MODERN GREEK RECIPES

 

                                                  GREEK FRITTATAS

8 large eggs

1/3 cup milk

½ tsp each of salt and pepper

1 cup thawed frozen spinach squeezed dry

120 g (4 oz) feta, crumbled

2 tbsp toasted pine nuts

 

Preheat oven to 180 C (250 F) and line a 30 cm round tin with buttered baking parchment. 

 

Whip the eggs and milk until well blended.  Stir in the spinach, feta and pine nuts, season to taste, and pour the mixture into the prepared tin and bake for 25 minutes until the frittata is set.  Let it cool slightly for 10 minutes before cutting into wedges.

 

 

                                      MEDITERRANIAN TUNNY FISH SALAD

2 tins tunny fish, drained

1 cucumber, peeled and cubed

1 stalk celery, threaded and thinly sliced

2 radishes, finely chopped

1 onion, peeled and grated

½ cup chopped parsley

½ cup chopped mint

¼ cup pitted Kalamata olives, chopped

1 tbsp capers

 

Dressing:

1 tsp Dijon mustard

2 tbsp olive oil

Juice and zest of 1/6 lemon

Salt and pepper to taste

 

Make the dressing by whipping all the ingredients together in a large bowl.  Add the drained tunny fish and the other ingredients, toss and serve. 

 

 

                                               GREEK CHEESE PIES

12 puff pastry shells

100 g (½ cup) feta crumbled

200 g (8 oz) cream cheese

 

Preheat oven to 220 C (425 F) and in a microwave bowl combine the feta and cream cheese and bake for30 seconds and set aside.

 

Line a tin with baking parchment.  Separate the pastry shells and place them on the tin.  Remove the cap of each shell and fill it with a tsp of the cheese filling.  Repeat the procedure with the remaining pastry shells   Add the caps and bake for 20 minutes. Allow cooling slightly before serving.

                                             GREEK FRUIT CAKE

180 g butter at room temperature

180 g sugar

4 eggs

100 g chocolate shavings

125 g almonds

125 g self-rising flour

1 tsp baking powder

1 tsp cinnamon powder

3 tbsp METAXA brandy

690 g pitted sour cherries, drained

Icing sugar 

Preheat oven to 180 C (350 F) and line a round 30 cm tin with buttered baking parchment.  Whip butter and sugar until light and fluffy and add the eggs one at a time.  Then add the chocolate and almonds, sift the flour with the baking powder and cinnamon and finally stir in the brandy and the sour cherries and spoon into the prepared tin.

Bake for 45 minutes or until a tester inserted in the center of the cake comes out clean,  allow cooling before sprinkling with icing sugar or any other way you wish to present it     

 

  

 

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