Crete tourist guide

The best Polish website dedicated to the Greek island Crete and to a small extent of continental Greece. You will find useful information related to visiting Crete that goes beyond the offer of optional tours. On the website you will also find descriptions of the most interesting places that we visited by visiting this largest Greek island. The content complements the current news, photographs and recipes of Greek cuisine.

KOLOKITHOPITA (Κολοκυθοπιτα)

Kolokithopita

Components

  • olive oil
  • 50 g of arborio rice
  • 200 g original Greek packaging
    feta cheese
  • 1 medium-sized zucchini
  • 1 bunch of onion onions
  • 3-4 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • about 200 ml of hot vegetable decoction
  • a few slices of thawed filo pastry
  • 3 eggs
  • salt pepper
  • butter

Zucchini baked in filo pastry

Zucchini in Greek cuisine is ubiquitous. Kolokithopita is a little known Greek way to use this popular vegetable in Poland. Kolokithopita in taste is very subtle and delicate, so combining it with, for example, tzatziki sauce will cause that the garlic contained in the sauce will dominate its taste.

1. The preparation of this dish begins with a clash of unpeeled zucchini without a seed plug on a grater with large mesh. The zucchini should be salted and after 10 minutes, carefully squeezed out of the water.
Heat the oil in a frying pan and add the finely chopped spring onions, fry for about 5 minutes until tender, then pour the rice. Stir and fry for 1 minute so that the rice is covered with oil, then pour in a pan vegetable decoction. Cook on low heat for 15 minutes, so that the rice will absorb the decoction. As the rice will be slightly harder, put together a pan of fire, add zucchini and leave it to cool after mixing.

2. To the cooled zucchini with rice, add the rest of the ingredients: parsley, mint, mixed eggs and crushed feta. Season the whole with salt and pepper and mix thoroughly.

3. Now it's time to prepare a deep form in which we will bake kolokithopita. The inside of the dish must be covered with a thin layer of melted butter. Then apply one piece of filo to the bottom and sides of the dish and then coat it with a small amount of melted butter. A thick silicone brush will be useful for this. In this way, we put in 1-2 more filo sheets, each glued with melted butter.

4. On a dough prepared in this way, we spread the mass with zucchini equally and the protruding edges of the filo pastry wrap into the inside of the mold. The whole is covered with the remaining filo sheets. Remember to lubricate each of them with melted butter. The top layers of the dough can be cut with a knife into smaller squares. This will facilitate the subsequent cutting of the casserole. However, if you do not do it, it will not be bad either.

5. Bake Kolokithopita in an oven preheated to 190 ° C for about 35 minutes, until the dough is browned. We give it hot.


zucchini-in-filo

kolokithopita

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Komentarze

2016-10-02 18:53:44

Może być jeszcze pita z serem owczym,ze szpinakiem albo serem i szpinakiem☺.Każda pyszna

1
 CRETE - Kreta
CRETE - Kreta
2016-10-02 19:27:31

I wiele innych :) Grecy potrafią w filo przyrządzić chyba wszystko :)

2016-10-02 20:34:20

Wiem.Miałam to szczęście ,dzieciństwo spędziłam wśród nich. ☺

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SPANAKOPITA (Σπανακόπιτα)

SPANAKOPITA (Σπανακόπιτα)

Greeks have to admit that they know how to make delicious food from the spinach popular in this region. Of course, spinach in the Greek version has nothing to do with the little appetizing mash that is usually made in Polish homes. Spinach combined with feta served in a filo pastry can occur in the form of a large casserole (Spanakopita Σπανακόπιτα) or in the form of small croissants (Tiropites Τυροπιτες). Spanakopita is a popular dish and is one of our favorite Greek dishes. The ingredients for its preparation are available in our stores.

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