Contents

1. Stuffed tomatoes and peppers

2. Mousaka

3.  Pork with leek and celery in egg and lemon sauce

4. Meatballs in egg and lemon sauce

5. Giant beans in the oven

6. Spinach with rice

7. Magiritsa (Traditional Easter soup)

8. Spinach pie

9.  Cheese pie

10. Green bitter orange (neratzaki)

    Ingredients

6 large ripe tomatoes

4 bell peppers

3 large potatoes

1 cup olive oil

1 small onion chopped

2 garlic cloves, chopped

long grain rice (1 spoonful for each vegetable)

 parsley, finely chopped

salt and pepper

a pinch of sugar

 Stuffed tomatoes and peppers

by Chara

Wash the vegetables and cut the top but not off. With a small teaspoon empty the tomatoes and grate the content. 

In a large bowl mix the grated tomatoes, the rice, the parsley, the onion and the garlic, olive oil, salt, pepper, sugar, and mix well.

Preheat the oven at 200°C.

Fill the vegetables with the stuffing, replace the top and put them into a slightly oiled baking pan.

Cut and wash the potatoes, put them in the baking pan and season with salt and pepper.

Sprinkle the vegetables with olive oil, add some water and bake for 1 hour, until they are tender and brown..

Serve with feta cheese.

7-8 large potatoes

7-8 eggplants

1/2 kilo hard yellow cheese grated

For the minced meat sauce

1 kg ground beef 

1/2 cup olive oil

2 onions chopped

2-3 cloves of garlic

1 carton of tomato juice

1 cinnamon stick

1 bay leaf - salt - pepper

For the béchamel

150 gr. butter

150 gr. flour

1 1/2 lt milk

2 egg yolks

salt-pepper-nutmeg

Mousakas

 Ingredients  

by Fenia

Cut the eggplants and potatoes into thick slices, fry them and put them on paper to drain. Add some salt. 

In a saucepan pour the olive oil and saute the onion, the garlic and the ground beef. 

Add the tomato juice, the bay leaf, the cinnamon stick, salt and pepper. Continue to brown the ground beef for 5-10’ and remove the stick. 

Cover the saucepan, lower the heat and simmer for 20'. 

Remove the saucepan from the heat and when it cools, add a cup of grated cheese and mix. 

Melt the butter in a saucepan over medium heat. Add the flour and stir with a whisk for a few minutes. Pour the milk and continue stirring until the sauce thickens. Add salt, pepper and nutmeg.

Remove from the heat and let it cool. 

Beat the egg yolks, pour them in the sauce and mix well. 

Grease a baking pan, spread a thin layer of semolina and cover with one layer of the fried potaoes. Sprinkle with a little cheese. Put a layer of the fried eggplants and sprinkle with cheese. Spread the minced meat sauce, pour the bechamel sauce and sprinkle with cheese. 

Bake at 200C for 30-40' until it becomes golden brown.

Pork with leek and celery in egg and lemon sauce

Ingredients

½ kilo pork cut in small pieces

700-800 gr. celery cut in thick slices

1 celeriac cut in small cubes

2 big leeks cut in thick slices

1 lemon zest and juice

1 cup olive oil

1 egg

salt     

pepper

by Marilena

In a big saucepan pour half of the olive oil and when it is hot add the pork meat and saute on both sides until it is brown. 

Add salt and pepper, 2 glasses of water, lower the heat to medium and cook for 1 hour until the meat is tender.

 Add the vegetables, lemon zest, the rest olive oil and cook for 30'. 

In a bowl beat the egg, and as you beat, pour some liquor from the saucepan and the lemon juice. 

Pour the mixture into the saucepan, stir gently and let for 10' before you serve.

Meatballs in egg and lemon sauce

Ingredients

½ kilo pork minced meat

1/3 cup breadcrumbs

1 egg and 1 yolk

1 big onion chopped

2 onions sliced

parsley finely chopped

1 lemon the juice

1 cup olive oil

some flour

salt     

pepper

by Stamatela

Knead the minced meat with 1 egg, the onion, the breadcrumbs, the parsley, the salt and pepper. 

Make round meatballs and cover with flour. 

In a baking pan spread the 2 sliced onions and put the meatballs on top. 

Pour the oil and warm water until the meatballs are half-covered. Add some salt. Cover the pan with aluminium foil and bake at 200 - 220 C for about 1 hour. 10' before the end of cooking take off the aluminium foil so that the meatballs brown and roast. 

Beat the egg yolk with the lemon juice and pour over the meatballs.

Cover the pan again and leave it in the warm oven for a few more minutes until the sauce thickens. 

Ingredients

½ kilo of giant beans

2 onions chopped

3-4 cloves of garlic chopped

1 cup of olive oil

1 carton of grated tomatoes

salt – pepper

                              by Evaggelia

Giant beans in the oven

Soak the giant beans in a large bowl with cold water overnight. The next day drain and rinse them with plenty of water. 

Place the giant beans in a large saucepan with cold water to covet them, add a pinch of salt and bring to a boil. 

Turn the heat down and simmer for about 45' until they become tender but not cooked. 

Take the giant beans out of the saucepan with a skimmer and place them in a large baking pan. 

In the boiled water add the oil, the onion and garlic, the tomatoes and the pepper and simmer until the sauce sets. 

Pour the sauce over the giant beans and bake in the oven at 200ᴼC until the surface of the beans browns and the sauce thickens.

Spinach with rice

Ingredients

1 kilo spinach

1/2 cup olive oil

1 onion grated

4 spring onions chopped

1 leek chopped

1 cup rice

some dill finely chopped

salt, pepper, 

1 lemon juice only     by Georgia

Wash the spinach very well, cut it in pieces of 2 cm and leave to strain. 

Heat half of the oil in a saucepan over medium to high heat and sauté the onion, the leek and the spring onions for 3-4'. 

Add the rice and stir until it becomes transparent. 

Add the spinach and sauté for 5'. 

Pour 1 glass water, season with salt and pepper, stir once more and let cook in low heat for 15-20'. 

Pour the rest olive oil, the dill and the lemon juice and stir once. 

Turn off the heat, cover the saucepan with a kitchen towel and leave it to rest for 5-10' to absorb its liquids. 

Serve with feta cheese.

Ingredients

1 lamb liver and intestines chopped

1 bunch dill chopped

5-6 spring onions chopped

1 small cup of rice 

1/2 cup olive oil

1 glass of water

1 lemon juice only

2 egg yolks 

salt - pepper

                    by Gregory

Magiritsa (Traditional Easter soup)

Wash the intestines very well with cold water turning them also inside out. Wash the liver very well. 

Pour water in a large saucepan and when it is hot boil the liver and intestines for 10' skimming regularly. Turn down the heat, take out the liver and the intestines, let them cool and cut them in very smaill pieces. 

Heat the olive oil in a saucepan over medium to high heat and sauté the liver and intestines. Add the spring onions and continue sautéing until they are soft enough. 

Pour hot water in the saucepan and when it starts to boil add the rice well washed, the dill and season with salt and pepper. 

When the rice boils, take the saucepan off the heat. 

In a bowl beat the yolks with the lemon juice. Add a little hot broth from the saucepan and continue mixing. 

Pour the egg-lemon sauce into the magiritsa mixing gently.