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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!
I have never had a good opinion about stuffed vegetables. I always associated them with a bland and not very tasty dish. Until I came across a Greek way to prepare stuffing. The proportions and its ingredients are excellent, so stuffed peppers for good has settled on our table. And the Greeks once again proved that they know how fantastic vegetables can be made. The dish needs a lot of ingredients, but the compilation tastes great, so you should not eliminate anything. If you get some stuffing, you can use it to stuff tomatoes. It will also be good, although the pepper works better due to the specific, distinctive taste. As in the case of other dishes in which feta occurs, do not use its Polish or German substitutes, because these cheeses taste completely different than the original Greek feta, which combined with a large amount of herbs clearly enliven the taste of the dish.
Dishes from beans and other legumes are an important part of the Greek diet. The most well-known examples of such dishes are giant plums, fasolada or fava. Nowadays, Greeks often reach for traditional dishes with legumes, which are served as the main meal. Today we present a recipe for beans in tomatoes. Its preparation is easy and less labor-intensive than eg giant gaps.
Baked lightly crunchy potatoes are very popular in Greek houses. It is an excellent addition to various dishes of meat or fish. For their preparation we need three basic ingredients that are added to most Greek dishes: olive oil, lemon juice and oregano. Slowly baked potatoes absorb a lemon aroma that is slightly palpable while eating.
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