Amorgos Gastronomy

Greek Gastronomy contributes to make you fall in love with this country. On the basis of its recipes: genuine ingrendients as tasty meat, very fresh fish, local and fresh vegetables, scented spices and a very good quality wine.

TYROPITA cheese pie
TyropitaIn the following prescription we have replaced the butter with besciamella sauce
2 pastry sheets rings
400 feta cheese crumbled
100 gr groviera cheese
½ l. milk
50 gr butter
30 gr flour
2 eggs

Put the butter in a sauce pan  and cook it until its dissolved. Add the flour, milk and mix well and continuosly. Put in a bowl feta cheese crumbled, groviera cheese , eggs and besciamella sauce. Mix well. Place 1 pastry sheet ring, sprinkle with oil, add the sauce with cheese and eggs and covered with the second pastry sheet ring. Sprinkle with eggs and put in the oven for 45/50 minutes at 170°. 

MELITZSANES FORNO METYRI – baked Aubergines with cheese
Melanzane alla Greca

1 kilo aubergines
700 gr Feta cheese
3 onion finely chopped
1 kilo tomatoes
½ tea cup parsley finely chopped
300 gr olive oil
Salt and pepper

Slit the aubergines lenghtwiser and put in boiling salted water until tender. Drain well
Heat some oil a frying pan and fry them until golden brown.
Put the rest of the oil in a saucepan and fry the onions until golden brown, add the tomatoes finely chopped and strained. Stir until the sauce sets.
Arrange the aubergines in a oiled pan, put on each one a piece of  feta cheese crumbled. Pour the sauce over them. Bake in a moderateoven for almost 30 minutes until the juice are absorbed and there is a crust.
Sprinkle with the parsley and serve

Polpo alla Greca
1Octopus weighing 1 kilo
1 e ½ teacup olive oil
½ teacup vinegar

Put the octopus in a saucepan. Add the vinegar and a glass of water. Cook over a low heat until it is quite tender. Turn the heat off.
Cut the octopus in a small pieces. Pit the oil over it and season with oregano.
Serve hot


500 gr Flour
15 gr yeast
2 glass of water
700 gr olive oil
1 teacup honey
1/2 dessertspoon salt

Dissolve the yeast in a bowl with some water. Add the rest of the water, one tablespoon honey, the salt and the flour.
Mix well and leave it in a warm place for 1 hour.
Heat the oil in a deep frying pan. Drop in the mixture in a small spoonfuls and fry.
For the syrup: boil the water (1 glass) with sugar and honey until is set   Then pour the syrup over loukomedes ,  sprinkle with cinnamon and serve.


For the dough
10 eggs
½ teacup brandy
Grated rings of 3 oranges
1 kilo flour
Frying oil
For the syrup:
4 teacups honey
2 teacups water
Ground nuts

Beat the eggs with brandy. Add the grated oranges rind and the flour and knead well.
Divide the dough into balls and leave in a warm place for 1 hour. Roll out into thin sheets. Cut into long strips about 5 x 10 cm.
Heat the oil in a saucepan and fry each one separately until golden brown. Put them on a plate. Boil the water, the honey,  and the sugar until the syrup is set. Pour the syrup in a bowl. Dip the bow knots in the bowl for a minute. Sprinkle with cinnamon and ground nuts and serve.