The Greek Food

Category: Special

  • Greek Omelette with Feta and Olives

    Greek Omelette with Feta and Olives

    You can use a lot of variations to make an omelette but there is always something special when you add feta cheese on it.

    Ill be honest, i do like a lot to make an omelette with sausages or bacon. Its perfect and they are the best to make this snack really filling for you. However, not everyone likes it the same like so you always need to have some variations ready.

    Feta cheese and tomato are really nice cause they freshen up the taste and they are ideal for you during summer. You can add, various herbs also depending on your preferences but in my opinion nothing can beat oregano in this situation.

    I mean, lets be honest, feta cheese can only be mixed with oregano..

    INGREDIENTS FOR GREEK OMELETTE WITH FETA

    • 3 eggs (one person)
    • 2 tbsp of olive oil
    • Pepper
    • 100gr of Greek Feta Cheese
    • Large hand full of -ideally- sliced kalamata olives. Sliced
    • 1-2 tomatoes chopped
    • Lots of oregano

    HOW TO MAKE GREEK OMELETTE

    1. Add some olive and heat the pan to high. Whisk the eggs in a large bowl with a bit of pepper and salt, if you want but bear in mind that feta is salty.
    2. Throw in the eggs and reduce to medium/low after 2 minutes.When they are still half cooked add the tomato, olives and feta and spread them on top
    3. With a flat cooking utensil, flip half of the omelette on top and continue to cook it like a sandwich. Flip it on more time so it wont be burned from one side only.
    4. Serve it by adding more oregano on top and sprinkle a bit more of olive oil
  • Pasta with Tzatziki

    Pasta with Tzatziki

    Lets say you want to cook something Mediterranean and you are not sure what. This can help you, a pasta with tzatziki, the most famous sauce in Greece.

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  • Aubergine pie with Feta Cheese

    Aubergine pie with Feta Cheese

    Aubergine is by far my favourite ingredient of the summer and one of my favourites in general . So I was wondering how it would taste in a pie with feta cheese. It didn’t disappoint.

    The following pie is so easy to make that you don’t need any huge experience. If you use ready made phyllo pastry then it would be piece of cake.

    Aubergines are the summer ingredient of choice and one of the basic ones in Mediterranean cuisine.    Aubergine together with onions and feta cheese together with sesame on top will make you forget spinach pie and all other pies. Even if I do like spinach pie … a lot…

    Ingredients for Aubergine

    • 3 big aubergines cut in cubes
    • 2 big onions in slices
    • 2 eggs
    • 200gr of feta cheese
    • Thyme and Oregano
    • 1.5 cup of semolina
    • Olive oil
    • Salt and pepper
    • Sesame seeds

    How to cook Greek style Aubergine pie

    In a small pot we add the aubergines in a bit of olive and we stir them good until they get a good color all around.

    Add the onions, salt and pepper and the semolina and stir them until we don’t have any more juices.

    When the mixture is cold, add the eggs and the feta cheese together and stir them to become one mixture. Add the seasoning also.

    In a nice deep pan, add the first pastry sheet. Put all the mixture and spread it nicely. Add the second sheet on top and close nicely the edges. Put the sesame seeds on top and spread them everywhere.

    Put it in the oven and bake it for around an hour in 180c .  Timings differ depending on the oven.

    Aubergine pie with feta cheese
  • Roasted Sweet potatoes with Feta cheese

    Roasted Sweet potatoes with Feta cheese

    Obviously sweet potatoes were something that i learned during my years in UK but the combination with feta cheese and chickpeas make it a great lunch for every day.

    Chickpeas is something that we used to eat mainly as a chickpea soup but obviously that is not the only way to taste them. I guess if you mix feta, with sweet potato and chickpeas you will get a healthy and nutritious dinner but that wasn’t what attracted me to this. What i do like is how easy it is to make and ideal for everyday of the week when you are rushing after work.

    The mix just allows the main ingredients to stand out, and they all complement each other perfectly. To make the recipe faster i use already boiled chickpeas.

    INGREDIENTS

    • 1kg of sweet potatoes. The biggest you can find
    • 2 teaspoons of olive oil
    • Salt, Pepper
    • 350gr Chickpeas already boiled.
    • Juice from 1 lemon
    • 1 tea spoon of cumin
    • Coriander
    • 150gr feta cheese
    sweet potatoes with feta cheese
    Sweet Potatoes with feta cheese

    Method

    • Preheat the oven in 200c . Put some olive oil on the top side of the sweet potato. Afterwards place them with the flesh looking down in a baking pan.
    • Cook them for 45 minutes or until the flesh is soft enough
    • Remove them from the oven and with a spoon make space in there flesh, removing if needed some of the flesh and keeping it in a bowl.
    • Mix the chickpeas with the feta cheese, cumin and the lemon juice adding as much salt as we like. -Also add any flesh from the sweet potato was left
    • Add them in the sweet potatoes and make sure to sprinkle a bit of feta on top also. Bake them for 10 more minutes until the feta cheese starts to melt.
    • When you are done, sprinkle with some olive oil and add a bit more of coriander. Enjoy!
  • Pastourmadopita – A dirty pleasure

    Pastourmadopita – A dirty pleasure

    Pastirmas (or pastourmas) is a sausage that is particularly popular in Turkey and generally in the Arab states. Its name comes from the word pastırma et, which means pressed meat in Turkish, possibly because of the custom of nomads and migratory breeds in general, to have meat with them.

    My father who had roots from Asia Minor really loved it and we had him many times cooking it when he was at home.

    Pastirmas is made from the side of the animal. It is usually made from calf, lamb, camel, or buffalo. Better and more expensive, it is considered the camel side pastry.

    The meat must lose all its liquids and then bake with thick salt. It is first placed between two woods that are tightened slowly and more tightly in order the water is drained. At the last stage, the pasted meat is covered externally with a layer called “çemen”, a mixture of spices consisting of cumin, cassava, garlic and paprika. It dries hung in the air, in the sun, for about 30 days, or smokes for shortening of time.

    Many people don’t want to try it because it smells really bed and that is due to the cement, so many remove it before they consume it but thats up to you. It can be eaten with eggs, together with tsipouro, but the best way to appreciate it is the pastrima pie or in Greek “Pastourmadopita” .

    pastourmadopita
    The pastourma pie is ready!

    Ingredients for Pastourmadopita

    • 10 slices of pastirma
    • 2 slices of peppers sliced
    • 200 gr of kasseri cheese or any similar hard cheese.
    • 4 tomatoes sliced
    • 2 tea spoons of olive oil
    • salt/pepper
    • 2 sheets of pastry dough
    • White mushrooms sliced
    • 1 egg
    • Poppy seed (not necessary)
    All of our ingredients and the pastirma on top!
    All of our ingredients and the pastirma on top!

    METHOD

    Pretty simple to be honest… Its always simple if you dont have to make your own dough

    • Lay the first sheet of dough in a deep pan.
    • Start adding all ingredients one after the other. Leave some space in the sides so the sheets can stick together easily
    • Make sure that your remove the liquids from the tomatoes.
    • Break the egg and add the half of it around .
    • Put the second sheet and close it using a fork carefully. Make sure that you don’t leave any spaces. Add the rest of the egg on top and sprinkle it around as this will help “close” the edges of our pie.
    • Sprinkle with poppy seeds on top.
    • Bake for around 1 hour depending on your oven.

    Many are adding various herbs also in the pie but i think that kills a bit the flavour from the pastirma, which should be the main focus. Either way, enjoy!