These traditional Greek sweet little honey puffs are definitely one of my favourite desserts, so I was excited to prepare a dairy free Lenten alternative, which is equally delicious as the traditional Greek honey puffs.

Loukoumades are little bite-sized fluffy Greek honey puffs, which are deep fried until golden and crispy, soaked in honey and garnished with chopped walnuts and cinnamon. Simply irresistible!

Lenten Greek honey puffs recipe – Tips

The perfect Greek honey puffs are crispy and golden on the outside and fluffy and airy in the inside. To achieve this perfect texture make sure to use self rising flour and yeast to help the dough to rise. Give it time to rise and it will reward you with its distinctive air-y fluffiness.

Dissolve the yeast in lukewarm water and let the dough rise in warm environment. If the room temperature is low, a little trick is to preheat the oven to 40-50 C, turn it off and place the dough in the warm oven.

Maybe the most important part when preparing Greek honey puffs is the ratio between water and flour. Some experimenting has shown me that the more liquid the batter, the more fluffy the honey puffs will become. If you try adding a little bit less water, then the shape will be more elegant, but a little bit heavy on the inside. Using corn starch in the dough helps the honey puffs become more crispy and crunchy on the outside.

Frying the honey puffs the right way is the key to success. Make sure to fry them in batches, so that the surface off the pan is comfortably filled, otherwise they will probably stick together and the temperature of the oil will decrease. You don’t want your honey puffs to become mushy and less crunchy on the outside.

Enjoy this delicious Greek Lenten dessert while still hot with a drizzle of good quality honey and chopped walnuts!

Delicious Lenten Greek Honey puffs recipe (Loukoumades)

(498 votes, average: 4.81 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 40 min
• Cook Time: 20 min
• Total Time: 1 hour
• Yield: 25 pieces
• Category: Dessert
• Method: Fried
• Cuisine: Greek

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Description

These traditional sweet Greek honey puffs are one of my favourite desserts. So I was excited to prepare this dairy free Lenten alternative, which is just as delicious as the traditional Greek honey puffs!

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Ingredients

• 200g self rising flour (7 oz.)
• 50g corn starch (1.7 oz.)
• 280g water (9.8 oz.)
• 9g dry active yeast (1 1/2 tbsp)
• 1 tbsp honey
• 1 tsp salt
• 150g honey for garnish (5 oz.)
• 1/4 cups chopped walnuts for garnish

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Instructions

1. To prepare this delicious Greek honey puffs recipe, start by dissolving the yeast in the water. Cover with plastic wrap and allow to rise for about 5 minutes, until it starts bubbling.
2. In a separate bowl add the flour, corn starch and salt and blend to combine. Add the flour mixture in the yeast mixture and pour in the honey. Whisk all the ingredients together, until the batter is smooth. Cover the bowl with plastic wrap and let the dough rise for about 30 minutes.
3. Into a medium sized frying pan pour enough vegetable oil to deep fry the loukoumades. Heat the oil to high heat until hot. Test if the oil is hot enough by dipping in some of the dough. If it sizzles the oil is ready or check its temperature. It should read 160C or 320F.
4. Take a handful of the dough in your palm and squeeze it out, between your thumb and index finger, onto a tablespoon dipped in water. Then drop it in the oil and fry until golden. Repeat this procedure until the surface off the pan is comfortably filled. It is important to dip the spoon in a glass of water every time, so that the batter doesn’t stick on it. You want the spoon to be covered in water but not filled with it.
5. While being fried, use a slotted spoon to push the honey puffs into the oil and turn them around, until golden brown on all sides. Place the loukoumades on some kitchen paper to drain and repeat with the rest of the dough.
6. When done, place these delicious golden Greek honey puffs on a large platter, drizzle with (heated) honey and sprinkle with cinnamon and chopped walnuts. Enjoy!

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Nutrition

• Serving Size: 1 piece
• Calories: 108kcal
• Sugar: 16.8g
• Sodium: 94.4mg
• Fat: 0.9g
• Saturated Fat: 0.1g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 0.5g
• Protein: 1.2g
• Cholesterol: 0mg

Keywords: Greek Honey Puffs recipe, Loukoumades Vegan

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The post Delicious Lenten Greek Honey puffs recipe (Loukoumades) appeared first on My Greek Dish.

And since they are egg and butter free, you can enjoy them with (almost) no guilt!

Love apple?

If you love apple as much as I do, then these recipes are made for you!

• Lenten apple pie (Milopita)
• Apple Jam Tart (Pasta flora)

Walnut-filled, Crescent -Shaped Pastries (Skaltsounia)

(477 votes, average: 4.97 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 40 min
• Cook Time: 20 min
• Total Time: 1 hour
• Yield: 30 pieces
• Category: Dessert
• Method: Baked
• Cuisine: Greek
• Diet: Vegan

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Description

Soft and crunchy crescent-shaped pastries (skaltsounia) with a delicious, flavorful walnut, jam and apple filling. This delicious treat is perfect with a nice cup of tea and as its egg and butter free, perfect for the Easter lent season!

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Ingredients

For the dough

• 250g vegetable oil (9 ounces)
• 125g dry white wine (4.5 ounces)
• 1/4 of a cup brown sugar
• 500g self-rising flour (18 ounces)

For the filling

• 1 green apple, grated
• 100g walnuts, chopped (3.5 ounces)
• 2 tbsps breadcrumbs
• 2 tbsps sugar
• 1 tbsp apple jam
• 1/2 tsp powdered cinnamon
• icing sugar for powdering

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Instructions

1. To prepare the dough for the skaltsounia, pour into a large bowl the oil and sugar and whisk; add the wine, and the flour and blend well, using your hands, until the ingredients combine. Knead the dough, until it softens. Depending on the flour, you may need to use a little bit less or more flour than the recipe calls for. The dough should be soft, but not sticky. Leave the dough to rest for about 30 minutes.
2. In the meantime, prepare the filling for the skaltsounia. Grate the apple into a large bowl, add the sugar, the chopped walnuts, the breadcrumbs, the jam and cinnamon. Blend well, until the ingredients combine. In Greece one can find a variety of those pastries, using different kinds of fillings, depending on the region, so feel free to experiment with the ingredients you like the most!
3. Place the dough on a floured surface. Cut it in half and roll out each half to a thickness of about 0.4 cm. Using a 10-12 cm cutter, cut out the dough in circles. If you find it difficult to roll out the dough, take a piece of the dough (the size of a walnut) and using your hands, stretch it into a circle; repeat with the rest.
4. Place a teaspoon of the filling on each circle and fold the dough, creating a half-moon. Join the edges well, pressing with your fingers.
5. Preheat the oven to 180C / 350F. Place the pastries (skaltsounia) on a large baking tray lined with parchment paper and bake for 20 minutes.
6. Remove the skaltsounia from the oven, leave to cool for a while and sprinkle with icing sugar. Enjoy!

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Keywords: skaltsounia, Greek biscuits with jam, crescent shaped pastry, walnut pastries

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Got a comment or suggestion? Drop us a note in the comments section below. And as always, don’t forget to share with your friends and family!

The post Walnut-filled, Crescent -Shaped Pastries (Skaltsounia) appeared first on My Greek Dish.

Kalitsounia (or Lichnarakia) are traditionally made with the fresh soft variety of myzithra cheese (not the salty  type), but if you can’t find it, try them with some Italian mascarpone or ricotta.  Serve as a delicious dessert with a drizzle of warm honey and a sprinkle of powder cinnamon. Enjoy!

Cretan Sweet Cheese Pastries Recipe (Kalitsounia)

(487 votes, average: 4.89 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 30 min
• Cook Time: 25 min
• Total Time: 55 minutes
• Yield: 10 portions
• Category: Dessert
• Method: Baked
• Cuisine: Greek

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Extremely soft and highly addictive! These delicious little cheese pastries (kalitsounia) are a holiday tradition from the island of Crete. Kalitsounia (or Lichnarakia) are traditionally made with the fresh soft variety of myzithra cheese (not the salty  type), but if you can’t find it, try them with some Italian mascarpone or ricotta.

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Ingredients

For the dough

• 1 cup olive oil
• 1 cup strained yogurt
• 1 egg
• 1 1/2 cup of sugar
• 1kg flour (35 ounces)
• 4 tsps baking powder
• 1/2 tsp vanilla extract (optional)
• juice of 1/2 orange
• zest of 1 lemon (optional)

For the filling

• 1kg of fresh soft myzithra cheese or mascarpone or ricotta (35 ounces)
• 1 cup of sugar
• 1 eggs and 1 egg white
• 1 tsp powdered cinammon

For the topping

• 2 eggs
• 1 tbsp water
• 1 tbsp powdered cinnamon

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Instructions

1. To prepare the dough for the cheese pastries (kalitsounia), add into a large bowl the olive oil, sugar, yogurt and eggs; blend well, using your hands, until the ingredients combine. Pour in the orange juice, the lemon zest and vanilla extract and blend again. Sieve the flour with the baking powder and add gradually to the mixture. Knead the dough with your hands, until it softens. Depending on the flour, you may need to use a little bit less or more flour than the recipe calls for. The dough should be soft, but not sticky.
2. Leave the dough to rest for about 30 minutes.
3. In the meantime, prepare the filling for the kalitsounia. Mash the cheese into a large bowl, add the sugar, the eggs and the cinnamon; blend well, until the ingredients combine.
4. Place the dough on a floured surface. Using a rolling pin, roll out the dough to a thickness of about 0.3 cm. Using a 10cm cutter, cut out some circles. (If you find it difficult to roll out the whole dough, cut it in half and roll out each half separately.)
5. Add a spoonful of the cheese mixture in the center of each dough circle and spread. Raise the rim of the dough up around the cheese and using your fingers, pinch the edges to pull the dough in around the cheese, leaving the center open, as shown in the picture.
6. Preheat the oven to 180-200C. Place the cheese pastries (kalitsounia) on a large baking tray, lined with parchment paper and leave to rest for 20 minutes. Into a bowl, whisk 1-2 eggs and 1 tbsp of water and brush the pastries. Sprinkle with cinnamon powder and bake for about 25 minutes, until golden.
7. Serve the kalitsounia as a delicious dessert with a drizzle of honey. Enjoy!

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Keywords: Greek kalitsounia, Cretan kalitsounia recipe, Cretan cheese pies, lichnarakia, Greek sweet cheese pastry

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The post Cretan Sweet Cheese Pastries Recipe (Kalitsounia) appeared first on My Greek Dish.

What is Traditional Greek Kolokithokeftedes?

Traditional Greek Kolokithokeftedes is a Cretan ouzo meze found in most of the islands of taverns. The word “Kolokithokeftedes” translates literally to Zucchini Meatballs so this dish incorporates the most flavorful textures possible.

What are the key ingredients of traditional Greek Kolokithokeftedes?

• Zucchinis- Grated zucchinis are one of the main ingredients of traditional Greek Kolokithokeftedes.
• Onions- For this recipe you will need red onions and spring onions, the red onion is grated and the spring onions will be chopped. The onions also add in a nice ‘crunch’.
• Spices and aromatics- Mint, salt, ground pepper, and parsley. The mint and parsley will both be chopped for this recipe. These spices add a delicious aromatic to the air that will make you crave the food before the recipe is even completed.
• Eggs- The eggs help form the meatballs.
• Feta Cheese- If you are accustomed to cooking Greek recipes, you more than likely already have this in your fridge. Feta cheese is a huge staple for most traditional Greek recipes and once you have tried it once, you will fall in love with its tangy flavour.

Key preparations and steps for making traditional Greek Kolokithokeftedes?

• Grate the zucchini- Place the grated zucchini in a colander with a little bit of salt and squeeze to get rid of the excess water. Leave them to dry for about 30 minutes then squeeze again.
• Add all other ingredients in a bowl- Mix well with your hands until the mixture is firm enough to make into balls. Add in a little olive oil in a pan and heat the oil in medium-high heat.
• Dip a spoon in water and add a spoonful of the mixture to the oil- Dip the spoon in water every time before dipping into the mixture so the dough doesn’t stick to the spoon. Fill the pan with the meatballs until full.
• Fry the Kolokithokeftedes- for about 3 minutes on each side then place on a paper towel to absorb the oil. You can also bake the balls in an oven at 108C. Place the formed meatballs on a baking sheet and brush the top with some olive oil and bake for 25 minutes.
• Serve hot- add fresh cold yogurt to the side.

How to make the perfect Kolokithokeftedes (Greek Courgette balls)?

The perfect “Kolokithokeftedes” (zucchini fritters) must be fried till extra crispy on the outside while still preserving their creamy and rich texture on the inside.

The secret behind baking this traditional Greek meze to perfection is in the ingredients. Make sure you use fresh courgettes, a good quality feta cheese and extra virgin olive oil.

To make them super crunchy make sure you use plenty of oil for frying and its heated up to sizzling temperatures. Also fry them in small batches as if you overwhelm the oil with the cold ingredients it will suddenly drop its temperature leading to a soggy texture.

A healthier alternative to these traditional Greek courgette balls is to bake them – best done at 180C / 360F, but make sure you brush them on the top with some olive oil to get that crunchy texture going. This traditional recipe includes both variations – scroll down and find out which one best suits your needs!

Can traditional Greek Kolokithokeftedes be made ahead of time?

Yes, it can be! Make the recipe all the way until step 3, before the frying and then freeze in an airtight container. When you are ready to use, thaw out and continue the recipe. You are also able to fully make the recipe and freeze the cooked Kolokithokeftedes and then unthaw and reheat for 15-20 minutes.

How to store leftovers?

Leftovers can be kept in the fridge for up to 2 days or can be frozen and reheated whenever you are ready.

What to serve with Kolokithokeftedes?

These Kolokithokeftedes from Crete are best served with a light yogurt dip (plain yogurt in a bowl) or with some tasty tzatziki or vegan tzatziki sauce and as part of a meze platter, together with some chickpea fritters (revithokeftedes), hummus, taramasalata, Skordalia, melitzanosalata (aubergine dip), tirokafteri (spicy feta cheese dip), fava (Yellow Split Peas Puree) and some delicious beef meatballs and lamb meatballs. Of course also by itself, with warm crusted bread or pita bread. Or serve this as a side to my delicious moussaka or vegan moussaka with lentils dishes!

Love zucchinis? Then have a look at my favourite Greek zucchini pie and crispy fried zucchini (kolokithakia tiganita) recipes, which I am sure will become a family favourite! If you have some extra zucchinis left, then try making the Greek version of ratatouille, which is called briam (or briami). This is a very healthy vegetarian dish, which can be served as a side dish or a light main dish. Enjoy!

Traditional Greek Kolokithokeftedes (Fried Zucchini/Courgette Balls) Recipe

(530 votes, average: 4.78 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 min
• Yield: 12 fritters
• Category: Appetizer
• Method: Fried/ Baked
• Cuisine: Greek
• Diet: Vegetarian

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Description

Looking for a traditional Greek kolokithokeftedes (zucchini/ courgette balls) recipe? Find out how to make this Cretan feta and courgette dish from scratch!

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Ingredients

• 1 kg zucchinis, grated (35 ounces)
• 1 red onion, grated
• 2 spring onions, finely chopped
• 2 tbsps fresh mint, finely chopped
• 2 eggs
• 1 1/2 cup feta cheese, grated
• salt and freshly ground pepper
• 2 cups powdered breadcrumbs (or 4 tbsps self raising flour))
• 2 tbsps extra virgin olive oil
• 2 tbsps parsley, finely chopped
• oil for frying

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Instructions

1. Use a grater to grate the zucchini and place them in a colander with some salt. Squeeze them with your hands to get rid of the excessive water. Leave them for 30 minutes and squeeze them again.
2. Into a large bowl add all the other ingredients and mix well with your hands, until combined and the mixture is firm enough to make the balls. Add a little more flour if needed.
   In a pan add enough olive oil to cover the bottom of the pan, and heat the oil into medium-high heat.
3. Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn’t stick on it.
4. Fry the kolokithokeftedes for about 2-3 minutes on each side, until nicely colored. Place them on paper towel, to absorb the extra oil.
5. A healthier alternative is to bake the balls. In that case preheat the oven at 180C, oil the bottom of a baking tray and form the balls with your hands. Take a small handful of the mixture and roll into a ball and then flatten into a patty. Place on the baking tray and form the rest of the balls. Brush the top of the ball with some olive oil and bake for 25 minutes. Halfway through cooking time flip the balls and put back to the oven.
6. Serve hot or hot with some fresh cold yogurt aside.

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Nutrition

• Serving Size: 1 medium fritter
• Calories: 175kcal
• Sugar: 2.4g
• Sodium: 513.2mg
• Fat: 8.4g
• Saturated Fat: 3.7g
• Unsaturated Fat: 4.1g
• Trans Fat: 0g
• Carbohydrates: 17.5g
• Fiber: 2g
• Protein: 8.6g
• Cholesterol: 47.7mg

Keywords: Kolokithokeftedes recipe, Greek courgette balls, Greek zucchini fritters, zucchini balls

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The post Traditional Greek Kolokithokeftedes (Fried Zucchini/Courgette Balls) Recipe appeared first on My Greek Dish.

The origins of “Horta”

Horta in Greek literally means “wild greens” and it has been a staple of the Greek Diet since the ancient times. There are even references to Horta in Pythagoras’s ancient scripts.

More recently, if you ever walked around the fields of any Greek village, you’d be hard pressed not to find a Greek grandmother holding her wicker basket and plucking these wild leafy greens (Horta) from the fields. That was especially the case in the middle of the 19th century, where Horta together with spanakorizo (spinach & rice), green beans (fasolakia giahni), okra stew, peas and potato stew, potatoes yiahni and of course the traditional Greek Salad were a very cheap and nutritious food for many Greeks facing economic hardship.

Where to find Horta (Greek Wild Leafy Greens)?

If you live in Greece, it is very simple to just buy a bunch of Horta from your local supermarket. However, it is not as straightforward when living abroad as they are not commonly exported as “Horta”. Instead you need to look for them by name, which are dandelion greens, amaranth greens, swiss chard, sorrel greens. Finally in a pinch, even some Kale will do!

What these Horta (Greek wild leafy greens) all have in common is they are long stemmed with medium to large sized leaves that can endure being blanched in your saucepan! Personally, I’ve had luck finding these on Farmdrop and whole foods but your local green grocer would definitely stock some of them!

How to serve Horta?

The traditional way to serve Horta is with some extra virgin olive oil and lemon juice. But I have also included a variation with homemade feta sauce and grated tomatoes which I found really unique and super tasty. So it’s up to you to decide! 

Horta (Boiled Greek Wild Leafy Greens)

(644 votes, average: 4.97 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hour
• Yield: 4 portions
• Category: Salad
• Method: Boiled
• Cuisine: Greek
• Diet: Vegetarian

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Description

Healthy and absolutely delicious Horta recipe (Boiled Greek Wild Leafy Greens) for the lovers of Greek cuisine! Horta  is a very popular salad one can taste almost everywhere in Greece.

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Ingredients

For the wild Greens

• 1.5kg wild greens (53 ounces). You can use dandelion greens, amaranth greens, swiss chard, sorrel greens or any other long stemmed robust leaf.
• 1 red onion, finely chopped
• 1 leek, cut into stripes
• 1/2 bunch fresh dill, finely chopped
• 1 tbsp sea salt
• 4 tbsps extra virgin olive oil

For the feta sauce

• 80ml milk (1/4 of a cup)
• 80ml milk cream (1/4 of a cup)
• 300g feta cheese (10.5 ounces)
• 1/2 tbsp thyme
• salt and pepper to taste
• 1/2 tsp sweet paprika

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Instructions

1. Wash the wild leafy greens thoroughly and drain.
2. Into a large saucepan pour the olive oil, add the onions and leeks and sauté for 3-4 minutes, until wilted.
3. Add the wild greens and mix with a wooden spoon. As soon as they become wilted, lower the heat and add 1/2 cup of water.
4. With the lid on, simmer for 35 minutes, until the wild greens are boiled.
5. In the meantime, prepare the feta sauce. Into a blender add the feta cheese (crushed).
6. In a small pot, warm the milk and the milk cream at low heat. Right before it comes to the boil, remove from the stove and let it cool for 1 minute.
7. Pour the milk in the blender, along with the herbs and spices and blend, until the sauce becomes smooth.
8. Serve the horta at room temperature and drizzle some extra virgin olive oil and lemon juice. Top with the feta sauce and some grated tomato, if you wish.

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Keywords: horta recipe, greek horta, greek greens, horta salad

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The post Horta recipe (Boiled Greek Wild Leafy Greens) appeared first on My Greek Dish.

This feta cheese appetizer is a traditional mezes (starter) that originates from the island of Crete and is the perfect match for those delicious local drinks, like raki, rakomelo and tsikoudia, saganaki and of course a traditional Greek BBQ! 

In Greece, this delicious feta cheese wrapped in phyllo, honey and sesame seeds meze is usually served as part of a meze platter, together with some chickpea fritters (revithokeftedes), hummus, melitzanosalata (aubergine dip), tirokafteri (spicy feta cheese dip), fava (Yellow Split Peas Puree) and some delicious beef meatballs and lamb meatballs. Of course also by themseves, with warm crusted bread or pita bread.

So go ahead, discover all my secrets to make it to perfection and my recipe below!

Can you freeze your feta wrapped in filo?

Absolutely you can! You will need to wrap your feta with the phyllo pastry and wrap it loosely with some parchment paper and store in an airtight container. 

When you are ready to make them, just take them out from the freezer, heat up your frying pan and fry from frozen – no need to defrost them!

Can you bake your phyllo wrapped feta cheese?

Traditionally this delicious starter is shallow fried, but if you’re looking for a lighter variation you can bake it instead. In order for your phyllo pastry to cook throughout you’ll need to brush it with some olive oil when making your little feta parcels.

Then place it with the seam side down, brush the top with some more olive oil and bake at 180C/350F for about 20 minutes. Once baked, serve on your plates and drizzle with your honey sauce and sprinkle your sesame seeds!

Love feta?

If you love feta as much as I do, then these delicious feta cheese recipes below are made for you! Give them a try and don’t forget to let me know what you think!

• Fried Feta with Honey and Sesame Seeds
• Phyllo Rolls With Feta Cheese And Peppers
• Greek Feta Cheese Pie Recipe (Tiropitakia)
• Spiral-Shaped Greek Cheese Pie Recipe (Kichi Kozanis)
• Fried Bread Stuffed With Feta Cheese (Tiganopsomo)
• Tiropita Strifti (Feta Cheese Pie With Homemade Phyllo)
• Feta Bouyiourdi Recipe (Spicy Greek Baked Feta With Tomatoes)
• Feta Cheese Dip (Tirokafteri)
• Greek feta salad

So go ahead, give my delicious feta cheese wrapped with Phyllo, Honey and Sesame seeds starter a go and let me know what you think in the comments below!

Phyllo-wrapped Feta cheese with Honey and Sesame seeds

(800 votes, average: 4.84 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 20 minutes
• Yield: 6 portions
• Category: Appetizer
• Method: Fried
• Cuisine: Greek

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Description

A super easy Greek cheese appetizer (Feta me meli)! An extraordinary combination of spicy feta cheese, crispy phyllo and honey sauce, that will amaze you!

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Ingredients

• 4 blocks of feta cheese (5x5x1cm), approx. 350g/ 12 ounces
• 4 sheets phyllo pastry
• 2 tbsps sesame seeds
• 4 tbsps honey
• 1 tbsp red wine vinegar
• 1 tbsp of water
• olive oil for frying

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Instructions

1. To prepare this feta cheese appetizer, start by drying the feta with some kitchen paper. Use a knife to cut one phyllo sheet in the middle and brush with olive oil.
2. Place the 2 halves of phyllo one on top of each other and in the middle place one block of feta cheese.
3. Wrap the block of feta with the phyllo pastry, folding the edges over to form an “envelope” with your feta inside it. Continue with the rest of your feta blocks.
4. Warm up your frying pan heat on high heat. Add a good glug of olive oil, enough to cover half of your feta and phyllo blocks.
5. Fry your filo wrapped feta on both sides, until golden and crispy. Using a slotted spoon remove from the pan and let them rest on some kitchen paper.
6. Heat up a small pan, add the the honey, the red wine vinegar, the water, stir and bring it to a boil.
7. Drizzle the feta envelopes with the honey sauce and sprinkle with some sesame seeds. Serve while still hot and enjoy one of the most delicious traditional Greek feta cheese appetizers!

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Nutrition

• Serving Size: 1 portion
• Calories: 272kcal
• Sugar: 13.9g
• Sodium: 597.2mg
• Fat: 17g
• Saturated Fat: 9.4g
• Unsaturated Fat: 6.7g
• Trans Fat: 0g
• Carbohydrates: 21.3g
• Fiber: 0.6g
• Protein: 9.8g
• Cholesterol: 51.9mg

Keywords: Feta in filo pastry with honey, Feta me Meli recipe

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Garnishing with extra virgin, good quality olive oil will give the perfect finishing touch to this traditional Cretan rusks with tomatoes and feta cheese dish.

Traditional Cretan Ntakos / Dakos recipe (Rusks with tomatoes and feta cheese)

(556 votes, average: 4.92 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Total Time: 15 minutes
• Yield: 4 dakos
• Category: Salad
• Cuisine: Greek
• Diet: Vegetarian

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Description

Dakos/ Ntakos is a traditional Greek salad from the island of Crete. Extra virgin olive oil, juicy tomatoes, salty feta cheese combine to form an amazing, full of mediteranean flavors Greek dish!

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Ingredients

• 4 large round barley rusks
• 3 large mature tomatoes (pilled and mashed)
• 8 tbsps extra virgin olive oil
• 150 g feta cheese (5.5 ounces)
• 50g myzithra or ricotta cheese
• 10–15 black olives
• 1–2 tbsps capers
• oregano
• salt and freshly ground pepper

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Instructions

1. Moisten the rusks ( paximadia ), with 4 tbsps of water each, and drizzle with the olive oil.
2. Use a grater to grate the tomatoes, into a colander and leave for 5 minutes to drain.
3. Crumble the feta cheese and myzithra (soft cheese) with a fork, or grate it with a grater.
4. To put the dish together, spread the grated tomato on the rusks and add the crumbled cheese. Top with the olive oil and capers. Sprinkle with the oregano and drizzle with some extra olive oil.

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Keywords: dakos recipe, ntakos salad, cretan dakos, greek rusks

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The post Traditional Cretan Ntakos / Dakos recipe (Rusks with tomatoes and feta cheese) appeared first on My Greek Dish.