bread · Greek recipe

Greek Bread with Yogurt

Greek Bread with Yogurt

I just adore this little pinnacle on top of the white bread loaf I baked recently – succumbing to a sudden desire to make white bread finally. White-white bread. White as snow which hopefully will not come in an avalanche as it did last November.

Greek Bread with Yogurt

Here it is once more:

Greek Bread with Yogurt

And although I did cheat with this recipe using smetana (Russian 15% fat sour cream) instead of Greek yogurt, it turned out really nice and almost … creamy. It was a challenge not to throw in some extras which I’d normally use (all types of bran, wheat germ, whole seeds, ground seeds etc) but I held on tight.

Greek Bread with Yogurt

1 year ago – Tram to Polytechnic University

2 years ago – Tarascon and Beaucaire, on Bike and on Foot

3 years ago – Enjoying Indian Summer in Imatra, Finland

4 years ago – Two Recipes for Your Loaf Pan

5 years ago – Borodinskiy Rye Bread

6 years ago – I’m Alright! Still Baking =)

Greek Bread with Yogurt or Ψωμί με γιαούρτι adapted from the homely tantekiki.blogspot.com will make super-soft super-white bread perfect for cheese sandwiches or buterbrot. See my remarks in italics.

Ingredients

  • 550 g all-purpose flour
  • 9 g yeast (1 package) – I used active dry yeast
  • 1 1/3 tsp salt
  • 1 tsp sugar
  • 300-310 ml lukewarm water
  • 80 g yogurt – I used smetana, aka 15 % fat sour cream but feel free to use (Greek) yogurt
  • 2 Tbsp olive oil (Greek, please!)

Procedure

In a bowl place flour, yeast, sugar, yogurt and olive oil (as I was using active dry yeats, I first activated it in lukewarm water with sugar and salt). Dissolve salt in lukewarm water and then gradually add it to the bowl in three parts, starting to knead. If the dough is too sticky, do not add more flour but oil instead to grease your hands. Knead some more till you get a soft ball of dough. Grease your bowl with oil as well as the dough ball. Cover and leave inside your oven with the light on for 1-2 hours until the dough is fully risen (I just left it in a safe spot of my kitchen).

When the dough doubles, divide it into two equal parts and shape each into oblong loaves (I only made 1 loaf). Place the loaves into appropriate pans lined with parchment paper that you should grease with some oil (which I did not). Cover and leave to rise again for 40-50 minutes more or until they rise and cover 2/3 of the pan. Meanwhile preheat the oven to 170 ‘C.

Make 4-5 diagonal slashes on top of the loaves, spritz with some water and then brush with oil (optional). Place the loaves on the second shelf from the bottom, also placing a baking dish with some water in it on the bottom to create steam (I usually use the metal shelf placed right onto the bottom). Bake for 40-50 minutes or until the loaves are golden brown. Take them out of the oven, leave for 5-10 minutes to cool and then take them out of their pans onto a cooling rack. When the bread is completely cool, you can also slice the loaves and freeze them (I normally freeze whole loaves).

Greek Bread with Yogurt

Here the bread is pictured with some Rossiysky cheese (aka Russian cheese). Which comes in all sort of flavours and shades, can’t really make head or tail of it but can easily identify it if I taste it. Kind of moist and rubbery and usually abhorred by cheese-pampered foreigners.

Greek Bread with Yogurt

Remarks: This bread gets dry pretty fast – as any 100% white yeast bread.

Result: Soft and almost sweet bread from Greece, for a classic Russian breakfast 🙂 Have your black tea ready!

Greek Bread with Yogurt

By the way, King Arthur Flour just published great tips on bread scoring techniques on their blog.

This post goes to the Yeast Bread and Greek recipe collections.

G.

Greek recipe · pies · vegetarian

Cheese Pie with Homemade Phyllo Pastry

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

Cheese. Crunchy pastry. Worth some effort that the traditional Greek phyllo pastry requires – as well as worth a short walk to get some Georgian cheese 🙂 It’s a coincidence that I found some flat suluguni cheese in our local ‘farmers” store (they say it is a blini type of suluguni and sell it in disks) – which looks just like the pastry before it’s rolled out into sheets.

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

I have been meaning to use this recipe for the Greek phyllo pastry since I saw the video on the Food Wishes blog (the videos are always enjoyable – even from the language side of it – fellow linguists will understand:) some time ago. And finally I did dare to make a cheese pie with it – a sort of tiropita.

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

I have to admit this recipe is not a very quick one but you’ll see the difference and you’ll like the result for sure. And moreover there’s the video so you just have no excuses not to make this phyllo pastry and use it for savoury or sweet pies like bougatsa or baklava (there’s another video on how to make baklava). Careful though – baklava is super nutritious and addictive!

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

Don’t get intimidated with the seemingly complicated recipe procedure – Chef John’s instructions will guide you through it and after several it-will-never-work-out-well moments you will master this pastry that they use in so many pies in Greece. Oh, Greece is the heaven for pie fans!

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

1 year ago – Official St Petersburg or Along Bolshaya Morskaya

2 years ago – Pear Croustade and Pane Tipo Altamura

3 years ago – From Sunny Greece to Autumn Leaves in St Pete

4 years ago – Plum Cakes from Italy and Austria

5 years ago – Shangi, Pies from the North and Urals

6 years ago – Ode to My Baboushka

Cheese Pie with Homemade Phyllo Pastry adapted from the hilarious foodwishes.blogspot.com will make an almost authentic Greek pie… well, at least you can imagine it is! Go to the link above to watch video instructions for the pastry (attention: requires some time and effort!). See my remarks in italics.

Ingredients:

  • 2 cups all-purpose flour, plus more for kneading
  • 5 teaspoons olive oil – for some reason I thought it was 5 TABLEspoons 🙂
  • 1/2 teaspoon fine salt
  • 2 teaspoons white wine vinegar – our 10-year old vinegar from France gave too much of flavour
  • 3/4 cups warm water

filling:

  • about 300 g rubbery cheese, ideally – suluguni, if not – haloumi, grated / mashed
  • about 300 soft fresh cheese in light brine, ideally Feta, Imeretian or Adygea cheese, grated / mashed
  • salt with dried herbs, pepper

starch mixture:

  • 1/2 cup cornstarch – I had only potato starch
  • 2 tablespoons all-purpose flour

Procedure:

Make the pastry: Place the flour in a bowl, make a well in the center and pour in the oil, vinegar and the warm water plus the salt. Mix these ingredients with your fingers (not with someone’s else of course) in the bowl, then place on the surface and kneed into a smooth and soft ball, about 5 min. Roll the ball into a log and then back into a ball for several times. Wrap and leave to rest for at least 1 h at room temp.

Divide the dough into balls of 20 g (mine were about walnut size), cover the ones you are not using. Take 5 balls and roll each of these balls into a small disc, dust each of them really well (!) with the starch mixture and stack all 5 together. Then roll the stack out to about double the size, separate the discs (this will come with practice…), dust each disc again, re-stack them together in any order you like and roll out again into a sheet of pastry – the thinner the better.

Place one sheet of pastry between 2 sheets of parchment (reuse them in baking later), roll into a log (do not press), wrap in plastic (I placed them in a plastic bag) and leave in fridge / freezer if not using straight away.

When assembling your pie, use several sheets for the bottom layer and some more for the top layer (or even in-between layers, as in baklava). Drip olive oil over each 2nd sheet of pastry and do not forget to pre-cut the pie (do not cut through). Bake at 350’C for about 1 h (I did not have that much time so I switched the fan on at 180’C and reduced baking time to 30 min).

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

Remarks: Chef John says the recipe will make enough for about twenty sheets of pastry but I got 3 sheets with 5 layers + 1 sheet with 3 layers which was enough for a rather large though flat pie. I didn’t roll my pastry out too thin though. And yes, re-separating the discs of pastry is the most challenging part of the process, I only got the trick after rolling out and re-separating two stacks.  After all, phyllo means a leaf (or a sheet in this case)… Another remark, the cornstarch mixture makes a bit too much for this amount of pastry – I used the leftovers in a cake. Also, I used quite a small baking sheet so had to make rather thick borders – better avoid it, the pastry get too tough at the edges.

Result: Crusty-crunchy flat cheese pie. Do you need any more comments to persuade you to make it here and now? That’s what you are striving for – the crunchy outer layers of the pastry:

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

…and these layers that separate from each other on their own once baked:

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

…which are not that easy to separate before baking 🙂 Here is one of the stacks before rolling out:

Homemade Phyllo aka Filo Dough

and before re-separating the discs:

Homemade Phyllo aka Filo Dough

I was a bit late to photograph the entire pie – this is what was left next morning:

Homemade Phyllo aka Filo Dough from foodwishes.blogspot.com

And yes, my blog has just turned 6!

This post goes to the Lunch / Dinner and Greek recipe collections where you will find many more Greek – and not only – pies.

G.

bread · Greek recipe

Koulouri Thessalonikis, Take 2

Koulouri Thessalonikis

This is a take 2 of trying to reproduce the wonderful bread rings called koulouri: street food, breakfast food, snack food, these rings are sold all over the place in Thessaloniki, Greece. Of course I’ve done many more attempts over these years but the result has never been nearly as good.

Koulouri Thessalonikis

And hooray, now there’s a video of this recipe that you can watch (there was a request for that in one of the comments to the take 1)! I’m sure there’ll be no problem with it being in Greek as you might as well just try to reproduce the movements of the baker with the help of the recipe that follows. Here’s the video from the SKAI’s Chef on Air TV program – start watching from 3:55 if you don’t know Greek.

Koulouri Thessalonikis

The first koulouri I posted on this blog back in 2012 was with a slightly different recipe. I think overall those first koulouria (plural for koulouri) looked more authentic but almost 5 years later there’s no way I can actually compare the two recipe other than by appearance.

Koulouri Thessalonikis

1 year ago – Whole Wheat Fig Bars

2 years ago – How to Make Silky Cream Cheese at Home

3 years ago – Apricot Oatmeal Bar With Pistachios

4 years ago – After Apples Come the Berries

5 years ago – 2 Energy-Boosting Sweets to Keep Your Mind and Spirit Up

Koulouri Thessalonikis or ΚΟΥΛΟΥΡΙ ΘΕΣΣΑΛΟΝΙΚΗΣ adapted from chefonair.gr will make a dozen of soft and a tad sweet bread rings. I’ve made several changes to the original recipe which included filling the rings with chocolate cream cheese.

Ingredients:

  • 1/2 kg all purpose flour
  • 4 Tbs seed oil – I used olive oil
  • 1 Tbs salt – I used less
  • 1/2 cup lukewarm water for the dough – I needed more
  • 2 Tbs sunflower seed oil for brushing the baking sheet – I used paper / baking mat
  • 2 cups lukewarm water for the sugary water – I cut this in half
  • 1 cup sugar for the sugary water – I cut this in half
  • 2 cups sesame seeds – I had too little of these (be generous!)
  • 3 Tbs flour for the yeast
  • 15 g fresh yeast – too lazy to check the yeast conversion website, I put in a bit of instant yeast (it should have been 1.76  tsp of instant yeast or 2.65  tsp of active dry yeast)
  • 1/2 cups lukewarm water for the yeast
  • 2 Tbs sugar for the yeast – I used a bit of honey

Procedure:

Pour lukewarm water into a bowl and dissolve the fresh yeast with the 2 Tbs of sugar. Add 3 Tbs of flour and mix. Cover with plastic foil and leave to rise for 30 minutes at room temperature.

(The original recipe asked for the mixer) Place the flour, the yeast mixture, the oil, the water and the salt to a big bowl and start kneading (3 minutes with the mixer running at low speed and then 5 minutes more at high, a bit longer by hand). Cover the bowl with a towel / plastic foil and leave to rest for 30 minutes and then knead again (5 minutes with a mixer, longer by hand).

Divide the dough into 15-18 pieces (I made 12 balls) and roll each piece into a rope about 30 cm long. Mix sugar with lukewarm water in a plate to create sugary water (it helps keep almost all the sesame seeds on place and adds some colour). Dip the ropes first into the sugary water and then into sesame seeds (place them on a shallow plate: I would suggest keeping some as a reserve because they stick so well and disappear pretty fast). Pinch the two edges to create a ring. Place the koulouria on a greased baking sheet (or line your sheet with parchment paper / baking mat), leaving space between them as they will puff up. Cover with a towel / plastic foil and leave to rise for 30 minutes (my first batch was rising for a bit longer already shaped while the second was rising longer as dough balls).

Bake in the preheated oven at 170’C for 15-20 minutes (mine took 20 minutes).

Koulouri Thessalonikis

Remarks: You can see how naked the second batch looks, as I was running out of the sesame seeds… For this recipe you do need quite a lot of them if you want a really authentic look and taste! And by the way, with the sugary water trick these seeds do not come off as massively as they would with dipping them in just plain water.

Koulouri Thessalonikis

The second batch also looks more browned as I was using a black baking mat for these. It’s a pity today on such a beautiful snowy winter day there’s not much light so the koulouria look rather blueish. Which they don’t 🙂

Koulouri Thessalonikis

I added less sugar to the dough and a bit less salt and still I think the crumb tastes pretty salty which comes into contrast with the slightly sweet outside thanks to the sugary water.

Koulouri Thessalonikis

Result: These traditional Greek bred rings are soft and chewy. I would eat them plain or with cheese and salad – although the original recipe suggests slicing them and filling them with chocolate. Which I imagine is also nice as bread is multipurpose!

Koulouri Thessalonikis

As for the crumb, koulouri is much softer than its Russian counterpart bublik (which has a dense crumb and poppy seeds instead of sesame). Bublik is also larger and thicker, with a more browned surface. Gosh, I love both 🙂

Koulouri Thessalonikis

By the way, all in the mood of the first Saturday of the month when we participate in the local recycling activity, I recycled the sugary water into a berry coffee cake. Worked out just fine.

Koulouri Thessalonikis

This post goes to the by Country and the Yeast Bread collections.

G.

Greek recipe · pies · vegetarian

Tvorog Pie with Greek Horiatiko Pastry

Tvorog Pie with Greek Horiatiko Pastry

My sister came back from her Greek trip some weeks ago and brought us gostintsy (souvenirs) from the sunny country. We now have our stock of oregano refilled and I have new Greek books which will help get me through the winter. And there was this herby olive oil from Corfu as well:

Tvorog Pie with Greek Horiatiko Pastry

That was a good excuse to make one of my favourite things when it comes to savoury and comfort food – pies. A successful marriage between Russian fresh cheese filling and elastic Greek pastry made with olive oil was it, and as I had no Greek alcohol required for it too, I used some (pseudo) Russian vodka. The pastry recipe comes from Dina Nikolaou, Greek chef who travels around Greece and then presents the region from the gastronomic side of life on TV. The great thing about this pastry is that it doesn’t need lots of time to rise – it actually only rests half an hour in the fridge and then the yeast makes its magic right in the oven, rising the pastry just enough to be soft and not enough to get all soggy! Teleio!

Tvorog Pie with Greek Horiatiko Pastry

1 year ago – Orange and David Gilmour

2 years ago – An Autumn Day in Lappeenranta, Finland

3 years ago – Bread-therapy for a Tired Traveller

4 years ago – Autumn Colours and Karelia

5 years ago – Creamy Peach Tart and Kitchen Reborn

Tvorog Pie with Greek Horiatiko Pastry (pastry recipe adapted from Village Pastry with Olive Oil, Horiatiko fillo me elaiolado / Χωριάτικο φύλλο, με ελαιόλαδο from dinanikolaou.gr) will make a Greek-size pie with a soft filling and just enough pastry (I know I’ve said this about so many pies but you just can’t keep yourself from saying this when you taste it!).

Ingredients:

for the pastry (enough for 2 big pies):

  • 500 g all-purpose flour
  • 30 ml or about 3 Tbs olive oil (I had to add some water too)
  • 1 egg, lightly beaten
  • 30 ml milk (mine was 2.5% fat)
  • 8-10 g fresh yeast dissolved in 1/2 cup (100 ml) lukewarm water (I used 1.5 tsp active dry yeast instead)
  • 2 1/2 Tbs tsipouro or ouzo (well, I had to go for vodka!)
  • salt and freshly ground black pepper

for the filling (enough for half of the pastry recipe):

  • 500 g 5% fat cottage cheese / quark (tvorog) – might as well be feta or brynza or a mixture
  • leftover mashed potatoes (optional but good)
  • some grated hard cheese
  • 2 small eggs
  • fresh herbs like spring onion, coriander and parsley, chopped
  • salt, pepper, dried oregano and seasoning like khmeli-suneli

Procedure:

First, make the pastry: Place fluffed flour in a big bowl and make a well in the center. Pour in olive oil, beaten egg, milk, yeast with the water it was dissolved in, tsipouro / ouzo / vodka and add salt and pepper. Knead lightly with your hands until you get soft and flexible dough. (Here I had to add a bit more water cause my 500 g of flour seemed like a lot for the indicated amount of liquid). Divide the dough into 2 equal parts, wrap in plastic foil and place in the fridge for 30 minutes (I left them there for more than an hour).

Meanwhile, prepare the filling: Mix all the filling ingredients (a good idea would be to add all except eggs and try it for salt) and put aside.

Now you can proceed with assembling the pie: Take one piece of the pastry and roll it out finely on a floured surface (I used only one piece of the dough both for the bottom and the top layers). It should be larger than the baking dish you’ll be using so that the borders are covered too. Place it onto your greased / laid with parchment paper baking dish. Roll out the second piece (or the leftovers from trimming the overhanging edges, which I did) to the very size of your baking dish – this will be the top layer.

Place the filling evenly on top of the bottom pastry layer and cover it with the top layer, pinching the edges. Don’t forget to cut slits in the top layer to help escape the steam (and occasional cheese liquid).

Bake in the preheated to 200 ‘C oven for about 30 minutes. The pie should start getting brown on the top (the top layer got browned faster than I expected so keep an eye on it).

Tvorog Pie with Greek Horiatiko Pastry

Remarks: You will get more pastry than you would need for a very big pie (I baked my pie in the biggest cast iron pan we have, greased). I’m keeping my second half wrapped in the freezer for future comfort-food pies.

Tvorog Pie with Greek Horiatiko Pastry

Result: The pastry is just perfectly elastic and keeps shape nicely – it also rolls out easily after its rest in the fridge. The filling was a bit too bland to be called Greek, so I would suggest adding either more salt or a different kind of cheese like the salty feta or brynza (super-salty brine cheese) or at least making it 50/50 with the cottage cheese.

Tvorog Pie with Greek Horiatiko Pastry

When you take the pie out of the oven, the pastry is all smooth at first but then these nice cracks appear on the surface patricularly when you cut your huge slices. And the top of this pie is also crunchy, oraia!

Tvorog Pie with Greek Horiatiko Pastry

To make your life even more comfortable and cozy in this cold season (we’ve somehow skipped the autumn here and headed straight into oh-no winter, you just read some Moomin stories!

This post goes to country-specific recipes and Lunch / Dinner suggestions where you will find more Greek / Greek-inspired pies.

G.

Greek recipe · pies · vegetarian

Spinach Pie with Phyllo Pastry for Midsummer

Spinach Pie with Phyllo Pastry

Home again and tired… I’m a bit late with the traditional Midsummer Post this year because I’ve just finished a crazy trip to lake Baikal along the Trans-Siberian railroad and then to Vladivostok and back on a plane. Still need some time to recuperate… And obviously yet another week or so of holidays to write posts about the trip. The day I arrived I was already baking (without any particular recipe, lazy style). In two days I felt ready for some more effort which means following a recipe. And here it is, my semi-improvised midsummer Greek spinach and cheese pie:

Spinach Pie with Phyllo Pastry

Spinach Pie with Phyllo Pastry will make a thin crunchy pie with soft cheese and herbs. For the recipe of the Homemade Phyllo Pastry, visit food.com. Here is the improvised filling and what I changed in the pastry recipe:

The only change to the pastry ingredients was to add some freshly ground pepper. As for the procedure, I did not use the dowel to poll it out as thin as possible but rather just… well, rolled it out with a rolling pin and then stretched it as much as I could before it would tear apart (which it inevitably did). For this pie I used only half of the pastry recipe – three sheets on the bottom and three sheets on top, brushing them with olive oil. Still thinking what to do with the remaining half (this type of pastry is traditionally used in both sweet and savoury pies, but  already added pepper to it…).

Filling:

  • c. 350 g of soft white cheese like Adygea cheese (try Feta if you can get it but be careful with salt)
  • 400 g of spinach (I used frozen)
  • 1 egg
  • some fresh herbs of your choice, chopped
  • salt, pepper, seasoning of your choice
  • dried oregano
  • sesame seeds
  • bran, wheat germ, semolina or just flour

Spinach Pie with Phyllo Pastry

Procedure:

First, I heated up frozen spinach without adding any water, so that the liquid evaporates. Then I left it to cool down a bit and meanwhile prepared the pastry. While the pastry was resting, I added cheese, egg, spices and herbs to the spinach. My idea was to get a less liquid filling not to lose the crunchiness of the pastry.

I laid three sheets of pastry onto the bottom, brushing them with olive oil. Then I sprinkled some wheat germ on top to absorb the liquid of the filling (you can use whatever absorbing ‘agent’ you prefer). Then I spread the filling over the bottom sheets and covered the pie with three more sheets, slightly pinching the edges. I brushed some olive oil on top too and sprinkled it with sesame seeds. I also pre-cut the pie which created this ‘pattern’:

Spinach Pie with Phyllo Pastry

Then I baked the pie at 200 ‘C for about 30 minutes until the top pastry layer achieved its golden colour.

Remarks: Thanks to all the precaution I took to reduce the amount of liquid in the filling, the bottom pastry layers was not soggy and the top was quite crunchy. Also, the pre-cutting worked out just fine. If you add all the 12 sheets into one pie, I would suggest making larger folds for the top pastry layers, so that you get a less dense dough part.

Result: A thin pie with a nice balance of pastry and filling. Perfect with a (Greek) salad on the side.

My midsummer series so far:

Adding this post to the Lunch / Dinner collection, where you will find other cheese and greens pies. For many more Greek and Greek-inspired recipes like Tyropita or Spanakopita, check out the By Country collection.

Will come back with my Grand Russian Tour posts, I hope soon.

G.

bread · Greek recipe · pies · vegetarian

Greek: Grandma’s Cheese Pies and Homemade Village Bread

Grandma's Cheese Pies

I’ve got two Greek recipes to share with you: cheese pies and bread. Both recipes call for whole-wheat flour which in Greece is not that very common unless you really turn to home or rather village cooking. And that’s exactly what I like in cooking – let’s walk on the rustic side of it!

Grandma's Cheese Pies

1 year ago – Italian Sourdough Bread with Potatoes and Herbs

2 years ago – Sunflower Seed Rye Sourdough or We Need Sun Here

3 years ago – Thessaloniki

4 years ago – Mangoes and Rye to Welcome Spring

(Greek) Grandma’s Cheese Pies or Tiropitakia tis giagias (Τυροπιτάκια της γιαγιάς) translated and adapted from bettyscuisine.blogspot.com will make lots of pies with rubbery cheese filling – a Greek version of hand pies. Beware (:) the entire recipe will make about 40 big pies! I halved the recipe and yet got about 2 trays of pies 🙂 See my remarks in italics.

Ingredients:

  • 1 kg whole-wheat flour
  • 1 Greek yogurt case – was not sure about the volume so added about a cup for 500 g flour, using a mixture of milk and kefir
  • 3 eggs
  • 1 cup olive oil + added salt
  • 1 tsp baking soda
  • 700 g Feta, crumbled with a fork – I used a 250 g pack of 5% fat tvorog (cottage cheese) + 290g Adygea cheese (for all three fillings) + fresh rosemary, salt and pepper. Second filling was some cooked millet and third – Adygea cheese + green onions, fresh rosemary, salt and pepper

(Greek) Grandma's Cheese

Procedure:

Mix flour with yogurt (I would suggest adjusting the amount of liquid accordingly), soda, eggs and oil. Knead well and divide into pieces (I also let the dough rest about 20 minutes which made it softer). Roll each piece into a round disk and place a spoonful of the filling on one side. Cover the filling with the other side of the disk and pinch the edges. You should get crescent-shaped pies (I also tried other shapes, see remarks). Place the pies on a greased baking tray (I used a silicon mat) and bake at 200 ‘C for 20 minutes (before baking I sprinkled the pies with some water).

Grandma's Cheese Pies

Remarks: My pies took exactly 20 minutes to bake – no matter what shape I used. First I thought about making small pies just like pelmeni (or Russian ravioli) but soon got tired of all the rolling, cutting and pinching, so made medium-small pies with the rest of the dough. And I should really warn you that we’re dealing here with a truly Greek recipe that will feed all your relatives! 🙂 So I would suggest making only half of the dough recipe or you might end up with no filling! Even with half of the dough I still had to invent more filling options thus adding fresh herbs (rosemary was good!) and using both cottage cheese and soft white cheese.

Grandma's Cheese Pies

Result: I tried the smaller pies right out of the oven – they were hot (apparently) and rather rubbery with all the soft cheese inside. If you’re using real Feta (lucky you!) I bet your pies will be quite salty and won’t need any special spicy twist to them (the dough might seem a bit bland even with the added salt). You can serve these as a starter – or if you make them big as the author suggests, they can become your lunch or dinner! 

Grandma's Cheese Pies

***

Homemade Village Bread

I’m still looking forward to finding that very recipe which will result in the super soft and super whole-wheat rustic bread I ate almost each day at the free (!) student canteen in Thessaloniki. Gosh, even my parents remember it! 🙂 I guess the thing was in the flour which was rough but yet gave that wonderful flavour to the bread. And it was soft too – with a crunchy crust. Oh, that bread was perfect… So here’s what I call the Greek size:

Homemade Village Bread

Homemade Village Bread or Khoriatiko psomi spitiko viologiko (Χωριάτικο ψωμί σπιτικό βιολογικό) translated and adapted from www.sintagespareas.gr will make a huge flagrant bread with super soft crumb and yet all those healthy bran bits inside. See my remarks in italics.

Ingredients:

  • 1 kg ‘village’ flour (whole wheat) – made a mixture of whole wheat + all purpose + wheat and rye bran + some oats for the topping
  • 2 packages of instant dried yeast – used less
  • 500 ml lukewarm water – had to use more
  • 1 shot of olive oil (Greek, please!)
  • 2 tsp salt

Procedure:

In a big plastic bowl (not necessarily🙂 mix all the flour with the yeast. Add salt and gradually pour in the lukewarm water, mixing well with your hands (yep, that’s how you do it!). Knead vigorously so that it becomes soft. Cover the bowl with a towel and a blanket (I just used plastic). Leave the dough to double in size in a warm place for at least 2 hours.

Then add the oil and knead well again. Place the dough in a greased and floured baking pan (preferably a large thick non-stick pan or tray). Slash the surface (I also brushed it with olive oil + sprinkled oats). Preheat the oven to 180 ‘C for 10 minutes, place the bread on the middle rack and bake it for about an hour (I had to move it to the lower rack at the end and baked just 55 min.).

When the bread is ready, take it out of the oven and out of the pan and leave it on a rack so that it gets rid of all the moisture inside.

Homemade Village Bread

Remarks: With all its Greek dimensions the bread did bake through! However, if you’re not planning to gobble this entire loaf at once (which you will surely do if you try just a bit!) and would prefer to freeze a part of it, I would suggest baking two loaves out of this recipe. I eventually cut the bread in – still – huge pieces and froze them. Beware of the burning top – I had to move the pan to the lower rack as the oats started burning and the voluminous top was menacing to reach the upper heater.

Homemade Village Bread

Result: The crumb is really very soft – and crumbly while the crust is… you get it, crusty! :). It’s hard to slice this bread properly – but I’m sure you will manage without perfect slices! This bread won’t keep well because a). you will eat it fast no matter how huge it is and b). the crumb has lots of moisture in it.

Homemade Village Bread

Hope I’ve given you a desire to bake some nice rustic Greek food. Ideal at the end of the winter (let’s hope we’re getting there soon!).

This post goes to Lunch / Dinner, Leavened Bread and Greek recipe collections.

In neverending search for wonderful food, always yours,

G.

Greek recipe · sweet · sweet bread

Fanouropita, Byzantine Nut and Orange Cake

Vizantini Fanouropita

Let’s bake a Greek holy cake today! The name fanouropita refers to Saint Phanourios the Great Martyr & Newly Appeared of Rhodes, Άγιο Φανούριο. The cake is baked on this saint’s day, August 27th, and is cut in 40 pieces. The legend says that St Phanourios’ mother was a heartless sinner who treated the poor very tough. For which she obviously went to hell. Her son tried to save her but failed, so Archangel Michael together with St Phanourios pulled her with an onion skin which she once threw to a beggar. But three other women tried to escape with her too, so she pushed them back to hell. Then Archangel Michael renounced from helping her and St Phanourios begged him to save her soul.

Vizantini Fanouropita

This is why the housewives bake this cake and take it to the church to later share it with the neighbors, so that the mother of the saint could be forgiven. It’s believed that the saint will help make appear lost things or a husband for an unwed girl or a job for an unemployed, all through this Lenten cake 🙂 I’m not sure my cake was holy but there surely was that ‘holy’ aroma coming out of the oven when this cake was baked!

Vizantini Fanouropita

They say that the authentic fanouropita should only have 9 (or 7 or 11, all are ‘holy’ numbers) ingredients though these could be varied. For example, some of the fanouropita recipes have raisins. This cake is done with ground walnuts (which I substituted with cheaper peanuts) and have 9 ingredients all in all.

Vizantini Fanouropita

1 year ago – Winter Fairy Tale and Semolina Bread

2 years ago – Chocolate, Cocoa, Coffee and Cakes

3 years ago – Join the Soviet New Year Table

4 years ago – Sourdough Breads

βυζαντινή φανουρόπιτα (Vizantini fanouropita) or Byzantine Nut and Orange Cake translated and adapted from pandespani.com will male a Greek-size (giant) super flavourful moist cake. See my remarks in italics.

Ingredients

  • 500 g self-raising flour – I mixed all-purpose with wholewheat flour, salt, baking powder and soda
  • 3/4 cups olive oil – I substituted some with sunflower oil
  • 1 cup sugar – if you want it sweeter, increase the amount by 1/2 cups, but I wouldn’t do it
  • 2 cups or 500 ml orange juice
  • 2/3 cups ground walnuts – I blended some peanuts
  • 1 Tbs cloves – substituted it with mahlepi
  • 1 Tbs cinnamon
  • 1 shot of cognac – substituted it with honey
  • 4-5 Tbs white sesame seeds – I used less as my cake was smaller

Procedure

Preheat the oven to 250 ‘C.
Beat all the ingredients apart from flour and sesame with a mixer (I did it by hand), add the flour and mix until you get a homogenized batter. Grease a baking dish (I used a round silicon cake tin), pour the batter in and level it out with a spatula. Generously sprinkle with the sesame seeds. Bake at 200 ‘C for 10-15 minutes so that it acquires the colour. Then decrease the temperature to 170-180 ‘C and continue baking for 30-35 minutes more. The baking time depends on the size so check the doneness with a toothpick. You might want to cover your cake with foil if it browns too fast.

Vizantini Fanouropita

Remarks: Peanuts are great, probably less distinct as the walnuts would be but still nice, particularly when you get a larger bit! The authentic fanouropita should be small and round but as this is a Greek recipe supposedly to be shared into 40 pieces, you can imagine that ‘small’ means giant here. I guess you can easily make only half the recipe. I had to freeze this cake in halves actually! Although I used a smaller cake tin than suggested, my fanouropita roe perfectly as baked through without getting too dry.

Vizantini Fanouropita

Result: Giant, tasty, moist, full of flavours and crunchy bits of nuts! You will think twice before sharing it with the entire neighbourhood 🙂 Oh those Greeks they are masters at feeding crowds with hearty and flavourful food! I don’t know how the Byzantine food would taste like but to my taste buds this cake is a perfect tangy orangy winter treat – no need to wait for the 27th of August to enjoy it!

Vizantini Fanouropita

…and here’s what was going on behind the window at that moment:

Kolpino

This recipe goes to my Sweet and Country-Specific recipes, to expand my Greek collection even more.
G.