view:  full / summary

End of the project

Posted by maja.jercic on November 10, 2014 at 3:15 AM Comments comments (2)

Dear partners,

I would like to thank you for all the hard work in the last 2 years. I learned a lot about you beautiful countries, as did my pupils and I'm happy  to say that I'm glad to have met you.

Our final report was approved and we couldn't be more excited, especially since this was our FIRST project ever!

I hope to work with you on another project in the future!


Your coordinator Maja

The video is in the mail

Posted by maja.jercic on September 2, 2014 at 11:30 AM Comments comments (0)

After a lot of problems trying to make the videos in a proper DVD format and failing (unfortunately) without having to pay a lot of money to someone else to do it, I am pleased to say that the DVD is finally in the mail and is travelling to your addresses as we speak :):)


Posted by STRATOS ALEXIOU on June 17, 2014 at 4:30 AM Comments comments (1)

The unique DVD collection preparted partner schools

and their team leaders from:

BULGARIA: Yuliya Georgieva—Osnovno Uchilishte "Sveti Kliment Ochridski”, Burgas

CROATIA: Maja Jercic—project’s coordinator in Osnovna škola "Spinut"- Split

GREECE: Efstratios Alexiou—11th Special Education Primary School of East Thessaloniki

ITALY: Anna Manzella—Istituto Comprensivo G. Lombardo Radice, Siracusa

LITHUANIA: Janina Adomaitiene—Palemono Vidurinė Mokykla, Kaunas

POLAND: Anna Sepioło - Publiczna Szkoła Podstawowa, Stara Słupia

SPAIN: Natacha Diaz Hernandez—C.E.I.P. Tomas Romojaro, Fuensalida

TURKEY: Salih Catal—Gulbirlik Ilkogretim Okulu, Isparta

UNITED KINGDOM: Elaine Johnson—Mere Green Combined School, Birmingham



Posted by STRATOS ALEXIOU on June 17, 2014 at 3:55 AM Comments comments (0)


Folk Tales

The collection of the most fascinating

European folk tales and legends


I. The Jokers

II. Once upon a time in Dalmatia

III. The Twelve Labors of Hercules

IV. The Legend of Etna

V. Gediminas' Dream-the legend

of the founding of Vilnius

VI. The Legend of the Hungarian

Prince and the Deer

VII. The Legend of Bitter Pit

VIII. Turkish Legend of Maiden’s


IX. The Legend of Robin Hood







admire it. They said the house had a shape of the oak

chest that was guarded by the Black Ram. Some

complained because such luck didn't fall upon them, while

others were touched because the Child and the Woman

found each other.

No one could pass the hedge made of twelve times twelve

rose bushes without the Child's invitation.

In front of the house laid Tornjak, the shepherd Dog. His

loyalty was rewarded with the Child's goodness and the

Woman's kindness.

At least, that is what was told. And maybe known and

unknown storytellers would stress the virtues in Dalmatian

stories simply because they wanted people to mind






Andrijana Šarolić, 6.c

People in Dalmatia have a special connection

to the past. Our origins in this region reach

as far as the end of the last glacial period.

The oldest oral traditions deal with common

people and capture the true essence of the

natives. The fact that they survive shows

disregard for whom ever thinks has the claim

over the region. There can be no claim over

the way of life.


Once upon a time, in Dalmatian hinterland, an infant

became an orphan.

The father and mother succumbed to fever. The Child was

now alone. It was too small to carry the memory of his

parents. His Uncle, with the wife and five children, moved

into their house to look after the child.


She sighed, then laughed from the heart. Suddenly, a rattle

from the chest was heard, sounding much like the echo of

her laughter. The chest was filled with shiny coins and it

suddenly became heavy. It rolled out of her hands and the

coins spilled everywhere! A house of white stone emerged

from where the chest rolled to. The house was surrounded

by a yard with a flower garden. In the yard there was a well

and a wooden dog house. Twelve times twelve bushes of

red roses surrounded the house. The Woman and Child

looked at each other in wonder. The Dog was hopping as if

he understood what was happening. A dark cloud

appeared. The Black Ram's voice sounded from it:

- Child, this is your home. You've suffered enough. Live

happily with this Woman, she deserves to be happy, too.

Twelve times twelve bushes of red roses will protect you

from evil. This Dog deserves peace, too. He was the only

one faithful to the Child.

As this was said, the cloud disappeared.

The Dog entered his dog house happily and laid down.

The Woman held the child in her arms as they walked into

their new house that was now full of everything they would

ever need.

The villagers heard about the new house and came to


The Child was crying. He was afraid for the Dog and called


- Nooo! Come back! I don't need the treasure, I need you!

As soon as the Child spoke, the enchanted Ram

disappeared, the Dog got back to the Child who hugged

him. The Uncle and a few other villagers who were hidden

in the bushes ran to the oak chest. They opened it, but it

was empty! That shiny coin, as it turned out, was only a

bait to test the human greed.

They threw away the empty chest and went back to their

lives, caring neither about the Dog nor the Child, who

remained beside the stream.

The Child took the oak chest and climbed onto his faithful

friend's back. Together they went back to the village.

This time they took another path. They found a cottage

where a young Woman lived. Ten years ago she ran away

from the village, humiliated and despised because she

gave birth to a child, unmarried. She lived happily with her

Daughter until her Daughter got sick and died. The mother

didn't go back to her birthplace. She had sheep, goats and

chickens, which she earned working in other villages.

She saw a Child riding on a big Dog. She was filled with joy,

greeted them kindly and offered them fresh milk and warm


The Child told her everything he knew. He was small, but

understood what happened to him. The Woman took a look

into the chest. She opened and closed it quickly. She

thought it was nothing special.


Another reason was because the house was much better

than his own. Uncle wasn't too keen on hard work, the

woman feisty and cold, their children unloving. The Child

felt he was unwanted and one day he wandered away.

Nobody noticed he was missing.

On the eve of second day the Uncle noticed and raised a

fuss. The rest of the village joined. They started searching

with torches, calling the Child's name.

The Child wandered into the forest and fell asleep. When

he woke up, he saw a shepherd Dog. A Tornjak. The Dog

was banished from the village because some old lady

accused him of killing her sheep. They tried to stone him

for something a wolf did, but he was fast and strong, so he

managed to run away. The Child's parents knew the Dog

while they were alive. The Dog kept the entire village safe

from wolves. They knew the Dog would never hurt the

livestock. The Child’s parents always shared some of their

humble meals with him.


The Dog knew the Child. He approached him right away

and watched over him while he was sleeping. The Child

woke up, but wasn’t afraid of the Dog. He cried silently, he

was hungry. The Dog led the Child to a spring so he can

drink and freshen up.

The people were surprised as they saw the Child riding the

Dog, and they were even more surprised to see a gold coin

in the Child's hands as they reached the village. They

asked the Child to tell them where he got the gold coin, but

he couldn't say. He was too small to explain.

The people scattered through the forest and started to look

for the coins. It was said that highwaymen buried Venetian

treasure in the forest a long time ago. This time no one

wanted to hurt the Dog. They brought him along, but didn't

find anything.

Winter came, one of the coldest ones that the elders

remembered. The treasure was forgotten. Until springtime.

When it got warmer, the Uncle resumed the treasure hunt

with the villagers. They brought the Dog along. At twilight,

near the stream, they saw a Black Ram lying beside an oak

chest. A spell was cast upon this Ram and he was not

afraid of a hunter's gun. He didn't let anyone go near. He

receded somewhat before the Dog.

It was nightfall so they had to go back. Long into the night,

they talked about the wonder near the stream. The Black

Ram sat beside the treasure, so that nobody could get to it.

The elders heard from their elders that no one can defeat

the Black Ram.

The villagers agreed to give up on the search, but at dawn

each would go to the stream, hoping that they would kill

the Ram or find a way to trick it.


They couldn’t possibly know that the treasure was not

meant for the greedy. Unfortunately, there was no such

person amongst the villagers. The Uncle was exceptionally

greedy. He didn't care about the Child. The Child was

always close to the Dog and the Dog was always close to

the Child. And days went by. The Dog was protecting the

Child from the aunt's fury and her children's malice.

The Uncle went to the stream with the Dog and the Child.

He tried to turn the Dog against the Ram. It was in vain.

Suddenly, the Ram spoke:

- Your efforts are futile, you no-good man! The treasure is

for the Child, for he has no one. No one, except the Dog, to

take care of him. Come and get it if you dare, you mutt!

And you scoundrel, get lost before I gore you with my











Author: Leonardo Spada

Class 2^ A

Istituto Comprensivo G.Lombardo Radice



This is the legend of Etna, the most important Italian volcano

which is located in Sicily.


One day, in very ancient times, Enceladus, the oldest of the giants

decided to go up in the sky to remove the power to Jupiter and

command instead of him.

His brothers tried to help him putting all the highest mountains

one on another but it was a very difficult challenge. They had

nearly achieved the aim, when Jupiter threw a lightning against

them and the mountains.

Enceladus was buried under the Etna mountain and started to

throw smoke and fire out of it.

After some time, he stopped but he is still under the volcano and

occasionally it explodes and smokes.

Siracusa, the place where we live, is not far away from the

volcano: it often happens that we see Etna smoking, and our

thoughts go out to the angry Enceladus.

Erika Senkutė, age 14

Kaunas Palemonas Secondary

Gediminas’ Dream

The legend of the founding of


Lithuanian legends

A legend is a semi-true story, which has been

passed on orally from person-to –person.

A legend has important meaning for the culture in

which it originates. A legend usually includes some

elements of truth or is based on historic facts, but

with unbelievable characteristics. Legends usually

involve heroic characters or fantastic locations.

They may also include spiritual believes of the

culture in which they are created.

The period of Lithuanian mythology started in the

15th century. The myths are usually about the

founding of the state of Lithuania. Perhaps two the

best known stories are those of the dream of the

Grand Duke Gediminas and the founding of

Vilnius, the capital of Lithuania, and of Šventaragis,

which also is about the history of Vilnius.

Gediminas' Dream

According to the legend,

Grand Duke Gediminas was

hunting in the sacred forest

near the Valley of Šventaragis,

near where Vilnia River

flows into the Neris River.

Tired after the successful

hunt, the Grand Duke settled

in for the night. He fell asleep

and dreamed of a huge Iron Wolf standing on top a

hill and howling as strong and loud as a hundred

of wolves. In the morning the Duke

asked krivis (pagan priest) Lizdeika

to interpret the dream. And the

priest told him: "What is destined

for the ruler and the State of Lithuania,

is thus: the Iron Wolf represents

a castle and a city which will be established

by you on this site. This

city will be the capital of the Lithuanian lands and

the dwelling of their rulers, and the glory of their

deeds will echo throughout the world." Gediminas

obeyed the will of gods, built the city and named it Vilnius

– from the stream of the Vilnia River.

Author: Zuzanna Sikora

Primary School in Stara Słupia

The Świętokrzyska Land is famous for its interesting

legends and stories. One of them is called ‘The Legend of the

Hungarian Prince and the Deer’. According to the legend, St.

Emeric, the son of king Stephen I of Hungary, offered the relics

of wood from the Christ’s Cross as a thanksgiving votive for

finding way while hunting in the woods.

‘The Legend of the Hungarian Prince

and the Deer’

Emeryk was a Hungarian prince. Our King Bolesław Chrobry

invited him to Poland. Before the trip Emeryk’s father gave him the

golden relics of Saint Cross. After a long tiring trip, Emeryk came to

Kielce to one of the King’s mentions. He met there Bolesław Chrobry,

who organized the hunting. Emeryk with some knights went to the

highest mountains in the Świętokrzyskie region.

Suddenly, he saw a very large deer in the forest and

immediately ran after him. The animal tried to escape, but it could

not hide away. The Prince Emeryk didn’t give up and still chase the

animal. Then, he saw the deer trapped in the bushes. Its antlers

were entangled in the branches. The animal became too weak to

escape the Prince.

He was very happy to see the animal not able to ran away. He

looked at it closely and admired its beauty. He took out his arrow and

a bow and aimed at the deer. Suddenly, the deer looked at him and

Emeryk was surprised to see the shiny bright cross on his antlers.

Unexpectedly, the light blinded him for a moment. When he could

finally see, the animal managed to escape. The Prince called for help

because he realized he got lost. There was no answer, the hunters

could not hear him, the only thing he heard was just the echo in the

forest. It was getting darker and darker. Emeryk was exhausted and

hungry and he wanted to take some rest. Suddenly, became brighter

in the forest and the Prince saw the angel in front of him. Emeryk

was frightened and surprised to see the angel and crossed himself.

The angel told him not to be afraid and promised to take him to

the people, but he must leave there the worthiest thing he had with

him. The angel guided him to the wooden monastery on the Holy

Cross Mountain. The monks gave him some food and drink. The Prince

remembered about the promise and decided to leave there the very

special thing his father gave him before the trip. They were the

golden relics of saint cross.

After a few days he went to this monastery once again this

time with the Cracow bishop Lambert whom he gave this precious

gift. The pilgrimage of local people and monks came to the Holy Cross

Mountain’s larch church founded by Dabrówka where the bishop gave

the relics to the oldest monk. Bolesław Chrobry was very satisfied

with the gift his nephew left there and built there the church made

of stone.

He brought to this place twelve Benedictine monks from Monte

Cassino and offered them the nearest villages. The relics are in this

church to the present day. The place where the church was built was

called the Holy Cross Mountain (Góra Świętego Krzyża) and the

region the Świętokrzyskie.

Check yourself and do the quiz about the legend!!!

1. What was the name of the Hungarian prince who came to

the Świętkorzyskie region?

a) Emerald b) Emeryk C) Bolesław

2. What did the Hungarian prince bring to Poland?

a) the golden relics of saint cross b) the golden statue of

Emeryk c) the wooden cross

3. What animal did the prince see in the forest:

a) a wolf b) a deer c) a wild boar

Stara Słupia, the place where we live, is just at the foot of the

Łysiec Mountain called also the Holy Cross Mountain. It’s one of the

highest peaks in the Świętokrzyskie Mountains at 595 meters.

















One day, an oracle prophesied that she

would be killed by a venomous snake on

her 18th birthday. The sultan, in an effort

to thwart his daughter's early demise by

placing her away from land so as to keep

her away from any snakes, had the tower

built in the middle of the Bosphorus to

protect his daughter until her 18th

birthday. The princess was placed in the

tower, where she was frequently visited

only by her father. On the 18th birthday of

the princess, the sultan brought her a

basket of exotic sumptuous fruits as a

birthday gift, delighted that he was able to

prevent the prophecy. Upon reaching into

the basket, however, an asp that had been

hiding among the fruit bit the young

princess and she died in her father's arms,

just as the oracle had predicted. Hence the

name Maiden's Tower


According to the legend Ferhat was a

famous craftsman who lived during the

Persian time in Amasya. One day he was

called to a small palace built for Sirin,

Queen Mehmene Banu’s sister, to show his

art on its doors and walls. But something

unpredictable happened when Ferhat and

Sirin saw each other. They fell in love.

Ferhat went to Queen Mehmene Banu and

told her that he wanted so marry Sirin. The

Queen didn’t want this marriage and told

Ferhat, "If you want to marry my sister

Sirin, you must dig a huge channel right in

the middle of the Elma (Apple) mountains

of the city. Then, you must make the water

come through this channel to the city. If

you succeed, you may marry my sister. If

you fail, forget her." It was a 'mission


With the power of love, Ferhat started to

dig the mountain. But when he was just

about to finish the channel, he received a

message from Mehmene Banu: Sirin is

dead. With great anger Ferhat threw his

hammer in the air but the hammer fell on

his head and he died on the mountain he

was digging. However, the message was a

lie and after having heard about it Sirin

went to the mountain and there she saw

Ferhat’s dead body. She jumped from the

rocks of the mountain and killed herself.

Ferhat and Sirin couldn’t be together while

they were alive but now their graves are

next to each other. People believe that

every spring there are two roses growing

from each grave and while the roses are

about to touch each other, a black bush

appears in the middle of them and doesn’t

allow the roses to kiss each other.

The Şahmaran

The story begins when Cansab the wood

cutter is lowered into a well by a group of

friends to get honey. Thus, he finds

himself in Ş ahmaran’s underground world

where he is destined to stay due to his

friends abandoning him. Snakes capture

him and he appears before Şahmaran

himself. Cansab explained how he came to

be there upon which Şahmaran shares a

secret with the young man.

Cansab is then forced to stay for fear that

the secret would be told to those living

above. After very long period of time

Şahmaran gives in to the pleadings of the

young man to released back to his own

world. He is advised not to tell of what he

has seen or to go to the baths. It was said

that if he should enter the baths his skin

would turn to snake scales.

Cansab returns to his own world and for

many years tells no one of the events that

took place. However the countries ruler

become ill and Şahmaran is blamed for

the illness. Soldiers begin to look for

anyone who has seen Şahmaran. The

rulers men begin to take people one by

one to the baths where they are to wash

themselves in order to see who knows

more than what they are telling.

Cansab hides for

fear of this test

but is


captured and

returned to the

city. When he

washes in the

baths, his skin

turns to snakes

scales and the

secret is thus

brought to light.

The man is then persuaded to reveal how

to get to Ş ahmaran’s hiding place. The

king of snakes is captured very quickly,

taken to the baths, cut into three pieces

and sent to the ruler. Upon beign cured

the ruler makes Cansab grand vizier and

as result all the snakes of the world

became the mortal enemies of mankind.










Partner schools and their team leaders:

BULGARIA: Yuliya Georgieva (Osnovno Uchilishte "Sveti Kliment Ochridski“,


CROATIA: Maja Jerčić - project coordinator (Osnovna škola Spinut, Split)

GREECE: Efstratios Alexiou (11th Special Education Primary School of East


ITALY: Anna Manzella (Istituto Comprensivo “G. Lombardo Radice", Siracusa)

LITHUANIA: Janina Adomaitiene (Palemono Vidurinė Mokykla, Kaunas)

POLAND: Anna Sepiolo (Publiczna Szkoła Podstawowa w Starej Słupi, Nowa Słupia)

SPAIN: Natacha Diaz Hernandez (C.E.I.P. Tomas Romojaro, Fuensalida)

TURKEY: Salih Catal (Gulbirlik Ilkogretim Okulu, Isparta)

UNITED KINGDOM: Elaine Johnson (Mere Green Combined School, Birmingham)

Visit the project's website:

The content of this publication is the sole responsibility of its publisher and does not

represent the views of the European Commission.


Posted by STRATOS ALEXIOU on June 12, 2014 at 4:30 AM Comments comments (1)




COUNTRY: GREECE MENU: WINTER/ “Cheesy Chicken & Potato Casserole”


1 cup sour cream, 2 cup shredded Cheddar cheese or Colby Jack cheese½ cup milk½ tsp garlic powder¼ tsp ground black pepper28 oz frozen diced potatoes (hash browns) with onions and peppers, thawed salt3 cup shredded cooked chicken4 slices bacon, cooked and crumbled2 Tbsp chopped fresh chives or thinly sliced green onion


1. Heat the oven to 180C.

2. Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in a medium bowl.

3. Spread the potatoes in the baking dish. Season the potatoes with the salt and additional black pepper. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.

4. Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese.

5. Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the bacon and chives before serving.


COUNTRY: GREECE MENU: WINTER/ “Roasted RataToulle“ (Mixed Baked Vegetables)


2 large tomatoes, cut in ½ inch slices

1 pound potatoes, peeled and cut in ½ inch cubes

2 eggplants, cut in 1 inch cubes

2 medium size green zucchini, cut in ½ inch slices

1 large red onion, sliced thinly

1 green pepper, cut in ¼ inch slices

2 cloves garlic, finely diced

5 Tbs. chopped parsley, roughly chopped

½ cup olive oil

Sea salt and fresh ground pepper to taste

Pre-heat oven to 180C degrees.

Layer potatoes in deep baking pan which has been coated with olive oil. Place one half of the tomato slices over the potatoes and sprinkle with salt and pepper. Layer the next six ingredients (eggplant, zucchini, onion, green pepper, garlic, parsley) and end with the remaining tomatoes. Add salt and pepper to taste. Pour olive oil evenly over the tomatoes and bake, uncovered, for 1 hour in a 180C degree oven.

This tasty dish is very popular in Greece and is a summer best seller, especially when served with thick slices of feta cheese.













COUNTRY: GREECE MENU: WINTER / “Tabouli-Stuffed Tomatoes„


6 medium size tomatoes

1 cup bulgur (cracked wheat)

4 cups warm water

2 green sweet chilies, finely chopped

1 cup feta, crumbled

4 spring onions, finely chopped

4 Tbs chopped Italian parsley

1 Tbs minced sun dry tomatoes

4 Tbs olive oil

Juice of a lemon

Salt and pepper

Prepare tomatoes by cutting off a disk from the top and spooning-out the inside of the tomatoes. Gather the inside of the tomato in a mixing bowl.

In the meantime soak the bulgur into the warm water for 15 minutes. Add the softened bulgur into the tomatoes, the peppers, the parsley, the sundried tomato, the lemon, the olive oil and salt and pepper. Mix well and put the filling into the tomatoes.

































COUNTRY: GREECE MENU: [SPRING] “Easter Soup with Lamb Offal” (Magiritsa )



1 lb/500 g lamb's liver

½ lb/250 g onions

½ bunch dill

1 ¼ cups/250 g rice

2 eggs

Juice of 2 lemons

1 tbsp butter


freshly ground black pepper













• Finely chop the dill

• Cut the onion in brunoise

1. Wash the lamb offal thoroughly with cold water. Place a saucepan full of salted water on high heat. When it begins to boil add the offal. Let boil for a few minutes until half cooked and remove.


2. Strain well and cut up into small pieces.

3. Heat oil in a large stock pot. Add the finely chopped onions and cook until transparent.

4. Add the chopped offal and cook unitl lighlty browned.

5. Add the water and the herbs. Bring to a boil.

6. Add the rice.

7. Continue to simmer until the rice and offal are cooked well, and then remove the pan from the heat.

8. Lightly beat the eggs in a small bowl with the lemon juice, until frothy.

9. Spoon a ladel of the liquid from the soup into the egg mixture and continue beating until the egg and lemon sauce is frothy.

10. Pour this quickly into the hot soup, making sure that it does not boil or else the eggs will curdle.

11. Season the soup with salt and pepper, and serve hot.

*There are regional variations to this soup that contain spinach or lettuce, or don't have rice.

*Each family swears by its own recipe, which is passed down from generation to generation.








COUNTRY: GREECE MENU: SPRING/ “Koukia me Aginares’’: Broad (Fava) Beans & Artichoke Hearts”

In Greek: “κουκιά με αγκινάρες’’, pronounced “kook-YAH meh ahg-kee-NAH-ress”


Cook Time: 50 minutes Total Time: 50 minutes Yield: serves 4-6


• 3 1/3 pounds of fresh broad (fava) beans

• 8-12 fresh artichoke hearts, cut in half (or 8-12 whole frozen artichoke hearts)

• 1 large spring onion (or 2 small), cleaned and chopped

• 3 stalks of fresh garlic, cleaned and chopped

• 3/4 cup of olive oil

• 1/2 cup of water + 1/2 cup of water

• 1 tablespoon of sea salt

• juice of 1 lemon

• juice of 3 lemons (for fresh artichoke hearts)

Trim the ends of the beans and trim along the seam to remove the tough fiber.

If using fresh artichoke hearts, put in a bowl, salt lightly, and sprinkle with the juice of 3 lemons to prevent them from turning black.

If using frozen artichoke hearts, do not defrost before cooking.

In a pot, add the oil, 1/2 cup of water, onion, garlic, salt, and beans. Cook over medium heat for 10 minutes, stirring frequently so they don't stick to the bottom.

Drain the artichoke hearts and add to the pot with 1/2 cup of water (if using frozen artichoke hearts, decrease the water to 1/3 cup). Stir well, cover, and cook over medium-low heat for 40 minutes or until artichokes are fork tender, stirring occasionally. Remove from heat, add juice of 1 lemon, cover and let sit for 10 minutes before serving.


• This dish can be prepared with shelled broad beans and tender pods only.

• Instead of the onion and garlic, add 2-3 tablespoons of chopped fresh dill.
















COUNTRY: GREECE MENU: SPRING/ “Hortopitakia”: Savory Turnovers with Spinach or Greens and Herbs

In Greek: χορτοπιτάκια, pronounced “hor-toh-pee-TAHK-yah”



Prep Time: 40 minutes Cook Time: 8 minutes

Total Time: 48 minutes


• 1 pound of spinach, fresh or frozen (washed, chopped)

• 1 pounds of fresh fennel (leaves and stems), coarsely chopped

• 1 spring onions, finely chopped

• 1/3 cup olive oil

• 1/2 cup of water

• sea salt to taste

• freshly ground pepper to taste

• olive oil for frying

• 1/2 batch of fresh phyllo dough (or 2 pounds of puff pastry, or 25 pieces of phyllo circles, or 1 lbs of phyllo sheets)

• flour for work surface












Make the filling: Sauté the fennel and spring onions in the oil until limp. Add water, bring to a boil. Reduce heat and cook for 15-20 minutes. Add spinach, salt, and pepper. Cook uncovered over medium heat until the spinach wilts, about 3-5 minutes. Drain very well.

Note: Fennel requires a longer prep time than some other herbs. If not using fennel, simply sauté the onion, add water and other chopped greens and herbs, and bring to a boil. Reduce heat and cook until wilted, then drain well.

Prepare the dough: Work on a floured surface. If using homemade phyllo dough, take a piece and roll it out to the thickness of 3-4 sheets of copier paper (setting 6 on a pasta machine). If using commercial puff pastry, roll it out to the same thickness.

Form the pies: Work on a lightly floured surface with dry hands.

1. Using a saucer or other circular guide around 4 1/2 - 5 inches in diameter, cut out a circle of dough.

2. Place a heaping forkful of the spinach and herb mixture on one side of the circle (see photo).

3. Fold the other half of the circle over to form a half-moon shape.

4. Using a fork or your fingers, pinch the edge all the way around to seal. (If the dough isn't sealing well, wet fingers with water and pinch closed.)

5. As each pie is made, set on clean cloth to keep dry. (This is the point at which these can be frozen for later use. See below.)

To use commercially prepared phyllo sheets:

1. Defrost in the refrigerator overnight and bring to room temperature before opening the package and using.

2. Cut phyllo sheets lengthwise into 2 1/2 to 3 inch strips (usually about 3-4 strips per sheet).

3. Cut several sheets (and more as needed) into squares.

4. Place a small square at one end of the phyllo strip and place 1 teaspoon of filling on the square, about 1 inch in from the edges (this helps keep the filling from leaking through).

5. Fold up into a triangle.

Continue until dough and filling are used (about 25 pieces for the circles, about 50 for the triangles).

In a medium to large frying pan, heat 1/3 to 1/2 inch of oil over medium-high heat. Fry to a light golden on both sides. (Add more oil between batches if needed, and wait until heated to start frying.)

Drain on baking racks placed over absorbent paper towels or in a colander, and serve.

Prepare ahead and freeze: After forming the pitakia (small pies), place on flat trays covered with a towel. Cover with a towel and foil and place in freezer. Once frozen, they can be placed in plastic bags and kept in the freezer for several months. To cook, defrost for 10 minutes and fry as above.

Yield: 25 half-moon pies, 50 triangles

More About Phyllo Dough

• Phyllo Basics: Recipe, Rolling Out

• Shopping for Phyllo

Greens in Greek Cooking

• Wild & Cultivated Greens

























COUNTRY: GREECE MENU: SUMMER/ “Briam” - Recipe for Roasted Vegetable Casserole in a Savory Sauce



Prep Time: 30 minutes Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 6-8 Servings


• 4 large potatoes

• 1/2 cup olive oil, plus more for drizzling

• 1 medium onion, diced

• 4 cloves garlic, finely minced

• 1/2 cup dry white wine

• 1/2 cup fresh dill, chopped

• 1/2 cup fresh parsley, chopped

• 2 cups tomato sauce

• A pinch of dried mint

• A pinch of dried basil

• 1 lb. zucchini, sliced in thin rounds

• 4 large tomatoes, sliced

• Salt and pepper to taste







Peel and boil the potatoes in generously salted water until nicely tender. Slice the potatoes into 1/4 inch rounds and set aside.

Heat 1/2 cup olive oil in a sauce pan and saute the onions until translucent. Add the garlic and saute until fragrant, about a minute. Add the 1/2 cup wine and saute a few minutes more.

Add the herbs, tomato sauce, and about a 1/2 cup of water. Bring to a boil, cover and simmer for about 15 minutes.

Preheat the oven to 425 degrees.

While the sauce is simmering, drizzle some olive oil in the bottom of a rectangular baking pan. Layer half the potato slices on the bottom of the pan. Season them lightly with salt.

Top the potatoes with the tomato slices. Season lightly with salt and pepper. Next add the remaining potatoes. Season lightly with salt and top with half of the tomato sauce.

Next add the zucchini and top with the remaining sauce. Bake in a 150 degree oven for one hour or until the vegetables have cooked through and are very tender.











COUNTRY: GREECE MENU: SUMMER/ “Horiatiki Salata”: Greek Salad

In Greek: “χωριάτικη σαλάτα”, pronounced “haw-ree-AH-tee-kee sah-LAH-tah”


Prep Time: 15 minutes

Total Time: 15 minutes


• 4-5 large, ripe, tomatoes

• 1 large red onion

• 1 cucumber

• 1 green bell pepper

• 1/4 pound (113.5g) of Greek feta cheese, sliced or cumbled

• dried Greek oregano (rigani)

• sea salt

• top quality extra virgin olive oil

• 1 dozen Greek olives (Kalamata, green Cretan olives, etc.)

• pickled pepperoncini hot peppers (garnish)

• 1 tablespoon of water (optional)












Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.

Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Salt lightly. Slice the onion into thin rings.

Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled (as in photo), and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.

Yield: Serves 4-6

Additional ingredients

• Anchovies: if you like this salty fish, add a couple to the salad before tossing.

• Capers: toss in a few if you like them.

More Salad Choices

• Simpler Version: Tomatoes & Feta

• Greek Potato Salad

• Salad with Beets & Garlic



COUNTRY: GREECE MENU: SUMMER/ “Moussaka” - Classic Greek Moussaka with Eggplant

INGREDIENTS: Prep Time: 2 hours

Cook Time: 45 minutes

Total Time: 2 hours, 45 minutes

DIRECTIONS: Prep the Vegetables:

Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.



• 3-4 eggplants, about 4 lbs. total

• 1 lb. potatoes

• 1 1/2 lbs. ground beef (or lamb)

• 2 large onions, finely diced

• 2 cloves garlic, minced

• 1/2 cup red wine

• 1/4 cup chopped fresh parsley

• 1 tsp. ground cinnamon

• 1/4 tsp. ground allspice

• 1 cup tomato puree (or crushed tomatoes)

• 2 tbsp. tomato paste

• 1 tsp. sugar

• Salt and pepper to taste

• 2 cups plain breadcrumbs

• 8 egg whites, lightly beaten (reserve yolks for bechamel)

• 1 cup grated Kefalotyri or Parmesan cheese






Bechamel Sauce:

• 1 cup salted butter (2 sticks)

• 1 cup flour

• 4 cups milk, warmed

• 8 egg yolks, lightly beaten

• Pinch of ground nutmeg













Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.

Preheat the oven to 150 degrees.

Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.

Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.

Make the Meat Filling:

In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.







Make the Béchamel Sauce:

Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.

Assemble the Moussaka:

Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.

Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 170-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.


















• 2 bunches spring onions, finely chopped

• 2 lettuces, roughly torn

• 1 large onion, finely chopped

• 1 or 2 lemons

• 1 cup olive oil

• 3 eggs

• 1.5 kg leg lamb, boned

• 1/2 bunch celery leaves

• 1/2 bunch dill

• salt and pepper DIRECTIONS:

-Cut the meat into pieces

- Heat the oil in a saucepan

-Brown the meat on all sides - Brown the onions

- Add 2 cups of water and bring to the boil.

Simmer until almost done. Place the vegetables, celery leaves, lettuce and dill in the saucepan.


- As soon as they are done, remove the saucepan from the heat and prepare the avgolemono [egg + lemon] sauce


- Separate the yolks from the whites of the eggs

- Squeeze the lemons

- Beat the egg yolks

- Beat the egg whites until they form soft peaks

- Stir the yolks into the whites

- Add the lemon juice


- Gradually add the gravy from the saucepan, stirring constantly so that the egg does not curdle.

- Return the mixture to the saucepan

- Shake the saucepan so that the avgolemono sauce covers all of the meat evenly





























1 chicken (1-1.5 kg)

2 pinches freshly ground black pepper

1 cup ground nuts (pine nuts, walnuts)

salt and pepper to taste

1 cup ground almonds, 1 beaten egg

1 cup olive oil,1 tbsp chopped fresh basil

3 tbsp honey

3 tbsp melted butter 1. Mix the nuts and beaten egg and sprinkle the basil and one pinch of black pepper over the chicken. Season the cavity of the chicken with salt and pepper and stuff it with the almond mixture. Sew up or skewer the opening and tie the wings and legs close to the body. Prick the skin with a fork and brush it with the oil and honey mixture. Roast the chicken in a moderate oven (180°C), basting it frequently with the melted butter and its own juices, for approximately 1½ hours or until the juices run clear.

2. You are now ready to enjoy your chicken with honey.



COUNTRY: GREECE MENU: AUTUMN/ „Kakavia” (famous fish soup)


- 3/4 cup extra-virgin olive oil

- 4 medium onions, peeled and sliced thin - 4 plum tomatoes, peeled and chopped

- 1,5 kg (3 pounds) cheap mixed white fish, gutted and cleaned

- Half a kilo (1 pound) shrimp, cleaned

- 2 medium potatoes, peeled and diced - salt and black pepper - 1/4 cup finely chopped flat-leaf parsley

- 6 slices thick toasted bread Heat half of the olive oil in a large soup pot and add the onions. Cook covered over medium heat until wilted, about 7 minutes. Add the tomatoes and 6 cups water. Bring to a boil then reduce the heat and simmer for 15 minutes. Strain, reserving the vegetables and pouring the stock back into the pot. Add the fish and shrimp to the stock and simmer for another 20 minutes.

Remove the fish with a slotted spoon, de-bone it, breaking the flesh apart into small pieces. Add it back to the soup pot together with the vegetables. Add the diced potatoes, season with salt and pepper and simmer the soup, partially covered for 2 hours until it becomes thick. Add more water if necessary. Sprinkle the parsley and remaining raw olive oil into the soup just before removing from the heat.

To serve, place six slices of thick toasted bread on the bottom of six bowls and ladle the soup into each of the bowls. (6 servings)





The Twelve Labors of Hercules

Posted by STRATOS ALEXIOU on June 12, 2014 at 4:25 AM Comments comments (1)

The Twelve Labors of Hercules

Hercules performed twelve labors given to him by King Eurystheus of Tiryns. For twelve years, he traveled all over to complete these incredible tasks. NOTE: Because different ancient poets gave their own accounts of Hercules's labors, some details may vary.

One: Kill the Nemean Lion

This monster of a lion had a hide was so tough that no arrow could pierce it. Hercules stunned the beast with his olive-wood club and then strangled it with his bare hands. It is said that he skinned the lion, using the lion's sharp claws, and ever after wore its hide.

Two: Kill the Lernean Hydra

The evil, snakelike Hydra had nine heads. If one got hurt, two would grow in its place. But Hercules quickly sliced off the heads, while his charioteer, Iolaus, sealed the wounds with a torch. Hercules made his arrows poisonous by dipping them in the Hydra's blood.


Three: Capture the Cerynian Hind

The goddess Artemis loved and protected this stubborn little deer, which had gold horns. Hercules found it a challenge to capture the delicate hind without hurting it (and making Artemis angry). After following the hind for an entire year, he safely carried it away.


Four: Capture the Erymanthian Boar

The people of Mount Erymanthus lived in fear of this deadly animal. Hercules chased the wild boar up the mountain and into a snowdrift. He then took it in a net and brought it to King Eurystheus, who was so frightened of the beast that he hid in a huge bronze jar.


Five: Clean the Augean Stables

Thousands of cows lived in these stables belonging to King Augeas. They had not been cleaned in 30 years, but Hercules was told to clean them completely in a single day. To do so he made two rivers bend so that they flowed into the stables, sweeping out the filth.


Six: Kill the Stymphalian Birds

These murderous birds lived around Lake Stymphalos. Their claws and beaks were sharp as metal and their feathers flew like darts. Hercules scared them out of their nests with a rattle and then killed them with the poison arrows he had made from the Hydra's blood.




Seven: Capture the Cretan Bull

This savage bull, kept by King Minos of Crete, was said to be insane and breathe fire. Hercules wrestled the mad beast to the ground and brought it back to King Eurystheus. Unfortunately, the king set it free, and it roamed Greece, causing terror wherever it went.

Eight: Capture the Horses of Diomedes

King Diomedes, leader of the Bistones, fed his bloodthirsty horses on human flesh. Hercules and his men fought and killed King Diomedes and fed the king to his horses. This made the horses tame, so that Hercules was able to lead them to King Eurystheus.





Nine: Take the Girdle of the Amazon Queen Hippolyte

Hercules went to the land of the Amazons, where the queen welcomed him and agreed to give him her girdle for Eurystheus's daughter. But Hera spread the rumor that Hercules came as an enemy. In the end he had to conquer the Amazons and steal the golden belt.

Ten: Capture the Cattle of Geryon

Geryon, a winged monster with three human bodies, had a herd of beautiful red cattle. He guarded his prized herd with the help of a giant and a vicious two-headed dog. Hercules killed Geryon, the giant, and the dog and brought the cattle to King Eurystheus.






Eleven: Take the Golden Apples of the Hesperides

The Hesperides were nymphs. In their garden grew golden apples protected by Ladon, a dragon with a hundred heads. Hercules struck a bargain with Atlas, who held up the earth. Hercules shouldered the earth while Atlas, the nymphs' father, fetched the apples.

Twelve: Capture Cerberus

Hercules was ordered to capture Cerberus, the three-headed guard dog of the underworld, without using weapons. Hercules wrestled down the dog's wild heads, and it agreed to go with him to King Eurystheus. Cerberus was soon returned unharmed to the underworld.






Posted by Natacha on June 1, 2014 at 5:20 PM Comments comments (0)





Winner of the the Legends competition in the UK

Posted by Elaine UK on April 27, 2014 at 8:35 AM Comments comments (0)

I have put the winning entry of the Legends competition in Documents

Well Done Joseph!!!  :)


Posted by Natacha on February 27, 2014 at 7:50 AM Comments comments (0)




Posted by Natacha on February 26, 2014 at 11:55 AM Comments comments (1)


Our legends from Toledo are available in the DOCUMENTS section, second page.

I hope you like it.

The winner one is not here. You will discovered in GREECE.