Meat with Baked Potatoes

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                                  Meat with Baked Potatoes

After many years of experiments, reading and researching various recipes, I came up with the following recipe. The meat in phyllo is a great idea for finger food at a party but it's just as delish with the baby potatoes.

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Meat with Baked Potatoes

Recipe by Mommy's Kitchen

Prep time: 25
Yield: 6
Ingredients

• 1 1/2 pound beef fillet
• 2 thick phyllo sheets
• 1 cup red wine
• 1 large onion
• 4 garlic cloves
• 1 florina pepper
• 4 fresh onion sprigs
• 2 tablespoons parsley
• 1 carrot 
• 2 tablespoons parmesan cheese
• 6 tablespoons anthotiro/ ricotta cheese ( Anthotiro is soft greek cheese, you can use ricotta instead) 
• 1 tablespoon oregano
• 1 tablespoon rosemary
• 1 tablepsoon mint
• 1 tablespoon fresh dill
• 1/3 cup olive oil                           

                                                     

Marinate your beef fillet in red wine with onions, 2 garlic cloves and a few peppercorns. Leave overnight in the fridge.

Take your fillet and cut into small portions.

Take your fresh vegetables and also cut into small pieces.

Add your cut meat and vegetables in the skillet. Add salt, pepper, oregano and 1/3 cup of olive oil and saute for about 20 min.

After you saute add 1 cup of water let it cook on high for 30 min. if meat is not tender till then add more water and cook some more. When meat is almost ready add 1/3 cupr about of wine cook for about 10 min. Add 1 teaspoon of cornflour in 1/3 cup of water and add it to your meat let it simmer until you get a creamy effect.

Once you get the creamy effect add about 1/2 cup of anthotiro or ricotta cheese, also sprinkle with parmesan cheese. Mix well until everything has melted. Take off the stove and set it aside.

This is how it should look when it's ready.

Take your thick phyllo pastry and lay it out on the table. Cut it down the foldings and accross, you should be able to get 4 rows.

Add you meat mixture. Brush your sides with milk so your phyllo can stick together.

Cover make a bow, you can cook it right away or freeze it and cook it at a later time. When you bake your little presents brush with milk for color.Bake at high for about 20 minutes.

Take your baby potatoes in a colander and wash very well. I used a sponged and cleaned each one idividually. 

Add rosemary,oregano, mint, salt, pepper, half cup of olive oil and 1 cup water.

Mix everything together bake at 375 Farenheit for 1 hour.Cover with parchment paper. 

Serve with white wine, greek feta cheese and olives. KALE OREXI !!!

Baked potatoes - Greek Style

A very Greek traditional dish and another Sunday meal, very simple to make and bakes quickly.My house was always filled with beautiful scents that tickled our noses, when waking up but Sundays were always just a bit different. The scent was warmer,  probably because we were all together. These baked potatoes always accompanied roast beef or baked chicken.

Ingredients:

 2 - 3 pounds potatoes depending on the size of your pan)
 4 cloves of garlic
 1/2 teaspoon oregano
*1/2 teaspoon mint
*1/2 teaspoon rosemary
   1/3 cup of olive oil
   1/3 cup of water
salt & pepper to taste
                             
                                               

Cut potatoes length wise, wash them and place them in pan add all your ingredients and mix everything together make sure spices go everywhere. If you don't like rosemary and mint you can omit them, I always do. Cut your 3 garlic cloves on top of potatoes and live unpeeled and throw it inside, pour you olive oil and water and bake at 356 Fahrenheit for 45 minutes. If you would like you can cover them with parchment paper.  I'm getting hungry just writing about them. They are always better when eaten hot, we love this simple and tasty dish ! KALE OREXI !! 

I'm using my picture from my boozed up meat ! 

Stuffed Potatoes

Bake them until they feel firm

This recipe doesn't have a special story or any memories, I happened to find it on the internet and I revised it  a little bit and my family loves it !! I just wanted to share this  with all of you.

The original recipe was called " Twice Baked Potatoes" but I changed it to "Stuff Potatoes".

Ingredients of original recipe:

Large potatoes

If cooking for two you will need 4 potatoes

If cooking for 4 you will need 6 potatoes (2 potatoes a person )

1 pint sour cream

1/2 cup chives or chopped green onions

1 cup cheddar cheese

1/2 cup butter or margarine

Parmesan cheese

My ingredients for 6 large potatoes

Potatoes as above

1 pint of Greek plain yogurt

1 cup shredded Gouda cheese

1/2 cup of butter

1/2 cup green onions

4 tablespoons of olive oil

Parmesan Cheese

And my instructions:

Before you bake clean the potatoes. ( I use a sponge and scrub them under running water) get all the soil off the potatoes.

Bake them whole until the potatoes feel soft to your touch, once they are ready take them out and let them cool or else you wil not be able to handle them.

Cut them in half  and scoop out the potato, don't scoop out too much or you will ruin it.

Potato halves

Mash the potatoes in a pot

Once you have scooped out the potato, mash them very well in a bowl or a pot. I always prefer a pot, I find it more convenient.

Saute the green onions

Chop up your green onions and saute for about 5 minutes in 4 tablespoons of olive oil.

Drain and add them to your mash potatoes.

Shredded Cheese

Shred your cheese and add it to the mash potatoes, mash very well.

Keep mashing your potatoes

If they are mashed very well add your Greek yogurt, mash again and then fill your potato.

Filled potatoes

Sprinkle with Parmesan Cheese

Sprinkle with Parmesan cheese and they are read to bake at 356 for about 30 minutes or until brown.

From my table to yours :)