A variety of Greek recipes for all occasions.
Greek Zucchini Croquettes
1 1/2 pounds zucchini, trimmed and grated
2 bunches scallions, including green stems, finely chopped
6 oz Feta cheese, crumbled
½ cup grated Parmesan cheese or Kefalotiri
2 eggs, beaten
4 tablespoon fresh dill, chopped
1 2/3 cups all-purpose flour
½ cup virgin olive oil for frying
In a large bowl, mix together grated zucchini, green onions, cheeses,
eggs and dill. Mix in flour and season to taste with salt and pepper.
Cover and refrigerate for at least half an hour.
Heat about half of the olive oil in a heavy skillet. Spoon out the mixture with a tablespoon and shape into round, flat fritters.
If the mixture is too wet to shape, add a little flour. Cook the fritters over medium heat,
5 minutes on each side until golden brown.
Remove the fritters from the pan and place on paper towels to absorb the oil.
Squeeze a little lemon on top and serve semi hot.
Greek Summer Pasta
500 g squirrels
4 tomatoes, medium, peeled, seedless and juiced
1 tsp. garlic, finely chopped
2 tablespoons olive oil, +extra for serving
50 g basil, fresh
3 kg oregano, fresh, only leaves
50 g olives, cut into rounds
3 kg oregano, fresh, only leaves
50 g olives, cut washers
1 fresh onion, cut into rounds
1/2 teaspoon salt
1/4 teaspoon pepper
In a large pot with plenty of boiling salted water add the pasta and boil it according to the manufacturer’s instructions.
At the same time, finely chop the two tomatoes into cubes and put them in a large bowl.
The other two are passed through the multi along with the garlic and olive oil.
Add the juice to the bowl and mix with the tomato cubes.
Finely chop the basil and oregano and mix with the tomato.
Add the olives, fresh onion, salt and pepper.
Serve the pasta with the sauce and, if desired, sprinkle with roasted pine nuts and the extra olive oil.
Greek Chicken Marinade
1 pound boneless skinless chicken breasts (about 2 large breasts)
⅓ cup plain Greek yogurt
¼ cup olive oil
4-5 cloves garlic pressed or minced
2 tablespoons dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Place the chicken pieces in a freezer bag or a bowl and set aside.
Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.
When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons.
Greek Breakfast Omelet
6 eggs, whisked
1/4 cup milk
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 cup spinach, lightly packed
1/4 cup kalamata olives, sliced
1/4 cup roasted red peppers, roughly chopped
1/4 cup marinated artichoke hearts, roughly chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons crumbled feta cheese
1/4 cup cherry tomatoes, halved
In a bowl, whisk together the eggs and milk until scrambled. Set aside.
Heat 1 tablespoon of butter and olive oil in a large skillet to medium heat. Add spinach and garlic and sautee for about 30 seconds, or until spinach is wilted. Add roasted red peppers, artichokes and seasoning. Sautee for 1-2 minutes, or until veggies soften. Remove from pan and set aside.
Pour in egg and milk mixture into pan and let it sit for about 30 seconds. Add the spinach mixture, tomatoes, olives, feta cheese onto half of the omelet. Add more seasoning if desired. Cook for 3-4 minutes, or until eggs fully cook. Fold omelet in half and scoop onto a plate.
Top with extra feta cheese and toppings if desired.
1 cup graham cracker crumbs
1/2 cup butter (melted)
1/4 teaspoon ground cinnamon
1 tablespoon brown sugar
3/4 cup brown sugar
8 ounces cream cheese
1 cup plain greek yogurt
1 tablespoon vanilla
1 tablespoon lemon juice
1 cup graham cracker or cookie crumbs
1/2 cup butter melted
1/4 tsp ground cinnamon
1 tbsp brown sugar
Mix all the ingredients together and press it into a greased 9″ pie pan and bake for 10 minutes in a preheated 325F oven.
3/4 cup brown sugar
1 8oz cream cheese
1 cup plain Greek yogurt
1 tbsp vanilla
1 tbsp lemon juice
berries optional for topping
Mix the cream cheese, yogurt, sugar, vanilla and lemon juice in a bowl with an electric mixer on medium speed. When the mixture is almost smooth add the eggs on low speed and continue to beat on low speed until it is smooth. Pour the mixture into the pie pan and bake for about 45 to 60 minutes until the edges are golden brown.
The middle will not be completely set. Cool on the counter for at least 30 minutes and refrigerate for about 4 hours or overnight before serving it cold with berries or sprinkled with cocoa powder.
Skillet Greek Potatoes
1.5 lbs. Baby Boomer Little Potatoes
3 Tbsp. extra virgin olive oil, divided
2 Tbsp. lemon juice
1 tsp. lemon zest
1 Tbsp. dried oregano
3 tsp. minced garlic
Chopped fresh parsley
Pour 2 Tbsp. olive oil into a non-stick skillet over medium high heat. Add the potatoes and brown, stirring often.
Meanwhile mix together the last Tbsp. of oil, with lemon juice, lemon zest, oregano and garlic. Set aside. When potatoes are almost tender and browned, turn heat down to low add this mixture. Stir, then cover and cook for 2-3 min. or until potatoes are tender.
Top with fresh parsley and serve.
2-2 1/2 pounds boneless pork cut into stewing pieces
1/2 cup olive oil
2 large onions peeled and grated
2 tablespoons tomato paste diluted in 3 tablespoons water
1 small head cabbage
Salt and pepper to taste
Heat half the olive oil in a large stewing pot or Dutch oven and brown the meat. Remove with a slotted spoon and set aside. Add the onions to the pot and lower heat. Cover and “steam” in the oil until wilted, about ten minutes. Add the tomato paste and stir.
Place the meat back in the pot. Season with salt and pepper. Pour in enough water to cover the meat. Cover and simmer for one hour.
In the meantime, cut the cabbage in half and cut each half into strips about one and a half inches wide. Break apart the leaves, and wash and drain the cabbage thoroughly. Add to the pot and toss to combine thoroughly with the meat. Adjust seasoning with additional salt and pepper. Cover and simmer another 45 minutes or so, until the cabbage and meat are very tender.
60 grams corn flour
60 grams icing sugar
230 grams butter
230 grams all purpose flour
1 tsp vanilla extract
1 tsp cinnamon powder
1/2 tsp nutmeg
1/2 tsp clove powder
30 grams pistachio finely chopped
30 grams almond powder
30 grams macadamia powder
preheat the oven to 160°F Celsius
combine room temperature butter with icing sugar and beat with mixer
add the vanilla essence
add the corn flour
add the flour
knit gently and shape it into long sausage
wrap with cling film and chill for an hour
prepare stuffing ingredients
mix the nuts and add in the mixture the spices
put at side and remove the soft dough from the chiller
cut into equal size portions
press in the center of each piece to create a “nest” and place a small amount of the stuffing
shape gently into a ball
place it on the tray
continue the same way with the rest of the dough pieces
place them in the oven and bake for 17-20 min until light golden colour
cool on a wire rack
dust with icing sugar and serve
Greek Beef Stew With Orzo Pasta
1/2 cup olive oil (divided)
3 1/2 pounds beef or lamb (cut into 2-inch chunks)
Salt and pepper
1 large onion (diced)
4 cloves garlic (finely minced)
1 large leek (cleaned, trimmed and cut in half)
1 large carrot (peeled and cut into thirds)
1/2 cup dry white wine
3 to 4 whole allspice berries
1 (28-ounce) can crushed tomatoes
1 teaspoon sugar
1 quart of water
1 pound orzo pasta
Grated kefalotyri cheese
Heat the oven to 350 F.
In a heavy, oven-safe Dutch oven or deep pan, heat 1/4 cup olive oil. Season the meat lightly with salt and pepper and cook over medium-high heat until nicely browned about 7 to 10 minutes. Remove the browned meat from the pot and set aside on a platter.
Add the remaining 1/4 cup olive oil to the pan and sauté the onions until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the leek, carrot, and the wine to the pot and scrape up any bits that may have stuck to the bottom.
Add the allspice berries, crushed tomatoes, sugar, and a quart of water to the pan. Let it come to a boil and then lower the heat to medium-low. Simmer uncovered for 5 to 10 minutes.
Return the meat (with juices) to the pot. Cover and simmer over medium-low heat for about 1 hour or until the meat is very tender.
Remove the leek and carrot from the sauce and transfer the meat and sauce to a covered ceramic baker or continue using the Dutch oven.
Stir in the uncooked orzo pasta and add about 1/2 cup more water if needed. Season to taste with salt and pepper.
Cover and place in the oven. Cook 45 minutes to 1 hour, stirring the contents occasionally to prevent sticking.
Remove from the oven, remove the allspice berries and top with grated cheese. Cover and allow the dish to rest for 20 minutes before serving.
- ⅔ cup chopped walnuts
- ⅔ cup chopped almonds
- ⅔ cup chopped pistachios
- ¼ cup sugar + 1 tablespoon
- ½ pound box phyllo sheets
- 1 teaspoon cinnamon
- 1 stick butter, melted for brushing
- *For Syrup*
- 1 cup water
- ¼ cup sugar + 1 teaspoon
- ¼ cup Greek honey
- ¼ teaspoon vanilla extract
- 1 lemon rind, about 2 inches
- 1 tablespoon lemon juice
- In pot combine all ingredients listed under syrup section. Bring to boil, reduce and simmer for 10 minutes.Turn off and remove from heat to let cool.
- Combine all nuts in bowl with cinnamon and sugar, mix well.
- Remove phyllo and cut to fit pan (we used 8×8).
- Lightly grease pan before putting first phyllo sheet down.
- Add phyllo and lightly brush butter over sheet, repeat 5 times.
- After 5th sheet, sprinkle half the nut mixture evenly over phyllo.
- Add two more sheets of phyllo, buttering in between.
- Add remaining nut mixture evenly.
- Top with 3 phyllo sheets, buttering in between.
- Score in shape of diamonds.
- Place in preheated oven at 350F for 30 minutes, or until golden brown.
- Remove and pour cool syrup evenly over hot baklava.
Let cool and serve!
Baked Phyllo Chips
- 4 phyllo sheets (defrosted if you buy frozen)
- Olive oil for brushing
- Grated cheese
- Dry herbs
Preheat oven at 350 degrees Fahrenheit (180 C)
Place a phyllo sheet on the surface you will be working on.
Brush generously with olive oil, sprinkle with a bit of grated cheese and herbs. Place a second sheet of phyllo on top of the first one, brush with olive oil and sprinkle with grated cheese and herbs
Continue the layering process with 2 more sheets, finishing with a sprinkle of grated cheese and some freshly ground pepper.
Cut in pieces using a pizza wheel (cutter).
Using a spatula place each piece on a pan lined with parchment paper.
Bake for about 6-8 minutes until golden.
Remove from oven. Once cool store in an air tight container.
Shrimp with Tomatoes and Feta
- 4 tbsp. extra-virgin olive oil
- 4 cloves garlic, minced
- 4 scallions, minced
- 1 tbsp. tomato paste
- 1⁄2 cup white wine
- 1 tsp. dried oregano
- 1⁄2 tsp. sugar
- 1⁄4 tsp. crushed red chile flakes
- 4 medium tomatoes, grated
- 3 tbsp. chopped fresh mint
- 16 large shrimp (about ¾ lb.), peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 4 oz. feta
- 1 lemon, halved
- 1 tbsp. minced fresh parsley
- Arrange a rack 4″ from heating element; heat oven to broil. Heat oil in a 10″ skillet over medium heat. Add garlic and scallions; cook, until soft, 3 to 4 minutes. Stir in tomato paste; cook for 2 minutes. Add wine; cook until reduced by half, 3 to 4 minutes.
- Add oregano, sugar, chile flakes, and tomatoes; boil. Reduce heat to medium-low and cook, stirring often, until slightly thickened, 12 minutes. Stir in mint and shrimp, season with salt and pepper; crumble feta over top. Broil until bubbly, 3 to 5 minutes. Squeeze lemon over top. Garnish with parsley.
- 6-8 eggs
- 1 cup sugar
- 1½ cup fine semolina, corn or rice flour
- 7 cups milk
- lemon zest
- 3 tablespoons butter
- 500 g crust flaky pastry
- 1½ cup melted butter
For the syrup
- 2 cups sugar
- 1 cup water
- 1 tablespoon lemon juice
Beat the eggs with sugar until mashed. Add semolina, milk and lemon zest. Boil in low fire constantly stirring until mixture is thick. Take it away from fire. Add 3 tablespoons butter. Butter a bake pan (90x120x20) and roll out 2/3 of the crust flaky pastry buttering each one of them with the melted butter. The corners of the flaky pastry must be out of the baking pan. Pour the mixture of cream on top of the crust flaky pastry and turn its corners in order to cover the mixture. Roll out the rest of the crust flaky pastry buttering each one with butter. With a knife cut the top three crust flaky pastries in squares of six centimeters and sprinkle them with water. Bake in medium fire for 45 minutes. Syrup preparation: Boil sugar, water and lemon zest for 5 minutes. Pour the lukewarm syrup over the baked galaktoboureko. Let it cool before serving.
Ancient Greek Fruit Salad
Cut the melon in half. Carefully remove the flesh and cut it into small pieces.
Mix the melon with the rest of the cut fruit, the almonds and the grapes and fill the melon skins with this mixture.
On a low heat, warm the wine with the honey and mix well.
Pour this mixture over the fruit.
Before you serve you should preserve the fruit in the refrigerator for an hour.
1 bunch of grapes
2 glasses Moschato wine
1/2 cup peeled and chopped almonds
1/2 cup golden grapes
1/2 cup honey
Greek summer pasta
- In a large potfull of a generous amount of salted, boiling water, add the pasta and boil according to the instructions on the package/
- In the meantime, finely chopped two of the tomatoes and transfer to a large bowl. Beat the other two tomatoes in a food processor, along with the garlic and olive oil and add them to the bowl.
- Finely chop the basil and oregano and add to the bowl. Mix.
- Add the olives, spring onion, salt and pepper.
- Serve pasta with fresh sauce and sprinkle with toasted pine nuts and extra olive oil.
1 cup heavy whipping cream
1 cup whole milk
3/4 cup sugar, divided
3 large egg yolks
1 cup whole-milk Greek-style yogurt
Pinch of salt
Combine 1 cup heavy whipping cream, 1 cup whole milk, and 1/2 cup sugar in heavy medium saucepan. Bring mixture to simmer, stirring until sugar dissolves. Whisk 3 large egg yolks and remaining 1/4 cup sugar in large heatproof bowl until blended. Gradually add hot cream mixture to yolk mixture and whisk until blended. Return mixture to saucepan and stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil). Pour custard through strainer set over medium bowl. Place bowl with custard in larger bowl filled halfway with ice and water. Whisk occasionally until custard is almost cool to touch, about 5 minutes. Remove bowl with custard from ice water. Whisk yogurt and pinch of salt into custard. Refrigerate custard until well chilled.
Transfer custard to ice cream maker and process according to manufacturer’s instructions. Transfer yogurt ice cream to freezer container. Cover and freeze until ice cream is firm. DO AHEAD Can be made 3 days ahead. Keep frozen.
Santorini Lamb Sliders
- 1 cup plain Greek yogurt
- 1/2 cup shredded peeled cucumber
- 1-1/4 teaspoons salt, divided
- 1 pound ground lamb
- 1 tablespoon grated lemon zest
- 4 garlic cloves, minced and divided
- 2 teaspoons dried oregano
- 1/4 teaspoon plus 1/8 teaspoon pepper, divided
- 1 teaspoon lemon juice
- 1 teaspoon dill weed
- 10 mini buns or mini ciabatta buns
- 10 Bibb lettuce leaves or Boston lettuce leaves
- 1 medium red onion, thinly sliced
- 1 cup crumbled feta cheese
- Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours. Meanwhile, place cucumber in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 30 minutes.
- For burgers, in a large bowl, combine lamb, lemon zest, 2 garlic cloves, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Shape into ten 1/2-in.-thick patties. Refrigerate 30 minutes.
- For sauce, remove yogurt from cheesecloth to a bowl; discard strained liquid. Squeeze cucumber and blot dry with paper towels. Add cucumber, lemon juice, dill, remaining 2 garlic cloves, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper to yogurt, stirring until combined.
- Grill burgers, covered, over medium heat until a thermometer reads 160°, 3-4 minutes on each side. Grill buns over medium heat, cut sides down, for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, red onion, feta and sauce.
Greek Salad sandwich
1 medium cucumber—peeled, seeded and coarsely chopped
1/2 cup plain whole-milk Greek yogurt or Homemade Greek Yogurt
2 roasted red peppers, chopped
2 garlic cloves, chopped
2 tablespoons chopped dill
3 tablespoons red wine vinegar Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried Greek oregano
1 small Kirby cucumber, thinly sliced
12 pitted kalamata olives, chopped
6 pickled peperoncini, stemmed and cut into thin rings
4 radishes, cut into matchsticks
2 plum tomatoes, coarsely chopped
1 cup thinly sliced mustard greens
1 cup feta
6 grilled pocketless pitas
In a food processor, process the chopped cucumber until minced. Transfer to a kitchen towel. Squeeze out as much liquid as possible and transfer the cucumber to a bowl.
In the food processor, combine the yogurt, roasted peppers, garlic, dill and 2 tablespoons of the vinegar and process until smooth. Add the yogurt mixture to the drained cucumber and stir well. Season the tzatziki with salt and pepper.
In a large bowl, combine the remaining 1 tablespoon of vinegar with the olive oil and oregano. Add the Kirby cucumber, olives, pepperoncini, radishes, tomatoes, mustard greens, onion and feta and toss well. Season with salt and pepper.
Spread about 2 tablespoons of tzatziki onto each bread and top with the salad. Serve right away.
- 1 1/2 quarts canned low-sodium chicken broth or homemade stock
- 2 cups water
- 1 1/2 teaspoons salt
- 1 pound boneless, skinless chicken breasts (about 3)
- 1/2 cup long-grain rice
- 3 eggs
- 3 tablespoons lemon juice
- 1/2 cup frozen peas, defrosted
How to Make It
In a large pot, bring the broth, water, and 1 teaspoon of the salt to a simmer. Add the chicken breasts to the pot and simmer until they are just done, about 10 minutes. Remove the chicken breasts from the pot; when they are cool enough to handle, cut them into bite-size pieces.
Meanwhile, stir the rice into the simmering broth. Increase the heat and boil until the rice is almost tender, about 10 minutes. Reduce the heat to the lowest possible temperature.
In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and the remaining 1/2 teaspoon salt until frothy. Remove about 1 cup of the hot broth from the pot. Pour the hot liquid in a thin stream into the egg mixture, whisking constantly. Pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes. Do not let the soup come to a simmer, or it may curdle. Return the chicken to the pot and stir in the peas.
Gyro meatball kebabs with feta tzatziki sauce
(1 lb) lamb mince
(½ lb) beef mince, 90% lean
4 to 5
mint leaves, finely copped
cloves of garlic, minced
paprika (not smoked)
Zest of 1 large lemon
6 to 8
Feta tzatziki sauce
small cucumber, peeled and grated
(180 g) plain yogurt
(75 g) crumbled feta cheese
Juice of ½ a lemon
Sliced white onion
Marinating time: 1-2 hours
Combine both ground meats with the mint, garlic, oregano, Worcestershire sauce, salt, paprika, black pepper, onion powder, and lemon zest. Cover the bowl and place into the refrigerator for 1 to 2 hours.
While the meat is in the refrigerator, prepare the tzatziki sauce. Peel and grate the cucumber on the large side of a box grater. Transfer to a piece of cheesecloth or a clean dish towel and wring out any excess liquid. Place into a bowl along with other ingredients for the sauce. Stir a few times to combine. Cover and place into the refrigerator until ready to use.
Preheat the grill for medium-high heat and direct grilling with the lid up. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface. (It is vital when cooking these kinds of kebabs that they sit flat on the cooking grates and that those grates be completely clean and well oiled)
Form the mixture into 4 cm (1½-inch) meatballs. Thread 3 to 4 meatballs onto each skewer, leaving a small space between each meatball. Place on the hot grill. Do not turn until the lamb has well charred (not burnt) on the downward side. Once the meatballs have turned color all the way around, turn over and continue cooking to an internal temperature of 160°F (71°C).
Remove the kebabs from the grill and serve immediately. Remove the meatballs from the skewers and serve in a warmed pita bread with Feta Tzatziki Sauce, sliced white onion, and sliced tomatoes.
Greek Lemon-Garlic Chicken
Traditional Greek chicken dish served at festivals and holiday celebrations that happens to be one of the easiest recipes to make, and one of the most tempting to eat.
3 1/4 to 3 3/4 pounds chicken (cut into quarters)
3 1/2 pounds potatoes
1/4 cup lemon juice (juice from 2 to 3 medium lemons)
2 teaspoons salt
1 heaping tablespoon dried oregano
1/2 teaspoon pepper
8 cloves garlic (finely chopped)
1/2 cup olive oil
1 1/2 cups of water
Preheat oven to 350 F (176 C).
Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes.
Transfer chicken to a roasting pan and add potatoes, placing on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan.
Add water and roast uncovered for a total of 1 hour and 40 minutes. Halfway through (at 50 minutes), turn the chicken and continue roasting.
Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.
Kotopita Chicken Filo Pie
6 to 8 servings
- Chicken breasts and thighs, boneless and skinless — 2 pounds
- Stock or stock — 3 cups
- Salt and pepper — to season
- Butter, olive oil, or a mixture — 1/3 cup
- Scallions, chopped — 5 or 6
- Flour — 1/3 cup
- Feta cheese, crumbled — 1 1/2 cups
- Fresh dill, chopped — 1/4 cup
- Parsley, chopped — 1/4 cup
- Mint, chopped — 2 tablespoons
- Nutmeg — 1 teaspoon
- Salt and pepper — to taste
- Eggs, beaten — 3
- Filo dough — 12 to 14 sheets
- Melted butter or olive oil — 1/2 cup
- Place the chicken, stock or water, salt and pepper into a large saucepan over medium-high heat. Bring to a boil, reduce heat to low and simmer for about 20 to 30 minutes. Remove chicken to a plate, reserving the broth, and set aside to cool. When the chicken is cool enough to handle, shred it with your fingers.
- Heat the butter or oil in a large skillet or sauté pan over medium-high heat. Add the scallions and sauté for about 2 minutes. Stir in the flour, reduce heat to low and cook for another 2 to 3 minutes.
- Pour the reserved broth into the skillet all at once and whisk to eliminate any lumps. Simmer the broth for about 5 minutes to thicken. Remove from heat and set aside to cool.
- Preheat oven to 350°F. In a large mixing bowl, mix together the feta, dill, parsley, mint, nutmeg, salt and pepper. Add the chicken and the thickened broth and stir together. Adjust seasoning and then stir in the beaten eggs.
- Grease a 9×9-inch baking dish or a deep-dish pie tin. Lay a layer of filo into the dish and brush it with melted butter or olive oil. Add 5 or six more sheets of filo, brushing each with oil or butter and laying them at different angle to cover the dish. Press the filo gently down into the corners of the dish or pie tin.
- Pour the chicken-cheese filling into the dish and spread it out evenly. Lay the remaining layers of filo over the top of the filling, brushing each layer with butter or oil and draping the excess over the edges of the dish. Trim the filo to leave about 1 1/2 inches draping over the edge. Roll the filo edges up toward the center of the dish to form a rolled edge.
- Place the dish in the oven and bake for anywhere from 45 to 60 minutes, or until the center is bubbly and the crust is nicely browned.
- Remove from the oven, cool about 15 minutes and serve with a salad.
Lamb Stew with Green Beans
Greek lamb stew recipe made on the stovetop with leg of lamb (bone in or boneless), stewed with tomatoes, potatoes and green beans. This can also be made using a pressure cooker.
4 pounds lamb (leg of lamb, bone in, or 3 1/3 pounds of boneless leg or shoulder, cut in serving-sized pieces)
1 onion (finely chopped)
7/8 cup olive oil
1 1/2 cups of water
2 teaspoons sea salt
3 medium-large tomatoes (pulped in blender)
4 tablespoons tomato sauce
2 1/4 pounds of string beans (fresh or frozen, ends trimmed)
2 1/4 pounds of potatoes (peeled, cut into large chunks)
1/2 rounded tablespoon mint (fresh chopped)
1 rounded tablespoon dill (fresh chopped)
1 rounded tablespoon parsley (fresh chopped)
Pinch of ground cinnamon
Steps to Make It
In a casserole or stew pot, sauté the onion and meat in olive oil over medium heat until well browned.
Add water, tomatoes, tomato sauce and 1 teaspoon of salt.
Bring to a boil, cover and simmer for 45 minutes, until meat is tender.
Add beans, potatoes, mint, dill, parsley, cinnamon and remaining salt.
Bring to a boil, cover and simmer for 30 minutes.
Remove from heat and let sit for 10-15 minutes before serving.
Note: Add more water during cooking if necessary.
Vegan Greek Salad
- 1/2 red onion
- 1 cucumber
- 1 green pepper
- 4 tomatoes
- Vegan tofu Feta cheese
- 40 black olives
- 1 tbsp. oregano
- Extra virgin olive oil
- Salt and pepper to taste (optional)
- Toss all ingredients together with desired amount of extra virgin olive oil, salt and pepper, until well mixed.
Puff Pastry Parcels recipe stuffed with Caramelised Apples and Pork Sausages
- 2 sheets of puff pastry (approx. 800gr)
- 2 apples, grated
- 1 tbsp butter
- 1 tbsp sugar
- 4 herby country sausages (200-250g/ 7-9 ounces)
- 1 egg
- 150g sweet Graviera cheese or mild Cheddar or Edam (5 ounces)
- freshly ground pepper
- 1 egg yolk for brushing
- To prepare these delicious puff pastry parcels, start first by caramelising the apples. Peel and finely chop (or grate) the apples. Place a saucepan over high heat and melt the butter and sugar; add the apples and sauté, until soft and golden. Set aside to cool for a while.
- Slice the sausages and place in a blender or food processor and blend to mince.
- In a large bowl add the minced sausages, the caramelised apples, cheese, egg and season with pepper. Blend with a wooden spoon or using your hands, until the ingredients combine.
- Layer one sheet of the puff pastry on a working surface and spread the filling making three lanes. Brush the puff pastry with egg yolk and cover with the other sheet of the pastry. Using your hands press a little bit the pasty towards the filling.
- Using a sharp knife cut the pastry in three lanes in parallel with the stuffing and then vertically in three pieces to make 12 rectangular servings. Scar the top with a knife, brush with egg yolk and sprinkle with sesame seeds.
- Line two large baking trays with parchment paper and place the parcels, leaving some space between them. Bake in preheated oven at 200C for 20-25 minutes, until nicely coloured.
- Recipe Curtesy of mygreekdish.com
Feta Cheese Dip
300g feta cheese (3.5 ounces)
2 tbsp olive oil
2 tbsp red vine vinegar
150ml full fat milk
2 red chillies (or more according to preference)
To prepare this amazing feta cheese dip (tyrokafterh), remove the stem and seeds from the pepper, and chop it finely. (If you have some extra time, roast or slightly fry the pepper before chopping)
Cut the feta cheese into cubes and place in a bowl, add the chopped pepper and begin mixing in a blender or stand mixer (food processor). Gradually add the vinegar and olive oil, whilst mixing at medium speed.
Pour in the milk until the feta cheese dip has a silky smooth, creamy consistency. Pour in a little at a time and mix until the cheese dip is smooth.
If you prefer the dip to be a bit more spicy you can add a couple of teaspoons of cayenne pepper to taste. The milk and cheese require quite a lot of chillies to turn spicy as the milk neutralises the spiciness in the chillies so don’t be afraid to add more if you want to.
Alternatively if you prefer your dip to be creamy and mild don’t add any chillies. If you want the sauce to be even creamier try adding a few tablespoons of yoghurt. This will make it even smoother than the milk!
Pour the feta cheese dip (tyrokafteri) in a medium bowl and garnish with some chopped chillies and a couple of olives
Store the feta cheese dip covered in the fridge for up to 4-5 days.
Crispiest Greek Lemon Potatoes
- 7 large potatoes (maris piper)
- 3 cloves of garlic, minced
- 150ml olive oil (3/4 cup)
- 150ml water (3/4 cup)
- 1 tablespoon dried oregano
- juice of 2 lemons
- 1 teaspoon semolina
- salt and freshly ground pepper
- Preheat the oven to 200C / 400F
- To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients (including the semolina and the 150ml of water) and blend; pour the semolina-lemon mixture over the potatoes and season well with salt and pepper.
- Bake for 40 minutes, until a nice golden crust has formed on the potatoes; turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned
- The secret for these extra crispy Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it helps to form a nice golden crust around them. Don’t be afraid of over baking them- they will become even more delicious!
- Recipe Curtesy of mygreekdish.com
Baked Greek Fries recipe with feta cheese
5 Russet potatoes, cut into strips
150g feta cheese (5 oz.)
1/2 red onion, chopped
1 tomato, diced
juice of half a lemon
1 tsp dried oregano
chopped parsley for garnish
vegetable oil for frying (optional)
To make this super easy Greek fries recipe, start by preparing the potatoes. Wash and peel the potatoes and cut into strips. At first slice the potatoes lengthwise into 1/2 cm (1/4 inch) slices and then cut each slice into strips. Place the potatoes in a large bowl with plenty of water to cover them.
Now it’s time to make a decision. Greek fries can be either fried or baked (for a healthier version).
If you choose to bake your Greek fries, then layer a large baking tray with parchment paper and pour in 2-3 tbsps of olive oil. Place the tray in the oven and preheat at 200C.
As soon as your oven is well preheated, drain and dry the potatoes and remove the baking tray from the oven. Place the potatoes on the baking sheet and season with salt and dried oregano. Toss the potatoes around to get them coated with the oil (add some more oil if necessary) and layer them evenly on the baking sheet.
Bake the potatoes for about 45 minutes to 1 hour, depending on size, until golden and crispy.
For the topping of the Greek fries use crumbled feta cheese, chopped red onions, and chopped tomatoes. Sprinkle with dried oregano and chopped parsley and squeeze over just a little bit lemon juice.
Enjoy your Greek fries while still warm with some gyros and tzatziki sauce!
Greek Lamb Meatballs recipe – A delicious taste of Greece
Juicy and well seasoned ground lamb, infused with the aromas and flavors of fresh mint, garlic and oregano, garnished with cooling tzatziki sauce, served with delicious crispy and fluffy pita bread. Well, one couldn’t ask for more! Although I just love the classic Greek meatballs made with pork and beef, I think you will agree that there is nothing better than the smell and deliciousness of some fried Greek lamb meatballs. So if you like me, just love lamb, this traditional Greek lamb meatballs recipe is made just for you!
Greek Meatballs is a famous Greek appetizer, commonly served as part of a meze platter. Keftedes can also be served as a filling meal with some basmati rice and a nice Greek feta salad. Leftovers (which is a good thing in this case!) can make a delicious brand new dish (click for recipe), added in a tomato-based sauce with some mashed potatoes, or pasta.
Greek Lamb Meatballs recipe – Frying or Baking?
Although this Greek lamb meatballs recipe requires frying the meatballs to achieve that extra crispy texture and lots of flavor, you can also bake / grill them in the oven. The grilled version is much lighter than the fried, so you can save some calories and enjoy them guilt free! If you choose to bake your Greek lamb Meatballs, try adding some crumbled feta cheese in the mixture for that extra twist.
The perfect Greek lamb meatballs always consist of a crisp exterior and juicy interior. To achieve the perfect result, fry the meatballs in a single layer in plenty of oil that just covers the meatballs. Not overcrowding the pan is vital for a delicious crispy crust to form. If you add too many of those Greek lamb meatballs in the pan, the temperature of the oil will decrease. Keeping the oil hot will crisp up the outside while keeping the inside juicy and tender. Heat the oil to medium-high heat, just before it starts smoking. To check the oil temperature, test it using a small piece of bread crust . If the oil begins to sizzle around it, creating small bubbles then you are ready to go. Turn the meatballs occasionally in the pan and adjust the heat to avoid burning until they have a formed a rich golden brown crust.
So go ahead, give this traditional Greek lamb meatballs recipe a try and make your family and friends happy in less than 40 minutes! Recipe makes enough for about 40 meatballs which depending on whether you have it as a starter or main can serve anything between 5 to 10 people.
- 1 kg ground lamb (35 oz.).
- 1 large red onion, grated
- 2 cloves of garlic, minced
- 1 tsp dried oregano
- 2 tbsp fresh mint, chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 a cup breadcrumbs
- 1 egg
- 1 tbsp olive oil
- 1 tbsp finely grated Greek kefalotyri cheese or good-quality pecorino or Parmigiano-Reggiano (optional)
- salt and freshly ground pepper
- flour for dredging
- oil for frying
- To prepare this traditional Greek lamb meatballs recipe (arnisioi keftedes), add all the ingredients into a large bowl and mix , squeezing with your hands, to allow the flavours to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for at least 15 minutes.
- To form your Greek lamb meatballs, roll the mixture into balls, the size of a walnut. Dredge lightly each meatball in flour, until well covered. Transfer to a plate, shaking off any excess flour.
- The traditional way of cooking Greek lamb meatballs is frying them in plenty of oil.
- To fry Greek lamb meatballs use a large, deep skillet and pour in the oil to a depth of 1/2 an inch (1,5 cm). Heat the oil over medium-high heat until it begins to ripple. Add the lamb meatballs in batches in a single layer and fry for about 7 minutes, turning occasionally, until browned and crisp on all sides. Using a slotted spoon, remove the meatballs to a plate lined with paper.
- If you prefer a lighter version, you can bake/ grill the meatballs. Preheat the oven at 200C, place the lamb meatballs on greased baking sheet about an inch apart. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time.
- Greek lamb meatballs are ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads or as a main course with some basmati rice and a Greek salad. Enjoy!
Extra crispy and extra tasty! Kontosouvli is an extra large pork souvlaki traditionally slow roasted on a spit over an open charcoal pit. But, I hear you say, its not always practical to light up a big barbecue, especially during the winter days. Thats why we have adapted this recipe to allow you to cook it in your oven, so you can enjoy this juicy, crunchy, meaty delight any time of the year!
For the marinade
1 clove of garlic
1 tsp dry oregano
1/2 green pepper
1 tbsp mustard
2 tbsps of olive oil and 3 water
1 tsp paprika
salt and freshly ground pepper
For the kontosouvli
800g pork(shoulder), cut into large pieces (28 ounces)
1/2 green pepper, sliced
1/2 onion, sliced
1/2 tomato, sliced
1-1.5 kg potatoes, cut into wedges (40-50 ounces)
one large wooden skewer
Place the pork, cut into large pieces, into a bowl (large enough to mingle easily with the marinade). Season with salt and pepper and add a pinch of oregano.
Into a blender, add all the ingredients of the marinade and mix. Pour the mixture into the bowl with the pork and blend. Cover with some aluminum foil and put the bowl in the fridge for 3 hours. Ideally leave it overnight.
Soak the wooden skewer into some water and thread the pieces of pork, comfortably, onto the skewer. In between the pieces of meat, add some sliced onion, pepper and tomato.
Place the kontosouvli on a large baking tray and add the potatoes, cut into wedges and season them with salt and pepper. Add 4 tbsps olive oil, 1/2 glass of water and sprinkle with a good pinch of oregano.
Cover with some aluminum foil and bake in preheated oven at 180C for 80 minutes. After 60 minutes, remove the aluminum foil and bake for another 20 minutes, until crunchy on the outside, tuning it upside down halftime through cooking time.
Tips: Use a piece of pork with some fat; this will make it even more delicious. While baking the pork, brush it with some olive oil an lemon juice; repeat 2-3 times. Personally, I prefer it, when the meat is a little burnt on the outside, as it reminds me of the traditional way of cooking it, over an open charcoal pit.
Honey-glazed Greek Roast Lamb with Potatoes
There are two tricks to make your traditional Greek roast lamb to perfection; strong, intense flavored seasoning and slow cooking. Lamb has a very intense flavor, so it is best seasoned with fragrant spices. Rosemary, garlic and freshly ground pepper are the perfect match for a traditional Greek take to this dish. To make sure the flavours fully infuse the meat cut each garlic clove in 4 slices, make some small holes on the leg using a sharp knife and stuff the garlic in them. The garlic will melt when slow roasted and soak in the meat giving it an intense, fragrant flavour.
To get that fall-off-the-bone experience from your traditional Greek roast lamb, roast it at 180C (350F) for about 2.5 -3 hours, depending on the size of your cut. The best way to know if your lamb is cooked is using a meat thermometer. When it reaches 77°C (170°F) its fully done. Finally don’t forget to flip and baste the meat to keep it nice and moist!
In Greece when preparing Greek roast lamb it is almost a rule to add the potatoes in the same pan with the lamb, so that they get all the juices and aromas from the meat. The main drawback is that the potatoes are not that crispy as when baked on their own. So it’s up to you to decide if you want to sacrifice a little crispiness for extra flavour. (If you choose to roast your potatoes on their own then try these extra delicious crispy Greek lemon potatoes). Enjoy!
- 1 leg of lamb, 1.2 kg (45 ounces) or more
- 1.5 kg potatoes (50 ounces)
- 4 cloves of garlic
- fresh rosemary
- salt and freshly ground pepper
- 100g mild mustard (3.5 ounces)
- 100g honey (3.5 ounces)
- juice of half a lemon
- 1 tsp black sugar (optionally)
- 1 1/2 glass of dry white wine
- 4-5 tbsps olive oil
- Preheat the oven at 180C. To prepare this super easy Greek roast lamb recipe, place the lamb in a large baking tray and scar the surface of the meat with a knife. Make little holes (8-9) on the surface of the lamb, using a sharp knife.
- Chop the garlic into 3-4 pieces each clove. Fill each hole on the lamb with some garlic and some rosemary. Drizzle with 1-2 tablespoons of olive oil and season well with salt and pepper. Pour into the baking tray 1 and 1/2 glass of white wine and cover with aluminum foil. Bake in the preheated oven for 1 1/2 hour.
- The potatoes and the lamb cook at different times, so you should add the potatoes later.
- After 1 1/2 hour remove the baking tray from the oven, unwrap the aluminum foil and add the potatoes (cut into wedges and seasoned well with salt and pepper). Drizzle with 1-2 tbsps of olive oil. At this point, there should be enough liquid remaining into the baking tray.
- Place some aluminum foil on the baking tray and bake for 1 more hour.
- Turn the pan out of the oven and unwrap the aluminum foil. At this time, there should be a little wine still remaining in the pan and your Greek roast lamb should be almost cooked, but not colored.
- Prepare the glaze for your Greek roast lamb. Into a microwave, heat the honey, until it becomes liquid. Blend the honey with the mustard and lemon juice. With a cooking brush, brush the glaze over the lamb and the potatoes. Sprinkle with some black sugar (optional), so that the meat becomes more crunchy.
- Place back into the oven (uncovered) and bake for 20-25 more minutes until the lamb is nicely coloured. Let the meat rest for 5 minutes before serving.
- Enjoy this delicious honey-glazed Greek roast lamb with a nice Greek salad and creamy tzatziki sauce!
- Recipe Curtesy of mygreekdish.com
Homemade Kataifi recipe!
Golden, crispy and amazingly moist! Kataifi is a delicious dessert which like baklava is very popular among Greek, Turkish and Middle Eastern nations. An amazing dessert made with roughly chopped walnuts (and sometimes other nuts), scented with ground clove and cinnamon, wrapped into buttered cripsy kataifi dough and bathed in lemon scented syrup.. Simply amazing! This is a very easy to follow Kataifi recipe for you to recreate this traditional sweet delight from scratch. (See also the preparation shots below.) The key for the most flavourful homemade Kataifi is to use good quality fresh butter for buttering. The authentic Greek Kataifi recipe calls for ‘galaktos’ butter made from cow’s milk, which really gives a unique flavour and amazing smell! Crispy Kataifi and right syrup-ing go together! To accomplish this make sure that the syrup is cold and your Kataifi is really hot. Always ladle really slowly the cold syrup over the hot Kataifi, enabling each ladle to be absorbed, so that the syrup is absorbed evenly. Even though it will be really hard.. you should wait for the Kataifi to cool down for a while before serving.
Working with kataifi dough – Tips
It is very important to defrost overnight the kataifi dough from the freezer. To do that, the key is to leave defrost in the fridge and not at room temperature, in order to prevent it from getting soaked with water. If the kataifi dough gets soaked with water, it will be difficult to work with and will be less crispy, when baked. When it comes to buttering, don’t be thrifty! Drizzle with enough butter to help the kataifi dough bake and get a golden brown colour; plus extra flavour! Kataifi dough is actually shredded phyllo dough and dries out very quickly, so it’s best to keep exposure to air at a minimum. Uncover the plastic wrap, when you are ready to use it and when done preparing this kataifi recipe, put it straight into the oven. Work the dough gently with your hands on a large surface or over the sink, so that you don’t end up with a kitchen filled with scattered shredded dough! Cover the kataifi dough with a damp towel and keep it covered, while you prepare the kataifi rolls. So go ahead, give this traditional Kataifi recipe a try and amaze your friends and family!
- 450g kataifi dough (16 oz.)
- 250g walnuts, roughly chopped (9 oz.)
- 1 tsp ground cinammon
- a pinch ground clove
- 250g butter from cow’s milk (9 oz.)
For the syrup
- 450g sugar (16 0z.)
- 330g water (12 oz.)
- peel of 1 lemon
- 1 cinnamon stick
- To make this Kataifi recipe, start by preparing the syrup. Add all the ingredients for the syrup into a small pot and bring to the boil. As soon as the sugar has dissolved, the syrup is ready. Leave the syrup aside to cool completely.
- Prepare the filling for the Kataifi. In a blender add the walnuts, ground clove and cinnamon; pulse until the walnuts are roughly chopped (not powdered). Although the walnut filling is the most common, lots of kataifi recipes also add pistachios and almonds. So it’s up to you to decide.
- Melt the butter and with a cooking brush butter the bottom and sides of a baking pan. (approx. 26-28cm diameter)
- Unroll the Kataifi dough from the plastic sleeve. Work the kataifi dough with your hands, tearing apart the shreds and gently spreading the strands out a bit if they clump together, in order to get fluffy. Cover the Kataifi dough with a slightly damp towel.
- Take one piece of the kataifi dough, and spread it on a working surface or on your palm. Drizzle with melted butter and place 1 teaspoon of the filling at one end. Roll it up tightly, folding inwards the sides, to form a small cylinder. Place the kataifi roll in the pan and brush with melted butter, using the cooking brush to shape it a little bit. Repeat with the rest of the kataifi dough and filling. Place the kataifi rolls the one next to the other, leaving no gaps between them and drizzle with a little bit more butter.
- Bake the kataifi in preheated oven at 170-180C for about 1 hour (on the middle rack), until nicely coloured and crispy.
- As soon as you turn the kataifi out of the oven, ladle slowly the 3/4 of the cold syrup over the for kataifi, enabling each ladle to be absorbed. Cover the pan with a towel and set aside for 10 minutes. Ladle the rest of the syrup over the kataifi and wait until absorbed.
- Serve this delicious kataifi dessert with a full spoon of vanilla ice-cream. Enjoy
Recipe Curtesy of mygreekdish.com
Vasilopita recipe – How to make the perfect Greek New Year’s cake!
Once starting to prepare this vasilopita recipe, make sure that your butter is at room temperature before using. It is very important to mix the butter and sugar thoroughly until the butter is really fluffy and creamy, like whipped cream, and the sugar has dissolved. Give this step some extra time and the result will definitely reward you.
In many vasilopita recipes, the eggs are added whole to the cake mixture but with this recipe the egg whites are beaten into meringues and combined towards the end with the rest of the dough. This is the secret to a more fluffy and airy vasilopita. To avoid the egg-y smell, which can ruin the flavour of your vasilopita, add the egg yolks one at a time, allowing each one to be absorbed from the mixture. Once done mixing the rest of the ingredients, use a marise spatula to incorporate the flour and the meringue. Using an electric mixer will result the vasilopita to loose it’s fluffiness. Just add the flour (sifted) and the meringue and blend with light circular movements, trying not to overwork the dough. Also very important is not to open the oven under no circumstances, before 30 minutes of baking, as this will result your vasilopita to deflate. Finally don’t forget to insert the coin through the base of the cake!
If you prefer to make a vasilopita using a tsoureki dough, here is a no fail tsoureki recipe, for you to succeed on your first time. Oh and you can always read this delicious recipe in Greek here Συνταγή για Βασιλόπιτα κέικ. Enjoy!
For the vasilopita
- 375g butter (13 ounces)
- 3 cups sugar
- 6 eggs (divided into yolks and whites)
- a pinch of salt
- zest of 2 oranges
- 1/2 cup orange juice
- 200g yogurt, strained (7 ounces)
- 1 tsp vanilla extract
- 750g self-rising flour, sifted (26.5 ounces)
For the glaze
- 3 cups icing sugar
- 3 tbsps hot water or milk
- 1 tsp vanilla extract
- To prepare this vasilopita recipe, start by dividing the eggs into yolks and whites. Place the egg whites in the bowl of the electric mixer, along with a pinch of salt. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues). Place the mixture in a bowl and set aside.
- Use the electric mixer, to mix the butter and sugar, for about 20 minutes, until the butter is creamy and fluffy, like whipped cream. Add the egg yolks, one at a time, whilst mixing, allowing time for each one to be absorbed, before adding another. Pour in the orange juice, the vanilla extract, the orange zest, the yogurt and mix to combine. Add 1/3 of the sifted flour and blend, using a maryse spatula. Add 1/3 of the meringues and blend with light circular movements from the bottom up. Repeat with the rest of the flour and meringue (adding 1/3 of the flour and 1/3 meringue and then the remaining flour and meringue).
- To bake the vasilopita, preheat the oven to 200C (both top and bottom heating elements on). Butter the bottom and sides of a round non-sticking cake tin (approx.32cm diameter) and pour in the mixture. Place the cake tin in the preheated oven, on the lower rack, turn the heat down to 175C and bake for 50-60 minutes, until nicely coloured and cooked through. Check if the vasilopita is ready, by sticking in the middle of the cake a wooden skewer or toothpick. If it comes out clean, then the cake is ready.
- Let the vasilopita cool down (otherwise it will break) and invert the pan on a plate. Wrap a coin with aluminium foil and stick it in the cake. Invert the vasilopita on a serving platter.
- Prepare the glaze for the vasilopita. In a large bowl add all the ingredients and blend with a spatula to combine, until the glaze is smooth and and glossy. Add a little bit more hot water, if needed (the glaze should be like a thin cream). Top the vasilopita with the glaze and even out with a spatula. Don’t forget to carve the number of the year on top of the glaze! Enjoy! Recipe Curtesy of mygreekdish.com
A delicious traditional veggie dish straight from the island of Santorini! Creamy and super tasty, the perfect starter for a cold winters day. If you’ve been looking for a fava recipe that actually tastes like the one served in Greece, then you have to try this authentic Greek fava recipe. Serve as a delicious appetizer or dip with a drizzle of extra virgin olive oil. Enjoy!
- 500g yellow split peas (18 ounces)
- 3 red onions, roughly chopped
- 2 cloves of garlic, chopped
- 1 lt warm water (3 and 1/3 cups)
- juice of 2 lemons
- 1/3 of a cup olive oil
- salt and freshly pepper
- Rinse the split peas with plenty of water.
- Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
- As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
- When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
- Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy! Recipe Curtesy of mygreekdish.com
Homemade chicken Gyros recipe – Preparing the marinade
The most important step in making this traditional chicken gyro recipe is nothing else but the marinade! For this chicken gyro recipe, the chicken is first marinated in a salt-based marinade (almi), along with Greek herbs and spices, to soak up all the wonderful Mediterranean flavours and then grilled to high temperature, to get all crunchy and nicely coloured. Marinading your chicken gyro in the fridge for half an hour will allow the aromas to infuse the gyro meat and give it the desired flavours.
Chicken Gyro recipe – Serve your Chicken Gyro the traditional Greek way
The best way to serve chicken gyro is nothing other than wrapped in a delicious traditional Greek pita. Finding the original Greek pita can be quite challenging as most supermarkets stock only the arabian style ones but you can most likely find them at your local Greek deli. However as we all know, nothing compares to home-made, so you can also make your own homemade pita bread with this super easy recipe. Of course tzatziki is the preferred sauce to garnish your chicken gyro and we have included one below. Don’t forget to season with some salt and paprika, sweet or spicy if you like an extra kick. Most Greeks enjoy their traditional Greek chicken gyro souvlaki with some potato chips so feel free to try adding some as well.
Prepare this super easy Greek chicken gyro recipe for your friends and enjoy over some cold beer!
For the chicken gyro
- 700-800g boneless chicken thighs (25 ounces)
- 1,2 lt water (5 cups)
- 2 bay leaves
- 1 lemon (cut in the middle)
- 1 tbsp dried oregano
- 1 tbsp honey
- 3 cloves of garlic (not peeled)
- 1tsp pepper
- 40g sea salt (approx. 2 tbsps)
For the tzatziki sauce
- 1 cucumber
- 2 cloves of garlic, minced
- 1/4 of a cup olive oil
- 500g of yogurt (18 ounces)
- 1-2 tbsps of red wine vinegar
- a pinch of salt
- 8 pita breads
- olive oil
- 1-2 tsps dried oregano
- 1 tomato, sliced
- 1 red onion, sliced
- fried potatoes (optional)
- romaine (cos) lettuce (optional)
- salt and freshly ground pepper
- To prepare this chicken gyro recipe, start by preparing the marinade for the gyro. Place a large saucepan over medium heat, add all the marinade ingredients for the chicken gyro and stir well. As soon as the water comes to the boil, remove the pan from the stove and let it cool. In the meantime cut the chicken legs into thin strips.
- Pour the water into a large bowl and add the chicken strips. Cover with some plastic wrap and place in the fridge for half an hour. (Be careful not to leave the chicken gyro marinade more that half an hour, because it will become very salty.)
- In the meantime prepare the tzatziki sauce for the chicken gyro. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
- Drain the chicken from the water and wipe with some paper towel. When preparing this chicken gyro recipe, to achieve the desired crunchiness sauté the gyro into a very hot large non-sticking pan for 2-3 minutes on each side, without stirring, until nicely coloured. Open one piece up to see if it is cooked (there should be no pink in the middle).
- While your chicken gyro is being cooked, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.
- Chicken gyro is usually served wrapped, like a sandwich. Spread some tzatziki sauce on the pita breads and top it with the chicken gyro, some slices of red onion, some sliced tomato and fried potatoes and wrap.