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Cheese Pie with Peppers

Ingredients:500 g. of phyllo½ tea cup of butter750 g. of milk1 glass of semolina6 eggs750 g. of feta cheese1 kilo of peppers5-6 tomatoesSalt, pepper200 g. of fresh butter (to spread it on the phyllo)1 glass of milk Instructions:In a pot, put the oil and the semolina. Put the pot in medium heat and mix continuously, until the mixture is curdy enough. As soon as this cream is cold, beat the eggs and add them to the cream. Then, add the grated cheese and the pepper. Fry the peppers for a while and then remove their seeds and cut them in small pieces. Sauté the butter and the sliced tomatoes. Lay half of the phyllos gently on the baking pan and butter each one with a brush. Spread the cheese mixture on the phyllo and put the peppers and the tomatoes on the top of it. Cover the pie with the rest of the phyllo and sprinkle the last phyllo with a little milk. Bake the pie in 200 degrees. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Pilaf with Snails

Ingredients:1 kilo of snails1 chopped onion2 chopped cloves of garlic1 cup of hard yellow rice1 cup of oil½ wine glass of lemon juice½ wine glass of white wine1 bunch of dill, choppedSalt, pepper Instructions:Prepare the snails and as soon as they are boiled, remove their kernel by using a toothpick. Sauté the garlic and the onion in the oil and then sauté the snails for a while. Add some oil, salt and pepper, the dill and 3 cups of water. As soon as it starts to boil, add the rice and mix it in medium temperature, until it becomes crumby enough. Then, add the lemon juice and the wine. Mix it for the last time and cover it. Turn the stovetop off and let the rice imbibe the whole water. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Omelette with Potatoes and Mushrooms

Ingredients:3 chopped mushrooms3 big potatoes3 eggs3 onions½ leekSalt, pepper and oil Instructions:Peel, wash and cut the potatoes into very thin slices. Heat the oil in a deep pan, sauté the potatoes and mix them very well. Peel and chop the onions and the leek. Add them in the pan and keep sautéing. Add the chopped mushrooms, salt and pepper and mix them very well. Beat the eggs with a little salt add then add them in the mixture. Fry them for 10 minutes in medium temperature. Use a shallow plate to turn the omelette upside down, so you can cook both sides. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Roasted Mushrooms with Cheese

Ingredients:300 g. of mushrooms200 g. of cream200 g. of anthotyro (cream cheese), kefalotyri cheese and kasseri cheese2 fresh onionsOil, salt and pepperChopped parsley and grated kefalotyri Instructions:Remove the mushrooms’ stalks and grate them on the grater. In a pot, sauté the chopped onions and then add the stalks. Keep browning them and add the cream cheese, the cream, salt, pepper and the parsley. With this mixture, fill the mushrooms’ “hats” and after you sprinkle them with some grated kefalotyri, put them in a preheated oven and bake them for half an hour. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Stuffed Peppers with Mushrooms

Ingredients:8 peppers suitable for stuffing2 water glasses of chopped mushrooms2 spoonful of white rice for each pepper2 dry onions2 mature tomatoes2 carrotsParsley, pepper, salt, oil Instructions:Sauté the mushrooms with the oil very well. Add the onions, the tomatoes, the chopped carrots and sauté until they are browned. Then, add the rice and a glass of water. Boil the food until there is no more juice in it. Add some salt, pepper and parsley. Stuff the peppers and put them in a baking pan. Sprinkle them with some salt and oil and pour a glass of water in the baking pan. Bake the food in 200 degrees for an hour. As soon as the one side of the peppers is baked, turn them upside down. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Custard Filled Pastry (Galaktoboureko)

Ingredients:½ kilo of phyllo1 cup of butter4 cups of milk3 eggs and 2 more yolks1 cup of sugar1 cup of semolina4 vanillasSyrup: 1 ½ cup of sugar, 1 cup of water, 1 lemon peel Instructions:Lay half of the phyllo sheets on the baking pan, butter each one and cut them in the shape of the baking pan. Beat the eggs with the sugar, add the semolina and the vanillas and then add little by little the hot milk. Pour this cream in a pot to become curdy. Gently mix it while it is on the stovetop. Add some butter in the cream. Spread the cream on the phyllo sheets. Put the rest of the buttered phyllo sheets on the top. Bake it for 40 minutes in 175 degrees in a preheated oven. Gently sprinkle it with the syrup. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Yogurt Sweet Dessert

Ingredients:1 jelly of pineapple1 jar of pineapple compote3 pots of strained yoghurt3 spoonfuls of sugarWhipped creamCherries Instructions:Heat a jar of pineapple compote juice and dilute the jelly in it. Mix the yoghurt in a blender. As soon as the jelly is cold, add the yoghurt and keep mixing it until it is smooth enough. Serve it in bowls. When it is cold enough, add some pieces of the pineapple compote in it. Garnish it with pineapple, whipped cream and cherries. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Pumpkin Pie

Ingredients:½ kilo of phyllo5 tea cups of grated pumpkin1 cup of olive oil2-3 spoonfuls of thick semolina1 tea cup of sugar1 tea cup of smashed walnuts1 teaspoon of cinnamon Instructions:Wash the pumpkins and peel them. Grate them and put them in a strainer with some salt, so they will wither. Strain them and add the semolina, the walnuts, the sugar, the cinnamon and the oil and mix them. Lay 3 phyllo sheets on the baking pan and some of the mixture, while you sprinkle with oil on every phyllo. Keep laying oiled phyllo sheets and some of the mixture. Keep 3 phyllo sheets to use them in the end. Sprinkle the last 3 phyllo sheets with water, so that they won’t be separated. Do the same thing with the last phyllo sheet, which will cover the pie. Carve the pie and oil it. Bake it in a preheated oven until it gets browned or there is no juice left. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Grape Must Pudding (Moustalevria)

Ingredients:3 ½ cups of must½ cup of niseste½ cup of waterSesameCinnamonWhite smashed almonds or walnuts Instructions:Boil the must in a pot. Dilute the niseste in a bowl. As soon as the must is boiled, add little by little the niseste porridge and mix carefully so that it won’t lump. Keep mixing it until it is curdy enough. Serve it in bowls after you have pour some water in them. Sprinkle it with some sesame, cinnamon and nuts. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Cake Soated in Syrup (Revani)

Ingredients:1 tea cup of butter½ cup of sugar5 eggsLemon or orange peels2 teacups of semolina1 tea cup of flour3 teaspoons of baking powder or bicarbonate sodaSyrup: 3 cups of sugar, 4 cups of water, 1-2 cinnamon sticks Instructions:Beat the eggs with the sugar. Mix all the ingredients and put them in a pan. Bake them in 180 degrees for 50 minutes. Take it off the oven as soon as it is browned and sprinkle it with the hot syrup. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Shamali

Ingredients:1 kilo of semolina (half of it coarse and half of it finely ground)½ kilo of sugar1 teaspoon of ground mastic2 glasses of water1 glass of orange juice2 sachets of baking powderSyrup: 4 glasses of water, 4 glasses of sugar Instructions:Mix all the ingredients carefully and gently. Bake it at 180 degrees for 50 minutes. Sprinkle the hot syrup on the pastry when it is still hot. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Traditional Greek Brioche (Tsoureki)

Ingredients:6-7 glasses of flour6 eggs1 1/3 glasses of milk2 ½ glasses of sugar1 glass of fresh cow’s butter1 spoonful of yeastJuice of an orangePeels of an orange1 teaspoon of dry Chios mastic1 teaspoon of mahlepi1 teaspoon of kakoules Instructions:Dilute the yeast in a little lukewarm milk and add some flour. Let it rise in a warm place for 2-3 hours. Heat the milk with the sugar in a pot until the sugar is melted. Beat the eggs and then mix them with the milk and pour them in the kneading bowl. Add little by little the flour and the three spices that you have already grounded. Then, add the orange peels and its juice and knead again. Soak often your hands in the melted butter. This way, the dough won’t get stuck on your hands and it will be shiny too. After you knead the dough well, cover it and then put it in a cool place to rise. Spread some butter on your baking pans, knead the dough again and split it in 2-3 pieces, which you will shape like braids. Dilute a yolk in some water, coat the brioches with it and then sprinkle them with some sesame and almond flakes. Leave them in a warm place to rise again and then bake them in 180 degrees until they are browned. When you put a knife in the brioche and the knife is dry, this means that the brioches are ready. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'..