Greek Squash Pita Savoury Recipes

GREEK CRUSTLESS BUTTERNUT SQUASH SAVORY PIE - BATZINA

Steps:

• Preheat oven at 350 degrees F (180 C)
• In a large bowl mix the milk, the egg, feta (save a handful for sprinkling on top), olive oil and ½ teaspoon salt.
• Add the butternut squash and mix.
• Add the flour gradually until you have a thickish dough, it should not be very dense.
• Empty dough in a large greased pan, the thickness of the dough should be about less than an inch deep-not higher.
• Sprinkle with the rest of the crumbled feta.
• Bake for about an hour until golden.
• Serve slightly cooled with freshly ground pepper. You can also drizzle some honey.

GREEK SQUASH PITA (SAVOURY)

Steps:

• Put the grated pumpkin in a colander (sieve) and toss with 2 tsps salt.
• Allow to drain for 1 hour.
• After 1 hour, squeeze pumpkin between hands to remove extra water.
• Heat the oil in a skillet over medium heat and add pumpkin and onion.
• Saute gently for 8-10 minutes to evaporate more liquid.
• Remove from heat, let cool 5 minutes and stir in cheese, parsley, dill, breadcrumbs, milk, some pepper and the eggs.
• Combine this mixture well.
• Preheat oven to 375°F.
• Get a 13 X 9 inch pan and brush with some melted butter.
• Start layering the phyllo pastry in the pan, brushing each layer with butter before adding the next.
• Use up 1/2 the phyllo+ 2 extra sheets.
• Spoon the pumpkin filling into the prepared pan and turn any overhanging phyllo inwards, over the filling.
• Layer the remaining phyllo sheets neatly on top, buttering each before adding the next.
• Butter the last sheet VERY generously.
• Cut away any overhang and, with the tip of a small, sharp knife, cut gently through the top layers of pastry, lengthwise, into 3 strips.
• Be careful not to cut all the way down through the pastry, you just want to pierce the top few layers.
• Cut through the pastry in the width too, creating the pieces that will eventually be served when the pie is baked.
• Bake pie for approximately 1 hour, until a lovely golden-brown colour.
• Remove, and allow to rest for 15-20 minutes before cutting all the way through the pre-cut pieces to serve.
• Serve hot or cold.

GREEK PITAS

Steps:

• In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight. , Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally., Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.

GREEK-STYLE SQUASH

Steps:

• Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17x18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; drizzle over vegetables. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape. , Transfer vegetables to a serving bowl. Sprinkle with cheese.