When my daughter Stephanie visited Greece one summer she came home boasting about the delicious pastry “bougatsa” that she experienced in the city of Athens. Oranges are abundant here in California, so I changed the recipe from lemon which is traditional to orange zest. Feel free to substitute either one. Bougatsa is served warm for breakfast, so the you can prepare the rolls and refrigerate the same day until you are ready to pop them in the oven. Sprinkle with powdered sugar and cinnamon and you have a unique and delicious breakfast or late night desert. If you haven’t worked with phyllo, I have a short tutorial you can visit here, How-To Work with Phyllo Dough
Tips with Using Phyllo Dough
Defrost the phyllo, overnight in the refrigerator.
Bougasta can be made ahead, butter tops and place on a parchment lined tray. Cover and freeze. Remove, and bake as is. Add powdered sugar when cool to touch.
Phyllo can break off into pieces, no worry just place it back together like a puzzle and butter.
In a medium saucepan add milk, sugar and orange zest and juice. Bring to a medium heat and cook until it begins to thicken.
Dissolve the cornstarch in cold water. Add the semolina, cornstarch, and water to the cream. Cook until it coats the back of your spoon about 3-4 minutes.
Remove from the heat, and add the eggs one at a time, stirring constantly. Place back on a low setting and cook the mixture, until thickened.
Remove from the heat and add the butter. Let cool slightly.
Pre-heat oven to 350 degrees.
Lay out one sheet of phyllo on wax or parchment paper. Brush with butter. Repeat with one more sheet. Cut in 1/2 lengthwise.
Place 2-3 tablespoons of mixture on the bottom of the sheet. Fold phyllo over cream and roll, folding sides inward as you roll.
Place seam side down on a buttered sheet pan, and brush with butter.
Bake in the oven for 25-30 minutes or until lightly brown.
Sprinkle with powdered sugar and cinnamon and serve warm.
It’s was time to pull out all my winter vegetables, so I can prepare my spring garden beds with new mulch, fresh garden soil, and nutrients. Greens overflowed my wooden salad bowl after the day of picking, and now I had to prepare them for dinner with something new and fast! I decided a semi-spanakopita done in a pie plate that I can throw in the oven and serve along with a soup or salad. With this crustless greens recipe, I used whatever I pulled from my garden that day. Feel free to mix any combination of greens and cheese of your choice for your dish. The leftovers are great for lunch the next day. Visit my many green recipes on my blog, here are a few,
Try and use both in your green pie for a more interesting flavor profile. These can all be found at your local farmers’ market. Or have a hand at growing your own, they are easy and fast growing vegetables. Many of my favorite grown by seed are: mustard greens, arugula, and dandelion.
Bulgur often called Tabbouleh, has to be one of my favorite salads to make on a weekly basis. After visiting the farmers market on Saturday, (Little Italy, my last post) it has inspired me to write this post and include many of the vendor’s products I purchased that day. Bulgur wheat is a nutritional staple in the Middle East, which consists of wheat kernels that have been steamed, dried, and crushed. It has a tender chewy texture, and comes in fine, medium, and coarse grind. It makes a great pilaf, and can be made into many versions of salads. This makes a wonderful dish for an outdoor event or potluck. Can be made ahead and refrigerated for the next day. In season and at your farmer’s market: mandarins, all winter greens (kale, spinach, mustards, chard), almonds, spring garlic, and fresh parsley.
Take a look at how you can enjoy bulgur for your family, using the remainder of your package in these following recipes.
If there is one market that has everything, I must say Little Italy’s Farmers Market has one outstanding marketplace! Last Saturday, I took some time to stroll through the streets looking for new products and little gems to add to my market basket and I found just that. Enjoy the many pictures I captured along the way.
Brightly colored Spring blooming flowers such as these Gerber daisy ready to be brought home by a passerby.
Descanso Valley Ranch eggs displayed for your picking.
What a better treat than our own California Almonds!
Both creative and clever, this booth of recycled beer bottles makes a terrific gift.
Lovely jams made with a spicy flavor of ” Jalapeno” – Delicious!!!
Smit Orchards with a collection of dried fruits and flavored nuts.
Brussels sprouts and purple baby artichokes for your Spring dishes.
I loved this stand with various cheeses to taste and purchase.
Hungry? Try one of the many vendors selling their specialties. These are fresh warm quiches ready to be eaten.
Suzie’s farm has everything you will ever need for your next salad or dinner entree.
Spices from around the world are sold here in this marvelous stand.
March 25th is a national and religious holiday. Today is the nameday for Vangelis or Evangelos and Vangelino or Eva. Celebrations in Greece begin with school flag parades in every town and village and a big armed forces parade in the capital, Athens.
The Byzantine Empire fell to the Turks in 1453 and the Greeks remained under Ottoman rule for nearly 400 years. During this time their religion, language, and their sense of identity remained strong.
On March 25th, 1821 the bishop raised the Greek flag at the monastery of Agia Lavra in Peloponnese and one more revolution began against the Turks. The people Greece shouted “Freedom or Death” and they fought the War of Independence for 9 years (1821-1829) until a small part of modern Greece was finally liberated and it was declared an independent nation.
Today, American-Greeks come together today for this special ” Day of Independence”, at every Greek Orthodox church across America. Children memorize and recite Greek poems during their special programs and dancing continues into the night.
Here is the outfit my mother had sewn for me for my special recital. I wore this when I was around 8 years old at the Greek Orthodox church in San Diego, St. Spyridon . A night I will never forget, knees shaking and all alone on a big stage, starring out to hundreds of people waiting anxiously and awaiting for you to speak. My brother Tom and Toss, my two brothers were dressed up as Greek soldiers while they performed a song with all the other children their ages! If I could only find that picture!
Nasturtiums are early-bloomers and the first to burst into color in your new Spring garden. Their rainbow colored faces brighten any edible dish you may want to serve your guests. With their peppery bite they marry beautifully with this simple orange-scented cream cheese spread. Taking minutes to prepare your guests will savor this unique appetizer. A welcome to any morning brunch or afternoon tea. This recipe was inspired by Rosalind Creasy’s gardening book, The Edible Flower Garden.
1/2 cup fresh dill, finely chopped
1 pound cream cheese, room temperature
Zest of one orange
3 tablespoons of orange juice
1 pound of cocktail bread, crusts removed
Nasturtiums or any edible flower, roses, pansies, violas, borage
Herb leaves such as basil, sage, parsley, mint , nasturtium
In a bowl add the cream cheese, dill, zest, and orange juice. Mix gently.
Adjust the cream cheese by adding a little more juice.
Trim all the crusts from the bread.
Spread the cream cheese on the bread. Smooth.
Cover and refrigerate until ready to add the flowers.
Wash and pat dry the flowers on paper towels.
They can be refrigerated until ready to serve.
Decorate each bread with one leaf and flower.
This can be made ahead a few hours in advance.
Cover and refrigerate.
I recently gave a Quinoa demonstration at a local farmer’s market, and was asked to post this recipe. Everyone loved the dish and I was so pleased to offer such a traditional Greek meal. Try serving this delightful Greek comfort food with my yogurt tzatziki sauce. To learn more about the cooking techniques the link is below. Find green large cabbage heads at your local store or market, take it home and boil it to remove the leaves. Once the leaves have been carefully remove , stuffing the leaves are quite easy. It may take you a few tries, but you will soon get the hang of it.
To serve a big crowd like I did here, line the cabbage rolls in a large deep serving pan with deep sides. Just plan on doubling the recipe to suit your numbers of guests. This is a great alternative to using meat, and a wonderful additional to Meatless Mondays and the Lent season! You can also make these with organic rice, bulgur, or any grain that’s cooks easily.
Quinoa can be found at Costco under Bob’s Red Mill products, and at your local supermarket.
Place the whole cabbage in the boiling water for 10-15 depending on the size, until softened. Remove from the water,drain, and cool.
In a skillet add the olive oil and saute the onions, carrots until softened.
Add the quinoa and remaining ingredients and cook on medium low until all the liquid is evaporated about 10 minutes.
Unwrap the cabbage leaves and place 1 tablespoon of filling in center and roll.
Tightly pack the rolls in the pot. Add a plate to weigh down the rolls. Add the cabbage water and bring to a boil.
Reduce to low and simmer for 45 minutes.
When done let cool. Carefully lift one out one roll at a time. The technique for rolling the cabbage leaf is the same for all stuffed dishes made with a leaf. It can be called the cigar roll. For more information regarding the rolling technique look at my Stuffed Grape Leaves Post.
Clean Monday is celebrated with Lagana Bread, throughout Greece as the beginning of the Lent season for the Eastern Orthodox Religion, which lasts 40 days. Patras is known for their elaborate carnival and celebration of this special day. The countryside’s hills are brightly covered with flying kites, families having an outdoor picnic, and special foods are prepared and eaten. You may want to find a taverna where the menu serves up salads, olives, halva, along with this special bread, made only for this day. Clean Monday is a special day where they call upon the Christians to begin the holy season with “clean hearts and good intentions”. It’s also a time to clean their spiritual houses, and begin rededicating themselves to a more holy and righteous way of living.
Today in Greece, this day is considered the first day of Spring! Greeks tend to celebrate with less fasting and more in outdoor activities and picnics. Traditional foods on this day may be octopus, olives, and shrimp. Along with eating and having the day off from work, kite flying, dancing, listening to music, and being together with family is the modern day approach. This bread can be made ahead and ready for an outdoor family celebration of “Spring”.
Start a new tradition with your family, and I hope this recipe is a Spring and Lent activity you can enjoy every year. And don’t forget to go out and buy a kite to fly at your nearby park, and take part in an old celebration of olives and bread for a snack.
This bread is made on Clean Monday, which is the beginning of the Lent season in Greece.
Course
Side
Cuisine
Greek
Keyword
bread, Greek, holidays, lagana
Author"The Food and Wine of Greece" by Diane Kochillas
Ingredients
3envelopes instant dry yeast
1/4cupsugar
7 to 8cupsbread flour
2 1/4cupswarm water
1tablespoonsalt
5tablespoonssubstitute olive oil for lent, or butter
Olive oil
Sesame seeds
Instructions
In a small bowl, dissolve the yeast, sugar,and 1/4 cup of the bread flour in warm water. Cover and let stand for 15 minutes until begins bubble.
In your mixer bowl, or a large bowl, place 7 cups of flour and salt, mix with a whisk to blend.
Make a well and add melted butter.
Add yeast mixture.
Stir well with a wooden spoon.
Start your mixer on medium and mix for 5-8 minutes until it comes together and becomes smooth.
Or, place flour on your surface and knead for 10 minutes by hand.
Shape dough into a ball. Rub with olive oil. Place in an oiled bowl, cover and leave to rise. Let stand for 2 hours until doubled.
When dough has risen, remove from bowl and knead until it's down to it's original size.
( At this point I placed it in the same oiled bowl and placed it in the refrigerator covered.)
Divide into two balls - if you made the entire amount. Only one ball if you halved it.
Lightly oils your pan(s).
With a rolling pan, roll out the dough into a flat oval shape about 15 x 6 inches. Cover and let rise for 45-50 minutes until doubled.
Place in sheet pan and brush with olive oil and cover with sesame seeds.
Bake for 30 minutes in a 450 degree oven until golden brown. Place on wire rack to cool immediately.
Recipe Notes
Makes 2 large loaves I made one and cut this recipe in half. I used my mixer with the dough hook, and it worked beautifully. I also made it up the night before, let it rise once, and placed it in the refrigerator, let it rise one more time in the baking sheet pan and baked it in the morning-fresh. My bread was not flat, but high and fluffy.
Sing a song of May-time.
Sing a song of Spring.
Flowers are in their beauty.
Birds are on the wing.
May time, play time.
God has given us May time.
Thank Him for His gifts of love.
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
