons toasted bread crumbs
2 egg whites, slightly beaten
Olive oil for brushing aubergine

For the bechamel sauce:
4 tablespoons butter
6 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
dash of nutmeg
2 cups milk
2 egg yolks + 1 egg
1 cup grated kefalotiri cheese (substitues: asiago or parmesan reggiano)

Wash aubergines and keep skin on. Cut aubergines in slices 1/2 inch thick. Sprinkle them with salt and leave aside for an hour to “sweat.”

Saute onion with butter until soft. Add the ground beef and cook, stirring to break up the meat. Add wine, tomatoes, parsley, salt and pepper. Simmer covered for about 45 minutes. Remove from heat and add 3 tablespoons toasted bread crumbs. Let cool about 5-10 minutes and stir in the egg whites. You don’t want the eggs to cook, be careful the sauce isn’t too hot.

For the bechamel sauce, melt utter over low heat in a sauce pan. Add flour, salt, pepper, and nutmeg. Stir until well blended. Remove from heat and gradually whisk in milk and return to heat. Cook, stirring constantly, until thick and smooth. Remove from heat. In a bowl, lightly beat egg yolks and the full egg. Gradually stir the eggs into the sauce. Stir in 2/3 cup of the grated cheese reserving the rest.

Rinse and wipe dry the aubergine slices. They must be cooked before layering them in the casserole. To grill them, brush each side with olive oil and grill on a 350 degree grill for about 5 minutes on each side until you see grill marks and they have shrunk. To cook in a skillet, cover the bottom of the pan with olive oil and fry the slices lightly on each side in batches. Lay them on a plate lined with paper towel.

Grease an oven proof 9 x 13 inch dish. Sprinkle 2 tablespoons bread crumbs on the bottom of the dish and cover the bottom with half the aubergine slices. Spread the meat sauce mixture on top. Cover with the rest of the aubergine. Pour the bechamel sauce evenly over the top. Sprinkle the remaining 1/3 cup cheese over the top.

Bake at 350 degrees for 45 minutes or until the top is golden brown.

taken by :http://whippedtheblog.com/2012/08/25/moussaka-greek-eggplant-casserole/

MELITZANOSALATA – GREEK EGGPLANT DIP

Thanks to a few new fans in my Greek Food Fan Club and my immediate response to praise, there has been a lot of Greek food coming out of the Whipped kitchen of late.

Spinach and cheese pies, zucchini fritters, meatballs, baked feta topped with oregano and tomatoes, fried peppers, peasant salad and a new one to Whipped… Melitzanosalata or Greek Eggplant Dip/Spread.  (find the other Greek recipes here.) I once found a similar recipe on another blog and he had titled his recipe Eggplant Crack.  Indeed, if you like eggplant and garlic, this stuff will have you hooked after just one touch to the tongue.

I had always wondered about the history of the name eggplant vs. aubergine so before writing this post, I did a little research.  It turns out, that is a door I should not have tried to open.  There was talk of deadly poison, flatulence and mad apples.  In an effort to keep your desire and appetite in tact to sample this recipe, I will leave the details out.  If your curiosity is piqued, you can read more here andhere.

Consider this recipe a suggestion and adjust the proportions of garlic and lemon to your taste.  If you have the ability to grill the eggplants, that will add extra flavor.  And, be careful not to over food process the dip.  You can even chop everything by hand if you prefer a chunkier texture.

Melitzanosalata – Greek Eggplant Dip

2 large eggplants
3 Tablespoons fresh lemon juice
3 medium-sized cloves garlic, minced
1/2 cup quality olive oil
1/2 cup Italian parsley, chopped
salt & pepper

Preheat the oven to 400 F.  Use a fork to prick the eggplants all over.  Put them on a baking sheet and bake for 30-40 minutes.  Remove and drain on a paper towel if needed.  Let cool until they can be handled.  Cut them in half and scoop all the insides out into a food processor.  Add minced garlic and lemon juice.  Pulse a few times to combine.  Continue to pulse while adding a steady stream of olive oil.  Stir in parsley, salt and pepper.

taken by : http://whippedtheblog.com/2010/02/16/melitzanosalata-greek-eggplant-dip/

LENTIL SALAD WITH SUN-DRIED TOMATOES AND FETA

I have made this salad a number of times. The recipe, copied from the Almost Vegetarian cookbook, is safely embedded in a plastic sleeve inside my “do-over” 3-ring recipe binder. But, each time I make it, I ask myself, “Lentils…do I really like you?”

I really WANT to like lentils, which is why I keep making lentil recipes, I am just not sure how much I do. I have a little test for just these cases. It goes something like this…If lentils were as bad for you as custard filled donuts or red velvet cake, would you ever eat them again?

Probably I am just being bratty towards lentils because I am trying to take a little hiatus from baked goods and sweets while I trim off a few unwanted pounds this summer. The poor lentils shouldn’t have to take the heat!

This is a good summer recipe, stays in the refrigerator for days if not a week and has made many a picnic-goer happy. Next time, I think I will try it with red lentils or French lentils which I find more flavorful.

Lentil Salad with Sun-Dried Tomatoes and Feta
2 whole cloves
1 white or yellow onion, peeled and halved
2 cups uncooked lentils, picked over and well rinsed
1 garlic clove, thinly sliced
1 bay leaf
1 large Belgian endive, cored and leaves separated
1 Tablespoon balsamic vinegar
1 Tablespoon walnut oil
6 large sundried tomatoes (dry packed, minced)
1 cup crumbled feta
1/4 cup minced red onion
1/4 cup minced celery or fennel
Freshly ground pepper to taste

Stick a clove in each half of the onion. Put them in a saucepan with lentils, sliced garlic and bay leaf. Add water to cover by 2 inches.

Cover and bring to a boil over medium heat. Turn the heat down to low to let the mixture simmer, covered until tender but not mushy, about 20 minutes. Check and add water as needed.
When lentils are cooked, take the pan off heat and remove onion, cloves and bay leaf. Transfer lentils to large bowl and let cool. Meanwhile, set out 4 plates and arrange endive leaves in a star pattern.

Whisk togeterh vinegar, oil and stir into lentils. Toss in tomatoes, feta, onion and celery or fennel. Season with pepper. Spoon onto plates in middle of endive.

Comments: I have used olive oil in absense of walnut oil. And, I prefer the fennel to the celery. Finally, as you can see from the photo, I skipped the endive as well.

taken by: http://whippedtheblog.com/2007/06/14/lentil-salad-wtih-sun-dried-tomatoes-and-feta/

KOURABIETHES – GREEK BUTTER COOKIES

These Greek little balls of heaven are a Christmas special. My husband who is half Greek makes them every year. In the bakeries of Greece, the Kourabiethes are piled up high and deep and look like a mound of little snowballs. My trusty, old-school Greek cookbook reads, “Kourabiethes are the national cookies of the Greeks for Christmas and New Year’s Day.”

These are not unlike other powdered sugar covered cookies you find at the holidays like Mexican wedding cookies. However, this version has a Gerogiannis family twist added to it. My in-laws brush the cookies with orange flower water or rose water before covering with the sugar which gives them a wonderful light fragrance that you catch a whiff of just before biting.

Kourabiethes – Greek Butter Cookies

1 cup unsalted butter
1 cup plus 1 lb. confectioners sugar
1 egg yolk
1 T brandy
2 1/2 cups flour
1/8 teaspoon baking powder
orange flower or rose water (optional)
1/2 cup almonds (optional)

Preheat oven to 350 degrees. Mix butter and 1 cup sugar until very light and fluffy. stir in egg yolk and brandy. Mix sifted flour and baking powder in a separate bowl. Mix in the flour and baking powder a little at a time until dough no longer sticks to your fingers. If you are adding the almonds, chop them up into fine pieces.  Mix them in while mixing in flour, accomodating for the extra ingredient and not letting the cookies get too dry.  Knead well until dough is smooth and can easily be rolled into balls. Take small pieces of dough and shape into balls or small crescents. Place on parchment paper on a baking sheet or on a lightly greased sheet. Bake for about 15-20 minutes or until very light brown. While still warm, brush very lightly with orange flower or rose water. Roll in confectioner’s sugar and set on a tray or plate. Use the remaining sugar to sift over top until well covered.

taken by : http://whippedtheblog.com/2007/12/13/kourabiethes-greek-butter-cookies/

GRILLED FETA

Next time you have the grill fired up, plan to use a little corner of real estate for a packet of foil filled with feta cheese, Greek oregano, olive oil and tomato.

We are still a few months away from our annual excursion to visit my in-laws in Greece.  But, the excessive Chicago heat already has me in the mood.  Once I start dreaming of souvlaki, Greek salad,pasticcio, bougatsa and feta, it is impossible to push myself out of the taste bud trance.  Last week, I took an unplanned, quick turn into a local, ethnic grocer (Harvest Time) on the way back from the gym. Ten minutes later, I found myself walking out with a block of authentic Greek feta the size of my head.

Once you get started using feta, it is easy to see how Greek’s go through such enormous quantities of it.  It is a key ingredient in salads, phyllo pies and is almost always on the edge of the table for eating plain alongside any meal.  My favorite preparation is oven baked or grilled with a dousing of olive oil, a sprinkling of oregano and some diced tomatoes.

To grill feta, just drizzle some high quality olive oil over a 1-inch slice of feta cheese and sprinkle liberally with Greek oregano and a few fresh, diced tomatoes.  Fold the sides of the foil in and roll them down to create a closed packet.  Carefully place the packet on the corner of the grill for 15 minutes or until all contents are warm and cheese is soft.  I like to serve the cheese alongside grilled bread.  Brush olive oil on both sides on sliced bread and grill on each side until crunchy.  Spread heaping spoonfuls of the cheese mixture onto the grilled bread.  This is delicious alongside kabobs, grilled pork or chicken.

taken by: http://whippedtheblog.com/2010/07/19/grilled-feta/

GREEK ZUCCHINI FRITTERS (KOLOKITHOKEFTEDES) WITH TZATZIKI

With one final, massive zucchini in my crisper drawer, plentiful fresh herbs on my back porch and thoughts of my impending trip to Greece, I decided to try my hand at Kolokithokeftedes. These zucchini fritters have not usually been my favorite mezethes (small plates of tasty morsels)  but after this batch, I may find myself reaching for them more often.  Usually made with mint or dill, I used both.  I also thickened them up a touch with some flour and panko bread crumbs.  With a dollop of homemade garlicky cucumber yogurt sauce, or tzatziki, they were truly delectable.

Just looking at this photo, my mouth is watering remembering the pleasing contrasts.   The crispy warm fritter with a cool spread of yogurt sauce.  The fresh cucumber aroma in the tzatziki against the bite of plentiful garlic.  A healthy sprinkle of salt brought out the green flavors of the zucchini, dill, mint and green onion.  

I made this batch quite big and it was filling enough for our meal.  However, if you want to impress friends with a true Greek feast, I have a plan!  Invite a dozen people over and gather around a table, preferably outdoors.   Make a number of small plates including these fritters, some meatballs, easyfried peppers, and perhaps some skordalia or tarama for spreading on bread. You could stop there OR  follow with this Greek salad and pasticcio.  Of course, don’t forget the ouzo (which we sipped last night alongside these fritters) and perhaps some Greek yogurt with honey and walnuts for dessert.  Sounds like a lot of food but do it Greek style… sit for hours talking, eating, drinking and laughing late into the night.

Greek Zucchini Fritters – Kolokithokeftedes
2 medium to large zucchini coarsely grated
1/2 cup feta cheese, crumbled
4 green onions including green parts, chopped
3 Tablespoons fresh mint, finely chopped
2 Tablespoons fresh dill, finely chopped
1 large egg
1/2 cup flour
4 Tablespoons Panko bread crumbs
salt
olive oil

Wash zucchini.  With skins on, grate them with the coarse side of a grater.  Put the grated zucchini in a colander and sprinkle liberally with salt.  Let sit and drain for at least 30 minutes while you prepare the other ingredients.

Remove the zucchini by the handful, squeezing to remove as much liquid as you can.  Put it in a bowl with herbs, feta and green onions.  Mix with a fork.  Add the lightly beaten egg and stir.  Add flour and bread crumbs.  The mixture should be wet but not watery.  Mix in a healthy dose of salt, I prefer coarse sea salt.  

Heat olive oil in a pan about 1/8 inch deep covering the entire pan.  When hot, scoop out a spoonful of the zucchini mixture and put it in the pan.  Let it cook about 3-4 minutes or until brown and then flip them.  Cook another 3-4 minutes until browned. Remove fritters and place on a paper towel -lined plate to remove some excess oil. Serve hot with tzatiki sauce. 

Tzatziki (Cucumber Yogurt Dip)

2 cups plain yogurt (or 2 cups, thick Greek yogurt
2 large cucumbers
1 1/4 Tablespoon minced garlic
1 Tablespon white vinegar
2 Tablespoons olive oil
salt and white pepper to taste

If using regular yogurt, put yogurt in a cheesecloth lined sieve over a bowl. Drain several hours or overnight in the refrigerator. Greek yogurt is thicker and does not need the draining. Peel, seed and coarsely grate cucumbers. Drain well. Add garlic, vinegar, olive oil, sat and pepper to cucumbers. Mix well. Add drained yogurt and blend.



taken by : http://whippedtheblog.com/2009/08/04/greek-zucchini-fritters-kolokithopitta-with-tzatziki/

GALAKTOBOUREKO: GREEK CUSTARD PHYLLO PIE IN CITRUS SYRUP

Layers of thin, buttered phyllo sandwich a unique custard made with fine semolina and dotted with bright, orange rind. Then, it is all soaked and rests in a sweet, citrus syrup.

Each summer when I travel to Greece to visit my in-laws, I enjoy my favorite traditional desserts that do not resemble anything from the American kitchen. Usually, I savor the sweet treats during the annual visit, convinced that I could not reproduce them at home.

This year is different. Our cousin Sophia spoiled us with all of our favorites and then took the time to handwrite her recipes for me. She promised that the sweet pies were very easy to make. My husband translated the precious code and for the past few weeks, I have tested the recipes, adjusting slightly for American ingredients or measurements.

The key to both Galaktoboureko and Bougatsa (recipe coming soon!) is the fine semolina in the custard. It may be hard to find for many of you. Luckily, we have a grocery store just blocks away that sells Greek food and ingredients needed for common dishes. The fine semolina (available onlinehere)  is also called farina and reminded me of Cream of Wheat breakfast cereal I ate as a child.

 Do NOT be afraid of working with phyllo. Often people complain that it is difficult and perhaps if you are making small pies and let it get dry, it will get finicky. But, if you are making large pies like this with full sheets, it is no trouble at all. Don’t skimp on the butter between the sheets. I use a large basting brush. Or, I should say, Mini Whipped uses the large pastry brush. (Brushing the butter between layers is a fun and easy job for kids.)

Though I usually find that traditional foods taste best in the location of their birth, our brood was quite pleased with our first, stateside Galaktoboureko. The enormous pan of sweet, caloric custard called to me hourly, like a Siren to the rocks. Sliver by sliver, I repeatedly convinced myself that I was just “evening out” the slices. So, I brought the rest of the pan to work and shared it with my office mates and clients. The reviews were positive.

Greek desserts, welcome to the Whipped kitchen!

Cousin Sophia’s Galaktoboureko

6  cups milk
1 cup fine semolina
¾ cup sugar
3 eggs
1  teaspoon vanilla
orange rind from 1 orange, finely grated
1 package phyllo (about 10-14 sheets)
2 sticks (1 cup) + 1 Tablespoon unsalted butter

Citrus Syrup:
1 cup water
1 1/2 cups sugar
½ teaspoon vanilla
orange juice from ½ an orange, about ¼ cup

Put milk, ½ cup sugar, vanilla, semolina and 1 Tablespoon butter in a sauce pan on medium heat. When it starts heating, keep stirring until it becomes thick like pudding. Take it off the fire and let it cool for 5-10 minutes. Beat eggs with the rest (1/4 cup) of the sugar and stir it in to milk mixture. Stir the orange peel in.

To make the pie, the phyllo should be room temperature or slightly cooler. Open the package right before using it so the sheets do not get too dry. Melt two sticks of butter and start by brushing the butter on the bottom of your pan. In Greece, they use a large round pan about 16 inches in diameter. I used a lasagna dish, which works well (about 10 x 13 x 2). If you only have a traditional 9 x 13, you may not fit all the custard in the dish.

Lay down about 5-6 sheets phyllo or half of your package. Lightly press the sheets into the sides and corner and let the edges overlap on top. You will fold them over later. Do not skimp on the butter! You should use half on the bottom layers and half on the top.

Pour the slightly cooled custard on the bottom sheets and spread to the sides. Then layer another sheet on top. Mini Whipped has decided to name this process “putting the custard to bed.” We even told our custard a nice story, which I am quite sure added to its deliciousness in the end.

Continue brushing butter between layers until you have used all the phyllo, approximately 6 sheets on bottom and 6 on top. Then, brush butter on the overlapping sides and roll the edges down creating a “rim” around the edge of the pan. Liberally brush the top and the edge with the rest of your butter.

Bake for 1 hour at 375 degrees or until the top is light brown all over.

While the pie is baking make the syrup by boiling the sugar, water and juice together for about 5 minutes. When you remove the pie from the oven, let it cool for about 15 minutes. Then, pour the syrup over the entire pie. Over time, it will seep in to the pie. Wait at least an hour before serving. Store the pie in the refrigerator for up to 3 days and continue to enjoy!

taken by : http://whippedtheblog.com/2011/08/15/galaktoboureko-greek-custard-phyllo-pie-in-citrus-syrup/

CHICKEN SOUVLAKI SALAD

This is probably my number one summer standby recipe. I searched back through the archives just to be sure that I had not posted this recipe already. I had forgotten that this is my first summer blogging. Oh Whipped… it is as if you have been a part of my life forever!

Initially, when I started this blog (encouraged by my buddy mav), I was looking for a new hobby and welcomed another way to obsess about food. I was skeptical as to how long I would keep it up since I have a love affair with learning curves and lose interest quickly when I do new things. My basement and closets are filled with various art supplies and equipment from past interests.

In the past six months, this blog has offered me much more than expected. It has been wonderful meeting new friends, finding kindred spirits, being welcomed by so many new people and evenreconnecting with an old friend by chance. I must admit that there has been a time or two when I felt a slight obligation to the blog but in large part, it has been such a delcious, friendly, stimulating, exciting adventure. Thank you for reading!

(sappy background music ends)

I discovered this recipe a few summers ago and make it a number of times each grilling season. The grated cucumber in the dressing adds something refreshing and special to the flavors. As I prepare to type it out, I am surprised at how long it is as I seem to throw it together so quickly. After you make it a time or two, you will see that it is a snap.

Chicken Souvlaki Salad
Adapted from Cooking Light

1 lb. boneless, skinless chicken
3 cups cubed, peeled cucumber
1/3 cup sliced red onion
1/2 cup crumbled feta cheese
1/2 cup kalamata olives
2 ripe tomatoes, cored and cut in 1 inch pieces
1/2 cup plain yogurt
1/4 cup grated, peeled cucumber
1 t white wine vinegar
1 crushed garlic clove
salt and pepper
dash cayenne pepper
Dried oregano (Greek oregano if you can find it)

Grill or broil chicken. Cut into chunks. Mix with cubed cucumber, feta, onion, olives and tomatoes. In separate bowl, combine yogurt, grated cucumber, vinegar, garlic, salt, pepper and a dash of cayenne pepper. Mix together to form dressing. Toss the salad with the yogurt mixture. Sprinkle with Greek oregano. Serve with pita chips.

taken by : http://whippedtheblog.com/2007/06/25/chicken-souvlaki-salad/

CHICKEN SOUVLAKI AND TZATZIKI

As I mentioned, I spent 10 days abroad at the beginning of this month. We visited relatives and friends in the Netherlands and then continued on to Corfu, Greece for a week. There, we also enjoyed time with relatives, swam in the sea and were honored with an amazing baptism and party for Mini-Whipped at the church in my father-in-laws village.

The Greeks that I have met on Corfu do not fool around when it comes to a barbeque. One of our family members builds free-standing, large grills with chimneys that are fit to hold a full animal… or barbeque an abundance of meat (like the above photo). People thought the scene in My Big Fat Greek Wedding movie was so funny when they mentioned a whole lamb on a spit in the yard. Well, it is a present day reality for many, animal head and all.

For my sister-in-law’s birthday, we set up the big, long table on the front porch, invited all the cousins and had an amazing, multi-meat course, red-hot-glowing-coals, tons-of-beer-and-wine-to-wash-it-all down barbeque. The Chicken Souvlaki is always one of my favorites. Small pieces of chicken, a few pepper pieces, oregano, lemon and olive oil is all it takes. I think that cooking the meat over wood charcoal adds a special flavor. But, gas grill or broiling would be an acceptable substitution since most Americans are not in the habit of having a 10 foot grill in their front yard. Often, the chicken skewers are served with pita bread (not a pocket) which can be warmed on the grill as well and Tzatziki (cucumber yogurt dip). Put it together with Horiatiki (Greek Peasant Salad) and you have a meal.

Chicken Souvlaki
1 lb boneless chicken breasts, cut into 1 inch cubes
1/4 cup lemon juice
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried Greek oregano
1 Red Pepper cut in 1 inch squares (optional)
1/2 red onion cut in small pieces (optional)

Combine lemon juice, oil, salt, pepper and oregano and whisk together. Put in a bag or container with chicken and marinate 2 hours to overnight. If you are using bamboo skewers, soak in water for at least 30 minutes before using to avoid burning on the grill. Thread chicken on skewers, alternating with a few pieces of red pepper and/or onion if you are using it. Grill on high heat, lid down for about 4 minutes per side or until juices run clear. Serve with non-pocket pita bread (warmed on grill) and Tzatziki sauce.

Tzatziki (Cucumber Yogurt Dip)
2 cups plain yogurt (or 2 cups, thick Greek yogurt)
2 large cucumbers
1 1/4 Tablespoon minced garlic
1 Tablespon white vinegar
2 Tablespoons olive oil
salt and white pepper to taste

If using regular yogurt, put yogurt in a cheesecloth lined sieve over a bowl. Drain several hours or overnight in the refrigerator. Greek yogurt is thicker and does not need the draining. Peel, seed and coarsely grate cucumbers. Drain well. Add garlic, vinegar, olive oil, sat and pepper to cucumbers. Mix well. Add drained yogurt and blend.


taken by : http://whippedtheblog.com/2008/09/20/chicken-souvlaki-and-tzatziki/

BOUGATSA – HEAVENLY GREEK CUSTARD PIE

You are looking at a photo of what just might be my all time favorite food. I hate to make extreme statements and my tastes often change. But, right now, if I had to choose one last thing to eat in life, there is a good chance it would be the Bougatsa from a small, hole-in-the-wall place in Corfu, Greece.

This steaming hot, custard pastry is cut in squares straight out of the oven by a guy who looks more like a member of The Sopranos gang than a bakery employee. He slings your piece across the counter to the gum-chewing check-out lady who sprinkles it heavily with powdered sugar and cinnamon, wraps it up, takes your money and sends you on your way. On the scooter ride back to the house, my mouth salivates with anticipation as the warm custard pie warms my lap.

In this bakery, there is a door open to the back where you can see the lady making the phyllo pies. Watching someone stretch and toss homemade phyllo is unbelievable. I had hoped to make a video of it this year but did not have the time. Think pizza dough tossing times one-hundred. The expert tosses it back and forth, swings the dough around her head in the air a few times with a lasso-like motion, expanding and thinning its size considerably. The custard filling is plopped and spread into the middle and the dough is folded and refolded around it. The whole process is quick, as I am sure she has done it thousands of times, and is both graceful and rough at the same time.

I have never made Bougatsa myself because I don’t like to mess with perfection. I am lucky enough to go to Corfu once a year and will eat this perfect pie annually. Below is a recipe I found on About.com, which looks good and uses commercial phyllo for those of you who want to experience something similar.

Bougatsa – Greek Custard Pie
4 1/4 cups of whole milk
sliced peel of 1 lemon
1 1/4 cups of granulated sugar
3/4 cup of semolina
4 eggs
1/4 teaspoon of vanilla extract
12 sheets of commercial phyllo dough
6 ounces of butter, melted

For the topping:
confectioner’s sugar
ground cinnamon

Warm the milk and lemon peel in a saucepan. Stir in semolina with a wooden spoon until the mixture is thoroughly blended and thickened. In a mixing bowl, beat the eggs, sugar, and vanilla until light and add to the pan, stirring over medium-low heat until it reaches a creamy custard consistency. Remove from heat, take out and discard lemon peel, and allow to cool completely. Stir occasionally to keep the custard from forming a skin on top.
Preheat oven to 350°F (180°C). Lightly brush a baking pan (13 X 9 X 2 or equivalent) with butter. Line the bottom of the pan with 8 sheets of phyllo, brushing each sheet well with the melted butter. Add the custard filling. Fold the excess phyllo that overlaps the pan in over the custard. Top with the remaining phyllo, brushing each with butter. Use a scissors to trim the top sheets to the size of the pan. Spray the top lightly with water and bake at 350°F (180°C) for 30-40 minutes, until the top is golden brown.

Remove from oven, sprinkle with confectioner’s sugar and cinnamon while hot, and serve warm.

taken by : http://whippedtheblog.com/2008/09/23/bougatsa-heavenly-greek-custard-pie/