Name                          Ingredients:                     
Stuffed Pumpkin Flowers       25-30 pumpkin flowers, 
                              1/4 kilo of feta cheese, 
                             2 eggs, 1/2 glass of ricotta cheese, 
                             salt, pepper, oil for frying. For the batter: 
                             2 glasses of flour, 1 glass of water, 1 egg and 
                             1/2 tea-spoonful of salt.

  Preparation:
Prepare and wash the pumpkin flowers. 
Mash the feta cheese into a bowl, add the ricotta 
cheese, the 2 eggs and some pepper. Mix well. Fill 
each pumpkin flower with one spoonful from the filling,
dip one by one into the batter and fry in hot oil both sides.