Ingredients for 30 pieces (20 g each)
400 g anthotyro (traditional fresh cheese)
100 g smoked chicken, cut into small cubes
2 eggs
50 g all purposes flour
fresh aromatics, your choice, finely chopped
2 tbs olive oil

Preheat oven to 190* C (370* F) Fan. Put the anthotyro cheese in a bowl. Add the remaining ingredients and mix with a fork until completely combined. You may need to add a little more flour if the eggs are large or if the cheese has too much moisture. Do not be very generous with the flour so that the bread puffs don’t come out too dry or floury. Add just enough so that the dough is manageable. Mold the mixture into balls and place onto a baking pan lined with parchment paper. Bake for at least 20 minutes, depending on how large you make them.


200 g feta with low fat
2 spring onions
1 large dried onion
4 zucchini
6 egg whites
4 eggs
1/2 bunch herbs (myrons, parsley, dill, mint)
4-5 tbsp. olive oil
Salt Pepper

Finely chop the onion and chives. Grate three of the zucchini on a coarse grater and drain well. Put 2-3 tablespoons of olive oil in a pan and let it burn over medium heat. Add the onions, season with salt and pepper and sauté until soft and change color. Add the zucchini and sauté for 5-6 minutes. Set aside to cool. Break the eggs and egg whites in a bowl, season with salt and pepper and beat well. Break the feta into the eggs by hand, add the chopped herbs and the sauteed onions & zucchini and mix well. Grease a tartiera or a round fireproof dish and pour the egg mixture. Cut the last zucchini into thin slices and place them on top of the sponge. Bake in a preheated oven in the air, at 180oC for 30-40 minutes.


1 kg zucchini
250 gr. cottage cheese or ricotta
50 gr. flour
100 gr. semolina
1 sachet of baking powder
4-5 eggs
salt and pepper

Wash and slice the zucchini, let them drain. Combine flour, semolina and baking powder in a bowl. Beat the eggs, add the cheese, salt and pepper and oregano. Add the flour-semolina mixture and mix. At the end add the zucchini. Grease a 28-ounce pan well and sprinkle with semolina. Pour our mixture and bake our pie in a preheated oven at 180o for about 35 minutes to brown.


600 gr. self-raising flour
1 cup light milk
1 cup yogurt 2%
1 sachet of baking powder
3 eggs
300 g low-fat cheese (to your liking) in cubes
Salt and pepper
Mint optional
Or a cup of margarine

Put the margarine with the eggs in a large bowl and beat them with the whisk. Add the milk, yogurt, salt, pepper, stir and add little by little the flour mixed with the baking powder. Stir until you have a slightly thicker dough. We have cut our cheeses into cubes or slices (as we like), add them to the dough and mix. Finally add the mint. Butter a baking tray or cake pan, sprinkle with a little flour and pour in the mixture. Bake in a preheated oven at 180 degrees, up and down for about 40 minutes.


1 cup strained yogurt 2%
1 kg fresh sliced mushrooms
4 eggs
400 gr. hard cheese with low fat cut into cubes
4 tablespoons flour for all uses
a little butter to grease the utensil
4-5 slices of turkey (optional)

Put all the ingredients in a bowl and mix very well by hand to make a uniform mixture not too tight. Spread the mixture in pyrex to a thickness of 1-2 fingers. Put the pyrex in the oven so that the oven is preheated. Bake at 220 degrees for about 60 minutes.


Grate the yellow pumpkin crumb on the thick side of the grater. Put it in a saucepan without water or oil and let it heat up to start pumping out its liquids. Work it on the fire for 10 minutes. Take it out, leave it in a colander and press it with your hands to drain the liquids. Then put it in a large bowl, add the grated onion, crush the feta, lightly salt and add plenty of black pepper. Mix the ingredients. Add the 3 beaten eggs and stir for one last time. Take a medium oven pan, grease it well and spread 4-5 sheets, oiling them one by one. Empty the filling, spread it with a fork and fold what is left over from the bottom. leaves on the filling. Cover with another 4-5 sheets, oiling them one by one, arrange them so that they fit well in the pan and cut the pie deep with a sharp knife into squares. Bake the pie at 180o in the oven until the top and bottom leaves are reddish.

Τρίβετε την ψίχα της κίτρινης κολοκύθας στη χοντρή πλευρά του τρίφτη. Το βάζετε μέσα σε ένα κατσαρολάκι χωρίς νερό ή λάδι και το αφήνετε να ζεσταθεί να αρχίσει να βγάζει τα υγρά του. Το δουλεύετε στη φωτιά για 10 λεπτά της ώρας. Το βγάζετε το αφήνετε σε σουρωτήρι και το πιέζετε με τα χέρια σας να φύγουν τα υγρά. Στη συνέχεια το βάζετε σε ένα μεγάλο μπολ, ρίχνετε μέσα το τριμμένο κρεμμύδι, θρυμματίζετε τη φέτα, αλατίζετε ελαφρά και ρίχνετε μπόλικο μαυροπίπερο. Ανακατεύετε τα υλικά. Προσθέτετε τα 3 αυγά χτυπημένα και ανακατεύετε για μια τελευταία φορά.Παίρνετε ένα μεσαίο ταψί του φούρνου, το λαδώνετε καλά και στρώνετε 4-5 φύλλα λαδώνοντάς τα ένα-ένα.Αδειάζετε τη γέμιση μέσα τη στρώνετε με ένα πιρούνι και αναδιπλώνετε ότι περίσσεψε από τα κάτω φύλλα πάνω στη γέμιση. Σκεπάζετε με άλλα 4-5 φύλλα λαδώνοντάς τα ένα-ένα, τα τακτοποιείτε να μπουν μέσα στο ταψί καλά και κόβετε τη πίτα βαθιά με ένα κοφτερό μαχαίρι σε τετράγωνα. Ψήνετε τη πίτα στους 180ο στο φούρνο και μέχρι να ροδοκοκκινίσουν και τα πάνω και τα κάτω φύλλα.


500 gr rustic leaf
3-4 tbsp. olive oil
1 onion, finely chopped
3 spring onions, finely chopped
3-4 large leeks, cut into thin slices
freshly ground pepper
1/4 bunch parsley, finely chopped
200 gr. strained yogurt 2%
150 gr. low fat feta cheese 2 eggs

We prepare the filling. Heat the olive oil in a large saucepan. Saute the onion and spring onions for 2-3 minutes until softened. Add the leeks and continue sautéing, over medium heat, for 7-8 minutes, until softened enough. Sprinkle with salt and freshly ground pepper and continue sautéing for another 2-3 minutes. Remove from the heat and let the vegetables cool for at least 10 minutes. Add the parsley, yogurt, feta and eggs and mix gently to combine the ingredients into a filling. Place the half leaves at the base of the pan, greasing them with a little olive oil, spread the filling evenly and cover with the remaining leaves in the same way. Bake the prasopita in a preheated oven at 180oC-200oC, for 35-40 minutes, until the sheet is golden.



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