Tuesday, 23 August 2016

Seed To Table Monday 22 August Greece Recipes

Thank you Marisha and Marnie for helping our kids with the cooking!

Or 3 cheese and silver beet pie
lots of silver beet                       
1/4 cup parsley
1 onion
500g feta
500g cheese
8tbsp parmesan
6 eggs
250g sour cream               Preheat the oven to 180 degrees.

Wash and shake semi dry the silver beet.  Roll up the green leaves into bundles and chop.  Place in a saucepan and add about half a cup of water.  Cook on a high heat until the leaves are wilted.  Drain through a colander and when cool enough squash down with a fist to remove as much water as possible.

Peel and finely chop the onion. Fry until cooked but not browned.
Rinse shake dry and finely chop the parsley.

In a large bowl crumble the feta. Add the grated cheddar and parmesan.  Add the  sour cream and place in the bowl.
Break in the  eggs, and combine all the ingredients well.
Add the silver beet and onion and combine gently.

Grease the pie dishes well.  Use 2 sheets at a time and brush with melted butter before laying on another 2 sheets until dishes are well lined with at least 8 layers of filo.
Carefully fill the pie shells with the cheese mixture

Scrunch up a few sheets of filo and lay on top of filling. Brush with melted butter. Place pies in hot oven and bake until golden, increasing the temperature to 220 if necessary.

Greek Yoghurt Cake


  • 12 tablespoons unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
    1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup fat-free Greek yogurt
  • 1/4 cup honey
Preheat oven to 180 degrees with rack in middle position. Butter and flour a springform pan. In a stand mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Beat in eggs, one at a time, until fully incorporated. Beat in vanilla extract. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, stir together yogurt and honey. Alternately add flour mixture and yogurt to stand mixer bowl in three additions, beginning and ending with flour mixture. Transfer batter to prepared pan, smooth top, and bake until top is golden brown and a toothpick inserted into centre of cake comes out clean, 35 to 40 minutes. Cool cake in pan for 10 minutes. Transfer cake to wire rack to cool completely. 

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