Spring 2020. Everything is so different, but there is something that should not change. The authentic taste. And you will find it on my Easter table that includes roast lamb with potatoes + Greek custard mini pies.
Like all of you, I will also celebrate this Easter at home. Every year at Easter I visit my hometown, Florina. The city where I was born and lived until I was 18. Through the years I can recall my husband, Alkis, telling me:
– Wanna plan a trip this year during Easter?
– During Easter? Are you crazy? I will go to Florina.
For me, Easter has always been my favorite time of the year. Many may prefer Christmas, but during Christmas in Florina usually has a lot of cold and snow. And it’s quite difficult to gather the whole family in one house.
Actually for my family on Easter is also difficult to gather in one house. And that’s because we are too many. You see my mom has three sisters. And each sister has two kids. And their kids have grown up and made their own kids. In total, along with grandparents, our Easter table can reach up to 31 people. So how can I not love Easter holiday?
This Easter table
So this year, although I will stay in my little apartment, I will try to bring something from my hometown to my table.
So my Easter table will include a roast lamb in the oven, which will be accompanied by the lemon roast potatoes. A green seasonal salad with sun-dried tomatoes and my favorite spicy cheese dip, couldn’t miss from it.
Did anyone ask for homemade bread? Of course I will also bring on a very fresh ciabatta bread, a recipe and a detailed video can be found here. At the end there is the dessert, Greek custard mini pies. Straight from heaven.
My Easter recipes
Below you will find two recipes that I love very much. Roast lamb with potatoes and Greek custard mini pies.
Roast lamb with potatoes
The most important thing for a roast lamb is not to dry out. So, we adjust the time according to the kilos. Each kilo takes about 1 hour to be properly roasted. If you choose a goat instead of a lamb, you will need to reduce the time as the meat is less greasy.
While, turning around the meat also plays an important role in order to be roasted evenly. In the last turn, I prefer to leave the skin on top so that it becomes crispy.
Finally, I add a little touch to the recipe by squeezing little drops of lemon on the meat when I turn it side. Lemon juice provides to the meat the needed acidity, which in combination with its greasiness brings it to a balance.
Oh, I almost forgot. The lamb should be marinated from the night before. It is important, please do not to ignore it. If we add salt to the meat at an early stage, we will give to the salt the needed time in order to make the meat more tender and juicy.
Roast lamb with potatoes
Ingredients
- 2,5 kilos lamb
- 2-3 tbsp butter
- 2 garlic clove, sliced
- lemon juice of 2 lemons
- 1 kilo potatoes
- oregano
- freshly ground pepper
- salt
Instructions
- Start by creating a paste with butter, salt and pepper. Spread the paste on the lamb so that it goes everywhere. Using a small knife, make small holes in the meat and put in the garlic cloves.
- Put the lamb in the pan and wrap the pan with parchment paper and then with aluminum foil. Refrigerate for a night.
- The next day, set the lamb out of the fridge for at least 2 hours before adding it in the oven in order to get a room temperature.
- Preheat the oven to 180°C and once it is ready, add the lamb. Bake for an hour.
- In the meantime, wash and peel the potatoes, cut them into pieces and season with salt and pepper. Add oregano and lemon juice.
- After an hour uncover the pan. There will be liquids in the pan, remove most of them and leave enough to cover the potatoes. Add the potatoes.
- Roast for about 1.5 hours, turning every half hour. At each turn, sprinkle with a little lemon.
Greek custard mini pies
So let’s move on to dessert. This recipe is very easy with guaranteed success.
I suggest baking for 35-40 minutes, but since each oven is different you have to trust your eyes. Bake until it gets a nice golden color. While before taking it out of the oven, check if it has been baked on the bottom. If not, bake for another 5-10 minutes, by turning your oven to the setting for baking only the bottom.
While, don’t forget the golden rule: cold syrup – fresh baked dessert.
Below you will find a short video of me making these Greek custard mini pies.
Greek custard mini pies
Ingredients
For the custard
- 3 tea cups milk
- ½ tea cups sugar
- ½ tea cups fine semolina
- 2 tbsp butter
- 1 tsp vanilla extract
- 2 egg yolks (optional)
For the syrup
- 2 tea cups sugar
- 2 ½ tea cups water
- 1 tsp vanilla extract
- juice from ½ lemon
For the pies
- 500 gr phyllo dough sheets
- 250 gr butter, melted
Instructions
For making the syrup
- Add the ingredients for the syrup in a small saucepan and bring to a boil. Once the boiling starts, boil for 2 minutes. Remove from the heat and allow to cool.
For making the custard
- In a saucepan over medium heat, add the milk and sugar. Bring to a boil.
- Once it boils, add the semolina and whisk for 3-4 minutes, until the mixture thickens.
- Add the butter and vanilla and continue whisking until the butter is completely dissolved. If you decide to egg yolks, add them at this stage, after removing from heat. Set aside.
- Melt the butter in a small saucepan. Set aside.
- Generously brush a baking pan with some of the melted butter.
- Fold a phyllo dough sheet in half and sprinkle with some butter.
- Add 1.5 tbsp of the custard on the edge, fold the two sides lengthwise and roll. Add to the pan and continue with the rest. You can watch the respective video for the process of rolling.
- Pour the remaining butter on top and brush the non-buttered spots.
- Bake in a preheated oven at 180°C for 35-40 minutes or until they get a nice golden color.
- Remove from the oven and add the cold syrup on the hot mini pies. Serve immediately.
So this will be my table this year, a roast lamb with potatoes, and a very easy mini Greek custard pies. And of course many wishes. Wishes from the bottom of my heart.
I would be thrilled to hear from you. Tell me about your favorite Easter recipes or if you make my own don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact with me on Instagram, or Facebook or Twitter!
Looks fabulous! Shame I can’t come over to share it ☹️ we have to maintain social distancing.
Thank you very much my dear Sheree! I wish I could share it with you! 😊
😎