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Stocking the pantry for Greek cooking

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ssherie_

ssherie_

Active member
I want to do better at preparing on the fly, Greek meals. I realized that having things on hand for ingredients is the key to this. What do you guys think, have I missed anything?

  • Fresh onions
  • Garlic bulb
  • In-season produce
  • Carrots and celery
  • Canned tomato products (crushed tomatoes, tomato paste, tomato sauce, diced tomatoes)
  • Pantry ingredients like sundried tomatoes and capers
  • Lots of olives
  • Feta cheese
  • Beans - either dried or canned - like chick peas, navy beans, lentils
  • Rice
  • Pasta, like orzo or hilopites
This seems like the basics. Did I miss anything?
 
And of course nice greek extra virgin olive oil.
 
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Reactions: k_tsoukalas
I can't believe I forgot to put olive oil on the list hahaha. It's so much a part of my pantry already I didn't think to put it there.
 
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Dough:
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  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
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  2. Prepare the Bougatsa Dough:
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    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
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    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
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