Briami-a Greek Vegetable casserole

Briami

Warm oven to 350 degrees

Ingredients

21bs Zuccini
1 lb Potato  (some people use eggplant or Okra here)
1 lbs Sweet potato
2 Sweet Peppers
2 cloves of garlic crushed
28 ounces of chopped tomatoes (I use two 14 oz cans)
1/2 tsp Sugar
2 onions sliced
salt and pepper to taste
2 tbsp fresh parsley
2 tsp fresh dill
1/2 cup olive oil

Directions

 Cut zuccini and potatoes up to roughly the same size.
Remove membrane and seeds from peppers.

Combine together with all ingredients save the oil in a large bowl.

Oil oblong baking dish generously. 

Mixture into dish and bake covered for 75 minutes.

Uncover and continue baking for 15 more minutes.

Thanks to Tess Mallos

Tyropita (Cheese pie)

Preheat oven to 400.

Ingredients

2 cups milk

½ cup  Fine Semolina

2 TBSP butter

1 cup grated sharp cheddar cheese

1 cup crumbled Feta cheese

1/3 cup grated Kefalotiri or parmesan cheese

3 eggs

¼ tsp ground nutmeg

2 TBSP finely chopped parsley (optional)

Salt

White pepper to taste

10 sheets filo pastry

¼ cup extra virgin olive oil

¼ cup melted butter

Directions

 Combine milk and semolina in heavy-based pan, add butter and stir constantly over heat until thickened and bubbling.  Reduce heat and let mixture boil gently for two minutes.

Add cheeses and stir well until fully blended.  Remove from heat and occasionally stir while cooling.

Beat Eggs well and stir into cheese sauce.  Add nutmeg, parsley, pepper and salt to taste.  Go easy on the salt as the Feta has plenty!

Butter a 10 by 12 baking dish and line with five of the filo sheets, brushing each sheet with the olive oil and melted butter mixture.

Spread cheese mixture over the five sheets evenly.  Then add the other five sheets of filo to the top of the mixture, tucking in the sheets to the sides of the pan as you go.  Don’t forget to butter each sheet!

Score the top of the pie as desired.  Large or small diamond shapes are traditional.

Sprinkle water on the top of the pie to prevent curling and then bake in hot oven for 30 minutes or until puffed and golden!  Don’t burn the top of the pie!

Cool in dish for ten minutes.  Cut along scored lines and serve hot or warm.