TYROPITAKIA-CHEESE PIES
Provided by Cat Cora
Categories dessert
Time 1h50m
Yield 15 to 20 servings, as hors d'
Number Of Ingredients 10
Steps:
- To make the filling, combine the all the cheese together with the parsley, nutmeg, pepper, and eggs. Mix well and set aside for 1 hour, refrigerated. Preheat the oven to 350 degrees. Pull phyllo dough from the refrigerator and unroll. Make sure to keep the dough covered at all times while using, because it dries out quickly. Cut the phyllo into 4 strips. (If you want to make smaller tyropitakia, cut into 6 strips.) One strip at a time, brush with the melted butter and place a small dollop of cheese mix in the middle of the top of the strip. Folding the phyllo is like folding a flag, fold the right corner to the left to form a right angle and then upward. Continue folding at right angles until you reach the top and have a triangle. Place the triangles on a baking sheet and bake for about 20 minutes or until golden brown on each side.
GREEK SAUSAGE AND PEPPERS
This Greek sausage and peppers recipe is an old family favorite. My grandmother, mother and I make this every year for Christmas Eve. Just toss all the ingredients in your slow cooker and let the meal cook all day on low. It makes the house smell amazing and is wonderful comfort food for a chilly holiday. You can double the recipe and freeze the other portion for a hot meal in a pinch. -Debbie Vair, Wake Forest, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a 7- or 8-qt. slow cooker, combine sausage, sweet peppers, onion, stock, garlic, oregano, salt and pepper. Cook, covered, on low until vegetables are tender, 5-6 hours. Add tomatoes; cook until wilted, about 30 minutes longer. If desired, serve with rice.
Nutrition Facts : Calories 504 calories, Fat 41g fat (17g saturated fat), Cholesterol 101mg cholesterol, Sodium 1958mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
LOUKANIKA SAUSAGE WITH EGGS AND TOMATOES
Steps:
- Heat the olive oil, on medium high heat, in a non-stick pan, add the sausage and saute quickly to render juices. Add the chopped onions and cook until translucent. Once the onions are cooked, add garlic, oregano and tomatoes and cook slowly for 5 minutes. Add the beaten eggs to the pan, and toss in scallions and begin folding together slowly with a rubber spatula. When well blended, season with salt and pepper and serve hot.
SCRAMBLED PEPPERS AND EGGS
As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.
Provided by Mark Bittman
Categories breakfast, dinner, lunch, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
- Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
- Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 5 grams, TransFat 0 grams
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