• 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

• 2 pounds of frozen okra, preferably baby okra
• 6 chicken drumsticks
• 1 ½ concentrated tomato juice or chopped tomatoes
• 1 large onion, chopped
• 1/3 olive oil
• Salt and pepper
• ½ cup parsley, chopped

DIRECTIONS

1. Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken drumsticks with salt and pepper. Add onion and chicken to skillet and cook until onion softened and chicken browned on both sides.
2. Add tomato juice, cover the skillet, lower the heat and cook for 15 minutes until chicken is almost done.
3. Add okra with some parsley, and season with some more salt and pepper. Gently stir once or twice, to combine the okra with the tomato sauce and chicken. Cover the skillet and let cook on medium –low heat for 30 minutes. Do not stir while cooking – just shake the skillet occasionally until the okra is tender. Add some water if needed. Do not overcook, as the okra should remain separate and not mushy.

Romama’s Note: Serve warm or at room temperature!

Related recipes:

1. Oven Fried Chicken Breasts (a kid’s favorite)
2. Chicken Breasts Baked in Half-Moon Parchment Packets
3. White Beans and Sausage or Fijon Kon Salchichas

• 1 pound ground beef
• 1 onion, minced
• 1 egg
• 2 tablespoons of chopped parsley
• 2 slices of old bread, soaked in water or milk
• 2 tablespoons of olive oil
• Oil for frying
• Flour to coat the meatballs
• Salt and pepper

The above ingredients will make almost 20-25 meatballs.

DIRECTIONS

1. Squeeze out the water and place the wet bread in a large bowl. Add all the ingredients and mix with your hands to combine well.
2. Shape the meatballs and place in a plate with flour to coat.
3. In a frying pan, heat the oil over medium heat. Add the meatballs and cook until all sides are golden brown and crisp.
4. Serve with pita or bread rolls. They can also be served with rice, mashed potatoes, French fries, or spaghetti.

Romama’s Note: Instead of ground beef, you can make delicious meatballs with ground chicken or turkey. In any case, you can also drop them in tomato sauce, allow them to cook for 5 to 10 minutes, and serve over any pasta of your choice.

Related recipes:

1. Meatballs with Hidden Vegetables
2. Spinach Pie or (The Greek Spanakopita)
3. Meatball Rice Cake