November 17th, 2007 by Antonis
Eggplant Dip
In Greece this is a popular dip served as an appetizer. In northern Greece, walnuts are also used in this popular Greek recipe. Enjoy!
Ingredients:
2 lbs eggplants
3 cloves garlic, peeled
Salt
1 small yellow onion, peeled and grated
2 tbsp red wine vinegar
2 tbsp finely chopped fresh flat-leaf parsley
5 tbsp olive oil
Freshly ground black pepper
Preparation:
Bake the eggplants in a preheated oven at 350F for 45 minutes or until soft. Peel and discard the skins and scoop out the flesh. Chop the flesh while still warm, removing some of the seeds if too numerous. Place the garlic cloves and a little salt in a mortar. Crush with a pestle until the garlic is pureed.
Put the eggplants, garlic, onion, vinegar and parsley into a food processor. Blend until smooth, slowly adding the oil while the blades are running. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
Serves 4 to 6
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Category: Appetizers, Authentic Greek recipes, Easy Greek Recipes, Greek Recipes |
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July 31st, 2007 by Antonis
Fried Cheese
Saganaki is a two-handled shallow skillet much used in the Greek kitchen. It is a useful pan that can be used to fry dishes before finishing them off in the oven. When “Saganaki” style dishes appear on menus, it usually means that either shrimp or mussels are cooked with tomato sauce and feta cheese. See our Greek recipe for Shrimp Saganaki. Enjoy!
Ingredients:
10 oz kefalotiri cheese, cut into 1/4 inch slices
All-purpose flour for dredging
2 tbsp olive oil
1 lemon, cut into quarters
Preparation:
Dredge the cheese slices in the flour. Heat the oilve oil in a skillet over medium heat and saute the cheese slices on both sides until browned. Squeeze lemon juice over the cheese in the skillet and serve immediately. Or, remove to a plate and serve with lemon wedges on the side.
Servings - 4 to 6
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Category: Appetizers, Greek Recipes |
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July 29th, 2007 by Antonis
Stuffed Vine Leaves
When served as a meze(appetizer), vine leaves are usually simply stuffed with rice, tomatoes and herbs. Some recipes also call for pine nuts and raisins. As a more substantial main course, minced meat is added to the stuffing and the dolmades are then served with a tangy thick covering of avgolemono sauce. Enjoy this easy Greek recipe!
Ingredients:
2 tbsp olive oil
2 medium-sized yellow onions, peeled and finely chopped
1 1/4 cups long-grain white rice
2 tbsp finely chopped fresh or dried mint
Salt
Freshly ground black pepper
40 vine leaves, preferably fresh, otherwise preserved in brine
Preparation - Filling:
Heat the oil in a skillet over medium heat and saute the onions for 5 to 7 minutes, or until softened. Add the rice and mint and saute for a few more minutes. Season with salt and pepper and stir the mixture well. Allow to cool slightly.
Preparation - Vine Leaves:
If using fresh leaves, blanch each leaf for a few seconds in a saucepan of boiling water, refresh under cold water and drain on a tea towel. If using pickled leaves, place them in a colander, drain off any excess brine, rinse well under warm water and drain on a tea towel. Lay out each vine leaf on a flat surface and place a heaping teaspoon of rice stuffing in the center of each leaf. Do not overstuff, otherwise leaves will split as the rice expands when cooking. Fold the sides of the leaf over the stuffing, then roll tightly into a package. Line a large saucepan with extra vine leaves to stop the dolmades from sticking to the bottom.
Place the dolmades in a circle at the bottom of the saucepan, making sure they are tightly packed. Pack in 2 layers if necessary. Add water to just cover them, and place a weighted plate on top. Simmer for 40 minutes until cooked. Serve either hot or cold with Greek-style yogurt and tomato sauce as dipping sauces.
Servings - 6 to 8
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Category: Appetizers, Greek Recipes |
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July 25th, 2007 by Antonis
Greek - Strapatsada
This Greek recipe dish is served throughout Greece in the summer months when ripe tomatoes are plentiful. It is also delicious served cold.
Ingredients:
2 tbsp olive oil
1 lb tomatoes, peeled and chopped
1 tsp sugar
Salt
Freshly ground black pepper
4 eggs, beaten
Preparation:
Heat the olive oil in a skillet over medium heat and add the tomatoes, sugar, salt and pepper. Cook the mixture for about 30 minutes, stirring occasionally, until all the liquid has evaporated and the mixture has reduced to a thick consistency. Add the eggs and stir constantly until set. Serve immediately in the pan or transfer to a dish.
Servings - 2
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Category: Appetizers, Greek Recipes |
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May 31st, 2007 by Antonis
Spanakopita - Greek Spinach Pie
“Known world-wide!”
Spanakopita is the universal snack in Greece, bought at bakeries and snack shops everywhere. These pies are often eaten on the run on the way to work or to stem mid-morning hunger before lunch, which is usually taken late in most parts of the country.
Ingredients:
10 oz. Frozen Spinach
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
1/2 cup chopped fresh parsley
4 eggs
1 cup crumbled feta cheese
18-20 Phyllo sheets
1/4 cup olive oil
3 tbsp butter
Preparation:
1-Preheat oven to 350 degrees F. Lightly oil a square baking pan.
Heat olive oil in a large skillet over medium heat. Saute onions, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
2-In a medium bowl, mix together eggs and feta. Stir in spinach mixture. Lay 6 phyllo sheets in prepared baking pan, and brush lightly with the melted butter. Lay another 6 phyllo sheets on top, brush with melted butter, and repeat process with 6 more phyllo sheets. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with melted butter, then layer remaining phyllo sheets, brushing each with melted butter. Tuck overhanging dough into pan to seal filling.
3-Bake in preheated oven for 30 to 40 minutes, until golden brown. Test by inserting a table knife to the center. If it comes out relatively clean, your spanakopita is done. Don’t let this go beyond golden brown.
Cut into squares and serve while hot.
Enjoy!
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Category: Appetizers, Greek Recipes |
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