The Best Greek Recipes

Ingredients:

• 1 medium aubergine, cut into 1cm cubes
• 2 cloves garlic, smashed and roughly chopped
• 1 tbsp extra-virgin olive oil
• 250g orzo pasta
• 150g crumbled feta cheese, divided
• 100g diced red onion
• 4 tbsp minced Italian parsley
• 2 tbsp red wine vinegar
• 2 red peppers, roasted, peeled and chopped into 0.5cm pieces
• 1 medium cucumber, peeled, seeded and diced
• 3 tbsp capers
• 2 tbsp chopped sundried tomatoes (0.5cm pieces)
• 16 kalamata olives, pitted and chopped fine
• 50g chopped marinated artichoke hearts (0.5cm pieces)
• 2 tbsp liquid from marinated artichoke hearts
• 2 tsp lemon zest
• 2 tsp minced fresh mint
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 4 to 5 cos lettuce leaves

Preparation:

1) Heat the oven to 200C/Gas 6. In a small bowl, toss the cubed aubergine with the garlic and oil. Spread on a sheet pan and place in the preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning.

2) Meanwhile, cook the pasta according to the packet directions and drain. Remove the aubergine to a large nonmetallic bowl. Add the pasta and stir in half the feta while the pasta and aubergine are still warm. Set aside to cool while preparing the other ingredients.

3) Add in the rest of the ingredients, except the cos leaves, and gently stir to combine, adding the remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of cos leaves on a large platter.

Ingredients:

• ¼ cup red-wine vinegar
• 3 tablespoons extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 8 cups chopped romaine (about 2 romaine hearts)
• 16 ounces frozen shelled edamame (about 3 cups), thawed (see Tip)
• 1 cup halved cherry or grape tomatoes
• ½ European cucumber, sliced
• ½ cup crumbled feta cheese
• ¼ cup slivered fresh basil
• ¼ cup sliced Kalamata olives
• ¼ cup slivered red onion

Directions:

Whisk vinegar, oil, salt and pepper in a large bowl. Add romaine, edamame, tomatoes, cucumber, feta, basil, olives and onion; toss to coat.

Article from:  https://www.eatingwell.com/recipe/257315/greek-salad-with-edamame/

Ingredients:

• 4 cups chopped kale
• 1 ½ cups shredded cooked chicken
• 1 cup cooked quinoa
• ¼ cup sliced jarred roasted red peppers
• ¼ cup Greek salad dressing (see Tip)
• 1 ounce Crumbled feta cheese

Directions:

Place kale, chicken, quinoa and roasted peppers in a large bowl. Add dressing and toss to coat. Top with feta, if desired.

Article from: https://www.eatingwell.com/recipe/262450/greek-kale-salad-with-quinoa-chicken/

Ingredients:

• ¼ cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon chopped fresh oregano, plus more for garnish
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 large cucumber
• 1 cup halved cherry tomatoes
• ½ cup thinly sliced red onion
• ½ cup cubed feta cheese
• ¼ cup sliced pitted Kalamata olives

Directions:

Whisk oil, vinegar, oregano, salt and pepper in a large bowl.

Using a spiral vegetable slicer with the chipper blade attachment (for thick noodles), cut cucumber lengthwise into "noodles." Cut the noodles into 2-inch lengths.

Add the cucumber noodles, tomatoes, onion, cheese and olives to the bowl and toss to coat with the dressing. Serve topped with more oregano, if desired.

Tips

Equipment: Spiral vegetable slicer with chipper blade attachment

Article from: https://www.eatingwell.com/recipe/257558/spiralized-cucumber-salad/

Ingredients:

• 2 cups arugula
• ⅓ cup cherry tomatoes, halved
• ⅓ cup sliced cucumber
• 1 tablespoon chopped red onion
• 1 ½ tablespoons extra-virgin olive oil
• 2 teaspoons red-wine vinegar
• ⅛ teaspoon ground pepper
• 1 tablespoon feta cheese
• 1 4-inch whole-wheat pita
• ¼ cup hummus

Directions:

Toss arugula in a bowl with tomatoes, cucumber, onion, oil, vinegar and pepper. Top with feta. Serve with pita and hummus.

Article from : https://www.eatingwell.com/recipe/258521/cucumber-tomato-arugula-salad-with-hummus/

Ingredients:

For the vegetables

• 3 potatoes
• 2 zucchinis, medium
• 2 eggplants
• salt
• pepper

For the ground meat

• 1 onion
• 2 tablespoon(s) olive oil, for sautéing
• 1 clove(s) of garlic
• 1 tablespoon(s) thyme
• 3 pinches granulated sugar
• 1/2 teaspoon(s) cloves
• 1 level teaspoon(s) cinnamon
• 1 tablespoon(s) tomato paste
• 500 g ground beef
• 400 g canned tomatoes
• salt
• pepper
• 1/2 bunch parsley
• 1/2 bunch basil

For the béchamel sauce

• 100 g butter
• 100 g all-purpose flour
• 750 ml milk, 3,5%
• salt
• pepper, ground
• 1 pinch nutmeg, ground
• 100 g parmesan cheese, grated
• 3 egg yolks

Method:

Place a deep pan over high heat. Add the sunflower oil and let it get hot

.

Peel the potatoes and slice them into thin rounds.

Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes.

Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.

For the ground meat:

Place a pot over high heat and add the olive oil.

Coarsely chop the onion and add to pan

.

Finely chop the garlic and add to pan along with thyme, cloves, cinnamon and sugar. Sauté for 2-3 minutes until they caramelize nicely.

Add the ground meat and break it up with a wooden spoon. Sauté until golden brown.

Add the tomato paste and sauté so that it loses its bitterness.

Add the chopped tomatoes, lower heat and simmer for 5-10 minutes until the sauce thickens.

Remove from heat and add the parsley and coarsely chopped basil. Season with salt and pepper.

For the béchamel sauce

Place a pot over medium heat.

Add the butter and let it melt.

Add the flour and whisk until it soaks up all of the butter.

Add the milk in small batches while continuously whisking so that no lumps form.

As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat.

Add the nutmeg, salt, pepper, 100 g parmesan and 3 egg yolks. Whisk thoroughly.

To assemble

Preheat oven to 180* C (350* F) Fan.

In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers.

Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables.

Cover with the béchamel sauce, spreading it evenly and sprinkle with 50 g of grated parmesan.

Bake for 35-40 minutes.

When ready, remove from oven and allow to cool.

Serve with fresh herbs and olive oil.

Article from: https://akispetretzikis.com/en/recipe/1559/moysakas

Ingredients:

For the ground meat

• 2 onions
• 1 clove(s) of garlic
• 1 teaspoon(s) thyme, fresh
• 4 tablespoon(s) olive oil
• 1 tablespoon(s) granulated sugar
• 2 tablespoon(s) tomato paste
• 750 g ground beef
• 100 ml red wine
• 400 g canned tomatoes
• 1 teaspoon(s) cinnamon
• 2 beef bouillon cubes
• 2 bay leaves
• 1/2 bunch parsley, finely chopped

For the béchamel sauce

• 100 g butter
• 100 g all-purpose flour
• 1 liter milk, 3,5% fat
• salt
• pepper
• 1/2 teaspoon(s) nutmeg
• 100 g gruyere cheese, grated
• 3 egg yolks, from medium eggs

For the pasta

• 300 g bucatini pasta
• 30 ml olive oil
• 1/2 bunch parsley
• 1/2 bunch thyme
• 2 eggs, medium
• 200 g feta cheese
• To assemble
• 50 g gruyere cheese, grated

Method:

For the ground meat

Place a pan over high heat.

Add 2 tablespoons of olive oil, the finely chopped onions, 1 tablespoon granulated sugar and finely chopped thyme.

Sauté for 3-4 minutes, until the onions caramelize nicely.

Add the garlic and continue to sauté.

Add the tomato paste and sauté for at least 2 minutes. It is important to sauté the tomato paste to give it a more intense flavor.

Add the ground meat. Break it up with a wooden spoon and brown for 4-5 minutes. At this point you may need to add another 2 tablespoons of olive oil.

Add the wine and let the alcohol evaporate.

Add the canned tomatoes, cinnamon, sugar, bouillon cubes and bay leaves.

Turn the heat down to low and simmer for 10-20 minutes, until the sauce reduces and the ground meat is cooked.

When ready, remove from heat. Discard the bay leaves and set aside until needed.

For the béchamel sauce

Heat the butter in a pot over medium heat. As soon as it melts (do not let it burn), add the flour. Beat with a hand whisk and sauté the flour for a few minutes.

Scrape down the sides of the pot to release any flour, so it doesn’t burn.

Add the milk, in small batches, whisking continuously so that no lumps form in the mixture.

The mixture will be quite thick at first. You need to be persistent and patient. As you add more and more of the milk, you will see how the béchamel sauce will start to become nice and creamy.

When the béchamel sauce starts to thicken, you have to be very careful not to let it burn on the bottom. Whisk continuously to avoid this.

When ready, remove from heat and add salt, pepper, nutmeg and the grated gruyere.

To complete, add the 3 egg yolks and whisk to incorporate.

Set aside until needed.

For the pasta

Add the pasta to a pot full of salted water. Boil 1-2 minutes less than the instructions on the box. They need to be al dente because they will cook further in the oven, so do not overcook.

Brush a baking pan with olive oil.

When the pasta is ready, drain and spread in the baking pan.

Add the 2 eggs, lightly beaten, a generous amount of thyme, parsley and crumbled feta cheese.

Season to taste and set aside until needed.

To assemble

Preheat oven to 180* C (350* F) Fan.

Bring back the baking pan containing the pasta mixture.

To the ground meat, add a ladleful of the béchamel sauce. Mix until completely incorporated.

The béchamel sauce will make the ground meat mixture hold together better when serving.

Spread the ground meat mixture over the pasta in the baking pan.

Pour the remaining béchamel sauce over the ground meat.

Last, sprinkle the grated gruyere over the top. You can also add some small cubes of butter

.

Bake for 40 minutes or until the béchamel turns golden brown.

Article from: https://akispetretzikis.com/en/recipe/118/to-pastitsio-toy-akh

Ingredients:

• 300 g strained yogurt
• 1 cucumber
• 1/3 clove(s) of garlic
• 3 tablespoon(s) vinegar, of white wine
• 1/4 bunch dill, finely chopped (optional)
• 2 tablespoon(s) olive oil
• 1 pinch salt
• pepper
• To serve
• souvlaki pita breads
• olive oil
• herbs, fresh 

Execution Method:

A very appetizing, savory sauce that is almost always served with kebabs or souvlaki. It can also be served with baked potatoes, any meats and is surprisingly refreshing as a dip for vegetables!

Peel the cucumber and grate with a cheese grater, using thelarge blades.

Put in a bowl. Add a pinch of salt and 1 tablespoon of white wine vinegar. Toss and set aside to release its liquid.

In the meantime, combine the yogurt, 1/3 of a garlic clove (minced), 2 tablespoons white wine vinegar and 3 tablespoons of olive oil. Mix until combined.

Mix until it is combined and creamy.

Squeeze the cucumber with your hands to release any remaining liquid. Discard the liquid and add the cucumber to the yogurt mixture.

Stir into mixture. Add pepper and adjust salt according to taste.

Add some finely chopped dill and your sauce is ready.

Refrigerate until needed.

Serve it with some carrots, peppers, cucumber and Greek pita bread!

Article from: https://akispetretzikis.com/en/recipe/1485/tzatziki