est \"phylla\".
Curve the baklava rolls with a sharp knife
bout 50 minutes, until the baklava is golden and crisp.
br>Meanwhile, to make the baklava biscotti, preheat oven to 400
eat, keep warm while layering baklava.
Using a pastry brush
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
yrup evenly over the baked baklava.
Cool completely in the
Phyllo pastry sheets may be obtained at a grocery store specializing in Greek food.
Defrost the sheets in refrigerator overnight.
Keep them covered with a damp cloth while working with them.
For the Creamy Greek Dressing: Stir together yogurt, sour
ith a sharp knife, cut Baklava into small diamond shapes.
ool before using on the baklava.
Preheat the oven to
eat and cool completely.
BAKLAVA:
Preheat oven to 350
br>Sprinkle with spice mixture, recipe #425441.
Mix together lemon
omatoes, 3/4 cup dry Greek red wine, 1 (6 ounce
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
ogether pumpkin pie filling and Greek yogurt.
Add yogurt mixture
omatoes, 3/4 cup dry greek red wine, 1 (6 ounce
Butter the top of the baklava.
Bake in the preheated
Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).
Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.
Note: Refrigeration makes oil \"cloudy\". If you remove the marinated feta from the refrigerator 1 hour before serving, the \"cloudiness\" will disperse, and the oil will be clear.
hile you are assembling the baklava.
Brush the base and
ot to get cold).
Baklava:
Preheat oven to 325