COOKING WITH CHEESE

 

                 

 

Here are several recipes with cheese:

 

                                                      KATAIFI CHEESE PIE

1 packet kataifi, fluffed out and divided

Butter

 

Filling

300 g (10 oz) feta, thickly grated

300 g (10 oz) anthotyro, thickly grated

150 g (5 oz) Cretan graviera, thinly grated

150 g (5 oz) San Mihalis, thinly grated

Freshly ground white pepper to taste

1 tsp grated nutmeg

(Mix everything well together)

3 eggs

1 litre (4 cups) milk

 

Preheat the oven to 180 C (350 F) and place ½ the kataifi in a buttered Pyrex dish.

 

Spoon the filling evenly over and cover with the remaining kataifi, brush generously with butter and bake for 30 minutes or until puffed and golden.  

 

 

                                     CEPHALONIAN LEEK AND CHEESE PIE

Cephalonians are the only residents of the Ionian Island that, traditionally, prepare pies.

 

Pastry:

500 g (1 lb) self-rising flour

2 tbsp San Mihalis, grated

½ tsp mustard powder

300 g (10 oz) butter, cubed

4-5 tbsp white wine

 

Filling:

1 kg (2 lb) leeks, trimmed, split lengthwise and thoroughly washed, then sliced, boiled and drained to remove as much liquid as possible

5 medium-sized eggs, 1 separated please see the instructions

500 g (1 lb) feta cheese, soaked in water if salty

4 tbsp San Mihalis

Freshly ground black pepper to taste, be sparing with the salt

 

Preheat the oven to 180 C (350 F).

Mix all the ingredients for the pastry in a food processor until a soft, pliable dough is obtained. Add a little more wine if it crumbles.  Gather into a ball, flatten it out, cover with clingfilm and refrigerate for 30 minutes at least.

 

Meanwhile, mix the leeks with the 4 whole eggs and the egg yolk, the cheese, salt and freshly ground black pepper to taste.

 

Divide the dough for the pastry and roll it out thinly between two pieces of baking parchment.   Place the one sheet of pastry in a 30 cm (12 inch) diameter buttered dish, brush with the beaten egg white, and spoon the filling evenly over. Cover with the remaining pastry sheet, pinching the edges to seal.  Slit 2 or 3 vents to allow the pie to breathe, brush with melted butter and bake for about 30 minutes or until crisp and golden.

 

 

                                                        CRETAN BREAD

 

A delicious nutty bread.

 

250 g (½ lb) wholemeal barley flour

250 g (½ lb) plain flour

30 g (1 oz) fresh yeast

1 tbsp Greek honey dissolved in

2 tbsp warm water

Extra warm water if necessary

Freshly ground black pepper to taste, salt only if necessary

3 tbsp olive oil, separated

250 g ( ½ lb) grated Cretan graviera

 

Place the two kinds of flour in a food processor and pulse to combine.  Add the diluted yeast and extra water very gradually and the pepper, grated cheese and a little olive oil. Blend until the dough forms a ball around the hook.

 

Remove the dough from the food processor, place on a floured surface and knead for 5 minutes.  Place the dough in a bowl, brush with olive oil cover with cling film and a small blanket and allow to prove for 40 minutes until doubled in bulk.  Punch the dough down and knead for 5 minutes more.  Shape into two cylinder-shaped loaves.  Place them on a baking tin lined with baking parchment, cover and let rise for 15-20 minutes more.

 

Meanwhile, preheat the oven to 180 C (350 F).  Brush the loaves with olive oil and bake for 40-45 minutes until crisp and brown.  

 

 

                                  BREAD WITH ONIONS OLIVES AND FETA

This is a recipe for a delicious bread that keeps fresh for over a week.

 

500 g (1 lb) plain flour

8-10 tsp dried yeast

Salt to taste about ½ tsp

2 medium-sized onions, peeled and finely chopped

1 tsp honey diluted in

250 ml (1 cup) tepid water

1 cup stuffed olives, sliced

1 cup feta, crumbled

 

In a large, warm bowl mix flour with yeast.  Then add the onion, salt, cheese and mix well together.  Add the honey and water mixture and knead vigorously for 10 minutes until the dough becomes elastic and soft.

 

Place the dough in a bowl and cover with a plastic bag and a small blanket and allow to prove until doubled in bulk about 30-40 minutes.  Shape 2 loaves and cover and allow to rise until doubled in bulk.  Slash the loaves, brush with olive oil and bake in an oven preheated to 180 C (350 F) for 40 minutes until crisp and golden.

 

 

                                          SPINACH AND FETA SOUFFLE

2 tbsp fine dry bread crumbs

Butter melted

8 cups fresh spinach,  stemmed, boiled and strained

1 1/2 tsp olive oil

1 onion, peeled and finely chopped  

375 ml ( 1 1/2cup) milk

1/3 cup cornflour

2 large egg yolks

1 cup crumbled feta

Chopped dill and marjoram

Freshly ground black pepper to taste

6 large egg whites whipped stiff with a pinch of salt

Preheat oven to 180 C (350 F) and brush a souffle dish with butter and sprinkle with bread crumbs tapping off the excess.

Heat the spinach in a large frying pan and cook until all the water has evaporated and chop.  Saute the onions and garlic in olive oil, until soft and add the spinach and cook for1 minute more. Dissolve the cornflour in cold milk then add hot milk and simmer until thick and smooth and set aside to cool a little. Add the egg yolks, one at a time, stirring well to incorporate before adding the next. Stir in the spinach, feta, herbs until well combined.  Gently but thoroughly fold in 1/3 of the whipped egg whites, then fold in the remaining egg whites until no traces of white are evident.

Place the batter in the prepared souffle dish and bake for 35-40 minutes until puffed and golden.  Serve immediately.