The filo sheet. Baste the folded parts of the filo and then roll out the second filo sheet.

Place it on top of the mixture. Baste it with oil and yoghurt mixture.

Repeat procedure for the third filo. Do not forget to baste it with oil and yoghurt. The top filo sheet should be very thin

Preheat oven to 180c and bake for an hour. Cover the top of the pie  with aluminium foil if the top of the pie gets too browny and baking time has not been completed.

Stuffed peppers with cheese

Add wine, stirring until it is absorbed and evaporated. Then start adding the hot stock, one 1/2 cup ladle at a time, stirring to make sure the stock is absorbed before adding more. When yourun out of mushroom liquid, use hot beef broth. After 18mins test rice, the white core disappears as the rice is done, sometimes takes 30 mins.

Add liquid for a creamy texture

Transfer to a bowl and mix in cheese. Serves 4 as main course
Text Box: Cheese and yoghurt pie with no eggs Text Box: Risotto with Mushrooms and goat cheese Text Box: Dough 3 cups flour 1 cup water 1 cup olive oil Pinch salt Drops of vinegar. Stuffing 500gms feta cheese 1 glass fresh goat milk Pepper For basting the filo sheets. 250gms goat milk yoghurt 1/2 cup olive oil Text Box: Mix all ingredients that are listed for the dough and knead well to make an elastic dough. Separate it into three parts. One of these parts should be slightly larger than the other two. Since you will make three filo sheets, one for the bottom and two for the top of the pie, make sure the bottom one is thicker. Cover the dough with a towel and let it stand in the fridge for 1/2 hour. Text Box: Grate the feta cheese in a bowl and mix with the milk, add some pepper. Mix the yoghurt with 1/2 cup olive oil. This mixture will be used for basting the filo sheets. Roll out the bottom filo sheet. Baste the pan with oil and place the filo sheet. Baste it with the oil and yoghurt mixture. The sheet should come up above the top of pan. Spread the mixture on top of the bottom sheet and fold over Text Box: Cut the top of the peppers. Grate all the kinds of cheeses and mix them together. Beat the egg and pour it over the cheese mixture. Dredge salt, pepper, parsley, paprika and mix. Stuff each pepper with the mixture and fry them softly Text Box: Drain them or use an absorbing paper to absorb the oil Serve hot or cold. Text Box: Green long peppers. Cheeses, feta and other goat milk cheese. Chopped parsley Paprika 1 egg Salt and black pepper Text Box: 2 cups beef broth or stock 1/4 cup soft goat cheese. Pour hot water over mushrooms and soak 30 minutes. Drain, reserving soaking liquid, which should be strained ( it may contain sand) into a pot and heat the stock to a simmer. Chop mushrooms into small Text Box: 1oz dried mushrooms (porcini) 2 cups hot water 3 tbsp butter 1/2 cup finely chopped onions 2 cloves minced garlic 1 cup Arborio or other risotto rice 1.2 cup dry white wine Text Box: pieces. In a separate heavy saucepan, heat butter to medium high. Add onions and chopped mushrooms and sauté for a minute or two, then add garlic Cook until onion is translucent, but not brown. Add rice and sauté for a few minutes coating all grains with Text Box: Page # Text Box: GOAT MILK RECIPES Text Box: Volume 1, Issue 1