Traditional Greek Phyllo dough-Litsa!

Written by Litsa Bolontzakis. Posted in Miscellaneous

This is a treasured recipe among the Greek ladies! Traditional Greek Phyllo dough a well kept secret because every region of Greece has their own way of making it and they are so proud!

It’s a gift to be able to master the art and it requires time and work, something that the new generation of homemakers are not willing to invest.

The only thing we want is for the making of  Phyllo to continue to exist and to be passed on to the new crop of foodies, and not get lost and become a memory like so many other things have.

Traditional Greek Phyllo dough

Traditional Greek Phyllo dough

So, I would like to encourage you to try and make it at least once and you will realize how easy it is!

Also, mothers, try and teach your daughters and sons how to make it, this way it will survive the test of time!

Start young before they say “I don’t like to cook”

We want them to get involved and learn from your chest of treasured recipes, the ones you know by heart, the ones that there is no recipe, just a little bit of this and a little bit of that!And that is how mothers pass down their recipes to girls of the family!

Traditional Greek Phyllo is delicious, nothing compares!

You will need.

4 cups flour

1 tsp salt

1 1/3 cups tepid water room temperature

¼ cup olive oil

2 tbsp white vinegar, or lemon juice, something with acid it makes for the perfect phyllo.

What to do

In a mixer bowl add the flour with salt and start working with the paddle.

Add the oil and work a minute or two, add the water and vinegar and continue working the dough until it becomes a ball and separates from the wall of your mixer bowl.

Remove the dough and knead a few minutes, cover with plastic wrap and let it rest in the refrigerator for about one hour.

Bring it to room temperature and cut in six pieces.

Here is what I love to do, open with your hands 1 round piece and spread some butter, open another one and place it on top of the first one, spread some butter and you place the third one on top.

Flour the surface that you are going to use, and the 3 little phyla, and start to open them.

The way you are opening your Phyllo is very smart and time-saving.

 With one effort you open 3 phyla at once.

When it bakes it separates and you have 3  Phyla for your spanakopita or what you like to use the phyllo for.

But if you feel uncomfortable, please make them one at a time!

 Remember to place your Phyllo in a buttered pan before baking! 

Your traditional Greek Phyllo dough is ready to be enjoyed.

 

 

Tiropita Litsa!

Written by Litsa Bolontzakis. Posted in Meze, Uncategorized

Tiropita with Feta cheese

Tiropita by Litsa!

Street food, snack, meze or something to enjoy at any moment is Tiropita!

A very delicious cheese pie, made with Feta cheese and eggs, something between a pie and a Soufflé!

Warm or cold, with coffee, tea, beer or wine it is absolutely delicious!

Every country has their own street food!

When in a different country make it a point to have the street food of the area, paying special attention to the way the food is prepared and how clean everything is! Also look at the person behind the cart, and their hands, how does it feel, inviting, you get a good feeling, then go ahead and have some, otherwise do not play with your vacation time!

Don’t go with the logic that heat kills all and it is just fine!

This is a very important detail if you don’t want to get sick!

Ask many questions and never assume!

I remember in one of our vacations to Colombia I was ready to get a piece from a cluster hanging from a tree thinking it was cheese, thank god someone asked me if I knew what that was, I said cheese and he said with a smile, Iguana eggs!

Needless to say, I went no further!

In Greece, they have so many to choose from, but the most famous and delicious is the Souvlaki!

Delicious lamb or pork and chicken chunks, marinated in all the amazing herbs and spices of the region and roasted in charcoal, make the best street food!

Tiropita, spanakopita, koulouri with Sesame and so much more are available and it is clean food! Delicious food and very inexpensive!

Here is my recipe for a very delicious Tiropita!

You will need:

500 gr. Phyllo

2 cups Feta cheese crumbled

6 eggs

1 cup milk

Pepper

Oil for oiling in between the phyllo

Here is what you do:

In a bowl mix the crumbled Feta cheese with 3 of the eggs and ½ cup milk, add the pepper.

Oil a rectangular Pyrex pan

Start layering the phyllo one by one oiling between each and every phyllo.Use ½ of the phyllo on the bottom and then pour the feta mixture.

Continue layering the same way until there is no more phyllo.

Score the Tiropita with a sharp knife.

In a little bowl add the other 3 eggs and the rest of the milk and with a fork mix well.

Pour this mixture on the top of your scored tiropita and make sure it covers all the area.

Sprinkle a little grated parmesan on top and bake at 350 for about 20-25 minutes.

You want your tiropita to have a nice golden color.

 

 

 

Pork loin by Litsa!

Written by Litsa Bolontzakis. Posted in Main Dishes, Uncategorized

Pork Loin By Litsa!

Pork Loin By Litsa!

Pork loin recipe for 4 people!

Pork loin, a fabulous piece of meat that is so delicious and easy to work with!

There are many ways to cook Pork loin, and it always comes out delicious.

The controversy about eating Pork goes back to the beginning of time when Pigs were scavengers, eating whatever was in front of them, therefore a forbidden meat!

Things have changed and Pigs are kept in an environment that is good and supervised, also they are fed a mix of grains such as barley, wheat, corn, canola meal, as well as legumes like peas, soybeans or lentils.

No more scavenger hunts!

Cooking it, has to be precise because it has no fat and no bone, therefore it requires attention, overcook it and it becomes hard.

I love to marinate it, and then BBQ for a few minutes on each side. I don’t like my Pork to be bloody I like it medium well, Pork has to be cooked well!

BBQ the whole thing and cut it after, this way it remains nice and juicy.

But today this is a different recipe,  one of my favorites, a crowd pleaser, and the kids love it this way!

It has a little more work but the end result is phenomenal!

 

Here is what you will need!

2 Pork loins, cut in about 2” pieces, remove the silver lining with a sharp knife.

Place meat in a bowl and season meat well with, salt, pepper, garlic salt. Paprika, oregano a touch of sugar, a little olive oil, one onion sliced and a little balsamic vinegar.

Mix well and refrigerate for a few hours.

For the breading, you will need,

2 cups plain bread crumbs and you will use all the dry seasonings you used for the meat + 1 cup chopped almonds. Be generous with your seasonings!

2 eggs lightly beaten

You will dip the meat in the egg mixture and then in the breadcrumb mixture, and fry in vegetable oil until nice and golden turning only once!

This is an amazing recipe, and I hope you like it, for sure a keeper!

You can serve a nice salad and some pasta or rice with it and you have a complete meal!

A meal to please the gods!

 

Karidopita by Litsa!

Written by Litsa Bolontzakis. Posted in Deserts


Karidopita by Litsa! 20 pieces!

 A traditional Greek dessert.A winter dessert with a nice syrup, great with a cup of coffee or tea!

I had a problem with it in the past! I never liked the strong flavor of baking soda used.I would never make it just because of that. 

Well if you don’t like something and you can do something about it, just go ahead and make the change! 

 Replacing the soda with baking powder and a touch of baking soda works so much better for me!  

Now I don’t feel the strong scent of the soda and I like Karidopita again.

You can serve it with ice cream or a dollop of whipped cream and it’s delicious.

Here is what you will need for the amazing Karidopita,

1½ cups flour

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Karidopita

2 tbsp Semolina

½ cup sugar

5 eggs

½ tsp cinnamon

½ tsp cloves

¼ cup brandy

½ cup oil

Juice of 1/2 lemon

½ tsp soda

½ tsp baking powder

½ cup milk

1 cup walnuts

For the syrup

1½ cups water

1 cup sugar

1 tbsp honey

1 tbsp of lemon juice

1 cinnamon stick

Boil all ingredients together for 6-7 min. Let cool for a few min and add slowly over the cool karidopita.

Here is how to make the cake

With your mixer beat egg whites until nice and thick,

 In an another bowl beat together the egg yolks and sugar, beat for about 10 min or until nice and fluffy. To this mixture we add slowly the oil with the juice of the lemon, slowly adding the milk, dissolve the soda in the brandy and add to the mixture.

 Add the dry ingredients, and last we add the egg whites by folding them gently into the mixture with a spatula!

Bake the Karidopita in a preheated oven at 350 for about 40-45 min. Just remember to score the Karidopita and always add warm syrup to cool cake slowly, not all at once, the cake will become muddy if we are not careful. Give it time to absorb all the syrup!

Just remember to score the Karidopita before adding the syrup and always add warm syrup to cool cake slowly, not all at once, the cake will become muddy if we are not careful.

Give it time to absorb all the syrup! And it will!

 

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The glorious taste of Greece is a gift to all who love healthy eating. Cooking with the herbs, spices, and olive oil of the Mediterranean is like inviting the sun in our lives every day. So go ahead have a sunny day!!!!!

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