Greek Recipes
168 recipes found
Quinoa Couscous Salad
A delicious chopped salad!!!! A few simple fresh changes and this salad is always in season. So good I could eat it everyday!
Whole Wheat Greek Yogurt Pancakes
Whole Wheat Greek Yogurt Pancakes .. They're prefect in so many ways .. a healthy, clean slate for any flavor combination
Diane Kochilas' Pasta With Yogurt & Caramelized Onions
This secret just might change your life: you can, and should, dress pasta with Greek yogurt, especially if you also then top it with caramelized onions and grated pecorino. Adapted slightly from The Glorious Foods of Greece (William Morrow Cookbooks, 2001).
Pasta with Mizithra and Garlic
I had this pasta for the first time at a wonderful Greek restaurant in Seattle. The owner told us how to make it, and I follow his instructions to the letter. It's totally unlike any other pasta I've ever had--the strands are coated with golden shards of mizithra cheese and garlic, giving the pasta a deep nutty flavor and an almost prickly texture. The secret here is the mizithra, an aged Greek cheese that doesn't melt when heated, and will brown and caramelize if you cook it in a hot pan. The whole dish comes together in minutes, and it actually tastes better at room temperature than it does warm.
Sheet-Pan Shrimp With Tomatoes, Feta and Oregano
Ready in 10 minutes, this Mark Bittman recipe from 2013 is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they’re available to you. All, he wrote, are “preferable from a sustainability perspective.”
Beet Tzatziki
There is this great cafe, Sofra, owned by the famous Ana Sortun, near my house, and it has a wonderful mezze bar. I often stop by on my way home to get a "pre-dinner snack" from the bar's many selections, like hummus, muhummara, or skordalia which they'll put on a platter for you to eat with crackers or pita. One of those mezze dips that particularly love and always get is their beet tzatziki. It is not only delicious but a beautiful color. The only downside to this dip --- it is quite expensive to buy. So I decided to make up a recipe for my own, and, if I do say so myself, it worked out even better than I expected.Thanks for the inspiration Sofra!
Greek-Style Watermelon Salad
It's not an immediately obvious combination – watermelon, cucumber, olives and feta – but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it's a lovely light lunch; with practically any grilled meat or fish, it's an ideal summer supper.
Watermelon Feta Salad
A simple recipe that is beautiful enough to take center stage at a picnic or barbecue.
Crispy Greek Zucchini
My sister got married in Greece this summer and my favorite part of the trip was the food. Last night we recreated our favorite Greek dishes we enjoyed on vacation. I was I'm charge of making the thin, light, and crispy zucchini strips we enjoyed at so many restaurants. I doubt they use beer in the batter in Greece, but I couldn't resist adding a touch more flavor to this already delicious treat.
Grape Bubbles
Frozen grapes are an easy, quick nutritious treat. To me, they look like bubbles on the plate. This is a mix of Concord, Muscat, and black grapes.
Creamy Roasted Pepper Sauce
This simple & quick Greek-flavor inspired sauce is perfect for sandwiches, burgers, poached eggs---the possibilities are endless!
Wilted Escarole with Feta, Walnuts, and Honey
Searing escarole brings out its light bitter flavor. Sweet honey and creamy, salty feta cheese complement that bitterness and turn this plain leafy green into a restaurant-worthy appetizer.
Roasted Grape Preserve
What to do with tasteless grapes? I treat them to a little heat with some honey to coax their flavor using this recipe for roasted grape preserve.
The Beggle
The flavors in this beggle recipe all work together to create a delicious (and messy) sandwich that's perfect for using up the leftover food in your fridge.
Simplest Strawberry Frozen Greek Yogurt - no machine needed
This is a quick and creamy frozen yogurt is based on Greek (or other) yogurt with no ice cream maker needed. I got the idea from Good Housekeeping but I doubled the yogurt to make it more luscious and creamy. Still very low on the calories. (Just use 1/2 the yogurt if you want to revert to the 70 calories per serving original.) It is meant to be eaten right away before it is completely hard. But if you save some leftover, just let it sit on the counter to soften before serving.
Drunken Grapes
Less a recipe and more a suggestion, this came from a Greek friend who liked to entertain. Is it a snack or a drink? You decide. Watch out - they sneak up on you!
Honey & Goat Cheese Stuffed Grapes
I love goat cheese and I love grapes, so a few years ago I decided to combine them in a fun and tasty way to make an appetizer. They are now "expected" especially by my girlfriends at most get togethers. They take a little work up front byt they can be made ahead of time and they just explode with flavor! Enjoy!!
The WFP: Greek Mahogany Potatoes
The idea for this recipe comes from Avgolimono soup. Some recipes are more about guidelines than about measurements. This is one of those recipes.
Tomato and Feta Salad
No oil, dressing, vinegar, or salt. Requiring only three ingredients, this refreshing tomato salad is deliciously simple and great in the summer. Use two medium basil leaves and one rounded tablespoon of feta per tomato. Although room-temperature tomatoes provide more flavor, a more refreshing salad can be made by chilling the final salad for a half hour before serving.
"Kazan Dipi" a.k.a. "Bottom of the Pan"
This fresh rosewater tasting cream recipe has the burned sugar flavour and is very popular in Northern Greece. The name Kazan Dipi means "Bottom of the Pan".
Creamy Greek Yogurt
This is one of my favorite must-have ingredient in our house. I love the whole process, from the actual making of the yogurt to straining it for the thick creamy result. It is as rewarding as the smell of baked cookies and a well-risen loaf of bread. I use this for everything: breakfast, snack, appetizer dishes, and also makes a fabulous substitute for sour cream.
heirloom tomato salad
Can use the cherry tomatoe kind or big tomatoes cut into chunks. This is so refreshing and great with Blanc des Karantes.
Tzatziki with beets and mint
Interestingly beets are a great substitute for the classic cucumber in this dish. I have had great success serving it as a side dish for fish such as cod or tilapia.
Leek and Yogurt Pie
This vegetable pie is based on a recipe from Diane Kochilas’s “The Glorious Foods of Greece,” an essential compendium for anyone interested in that country’s regional cuisines. I’ve added the walnuts and dill. In the original recipe, butter is used instead of olive oil.