Yemistes Piperies Recipe

These melt in your mouth sweet banana peppers are filled with Feta, ricotta, basil and parsley- the perfect entree, side or mezze! 

  • 6 x sweet banana peppers
  • 1 x cup Feta cheese, crumbled
  • 1 x cup ricotta cheese, crumbled
  • 2 x tablespoons fresh basil, chopped
  • 2 x tablespoons fresh parsley, chopped
  • 2 x tablespoons semolina
  • cracked pepper to taste
  • 2 x tablespoons olive oil, extra for drizzling
  • Wash and cut off the top ends of peppers. Take seeds out and set aside. 
  • Add Feta, ricotta, basil, parsley, semolina, pepper and oil in a bowl and mix with wooden spoon, till well combined.
  • Using a tablespoon, stuff each pepper with cheese mixture and lay flat on a baking paper lined tray.
  • Drizzle lightly with olive oil and place in 180 degrees (preheated oven) and bake for 25 minutes, or till peppers are cooked and cheese is completely soft. 
  • Best served while still warm. 

*Recipe and Image by IN+SIGHTS GREECE 

Greek Potato Croquettes Recipe

Slightly crunchy on the outside and fluffy on the inside- these potato croquettes are a popular mezze around Greece. There are many variations and our recipe includes carrot, parsley, onion, tomato and Feta- you can however add any other grated vegetable or Greek cheese of your choice! 

(Makes about 20 pieces) 

  • 6 x medium potatoes
  • 1 x tomato, grated
  • 1 x carrot, grated
  • 1/2 x onion, very finely chopped
  • 1/3 x cup parsley, finely chopped
  • 1/2 x cup Feta, chopped
  • 2 x eggs, whisked
  • 1 x cup bread crumbs, for coating
  • 1 x cup plain flour, for coating
  • salt & pepper to taste
  • olive oil, for frying
  • Peel and cut potatoes into small pieces. Place in boiling water with a pinch of salt and cook for 15 minutes, or until soft.
  • Strain potatoes and allow to cool.
  • Place cooked potatoes into large bowl and begin mashing with potato masher or folk. 
  • Add carrot, parsley, tomato, onion, Feta, one egg, salt and pepper to mashed potatoes and mix together with wooden spoon till well combined.
  • Begin rolling mixture into small, round balls.
  • Place whisked egg, flour and breadcrumbs into 3 separate bowls. 
  • Cover each croquette well with flour, then dip into egg and finally roll into the breadcrumbs. 
  • Once you have completed this process for each, place them all on a tray and put in fridge for about 30 minutes to set.
  • When ready, add olive oil to frying pan and place on high heat. Once it’s well heated, lower heat and begin frying your croquettes in small batches for about 2 minutes on each side, or until golden brown. 
  • Place on paper to absorb excess oil and repeat until all croquettes are cooked.  

Recipe & Image by IN+SIGHTS GREECE © (Copyright)