Greenpie

Vlach

Ingredients for 6-8 people

for the phyllo sheets:

1kg soft flour

1 & 1/2 cup warm water

1 teaspoon salt

1 tablespoon vinegar

1 tablespoon olive oil

for the filling:

1/2 kg spinach

1/2leek and nettles

2 onions

1 bunch parsley

1 cup olive oil

Directions

Mix all the ingredients for the phyllo sheet together in a large bowl and knead until the dough is soft. Let it restfor 30 minutes.

Divide the dough and each piece in many smaller pieces. Spread each piece of dough with a rolling pin, grease it with olive oil and place them on top of one another, creating two pieces of dough with many layers.

Then roll each piece with a rolling pin into a phyllo sheet.

Chop the spinach, leeks, nettles and sauté them all together without oil, until they are tender.Remove any juices and add 3/4 cup of olive oil and the chopped parsley.

Grease a baking tray and place one of the phyllo sheets on the bottom of it. Pour the filling in and place the second phyllo sheet on top. Cut any pieces of dough that may be protruding and oil the top of the phyllo sheet. Beat one egg yolk with milk and olive oil and spread the mix on top of the pie.

Bake in a preheated oven at 180 degrees for 45 minutes.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Halvas from semolina

Ingredients for 6 people

1 cup oil

2 cups coarse semolina

3 cups sugar

4 cups water

20 raisins

cinnamon sticks

to serve:

cinnamon

Directions

Burn the oil in a wide pot and pour the semolina, stirring constantly with a wooden spoon until it turns brown.

In another pot, put the water, the sugar, the raisins and the cinnamon sticks.Boil the syrup for 7- 10 minutes and then pour it in the pot with the semolina while stirring constantly.Put the lid on the pot, until the semolina absorbs all the syrup.Format the halva before it cools and sprinkle with some cinnamon.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Hapsia

Pontian

Ingredients for 4 people

1 kg anchovies

2 cups cornmeal

1-2 leeks or green onions

olive oil

salt & pepper

Directions

Clean the anchovies; remove the heads and central bones. Open them in half, rinse them thoroughly under cold water, let them drain and add salt.Knead the flour with a bit of warm water, salt and the chopped leeks or onions.Spread the dough on a greased baking pan and place the anchovies on it.Pour the olive oil on top and bake for 15 minutes at 180 degrees until they turn golden.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Hapsopilafo

Pontian

Ingredients for 4 people

• 1/2 kg fresh anchovies
• 1 cup rice
• 1 onion
• 1/2 cup oil
• 1/2 bunch parsley
• salt & pepper
• 2 cups water

Directions

Clean the anchovies; remove the heads and central bones. Rinse them thoroughly under cold water and let them drain.
Sauté the onion, add the rice, water, salt and pepper. When the rice is half-boiled add the “hapsia” (anchovies) and let it simmer until all the water is absorbed.
Sprinkle with parsley and serve.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Herse

Cappadocian

Ingredients for 4-6 people

1 kg beef in pieces

1 small chicken

1 onion

2 green onions

1 & ½ cup korkoto*

olive oil

salt and paprika

Directions

Boil the meat in a large pot.Boil the chicken in the meat’s broth.Remove the skin and bones from the chicken and chop it in small pieces.Drain the water and boil the korkoto in the same pan, after we rinse it thoroughly.

Place all the ingredients in a large pot and stir until they start melting.

Chop the onions and sauté them with some paprika; pour some of this sauce over the dish before serving.

*Korkoto: broken wheat

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

In the middle of a valley, west of Kilkis, rises the "kalampak" or "Castle" or "Lazaritsa" of Chorygi. An imposing megalithic monument of prehistoric times. The hill is crowned circularly by rocks, much like a natural citadel. There are relics of a settlement and on the foothills lies a cemetery of cist graves, probably of the classical times. According to historians, this was the location of the Roman station "Tauriana", which served the hikers that were marching along Axios River. The Hill of Chorygiattracts many climbers.

Houssaf compote

Pontian

Ingredients for 6 people

500gdried plums

150 gdried apples

150 g black raisins

100 gdried Pears

2 cups sugar

to serve:

orange peels

Directions

Place all the ingredients in a large pot and add enough water to cover them.Bring to a boil over low heat until the fruits are tender. Serve the Houssaf cold with some orange peels for flavor.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Imam Baildi

Thracian

Ingredients for 4 people

4 medium eggplants

4 white onions

2 large tomatoes

1/2 bunch of parsley

3 garlic cloves

1 cup olive oil

1 teaspoon sugar

1/4 teaspoon nutmeg

salt & pepper

Directions

Rinse the vegetables thoroughly. Carve the eggplants lengthwise, make a small incision and carefully remove their flesh. Chop the onions vertically in thin strips, peel the tomatoes and chop them in very small pieces, finely chop the parsley and garlic as well. Place all the ingredients in a bowl along with the salt, pepper, sugar and nutmeg and mix well. Sauté all the ingredients for 10 minutes in half of the olive oil and then set them aside.
Arrange the eggplants in a saucepan and sauté in the remaining oil for 5 minutes.Turn the eggplants belly up and fill them with all sautéed ingredients.
Pour enough water to barely cover the eggplants and boil them, over high heat initially and then at medium heat for 30 minutes.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

A group of dreamers who keep a hug full of dreams and have the rainbow as their guide. With the colors of the rainbow they create stories that guide us to play and dream on a colorful canvas. In the time when the first baby smile broke into a thousand pieces and from those pieces the fairies were born. Fairies that when we lose our courage, visit us in the dawn to comfort us and to rise our sails again with hope.

A river of colors, music, puppets, costumes and happy faces, overflows every year in early October Kilkis and fills our hearts with wonderful feelings that come from every corner of the Earth. A unique event in Greece aimed at the dissemination of puppetry and mimicry, while contributing to the knowledge and understanding between the cultures of people.

With the purpose of collecting all the archaeological findings of the prefecture, the Archaeological Museum of Kilkisoperates since the early 70s and includes findings from: A) the Prehistoric period. Among them, the Neolithic figurines from the village of Colchida and collection of prehistoric tools from the same village; B) the archaeological site of the cemetery of the Iron Age in PalaioGynaikokastro; C) thehistorical times such as sculptures, pottery, jewelry and other objects of everyday life.

Among the impressive sculptures there is also theKouros of Europos, dated at the end of the 6th century BC, the four statues from theHeroonof Palatiano of the 2nd century AC, the statue of the god Dionysus, also from Palatiano and the statues of the gods Apollo and Aphrodite from the region of Mikrodasos and Chorygi respectively.