Rabbit “Filiatra-style”
Recipe by chef Manto Iliopoulou, Food Service Professionals Workshop 2017

Rub all rabbit pieces with the lemon juice, salt and pepper. Heat the olive oil in a pan and sauté the rabbit until it is browned. Add the garlic and 1 minute later the grated tomato. Add the rest of the ingredients (apart from the sfela cheese and the breadcrumbs) and enough water to cover the rabbit. Cook for about 1 hour. When the meat is ready, add the sfela cheese, boil for a couple of more minutes and remove from heat. Add the breadcrumbs and stir until the sauce thickens. Serve with fried potatoes. 

See chef Manto Iliopoulou preparing the recipe here:


  • 1 rabbit, 2 kg, cut in pieces
  • 4 ripe tomatoes, peeled, seeded and crushed
  • 2 tbsp almonds, chopped
  • 2 tbsp pine nuts
  • 6-7 garlic cloves
  • 5 cloves 
  • ½ cup olive oil 
  • 100 g sfela cheese, cut in large chunks
  • juice from 1 lemon
  • 2 tbsp breadcrumbs
  • salt, pepper