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nadellii

Active member
I usually use the same recipe all the time - the one my mother showed me. But the other day, I didn't have enough of one of the ingredients (she uses cottage cheese and I didn't have enough) so to substitute I used a little soft goat cheese that I had in he fridge. It was yummy! It got me thinking that I don't always need to use the same recipe, right? I can do different things? I am curious the ingredients in your filling (you don't need to give me proportions, I am just curious what you use). I use cottage cheese and imported feta (except that one time where I had to use some goat cheese).
 
I usually use the same recipe all the time - the one my mother showed me. But the other day, I didn't have enough of one of the ingredients (she uses cottage cheese and I didn't have enough) so to substitute I used a little soft goat cheese that I had in he fridge. It was yummy! It got me thinking that I don't always need to use the same recipe, right? I can do different things? I am curious the ingredients in your filling (you don't need to give me proportions, I am just curious what you use). I use cottage cheese and imported feta (except that one time where I had to use some goat cheese).
I wonder if the soft goat cheese added a different flavor! I feel like there's wiggle room with tiro pita... as long as the overall amounts are the same, I bet it will taste great!
 
I usually use the same recipe all the time - the one my mother showed me. But the other day, I didn't have enough of one of the ingredients (she uses cottage cheese and I didn't have enough) so to substitute I used a little soft goat cheese that I had in he fridge. It was yummy! It got me thinking that I don't always need to use the same recipe, right? I can do different things? I am curious the ingredients in your filling (you don't need to give me proportions, I am just curious what you use). I use cottage cheese and imported feta (except that one time where I had to use some goat cheese).
There is definitely room to experiment. Traditional tiropita is all about feta being the main star. That dosent mean that there aren’t versions of of tiropita with other cheeses. For instance, there is kasseropita (Kasseri cheese a Greek cheese that is a springy-textured, stringy cheese). I usually sub Gruyère cheese when I can’t find it.
 
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There is definitely room to experiment. Traditional tiropita is all about feta being the main star. That dosent mean that there aren’t versions of of tiropita with other cheeses. For instance, there is kasseropita (Kasseri cheese a Greek cheese that is a springy-textured, stringy cheese). I usually sub Gruyère cheese when I can’t find it.
I never thought to sub gruyere cheese! That's a good tip, I will keep that in mind. Could you make tiropita with feta only? I didn't realize!
 
My mother always used a combination of Farmers cheese and Feta, it was always delicious!
 
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My mother always used a combination of Farmers cheese and Feta, it was always delicious!
Interesting, what is farmer's cheese? I might try this.
 
farmers cheese is similar to a cottage cheese but it's smooth and firmer so it holds up well and is a different texture. It blends well with other cheeses.
 

Choosing a Greek Olive Oil to Use for Cooking

I've recently become fascinated with the nuances of cooking oils, specifically Greek olive oil, and I'm curious about how others go about selecting the right one for their cooking needs. With its renowned flavor profile and health benefits, Greek olive oil is a staple in my kitchen. However, with so many varieties and flavor strengths (from robust to mild), I often find myself overwhelmed by the choices.

I have a great olive oil that I use as a finisher or to put on salad. I love the flavor so much. I only have a small quantity, though. So, I want to preserve it. In other words, I don't want to use it for cooking, I think it will ruin it.

How do I really choose a Greek olive oil to cook with?


greek-olive-oil.jpg

Strict Lenten Fast Greek Salad

I have to prepare a salad for a lenten meal at church. Most people aren't super picky about it, as long as there are vegetables present.

Last time I prepared a salad, someone saw there was oil in the dressing and wouldn't touch the salad! So, I looked it up - and oil isn't allowed during lent for a strict fast. I had no idea.

How do I compose a salad for a crowd that caters to the strict fast?

I am thinking to make the salad and just use vegetables, nothing else.

Then, I can offer a regular dressing choice, and then also maybe just lemon wedges or some vinegar for the stricter fasters? Do you guys think that would work?

Planning a "Greek" Garden - Tips?

Nothing tastes better than vegetables, fruits, herbs, et cetera that have come straight from the earth to the plate. The only way to really have full control is to grow a lot of food on my own. I am sure this is one of the reasons why food tastes so good in Greece.

It's time to start planning my garden because before I know it, I will need to start planting. And, I might want to start some things from seed. I know realistically I won't be able to grow 100% of my produce, but I would at least like to contribute.

What should I plant?

Priority are tomatoes. I would also like to grow some lettuce and other things. Bell peppers. For herbs, oregano, basil, dill, parsley, mint. Maybe cucumbers and squash? Was thinking maybe to grow strawberries and some other fruits - but fruit seems a lot tricker.

What do you guys think?

Best way to make saganaki?

I went to a restaurant the other day and they lit the saganaki on fire! When I make saganaki at home, I don't do that - mainly because my recipe doesn't call for it.

How does one incorporate the fire into creating the dish?

From what I can tell, the restaurant prepares the saganaki and then before they bring it out, I think they douse it in ouzo and let it with a torch on the way to the table.

It's a fun thing to watch. It kind of freaks me out at home - mainly because I would be merely guessing at this point. Any ideas?

Bougatsa Recipe to Try

I went to Greece and loved the Bougatsa I used to buy on the street. I thought I would share a recipe I found. I have never made it before. Does this look like the real deal? I don't want to dive in, only to realize the recipe was flawed from the beginning.

Ingredients​

For the Custard:​

  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1/2 cup fine semolina
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon (optional)

For the Assembly:​

  • 1 package (about 1 pound) phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • Confectioners' sugar, for dusting
  • Ground cinnamon, for dusting

Instructions​

Preparing the Custard:​

  1. In a medium saucepan, combine the milk and half the sugar over medium heat. Bring to a simmer, stirring occasionally to dissolve the sugar.
  2. In a large bowl, whisk together the remaining sugar and semolina. Add the eggs and whisk until the mixture is smooth and pale.
  3. Gradually temper the egg mixture by adding a cup of the warm milk while whisking constantly. Then, slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
  4. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon (about 10-15 minutes). Remove from heat, stir in the vanilla extract and lemon zest (if using), and set aside to cool slightly. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming.

Preparing the Phyllo:​

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Carefully unroll the phyllo dough. Cover the sheets with a damp towel to prevent drying out.
  3. Lay one sheet of phyllo in the prepared dish and brush with melted butter. Repeat this process, layering and buttering each sheet until you have used about half of the phyllo.
  4. Pour the custard over the phyllo layers, spreading evenly.

Assembly and Baking:​

  1. Continue layering and buttering the remaining phyllo sheets on top of the custard.
  2. Using a sharp knife, score the top layers of phyllo into pieces – this will make cutting the bougatsa easier after baking.
  3. Bake for 45-50 minutes, or until the phyllo is golden brown and crisp.
  4. Remove from the oven and allow to cool for a few minutes.
  5. Before serving, sift generously with confectioners' sugar and sprinkle with cinnamon to taste.
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