Preheat oven to 400*. Mix all but eggs together in bowl, set aside. Roll out phyllo to 1/4 inch thickness. Work quickly or dough will dry out. Cut into 3" squares. Put a spoonful of filling in the center of each. wet edges and fold over and press together firmly. Brush outside of each with egg yolk. Bake 13 minutes, lower heat to 350* bake 20 more minutes. Can be reheated in microwave as leftovers if needed.
Soak the beans as directed if using dried, otherwise buy canned, they work fine. Saute all but the beans, tomato sauce and stock, 8 minutes. Add remaining ingredients, stir well. Boil, cover reduce heat, simmer if dried beans 1 hour, longer if white beans.) or 25 minutes if using canned beans.
NOTES : can also use white beans instead of b.e. peas. Serve with a plate of sliced onions, tomatoes & feta covered in olive oil, oregano & vinegar. P.S. Don't skip this salad, it is wonderful!
Simmer lentils in 4 1/2 cups water until almost tender, transfer to crockpot. Saute onion, carrot, celery until glazed. Add to crockpot with all spices except tomato sauce and vinegar. Cook on low 6-8 hours. Add rest of ingredients, cook on high 3l0 minutes.
Melt butter in bowl over hot water. stir in oil and keep mixture warm. use it to brush inside of 8X11 pan. set oven to 425 degrees. whisk egg yolks with yogurt. stir in cheese. fold in stiffly whipped egg whites. Cover bottom of pan with 1 layer of dough. brush with oil mixture. arrange 2nd layer of pastry on that. brush with oil mixture. scatter 1 to 2 tablespoons of filling. repeat process. filling every 2nd layer of dough with filling. brush top layer with oil mixture and place in oven. lower heat to 350 degrees. bake 45 minutes or until well browned. Make sure the bottom is browning as well. allow to rest for 5-10 under foil wrap. Serve.
Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers. Cut them in half lengthwise. Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cucumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yogurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles.
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