Kotopita (Chicken Pie with rice and raisins) Recipe
Kotopita (Chicken Pie with rice and raisins) Recipe
Ingredients:
8-12 servings)
1/4 cup, plus 2 tablespoons, Sitia Extra virgin olive oil
3 large onions, peeled and finely chopped
1 1/2 pounds boneless chicken breasts, trimmed, poached, and shredded
1/2 teaspoon
Knossos cinnamon powder
1/2 teaspoon Knossos ground nutmeg
1/4 cup long-grain rice
2 teaspoons Knossos mint
1/2 cup golden raisins
2 eggs
Salt, black pepper, to taste
1/2 cup grated kefalotyri cheese
1 pound box fillo pastry
3/4 – 1 cup butter, melted, or Sitia Extra virgin olive oil for brushing
Instructions:
Heat 1/4 cup of the olive oil in a large skillet and saute the onions until wilted.
In a large mixing bowl, combine the onions, shredded chicken, spices, rice, mint, raisins and remaining olive oil.
Mix in the beaten eggs, and season with salt and pepper.
Bake in a preheated oven at 375 F for about 50 minutes to one hour, or until the fillo is crisp and golden.
Remove, cool for 20-30 minutes, and serve.
Categories: Chicken, Greek Cooking, Greek Recipes, Mains, Meat, Poultry Tags: chicken pie
Greek Meat Pie Recipe
Greek Meat Pie Recipe
Ingredients:
Greek Meat Pie Recipe
1 ½ kilos (3 lbs 6 oz) minced (or chopped) lamb
1 kilo (2 lbs 4 oz) onions
5 tablespoons butter
10 eggs, lightly beaten
1 teacup milk
2 teacups semolina
salt – pepper
Cinnamon
1 kilo (2 lbs 4 oz) Filo pastry
Ingredients:
Heat half the butter in a pan and saute one finely diced onion. Add the minced (or chopped) lamb, salt and pepper, the cinnamon, two teacups water and cook, until all the water is gone. Quarter the remaining onions and boil them in broth (or in water containing the bones of the lamb) in another pot.
When the onions are done, take them out and puree them. Strain the broth and keep only two teacups of it. Prepare a cream with the milk, the semolina and the broth. When this cream is cold enough, add the pureed onions, the beaten eggs, the remaining butter, the cinnamon, salt and pepper.
Brush the bottom and sides of a pan with butter and the line it with half the sheets of Filo pastry, brushing each one with melted butter. Spread the minced (or chopped) meat evenly and pour the cream mixture over it. Cover with the remaining sheets of Filo pastry, brushing each one with butter, particularly the top one.
Bake the pie in a medium oven, until its top starts to turn pale golden.
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Categories: Greek Cooking, Greek Recipes, Lamb, Mains, Meat Tags: greek meat pie
Cretan Meat Pie Recipe
Cretan Meat Pie Recipe
Ingredients:
Cretan Meat Pie Recipe
Lamb
Filo pastry
1 Onion (diced)
Knossos Garlic
Cheese
Nutmeg
Sitia Extra virgin olive oil
Knossos Oregano
Salt
Pepper
A little margarine
Instructions:
Boil some lamb (or any meat you want) in lightly salted water. Cut the meat up into little pieces. Season to your liking (salt, pepper, oregano, etc…) Add sautéed onions and garlic if desired. Mix the meat with various cheeses (swiss, mozzarella, kefalograviera) Spread the mixture on to oiled up Filo (you can make your own or buy ready made but ALWAYS USE OLIVE OIL as this is a Cretan recipe) Roll up the Filo taking care to tuck in the sides as you go. Bake it until it is golden brown – about 1/2 hour.
Categories: Greek Cooking, Greek Recipes, Lamb, Meat Tags: Cretan Meat Pie
Greek Roast Lamb
Greek Roast Lamb
Greek Roast Lamb:
Ingredients
1 large leg of lamb , about 3kg/6lb 8oz
6 garlic cloves
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1½ kg new potatoes
400g can chopped tomatoes
large handful pitted olives
Cooking Instructions
1.Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
2.Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
3.Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.
Tasty!!
Categories: Greek Cooking, Greek Recipes, Lamb, Mains, Meat Tags: greek lamb, Greek Recipes, Knossos Oregano, Throughout Greece
Veal with Spaghetti
Veal with Spaghetti
Ingredients
5 tablespoons Sitia Extra Virgin Olive Oil
2 1/4 lbs veal
1 large onion, finely chopped
3 cloves of garlic, coarsely chopped
100 ml white wine
2 1/4 lbs ripe tomatoes, peeled, seeded and chopped
1 cinnamon stick
5 – 6 cloves
2 – 3 bay leaves
1 lb spaghetti
1 cup grated cheese
salt and pepper
Cooking Instructions:
Wash the veal, cut into cubes and dry.
In a large pot heat olive oil and add veal.
Cook turning on all sides on moderate heat until juice is evaporated.
Stir in wine, garlic, tomatoes, cinnamon, cloves, bay leaves, salt, pepper, 1 – 2 cups water and simmer until the veal is soft enough, about 1 1/2 hours.
In another large pot put in water, 1 teaspoon salt and bring to a boil.
Add spaghetti and boil for 15 minutes over high heat.
Transfer the spaghetti into a colander and rinse with cold water.
Serve spaghetti topped with veal and sauce and sprinkled with grated cheese
Categories: Greek Cooking, Mains, Meat, Pasta, Veal Tags: Greek Recipes, Kakavia Recipe Ingredients, Knossos Oregano, pasta, spagetti, Throughout Greece, veal
Cretan Meat Pie Recipe
Cretan Meat Pie Recipe
Lamb
Cretan Meat Pie
Filo pastry
1 Onion (diced)
Knossos Garlic
Cheese
Nutmeg
Sitia Extra virgin olive oil
Knossos Oregano
Salt
Pepper
A little margarine
Boil some lamb (or any meat you want) in lightly salted water. Cut the meat up into little pieces. Season to your liking (salt, pepper, oregano, etc…) Add sautéed onions and garlic if desired. Mix the meat with various cheeses (swiss, mozzarella, kefalograviera) Spread the mixture on to oiled up Filo (you can make your own or buy ready made but ALWAYS USE OLIVE OIL as this is a Cretan recipe) Roll up the Filo taking care to tuck in the sides as you go. Bake it until it is golden brown – about 1/2 hour.
Categories: Greek Cooking, Greek Recipes, Lamb, Mains, Meat Tags: Knossos Garlic, Knossos Oregano, Sitia Extra
Beef Stifado Recipe
Beef Stifado Recipe
Ingredients
6 servings
6 servings beef (1 ½ kilos approx. or 3 lbs. 6 oz)
Beef Stifado
1 kilo small onions (2 lbs. 4 oz)
1 teacup Sitia Extra virgin olive oil
1 teacup vinegar
2-3 ripe tomatoes
Rosemary
1 bay leaf
2 cloves garlic
Salt
Pepper corns
1, Wash and strain the meat pieces.2, In a pot, heat the olive oil over a medium fire and brown the meat. Add the onions and allow these too saute for about 5 minutes.3, Add the vinegar, the tomatoes (finely diced), the garlic, the rosemary, salt, pepper, the bay leaf and an amount of water.
4, Allow the ragout to boil for about two hours, until it is left in its own sauce.
Serve hot
Categories: Beef, Greek Cooking, Greek Recipes, Mains, Meat Tags: Beef, Greek Recipes, Stifado