Makes 10-11 pastries:
1-pound (455g) country style phyllo (#10), thawed and at room temperature
½ pound (230g) salted butter, melted
For the filling:
Preheat the oven to 400 °F, 200°C.
Note: The spinach filling can be made by mixing it in a table top mixer or by hand in a large mixing bowl. The directions below are using a tabletop mixer. If you prefer to make the filling in a large bowl, then just place all of the filling ingredients, except the red peppers, in a bowl and mix with your hands until combined. Fold in the red peppers in the end.
In the bowl of a tabletop mixer fitted with the paddle attachment, add 1/3 of the chopped spinach, half of the crumbled feta cheese, ricotta cheese, the scallions, dill, salt, pepper, and olive oil. Beat on low speed until the mixture breaks down and comes together. Add the remaining spinach in two batches and beat until creamy.
Fold in the chopped roasted red peppers and set the filling aside.
Remove the phyllo pastry from its packaging and place onto a work surface.
Drizzle some melted butter over the top half of the sheet of phyllo.
Place a half cup of spinach filling over the bottom third of the phyllo sheet. Spread evenly with a spoon and add another tablespoon of filling if needed.
Fold it upward to form a log. Roll from the edges inward to form a spiral shape.
Place on a baking tray lined with parchment paper.
Brush the spirals with the remaining melted butter and sprinkle the tops with sesame seeds if desired.
Bake in the center rack of the oven until golden. About 35-40 minutes.
Allow to cool 15 minutes before serving. Enjoy!
Make Ahead Instructions:
4 chicken breasts, boneless and skinless
Salt and black pepper to taste
½ teaspoon cumin powder
1 teaspoon dried oregano
¼ teaspoon paprika
2 tablespoons all-purpose flour
¼ cup olive oil
Slice each chicken breast into 2 thin cutlets.
Season each side with salt, pepper, cumin, paprika, oregano, and flour.
Heat a large skillet over medium-high heat and add ¼ cup olive oil. Cook the chicken in a few batches 4-5 minutes per side. Set chicken in a baking dish while the sauce is prepared.
Add the olive oil or butter to the pan along with the garlic and flour. Whisk to combine and heat through.
Add the chicken stock and milk and cook over medium heat until thickened slightly.
Season with some salt and pepper and add the chopped spinach.
Cook until the spinach wilts. About 4 minutes.
Taste and adjust seasoning if desired.
Place the chicken back in the skillet and cook over medium heat about 5 minutes or until sauce is thickened and chicken is fully cooked. If the sauce thickens too fast add more chicken stock.
Crumble feta cheese over top and serve with some toasted bread and a salad.
3-4 tablespoons olive oil
1 onion, finely chopped
2 carrots, diced
2 celery ribs, chopped
4-6 garlic cloves, grated
2 small potatoes, diced
2 (15 ounces) can white beans, cannellini or great northern beans
6 cups chicken or vegetable broth
2 roasted red peppers, diced
12 ounces artichoke hearts, jarred (optional)
Salt and pepper to taste
Pinch crushed red pepper flakes
1 teaspoon dried oregano
For the Avgolemono Sauce:
Optional garnish: pesto sauce
In a large pot or Dutch oven over medium heat, cook olive oil along with onion, celery, and carrot until soft. About 5 minutes. Add garlic and heat through a few seconds.
Add potatoes, artichoke hearts, beans, rosemary sprig, and season with salt, pepper, and red pepper flakes. Pour vegetable broth over top and bring to a boil. Reduce to a simmer and cook until the vegetables are tender. About 15 minutes.
Remove rosemary sprig and discard. Add chopped roasted red peppers and taste. Add salt if needed.
Combine all of the avgolemono ingredients in a bowl and whisk until smooth. Add about 1 cup of the hot soup into the egg-lemon mixture to temper it and whisk well to combine. Add the sauce to the soup and cook over medium heat 2-3 minutes or until thickened. If the soup thickens too much add some more broth. About 1-2 cups.
Serve with some Kefalotiri/Parmesan Puff Pastry twists and pesto sauce.
1 (17 ounce) package puff pastry, thawed
2 cups shredded kefalotyri or parmesan cheese
2 ounces butter, melted
2 teaspoons dried oregano
Preheat oven to 400 °F, 200 °C.
Sprinkle some shredded cheese on a lightly floured work surface.
Unfold the pastry sheets over the cheese.
Roll each sheet out one inch bigger on all sides.
Brush with melted butter and sprinkle lightly with salt.
Sprinkle the shredded cheese and oregano over the butter.
Cut each pastry sheet into 12-13 strips.
Place each strip onto a baking tray lined with parchment paper and twist them to create the cheese twists.
Brush with remaining butter and sprinkle with any cheese that is leftover or on the counter.
Bake in the center rack of the oven until puffed and golden. About 20 minutes.
Cool completely and serve alongside soup, salad, or dips.
Makes 25-30 pies:
For the dough:
For the filling:
Oil for frying
To make the dough, combine all of the dough ingredients in the bowl of a table top mixer fitted with the hook attachment. Knead for 5 minutes or until the dough is smooth. Add a little more flour if the dough is too sticky. Cover with plastic wrap and set aside to rest at room temperature for an hour.
Note:This dough can be kneaded by hand as well. Combine all of the ingredients in a large bowl and knead 5-7 minutes or until a smooth ball of dough is formed adding a little flour if the dough is too sticky.
To make the filling, combine all of the ingredients in a bowl and mix well.
Cut the dough into 8 portions. Roll each portion to 1/8-inch-thick rectangle on a lightly floured surface. This can also be achieved by using a pasta roller attachment. Using a 4- inch round cookie cutter, cut out rounds of dough and set aside.
Place a tablespoon of filling onto each round and fold over to seal. Press the edges together with a fork to seal. Place on a baking tray lined with a kitchen towel that has been lightly floured so that the pies don’t stick.
Pierce 2-3 holes on the top layer of dough so that steam releases while frying to prevent them from bursting open.
Fry the Kalitsounia 2-3 minutes on each side or until golden.
Set on a plate lined with paper towels to drain the excess oil. Serve immediately.
Uncooked pies can be stored in the freezer up to a month.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!