Greek Foundation

Pastitsio:

In a large pot, boil the ziti in salted water until almost tender. Drain thoroughly
In a large bowl, combine the macaroni, 1 1/2 cups of the grated cheeses, the butter and 4 of the eggs, lightly beaten
Butter an 11 by 15 by 3 inch baking pan, and in it layer half the macaroni mixture
Separate 2 of the eggs and combine the 2 egg whites plus 1 more whole egg with the Saltsa Kima. Spread it evenly over the macaroni in the pan and cover with the remaining macaroni
Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the spices. Pour over the macaroni, spreading it into the corners with a spatula
Sprinkle the top lightly with the remaining cheese and the bread crumbs
Bake in a preheated 350°F oven for 45 minutes or until a golden crust develops and the sauce bubbles. Remove from the oven and allow to stand for 15 minutes before cutting into squares
Serve on a warm platter and garnish

Grated cheeses can be any combination of mizithra, kefalotyri (hard ricotta) or Romano cheeses
Macaroni can be used in place of the ziti, however, the cooking time will be less
Can be garnished with onion curls, sprigs or chopped fresh herbs, etc.
Serve as part of a Greek meal

In food processor fitted with a metal blade, chop the onion then herbs
Sauté the onion in olive oil until translucent. Put in large bowl with remaining ingredients (except grape leaves and chicken broth) and mix thoroughly
Drain grape leaves and drop into boiling water for 2 to 4 minutes. Remove from water, separate and dry
Put 1 tablespoon of meat mixture on each leaf and roll
Put any leftover leaves on bottom of skillet. Place dolmas in 2 layers in the pan. Squeeze lemon over. Cover with a layer of leaves (if you have enough). Cover with chicken stock. Weigh down with heatproof plate and cover
Simmer for about 1 1/2 hours
Best served at room temp

Serve as an appetizer or as part of a Greek meal
Can be garnished with sprigs of fresh dill, mint and or parsley, lemon twists, pine nuts, onion curls, etc.

First clean the octopus. Pull off the tentacles, remove and discard the intestines and the ink sac, the eyes and the beak. Skin the octopus and wash and scrub it thoroughly to remove any traces of sand. Cut it into 1 1/2 to 2 inch pieces and put it into a saucepan over medium heat to release the liquid. Stir the octopus until this liquid has evaporated
Pour on the oil and stir the octopus to seal it on all sides. Add the whole onions and cook them, stirring once or twice, until they colour slightly
Add the wine, the vinegar, tomatoes, tomato puree, bay leaves, oregano and several grindings of pepper
Stir well, cover the pan and simmer very gently for 60 to 75 minutes, checking from time to time that the sauce has not dried out. If it does and this would only happen if the heat were too high, add a little more wine or water
The octopus is cooked when it can be easily pierced with a skewer
The sauce should be thick, like a runny paste. If any of the liquid separates, remove the lid from the pan, slightly increase the heat and stir until some of the liquid evaporates and the sauce thickens
Discard the bay leaves and stir in the parsley. Taste the sauce and adjust the seasoning if necessary
Serve and garnish

Using an electric mixer, beat the cream cheese at high speed until light and fluffy
Lower the speed and add the ricotta, cottage cheese, 1 1/2 tablespoons sugar, and the nutmeg. Beat for 1 minute at high speed, then set aside while you prepare the phyllo pastry
Lay the phyllo flat on a table and keep covered with a slightly dampened towel over waxed paper or plastic wrap
By stacking 4 sheets, form a base of 15 by 18 inches, brushing the top of each sheet with melted butter as you stack them. Then lay 2 sheets at right angles over the center, using the "base" as a diamond, not a square, brushing the center of each with butter
Divide the filling into 3 parts and spread one part over the phyllo to form a 7 inch square. Set the rest of the filling aside
Fold the top phyllo sheet over the cheese and brush with butter, and continue folding the phyllo over the cheese to make a square, brushing each time with butter
With a wide spatula, lift the bougatsa and invert onto a cookie sheet
Brush the top with butter and set aside
Repeat with the remaining phyllo, filling until all 3 square pies are folded
Bake in a preheated 350°F oven for 15 to 20 minutes or until the phyllo puffs up and turns a golden chestnut in colour
Cut into small squares and sprinkle with additional sugar
Serve piping hot

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