Tag: summermeals

Greek Cheese Pie/Tiropita

by Karen ClaassenLeave a Comment on Greek Cheese Pie/Tiropita
Greek Cheese Pie/Tiropita

7 sheets Phyllo pastry
butter, melted
250g feta cheese
250g ricotta
15ml milk
15ml olive oil
30ml chopped dill
2 eggs

Preheat your oven to 170℃ and spray a 24cm loose-bottom cake tin with cooking spray.
Place one sheet of phyllo pastry in the cake tin and gently press it into the bottom and sides of the tin.
Brush the pastry with the melted butter.
Repeat the routine with the remaining 6 sheets of pastry, brushing each with butter and rotating the phyllo sheets slightly so that the corners are staggered. Leave the overhang.
Crumble the feta into a mixing bowl and add the ricotta. Mix through.
Add the milk, olive oil and dill and season with ground black pepper.
Add the eggs to a small bowl, whisk together and pour over the cheese mixture.
Stir the mixture really well until thoroughly mixed through.
Spoon the cheese mixture into the prepared baking tin and spread it out evenly.
Turn the pastry overhang in over the filling so that you have an uncovered area of about 5 cm in the centre. Cut the sheets with scissors if they are too long!! The pastry will be doubled over in places in an irregular way but that is how it is supposed to be – we are in Greece after all!!
Brush the top of the pastry with melted butter and bake in the oven for 40 minutes.
Cool the pie for about 10 minutes before slicing it.
Serve warm or at room temperature.

Traditional Greek Sofrito from Corfu

by Karen ClaassenLeave a Comment on Traditional Greek Sofrito from Corfu
Traditional Greek Sofrito from Corfu

Greek Sofrito is originally from the island of Corfu. It is a hearty and delicious meal of beef cooked in a garlic and vinegar sauce which in turn produces a fork-tender beef stew that literally melts in one’s mouth. This is a very traditional version and a staple food in every household …. I do hope you give it a try!

1kg beef shank, cut into chunks
125ml flour
30ml butter
80ml olive oil
8 cloves of garlic, sliced
80ml white wine vinegar
80ml white wine
450ml beef stock
125ml parsley, roughly chopped
salt and pepper
fresh lemon wedges

Add the beef chunks to a large mixing bowl and season the beef with salt and pepper.
Sprinkle the flour over the meat and mix the chunks with your hands so that each piece of meat gets covered in a thin coating of flour.
Add the butter and olive oil to a large saucepan over medium-high heat.
Add the beef in small batches and sauté until browned on all sides. Remove from the pan, add another batch and keep going until all of the beef is browned.
Turn the heat down to medium, add the garlic and stir-fry for one minute.
Now add the white wine vinegar, white wine, beef stock and beef chunks.
Simmer until the meat is tender and the sauce is thick and glossy – about 40 minutes.
Scatter over the parsley and cook for another 5 minutes.
Serve the Sofrito on chunky mashed potato and drizzle over a squeeze of lemon juice.