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      RECIPE TITLE "Lamb and Feta Turnovers Recipe"
    Source: Casual Cuisines of the World - Taverna,
    courtesy of

    yieldsMakes 16 pieces time--- difficultyeasy

    One of Greece's best-known dishes, this pie can also be served as a side dish or in larger portions as a main dish. Tablespoons of the same mixture can be used to fill tiropetes, little triangles folded from 3-inch (7.5-cm) strips cut lengthwise from filo sheets and brushed with clarified butter; they bake in 10-15 minutes.


    1 1/2 lb spinach
    3 tablespoons olive oil
    1/2 cup chopped green onions
    1/2 cup chopped fresh flat-leaf (Italian) parsley
    1/2 cup chopped fresh dill
    3/4 lb feta cheese, crumbled
    1 cup cottage cheese, if needed
    3 eggs, lightly beaten
    1 teaspoon freshly grated nutmeg
    18 sheets filo dough, thawed in the refrigerator if frozen
    1/2 cup clarified unsalted butter, melted

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    Remove the stems from the spinach, chop the leaves coarsely and rinse well in several changes of water. Drain and set aside.

    In a large frying pan over medium heat, warm the olive oil. Add the green onions and sauté until tender, about 5 minutes. Transfer to a bowl.

    Add the spinach to the same pan and place over high heat. Cook, turning the spinach with tongs or a fork, until wilted, about 4 minutes. (The leaves will wilt in their own moisture.) Transfer to a sieve and drain well, pressing out the excess moisture with the back of a spoon.

    Chop the spinach coarsely. Add it to the green onions, then stir in the parsley, dill and feta cheese. If the feta is salty, add the cottage cheese to mellow the overall flavor. Add the eggs and nutmeg and stir well. Season to taste with salt and pepper. Set aside.

    Butter an 11-by-16-by-2 1/2-inch baking dish. Remove the filo sheets from their package, lay them flat on a work surface and cover with a damp towel or plastic wrap to prevent them from drying out. Lay a filo sheet in the prepared dish and brush it lightly with the butter. Top with 8 more filo sheets, brushing each one with butter. Spread the spinach mixture evenly over the filo layers. Then top with the remaining 9 filo sheets, again brushing each sheet lightly with the butter, including the top sheet. Cover and refrigerate the pie for 30 minutes so the butter will set.

    Meanwhile, preheat an oven to 350 degrees F.

    Using a sharp knife, cut the pie into 16 equal pieces. Bake until golden brown, about 30 minutes. Remove from the oven and let stand for 5 minutes. Recut the pieces and serve hot.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes 16 pieces
    Facts per Serving
    Calories: 232 Fat: 16g Carbohydrates: 15g
    Cholesterol: 75mg Sodium: 446mg Protein: 9g
    Fiber: 2g % Cal. from Fat: 62% % Cal. from Carbs: 26%

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    Glorious Foods of Greece Glorious Foods of Greece
    In beautiful prose and with more than four hundred unusual recipes— many of them never before recorded — invites us to a Greece few visitors ever get to see. Along the way she serves up feast after feast of food, history, and culture from a land where the three have been intertwined since time immemorial.

    In an informed introduction, she sets the historic framework of the cuisine, so that we clearly see the differences among the earthy mountain cookery, the sparse, ingenious island table, and the sophisticated aromaticcooking traditions of the Greeks in diaspora. In each chapter she takes stock of the local pantry and cooking customs. From the olive-laden Peloponnesos, she brings us such unusual dishes as One-Pot Chicken Simmered with Artichokes and served with Tomato-Egg-Lemon Sauce and VineLeaves Stuffed with Salt Cod. From the Venetian-influenced Ionian islands, she offers up such delights asPastry-Cloaked Pasta from Corfu filled with cheese and charcuterie and delicious Bread Pudding from Ithaca with zabaglione. Her mainland recipes, as well as those that hail from Greece's impenetrable northwestern mountains, offer an enticing array of dozens of delicious savory pies, unusual greens dishes, and succulent meat preparations such as Lamb with Garlic and Cheese Baked in Paper. In Macedonia she documents the complex, perfumed, urbane cuisine that defines that region. In the Aegean islands, she serves up a wonderful repertory of exotic yet simple foods, reminding us how accessible — and healthful — is the Greek fegional table.

    The result is a cookbook unlike any other that has ever been written on Greek cuisine, one that brims with the author's love and knowledge of her subject, a tribute to the vibrant, multifaceted continuum of Greek cooking, both highly informed and ever inviting. The Glorious Foods of Greece is an important work, one that contributes generously to the culinary literature and is sure to become the definitive book of Greek cuisine and culture for future generations of food lovers — Greek and non-Greek alike.


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