Τυρόπιτα με φέτα, μανούρι και γιαούρτι

 

 Μία νόστιμη τυρόπιτα με φέτα, μανούρι και γιαούρτι σε ένα απόλυτα τυρένιο συνδυασμό. Ζεστή την απολαμβάνετε ως ορεκτικό και όταν κρυώσει μπαίνει στο ταπεράκι για το γραφείο και το σχολείο.

Υλικά

• 1 πακέτο φύλλο κρούστας για πίτες
• 1/2 φλιτζάνι ελαιόλαδο για το άλειμμα των φύλλων

Για τη γέμιση

• 400γρ. φέτα Χαλκιδικής τριμμένη
• 400γρ. μανούρι αέρος τριμμένο
• 200γρ. γιαούρτι στραγγιστό
• 3 αβγά
• 1 φλιτζανάκι του καφέ σιμιγδάλι ψιλό
• 1/2 φλιτζάνι γάλα (περίπου)

Διαδικασία

Προθερμαίνετε τον φούρνο στους 175-180 βαθμούς στον αέρα. Σε ένα μπολ χτυπάτε τα αβγά και προσθέτετε τα τυριά, το γιαούρτι, το γάλα και το σιμιγδάλι και ανακατεύετε καλά.

Λαδώνετε καλά ένα μέτριο ταψί του φούρνου και στρώνετε τα μισά φύλλα, λαδώνοντάς τα ένα προς ένα με ελαιόλαδο. Αδειάζετε τη γέμιση πάνω από τα λαδωμένα φύλλα και την απλώνετε να πάει παντού.

Σκεπάζετε την πίτα με τα υπόλοιπα φύλλα, τα οποία επίσης λαδώνετε ένα προς ένα και φέρνετε τις άκρες των φύλλων που εξέχουν από το ταψί προς τα μέσα, στρίβοντάς τες. Ψήνετε την πίτα στον φούρνο για 50-60 λεπτά περίπου ή μέχρι να ροδοκοκκινίσουν όμορφα τα φύλλα της.

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.

 

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

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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

Γαλακτομπούρεκο!!!!Αγιορείτικη συνταγή

Υλικά

½ κιλό φύλλο κρούστας

 1 φλυτζάνι βούτυρο

4 φλυτζάνια γάλα

3 αυγά και 2 κροκάδια

1 φλυτζάνι ζάχαρη

1 φλυτζάνι σιμιγδάλι

4 βανίλιες

Σιρόπι:

1 ½ φλυτζάνι ζάχαρη, 1 φλυτζάνι νερό, 1 λεμονόφλουδα

Εκτέλεση

Στρώνουμε τα μισά φύλλα κάτω , τα βουτυρώνουμε ένα – ένα και τα κόβουμε στο σχήμα του ταψιού. Χτυπάμε τα αυγά με τη zάχαρη , προσθέτουμε το σιμιγδάλι και τις βανίλιες και προσθέτουμε λίγο – λίγο το γάλα καυτό. Ρίχνουμε την κρέμα στην κατσαρόλα για να τη δέσουμε. Την ανακατεύουμε στη φωτιά ανάλαφρα.

Προσθέτουμε λίγο βούτυρο στην κρέμα. Αδειάζουμε την κρέμα και τη απλώνουμε. Τοποθετούμε τα υπόλοιπα φύλλα βουτυρωμένα. Ψήνουμε σε προθερμασμένο φούρνο για 40 λεπτά στους 175 οc. Περιχύνουμε το σιρόπι ανάλαφρα.

Galaktoboureko-Γαλακτομπουρεκο

Galaktoboureko will definitely become your favorite Greek pastry! It’s a divine combination of mouthwatering, creamy custard and flaky phyllo dough that is baked and then drenched with a lemon and cinnamon infused syrup. Perfection has finally gotten a name!

Ingredients
500gr phyllo pastry
200gr high quality butter, melted
For the custard:
1.250ml milk full fat
1 cup sugar
4 fresh eggs
½ cup flour
½ cup fine semolina
1 unwaxed lemon, zested
1 tsp vanilla extract
1 tbsp high quality butter
For the syrup:
2½ cups sugar
1½ cup water
2 tbsp glucose syrup
1 lemon, juiced
1 cinnamon stick
Method
Step 1
For the syrup:
Combine all ingredients in a saucepan and boil over medium high heat for approximately 10 minutes, stirring until sugars dissolves completely and you are left with a heavy syrup. Remove from heat and set aside to cool.
Step 2
For the custard: Beat eggs with sugar using a hand mixer until fluffy. Add semolina, flour and milk and beat until combined well. Heat the mixture in a large saucepan, over medium-low heat, stirring until it thickens. When it comes to a boil add vanilla extract, butter and lemon zest, stirring until combined well. Set aside to cool completely, stirring occasionally to prevent the milk proteins from forming a thin crust on top.
Step 3
Assemble the galaktoboureko: Brush well the bottom and sides of a rectangular pan with butter. Unwrap the phyllo roll fully, carefully layer the first sheet in the bottom of the pan and brush it really well with melted butter. Repeat the same procedure until you have layered half of the phyllo sheets. When you have almost layered half the sheets, drape two sheets so that they extend half in the pan and half out of the pan horizontally.
Step 4
Spread the custard evenly on top of the sheets, smoothing the surface with a spatula. Fold the phyllo sheet flaps in over the custard layer. Add the remaining sheets on top, brushing each one with melted butter.
Step 5
Score only the top layer of phyllo with a serrated knife, to enable easier cutting later.
Melt the rest of the butter and pour over the surface using a spoon. Bake at 175°C/fan for at least an hour until nicely golden brown.
Step 6
Pour over the hot galaktoboureko with the cold syrup, using a spoon, allowing time for it to be absorbed. Do not cover. Best serve warm and the same day because, once refrigerated, the custard tends to harden and lose its lovely texture.