Chtapodi Laborigani

Greek Recipe Chtapodi Laborigani
Another nice Greek recipes to try...the Octopus with Oil and Oregano..a unique one !

Greek Recipe Ingredients:

• 2.20 lb Octopus
• 6 oz Olive Oil
• 1-2 Pinch Oregano (To Taste)
• 1-2 Pinch Pepper (To Taste)
• 2-3 Pinch Salt (To Taste)
• 3 oz Vinegar

Greek Recipe Instructions:

* Wash the octopus and remove the ink bag.
* Place the octopus in a pot with the vinegar and a little water.
* Bring to a boil and simmer until tender.
* Cut the octopus into small pieces and add the salt.
* Beat the oil, vinegar and oregano together and pour over the octopus and the Greek appetizer is ready to serve. ...nice ! Bon apetit !
Greek-recipe:frikassee-of-lamb.

FRIKASSEE OF LAMB

GREEK FRIKASSEE OF LAMB

Greek Recipe Ingredients:

* Two large KOS LETTUCE or HARD lettuces
* Six lamb chops
* Some olive oil
* Fresh dill
* Four eggs
* Juice from two lemons
* Two sliced onions
GREEK RECIPE INSTRUCTIONS Put the oil in a pot and cook the onion slices until soft. Put the salted lamb chops in the hot oil, and brown both sides. Clean the lettuce leafs with water and without removing all the water from them, place them over the lamb chops. Add the fresh dill, cover, and let cook turning the lamb chops over (medium/high setting). When the lettuce is cooked (should be very soft and look wilted) and the lamb chops feel very soft (about 30-40 minutes), remove from the fire and let cool for about 5 minutes. In the meantime, mix the eggs using a mixer and slowly add the lemon juice. Using a ladle, pick up some of the juice from the pot and add to the eggs/lemon mixture while the mixer is continually beating them. Keep on adding the juice until most of it is in the egg mixture (which by this time should be the same temperature as the pot). Empty the egg mixture into the pot and using a big wooden spoon, mix them vigorously to avoid curdling.

GIOUVETSI / LAMB STEW IN CLAY POTS

GIOUVETSI / LAMB STEW IN CLAY POTS

Greek Recipe Ingredients:

* 1 kg of lamb(chops/neck, whatever)
* Three sliced onions
* 1 litre/1 quart of tomato pureé or tomato paste for cooking
* Some olive oil
* 1kg/2lb of 'rice' pasta available in Italian or Greek delicatessens (called Kritharáki)
* Salt, pepper and oregano seasoning

Greek Recipe Instructions
In a clay pot (or heavy cast iron pot), put the oil and let heat in an oven at high setting. Add the sliced onions and brown. Sprinkle the lamb with salt and pepper and place in the pot to brown the sides. When the lamb starts cooking, place the tomato over it and add the same amount of water. Let it heat for about 1 hour until the lamb feels soft and much of the water has evaporated (add water if needed). Remove from the oven, and put the 1 kg of 'rice' pasta. When the pasta is cooked (another 10 minutes), remove and serve hot...enjoy the Greek recipe of lamb stew !
Greek-recipe: spinach-piespanakopita

SPINACH PIE/SPANAKOPITA

GREEK SPINACH PIE/SPANAKOPITA
Greek Recipe Ingredients:

* One pack of very thin 'fílo' pastry (obtained from a specialist deli)
* 1 Kg / 2 lb of spinach, either frozen or fresh
* 1 kg / 2 lb of féta cheese
* 250g / 1/2lb of butter or margarine
* 2 cloves of garlic or garlic power

GREEK RECIPE INSTRUCTIONS
If the spinach is raw, cook and slice thinly. If frozen, defrost. In either case, mix the féta cheese with the spinach to make a mixture, adding the chopped garlic. Spread some butter on an oven tray. Open the fílo package and place each thin pastry (it is as thin as paper) on the tray, buttering each one using a brush. After you have done 8 fílo slices, place the spinach/féta mixture and spread over the entire oven tray, covering the 8 pastry slices. On top of this, place the remaining pastry slices, buttering each one of them as well. Notch the last one creating 2 inch (5 cm) on a side, squares. Place in a medium heat oven and cook till brown.

GREEK MEATBALLS AVGOLEMONO (with egg and lemon sauce)

GREEK MEATBALLS AVGOLEMONO (with egg and lemon sauce)
Greek Recipe Ingredients:

* 500grams / 1 lb of ground beef
* 250grams / 1/2 lb butter or margarine
* 125grams / 1/4 lb rice
* 1 egg
* 1 onion, finely chopped, parsley, salt, pepper
For the sauce
* 2 eggs
* 2 lemons
GREEK RECIPE INSTRUCTIONS
Mix all the ingedients together, and mould into round 1 inch / 2.5cm balls. Put some water in a pot, place the butter and balls in it carefully. Let them cook for about 20 minutes and then let cool. In a separate bowl, beat the eggs with a mixer and slowly, while beating, add the lemon juice ensuring that the sauce doesn't curdle. With a ladle, take some of the juice from the meatball pot, add to the sauce, all the time mixing. Keep doing this until all the juice has been mixed in the sauce. Empty all the sauce on top of the meatballs and serve with some sprinkled parsley.

KEFTEDES / MEATBALLS

GREEK KEFTEDES / MEATBALLS

Greek Recipe Ingredients:

* 1lb / 1/2kg of ground beef
* One choped onion
* 1 egg
* Some olive oil
* Some chopped mint leaves
* Some flour
* Salt, pepper and oregano seasoning

GREEK RECIPE INSTRUCTIONS
Mix the meat with the mint, the egg and the onion. Season with oregano, salt and pepper. Form into egg size balls. Heat the oil. Roll the meatballs in flour and place in the hot oil. When turning brown, turn, cook other side and serve hot...Enjoy it !

GREEK RECIPES : CHEESE PIES / TYROPITA

GREEK RECIPES : CHEESE PIES / TYROPITA

Greek Recipes Ingredients:

* 1/2 kilo / 1 pound of Féta cheese, either whole or in pieces
* Four tablespoons butter or margarine
* 6 eggs (or 3 eggs)
* 1/2 cup chopped parsley
* Pastry called Filo composed of very thin pastry sheets (can be found at specialist delis in North America or Frozen in Europe
* 3 cups of white bechamel sauce (optional)
* Salt, pepper, nutmeg

GREEK RECIPES INSTRUCTIONS
This dish can be done in triangle sized chunks. After you butter the fillo and you put the filling in it, fold it in single triangles and place them on the oven dish.
Crush the Feta to a paste, add the bechamel sauce, and the eggs, while stiring well. Add the salt, pepper and nutmeg. Line the baking pan with oil, and then place about 6-10 sheets of filo, buttering them on each side. Pour the batter and flatten with a spatula. Then continue with the rest of the filo sheets (should be about 20-25 in a package). Trim the edges and with a sharp knife, outline the serving squares on the top sheet (you dont have to actually cut them, just press the knife on the top surface to mark them - they should be about 2 inche squares (5 cm). Bake in a moderate oven for about 30 minutes, or until the top sheet is dark brown. Now cut the squares you marked earlier and serve, after letting it cool a little.