• 3 ½ ounces cream cheese (7 tablespoons), at room temperature
• 1 avocado, peeled and cut into small pieces
• 3 ½ ounces small shrimps, boiled (if frozen – thawed)
• 3 tablespoons fresh lemon juice
• Salt and pepper
• 8 thin bread slices
• 3 tablespoons dill or parsley, chopped

DIRECTIONS

1. In a food processor or blender add the cream cheese and avocado. Pulse until well combined and smooth. Add dill, lemon juice, and pulse until the mixture becomes green.
2. Spoon the mixture into a bowl and add the shrimps. Season with salt and pepper and mix. Spread the mixture over 4 bread slices and cover with the remaining slices.

Romama’s Note: Spread the mixture over 8 slices and server the Shrimp Sandwiches open. Decorate the shrimp sandwiches with tomato and cucumber slices.

Related recipes:

1. Shrimp Creole over Rice
2. Tagliatelle with Shrimp Sauce
3. Zucchini and Green Plum Salad

• ½ package, 8 ouches phyllo dough
• ¼ cup butter, melted

For the filling:

• 1 cup whole milk
• 2 tablespoons semolina
• 1 egg + 1 egg yolk, beaten
• 2 tablespoons butter, melted
• 1 cup French feta cheese, grated
• 1 cup cheddar cheese, grated
• Pepper

DIRECTIONS

1. Heat the milk in a sauce pan and stir in semolina. When it lightly thickens, remove from heat and add all the remaining ingredients. The mixture will be soft but not too runny.
2. Cut the phyllo sheets into 2 to 2 ½ inch strips. Place one strip on a working surface, and brush with butter. Put a rounded teaspoon of cheese filling at one end. Fold the corner over the filling, forming a triangle. Keep folding back and forth into a triangle to the end of the strip.
3. When you have finished with the filling and shaping the triangles, fry the cheese pies (tiropitakia) in a very hot oil until golden. Serve while still warm.

Romama’s Note: This recipe makes 25-30 mini Cheese Pies. You can either refrigerate the Cheese Pies for one day or freeze up for 2 months before frying. If you freeze up the Cheese Pies, just thaw before frying.

Related recipes:

1. Tagliatelle with Spinach and Cheese
2. Leeks with Tomato and Cheese
3. Tomato Sauce with Eggs and Feta Cheese

• 2 pounds fresh baby spinach, coarsely chopped
• 6-7 green onions, sliced
• 2 tablespoons butter, cut into small pieces
• 4 eggs, beaten
• 3 cups feta cheese, coarsely crumbled
• 12 phyllo dough sheets
• Salt and pepper
• Olive oil for brushing

DIRECTIONS

1. Put the chopped spinach in a colander and season with salt. Squeeze as much liquid as possible. Let drain and squeeze again.
2. In a large bowl – add the spinach, green onions, eggs, feta cheese and mix well. Season with pepper (do not season with salt before tasting).
3. Preheat the oven to 350 degrees F. Oil a 13×12 inch baking dish. Take a small bowl and fill half with water and half with olive oil. Line the phyllo sheet in the baking dish allowing excess phyllo to drape over the sides and lay in folds on the bottom. Brush with the olive-water mixture. Repeat with five more phyllo sheets.
4. Spread the filling evenly and dot with the butter. Cover the filling with the 6 remaining phyllo sheets brushing between each phyllo sheet with the oil-water mixture. Trim the top layers of phyllo with that of the bottom layer. Form a rim by rolling the phyllo edges inward (if the excess phyllo sheets are dry brush with some more oil-water).
5. Brush the top layer with oil-water. Use a sharp knife to cut the pie into square pieces and bake on the lower shelf of the oven for 1 hour until golden brown on both sides. Let stand for 20 minutes.

Romama’s Note: Serve the Spanakopita while still warm for better taste!

Related recipes:

1. The Easiest Greek Galaktoboureko Recipe (Milk Pie)
2. Spinach Balls
3. Tagliatelle with Spinach and Cheese

• 3 pounds baby spinach
• 2 eggs, beaten
• 1 handful, grated parmesan
• 2 ounces breadcrumbs
• Oil for frying
• Salt and pepper

DIRECTIONS

1. Boil the spinach for 5 minutes and drain well, pressing the water out with you hand or with the back of a spoon. Using a sharp knife chop the drained spinach.
2. In a bowl – mix chopped spinach with Parmesan, eggs, salt, pepper and breadcrumbs. When all the ingredients are combined shape the mixture into ½ inch balls. Press the spinach balls between your palms and deep fry in hot oil on both sides. Drain on paper towel and serve warm.

Romama’s Note: You may use 3 10-oz packages of frozen spinach for the Spinach Balls. You just thaw, drain and proceed with the recipe.

Related recipes:

1. Spinach Pie or (The Greek Spanakopita)
2. Tagliatelle with Spinach and Cheese
3. Stuffed Lettuce Wraps

• 2 pounds medium sized potatoes, scrubbed cleared
• 3-4 scallions, chopped
• 2 tablespoons butter
• ½ cup whole milk
• 1 ½ cup 2 percent Greek yogurt
• 1 tablespoon parsley, chopped
• Salt and pepper

DIRECTIONS

1. Boil potatoes in salted water. Peel and keep warm.
2. In a skillet – heat the butter and sauté the scallions until softened. Pour in the milk and let simmer for 15 minutes. Add yogurt, season with salt and pepper and stir to combine well.
3. Remove from heat and pour the sauce over the potatoes. Sprinkle with parsley.

Romama’s Note: Serve the Boiled Potatoes with Yogurt Sauce while still warm for best results!

Related recipes:

1. Potatoes in Tomato Sauce (Giahni Potatoes)
2. Sliced and Stuffed Colorful Potatoes
3. Oven Baked Cod Fillets with Potatoes

• 3 pounds leeks, well washed, cut into 3 inch pieces
• 1 medium onion, sliced
• ½ cup olive oil
• 1 (16oz) can chopped tomatoes
• 4 tablespoons plain breadcrumbs
• 7 ounces gruyere, thinly sliced
• ½ cup parmesan, grated
• Salt and pepper
• 2 tablespoons butter
• Parsley, chopped

DIRECTIONS

1. Preheat the oven to 375 degrees F.
2. Place leeks in a casserole, add 2 cups of water, ½ teaspoon salt and bring to a boil until they are soft. Drain and replace in the casserole. Add 2 tablespoons butter, season with pepper and cook over low heat for 5 minutes.
3. In a frying pan – heat olive oil. Add sliced onion and sauté until softened. Pour in chopped tomatoes, season with salt and pepper. Cook on medium heat and when tomato sauce thickens remove from heat. Add chopped parsley.
4. Grease a baking dish and coat with breadcrumbs. Spoon in 1/3 of tomato sauce and arrange a layer of leeks. Cover with a layer of gruyere slices and parmesan. Spoon in another layer of tomato sauce, then the rest of the leeks. Cover with the remaining gruyere slices and parmesan, then the remaining tomato sauce. Sprinkle with breadcrumbs and parmesan.
5. Bake for 45 minutes until golden and bubbling. Let stand for 10 minutes.

Romama’s Note: Serve the Leeks with Tomato and Cheese as soon as it cools a little, yet while still warm.

Related recipes:

1. Tomato Sauce with Eggs and Feta Cheese
2. Potatoes in Tomato Sauce (Giahni Potatoes)
3. Fish in Tomato Sauce

• 15-20 crepes, homemade or store bought (Homemade Crepes recipe)
• 1 pound eggplants, peeled and cut into ½ inch cubes
• 1 pound zucchinis, washed and cut into ½ inch cubes
• 1 green pepper, washed and thinly sliced
• 1 cup olive oil
• 2 onions, chopped
• 2 garlic cloves, chopped
• 2 pounds tomatoes, grated
• ½ cup parsley, chopped
• 3 tablespoons parmesan, grated
• Salt and pepper

DIRECTIONS

1. In a large frying pan – add half the olive oil and heat over medium high heat. Add eggplants, zucchinis and peppers and sauté until softened.
2. In a medium sauce pan – add the remaining olive oil and sauté onions until translucent. Add garlic, tomatoes, parsley, 2 teaspoons salt, pepper and cook for 25 minutes. Stir ½ the tomato sauce into the sautéed vegetables. Add grated parmesan.
3. Place 1-2 spoonfuls of the briam in the middle of each crepe. Then fold crepe to create a parcel.
4. Arrange crepe parcels overlapping in a buttered baking dish. Blend the remaining tomato sauce until semi-smooth pulp. Then put into the sauce pan again and let simmer for 5-10 minutes until the sauce thickens. Spoon tomato sauce over the briam crepes and bake for 15-20 at 350 degrees F. Remove from oven and serve.

Romama’s Note: The Briam in Crepe Parcels taste great straight out of the oven.

Related recipes:

1. Banana Crepes
2. Homemade Crepes
3. Leeks with Tomato and Cheese

• 5 eggs
• 1 glass whole milk
• 1 glass all purpose flour, sifted
• 1 tablespoon butter, at room temperature
• A pinch of salt
• Margarine or butter, for cooking the crepes

DIRECTIONS

1. Using an electric mixer – beat the eggs until fluffy. Add the butter.
2. Gradually, add flour alternating with milk. Add salt. The batter should be very thin. Refrigerate for 1 hour.
3. Heat 1/3 teaspoon of margarine in a frying pan. Pour a very thin layer of batter in and fry until golden brown on both sides. It is important to make the crepes as thin as possible. Repeat with the remaining batter, wiping the pan with margarine and stacking the crepes into a plate.

Romama’s Note: Homemade Crepes can be used immediately, refrigerated for up to 3 days, or frozen for up to 3 months.

Romama’s 2^nd Note: When you pour the batter into the pan, twirl the pan quickly to shape the batter into a tough circle. The first crepe hardly ever comes out as nice as the rest, so don’t be disappointed!

Related recipes:

1. Banana Crepes
2. Boston Cream Pie (aKa The Kok)
3. Easy Cherry Pie

• 8 red or yellow onions
• ½ cup oil or butter
• 1 garlic clove, sliced
• 7 ounces ground beef
• ½ cup gruyere, grated
• 1 egg, beaten
• 2 tablespoons plain breadcrumbs
• Salt and pepper
• 1 cup meat broth

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. Cut a ½ inch thick slice from tops of onions and trim just enough from onion bottoms to stand upright. Add the onions in a casserole with boiling water and let boil for 10 minutes. Remove onions with a slotted spoon and let drain and cool. Scoop out all but 3 outer layers from each onion (use a small spoon or a small ice cream scooper). Reserve the scooped-out onion and arrange the onion shells in an oiled baking dish.
3. Chop scooped out onion and sauté in a skillet with 2 tablespoons oil. Add garlic and ground beef – cook for 5 minutes. Stir in half the cheese, salt, pepper and the egg. Remove from heat.
4. Stuff the onion shells with the meat mixture. Sprinkle with the rest of the cheese and breadcrumbs. Drizzle with olive oil.
5. Pour the meat broth in the baking dish and bake for 1 hour drizzling once or twice with the meat broth.

Romama’s Note: You can use ground chicken instead of ground beef for the Stuffed Onions. In that case, increase the cheese to ¾ or 1 cup.

Related recipes:

1. Red Cooked Beef with Orzo Pasta
2. Meat and Egg Stuffed Picnic Bread
3. Stuffed Lettuce Wraps

• 1 cauliflower head (3 pounds), washed and divided into florets
• 1 teaspoon salt
• 1 cup butter or margarine
• ½ cup all purpose flour
• 3 cups whole milk
• 1 cup parmesan – gruyere, grated
• 2-3 eggs, beaten
• 2 tablespoons plain breadcrumbs
• Salt and pepper (optionally nutmeg)
• Preheat the oven to 375 degrees F

DIRECTIONS

1. Steam or boil the cauliflower in salted water until tender and drain.
2. In a saucepan heat the butter and stir in the flour. Pour in the milk and stir constantly to combine until the sauce thickens. Remove from heat. Season with salt, pepper and nutmeg. Add half grated cheese, the eggs and stir.
3. Grease an over-proof baking dish and sprinkle with breadcrumbs. Pour 1/3 of the cheese sauce in the baking dish and arrange all cauliflower florets. Sprinkle with the remaining grated cheese and cover with the remaining cheese sauce. Sprinkle with breadcrumbs.
4. Bake for 45 minutes until golden brown. Remove from the oven and serve.

Romama’s Note: The Cauliflower Au Gratin tastes so much better when you eat it straight out of the oven!

Related recipes:

1. Cauliflower a la Crème
2. Au Gratin Potatoes
3. Ground Beef Stuffed Onions