Scrambled Eggs and Tomatoes

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.

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

Roast Lamb with Lemon Potatoes

In Greece, no special celebration is complete without a whole spit-roasted lamb.

The Easter fast is always broken with a feast of roast lamb, potatoes and green salad.

For city dwellers unable to spit-roast outdoors, a tapsi (round roasting pan) is used in the oven instead.

The free-range goat in Greece is delicious, more delicate in flavor than that available in the West.

I hope you enjoy this Greek Recipe!

Greek – Arni sto fourno

Preparation:

Preheat the oven to 350F. Place the lamb in a large roasting pan.

Rub with half a lemon and sprinkle with salt, pepper and the oregano.

Place the potatoes and garlic around the meat and salt them lightly.

Drizzle the olive oil over the meat and potatoes.

Combine the juice of the remaining lemons with the water and pour over the potatoes.

Roast for 2 to 2 1/2 hours or until the meat is tender.

To serve, allow to rest for 10 minutes, then carve onto plates and serve with the potatoes, garlic cloves and some of the roasting juices as gravy.

Servings – 6

Spanakorizo

Spinach Rice

A favorite and easy Greek recipe!

Preparation:

Heat half the olive oil in a large saucepan over medium heat and saute the green onions and garlic for about 5 minutes or until softened.

Add the rice, dill, and dried herbs and saute for another 2 minutes. Add enough water to just cover the ingredients, then add the spinach and stir constantly until it wilts.

Then, add the remaining 2 tbsp of olive oil, salt and pepper to taste and, if necessary, enough water to just cover the mixture.

Simmer for 15 to 20 minutes or until the rice is cooked and most of the liquid has been absorbed, stirring occasionally to prevent the mixture from sticking to the pan.

At the end, if the mixture is too liquid, remove the saucepan from the heat, stretch a thick tea towel over the pan and replace the lid (the cloth will absorb any extra moisture).

Set aside for a few minutes and then serve.

Serves 4-6

Bechamel Sauce

Bechamel sauce is widely used in baked vegetable and meat dishes, such as the classic Pastichio.

It also is used as topping spread over zucchini or eggplant that has been stuffed with meat sauce.

Preparation:

Heat the milk, bay leaves and allspice in a saucepan over low heat. Melt the butter in another saucepan, than add the flour and whisk for about 5 minutes until combined.

Slowly ladle the hot milk into the flour mixture (discarding the bay leaves and allspice) and whisk constantly until the sauce thickens.

Remove the saucepan from the heat and, when slightly cooked, stir in the cheese and nutmeg.

Makes 4 cups

Zucchini Moussaka

Zucchini Moussaka

A “lighter” version of the traditional Moussaka recipe, which tends to use heavy eggplants and potatoes.

Preparation:

Preheat the oven to 350F. Heat the olive oil in a skillet and saute the zucchini slices, seasoning with salt and pepper and turning once, for 5 minutes or until golden brown. Transfer the vegetables to paper towels to drain.

Lightly oil a 9 x 9 inch square baking dish, and sprinkle half the breadcrumbs on the bottom.

Lay half the zucchini slices on top of the breadcrumbs and cover with half the meat sauce. Add the remaining zucchini slices on top and spread with the remaining meat sauce.

Spread the bechamel sauce evenly over this mixture and sprinkle with the remaining breadcrumbs and cheese.

Bake for 40 minutes. Cut into squares and serve warm.

Serves 6

Lamb, Tomato, Garlic, and Lemon Stew

Greek – Mosxari Kokkinisto

This easy Greek stew recipe originates from the Ionian islands, where it’s commonly made with rabbit or lamb.

Combine it with fresh tomatoes, lemon juice and garlic for an intense Mediterranean flavor.

Preparation:

Place the garlic head in a saucepan of boiling water. Simmer for 15 to 20 minutes or until softened. Meanwhile, heat the olive oil in a large saucepan and saute the lamb pieces on all sides for about 5 minutes or until browned. Stir in the tomatoes and tomato puree.

Remove the garlic from the water and squeeze each clove into the stew. Season with salt and pepper. Add water just to cover and simmer for 1 1/2 hours or until tender. During the last 15 minutes of cooking, stir in the lemon juice. Serve with fried or sauteed potatoes and green beans.

Servings: 4 to 6

Stuffed Peppers

Greek – Peperyes Yemista

Preparation:

Brown ground beef and onions in half the butter and add salt and pepper and cinnamon. Place peppers in casserole and stuff.

Dot with remaining butter. Add tomato paste mixed with water.

Sprinkle with grated cheese or top with slices of cheese. Bake in a 350F oven for 1 hour.

Stuffed peppers may be served immediately.

Servings: 6

Spanakopita

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.

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!

Oven Baked Macaroni

Greek – Makaronia tou Fournou

*Sauce Preparation:

Sauté the onions and garlic.
Add minced meat and brown.
Add peeled tomatoes, tomato puree, bay leaves and salt & pepper.
Simmer for 45 minutes until the meat is tender and the sauce has thickened.
During the last 30 minutes of the sauce cooking: Boil the macaroni in salted water and drain.

**Béchamel Sauce Preparation:

Melt the butter in a milk pan.
Stir in the flour until it forms a paste.
Add the milk a little at a time stirring continuously. (Do not stop stirring otherwise the sauce becomes lumpy).
Lastly pour in ¾ of the cheese and stir until melted.

Preparation:

In an ovenproof dish, place one third of the pasta followed by half the tomato sauce and then half the béchamel sauce. Place second third of pasta and second half of the tomato sauce. Place last third of pasta plus final layer of béchamel sauce. Add a final layer of grated cheese. Place in a medium oven for 45 minutes or until golden brown. Allow to stand for 15 minutes before serving.

Servings: 6-8

Meatball Soup

Giouvarlakia – Meatball Soup with Egg-Lemon Sauce

Greek: γιουβαρλάκια με αυγολέμονο

This is a classic Greek soup, made with avglemono sauce, a mix of eggs and lemon juice.

It’s easy to make and very delicious!

Preparation:

Combine meat, onion, rice, mint, 2 eggs, parsley, salt an pepper to form tiny, marble-sized meatballs. Bring water and olive oil to a boil.

Add meatballs and rice. Cover and let simmer for 30 minutes.

In mixing bowl, beat 2 eggs, and slowly add lemon juice while beating until blended. Pour mixture into soup and stir well.

Season to taste with salt and pepper if needed.

Remove from heat and let sit for 15 minutes before serving.

Serves: 4-6

Avgolemono Soup

Avgolemono Soup

“The Famous & Delicious Greek Lemon Soup”

Preparation:

1. Bring chicken broth to a boil. Salt to taste

2. Add rice, cover, and simmer for 20 minutes

3. Remove from fire

4. In a blender, beat the three eggs, slowly add the lemon juice to the eggs

5. Add one cup of chicken broth, do not stop blending. The constant blending is the secret to prevent curdling of this delicious soup

6. When the eggs and broth are well mixed, pour this mixture back into the remaining broth and rice

7. Stir well over heat, but do not allow to boil

Serves 6

Kreatopita

Kreatopita (Greek Meat Pie) is a spicy Greek dish made with beef or lamb and feta cheese in a phyllo pastry.

Greeks love all kinds of pies. Meat pies are a specialty of the Ionian Islands.

Enjoy this Greek recipe!

PREPARATION:

Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

Lightly brush a 9×13 inch pan with melted butter. Place 1 phyllo sheet in pan and lightly brush with butter. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don’t need to completely cover each phyllo sheet with butter).

Spread cooked rice over phyllo, then sprinkle with minced garlic. Add meat in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over meat.

Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
Pour on olive oil and beef broth. Sprinkle with oregano and pepper.

Finally, add beaten egg. Top with remaining 12 phyllo sheets brushed lightly with melted butter.

Bake for 40 to 50 minutes at 325 degrees F (165 degrees C). during the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C).

Remove from the oven and cool on a rack for 15 minutes.

Cut into diamonds or squares and serve warm.

Pastichio

A classic Greek Recipe, enjoy!

Pastichio – Greek Lasagna

Preparation:

Boil ziti then drain. Meanwhile, brown chopped meat with 1/2 stick butter and tomato paste. Add salt and pepper.

Add remaining ingredients (except eggs) and let mixture cool completely. Then add eggs.

Grease a 13×9 inch pan and pour mixture (with ziti) into pan.

Bake at 350 degrees for 60 minutes or until lightly browned.

This recipe serves 6 to 8.