Starters

Tzatziki Recipe

Tzatziki Recipe

Ingredients:

Tzatziki

½ kilo (1 lb 2 oz) strained yogurt
1 cucumber
4-5 cloves grated garlic
4 tablespoons Sitia Extra virgin olive oil
2 tablespoons vinegar
Salt and Pepper

Instructions:

Drain the cucumber. Mix the yogurt and the cucumber in a bowl. Add the garlic. Pour in the olive oil and vinegar alternately mixing with a mixer.

Serve it as an appetizer.

Tyropita (Cheese Pie) Recipe

Tyropita (Cheese Pie) Recipe

Ingredients:

Cheese Pie (Tyropita) Recipe

1 lb Feta cheese
1 lb Filo pastry
1/4 lb Ground Kefalograviera cheese
1 cup Milk
3 tb sp Butter
4 Eggs (beaten)
Dill or Knossos Mint (diced)
Pepper
A little margarine

Instructions:

Mash the feta cheese with a fork and add the Kefalograviera, milk, butter, dill (or mint), eggs and pepper. Butter a pan with the margarine and place half the sheets of Filo on the bottom also buttered with the margarine (so it doesn’t stick) Pour the cheese mix and cover with the rest of the Filo sheets, also buttered with margarine. Bake in medium oven for about 1 hr.

Spanakopita (Spinach Pie) Recipe

Spanakopita (Spinach Pie) Recipe

Ingredients:

Spinach Pie (Spanakopita)

½ kilo (1 lb.,2 oz) spinach
6 spring onions, finely chopped
½ teacup dill, finely chopped
1 ½ teacups Sitia Extra virgin olive oil
Salt-pepper
Feta cheese
PASTRY
½ kilo (1 lb., 2 oz) flour
2 eggs
½ teacup butter
1 teacup warm water
Salt

Instructions:

Clean and wash the spinach meticulously, then drain it well. Saute the spring onions in the olive oil on medium heat until they become transparent but not brown. Shred the spinach in large pieces and add it to the onions. Season to taste. Cook for about 15 minutes over a medium heat so as the ingredients remain in the pot without any liquid, stir in the dill and the feta cheese.

Prepare the pastry as follows :

Place the flour in a bowl, add the eggs, the melted butter, salt and as much warm water as is necessary for a dough that is pliable. Knead the dough well and roll it out in thin pastry sheets with a rolling pin. Line an oiled pan with a pastry sheet, brush with olive oil, then lay two or three pastry sheets brushing each one with olive oil again. Spread the filling evenly and cover it with 3-4 layers of pastry sheets oiled in the same way as previously. Bake in a medium oven for about 45 minutes. Cut the spinach pie into pieces and serve it either hot or cold.

Saganaki with Cheese

Saganaki with Cheese

4-6 servings
12 eggs
4-6 portions Gruyere cheese
1 teacup flour
2 teacups Sitia Extra virgin olive oil
Heat the olive oil in a frying pan. Be careful not to burn or smoke. Mix 2 eggs with flour to make a paste. Divide the Gruyere cheese into portions, immerse each portion into water first, then into the egg and flour mixture, and fry it in the heated oil until it becomes on both sides light brown in colour. Fry the remaining eggs separately in olive oil and serve them alongside the fried cheese.

Aubergine Salad (Melitzanosalata)

Aubergine Salad (Melitzanosalata)

Ingredients:

5-6 servings
4-5 eggplants (Aubergines)
2-3 ripe tomatoes, finely diced
1 small onion, grated
2 teaspoons parsley, finely chopped
150 grams (5 oz) refined oil
The juice of one lemon
Salt-pepper

Instructions:

Pierce the eggplants with a fork, place them in a pan and bake in a medium oven for about an hour and a half. Remove the eggplants from the oven, let them cool and prepare them as follows: slice each eggplant in the middle and scoop out the pulp. Finely chop the pulp, drain it to remove all liquid and place it in a bowl. Drain the diced tomatoes and add them to the eggplant pulp along with onions, salt and pepper and parsley. Gradually add the lemon juice and oil while mixing all the time.
Note: you may replace the refined oil with a jar of mayonnaise.

Greek Salad Recipe

Greek Salad

Greek Salad Recipe

3-4 Tomatoes

2 medium-sized cucumbers

1 sliced onion

1 lettuce (cut)

1 green sliced pepper

200 grams (7 oz) Feta cheese

3-4 tablespoons Sitia Extra virgin olive oil

2-3 table spoons vinegar

150 grams (5 oz) black olives

2 tablespoons caper (optional)

Knossos Oregano

Salt & Pepper

First wash all the vegetables very well. Slice the tomatoes in thin quarters. Peel and slice thinly the cucumbers. Add the cucumbers, the lettuce, the oregano, the black olives, the onion, the green pepper and the caper (optional). Dress the salad with the olive oil, vinegar and salt and mix them. Add the Feta cheese broken into small pieces.
The above recipe is for 5-6 servings.

Dolmades Recipe

Dolmades Recipe

Dolmades Stuffed Vine Leaves

½ kilo (1 lb. 2 oz) long-grain rice, wash and stained

½ kilo (1 lb. 2 oz) fresh or preserved vine leaves

2-3 spring (fresh) onions, finely sliced

2 tablespoons parsley finely chopped

2 tablespoons dill, finely chopped

1 teaspoon Knossos mint

300 grams (5 oz) Sitia Extra virgin olive oil

Juice of one lemon

Salt-pepper

Wash the vine leaves well, scald them with boiling water and place them on a platter.

Prepare the stuffing as follows:

Saute the onions in the olive oil lightly. Add the washed and strained rice, the chopped parsley and dill, the mind, a small amount of water, salt and

pepper and let these cook for about 10 minutes. Remove from heat and let the mixture cool. Place a teaspoon of the stuffing near the base of the leaf (at the stem end) and fold it as follows:

Press the stuffing into a small sausage-like shape and fold over it the stem end and both edges-towards the middle-inwards. Then roll the stuffed leaf over to make a tight small bundle. Line the bottom of a pot with vine leaves and lay the stuffed leaves in circles. When one layer is finished, begin a new one on its top. Add same water and lemon juice and cover the last layer of stuffed leaves with an inverted plate to prevent the leaves from coming apart. Cook on medium heat for an hour and a half. Serve cold.

See our Greek Recipes section for Great Dolmades Recipes and many other.