Explore the delightful world of Greek cuisine with 15 dinner recipes that capture the essence of the Mediterranean. Each dish, from the savory layers of Moussaka to the succulent Chicken Souvlaki, showcases fresh ingredients and bold flavors. Indulge in comforting Avgolemono soup or grilled octopus drizzled with lemon. Vegetarian options like Spanakopita and Seafood Orzo reflect Greece's rich culinary tradition. Discover these vibrant recipes that promise to take taste buds on a journey to sun-soaked shores and bustling tavernas.
Classic Greek Moussaka
Moussaka is a beloved traditional Greek dish, often considered a comforting casserole perfect for family gatherings or special occasions.
It features layers of savory ground meat, creamy béchamel sauce, and tender eggplant, making it a hearty meal that embodies the flavors of the Mediterranean. This dish typically takes around 1 hour and 30 minutes to prepare and cook, making it an ideal choice for those looking to impress their loved ones with an authentic Greek culinary experience.
Ingredients:
- 2 large eggplants, sliced into 1/2-inch thick rounds
- 1 lb ground beef or lamb
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup red wine
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- Salt & pepper, to taste
- 2 cups béchamel sauce (prepared or homemade)
- 1 cup grated Parmesan cheese
- Olive oil, for frying
Cooking Steps Instructions:
- Preheat your oven to 375°F (190°C).
- Sprinkle salt on the sliced eggplant and let it sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.
- In a large skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels to remove excess oil.
- In the same skillet, add more olive oil if needed, and sauté the onions and garlic until soft. Add the ground meat and cook until browned, breaking it up with a spoon.
- Stir in the crushed tomatoes, red wine, cinnamon, oregano, salt, and pepper. Simmer the mixture for about 20 minutes until it thickens.
- In a baking dish, layer half of the eggplant slices, followed by the meat mixture, then the remaining eggplant. Pour the béchamel sauce over the top and spread evenly. Sprinkle Parmesan cheese on top.
- Bake in the preheated oven for 45 minutes, or until the top is golden and bubbly. Allow it to rest for about 15 minutes before serving.
Variations, Tips:
- For a vegetarian version, substitute the meat with lentils or a plant-based meat alternative.
- You can add other vegetables like zucchini or potatoes for extra flavor and texture.
- To enhance the béchamel sauce, consider adding a pinch of nutmeg.
- Moussaka can be assembled a day in advance and stored in the fridge before baking, making it a convenient choice for hosting guests.
- Pair with a fresh Greek salad and a glass of red wine to complete the meal.
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Chicken Souvlaki With Tzatziki Sauce
Chicken Souvlaki with Tzatziki Sauce is a classic Greek dish that features marinated and grilled chicken skewers, perfect for a flavorful and healthy dinner option. This dish is ideal for family gatherings or casual get-togethers, offering a delightful taste of Mediterranean cuisine. The preparation time is approximately 20 minutes, with an additional marinating time of at least 30 minutes, plus 10-15 minutes for grilling.
Ingredients:
- 1 pound chicken breast, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 2 garlic cloves, minced
- Salt and pepper to taste
- Skewers (wooden or metal)
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and excess moisture squeezed out
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- Salt to taste
- Fresh dill or mint (optional for garnish)
Cooking Steps:
- In a large bowl, combine olive oil, lemon juice, oregano, minced garlic, salt, and pepper to create the marinade.
- Add the chicken cubes to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes (or up to overnight for more flavor).
- While the chicken marinates, prepare the tzatziki sauce by mixing the Greek yogurt, grated cucumber, olive oil, lemon juice, minced garlic, and salt in a separate bowl.
- If desired, add chopped dill or mint for extra flavor. Refrigerate until ready to serve.
- Preheat the grill to medium-high heat (about 400°F or 200°C). If you're using wooden skewers, soak them in water for 10-15 minutes to prevent burning.
- Thread the marinated chicken cubes onto the skewers, leaving a little space between each piece for even cooking.
- Grill the chicken skewers for 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Serve the chicken souvlaki hot with tzatziki sauce on the side, perfect for dipping.
Variations & Tips:
- For added flavor, you can marinate the chicken with additional spices or herbs such as paprika or rosemary.
- If you want to include vegetables, feel free to alternate pieces of bell pepper, onion, or zucchini on the skewers with the chicken for a colorful and nutritious addition.
- Serve the chicken souvlaki with warm pita bread, a simple Greek salad, or rice for a complete meal.
- Leftover chicken souvlaki is great for lunch the next day—simply slice it over a salad or use it in a wrap.
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Spanakopita: Spinach and Feta Pastry
Spanakopita is a delicious and flaky Greek pastry that features a savory filling of spinach and feta cheese wrapped in layers of crispy phyllo dough. This dish is ideal for anyone who enjoys Mediterranean flavors, making it perfect for appetizers, main courses, or even a delightful snack.
You can prepare Spanakopita in about 30 minutes, with an additional 30-40 minutes for baking, totaling around an hour for a scrumptious Greek treat!
Ingredients:
- 1 package of frozen phyllo dough (16 oz), thawed
- 1 lb fresh spinach, chopped (or 1 package frozen spinach, thawed and drained)
- 8 oz feta cheese, crumbled
- 1 large onion, finely chopped
- 2-3 green onions, chopped
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 1/4 cup fresh dill, chopped (or 1 tsp dried dill)
- Salt and pepper to taste
- 1/2 cup olive oil or melted butter
- Sesame seeds (optional, for topping)
Cooking Steps:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and garlic, and sauté until softened and translucent, about 5 minutes.
3. Add the fresh spinach (or drained frozen spinach) to the skillet and cook until wilted and any excess moisture has evaporated, about 5-7 minutes.
Remove the skillet from heat and let it cool slightly.
4. In a mixing bowl, combine the sautéed spinach mixture, crumbled feta cheese, green onions, beaten eggs, dill, salt, and pepper. Mix until well combined.
5. Lightly brush a baking dish with olive oil or melted butter. Carefully unroll the phyllo dough, keeping it covered with a damp cloth to prevent drying out.
6. Lay one sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush with olive oil or butter.
Repeat this with 5-7 more sheets, layering them in the dish.
7. Spread the spinach and feta mixture evenly over the phyllo layers.
8. Fold the overhanging edges of phyllo dough over the filling. Then, layer additional sheets of phyllo (again brushing each with oil) on top of the filling, tucking the edges down into the dish to seal.
9. Brush the top layer of phyllo with olive oil, and sprinkle sesame seeds if desired.
10. Cut the pastry into squares or triangles (this makes it easier to serve after baking).
11. Bake for 30-40 minutes, or until the pastry is golden brown and crispy.
12. Allow to cool for a few minutes before serving. Enjoy warm!
Variations and Tips:
- For additional flavor, consider adding herbs such as parsley or mint to the filling.
- If you prefer a lighter version, use low-fat feta or cream cheese.
- Spanakopita can be made ahead of time and frozen before baking. Simply bake straight from the freezer, adding a few extra minutes to the cooking time.
- Serve with a side of tzatziki sauce or a fresh Greek salad for a complete meal.
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Greek Lemon Chicken Soup (Avgolemono)
Greek Lemon Chicken Soup, known as Avgolemono, is a classic Greek dish that combines tender chicken, fragrant herbs, and a rich lemony broth thickened with eggs. This comforting and soothing soup is perfect for a cozy dinner, and it's deliciously invigorating on a chilly day or when feeling under the weather.
Preparation time is around 25 minutes, with an additional 30-40 minutes for cooking.
Ingredients:
- 1 pound boneless, skinless chicken breast or thighs
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup water
- 1 cup orzo pasta (or rice)
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon fresh dill or parsley, chopped (optional)
- Salt and pepper, to taste
- Lemon wedges, for serving
Cooking Steps:
- In a large pot, combine the chicken, chopped onion, minced garlic, chicken broth, and water. Bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer for 20-25 minutes, until the chicken is fully cooked.
- Remove the chicken from the pot and allow it to cool slightly. Shred the chicken into bite-sized pieces once it's cool enough to handle.
- Return the shredded chicken to the pot, then add the orzo pasta (or rice). Continue to simmer for an additional 10-12 minutes, or until the pasta is al dente.
- In a separate bowl, whisk together the eggs and lemon juice until well combined.
- To temper the egg mixture, gradually ladle a few spoonfuls of the hot broth into the egg mixture while whisking continuously. This will help prevent the eggs from curdling.
- Slowly pour the tempered egg mixture back into the pot while stirring continuously. Cook for another 2-3 minutes, until the soup thickens slightly.
- Season with salt and pepper to taste. If desired, stir in fresh dill or parsley just before serving.
- Serve hot, garnished with lemon wedges, and enjoy!
Variations & Tips:
- For a heartier soup, add vegetables such as carrots or celery along with the chicken.
- If you prefer a creamier soup, you can add a splash of heavy cream at the end.
- To enhance the flavor, consider adding a bay leaf while cooking the broth and remove it before serving.
- Store leftover soup in the refrigerator for up to 3 days, but keep in mind that the pasta may absorb liquid and become softer as it sits. Reheat gently on the stove.
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Grilled Octopus With Lemon and Olive Oil
Grilled Octopus with Lemon and Olive Oil is a classic Mediterranean dish that embodies fresh flavors and simplicity. This dish is perfect for seafood lovers and is ideal for special occasions or a delightful summer meal with friends and family. The preparation time is approximately 15 minutes, with an additional 1-2 hours for marinating the octopus.
Ingredients
- 2 pounds octopus
- 1 cup olive oil
- 4 cloves garlic, minced
- Juice of 2 lemons
- Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
- Optional: red pepper flakes (for a spicy kick)
Cooking Steps
- Prepare the Octopus: Begin by cleaning the octopus. If it's not pre-cleaned, remove the beak and innards. Rinse thoroughly under cold water.
- Marinate: In a large bowl, mix olive oil, minced garlic, lemon juice, lemon zest, salt, pepper, and optional red pepper flakes. Add the cleaned octopus to the marinade and coat it well. Cover and refrigerate for at least 1 hour, or up to 2 hours for enhanced flavor.
- Preheat the Grill: Preheat your grill to medium-high heat. Make certain the grates are clean and lightly oiled to prevent sticking.
- Grill the Octopus: Remove the octopus from the marinade, allowing excess liquid to drip off. Place it on the grill and cook for about 4-5 minutes on each side until you see grill marks and the flesh becomes tender.
- Serving: Remove the grilled octopus from the grill and allow it to rest for a few minutes. Slice into pieces, drizzle with some additional olive oil, and sprinkle with chopped parsley before serving.
Variations & Tips
- Serve with Side Dishes: Grilled octopus pairs beautifully with Greek salad, roasted vegetables, or tzatziki for dipping.
- Alternative Cooking Methods: If grilling isn't possible, you can also broil the octopus in an oven or sear it in a hot pan.
- Enhancing Flavor: For an additional depth of flavor, consider adding a splash of white wine or a few capers to the marinade.
- Cooking Time: Make sure not to overcook the octopus as it can become tough. It's ready when the flesh is tender but has a slight char.
- Pre-Cooking: If you wish to tenderize the octopus further, boil it in salted water for 30-40 minutes before marinating and grilling.
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Stuffed Grape Leaves (Dolmadakia)
Dolmadakia, or stuffed grape leaves, is a traditional Greek dish that consists of grape leaves wrapped around a filling of rice, herbs, and sometimes minced meat. This dish is perfect for anyone who enjoys Mediterranean flavors and is ideal for gatherings, dinner parties, or simply as a comforting home-cooked meal.
The preparation time is about 30 minutes, with an additional cooking time of approximately 45 minutes, making it a satisfying dish that is sure to impress your guests.
Ingredients:
- 1 jar of grape leaves (about 16 oz), rinsed and drained
- 1 cup of rice (uncooked, preferably long-grain)
- 1 medium onion, finely chopped
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon (optional)
- Juice of 1 lemon (plus additional for serving)
- 1 cup vegetable or chicken broth
Cooking Steps:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the rice and cook for about 2 minutes, allowing the rice to absorb some of the oil.
- Add the parsley, dill, salt, pepper, and cinnamon (if using) to the mixture. Mix well to combine.
- Remove the skillet from heat and add the lemon juice. Stir to incorporate everything together. Allow the filling to cool slightly.
- Take a grape leaf and place it shiny side down on a flat surface. Place about a tablespoon of the filling at the stem end of the leaf.
- Fold the sides of the leaf over the filling and then roll it away from you to create a tight cylinder. Repeat with remaining leaves and filling.
- In a large pot, arrange the stuffed grape leaves seam side down in a single layer. Pack them tightly to prevent unrolling during cooking.
- Pour the broth over the grape leaves, adding more water if needed to cover them. Place a plate upside down on top of the leaves to weigh them down.
- Bring to a simmer over medium heat, then cover and reduce heat to low. Cook for 45 minutes or until the rice is tender and the grape leaves are cooked through.
- Allow to cool slightly before serving. Drizzle with additional lemon juice for taste.
Variations and Tips:
- For a vegetarian version, omit the meat and consider adding chopped walnuts, lemon zest, or even some sautéed mushrooms for extra flavor.
- You can also use quinoa instead of rice for a gluten-free alternative.
- Dolmadakia can be served warm or at room temperature and pair well with tzatziki sauce or yogurt.
- For moisture and flavor, sprinkle with more lemon juice just before serving.
- Leftover stuffed grape leaves can be stored in the refrigerator and reheated for a tasty meal or snack.
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Beef and Lamb Gyros With Homemade Pita
Beef and Lamb Gyros with Homemade Pita is a delightful Greek dish that brings the tantalizing flavors of the Mediterranean right to your home. Perfect for family gatherings or a casual dinner with friends, this recipe will impress both casual diners and food enthusiasts alike. The preparation time is approximately 30 minutes, with an additional 20 minutes for cooking, making it a suitable choice for a weeknight dinner or entertaining guests.
Ingredients:
- 1 lb ground beef
- 1 lb ground lamb
- 1 small onion, grated
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chopped fresh parsley
- 1/4 tsp cayenne pepper (optional)
- Olive oil for grilling
Homemade Pita Ingredients:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp baking powder
- 3/4 cup warm water
- 1 tbsp olive oil
Cooking Instructions:
- Prepare the Gyro Meat: In a large mixing bowl, combine the ground beef, ground lamb, grated onion, minced garlic, dried oregano, cumin, salt, black pepper, chopped parsley, and cayenne pepper (if using). Mix until well combined.
- Shape the Meat: Form the mixture into oval patties or small logs, about 3 inches long.
- Grill the Meat: Heat olive oil in a skillet over medium-high heat. Cook the shaped patties for about 4-5 minutes on each side until browned and cooked through. Alternatively, you can grill them on a barbecue for an authentic flavor.
- Prepare the Pita: In a bowl, combine the flour, salt, sugar, and baking powder. Gradually add warm water and olive oil, mixing until a dough forms. Knead the dough for about 5 minutes until smooth. Cover and let it rest for 15 minutes.
- Cook Pita Bread: Divide the dough into 4-6 equal pieces and roll each piece into a thin circle. Heat a skillet or griddle over medium heat. Cook each pita for about 2 minutes on one side until puffed and lightly brown, then flip and cook for an additional 1-2 minutes.
- Serve: Slice the cooked patties, stuff them into the warm pita with toppings such as tzatziki sauce, fresh tomatoes, onions, and lettuce, and enjoy your homemade beef and lamb gyros!
Variations and Tips:
- Add Spices: Experiment with different spices like paprika or sumac for a personalized flavor.
- Toppings: Besides tzatziki, consider offering hummus, feta cheese, or sliced cucumbers as additional toppings.
- Make Ahead: You can prepare the meat mixture and dough a day in advance and refrigerate them. Simply cook the patties and pita bread when you're ready to serve.
- Vegetarian Option: For a vegetarian version, replace the meat with a mixture of grilled mushrooms, zucchini, and eggplant seasoned with Greek spices.
Enjoy this delicious Greek gyros recipe that's sure to bring smiles around the table!
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Baked Feta With Tomatoes and Herbs
Baked feta with tomatoes and herbs is a delicious Mediterranean-inspired dish that combines the creamy, salty richness of feta cheese with the sweetness of ripe tomatoes and fragrant herbs.
This dish is perfect for sharing at a dinner party or enjoying as a comforting weekday dinner, and it only takes about 30 minutes to prepare. Its vibrant colors and flavors make it a favorite among cheese lovers and a delightful addition to any Greek-themed meal.
Ingredients:
- 250 g feta cheese
- 2 cups cherry tomatoes, halved
- 2-3 tablespoons olive oil
- 2-3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Crusty bread or pita for serving
Instructions:
- Preheat your oven to 400°F (200°C).
- In a baking dish, spread the halved cherry tomatoes evenly.
- Drizzle the olive oil over the tomatoes and sprinkle with minced garlic, oregano, basil, salt, and pepper.
- Place the block of feta cheese in the center of the tomatoes and drizzle a little more olive oil on top of the feta.
- Bake in the preheated oven for about 20-25 minutes, or until the tomatoes are blistered and the feta is golden and softened.
- Remove from the oven and garnish with fresh basil or parsley.
- Serve warm with crusty bread or pita for dipping.
Variations and Tips:
- For added flavor, consider stirring in other vegetables such as bell peppers, zucchini, or eggplant.
- You can experiment with different herbs, such as thyme or rosemary, to customize the dish according to your taste.
- If you prefer a spicier dish, add a pinch of red pepper flakes.
- This baked feta can also be served on top of a salad for a more substantial meal.
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days and can be enjoyed cold or reheated in the oven.
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Traditional Greek Salad
Greek Salad, or Horiatiki, is a fresh and vibrant dish that embodies the flavors and ingredients of the Mediterranean.
It features crunchy vegetables, creamy feta cheese, and tangy olives, making it an ideal dish for warm summer days or as a revitalizing accompaniment to grilled meats.
This salad is perfect for family gatherings, picnics, or a light lunch, and can be prepared in just 15 minutes, allowing you to enjoy a taste of Greece at home without any fuss.
Ingredients:
- 2 large tomatoes, diced
- 1 cucumber, sliced or diced
- 1 red onion, thinly sliced
- 1 bell pepper (any color), diced
- 1 cup Kalamata olives
- 200g feta cheese, crumbled or cubed
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Cooking Steps:
- In a large salad bowl, combine the diced tomatoes, cucumber, red onion, and bell pepper.
- Add the Kalamata olives to the vegetable mixture.
- Crumble or cube the feta cheese and gently toss it into the salad.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine all ingredients.
- Taste and adjust seasoning if necessary.
- Garnish with fresh parsley if desired and serve immediately.
Variations and Tips:
- For added protein, consider adding grilled chicken or chickpeas to the salad.
- Replace the feta cheese with a dairy-free alternative for a vegan version.
- Experiment with different types of olives or include artichoke hearts for an extra twist.
- Make the salad ahead of time, but add the dressing just before serving to keep the vegetables fresh and crisp.
- Serve this salad chilled for an even more invigorating experience on a hot day.
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Herbed Rice With Pine Nuts and Raisins
Herbed Rice with Pine Nuts and Raisins is a delightful side dish that perfectly complements various Greek mains, such as grilled meats or roasted vegetables. This dish is particularly ideal for those looking for a fragrant, nutty, and slightly sweet addition to their dinner table.
With a preparation time of around 10 minutes and a total cooking time of 20 minutes, you'll have a flavorful and aromatic side ready to serve in no time.
Ingredients:
- 1 cup long-grain rice
- 2 cups vegetable or chicken broth
- 1/4 cup pine nuts
- 1/4 cup raisins
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Begin by rinsing the rice under cold water until the water runs clear. This helps to remove excess starch and improves the texture of the rice once cooked.
- In a large saucepan over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic, pine nuts, dried oregano, and dried thyme. Stir frequently for about 2 minutes, allowing the pine nuts to toast lightly and the garlic to become fragrant.
- Stir in the rinsed rice, ensuring that each grain gets coated in the oil and herbs. Sauté for an additional 1-2 minutes.
- Pour in the broth and add the raisins. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes or until the rice absorbs all the liquid and is tender.
- Once cooked, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and season with salt and pepper to taste.
- Garnish with chopped fresh parsley right before serving.
Variations and Tips:
- For a more complex flavor, consider adding a pinch of saffron to the broth before cooking the rice.
- If you prefer a more substantial dish, feel free to mix in cooked chickpeas or diced vegetables, such as bell peppers or zucchini.
- To enhance the nuttiness, you can substitute the pine nuts with slivered almonds or walnuts.
- This herbed rice can be prepared a day in advance; simply reheat in a covered saucepan with a splash of broth or water to keep it moist before serving.
- Pair this rice with a side of Greek yogurt and fresh salad for a complete meal.
Roasted Greek Potatoes With Lemon and Oregano
Roasted Greek Potatoes with Lemon and Oregano is a delightful side dish that beautifully showcases the flavors of Greek cuisine. The combination of crispy, golden roasted potatoes infused with zesty lemon juice and aromatic oregano makes them a perfect accompaniment to grilled meats, seafood, or even as a standalone vegetarian dish.
This easy-to-prepare recipe takes approximately 45 minutes from start to finish, making it an ideal choice for family dinners or gatherings.
Ingredients:
- 2 pounds of baby potatoes, halved
- 1/4 cup olive oil
- 4 cloves garlic, minced
- Juice and zest of 2 lemons
- 2 teaspoons dried oregano
- Salt and black pepper, to taste
- Fresh parsley, for garnish (optional)
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the halved baby potatoes, olive oil, minced garlic, lemon juice, lemon zest, dried oregano, salt, and black pepper. Toss until the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper for easy cleanup.
- Roast in the preheated oven for about 30-35 minutes, or until the potatoes are golden brown and crispy. Toss the potatoes halfway through the cooking time for even browning.
- Once cooked, remove the potatoes from the oven and let them cool slightly before serving.
- Garnish with fresh parsley if desired and enjoy!
Variations and Tips:
- For added flavor, consider adding a sprinkle of crumbled feta cheese on top before serving.
- You can substitute fresh oregano if you have it on hand; use about 1 tablespoon of finely chopped fresh oregano instead of the dried version.
- Feel free to include additional vegetables like bell peppers or red onions for a more robust dish.
- Make it vegan by ensuring any accompaniments are plant-based.
- To achieve an ultra-crispy texture, soak the potatoes in cold water for 30 minutes before cooking, which helps remove excess starch. Drain and dry thoroughly before seasoning and roasting.
Seafood Orzo With Feta and Herbs
Seafood Orzo With Feta and Herbs is a delightful Mediterranean dish that showcases the wonderful combination of seafood and fresh herbs, all tied together with the nutty flavor of orzo pasta. This dish is perfect for seafood lovers and makes for an elegant dinner suitable for family gatherings or a cozy meal with friends. The preparation time is about 30 minutes, making it a convenient option for weeknight dinners or special occasions.
Ingredients:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup shrimp, peeled and deveined
- 1 cup scallops, cleaned
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- Salt and pepper, to taste
- Juice of 1 lemon
Cooking Steps:
- Cook the Orzo: In a large pot of boiling salted water, cook the orzo according to the package instructions until al dente. Drain and set aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
- Add Tomatoes and Seafood: Stir in the cherry tomatoes and cook for another 2 minutes until they soften. Add the shrimp and scallops to the skillet, and cook until the seafood is opaque and cooked through, about 4-5 minutes.
- Combine Ingredients: Add the cooked orzo to the skillet along with oregano, lemon zest, and season with salt and pepper. Stir to combine all the ingredients.
- Finish with Cheese and Herbs: Remove from heat and gently fold in the crumbled feta cheese and chopped parsley. Squeeze lemon juice over the dish before serving.
Variations and Tips:
- Vegetarian Option: Substitute seafood with mushrooms, zucchini, and bell peppers for a delicious vegetarian version.
- Add Spice: For a spicy kick, sprinkle red pepper flakes when sautéing the onion and garlic.
- Make it Creamy: For a richer flavor, add a splash of heavy cream or a dollop of Greek yogurt when mixing in the feta cheese.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to prevent dryness.
Enjoy this delectable Seafood Orzo with Feta and Herbs, a dish that brings the taste of the Mediterranean right to your table!
Eggplant and Zucchini Stifado
Eggplant and Zucchini Stifado is a flavorful Greek dish that embodies the essence of Mediterranean cooking. This hearty vegetarian stew combines the rich textures of eggplant and zucchini with a fragrant tomato sauce infused with spices, making it a perfect choice for both vegetarians and meat-lovers looking to enjoy a wholesome meal.
The preparation time for this dish is approximately 20 minutes, with a cooking time of about 45 minutes, allowing it to marinate in its delicious spices.
Ingredients:
- 2 medium eggplants, diced
- 2 medium zucchinis, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Heat olive oil in a large pot over medium heat. Add the sliced onions and sauté until they become translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced eggplants and zucchini to the pot. Sauté for about 5-7 minutes until they begin to soften.
- Pour in the can of diced tomatoes along with the juice, red wine vinegar, and all of the spices (cinnamon, oregano, cumin, salt, and pepper).
- Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for about 30 minutes. Stir occasionally.
- Once the vegetables are tender and the flavors have melded together, taste and adjust seasonings if needed.
- Serve hot, garnished with fresh parsley.
Variations & Tips:
- For added protein, you can toss in some chickpeas or white beans.
- If you prefer a bit of heat, add a pinch of red pepper flakes while sautéing the onions.
- Serve it over a bed of rice or couscous for a complete meal, or enjoy it with crusty bread.
- This dish can be made ahead of time; it keeps well in the refrigerator for up to three days and flavors improve after a day.
Feta and Spinach Stuffed Chicken Breasts
Feta and Spinach Stuffed Chicken Breasts is a delightful Greek-inspired dish that brings together the wholesome flavors of chicken, creamy feta cheese, and vibrant spinach.
Perfect for a weeknight dinner or for impressing guests at a special gathering, this recipe is simple yet elegant and will take about 30 minutes to prepare, plus additional time for baking. Enjoy this dish with a crisp salad or some roasted potatoes for a satisfying meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup cream cheese, softened
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Olive oil, for drizzling
- Toothpicks or kitchen twine for securing
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the chopped spinach, feta cheese, cream cheese, minced garlic, oregano, lemon zest, salt, and pepper. Mix until well combined.
- Place the chicken breasts on a clean cutting board. Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
- Stuff each chicken breast with the spinach and feta mixture, making sure it is evenly distributed. Secure the opening with toothpicks or tie with kitchen twine.
- Heat a large oven-safe skillet over medium-high heat and drizzle with a little olive oil. Once hot, add the stuffed chicken breasts to the skillet and sear each side for about 3-4 minutes until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the oven and allow it to rest for a few minutes before serving. Discard toothpicks or twine.
Variations and Tips:
- For a lower-calorie option, use reduced-fat cream cheese and feta.
- Add herbs like fresh dill or parsley to the stuffing for additional flavor.
- Incorporate sun-dried tomatoes or olives for a Mediterranean twist.
- Serve with a side of tzatziki sauce for a revitalizing contrast.
- Leftovers are great in salads or sandwiches the next day!
Galaktoboureko: Custard Pie With Phyllo Pastry
Galaktoboureko is a delightful Greek dessert that combines the rich flavors of custard and the crisp texture of phyllo pastry. This traditional sweet is often served at special occasions and family gatherings, making it perfect for anyone who appreciates a touch of elegance in their dessert.
With a preparation time of about 30 minutes and a baking time of roughly 45 minutes, this dish is a satisfying treat that can impress guests or delight family members.
Ingredients:
- 1 package of phyllo pastry (16 oz), thawed
- 1 cup unsalted butter, melted
- 1 cup fine semolina
- 1 cup granulated sugar
- 4 cups whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 cups water (for syrup)
- 1 cup granulated sugar (for syrup)
- 1 teaspoon vanilla extract (for syrup)
- 1 cinnamon stick (optional, for syrup)
Cooking Instructions:
- Prepare the Syrup: In a saucepan, combine 2 cups of water, 1 cup of sugar, 1 teaspoon of vanilla extract, and the cinnamon stick (if using). Bring to a boil, then reduce heat and simmer for about 10 minutes. Remove from heat and let it cool.
- Make the Custard Filling: In another saucepan, heat the milk over medium heat. In a separate bowl, whisk together the eggs, sugar, lemon zest, and semolina. Gradually pour the warm milk into the egg mixture while whisking constantly to temper the eggs. Pour the mixture back into the saucepan and cook over low heat, stirring continuously until it thickens (about 7-10 minutes). Once thickened, remove from heat and allow to cool slightly.
- Assemble the Pie: Preheat your oven to 350°F (175°C). Brush a 9×13 inch baking dish with melted butter. Layer 10 sheets of phyllo pastry in the dish, brushing each sheet with melted butter. Spread the custard mixture evenly over the phyllo. Top the custard with another 10 sheets of phyllo, again brushing each layer with melted butter. Trim any overhanging phyllo around the edges and score the top layer into squares or diamonds.
- Bake: Bake in the preheated oven for about 45 minutes or until golden brown and crispy on top. As soon as you take the galaktoboureko out of the oven, pour the cooled syrup evenly over the hot pie. Let it soak for at least 1 hour before serving, allowing the syrup to be absorbed.
Variations and Tips:
- For added flavor, you can infuse the custard with a hint of orange zest in addition to lemon.
- Consider sprinkling chopped nuts, such as pistachios or walnuts, between the phyllo layers for extra texture.
- If you prefer, you can make individual servings by using muffin tins instead of a large baking dish.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent finish.
- Galaktoboureko can be stored in the refrigerator for several days; just reheat briefly in the oven before serving.
