Our theme for September, foods of Greece, I have been wanting to try a new bread recipe and this seemed like the perfect time. So, I researched Pinterest and found a Pita Bread and Gyro recipe and Casserole Gal Rachel has already posted a Tzatziki recipe.
I used How to make Perfect Pita Bread from The View from Great Island. I had fun making them, they didn't turn out perfect but, they were tasty.
For my filling I made Gyros with Greek Chicken from Cooking Classy. My Gyros were a great change and I enjoyed trying something different.
My sauce comes from Casserole Gal Rachel, she recently made and posted a recipe for Tzatziki Sauce with Wheat Flatbread.
Everything can be made a day before, which is great if you want to have a girls night out and watch My Big Fat Greek Wedding or for a sport watching event.
You read that right. Galaktoboureko. Or you could just say Greek Custard Pie. Either way, this is a tasty treat! I think it's harder to say the name, than to actually make the dish. It does take some time, but honestly very easy.
My husband loves custard based dishes, and really enjoyed this dessert. It combines the sticky, flaky crust part of baklava and an orange custard, together in an impressive dish.
I found this recipe on Brown Eyed Baker, be sure to click over and look at her wonderful blog!
Galaktoboureko (Greek Custard Pie)
6 cups whole milk
1 cup fine semolina (see my note below)
3/4 cup granulated sugar, divided
1 Tb unsalted butter
1 tsp vanilla extract
Zest of 1 orange
1 package phyllo dough (see notes)
1 cup unsalted butter
1 1/2 cups granulated sugar
1 cup water
1/4 cup orange juice
1/2 tsp vanilla extract
1. Preheat oven to 375 degrees. Get your pan ready! I used a 10 x 13, but she recommends a 10x13 lasagna dish or 16" round cake pan. If phyllo dough is frozen, set on the counter (still in the plastic package!!) and allow to thaw.
2. Stir milk, semolina, 1/2 cup sugar, butter and vanilla in a large sauce pan over medium heat. Stir gently but constantly until it becomes thick like pudding. It may take up to 15 minutes, so just keep stirring! Careful or it will stick and scorch on the bottom of the pan if you aren't stirring enough. Once thickened, remove pan from the heat and cool for 5-10 minutes. While cooling - beat eggs with remaining sugar, then stir into milk mixture. Add zest.
3. Melt the 1 cup of butter and brush it onto the bottom of your pan. Layer 1/2 the package of phyllo dough, with butter brushed between each layer, in the pan.
4. Pour slightly cooled custard over the phyllo sheets, spreading evenly. Layer the remaining sheets of phyllo on top of the custard, with melted butter between each layer. Brush butter all over the top.
5. Bake until top is golden brown, about 30-45 minutes.
6. While the custard is baking, make the syrup. Bring sugar, water and orange juice to boil in a small saucepan. Boil for 5 minutes then remove from heat. Add vanilla extract and set aside.
7. When you remove the custard from the oven, let it cool for 15 minutes. Then pour the syrup all over the top. Allow the custard to set for at least an hour before serving -- so that delicious syrup can soak thru all the layers. Mmmmmm :) You can store any the pie in the fridge for up to 3 days.
For semolina -- use Cream of Wheat! Run the amount thru a food processor to make it really fine.
Phyllo dough -- I can find a boxed phyllo dough in the freezer section of my local grocery store. The box contains 2 packages/tubes - I used only 1 tube for this recipe. The other is in my freezer awaiting a different tasty dish!
This dish is so pretty and unique! It would be wonderful for potlucks, holidays or as a baked gift!
This month we are cooking Greek recipes! It will definitely be an adventure learning how to cook new things! I am starting with Tzatziki Sauce and Wheat Flatbread. I served this with carrot sticks and roasted chicken thighs. It was very yummy!
Tzatziki Sauce Recipe
1 large cucumber, grated
2 cups plain yogurt
1/2 tsp dry dill
1 tsp olive oil
1 tsp salt
Sprinkle of black pepper
1 clove of garlic, crushed
In a large bowl, mix all the ingredients together.
Wheat Flatbread Recipe
1 1/2 cups warm water
1/2 tsp maple syrup
2 1/4 tsp active dry yeast
3 cups white whole wheat flour
2 tsp salt
In a large bowl, mix together warm water, maple syrup and yeast. Let sit for about 10 minutes until foamy. Mix in flour and salt. Turn onto floured surface and knead for 2 minutes. Put dough into a large, greased bowl. Let rise for 1 hour, or until doubled in size.
Punch dough down. Turn dough out onto a board and cut into 8 pieces. Roll each piece out to about a 5-7 inch circle. Heat a large skillet to medium heat. Grease skillet lightly with olive oil. When the skillet is hot, carefully place one circle into the pan. Cook for 2-3 minutes, then flip over and cook for 2-3 minutes on the other side. How long you need to cook the flatbreads depends on how hot your skillet is, you want the flatbread to be brown and slightly puffy. Continue until all the flatbread circles are cooked.
Cut flatbreads into circles and serve immediately!
Seven of the best Poke Cake Recipes, they have been tried by us and our families. Each we will make again and again. So, look over our collection, we hope one will be on your table soon!
Check out our recipe section for all our desserts!
I was looking for a cool summer dessert the other day so I came up with Frozen Pineapple Pie. It's cold and isn't very sweet so it was perfect for when I wanted a dessert but not anything that was very heavy. Just be sure to pull it out of the freezer about 15 minutes before you're ready to serve it!
1 sleeve of graham crackers (about 9 whole graham crackers)
5 Tblsp butter, melted
About 2 1/2 cups frozen pineapple
1/2 cup half and half
1/4 cup milk
1 tsp vanilla
1 Tblsp sugar
Using a food processor, process the graham crackers until they are fine. Pour in the melted butter and process until combined. Press mixture into the bottom and up the sides of a pie plate. Place in the freezer.
Using the same food processor, process the frozen pineapple, half and half, milk, vanilla and sugar until completely smooth. This might take a few minutes. Once it is completely smooth, spread pineapple mixture in graham cracker crust and place back in the freezer.
Be sure to get the pie out of the freezer about 15 minutes before ready to serve.
Although summer is starting to wind down, it is still hot so we are going to be sharing cold or no bake dishes this month. We're kicking it off with Pea Salad. It is so easy to make, and the only thing that needs to be cooked are the eggs. I hope you enjoy this easy side dish!
2 - 15 oz cans peas, drained
4 oz cheddar cheese, cut into cubes
3 boiled eggs, diced (I only used the egg whites but you can use the yolks also if you want)
1/4 cup mayo
Salt and pepper, to taste
Mix everything up, season with salt and pepper, spread in a casserole dish and enjoy!
It's summer and we all need a cool dessert! This sherbet is only 3 ingredients and you don't have to have a ice cream machine.
1 pound frozen strawberries
8 oz Cool Whip Frozen
1/2 cup sweetened condensed milk
Mix ingredients in a food processor or blender. Serve immediately or pour into a 9 x 9 casserole dish. Freeze. When ready to serve, set sherbet out to thaw slightly, mix up and serve.
Try this sherbet with our Vanilla Cake with Whipped Buttercream Frosting
These Chocolate Chip Cookies are the best cookies I have ever made. I've been making this recipe for many years. They are delicious and one of my husbands favorite desserts. They are yummy when they are warm but they are great anytime!
1 cup butter flavored shortening
1/2 cup butter, softened to room temperature
1/2 cup sugar
1 1/2 cups packed brown sugar
1 tsp vanilla
2 cups all-purpose flour
1 cup white whole wheat flour
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups chocolate chips (I used dark chocolate but use your favorite!)
1 cup chopped pecans (optional)
In the bowl of a stand mixer, mix together the shortening, butter, sugar, brown sugar and vanilla. When it is combined, mix in the eggs. Add both types of flour, baking soda and salt. Mix until just combined. Do not overmix the dough, or the cookies will turn out flat. Using a wooden spoon, stir in the chocolate chips and chopped pecans (if using). Again, only stir until just combined.
Line a cookie sheet with parchment paper or aluminum foil and lightly spray with cooking spray. Bake cookies at 325 degrees convection for 10-12 minutes. I rotate the pan halfway through the baking time to help the cookies bake more evenly. If your oven does not have a convection setting, bake at 350 degrees for 8-10 minutes.
We stay busy during the summer and this casserole goes together in a matter of minutes and doesn't take long to heat up or gobble up!
1 1/2 packages Hawaiian Sweet Rolls (I buy mine from Aldi's)
1/2 - 1 lb slice lunch meat of your choice
8-10 slices cheese of your choice
1 stick butter
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tblsp minced dried onion
Cut rolls in half and place bottom half in casserole dish (the aluminum pan I used is 10 x 12). You may need to squeeze them together to get them to fit. Also, if you use a larger casserole dish you can use both packages of rolls. Layer lunch meat and then cheese over rolls, place top of rolls on top. Melt butter and add spices. Spoon over rolls. Bake at 350 degrees for 25-30 minutes, until cheese is melted. Serve with fresh fruit, carrot sticks or chips.
These Lemon Bars would go perfectly with our Sandwich Casserole!
Cantaloupe Sherbet it may sound strange but, if you like cantaloupes you will like this sherbet. Plus, only 3 ingredients!
1 ripe Cantaloupe, peel and cut up in large chunks, freeze
8 oz Cool Whip, Frozen
1/2 cup Sweetened Condensed Milk
Mix together in a food processor or blender, serve immediately or pour into 9 x 9 casserole dish and freeze. When ready to serve, let thaw slightly, mix up and serve.
Tip: After it is frozen I have used the sherbet in smoothies.
I also, made this using Strawberries. Three Ingredient Strawberry Sherbet
Link Parties: Made by You Mondays, Foodie Friday and Everything Else,
Full Plate Thursday, Mix it Up Monday, Thoughts of Home on Thursday,
Weekend Potluck, Tuesday at Our Home, Wonderful Wednesday
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!