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Greek salad
Ingredients
(serves 4 as a starter/side dish, 2 as a main)
4 medium sized tomatoes, cut into 8 pieces
1 cucumber, cut into round pieces
1 green pepper, cut into round pieces
1 onion, cut into round pieces
300g feta cheese
Greek extra virgin olive oil
oregano
salt
Method
“Serve with fresh bread from the local bakery
and a chilled glass of Greek white wine.”
• Mix the vegetables together in a salad bowl.
• Sprinkle with salt and oregano and add olive oil.
• Put feta cheese over the top of the salad, either as a whole or crumpled into cubes.
• Finish with some more oregano.
Property 91469 is a newly built, luxury two
bedroom apartment with a spacious balcony and
fabulous views to the sea and citrus fields beyond.
The location is peaceful, yet just 300m from the
beach.There is a fully equipped kitchen and a
basket of local goodies awaits you on arrival.
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“You should select Greek feta cheese
and good Greek olive oil. I suggest
visiting the grocery markets in the
area where local producers sell really
fresh seasonal fruit and vegetables.”
Submitted by Christina Papandrianou, owner of
property 91469 in Drepano, Peloponnese.
Haniotiko bureki (Vegetable & cheese pie)
Ingredients (serves 4)
For the filling:
1½ kg potatoes, cut into thin round slices
1½ kg courgettes, cut into thin slices
2 medium tomatoes, cut into thin slices
a bunch of spearmint, chopped
1 cup flour
1 kg mizithra (soft white goat’s cheese), grated
200g kaseri (yellow cheese), grated
1 cup extra virgin olive oil
1 glass milk
2 eggs
2 tbsp staka (custard milk)
4 tbsp sesame seeds, for the topping
salt and freshly ground black pepper
For the pastry:
½ kg flour
3 tbsp extra virgin olive oil
½ tsp salt
1 small cup red wine
1 glass tepid water
“This is a local Cretan dish, typical
of the Hania area. The layers of
vegetables and cheese, plus the
spearmint seasoning make it
delicious! The local market of Hania,
houses many local producers and
you can pick up all the
ingredients from them.”
Submitted by Despina Papadeli, owner of property
52552 in Hania, Crete.
“Serve with a glass of raki.”
Method
• Mix together the water, oil, salt, wine and flour. Knead into a dough. Cover the dough and leave for 30 minutes.
• Separate the dough into two halves and roll out flat.
• Stretch one half out in a big baking pan and layer the potatoes, courgettes, tomatoes and mizithra.
• Sprinkle each layer with the spearmint, flour and grated kaseri.
• Mix together the eggs, milk and custard milk and pour over the top. Drizzle with olive oil.
• Lay the other half of the pastry over the top. Drizzle with olive oil and sprinkle with the sesame seeds.
• Cut the pastry into square pieces and cook in a preheated oven at medium heat for 1 – 1¼ hours.
Property 52552, Iason Studios, is a small family
business including 2 studios with private
bathrooms, kitchen facilities, and balconies.
The building is situated on the west side of
the old town, just a few metres from the old
Venetian harbour.
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