Greek Asparagus Fritters - Sparagokeftedes

 These Asparagus Fritters really are a delightful, light and healthy snack or side dish! They are very simple to make too. Wonderful when accompanied by a dip (see photo). We're sure that you'll enjoy these!

Ingredients

½ kg fresh asparagus

3 tbsp. zucchini (courgette) grated, drained and well-squeezed (to remove excess liquid)

3 tbsp. grated cheese – preferably Kefalograviera or Pecorino

3 tbsp. spring onions finely chopped

2 tbsp. wild fennel finely chopped

1 tsp. fresh mint finely chopped

3 tbsp. rusks finely crumbled

2 tbsp. all-purpose flour

2 eggs

2 tbsp. olive oil

300 ml sunflower oil

Salt and pepper to taste

Preparation

Rinse the asparagus, keep the soft parts and finely chop these.

Put the olive oil in a saucepan and gently fry the spring onions for 3 minutes.

Remove from the heat, add all the other ingredients (apart from the sunflower oil) and mix well.

Heat the sunflower oil in a frying pan.

When the oil is hot, take 1 tbsp. of the mixture at a time and with the help of another tbsp. form into a fritter shape and deep fry.

Remove the fritters from the oil and place on a dish with absorbent paper.

Serve warm or cold. 

Eat and Enjoy!

 

5 Greek Cheese Pies (Tiropita)

There are many recipes for Cheese Pie (Tiropita) in Greece. We've listed 5 here that we think you'll enjoy. Just click on the link to go to the recipe.

Cheese Pie (Tiropita)

Cheese Pie (Tiropita) with Feta Cheese and Bechamel

Small Cheese Pies (Tiropitakia)

Small Cheese Pies (Tiropitakia) with Balsamic Vinegar

Small Cheese Pies (Tiropitakia) with Yoghurt Dough

Eat and Enjoy!

 

Greek Cheese Pies (Tiropitakia) with Balsamic Vinegar

This is a recipe for yet another type of small cheese pie (tiropitakia) - this time with balsamic vinegar. We think you'll find these a delicious addition to any meal or as a snack on its own!

Ingredients

For the Dough

½ kg all-purpose flour

200g butter

1 tsp salt

Water – enough to make a pliable dough

For the Filling

250g Graviera cheese (alternatively - yellow cheese that melts, such as Edam or Gouda)

For the finish

100ml balsamic vinegar

1 tbsp honey

1 tbsp sesame seeds

300ml sunflower oil for deep frying

Preparation

Make a dough with the flour, salt and enough water to make a pliable dough.

Divide into 2, wrap each dough ball in cling film and set aside for 1 hour.

Melt the butter and when it’s cool, leave in the fridge for approx. 15 min.

After this time, the butter will have separated into 2 layers – solid on top and liquid underneath. Remove the top layer of butter and put in a small pan. Discard the lower liquid layer.

On a floured surface roll out one of the dough balls into a thin rectangular shape.

Melt the butter in the pan and brush over the dough.

Fold the dough once and brush with melted butter.

Fold again and brush.

Fold the dough a third time and brush with the melted butter.

Cover in cling film and set aside while you repeat the same process with the other dough ball.

Take the first dough and roll out once again into a thin rectangular shape.

Cut into pieces 10cm x 15cm.

Slice the cheese into pieces 2cm x 8cm and about 1cm thick.

Place a slice of cheese into one of the dough slices lengthwise and roll it up.

The two ends won’t have cheese in them – seal them shut with a fork (see photo at top).

Set aside on a floured surface and repeat the process with the remainder of the pieces from the first dough ball. Then repeat with the second dough ball.

Heat the oil well in a deep frying pan and fry the cheese pies until they’re golden brown (approx. 3-4 min). Just do a few at a time, otherwise the oil will cool.

Place them on kitchen paper to absorb the oil.

When you have fried all the pies, melt the honey in the balsamic vinegar and with a spoon sprinkle over all the pies.

Sprinkle the sesame seeds on top.


If you've tried this recipe please rate it!

 Eat and Enjoy!

Greek Cheese Pies (Tiropitakia)

 This is a recipe for small Greek cheese pies (Tiropitakia). There are many, many varieties of cheese pies in Greece and the recipe here is for delicious small pies that can be eaten as a snack, a side dish or part of a buffet.

Ingredients

For the Dough

1kg all-purpose flour

50g fresh yeast

1 level tbsp. salt

1 tsp salt

Tepid water

For the Filling

1kg anthotiro cheese - crumbled

2 tbsp melted butter

1 tbsp smoked paprika

1 tbsp dried basil

For the Eggwash

2 egg yolks

1 tbsp olive oil

1 tbsp water

200g butter cut into small cubes

Preparation

Dissolve the yeast and sugar in 200ml tepid water.

Put the flour in a large mixing bowl and make a well in the centre.

Add the water with the yeast and sugar gradually and mix gradually with the flour.

Cover the bowl with cling film and leave in a warm place for 30 min.

Add the salt to the dough and enough tepid water to make a pliable dough.

Knead the dough well, cover with cling film and leave in a warm place for at least 1 hour, until it has doubled in size.

While you are waiting for the dough, prepare the filling - lightly mix the crumbled anthotiro cheese with the melted butter, smoked paprika and basil.

Make a ball from the dough approx. the size of a medium orange and leave the remainder of the dough covered.

On a floured surface roll out the dough ball into a circle with a diameter of 20cm.

Divide the circle into 6 sections as if cutting a pizza.

Brush the dough with melted butter and add a tbsp. of the filling to each of the wide ends of the triangular sections.

Fold the dough over the filling and keep rolling the dough towards the point of the triangle.

Place the 6 pies in a large shallow oven dish with the ‘point’ at the bottom (so it doesn’t open when it swells in the oven). Leave 3cm space between each pie.

Repeat the process with the remaining dough and filling – you will probably need 2 oven dishes.

Place the butter cubes between the small pies.

Make the eggwash by whisking the egg yolk well with the olive oil and water and then brush the tops of the pies with it.

Bake in a preheated oven at 180 degrees Celsius (moderate) for about 45 min until they are golden brown.


If you've tried this recipe please rate it!

Eat and Enjoy!