RESTAURANT KOUROUPIS

* 1kg lamb
* 1/2 chicken
* rice
* 200-300gr butter
* salt
* pepper



1. Boil the meat in plain water.

2. When the meat is cooked put it in a plate and add salt and pepper

3. Take the remaining broth off the saucepan, measure it with a small bowl, put it back in the saucepan, add the rice(the proportion is 3 parts of broth for every part of rice) and cook until the rice is soft(but not overcooked)

4. When it is almost ready, melt the butter in a coffee pot and mix it with the rice in the saucepan.

(for about 20-30 kalitsounia or one pie)

* 1 kg plain flour
* 1/2 teaspoon salt
* 2 tablespoons olive oil
* water (enough for the dough not to be sticky while kneading)
* 1/2 teacup tsikoudia



Combine all the ingredients, knead the dough with your hands and leave it for an hour or two to rise.

Kalitsounia: Roll out the dough.. Make a large sheet, 1/2-centimeter thick and cut circlular pieces using a teacup plate

Pies: The sheet is a little bit thicker so we do not cut it in pieces.

(20-30 pieces)

* 2 kg spinach or other greens
* salt, pepper, mint
* 1/2 glass olive oil
* 1 onion



Wash the spinach very well, cut off the roots and then cut the leaves in pieces.
Cook the spinach in an empty saucepan for 5minutes, squeeze it with your hands and place it in a bowl. There, add the fine-cut onion, salt and pepper, the mint and the olive oil and stir well.

With a rolling pin roll out pieces of dough in the size of a teacup plate. Place a spoonful of the mixture you made on every piece, fold it and close well. Fry them in hot olive oil on both sides or bake in the oven, for 30-40 minutes, in 180C.

If you choose to bake them, brush them with some beaten egg and sprinkle with some sesame.

* 3 kg flour
* 3 glasses olive oil
* 4 eggs
* 3 glasses sugar
* 6 tablespoons fresh yeast (or leaven)
* 1 ½ glass water


* 2 kg mizithra (traditional all fat white cheese) (crumbled)
* 1 kg sugar
* 1 tablespoon honey
* a pinch of cinnamon



Disolve the yeast in 1 ½ glass of warm water, add enough flour for the mixture to become thick and give it some time to rise. Then add the rest of the ingredients exept the eggs and again wait for the mixture to rise a litte more. Beat the eggs and add them in the mixture, knead the dough and once more wait for a while to rise.

For the stuffing combine all the ingredients and stir them till they become a creamy mixture.

To make the kalitsounia, roll out the dough forming thin sheets in the size of a small plate. In the middle of every sheet place a spoonful of the stuffing. Then fold the oposite sides to the middle in order to form small squares.

Place them in a warm place (for about 2 hours), then brush them with some beaten egg, sprinkle with some sesame and bake them.

* 1½ kg goat meat(front parts, not leg)
* 2 cups EXTRA VIRGIN OLIVE OIL
* salt to taste
* pepper to taste



Wash the meat very well, cut it in small pieces and leave it in a washbowl to dry for 2-3 hours.

Heat the olive oil in a saucepan and before it gets very hot place the meat inside. Increase the heat and stir constantly until the meat becomes white.

Then add salt and pepper, cover the saucepan, reduce the heat to half and cook the meat for an hour and a half without adding any water.

* 1 kg flour
* 30 gr fresh yeast
* 1 small glass milk
* 2 eggs
* 2 cups meat broth
* 1 spoonful butter
* salt to taste


* 1kg meat without bones( lamb or goat)
* 1 kg mizithra "malaka"
* 3 spoonfuls staka
* 3 spoonfuls butter
* salt, pepper, oregano
* 1 lemon.

Cut the meat in small pieces. Add salt, pepper, oregano and the juice of the lemon and place it on a colander for one hour. Make the dough. First disolve the yeast in warm milk, then add some flour and wait for the mixture to rise.
When the mixture is ready add the rest of the ingredients and knead it. Do not use any water but some meat broth instead. Roll out the dough and form 2 sheets half a centimeter thick. Grease the sheet pan and put one sheet of dough inside. Cover it with one third of the cheese , leaving some space (1-1/5 cm) between the cheese and the edge of the sheet.

Cover the cheese with half of the meat, place another third of the cheese above it, add the rest of the meat and then the rest of the cheese. Finally, spread the butter and the staka on top. Cover with the second sheet of dough and press the edges of the underling sheet with your fingers to seal it well.
Brush the pie with some beaten egg and water, sprinkle with some sesame and bake it in slow oven for about 2 hours.