Agginarotyropita--Artichoke Cheese Pie

In Greek, the word "Pita" does not simply stand for the flatbreads most people are familiar with in Middle Eastern and Mediterranean cuisines. Instead, "Pita" is the Greek word for pie, a significant component of the classic Greek diet.

In the old days, a Greek housewife was quite frankly "judged" on her ability to roll out her own phyllo and as such her most prized kitchen tools included only a long, thin wooden rod used as a rolling pin and a large round wooden surface on which to stretch the phyllo.

Back then, pites (plural for pita) offered a way for housewives to make something a bit more substantial out of the little produce that was actually available. Fillings and techniques varied from region to region: savory or sweet; phyllo layered with a vegetable filling; coiled or S-shaped; some with cheese, others without; and many made with rice or semolina as opposed to dairy so as to abide by the dietary restrictions of Lent. The possibilities were and continue to be endless.

I love having some form of Greek savory pies on hand during summer months as they always make for a light meal and a quick bite before or after a day at the beach. A flavorful pie--be it spinach, cheese, squash, or any other combination of vegetables and herbs you like--can go a long way. Pair it with a fresh salad and a Greek dip such as melitzanosalata, tzatztiki or kopanisti and you've got a light lunch that won't weigh you down when you're out and about in the sizzling summer heat.

During Lent I made an "Agginaropita" that consisted of artichokes, herbs and a bit of semolina to bind it all as eggs and cheese were out of the question. It was quite good and extremely satisfying but the other day I put together this "Agginarotyropita" as I adore Greek pies featuring cheese, especially Feta. I served it during my daughter's birthday party and more than one guest commented that it was the best tyropita they'd ever eaten! I love how the artichokes provide an extra dimension of flavor. Try it, you won't be disappointed!

Agginarotyropita--Artichoke Cheese Pie

Makes a 13x9-inch pie

6 to 8 artichokes, cleaned and chopped

Handful of dill, finely chopped

Handful of parsley, finely chopped

2 eggs

1 pound good quality Feta, crumbled

1/3 cup grated Kefalotyri, Parmesan or Pecorino Romano

3 tablespoons olive oil (you will need more for brushing the phyllo)

Freshly ground black pepper

12 sheets of phyllo

Preheat oven to 375 degrees. Oil the baking dish and set aside. In a large bowl, combine the artichokes, dill, parsley, Feta, grated cheese, pepper and eggs and stir until mixed thoroughly. Add the 3 tablespoons olive and stir (adding a little more if the mixture seems too dry).

Working quickly, take a sheet of phyllo and layer it in the baking dish. Brush the top with oil and repeat layering with 6 more sheets of phyllo (brushing each with oil before topping with the next). Spoon filling evenly over phyllo and then begin layering remaining 5 sheets of phyllo over top, brushing each with oil before topping with the next. Pinch edges of phyllo to form a crust around the pie and brush top layer well with olive oil. (Alternatively, you can roll sheets of phyllo filled with some of the mixture as I did here.)

With a sharp knife, score only the top layers of phyllo into servings (this will make cutting the pie later much easier). Bake the pie in the center of the oven until the phyllo is golden, about 45 minutes. Let it cool before serving.

Psites Patates kai Piperies -- Roasted Potatoes and Peppers

Simplicity is best more often than not, especially when it comes to cooking. Even though I am extremely detail-oriented and a stickler for getting things just right, I'm not a big fan of elaborate dishes, eccentrically plated with extreme care -- dinner parties at this household are pretty much always served "family-style," just like our everyday meals.

These potatoes and peppers are characteristic of the type of dish I might serve. It couldn't be a simpler dish, but believe me there is no loss of flavor. I use some white potatoes, fairly small in size, which I quarter or cut in thirds and leave unpeeled. The potato skins--in my humble opinion--add a great amount of flavor. I toss the potatoes with large chunks of red and green peppers, plenty of Greek olive oil, coarse sea salt, freshly ground pepper, paprika and a dash of cayenne. Toss the baking dish into the oven and let the potatoes crisp up until nice and golden on the outside and soft and creamy on the inside. The peppers roast quite nicely alongside their starchy counterparts. Generously season with another pinch of sea salt once done and this simple side dish goes a long way; the other night I paired it with some freshly caught Porgies I grilled with olive oil, Greek oregano and lemon.

And I can attest to the fact that this side dish is just as good the next day, even better with just a small twist--spoon some into individual ramekins, heat through in the oven, sprinkle with crumbled Feta and set under the broiler until bubbly and browned. I could eat such a dish alone and be extremely satisfied ... but you can easily serve it up alongside roasted chicken, a juicy steak or a succulent pork chop.

Psites Patates kai Piperies -- Roasted Potatoes and Peppers
Makes 6 to 8 servings

8 to 10 small to medium white potatoes, washed well, left unpeeled and cut into quarters or thirds

3 large green peppers, thickly sliced

3 large red peppers, thickly sliced
Coarse sea salt

Freshly ground pepper

1/2 teaspoon paprika

Dash of cayenne pepper

Olive oil

Feta (optional)

Heat oven to 375 degrees. In a large baking dish combine the potatoes, peppers, salt, pepper, paprika and cayenne. Drizzle with enough olive oil to coat all the vegetables and stir everything around to thoroughly mix.

Roast for about 45 minutes or until the potatoes are golden on the outside and fork-tender. Season with additional sea salt and serve hot.

Variation: Spoon the roasted potatoes and peppers into individual dishes and top with crumbled Feta and a spoonful of the oil from the baking dish. Place under the broiler and cook until the Feta is bubbly and slightly browned.

Trahanas me Ntomata kai Feta--Trahanas with Tomato and Feta

The other day my husband came home with a package--well, a few packages. Our latest shipment of olive oil, which my father-in-law and mother-in-law send us straight from Agrinio every few months, was in and my hubby drove to Astoria to pick it all up from one of the many Greek shipping companies based there.

In the past, my in-laws have managed to send along a couple of large containers of olive oil as well as a small container of Kalamata olives or some Feta cheese preserved in salt water. With this shipment, however, we not only received our oil and olives but a fourth container filled to the brim with smaller vessels of my beloved thyme honey, homemade hilopites and lots of trahana. We thoroughly appreciate my in-laws' generosity and their willingness to send a little bit of Greece to us every chance they get.

And now onto what all these goodies will become ...

So the heat wave we enjoyed just over a week ago has now subsided and given way to some wet and dreary weather. But I'm not complaining; it is Spring after all ... and all these showers bring all our beautiful flowers. Not to mention that this rainy weather is accompanied perfectly by a good bowl of Trahanosoupa (soup made with trahanas) ... and there's nothing like curling up with a warm bowl of soup while the rain pitter patters across every window around the house.

Trahanosoupa is a simple soup made with sour trahana (which you can read more on here) and either water, chicken broth, beef broth or vegetable broth. Some like to add in a bit of milk but I opt to add some chopped tomato and top it off with some crumbled Feta once done. If you haven't tried trahana yet, I urge you to soon. Beyond soup, trahana makes for a distinct side dish to meats and poultry, a versatile filling for vegetables and a great alternative to bread crumbs.

Try it, you won't be disappointed.

Trahanas me Ntomata kai Feta--Trahanas with Tomato and Feta

1 cup sour trahana

3 cups water

2 1/2 cups vegetable or chicken broth
1 small to medium tomato, diced

6 ounces Feta, crumbled

Salt and freshly ground pepper, to taste
Finely chopped parsley (to garnish)

In a saucepan combine the trahana, water, broth and tomato and bring to a boil. Stir well, reduce heat to low and simmer for about 20 minutes stirring often.

Season with salt and pepper and ladle into serving bowls. Top with crumbled Feta and chopped parsley and serve immediately.

Biftekia Gemista--Stuffed Beef Burgers

The last week has been a hectic one for a couple of reasons and as such has called for some quick, no-frills, family meals. Having made more than my fair share of saucy tomato-based dishes the last month (many of which I have yet to post), the night before found me wanting to use the ground beef I'd defrosted to make a fresh, simple and flavorful dish without employing even a tinge of chopped tomatoes, strained tomatoes, tomato paste or the like. After mentioning my ground beef "dilemma" to Peter of Kalofagas that evening, he quickly started sounding off some ideas--all of which were tempting, some with tomato (ugh!) and some without. And then he said, "What about biftekia gemista?" And I thought, "Why not?"

So here's my take on biftekia gemista (Oh, sorry! That would be Greek for "stuffed burgers" or beef patties, if you will). I often make biftekia simply using lots of fresh parsley, oregano, eggs, breadcrumbs and onion in the ground beef mixture; forming it into patties; and baking those in the oven surrounded with some thinly sliced potatoes tossed in olive oil and oregano. But having some fresh cilantro on hand, I omitted the oregano; and instead of the usual breadcrumbs or plain bread soaked in milk, I added some trahanas to give these moist biftekia an entirely new dimension of flavor. In addition, I didn't use an egg in the mixture as it was moist enough--just stuffed small cubes of two Greek cheeses (feta and kasseri) into the center of each patty and gave the burgers a good sear in a hot grill pan before placing them in the oven to finish off the cooking.

I served these biftekia with some sauteed spinach and a warm potato salad (as opposed to oven roasted potatoes or fries) and we had a fresh tasting, quick and healthy meal on our table in just minutes.

Biftekia Gemista--Stuffed Beef "Burgers"
Makes 12 patties

1.5 pounds ground beef

1 scallion, finely chopped

2 tablespoons finely chopped parsley

2 tablespoons finely chopped cilantro

1/2 a small-medium onion, grated

1 large garlic clove, minced

1/3 cup trahanas

4 tablespoons milk

3 tablespoons olive oil

Salt and freshly ground black pepper

Feta, roughly "cubed"

Kasseri, also cut into small cubes

Preheat the oven to 250 degrees. Add the trahanas to a small bowl and pour the milk over (use a bit more milk if all the trahanas isn't moistened by the 4 tablespoons). Set aside.

Combine the beef with the scallions, onion, parsley, cilantro, garlic, salt, pepper, olive oil and the trahanas soaked in milk. Mix briefly with hands to incorporate and place in the refrigerator until your grill pan is heated through.

Heat a stovetop grill pan, or a large skillet, over high heat. Begin forming the beef mixture into patties. Holding a patty flat in the palm of your hand, press a small cube of feta and kasseri down into the center, then begin to pinch the beef up around the cheese to seal it in. Pat the beef to even it out and place in the heated grill pan to brown each side well (about 3 to 5 minutes per side). Once the biftekia are well browned, place the grill pan in the heated oven and cook the biftekia another 10 minutes.

Serve hot with a warm potato salad and some sauteed spinach.

Warm Potato Salad

6 medium-sized potatoes, washed, peeled, quartered and boiled until tender

1 lime, juiced

1/2 lemon, juiced

Salt and freshly ground pepper

1/3 cup olive oil

3 scallions, chopped

Whisk together the lime juice, lemon juice, salt and pepper and slowly add the oil in a steady stream. While the potatoes are still warm, pour the dressing over and let stand for a few minutes. Sprinkle with the scallions and some finely chopped parsley or cilantro and serve still warm or at room temperature.

Duo of Dips --- Roasted Red Pepper and Feta & Lemony Chickpea and Thyme

When entertaining I find the easiest option to include in a spread of appetizers is a tasty dip accompanied by toasted pita triangles, crispy bread rounds or zesty crackers. There are, of course, endless possibilities from melitzanosalata (eggplant dip), to kopanisti (Greek cheese dip), to kafteri (spicy Greek feta dip), to tzatziki (the well-known yogurt/cucumber/garlic dip, although chatty guests and garlic aren't a very good mix), to traditional hummus or two of my favorites, a flavorful roasted red pepper and feta dip and a lemony chickpea and thyme spread.

Whether you roast fresh red bell peppers or invest in a good jar of roasted red peppers, or whether you prep dried chickpeas or use canned chickpeas, these dips are simple and satisfying. Serve alongside plump Kalamata olives and you're good to go (those shiny, tart and meaty olives pictured above come to you directly from my father-in-law's grove in Agrinio, where he grows two types, Kalamata and Agriniou).

Roasted Red Pepper and Feta Dip

2 red bell peppers
1 large clove of garlic, minced
1/2 cup crumbled feta
3 tablespoons olive oil
1 teaspoon fresh lemon juice

Pinch of crushed red pepper flakes

Salt and freshly ground pepper, to taste
1 tablespoon finely chopped parsley

Place whole red peppers on an oiled baking sheet and "roast" under the broiler until the skin is well charred and the peppers tender. Remove from baking sheet, place in a plastic or paper bag and cool. Once cooled, remove peppers from bag, peel skin, remove seeds and cut stem.

Add the peppers to the bowl of a food processor along with the garlic and lemon juice and process until smooth. Stir in the crumbled feta, olive oil, red pepper flakes, salt, pepper and parsley and pulse the food processor a couple of times. Transfer to a bowl and refrigerate until ready to serve.

Lemony Chickpea and Thyme Dip

2 cups chickpeas (if using canned, rinse chickpeas and drain or if using dried, soak chickpeas in water overnight, drain, then simmer about two hours until tender)

2 cloves garlic

1 lemon, juiced

Thyme from about 3 fresh sprigs

1/4 cup olive oil

Salt and freshly ground black pepper, to taste

Place first four ingredients in the bowl of a food processor and mix. Add the olive oil a little at a time, processing until the mixture is smooth (adding more olive oil as necessary). Season with salt and pepper to taste.

Mini Zucchini and Feta Frittatas

I bought a mini muffin pan back in November and have been in love with it ever since, experimenting with different recipes every chance I get ... mini pancetta cornbreads, mini phyllo cups, mini cupcakes and these mini zucchini and feta frittatas. They're extremely simple to make, insanely versatile and the perfect portion size to hold guests over before a friendly dinner party. Added bonus: they are just as good at room temperature so you can make them a little ahead of time.

Mini Zucchini and Feta Frittatas

Makes 36

1 large zucchini, diced

3 scallions, finely chopped

2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup feta, crumbled
5 eggs
1/3 cup heavy cream
Salt and freshly ground pepper, to taste



Preheat oven to 350 degrees.

Heat the oil and butter in a skillet and stir in the scallions and zucchini and cook until slightly softened. Add the garlic and cook for a minute longer. Set aside to cool.

Brush the mini muffin pan with olive oil. Cut small rounds of parchment paper and place into the base of each muffin slot.

Stir the feta into the zucchini mixture and season lightly with salt and freshly ground pepper. Place a portion of the zucchini/feta mixture into each muffin hole. Whisk the eggs and cream together, season with salt and pepper and pour the egg mixture into each hole about 3/4 full.

Bake for about 30 minutes or until golden. Allow the mini frittatas to sit in the muffin tin for a few minutes then take a knife and gently ease each frittata out (remember to remove the parchment from the bottom!). Serve warm or at room temperature.

Burgers and Fries

We’ve taken the kids out to some farms the last couple of weekends to do some apple picking (to be the topic of a later post), pumpkin picking and to enjoy the outdoors before the weather changes. Luckily, we’ve picked up some great fruits and vegetables from these local farms which have made for some great dishes over the last couple of weeks. A farm we visited out on Long Island had gorgeous homegrown tomatoes, squash, lettuce, beets, potatoes, broccoli, onions, corn and more. Unfortunately, I always buy so much that in the end I don’t know where to store it all. Thank goodness the variety of squash I brought home held up well the last two weeks and we got to enjoy it in a number of ways.
Last night, I was in the mood for a burger so I put together these Feta Burgers in a jiffy and served them up with some oven baked Acorn Squash "Fries." I used mint I’d dried after collecting it fresh from our garden to flavor the ground beef. It was a quick and ultra easy meal--one loved by the kids and us adults alike.

Feta Burgers with Yogurt Sauce

1 1/2 lbs ground beef, or a combination of ground beef, veal or pork
One large onion, grated

One teaspoon dried mint
1/2 teaspoon dried oregano
Tablespoon olive oil
¼ cup breadcrumbs
Salt and freshly ground pepper to taste
1/3 cup crumbled Feta
One clove garlic, minced

Yogurt Sauce:
1/3 cup Fage Yogurt
½ teaspoon Dijon

One small clove garlic, minced
Salt and Pepper to taste

Sliced onion and tomatoes
4 Pitas

Combine ground beef with remaining ingredients and knead briefly to incorporate. Form into large patties. Heat grill pan or griddle and place patties on to cook once hot. Cook burgers about 5 minutes on each side.
Meanwhile, combine yogurt, mustard, garlic, salt and pepper and stir well. Heat pitas through and cut into fourths. Top each burger with onion, tomato and yogurt sauce and place between two slices of pita. Serve with Acorn Squash “Fries” (peeled, sliced acorn squash tossed with a couple of tablespoons of olive oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a 375 degree oven until tender and browned).

Beets

As a kid I remember eating beets once a year—on Palm Sunday when we would sit down to the customary Greek lunch of bakaliaro (fried salt cod), skordalia (garlic dip) and boiled beets made every year on this holiday. And I’m pretty sure I still ate beets only on Palm Sunday right up until I was married and began testing the cooking waters for myself. I now make beets at least every other week and I’ve even gotten my mom to make them occasionally (on days other than Palm Sunday).
At first I would buy some fresh beets, boil them and then serve topped with some oil and vinegar. That is until I tried out a great recipe from Gourmet that I use religiously now and which has gotten much acclaim by family and friends whenever served. The original recipe calls for using canned beets, but I love the taste of fresh beets as compared to canned. So I always make my own—oh, and I don’t just boil my beets anymore. A few years ago I realized I can bake beets wrapped in aluminum foil just as I would potatoes. The earthy flavor of the beets after cooking in the oven is unparalleled. I like to add this as a side dish to simply roasted or grilled meats like beef, lamb or pork. And be sure to stick with the cider vinegar cited in the recipe—it makes all the difference.



Beets with Caramelized Onions and Feta

(Adapted from a recipe found in Gourmet Magazine)

Serves 6

Six well sized beets, ends cut away and skins scrubbed clean

2 onions, thinly sliced

2 tablespoons olive oil

Salt and pepper to taste

Dressing:

2 tablespoons cider vinegar

1 teaspoon Dijon mustard

3 tablespoons olive oil

Salt and pepper to taste

½ cup feta crumbled

Wrap the cleaned beets in aluminum foil and prick with a fork. Place on a foil lined baking sheet and bake in a 350 degree oven for about an hour, or until a knife can easily run through them. Remove and let cool slightly. Unwrap and peel away the skin. In a small bowl combine the cider vinegar, mustard, salt and pepper and slowly whisk in the 3 tablespoons of oil. Set aside. Meanwhile, heat two tablespoons of oil in a skillet and cook onions combined with about ¼ teaspoon salt until caramelized, about 20 minutes. Add onions to the dressing. To serve in individual plates, cut beets crosswise into thin rounds and top with some onions and crumbled feta. To serve as a salad, slice beets crosswise and then cut into half moons. Gently stir in the caramelized onions and top with crumbled feta just before serving.