CHEESE PIE

                                                       

 Ingredients:

150 g (5 oz) wholemeal flour

150 g (5 oz) plain flour

Pinch if salt

¼ tsp mustard powder

150 g (5 oz) butter, cubed

1 egg

Just enough water to make a soft pliable dough

2 tsp dried breadcrumbs fir sprinkling over pastry

 

Filling:

500 g (1 lb) feta cheese, soaked in water for10 minutes if salty and drained

250 g ( ½ lb) anthoty

2 tbsp Parmesan, grated

1 large onion, peeled and finely gr

200 g (1 small tub) Greek yogurt or

1 cup bechamel

Salt, if necessary and nutmeg and freshly ground black pepper to taste

 

First, prepare the pastry.  Blend the 2 flours with the mustard powder and salt. Add the butter and pulse until the mixture resembles breadcrumbs.  Add the egg and very little water and pulse until the dough forms a ball around the hook.  Cover and refrigerate for ½ an hour at least.

 

In a large bowl, crumble the feta and anthotyro and stir in the Parmesan and onion.  Beat the eggs with the yogurt, nutmeg, and black pepper and mix with the cheese mixture until well combined. 

 

Preheat oven to 180 C (350 F).  Roll out 2 thin pastry sheets one larger than the other.  Line a buttered dish with the larger sheet and sprinkle evenly with breadcrumbs.  Spoon the filling evenly over.  Cover with the remaining pastry sheet and join the two sheets attractively together.  Score the top of the pie I serving pieces and bake for 45 minutes to 1 hour, 

                                        PRAWNS IN TOMATO SAUCE

                                                             Wild Rice 

 

Ingredients:

2 tbsp olive oil plus extra for drizzling over

1 onion, peeled and sliced

2 garlic cloves, peeled and minced

400 g (93 oz) tomatoes, halved, deseeded, grated skins discarded

Salt and paprika to taste

1 tsp sugar or more according to the acidity of the tomatoes

A handful of fresh coriander and boiled rice for garnish.

 

Sauté the onion in olive oil until transparent. Add the garlic and cook for 1 minute more. Add all the other ingredients except the prawns and cook until the sauce thickens.  Add the prawns and cook for 2 minutes more. 

 

Garnish with wild rice and coriander before serving.

                                                      SPANAKOPITA 

 

Ingredients:

2 tbsp olive oil

20 ml vinegar

10 g sugar

Salt to taste

210 ml water

200 ml olive oil

Filling :

1 tbsp olive oil

3 spring onions

1 kg  (2 lb ) spinach, washed

1/2 cup chopped mint

1/2  cup Mediterranean hartwort

1/3 cup chopped dill

Zest of 1 lemon

500 g ( 1/2 lb) feta

200 g cream cheese 

Salt and pepper to taste 

In a mixer pulse for 5 minutes the flour, olive oil, vinegar sugar,  salt, and water  When the dough forms a ball around the hook Remove from the mixer the dough should be soft and pliable place in a bowl and cover with cling film and set aside for 30 minutes.  Roll out the dough into 2 sheets one larger than the other.

Saute the spring onions in olive oil until soft.  Add the spinach, cut it into small pieces and cook until the cooking liquid evaporates. and place in a bowl. Add the Mediterranean hartwort, chopped dill lemon zest, feta, cream cheese, and salt and pepper to taste. 

Line a round baking dish with the larger dough sheet, spoon in the filling and cover with the remaining sheet.  Score the top of the pie and bake in an oven preheated to 180C (350 F) and bake for 30 minutes or until crisp and golden.     

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