INGREDIENTS

• 1kgr octopus
• 500gr penne (or macaroni)
• 2 onions (chopped)
• 500gr tomato juice
• 2 cups hot water
• 1 tea cup dry white wine
• 1 cup olive oil
• oregano, salt, pepper

METHOD

1. Clean the octopus (remove the tooth and eye) separates the tentacles from the bag and cut into chunks (about 2.5cm-3cm long).
2. Rinse the octopus with water and leave it in a colander to drain.
3. In a large saucepan, heat the olive oil and saute the onions.
4. Add the pieces of octopus and stir for 3′-4′.
5. Add the wine and stir until the alcohol evaporates.
6. Add the tomato juice and the water.
7. Add a little salt, pepper, oregano, cover the pot and let it boil over low heat for about 30 minutes.
8. Pour contents of saucepan into a large baking pan.
9. If there is not enough broth, add some hot water and place the baking pan in preheated oven at 200oC.
10. Once the gravy in the oven starts to boil, add penne and continue baking.
11. When it starts to boil again, cover the pan with foil and turn off the stove (stirring frequently to prevent sticking).
12. In 20 minutes or so penne will be drawn the broth and boil.

INGREDIENTS

• 1kgr figs
• 1\2 kgr sugar
• 1 tablespoon fresh lemon juice

METHOD

1. Peel the figs and cut into small pieces.
2. In a saucepan, place the figs, the sugar, stir well and let them boil over medium heat.
3. Remove the foam (if there is any).
4. Shortly before jam thickens, add the lemon juice and stir.
5. Allow the jam to cool and put in vases.

INGREDIENTS

• 2 red peppers (medium)
• 2 orange peppers (medium)
• 2 green peppers (medium)
• 1 large orange bell pepper (cut into cubes)
• 1-2 onions (chopped)
• ¼ teaspoon curry powder
• 1 tomato (minced)
• 1 cup candied rice
• 1.5 cups water
• 0.5 cup vegetable broth
• olive oil
• pepper
• 1 cup grated graviera (or parmesan)

METHOD

1. Cut carefully the top of the peppers and remove seeds.
2. In a saucepan put a little olive oil and wait to warm up.
3. Add the onions, sliced pepper, curry, rice, tomatoes, vegetable broth, water and stir.
4. Cover the saucepan and let it boil in medium heat until it is absorbed almost all the water (remember to stir frequently).
5. Remove the saucepan from the heat, add some pepper and the cheese and stir.
6. Fill peppers with the mixture.
7. Cover the peppers with its lids, sprinkle with some olive oil, and bake in preheated oven at 180°C for 30 minutes, until peppers are cooked.
8. Serve hot.

INGREDIENTS

• 1 rooster in portions
• 1 onion (chopped)
• 2 cloves garlic (chopped)
• 1 glass of wine
• 1 cinnamon stick
• 4-5 spices
• 2 bay leaves
• 500gr tomato juice
• 3 fresh ripe tomatoes
• 1/2 cup olive oil
• 1 cup water
• 1 package spaghetti N.5
• grated mizithra cheese for serving

METHOD

1. In a sauce pan pour the olive oil and saute the portions of rooster.
2. Add garlic and onion and stir.
3. Add the wine, stir and wait until alcohol evaporates.
4. Then add all remaining ingredients (except from the pasta) and stir.
5. Cover the sauce pan and let the food simmer for 1 hour until the sauce thickens.
6. In another sause pan, boil the spaghetti.
7. In a plate, add some spaghetti, 1 postion of rooster, some sause and on top add grated mizithra cheese.

INGREDIENTS

• 1.5kgr lamb into portions
• 2krg potatoes peeled and chopped
• 8-10 cloves garlic purified
• 2 tablespoons mustard
• 2 lemons (juice)
• 3/4 glass olive oil
• 1 bottle beer
• salt, pepper, oregano

PERFORMANCE

1. Sprinkle the lamb with salt, pepper and oregano.
2. Mix and potatoes in a bowl with salt, pepper and oregano.
3. In a baking pan place the lamb, the potatoes and the garlic.
4. In a bowl put the mustard, a little water, olive oil and mix.
5. Add the mixture over the potatoes and lamb.
6. At the edge of the baking pan and pour the beer and then shake gently so beer goes everywhere.
7. Cover the pan with foil and bake at 200oC for 2h.
8. Remove the foil, add lemon juice and cook 10′ more.

INGREDIENTS

• 1.5 cup flour
• 100gr lukewarm water
• 1 teaspoon salt
• 1 teaspoon dry yeast
• 2 tablespoons olive oil

METHOD

1. In a bowl add the yeast and water, stir and let the mixture for 5 minutes to inflate.
2. In a clean bowl, add the flour and salt and stir.
3. Make a hole in the center of the mixture of flour, add the yeast mixture and knead until dough becomes soft and does not stick in hands.
4. Divide the dough into 6 balls, cover with a towel and let it rise for 1h-1.5h.
5. Roll out each ball of dough with fingers (about 0.5cm-0.7cm thickness).
6. Take a fork and make holes (not too deep) into all surface.
7. Brush each pita with olive oil and fry them in a nonstick pan or bake in oven or grilled.

Here in Greece, pies (pites) are very popular and we usually cook one pie a week! The reason is simple! You can cook it once and you can have it for 3-4 days, any time you want (for breakfast or snack).

Well, lets see the top 5+1 of them…

Melitzanopita (eggplant pie)

Spanakopitta (Spinach pie)

Makaronopitta (pie with pasta)

Prassopita (leek pie)

Galatopita (milk pie)

Lemon pie

Today we are extremely happy to announce the new version of EatGreek’s design!

We choose the present our recipes in a flexible way for different monitor sizes. Also the way the recipes are displayed gives EatGreek a more magazine-like feel and let you search through our archives in a more playful way!

INGREDIENTS

• 2 plucks (lamb or goat)
• 2kgr intestines (lamb or goat)
• some extra sweetbreads
• salt, pepper, oregano

METHOD

1. Wash the intestines (inside) and place them in a bowl with enough vinegar for about 1h, then drain them and place them in a covered bowl in the refrigerator.
2. Wash the plucks, cut into a square size 4.5cm X 4.5cm and 1.5cm height and leave it for a night in a colander (draped) to drain the fluid.
3. The next day, add the pieces into the spit alternately (eg first a piece of liver, a piece of lung, a piece of heart, a piece of spleen, a piece of sweetbreads and then start again from scratch – it does not matter the order be given, provided not put the same parts meat continuously).
4. Every so push slightly to avoid gaps between pieces of meat because during baking, pieces of meat will lose some fluids and they will be a little bit smaller.
5. In a bowl, mix a sufficient quantity of salt, pepper and oregano and sprinkle quite enough quantity to spit with kokoretsi.
6. Finally, wrap the entire surface of the kokoretsi with the intestines as tightly as possible (do not care too loud because it would cut the intestines).
7. At points finishes in each intestine (or cut), fasten with a toothpick and continue with the next one.
8. Sprinkle again with the mixture of salt, pepper, oregano and bake the kokoretsi in the coals for about 1.5h.
9. Ιf the outside surface of kokoretsi seems that it is cooked but still wants some more baking inside, cover with foil over and continue baking.

INGREDIENTS

• 4 eggs
• 2 cups self-rising flour
• 1.5 cups sugar
• 4-4.5 cups grated carrots
• 1 cup of almonds (coarsely)
• 1 cup soaked raisins
• 3/4 cups corn oil
• 2 teaspoons baking powder
• 1/2 teaspoon vanilla (powder)

METHOD

1. Divide the egg yolks and egg whites into two separate large bowls.
2. Beat the egg whites with a mixer, until they become a firm meringue.
3. In the bowl with the yolks, add the sugar and beat with the mixer until the materials homogenized.
4. Add the corn oil, the flour and the baking powder and continue beating with the mixer.
5. Add the grated carrots, the almonds, the raisins, the meringue and mix carefully with a spoon.
6. Pour the mixture into the cake mold and bake at 180oC for 50′.
7. When the cake has cooled, sprinkle with icing sugar before serving!