How to cook: Cretan Meat Pie

You need:

• Lamb
• Phyllo pastry
• 1 Onion (diced)
• Garlic
• Cheese
• Nutmeg
• Olive oil
• Oregano
• Salt
• Pepper

Boil some lamb (or any meat you want) in lightly salted water. Cut the meat up into little pieces. Season to your liking (salt, pepper, oregano, etc...) Add sautιed onions and garlic if desired. Mix the meat with various cheeses (swiss, mozzarella, kefalograviera) Spread the mixture onto oiled up phyllo (you can make your own or buy ready made but ALWAYS USE OLIVE OIL as this is a Cretan recipe) Roll up the phyllo taking care to tuck in the sides as you go. Bake it until it is golden brown - about 1/2 hour.

How to make: Lahano Salata (Cabbage Salad)

You need:

• 1 head Cabbage
• 2-3 cloves Carrots
• Olive oil
• Vinegar or lemon juice
• Salt
• Pepper

Cut the cabbage in half and discard the outer tough leaves and the inner core. Cut each half into quarters and wash under cold water. Place each quarter on its side and slice very thin slices with a sharp knife. Alternately each quarter can be sliced by using a mandolin.
Grate the carrots using a box grater or mandolin.
Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste. Toss well and serve. Olives may be used as a garnish. Traditionally, this salad has a tart flavor (extra vinegar or lemon juice).

How to cook: Soupa Nisiotiki (Island Soup)

You need:

• 2 lb haddock fillets cut in 2" pieces
• 2 dozen clams w/ liquid
• 1 lb fresh shrimp, cleaned and deveined
• 1 lb scallops
• 1/2 cup light olive oil
• 1 clove garlic, crushed
• 1 tbsp salt
• 1/2 tspn pepper
• 1 large onion, diced fine
• 1 carrot, grated
• 1/2 cup celerey, diced fine
• 1/2 cup chopped parsley
• 2 bay leaves
• 3 cups whole canned tomatoes, drain and reserve liquid
• 1 cup dry white wine

Directions: In a large saucepan, saute onion, carrot, celery, and garlic in olive oil. Add the drained tomatoes, parsley, bay leaves, salt & pepper to saucepan. Simmer 5 minutes. Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside.
In a deep casserole, arrange layers of haddock, clams, shrimp, crabmeat, scallops covering each layer with some of the vegetable mixture and the white wine. Cover and simmer 10 minutes. Add reserved tomato/clam liquid and simmer uncovered 20 minutes. Serve from the casserole. Makes about 10 servings...