Greek Recipes: Stuffed Shells and Pontic Manti

One recipe shows how to prepare Greek‑style stuffed pasta shells. The filling combines ground turkey, sautéed mushrooms, onions, garlic, wilted spinach and a blend of cottage cheese, grated parmesan and parsley. After boiling the shells al dente, they are filled, placed in a baking dish layered with tomato sauce, topped with mozzarella and remaining parmesan, and baked at 180 °C for about half an hour.

The second recipe details Pontic manti, a dumpling made from a firm dough of flour, eggs, salt and water. The dough is rolled thin, cut into squares and filled with seasoned beef mince mixed with plenty of chopped onions. The parcels are sealed and cooked by steaming for 45 minutes (or boiled) and served hot, accompanied by sweet paprika, tomato sauce and yoghurt.