Recipes

1. In a mixer bowl, whisk the yogurt with sunflower oil and salt. Gradually add the flour and mix until a smooth dough forms.
2. Knead well until the bottom of the bowl is clean.
3. Cover the dough with plastic wrap and refrigerate for 1 hour.
4. In a bowl, mix the Anthotyro cheese, Parmesan, egg, dried mint, and pepper. If necessary, add salt.
5. Keep the filling in the fridge until the dough is ready.
6. Preheat the oven to 170°C (convection).
7. Roll out the dough into a thin sheet and cut into round shapes using a cookie cutter or a glass.
8. Place a spoonful of filling in the center of each dough round. Fold into a half-moon shape and press the edges with your fingers to seal.
9. Place the pies on a baking tray lined with parchment paper.
10. Brush the pies with the egg wash using a pastry brush.
11. Bake on the lower rack of the oven for 15-20 minutes or until golden brown.
12. Let them cool slightly before serving.

Enjoy your hot and crispy pies!

1. Heat a grill pan over medium-high heat until slightly smoking.
2. Brush both sides of the cheese with olive oil, ensuring even coverage.
3. Place the cheese on the grill pan. Cook for about 3-4 minutes until grill marks appear. Rotate the cheese 90° to create a crosshatch pattern.
4. Carefully flip the cheese and repeat the grilling process on the other side until golden with visible grill marks.
5. Transfer the grilled cheese to a serving platter. Drizzle with honey and sprinkle with freshly ground black pepper.
6. Serve with slices of baguette, crackers, or pita bread.

1. In a blender, add the milk, Tzafettas cheese, cornstarch, salt, pepper, garlic powder, and grated Parmesan. Blend until smooth, scraping down the sides as needed.
2. Transfer the mixture to a small saucepan. Add dried basil and oregano to taste. Heat over medium-low, stirring frequently, until the sauce is warmed through.
3. Taste and adjust seasoning with extra salt, pepper, or herbs if needed. Reduce heat to low and let the sauce simmer for about 5 minutes until slightly thickened.
4. Add the cooked pasta to the sauce and toss with tongs to coat evenly. Let it simmer in the sauce for 2-3 minutes.
5. Transfer the pasta to serving plates or bowls. Top with cooked meat or vegetables if desired. Drizzle with any leftover Alfredo sauce and garnish with fresh chopped parsley.

Enjoy!

1. Heat ¼ cup olive oil in a large pot. Add the eggplant and sauté for 5 minutes, stirring. Add ⅓ of the garlic, season with salt and pepper, and cook for 1 minute. Transfer to a plate.
2. In the same pot, add 2 tbsp. olive oil, zucchini, and yellow squash. Sauté for 5 minutes, add another ⅓ of the garlic, season, and cook for 1 more minute. Transfer with the eggplant.
3. Add 2 tbsp. olive oil to the pot, followed by the onion and bell pepper. Cook for 7 minutes, then add the remaining garlic, season, and cook for 1 minute.
4. Add the tomatoes, ⅔ of the basil, and all the cooked vegetables back to the pot. Simmer for 15 minutes until the vegetables are tender.
5. Stir in the remaining basil, lemon zest, and lemon juice. Transfer to a serving dish, sprinkle with goat cheese, and drizzle with olive oil.

*Serves approximately 6-8 portions.

1. Preheat the oven to 200°C (390°F) and place the oven rack in the middle.
2. Spread the onions, bell peppers, and cherry tomatoes in an oven-safe dish. Sprinkle with 1 tsp. oregano, red pepper flakes, and some fresh thyme. Drizzle with a little olive oil.
3. Place the feta on top of the vegetables. Season with the remaining oregano, red pepper flakes, and thyme. Generously drizzle olive oil over the feta and lightly coat the sides of the dish with some oil.
4. Bake on the middle rack for 20-30 minutes, until the feta softens and the vegetables are slightly roasted.
5. Serve warm with pita or toasted bread.

Enjoy!