Three Fragrant Apples

Coconut Covered Date & Walnut Bites

Coconut-covered Medjool dates with walnuts are a popular, healthy, and easy-to-make no-bake energy snack. A blended energy ball mixture rolled in shredded coconut. With only three ingredients, they are made in no time, they are also excellent healthy pick-me-up snacks when needed.

This method uses a food processor

Equipment:
Food processor

Ingredients:
20-23 pitted Medjool dates
1 cup walnuts
½ cup unsweetened shredded coconut

Instructions:
Add the pitted dates and walnuts into a food processor, pulse until the walnuts are coursly ground and the dates form into a sticky dough.

Shape into small round balls, coat and cover with shredded coconut

Refrigerate for at least 30 minutes to firm up, store in an airtight container in the fridge. Keeps well for 2 weeks. Enjoy!!!!

KOTOPITA- CHICKEN PIE WITH HOME MADE PHYLLO

Pita and chicken lovers will enjoy every bite of this flavour-filled homemade pie.

Phyllo Pastry
5 cups of all purpose flour (add more if required)
50mls of white wine vinegar
1 tablespoon of salt
60ml of olive oil
300ml of water (room temperature)
Extra olive oil for lacing over phyllo pastry

Chicken Filling:
3 chicken breasts boiled then shredded
1 bunch of spring onions (finely cut)
1 leek (the white and tender green parts & sliced
1 bunch of spring onions, finely chopped
1 bunch of fresh dill (finely chopped)
1 onion (finely chopped)
1 red pepper (finely chopped)
400 grams feta cheese, crumbed
2 eggs
Pepper

Topping:
Sesame seeds
1 egg (beaten to brush over top of pie)
Olive oil for lacing

Method:
Fill pot with water and boil chicken breast until chicken is cooked. Carefully remove from pot, using two forks shred the chicken breast into fine pieces. Transfer into a bowl cover with glad wrap then set aside.

As the chicken is boiling, make the phyllo pastry
Using a bowl, mix flour, vinegar, salt, olive oil & water & mix well until a soft dough is created.
Seperate dough into 4-5 equal sized round balls, then cover bowl & allow dough to rest for 1/2 an hour to an hour.

Using a shallow pan, lace with olive oil, place chopped onion, leeks, spring onions, red peppers and sauté until soft & not browned. Add the dill in the end. Remove from heat and then add the feta cheese & pepper. Cover & set aside when mixture has cooled slightly add the eggs & pepper and mix well until well combined.

Preheat oven at 180 degrees Celsius.

When the dough is ready, using a rolling pin, roll out the first ball as thin as possible. Add flour to your work station to prevent dough from sticking as you are rolling it out. The rolled out dough should cover over your desired baking tray.

Transfer rolled out dough over a well oiled baking tray, lace some olive oil over phyllo then repeat process and add another phyllo pastry over the top. This will allow for a firm pastry base. (the base of tray should have 2 phyllo sheets)

Add chicken mixture onto phyllo pastry, making sure phyllo is well covers with the chicken mixture. Lace some olive oil over mixture.

Repeat process & roll out another dough ball until thin as possible then cover with mixture & lace with olive oil.

Roll out another dough ball & cover with chicken mixture over the other phyllo. Lace some olive oil & finally add the last phyllo pastry over the top.

Fold in the edges, brush top of phyllo with egg wash & sprinkle some sesame seeds.
Place in oven & bake for 45-60 minutes or until pastry is a crispy golden brown in colour.
#κοτοπιτα