The butter with the flour mix, so that the mixture to resemble crumbs. Water was added to yield a dough. Wind up in paper and placed in the refrigerator for 30 minutes. Heat oven to 190 C. Using flour

The butter with the flour mix, so that the mixture to resemble crumbs. Water was added to yield a dough. Wind up in paper and left for 30 minutes in a refrigerator. The oven is heated to 190 C. The

The oven is heated to 190 C. The dough is spread out in floured pan with a diameter of about 23 cm. Pricked with a fork and bake 10 minutes. Slow fire the butter is melted in a pan. Add the chopped

In deep bowl mix flour and salt, add the butter (cold and diced), until the mixture looked like bread crumbs. Involved with cold water. The dough is shaped into a ball, turn and leave to stand for 1

The oven is heated to 190 C. The dough out onto a floured advance pan and pricked with a fork. Bake for about 10 minutes. The butter is melted in a pan. Fry the chopped onion and apple on a slow fire

The oven is heated to 190 C. The dough is spread out on a floured tray and pricked with a fork. Bake for about 10 minutes. Heat bacon in a pan to melt the salo, fire intensifies and add chopped onion

In a bowl, sift two cups of flour, salt and baking powder. Make a well in the center and pour water, ouzo and olive oil. Knead the dough for about 5 minutes, adding the remaining flour, if necessary

Cabbage, celery, onion and garlic chopped very finely and add to the minced meat. To put spices (which also can be changed) and is kneaded well. from flour, water and salt knead dough, which should

The butter is allowed to soften at room temperature. Messi with sifted flour, rum, 2 tbsp water and a little salt. The dough is made ball, which is placed in a closed container for 1 hour in

Involved soft dough beaten with sugar eggs, yoghurt with dissolved into it soda and flour with a little salt. Formed into balls. They are drained hands round sticks of length 25 cm and a thickness of

Water, milk, the butter and the salt is put to boil. Under continuous stirring, gradually added flour. When the dough is shaped into a ball and begins to separate from the container, transferred to a

Make a poultice with yeast, 1 tbsp flour and milk and let it rise. Eggs are broken with the lard, salt and effervescent yeast. Pour the flour and knead a soft dough. For the filling stew finely

Boil 250 ml water with the butter and a little salt. Pour the flour and stir with a wooden spoon until it is released by the court. Allow to cool, and shortly thereafter are added one by one egg

Gyuvechetata are coated inside with butter. The bread is cut into chunks and distributed in gyuvechetata. On it is crushed 3/4 of the feta cheese and small pieces of butter. Put to bake in a moderate

Involved shortbread and leave for 30 minutes in the refrigerator. In small forms coated with a thin layer of butter spread dough. Ham cut into in large pieces and the feta cheese into small cubes (if