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RECIPES
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by
Chris Panos © ISBN 0-910743-14-2
Ingredients
3/4 cups sugar
1 tablespoon ground cinnamon
1 pound phyllo pastry
1/ 4 cups olive oil then brushing phyllo
SYRUP (honey and warm water)
1 cups water
tablespoon fresh lemon juice
one 2_inch strip of lemon rind
3/4 cup honey
Instructions
Combine nuts, sugar, and cinnamon. Keeping unused sheets covered with plastic wrap, place 8 sheets of phyllo pastry, one at a time, in bottom of an 8 x 14 x 2_inch pan, brushing each sheet with canola oil (see Working with Phyllo Pastry.) Sprinkle top sheet generously with 1/4 cup nut mixture and cover with 2 olive oil brushed phyllo sheets. Sprinkle with 1/4 cup nut mixture. Continue
adding oilve oil brushed phyllo sheets, sprinkling every second sheet with nut mixture, until all nut mixture is used. Place remaining phyllo sheets on top, brushing canola oil on each sheet
Cut Baklava into small diamond shaped pieces with a sharp knife. Place a pan of water on the lowest shelf in oven. Place Baklava on middle shelf above the water and bake for 2 to 21/2 hours, or until golden, making sure that the water pan is always full.
While Baklava is in the oven, prepare the syrup
Combine in a saucepan water with all ingredients except honey. Bring to a boil, and simmer for 15 minutes. Add honey, and simmer 5 minutes more. Remove lemon peel and cool.
Remove Baklava from oven and pour cool syrup over hot pastry
Note: Can be prepared and frozen, unbaked. When ready to use, bake, unthawed, in a 300_degree oven for 3 to 31/2 hours, or until golden.
- 1 Onion finely chopped
- Feta Cheese no fat 1/2 cup crumbled no fat
- Grated Kasseri Cheese 3 grams of fat ( Auchan's Stores) 1/8 cup
- Crumbled Roquefort Cheese 1/4 cup
- Dill 2 tablespoons chopped fresh
- Breadcrumbs 2 tablespoons fresh
- Egg Whites 1 large
- Olive Oil 3 tablespoons
- Spinach 2 10_ounce packages ready to use, coarsely chopped
Heat oil in large pot over medium high heat.
Add spinach; sauté until wilted and juices evaporate, about 3 minutes.
Transfer spinach to strainer over bottom of prepared dish. Sprinkle with cheese mixture.
Bake until heated through, about 20 minutes.
Preheat broiler.
Broil spinach add cheese until cheese is golden on top, watching closely, about 2 minutes.
Source: From Palia Istoria (Rhodes, Greece), a popular restaurant devoted entirely to mezedes, or starters.
- Onion 2 large sliced
- Salt
- Pepper
- Olive Oil 1 cup
- Tomatoes 4 medium size, diced
- Parsley chopped
- Fish 3 lbs. white fish steaks or whole fish such as red mullet
- White Wine 1/2 cup
Spread sauce evenly in baking dish. Place fish steaks or whole fish on top. Pour over wine and remaining oil. Sprinkle with salt and pepper and bake in a moderate oven for35 to 40 minutes.
Serves 6
With green or black olives: Blanch 1 cup olives, strain and add these about 5 minutes before the fish is ready.
6 tablespoons extra virgin olive oil
6 tablespoons balsamic vinegar
1/2 teaspoon hot red pepper flakes
2 tablespoons basil leaves, chiffonade
1 clove garlic, thinly sliced
Salt and freshly ground pepper
2 large heads radicchio de Treviso
4 1 -inch thick slices Italian peasant bread, grilled
Instructions
Halve the radicchio from top to bottom and place on an un-oiled grill or under the broiler. Cook until wilted, about 3 minutes per side. Cut each half in half again to form wedges. Cut the core piece out and separate the leaves. Toss the leaves in a bowl with the remaining 4 tablespoons oil and 4 tablespoons vinegar, then season to taste with salt and pepper.
Arrange the radicchio leaves on four plates like the fingers of a hand. Spoon the bean mixture onto four freshly grilled bread slices, place one slice in the middle of each salad and serve.
Yield: 4 servings
Prep Time: 15 minutes
Cooking Time: 6 minutes