Baked Kasseri Cheese Spread Recipe Greekfoodcom

BAKED KASSERI CHEESE SPREAD

Steps:

• Preheat oven to 450 degrees; cut cheese into 1/2-inch-thick slices.
• Layer cheese in the bottom of a shallow 1-quart quiche dish or a 9-inch pie plate, overlapping if necessary.
• Toss together the olives, oregano, garlic, and red pepper.
• Sprinkle over the cheese.
• Bake for 8 to 10 minutes or until cheese just begins to melt.
• Serve immediately on bread, apples, or crackers; rewarm cheese as needed.

GREEK PATTY MELTS WITH KASSERI CHEESE AND MUHAMMARA

Steps:

• Preheat a grill over indirect medium-high heat.
• In a large bowl, combine the parsley, yogurt, garlic, coriander, salt, cumin, paprika, and allspice. Add the lamb and mix gently by hand until evenly combined. Shape the meat into 4 patties, each about 4 by 6-inches by 1/2-inch.
• Oil 1 side of the pizza dough very lightly. Grill, oiled side down, over medium-high heat until the bottom side is blistered. Lightly oil the top and flip over. Scatter the cheese over the dough and cook until the underside is blistered. Move to indirect heat, cover, and cook until the cheese is melted and the dough is cooked through, about 3 to 5 minutes. Cut the dough into rough rectangles about the size of the patties and keep warm while you grill the burgers.
• Lightly oil the patties and arrange them on the hot side of the grill. Cook for 2 to 3 minutes, flip, and cook another 2 to 3 minutes for medium-rare to medium. Transfer the burgers to the bread, top with some Muhamarra and grilled onions and top with another piece of the grilled pizza dough. Put them back on the grill over low or indirect heat for a few seconds per side. Remove them from the grill, halve the sandwiches on a long diagonal, and serve immediately.
• Put all of the ingredients, except the lemon zest, in a food processor and process until a smooth paste forms. (Start with 1 hot pepper, taste, and then add more if you want it hotter.) If the mixture is too thick, drizzle in a little more olive oil. Stir in the lemon zest by hand. Taste and add more salt and hot pepper, if desired.

KASEROPITA (TIROPITA USING KASERI CHEESE)

Steps:

• In a large metal baking pan (I don't have measurements- approximate at about 15x12-inch and anything close), layer 1/2 of phyllo sheets, brushing each one generously with butter before adding next, and staggering across pan to get all corners covered.
• Combine cheeses well and place in pan.
• Spread out evenly.
• Cover with remaining phyllo sheets, brushing each one generously with butter before adding next, and staggering across pan to get all corners covered.
• Tuck in loose edges and brush top of pastry generously with more butter.
• With the tip of a pointy knife, mark lines where you'll eventually want to cut the pieces once baked.
• These act as steam vents.
• Make sure you don't cut all the way into bottom layer of pastry- you just want to cut through the top layer.
• Pour over any remaining butter.
• Combine milk with the eggs and beat well.
• Pour over pastry and allow to sit, at room temperature for 30 minutes to absorb the custard.
• Preheat oven to 375°F (190°C).
• After 20 minutes, place pastry in oven and bake till golden-brown on top.
• For the last 10 minutes of baking, place pan on floor of oven to ensure a crisp, properly-baked bottom crust.
• Allow to cool for at least 15 minutes before cutting pieces.