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Prasopita is another Greek casserole made of filo pastry, but this time the main role in stuffing is Kefalograviera cheese and leeks, so it will be a favorite dish for those who prefer these vegetables. Prasopita needs to be seasoned differently, it will not be very expressive in taste.
Some Greeks add feta to the leeks, making this casserole sharper in taste, and white wine. We encourage you to try different versions :)
Unfortunately, the Greek Kefalograviera cheese in Poland is difficult to obtain, so you can substitute parmesan cheese with Gruyere instead.
1. We chop the white portions of pores thickly and fry in olive oil over medium heat for about 10 minutes. Then add the onion, salt, pepper, mix thoroughly and remove from the heat. We leave to cool.
2. When the pores are cooled down in a separate bowl, mix eggs, milk and cheese. Finally, add the fried pores and mix thoroughly. The stuffing is ready, so it's time to take care of filo pastry.
3. You can use ready-made filo for such baking, which must be thawed first. At the bottom we will need about 4-5 pieces of cake and a similar amount on top.
4. Each filo pastry, after placing in a baking dish, should be smeared with olive oil or melted butter. Fold the filo so that the sides of the cake protrude from the vessel so that later you can wrap them.
5. After placing all the layers of filo, apply the stuffing equally. As mentioned above, the filo sides are wrapped on top and each of them is also lubricated with oil or butter.
6. Then put the remaining sheets of cake on top of each other.
7. Bake the Prasopite at about 175 degrees C for about 35 minutes. If the filo becomes golden it will be a sign that the dish is ready :)
Καλή όρεξη!
When you ask a local resident in Greece what a delicious dish you can do with green peas, the answer probably will be: Αράκας Λαδερος! This dish from the first moment has also become one of our favorites. At the outset, it is worth noting that to prepare it you do not need many products and time-consuming preparations. In addition to fresh or frozen peas, only onions, carrots, potatoes, good home-made tomato puree (or fresh tomatoes) and dill will be necessary.
Omelettes in Greece are prepared with the addition of various types of vegetables. However, we would like to offer you a somewhat original recipe referring to the Greek omelettes, in which the main additions are asparagus, spring onion and feta.
Pilaf with tomatoes is a simple and light dish, which is worth doing especially when there are fresh ripe tomatoes. However, when there is no season or longer, you can reach for tomatoes from the can. If you feel that the taste of this dish is too delicate, you can enrich it and add some optional spices.
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