Olvium

Recipes

Certificate

Pie from Chania

INGREDIENTS FOR 4 PEOPLE

1 kg Iamb joint filleted,
800 grams myzithra (ricotta) cheese,
200 grams stako-butter (clarified) or plain butter,
100 ml olive oil,
1 egg,
50 grams sesame,
salt,
spearmint,
pepper,
cinnamon,

FOR THE DOUGH

500 grams flour,
150 ml olive oil,
150 grams yoghurt salt
PREPARATION

Wash clean and cut the meat into small pieces. Bring them to the boil with some water and a little salt for about 1 1/2 hour and then remove the meat pieces from the casserole but reserve the stock. Finely chop the meat. Sprinkle the cuts with salt, pepper and cinnamon.

At the same time in a basin, put the sieved flour, the olive oil the salt and the yoghurt. Slowly, add the water to make elastic dough. Next, divide the dough into 2 parts and roll them out with the rolling pin to make 2 separate phyllo sheets.

Oil a baking pan and line one phyllo sheet. Lay half the grated myzithra cheese, half butter, sprinkle with salt, pepper, cinnamon, and spearmint and lay on top the meat. Repeat the same process one more time. Add some of the reserved stock and coat with the second phyllo sheet. Brush with a beaten egg, sprinkle with sesame and bake in the oven for about 45 minutes at 1800 C.

Barley rusks or else dakos

INGREDIENTS FOR 4 PEOPLE

4 Cretan barley rusks,
2 ripe tomatoes,
200 grams myzithra cheese,
100 grams olive oil,
oregano,
salt
PREPARATION

Rub the tomatoes in a bowl and add the olive oil, salt and oregano. Spray each rusk roll with olive oil and coat with the tomato pulp. Grate the myzithra cheese and top it over the ring-like rusk drizzling with some olive. Sprinkle with some oregano.

Alternatively, dump the rusk roll with water to soften and follow the same process. It is served as an appetizer and is accompanied by the local alcohol snap "tsikoudia".

Olive pie

INGREDIENTS FOR 4 PEOPLE

400 grams flour,
sieved olive oil,
salt,
200 ml water (approximately),

INGREDIENTS FOR THE STUFFING

400 grams black olives,
pitted 100 grams onion,
finely chopped,
fresh mint,
finely chopped sesame seeds,
salt,
pepper
PREPARATION

In a bowl, mix the sieved flour, the olive oil and the salt. Pour the water in, slowly to make pliable dough.

Let it rest for about 30 minutes and at the same time, prepare the stuffing by pitting the olives. Finely chop the onions and mint, add the olives and check if more seasoning is needed (according to the quality of the olives). Roll out the dough into 2 rectangular pieces and scatter on top the ingredients of the stuffing. Roll in the dough and shape it into a cylindrical roll or a horse shoe drizzling with a little water on top and sprinkling with sesame seeds. Bake at 180° C in the oven for about 30 minutes.

Psiantra

INGREDIENTS FOR 4 PEOPLE

2 kl several greens,
(white beets, spinach, wild chervils and other greens
like kafkalithres),
100 grams fennel 50 grams parsley,
300 gram spring onions,
220 ml olive oil salt

FOR THE PHYLLO DOUGH SHEET

500 grams flour,
30 ml olive oil,
10 ml vinegar,
salt,
water

FOR THE BATTER

200 grams corn flour water
PREPARATION

Wash, clean and cut all the vegetable greens into thick pieces. Let them strain and salt them. Rub them thoroughly to become wilted and dot with some olive oil.

In a bowl, put the sieved flour, the olive oil, some vinegar and the salt. Working with the hands, mix slowly to make solid pliable dough. Roll out the dough with a rolling pin and lay it on a greased baking pan. Add the vegetable greens. Make a batter with the corn flour and the water and coat the vegetables. Spray the surface with a little olive oil and bake in the oven at 180°C for approximately 1 hour.

Serve hot or cold as an appetizer.

Stuffed vegetables with sour frumenty

INGREDIENTS FOR 4 PEOPLE

4 thick courgettes,
2 aubergines oval-shaped medium sized,
4 medium sized tomatoes,
300 grams sour frumenty,
100 grams spring onions,
200 ml olive oil,
salt,
pepper,
spearmint,
parsley,
2 cloves garlic,
10 grams tomato paste
PREPARATION

Wash, clean and drain all the vegetables. Cut the aubergines lengthwise into two parts and scoop out with a teaspoon the flesh from both pieces. Scoop out the flesh from the tomato and the courgettes and place them all together in a baking pan. In a bowl, pour the finely chopped flesh from all the vegetables, the sour frumenty, olive oil, salt, pepper, garlic, spearmint, parsley, and onions, all of them finely chopped, and blend the mixture thoroughly. Pile the mixture into the hulled tomatoes, the courgettes and the aubergines and top with the reserved caps of the vegetables. Add the tomato paste diluted in a little water and bake for about 1 hour at 180°C.

Back to top