tag:blogger.com,1999:blog-2231623027538546056.post1115952101166774998..comments2023-05-11T05:09:11.491-03:00Comments on A Chat with Jennie Marsland: Contest Update: There's still time!Jennie Marslandhttp://www.blogger.com/profile/01899825119251198365noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-2231623027538546056.post-68346018183256027662010-12-31T14:36:53.608-04:002010-12-31T14:36:53.608-04:00Hey Lorilyn, thanks for dropping by and for the ki...Hey Lorilyn, thanks for dropping by and for the kind words. Happy New Year!Jennie Marslandhttps://www.blogger.com/profile/01899825119251198365noreply@blogger.comtag:blogger.com,1999:blog-2231623027538546056.post-44700495051759393682010-12-31T13:08:12.680-04:002010-12-31T13:08:12.680-04:00Hi, Jennie, I read your comment on my blog and dec...Hi, Jennie, I read your comment on my blog and decided to check out what kind of writer you are. I love your style. You are in Canada and I am in Florida. So cold up there....Lorilyn Robertshttps://www.blogger.com/profile/03397365249052526720noreply@blogger.comtag:blogger.com,1999:blog-2231623027538546056.post-3581128609264991292010-12-30T10:52:26.636-04:002010-12-30T10:52:26.636-04:00My favorite holiday recipe involves people--my chi...My favorite holiday recipe involves people--my children, my husband--and dogs, so it probably won't qualify. Great recipes so far, though. Kevin's looks scrumptious! Happy holidays, Jennie!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2231623027538546056.post-12317989670353895302010-12-30T00:39:14.452-04:002010-12-30T00:39:14.452-04:00Thanks so much for dropping by my blog, Jennie, it...Thanks so much for dropping by my blog, Jennie, it's nice to meet you too! I wish you the best. -LauraHistorical Writer/Editorhttps://www.blogger.com/profile/15723590041615635358noreply@blogger.comtag:blogger.com,1999:blog-2231623027538546056.post-65971492342054059872010-12-29T16:12:48.954-04:002010-12-29T16:12:48.954-04:00Portokalopita
1/3 cup sugar
1/3 cup olive oil
2 t...Portokalopita<br /><br />1/3 cup sugar<br />1/3 cup olive oil<br />2 tablespoons baking powder<br />1 teaspoon vanilla extract<br />1 1/4 cups Greek yogurt*<br />4 eggs<br />Zest of 1 orange, finely grated<br />10 sheets phyllo<br /><br />Syrup:<br /><br />2 cups sugar<br />2 cups water<br />1 tablespoon honey<br />Zest of 1 orange<br /><br />In a saucepan over medium-high heat, combine the water, sugar, honey and orange zest. Bring to a boil and cook for about 20 minutes. Set aside to cool.<br />Meanwhile, preheat the oven to 375 degrees. Lightly oil a baking dish (I used an 8×11-inch). Unroll the phyllo dough and tear it into large pieces then let it sit uncovered until you are ready to use it. In a large bowl whisk the 4 eggs until just combined. Add the oil, sugar, vanilla, orange zest, yogurt and baking powder and whisk well. Add the torn phyllo and stir to combine, then pour the mixture into the baking dish.<br /><br />Bake the pita until set and golden on top, about 30 minutes. Remove from oven, score lightly into pieces with a sharp knife and then add the cooled syrup. Let cool completely before serving.<br /><br />* yogurt tip – I buy a 750g tub of Astro “Balkan Style” plain yogurt and drain it in the fridge for 24 hours prior to use – put it in a sieve over a bowl covered with saran. You’ll lose half the volume in whey but the end result is astounding!Kevin Ahttps://www.blogger.com/profile/12092576349913793725noreply@blogger.com