This easy to prepare Greek recipe is equally good hot or cold!

Ingredients:

1 lb fresh sardines, washed, cleaned and butterflied
2 cloves garlic, peeled and finely chopped
1 green bell pepper, seeded and cut into strips
1 tbsp finely chopped fresh marjoram
1 tbsp finely chopped fresh flat-leaf parsley
Salt
Freshly ground black pepper
2 tbsp olive oil

Preparation:

Preheat the oven to 350F. Layer the sardines in a shallow baking dish, sprinkling the garlic, pepper strips, marjoram, parsley and seasonings between the layers. Drizzle with the olive oil and bake for 20 minutes. Serve hot or cold.

Serves 4 to 6

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Greek-style yogurt is available at specialty Greek or Middle Eastern delicatessens, otherwise substitute plain yogurt. To eliminate the possibility of a strong garlic aftertaste, simply crush the garlic to a paste with a mortar and pestle before adding to the other ingredients. Chopped fresh dill or mint is often added, although I prefer to add finely crumbled dried mint or spearmint. Tzatziki is a great sauce for broiled chicken or fish. In Greece, it is almost always added to one of the most popular street snacks, souvlaki or gyros pita wraps.

Ingredients:

2 medium cucumbers
6 cloves garlic, peeled
Salt
2 lbs (4 cups) Greek-style yogurt
2 tbsp vinegar
Freshly ground black pepper
4 tbsp olive oil

Preparation:

Grate the peeled cucumbers and place in a colander, weighted down with a plate for about 15 minutes, so that some of their liquid drains out. Gather up in some muslin and squeeze any remaining liquid out. Place the garlic cloves and a little salt in a mortar. Crush with the pestle until the garlic is pureed.

Put the cucumber, garlic, yogurt, vinegar and pepper into a food processor. Blend until smooth, slowly adding the oil while the blades are running. Cover and refrigerate until ready to use.

Serves 4 to 6

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Keftedes (fritters) can be made with almost anything. Most familiar are the small minced lamb, beef or chicken balls simply served with a squeeze of lemon. Greeks also love to use an abundance or seasonally available vegetables, such as spinach, wild greens, tomatoes, eggplants and zucchini, by making them into fritters. The vegetables are always chopped with onion or green onion and fresh or dried herbs, then bound with a little egg, breadcrumbs, flour or cheese, before being lightly floured and fried. Enjoy this easy Greek recipe!

Ingredients:

1 1/2 lb zucchini, trimmed and grated
2 bunches green onions, including green stems, finely chopped
6 oz feta cheese, crumbled
1/2 cup grated kefalotiri, or parmesan
2 eggs, beaten
4 tbsp finely chopped fresh dill
4 tbsp finely chopped fresh mint
1 2/3 cup all-purpose flour
Salt
Freshly ground black pepper
Olive oil for frying
1/2 lemon

Preparation:

Mix the zucchini, green onions, cheeses, eggs and herbs together in a large bowl. Add the flour to the mixture, season to taste with salt and pepper, and stir well. Cover and refrigerate for at least 30 minutes.

Heat about 1/2 inch of olive oil in a heavy-bottomed skillet. Shape the mixture into round, flat fritters, adding a little more flour if the mixture is too wet. Cook several fritters at a time for 5 minutes on each side or until golden brown. Using a spatula, transfer the fritters to paper towels to drain. Set aside in a warm place while you cook the remaining mixture. Serve with a squeeze of lemon.

Serves 6 to 8
Makes about 30 fritters

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In Greece, Spanakopita is mostly eaten as a snack, an alternative to tiropita. In restaurants it can be served with tzatziki sauce and a Greek salad. Spanakopita has become a popular item in Greek restaurants worldwide, and is served as either a light meal or an appetizer. Enjoy our other Spanakopita recipe as well!

Ingredients:

1 pkg Phyllo pastry
Melted butter or olive oil (to brush on the phyllo)

For the Filling:

2 lbs fresh spinach, washed, trimmed, and roughly chopped
8 green onions, including green stems, finely chopped
4 tbsp finely chopped fresh dill
12 ounces feta cheese, crumbled
2 eggs, beaten
Salt
Freshly ground black pepper
1 tbsp Olive oil

Preparation:

To prepare the filling:

Blanch the spinach in boiling water, drain thoroughly, remove to a bowl and allow to cool. Add all the other ingredients and combine well.

To assemble the pie:

Preheat the oven to 350F, Unwrap the phyllo pastry on a flat surface and cover with a damp tea towel. Lightly oil a 12-inch square baking dish. Place half the phyllo sheets in the bottom of the dish, brushing each sheet with the melted butter as it is added. Add all the filling and then spread the remaining phyllo sheets on top, brushing each one with the melted butter. Sprinkle a little water on top to prevent the phyllo from burning. Bake fro 40 to 45 minutes or until the top is golden brown. Eat either hot or cold.

Serves 6 to 8

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Chicken pies are more often found on mainland Greece. The meat is combined with other ingredients, such as red peppers, feta cheese or onions, as in this Greek recipe.

Ingredients:

1 package filo (phyllo) pastry sheets

For the Filling:

2 tbsp olive oil
4 small white onions, peeled and sliced
1 lb chicken, cooked and shredded
1/4 cup grated kefalotiri or parmesan cheese
3 eggs, beaten
1 tsp dried mint
1 tsp grated nutmeg
1/2 tsp ground allspice
1/2 tsp finely chopped fresh marjoram
Salt
Freshly ground black pepper

For the Glaze:

1 egg yolk
2 tbsp milk

Preparation:

To prepare the filling – heat the oil in a skillet over medium heat. Add the onions and saute for 5 minutes or until softened. Remove to a large bowl and allow to cool. Add all the other filling ingredients and combine well.

To assemble the pie – preheat oven to 350F. Lightly oil a 9-inch round pie dish. Place 4-6 filo (phyllo) sheets in the baking tin so that the filo covers the bottom and hangs over the sides. Place the filling in the filo-lined baking tin and pull 4-6 more filo sheets over the filling to create a top to the pie, tucking and pinching any loose filo sheets into the sides. Prepare the glaze by whisking the egg yolk and milk together. Brush the filo with the glaze and cut two vents i the middle of the pie to allow any steam to escape. Bake for 45 minutes or until the top is golden brown. Allow to cool. Serve either hot or cold.

Serves 4 to 6

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