Zucchini and Feta Fritters

 

These plump, pan-fried fritters are perfect for early fall, when fresh zucchini is in abundance. Serve warm or at room temperature.

 

Equipment

• Colander
• Large Bowl
• Spatula
• Large Baking Sheet
• Paper Towels
• Large, Heavy Skillet
• Spoon
• Slotted Spoon or Spatula

 

 Ingredients

• 3 medium zucchini, coarsely grated (4 cups)
• 4 large eggs, beaten
• ½ cups plus 2 Tbsp. all-purpose flour
• 3 medium scallions, finely chopped (⅓ cup
• ¼ cup finely chopped fresh dill
• 2 large garlic cloves, minced (1 tsp.)
• 1 tsp. ground coriander
• ½ tsp. sweet paprika
• Freshly ground black pepper
• 5 oz. Greek feta, crumbled (1 cup)
• Olive oil or sunflower oil, for frying
• Greek plain yogurt, for serving
• Lemon wedges, for serving

 

 Instructions

1. Set a colander in the sink and add the zucchini. Sprinkle 1 teaspoon kosher salt over the zucchini, toss gently to combine, and let rest to drain the liquid for 30 minutes. Then use your hands to squeeze out and discard any remaining liquid.
2. In a large bowl, add the zucchini, eggs, flour, scallions, garlic, dill, coriander, and paprika, and mix well with a spatula. Add ½ teaspoon salt, a generous pinch of black pepper, and the crumbled feta, and fold in gently to incorporate without breaking up the feta too much.
3. Set the batter by the stove. Line a large baking sheet with paper towels, and set it by the stove as well. In a large, heavy skillet over medium-high heat, add enough oil to reach ¼ inch up the sides. Once hot and just barely beginning to smoke, spoon a few 2-tablespoon-size scoops of batter into the oil (avoid overcrowding). Lightly press each fritter down with the back of a spoon, flattening it slightly. Cook, turning once, until the fritters are golden and crisp on both sides, 5–6 minutes total.
4. Use a slotted spoon or spatula to transfer the cooked fritters to the lined baking sheet. Continue cooking the rest of the batter. Serve warm or at room temperature, with labneh and lemon wedges.

Cretan Fried Cheese Pastries (Sarikopitakia)

These savory fried cheese pies are named for their spiral shapes. Sariki, a Turkish word meaning “turban,” is also the name of a traditional headdress still worn by Cretan men at celebrations. Tsikoudia, a grape-based spirit from Crete, is used in the dough, likely for making it easier to roll out into thin sheets.

 

What You Will Need

• Mixer
• Dough Hook
• Rolling Pin
• Pizza Cutter
• Cast-Iron Skillet
• Wire Rack

Yield: makes 12 Pastries

Time: 1 hour, 30 minutes

 

Ingredients

• 4 cups all-purpose flour, plus more for dusting
• 3 tbsp. tsikoudia or grappa
• 2 tbsp. olive oil, plus more for frying
• 1⁄2 tsp. kosher salt
• 1 lb. mizithra cheese (2 cups), or substitute 11 oz. ricotta salata (1½ cups) blended with 5 oz. feta (½ cup)
• Thyme honey, for serving

 

Instructions

1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, 1 cup water, the tsikoudia, olive oil, and salt. Mix on low speed until a dough forms, then increase to second speed and continue mixing until the dough is tight and smooth, 3–4 minutes. Cover the bowl with plastic wrap and let rest 30 minutes.
2. On a lightly dusted work surface, roll the dough out to a 36x15-inch rectangle. Using a pizza cutter or sharp knife, cut the dough into twelve 3x15-inch strips. Spread 3 generous tablespoons of cheese filling along one long side of each strip, then roll up the dough from that side to seal in the filling, creating a long cylinder. Roll up each cylinder along the work surface to form a coil, then tuck the loose outer ends under and press lightly to flatten and seal.
3. Set a wire rack over a baking sheet and place it by the stove. In a large (12-inch) cast-iron skillet, add enough olive oil to reach about 1 inch up the sides of the pan. Heat the oil over medium-high heat until a deep-fry thermometer reads 325°. Fry the sarikopitakia in batches, flipping them occasionally with a slotted spoon or spatula, until golden and crispy, about 8 minutes.
4. Transfer the pastries to the wire rack to drain. Serve warm, drizzled with thyme honey to taste.

 

Cretan Cheeses and Other Dairy Products

Crete is an abundant land where shepherds still care for their flocks the way their ancestors used to since ancient times. The animals graze freely in the mountains, deliver the sweetest milk, which the farmers use for daily consume, to produce cheese and other dairy products, or sell it to small local factories that use it to produce cheeses of rare character.
Cretans consider cheese an essential food product in their diet. They consume it in moderate amounts daily, appreciating its nutritional value, but focusing more on the taste.
Every good cheesemaker knows that the flavor and character of cheese come from the milk. On Crete, the taste of the milk comes from the grass and shrubbery animals consume during free grazing on the rugged terrain. The Cretan cheeses are also unique because most of them are still prepared according to old-school traditions, which further enhance their character.

Graviera

Graviera, or Graviera Kritis, is the flagship cheese on Crete – a unique product usually made of sheep’s milk or a combination of goat’s and sheep’s milk. It is traditionally matured for up to six months, often in caves, or specially-controlled cold rooms for convenience in factories. It has a full aftertaste, sweet and nutty, and pairs well with red wines, although you can also pair it with a strong white.

Kefalotyri

Kefalotyri is a salty, hard cheese, made usually from a combination of goat and sheep’s milk, although it can sometimes be produced only with one of the two. It is one of the most consumed Cretan cheeses, in the top with Graviera and Mizithra.

Mizithra

Mizithra is creamy and reminiscent of ricotta, although its taste is rather distinctive. This cheese is made of goat’s milk. Matured Mizithra is hard, salty, and delicious.

Anthotyros

Anthotyros cheese

A cheese similar to Mizithra, known as Anthotyros, is produced the same way, from milk and whey from sheep or goats. Its hardened variant is popular when grated and spread over pasta.

Xynomizithra

Xynomizithra is the sour variant of Mizithra. It’s a typical Cretan product and a European protected designation of origin (PDO) cheese, very appreciated on the island due to its soft, creamy texture, that is easy to work into pies and other specialties. To produce it, a combination of whey and fresh milk are allowed to set at room temperature for about 24 hours, then processed.

Xinogalo

Xinogalo is a cream cheese made with salted, soured milk. It looks like very thick yogurt, but its taste is sour and salty, very distinctive. It can be used in pies, as a dip, or as a spread.

Staka

Staka is another traditional Cretan cheese with a soft consistency. The milk is warmed slowly until the protein and fat separate, then the fat is strained. This is later used like butter, while the remaining becomes the actual staka, which is used in pies, pilafi, omelets or other dishes. Staka can also be enjoyed raw, as a cheese spread.

Pichtogalo Chanion

Pichtogalo Chanion – as its name implies – is a cheese made in the Chania prefecture of Crete. It’s a creamy cheese made with unpasteurized goat’s or sheep’s milk. It has yogurt-like consistency, but the taste is sour. It is traditionally used in the bougatsa breakfast pastries in Chania.
Of course, there are many kinds of cheese you can enjoy on the island – like Malaka curd cheese and Tyrozouli, which is made of goat and sheep’s milk curdled with fig sap. Typically, Cretan shepherds and households prepare homemade cheeses, which are not available on the market – because many of these specialized products use unpasteurized milk and they cannot be sold to the general public. Graviera and Mizithra are produced by expert fromagers widely available at cheesemongers, supermarkets, and most tavernas.
Turophiles will love the cheeses of Crete.

Γνωρίστε τα κρητικά τυριά

  

Στην Κρήτη το τυρί καταναλώνεται όλες τις ώρες της μέρας από το πρωί ως αργά τη νύχτα, σαν συνοδευτικό ή σαν κύριος μεζές, σαν ορεκτικό ή και σαν επιδόρπιο. Δε λείπει ποτέ από το Κρητικό τραπέζι και η ποιότητά του συναγωνίζεται κορυφαίες ποιότητες των τυριών στο εξωτερικό,με  3 από αυτά χαρακτηρισμένα ως ΠΟΠ,  η γραβιέρα Κρήτης, η ξυνομυζήθρα και το πηχτόγαλο Χανίων.

Ανθότυρος

 

Mαλακό τυρί από μείγμα τυρογάλακτος και φρέσκου γάλακτος με συνεκτική μάζα και ελάχιστο αλάτι , χωρίς επιδερμίδα. Έχει μέγιστη υγρασία 70% και ελάχιστη λιποπεριεκτικότητα 65% επί ξηρού. Παράγεται από πρόβειο και κατσικίσιο γάλα. Ωριμάζει με τον χρόνο και με τη βοήθεια αλατιού, σκληραίνει και χάνει υγρασία ,γίνεται κατάλληλο για τα μακαρόνια. Η ονομασία του μπορεί να προέρχεται από το άνθος του τυριού η και από τον αθό του τυριού,όπου αθός σημαίνει στάχτη, μια και το τυρί όταν ωριμάσει μοιάζει σαν να του έχουν ρίξει στάχτη από πάνω.

Γαλομυζήθρα

Είναι ένα απλοϊκό τυρί,σχεδόν πρωτόγονης τυροκόμησης, όπου το γάλα μετατρέπεται σε τυρί με φυσική όξυνση, κόβει δηλαδή. Δεν είναι τυρί που εμπορεύεται ,γίνεται κυρίως στα σπίτια. Έχει την ίδια υφή και γεύση με τη Χανιώτικη μηζύθρα η και τη κρητική ξινομηζύθρα. Είναι νόστιμο,απαλό και ξινούτσικο.Ιδανικό για τον κρητικό ντάκο.

Γραβιέρα Κρήτης

Μεγαλειώδες τυρί ιδιαίτερα όταν έχει ωριμάσει σε σπηλιές των Κρητικών βουνών. Γεύση ελαφρά αλμυρή και γεμάτη από το βούτυρο και τις πρωτεϊνες του γάλακτος. Έχει μικρές τρυπούλες και φτιάχνεται από αιγοπρόβειο γάλα.  Η καλύτερη ποιότητα είναι όταν παράγεται από αμιγές πρόβειο. Παρασκευάζεται σε κεφάλια βάρους από 6 ως 25 κιλά. Η ανάλυση της είναι Υγρασία 38%,λιπαρά 38,4% επί ξηρού,αλάτι 1,5%. Τρώγεται κυριολεκτικά με κάθε τρόπο, αυτούσια ,ωμή με φρούτα και ψωμί ή μαγειρεμένη σε πίτες η ω γκρατέν.

Πηχτόγαλο Χανίων

Ένα απλό καθημερινό τυρί που παρασκευάζεται στον νομό Χανίων της Κρήτης. Έχει γιαουρτώδη υφή και ελαφρά υπόξινη γεύση .Παράγεται από μη παστεριωμένο πρόβειο η μείγμα αιγοπρόβειου γάλακτος. Έχει υγρασία 65%,λιπαρά επί ξηρού 50%,πρωτεϊνες 16-20% ,αλάτι περίπου 1%. Μπαίνει σε πιτούλες ή τρώγεται και αυτούσιο. Με τούτο το τυρί γίνεται και η περίφημη χανιώτικη μπουγάτσα του Ιορδάνη.

Κεφαλοτύρι

Η μάζα του είναι συνεκτική, το χρώμα της είναι υποκίτρινο έως λευκό παλ. Έχει διάσπαρτες τρύπες. Η γεύση του είναι αλμυρή,πικάντικη,λιπαρή. Παρασκευάζεται σε πολλά μέρη της Ελλάδος από γάλα πρόβειο, η μείγμα πρόβειου και κατσικίσιου. Η λιποπεριεκτικότητα του 40% επί ξηρού. και μέγιστη υγρασία 38%. Με αρκετή ποσότητα αλατιού.Ιδανικό για μια καλή μακαρονάδα.

Μαλάκα

 

Είναι η τυρόμαζα που προκύπτει στο πρώτο στάδιο της τυροκόμησης της γραβιέρας. Είναι ελαστική και ομοιογενής και οι Κρητικοί την χρησιμοποιούν αποκλειστικά όταν φτιάχνουν πίτες και κυρίως τη Χανιώτικη τούρτα που γίνεται με 4 τυριά, αρνίσιο κρέας και δυόσμο.

Μυζήθρα

Ένα τυρί που φτιάχνεται σ΄όλη την Ελλάδα,μιας και προέρχεται από το τυρόγαλο της τυροκόμησης ενός άλλου τυριού. Μέσα στο τυρόγαλο προστίθεται λίγο φρέσκο γάλα,ζεσταίνεται κόβεται και πάλι με λίγη πυτιά, και προκύπτει ένα μαλακό φρέσκο τυρί σχεδόν άπαχο απαλής , αδιάφορης γεύσης. Βέβαια να ξέρετε ότι έχει τα λιπαρά του και γι αυτό δεν πρέπει να καταναλώνεται σε μεγάλες ποσότητες σε περίπτωση δίαιτας. Αν αλατισθεί ωριμάζει και σκληραίνει και τότε χρημοποιείται στα μακαρόνια. Έχει κατά μέσο όρο 70% υγρασία,και 50% λιπαρά επί ξηρού.Χρησιμοποιείται στη ζαχαροπλαστική και συνοδεύει φρέσκα φρούτα και ξηρούς καρπούς.

Ξίγαλα Σητείας

Πρόκειται για ένα τυράκι αλοιφώδους υφής που παρασκευάζεται αποκλειστικά στην Σητεία. Γευστικά μοιάζει με την ξυνομυζήθρα και το πυκτόγαλο των Χανίων. Έχει πλούσια γεύση ξυνούτσικη και φρέσκια. Δυστυχώς θα το απολαύσετε μόνον στην Σητεία.

Ξινομυζήθρα

‘Ενα εντελώς χαρακτηριστικό τυρί της Κρήτης, όπου το τυρόγαλα μαζί με λίγο φρέσκο γάλα αφήνονται για 24 ώρες σε φυσική θερμοκρασία για να ξυνίσουν. Παράγεται από πρόβειο η μίγμα αιγοπρόβειου γάλακτος. Έχει υγρασία 50-51% ,λιπαρά 23%,πρωτεϊνες 15,5% και αλάτι 2%. Είναι  ιδανικό για πίτες και δίαιτες.

Στάκα

Ακόμα δεν μπορώ να αποφασίσω αν είναι τυρί ή απλά ένα άλλο γαλακτοκομικό προιόν. Μαζεύουν την τσίπα (κρέμα) του γάλακτος από το άρμεγμα και την αλατίζουν ελαφρά . Όταν μαζέψουν μια ικανοποιητική ποσότητα επί αρκετές μέρες την ζεσταίνουν σε χαμηλή φωτιά με μικρή προσθήκη αλευριού.Έτσι χωρίζουν οι πρωτεϊνες από το λίπος. Το λίπος μαζεύεται χωριστά και είναι το περίφημο στακοβούτυρο ενώ οι άσπρη και πυκτή μάζα των πρωτενών είναι η διάσημη στάκα .Θα την απολαύσετε με αβγά ,με μακαρόνια , πιλάφι ή και σε πίτες.

Τυροζούλι

Παραδοσιακό τυρί από κατσικίσιο γάλα.  Παρασκευάζεται από βρασμένο γάλα και πήζεται με ξινό, ξύδι ή και γάλα συκιάς αντί πηθιάς. Ελαφρά αλατισμένο ή και ανάλατο με ελαστική υφή. Τρώγεται φρέσκο (χλωρό)είτε λίγο ωριμασμένο. Συνοδεύεται θαυμάσια από θυμαρίσιο μέλι. Φτιάχνεται κυρίως στα σπίτια:
Βράζετε το κατσικίσιο γάλα με λίγο αλατάκι και μόλις αρχίσει να φουσκώνει προσθέτετε λίγο ξύδι (στα ορεινά που δεν είχαν λεμόνια,έβαζαν ξύδι όμως μπαίνει και λεμόνι η πυτιά). Μόλις κόψει μαζεύετε με μία τρυπητή κουτάλα το κομμένο γάλα,το βάζετε σ ένα τουλπάνι,του δίνετε σχήμα με ένα καλαθάκι και το αφήνετε να βγάλει όλα τα υγρά του. Για να φτιαχτεί χρειάζεται μεγάλη κατσαρόλα γεμάτη γάλα.
Επίσημο ή μη στο στρωμένο κρητικό τραπέζι το τυρί δεν λείπει με υψηλού επιπέδου γαστρονομικούς συνδυασμούς ,  καρπούζι με φέτα, γραβιέρα με πεπόνι, ή μυζήθρα με μέλι !

Spanakopita spiral for Lent (Στριφτή Σπανακοπιτα Νηστίσιμη)

 

This sort of pita is made in Northern Greece, but it's become a popular shape for spanakopita  all over Greece, and is sold in traditional fast food outlets

 =======================

Ingredients
3 thick filo pastry sheets, cut into halves (ie six sheets in all) for a 36cm round tin (but you can substitute thin filo pastry for thick - you will then need six sheets, and you will leave them intact - they will be folded in half instead)

a large bunch of spinach, chopped finely

a large bunch of silverbeet, chopped finely
1 large onion, chopped finely
a few sprigs of herbs that you have handy: I added parsley,  and mint, all finely chopped, as well as dried oregano
1/4 cup olive oil
2 tablespoons of dry breadcrumbs (to soak up any excess moisture)
salt, pepper
For this pie to be successful, you need to make sure that all the greens are clean (no grit) and DRY.  This is why I added breadcrumbs to the finely chopped greens - to soak up any excess moisture. The olive oil is added to the greens to keep them compact. The greens will not wilt and cook properly if they are too dry.


 

Mix all the ingredients together. Form long sausages (or snakes) with the rectangle pastry sheets. Place them in rounds in the tin. I started my spiral from the rim . Form the strips into a continuous spiral. 

When all the twists have been laid, brush them with oil (for a completely vegan lenten version) or butter or egg (if you can't fathom the idea that there is no cheese in the pie - I brushed it with egg, more out of habit; I simply broke the egg into a bowl, and before I realised that this was supposed to be a lenten pie, the bowl of egg was finished). Cook the pie for forty minutes at moderate heat, till the pie crust is golden brown. 

When you are ready to serve the pie, cut it lengthwise into quarters, and then cut the pieces in half again. The pie is meant to be eaten in spiral bits, rather than as a piece, otherwise it may fall to pieces and lose its shape. I

Spanakopita – Greek Spinach and Feta Pie

Ahhh the famous spanakopita. A favorite appetizer, meal, and snack not only in Greece but around the globe. Go into any bakery in Greece and you will find this wonderful pie, made with spinach and feta surrounded by crunchy (and often messy) phyllo. 

For us spanakopita is a weekly staple and I also keep a bunch in the freezer for a last minute meal. This recipe here is my mothers. Although spanakopita is pretty much a basic recipe consisting of spinach, herbs and cheese (or no cheese for the vegan –nistisimo version), the types of herbs used, the ratio of cheese to spinach, the phyllo, all make the difference. Depending on the recipe you may end up with a delicious pita or with a bland one.

Secrets of an Authentic Spanakopita Recipe

This is a tried and true recipe and works every time. It is easy but you need to remember some key points shared by both my mom and dad:

• The filling is not supposed to be salty but rather mild and almost sweet. The addition of soft sautéed onions (sometimes leek) and sugar provide that sweetness.
• Do not add garlic. I know you want to, after all spinach and garlic are often cooked together, but again the idea is to have a somewhat sweet filling, garlic is an “intruder” in this particular recipe.
• Be careful with the ratio of filling and phyllo. I often see photos of spankopita that has a real thick layer of filling, but when you are using the thin phyllo you have to make sure it can hold the filling. In addition you want to make sure that every bite has the right amount of filling in relation to the phyllo, not too much and not too little. If you want a thicker filling than you will have to use a thicker phyllo (here is a recipe for that).
• Do not expect pites made with this phyllo to be neat, they are messy. This phyllo is tasty and crunchy but it will break.

Now back to the recipe. So this recipe is actually lighter than the typical spanakopita. There is a just a bit of olive oil in the mix, and you can adjust how much feta you want to add or you can choose not to add feta.

What to Serve with a Spanakopita

Vegetable pites are such a great way to eat well. Spanakopita is a complete vegetarian meal combining vegetables, starch, dairy and good fats. You really do not need anything else. Vegetables cooked with herbs wrapped in the thin phyllo provide 1-2 servings of vegetables and about 1/2 to 1 serving starch. It can easily be consumed as a meal or as a snack and in Greece we often have them for breakfast. But here are some serving suggestions:

• As a side, it is a great accompaniment to meat or fish.
• For a buffet, serve the spanakopita cut in squares on a large platter or you can make spanakopita triangles
• If serving as a main, I often accompany it with a small tomato salad, some olives and a bit of cheese. But as noted above, I often serve it as is especially for lunch.

*Here in Greece we have plenty of ready to bake spanakopites that you can find in the freezer of the super market. Unfortunately, nowadays many of them use palm oil in the place of olive oil which defeats the purpose of having a healthy pie. I’d rather make it myself. And this pita is so easy, especially if you are using frozen spinach as I did here.

Greek Spinach and Feta Pie - Spanakopita

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Category: appetizer. entree, snack

Cuisine: Greek, Mediterranean

Yield: 10 pieces

Serving Size: 1 piece

Calories per serving: 223

The authentic Greek recipe for spanakopita, spinach and cheese pie. A baked spinach pie with herbs and feta cheese covered with crunchy phyllo. Easy to make and healthy.

 

Ingredients

• 1 pound frozen spinach (thawed)
• 1 onion finely chopped or 3-4 spring onions chopped (only white parts)
• 2 tablespoons olive oil plus more for brushing the phyllo
• 3 tablespoons chopped parsley
• 2 tablespoons chopped dill
• 1/4 cup chopped fresh mint (or dry)
• 1/4 teaspoon nutmeg
• 1 teaspoon sugar
• 10-12 ounces crumbled and grated feta
• 3 eggs
• 12 phyllo sheets

Instructions

1. Preheat oven at 350 degrees Fahrenheit (180 Celsius)
2. Heat a medium pan with one tablespoon olive oil.
3. Sauté the onions until soft.
4. Add the spinach (make sure you have squeezed out the water).
5. Sauté spinach with onion for a few minutes.
6. Add the herbs, nutmeg and sugar and sauté for 2-3 minutes more. Set aside and let it cool.
7. Grate half of the feta and crumble the rest.
8. In a small bowl beat the egg and add the feta.
9. Add the egg mixture to the spinach and add the other tablespoon of olive oil. Mix so that all the ingredients are blended.
10. Brush a pan that is about 10 X 15 inches with olive oil.
11. Place a sheet of phyllo in the pan and brush with olive oil. Repeat with 5 more phyllo sheets.
12. Spread the spinach mixture evenly.
13. Cover with 6 more phyllo sheets brushing each one with olive oil. Cut the phyllo hanging over the pan or roll in.
14. Score the top with a knife (do not cut all the way through, just through the top phyllo sheets) for about 10-12 pieces.
15. Bake for about 40 minutes until phyllo is golden.
16. Remove from oven and let the pita cool. Cut in pieces.
17. Enjoy at room temperature or if you want the phyllo crunchy, warm in the oven before serving.

Notes

You can freeze this before baking: assemble in a pan, cover and place in freezer. You can bake it right out pf the freezer. You can also freeze this after baking: let it cool , cut in pieces, wrap and freeze. Reheat in the oven.