Ingredients needed for the alevropita:
- 3 ¼ of a cup/450g flour
- 3 eggs (2+1 will beat it at the end)
- 1 cup/220ml milk
- ½ cup/90ml olive oil
- 3.5tbsp/50gr unsalted butter
- 2 cups/300gr feta
Tip: It is served as breakfast, snack or even regular meal, ideally accompanied by good tsipouro and a warm glowing fireplace 🙂
- Preheat the oven to 450F/250
- Butter a large, rectangular pan with 20g/1.5 tbsp butter. Then add about 40ml/3 tbsp olive oil and place in the oven, to burn well, while preparing the remaining ingredients.
- In a large bowl, first add the flour and 2 eggs and milk on top. Mix well to make a porridge and add the feta cheese and about ⅓ of the oil. The mixture should be a fairly fluid dough. If necessary, add a little water or milk at this stage to dilute the mixture a little.
- Pour the dough into the hot pan and distribute it evenly around the pan
- Add the remaining crushed feta, spreading it evenly on the surface and let the rest of the oil sit on top of the porridge. Dot with small pieces of butter to give aroma. Finally, beat the remaining egg and pour it over it to tie the surface of the pie
- Place the pan, filled with the dough this time, in the hot oven on the middle shelf, lowering the temperature to 390f/200C. Depending on the oven always, in approximately 40-45’ it should be ready. You will know when it’s ready when its perimeter is clearly crispy. The final thickness should ideally be about 1 cm/ a bit less than half an inch.
Ingredients needed for the fasolakia ladera:
This is a recipe that will give you 5-6 servings (you can just use half the amount of the ingredients if you want to cook for less people)
- 1 kilo/2 pounds green beans (preferably fresh but frozen will do too!)
- ** 2 potatoes (optional)
- ** 2 zucchinis (optional)
- ½ cup/90ml olive oil
- 1 big onion (cut in small squares)
- 3 garlic cloves also cut in small pieces
- 1 kilo tomatoes grated, with the tomato juices
- ½ bunch of parsley
- ½ bunch of mint (optional)
- Freshly grounded pepper
- Feta (to serve it with!)
- Cut the potatoes into large pieces and the zucchini into thick slices
- Heat half the olive oil in a pot. Let the chopped onion simmer for a few minutes over medium heat
- Add the garlic, potatoes, zucchini and beans. Stir the vegetables well. Finally add the tomatoes and cover the food.
- Simmer with a covered pot on low heat for about 40 minutes. After that, add the remaining olive oil, mint and parsley. Boil for another 5-10 minutes until the food is left with its oil.
- Be sure to check the liquid during cooking.
- Green beans are a delicate material and their unique taste will remain unique if you avoid water. I never put water in the pot. This is my big secret, I let them boil in their own liquids and in the juice of fresh tomatoes.
- Do not stir – as this will break the fasolakia down to pieces. You can lightly shake the pot from the handles and gently stir. Slow cooking is also necessary so that they do not melt and keep whole. As for the tomato juice, the potatoes will absorb everything during cooking and the result will be delicious! Cooked beans are stored, after cooling, in the refrigerator for 2 days or in the freezer for months