RECIPES

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Small vegetable pies

Wash greens and let them strain well. Finely chop and salt them rubbing them, until they shrivel. Then, add the parsley, spearmint, as well as the spring onions, oil, pepper, mizithra cheese and mix well. Roll out a pastry sheet, not a very thin

Smoked pork omelette with black mustard

Place the black mustard in plenty of boiling salted water. Boil until tender, take out with a skimmer and strain completely. Saute the black mustard in olive oil for about 8 minutes. Then place in a bowl and add salt, pepper and the smoked pork.

Snails with eggplants

Chop the eggplants, salt them and allow tostand for about 1 hour. Rinse and strain them. Afterwards, sauté them in olive oil and onion and add the snails, the grated tomatoes and let them boil for a while. Pour 2-3 more glasses of water, bring

Spinach rice

Remove yellow leaves from spinach and wash it well. Use a large pot to saute the onions in olive oil. Add the spinach, tomatoes, parsley and let simmer for 12-15 minutes – do not add water. Use a skimmer to remove the mixture and leave only a

Squid with greens

Clean and wash the squid. Place them in a pot without adding any water, as they will produce their own liquid. When their liquid is completely absorbed, add the olive oil, onions, the coarsely cut garlic, as well as the dill. Add a little water and

Stewed eggplants with fèta cheese

Clean, wash and cut the eggplants in small pieces. Pour the olive oil in a pot and heat it slightly. Add the coarsly chopped onion, stir and saute for 1-2 minutes. Then add the chopped eggplant and 1 cup of water. Cover the pot and simmer

Stewed mushrooms with chestnuts

Clean and rinse the mushrooms well. Heat the olive oil in a pot; add in the mushrooms and the onions chopped coarsely, salt and pepper to taste and saute. Next, add the grated tomatoes. Ten minutes before you take the pot off the stovetop,

Stewed okras with potatoes

Clean the okras and rinse them well, then strain and season them with salt. Pour the olive oil in a pot and heat it slightly over low heat. Add the onion chopped in thin slices and saute for 2-3 minutes, but don’t let it get golden brown. Add the

Stuffed courgette flowers

Open the flowers to remove the pistil and all hard stems on the outside. Wash the flowers and place them in a vertical position in a bowl to drain off water entirely. Use another bowl and place the onion, tomato, grated courgettes, parsley,

Stuffed courgettes

Boil the courgettes for 10 minutes until crispy. Mix the mizithra with the fennel and onions for the filling. Slice the courgettes lengthwise to remove pulp and seeds and sprinkle with salt and pepper. Stuff the courgettes with the filling and place