Hearty Moussaka
Moussaka is a classic Greek dish that combines layers of eggplant, ground meat, and a creamy béchamel sauce, making it a hearty and comforting meal perfect for fall evenings. This dish is rich in flavors and textures, showcasing the essence of Greek cuisine. Here’s how to make a delicious Moussaka that will warm you up during the chilly autumn months.
| Ingredient |
Quantity |
| Eggplants |
2 medium |
| Ground beef or lamb |
1 lb (450 g) |
| Onion |
1 large, chopped |
| Garlic |
2 cloves, minced |
| Tomato paste |
2 tbsp |
| Diced tomatoes |
1 can (14 oz) |
| Olive oil |
4 tbsp |
| Ground cinnamon |
1 tsp |
| Ground nutmeg |
½ tsp |
| Salt |
To taste |
| Black pepper |
To taste |
| Potatoes |
2 medium, sliced |
| Milk |
2 cups |
| Butter |
4 tbsp |
| All-purpose flour |
¼ cup |
| Egg |
1 large |
| Grated Parmesan cheese |
½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Slice the eggplants and sprinkle with salt; let sit for 30 minutes, then rinse and pat dry.
- Heat olive oil in a pan and sauté onions and garlic until soft, then add the ground meat and cook until browned.
- Stir in tomato paste, diced tomatoes, cinnamon, nutmeg, salt, and pepper; simmer for about 20 minutes.
- In another pan, sauté potato slices until slightly softened, then layer them in the bottom of a baking dish.
- Layer the eggplant slices on top of the potatoes, followed by the meat mixture.
- For the béchamel sauce, melt butter in a saucepan, whisk in flour, and gradually add milk while stirring until thickened. Remove from heat, stir in the egg and Parmesan.
- Pour the béchamel over the moussaka layers and bake for about 45 minutes or until golden.
- Allow to cool slightly before serving. Enjoy your hearty Greek-inspired Moussaka!
Traditional Greek Lamb Stew
Traditional Greek Lamb Stew is a comforting and flavorful dish that celebrates the depth of Greek culinary heritage. This stew, often prepared with tender lamb, hearty vegetables, and fragrant herbs, is perfect for those chilly fall nights, bringing warmth and satisfaction to the table.
| Ingredient |
Quantity |
| Lamb shoulder |
2 lbs (900 g) |
| Olive oil |
3 tbsp |
| Onion |
1 large, chopped |
| Garlic |
3 cloves, minced |
| Carrots |
2 medium, sliced |
| Potatoes |
2 medium, cubed |
| Diced tomatoes |
1 can (14 oz) |
| Chicken or beef broth |
2 cups |
| Red wine |
1 cup |
| Dried oregano |
1 tbsp |
| Ground cinnamon |
½ tsp |
| Salt |
To taste |
| Black pepper |
To taste |
| Fresh parsley |
For garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and brown the lamb pieces on all sides.
- Add the chopped onion and minced garlic, and sauté until softened.
- Stir in the sliced carrots, cubed potatoes, diced tomatoes, broth, and red wine.
- Season with oregano, cinnamon, salt, and pepper, and bring the mixture to a boil.
- Reduce the heat, cover, and simmer for about 1.5 to 2 hours, until the lamb is tender.
- Serve the stew hot, garnished with fresh parsley. Enjoy your traditional Greek lamb stew!
Pumpkin and Feta Spanakopita
Pumpkin and Feta Spanakopita is a delightful twist on the classic Greek pastry, combining the sweetness of roasted pumpkin with the tangy creaminess of feta cheese, all nestled within flaky layers of phyllo dough. This dish is perfect for fall evenings, offering a savory yet comforting flavor that highlights the best seasonal ingredients.
| Ingredient |
Quantity |
| Phyllo dough |
1 package (16 oz) |
| Pumpkin |
2 cups, roasted and mashed |
| Feta cheese |
1 cup, crumbled |
| Spinach |
2 cups, fresh or frozen, thawed and drained |
| Onion |
1 medium, chopped |
| Garlic |
2 cloves, minced |
| Olive oil |
3 tbsp |
| Egg |
1, beaten |
| Fresh dill |
2 tbsp, chopped |
| Nutmeg |
¼ tsp |
| Salt |
To taste |
| Black pepper |
To taste |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a skillet, heat olive oil over medium heat and sauté the chopped onion and garlic until softened.
- In a bowl, combine the roasted pumpkin, crumbled feta, spinach, sautéed onion and garlic, beaten egg, dill, nutmeg, salt, and pepper.
- Lay one sheet of phyllo dough in the baking dish and brush with olive oil; repeat with several sheets.
- Spread the pumpkin and feta mixture over the phyllo layers, then top with additional phyllo sheets, brushing each layer with olive oil.
- Cut the spanakopita into squares and bake in the preheated oven for about 30-35 minutes until golden brown and crisp.
- Let cool slightly, then serve warm. Enjoy your delicious Pumpkin and Feta Spanakopita!
Greek-Style Roasted Vegetables
Greek-Style Roasted Vegetables are a vibrant and flavorful dish that celebrates the bounty of autumn produce. This recipe features a medley of seasonal vegetables roasted to perfection, accented with traditional Greek flavors such as olive oil, lemon, and herbs. It’s a wholesome and colorful side dish that pairs well with any protein or can stand alone as a light vegetarian meal.
| Ingredient |
Quantity |
| Zucchini |
2, sliced |
| Bell peppers |
2, chopped |
| Red onion |
1, sliced |
| Eggplant |
1, cubed |
| Cherry tomatoes |
1 cup, halved |
| Olive oil |
3 tbsp |
| Fresh oregano |
2 tbsp, chopped |
| Fresh thyme |
1 tbsp, chopped |
| Lemon juice |
2 tbsp |
| Salt |
To taste |
| Black pepper |
To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the zucchini, bell peppers, red onion, eggplant, and cherry tomatoes.
- Drizzle with olive oil, lemon juice, and sprinkle with oregano, thyme, salt, and pepper; toss to coat.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, until vegetables are tender and slightly caramelized.
- Remove from the oven, serve warm, and enjoy your Greek-Style Roasted Vegetables!
Stuffed Bell Peppers With Quinoa and Herbs
Stuffed Bell Peppers with Quinoa and Herbs are a delightful and nutritious dish that embodies the essence of Greek cuisine. These vibrant peppers are filled with a savory blend of fluffy quinoa, fresh herbs, and aromatic spices, making them a satisfying and wholesome meal. They can be enjoyed as a vegetarian main dish or served alongside your favorite protein.
| Ingredient |
Quantity |
| Bell peppers (large) |
4 |
| Quinoa |
1 cup |
| Vegetable broth |
2 cups |
| Red onion |
1, diced |
| Garlic |
2 cloves, minced |
| Fresh parsley |
¼ cup, chopped |
| Fresh dill |
¼ cup, chopped |
| Olive oil |
2 tbsp |
| Lemon juice |
2 tbsp |
| Salt |
To taste |
| Black pepper |
To taste |
| Feta cheese (optional) |
½ cup, crumbled |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Rinse the quinoa under cold water, then combine with vegetable broth in a pot. Bring to a boil, cover, and simmer for about 15 minutes or until all liquid is absorbed. Fluff with a fork.
- In a skillet, heat olive oil over medium heat and sauté the diced onion and minced garlic until soft.
- In a large bowl, combine cooked quinoa, sautéed onion and garlic, parsley, dill, lemon juice, salt, and pepper. If desired, stir in crumbled feta cheese.
- Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the quinoa mixture, packing it gently.
- Place the stuffed peppers upright in the baking dish and cover with foil. Bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
- Remove from the oven, let cool slightly, and serve warm. Enjoy your Stuffed Bell Peppers with Quinoa and Herbs!
Chicken Souvlaki With Tzatziki
Chicken Souvlaki with Tzatziki is a quintessential Greek dish that features tender, marinated chicken skewers grilled to perfection and served with a creamy, invigorating tzatziki sauce. This dish is not only flavorful but also easy to prepare, making it perfect for fall dinners or outdoor gatherings.
| Ingredient |
Quantity |
| Chicken breast |
1.5 lbs, cubed |
| Olive oil |
3 tbsp |
| Lemon juice |
2 tbsp |
| Garlic |
3 cloves, minced |
| Dried oregano |
1 tsp |
| Paprika |
1 tsp |
| Salt |
To taste |
| Black pepper |
To taste |
| Wooden or metal skewers |
8-10 |
Tzatziki Sauce Ingredients:
| Ingredient |
Quantity |
| Greek yogurt |
1 cup |
| Cucumber |
1 small, grated |
| Garlic |
1 clove, minced |
| Olive oil |
1 tbsp |
| Fresh dill |
2 tbsp, chopped |
| Lemon juice |
1 tbsp |
| Salt |
To taste |
Cooking Steps:
- In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add cubed chicken and marinate for at least 30 minutes.
- For the tzatziki sauce, strain the grated cucumber, mix with Greek yogurt, minced garlic, olive oil, dill, lemon juice, and salt in a separate bowl.
- Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers.
- Grill the chicken skewers for 10-12 minutes, turning occasionally until fully cooked and slightly charred.
- Serve the chicken souvlaki hot with the tzatziki sauce on the side for dipping. Enjoy!
Greek Avgolemono Soup
Greek Avgolemono Soup is a traditional Greek dish that combines the comforting flavors of chicken broth with a tangy egg-lemon sauce, producing a rich, creamy soup that warms the soul. This classic dish is perfect for fall dinners, offering a delicious balance of acidity and creaminess, and can be enriched with tender pieces of chicken and fluffy rice.
| Ingredient |
Quantity |
| Chicken broth |
6 cups |
| Cooked chicken |
1 cup, shredded |
| Rice |
1/2 cup |
| Eggs |
3 |
| Lemon juice |
1/4 cup |
| Fresh dill |
2 tbsp, chopped |
| Salt |
To taste |
| Black pepper |
To taste |
Cooking Steps:
- In a large pot, bring the chicken broth to a simmer and add the rice. Cook until the rice is tender, about 15 minutes.
- In a separate bowl, whisk together the eggs and lemon juice until well combined.
- Slowly temper the egg mixture with a ladle of hot broth, whisking constantly to prevent curdling.
- Gradually stir the tempered egg mixture back into the pot with the broth and rice, ensuring the soup does not boil.
- Stir in the shredded chicken, adjust seasoning with salt and pepper, and add fresh dill before serving. Enjoy warm!
Baked Eggplant With Tomato and Cheese
Baked Eggplant with Tomato and Cheese is a delicious Greek-inspired dish that showcases the robust flavors of roasted eggplant layered with a rich tomato sauce, topped with a melty cheese blend. This hearty and savory recipe is perfect for fall dinners, bringing warmth and comfort to the table while capturing the essence of Mediterranean cuisine.
| Ingredient |
Quantity |
| Eggplants |
2 large, sliced into rounds |
| Olive oil |
3 tbsp |
| Garlic |
3 cloves, minced |
| Canned crushed tomatoes |
2 cups |
| Dried oregano |
1 tsp |
| Salt |
To taste |
| Black pepper |
To taste |
| Feta cheese |
1 cup, crumbled |
| Mozzarella cheese |
1 cup, shredded |
| Fresh parsley |
2 tbsp, chopped (for garnish) |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Arrange the sliced eggplant on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Bake for about 25 minutes until tender.
- In a skillet, heat olive oil over medium heat, add minced garlic and cook until fragrant. Stir in crushed tomatoes and oregano, simmer for 10 minutes.
- Layer half of the baked eggplant in an ovenproof dish, pour half of the tomato sauce, sprinkle with feta cheese, and repeat the layers.
- Top with shredded mozzarella cheese and bake for an additional 20-25 minutes until the cheese is bubbly and golden. Garnish with fresh parsley before serving. Enjoy warm!
Rustic Bougatsa With Pumpkin Filling
Rustic Bougatsa with Pumpkin Filling is a delightful Greek pastry that combines flaky phyllo dough with a sweet and spiced pumpkin filling, perfect for cozy fall dinners. This dish not only highlights the flavors of autumn but also offers a nod to traditional Greek cuisine, making it a comforting addition to any meal.
| Ingredient |
Quantity |
| Phyllo dough |
1 package (about 20 sheets) |
| Pumpkin puree |
2 cups |
| Granulated sugar |
1/2 cup |
| Ground cinnamon |
1 tsp |
| Ground nutmeg |
1/4 tsp |
| Eggs |
2 large, beaten |
| Vanilla extract |
1 tsp |
| Olive oil or melted butter |
1/2 cup |
| Powdered sugar (for dusting) |
As needed |
Cooking Steps:
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a bowl, mix pumpkin puree, granulated sugar, eggs, vanilla extract, cinnamon, and nutmeg until well combined.
- Lay a sheet of phyllo dough in the prepared baking dish, brushing it lightly with olive oil or melted butter. Repeat with 6-8 sheets, layering them.
- Spread the pumpkin filling evenly over the phyllo layers, then top with additional layers of phyllo, brushing each with olive oil or butter.
- Cut the bougatsa into squares, then bake for 30-35 minutes or until golden brown.
- Allow to cool slightly, dust with powdered sugar, and serve warm. Enjoy the comforting flavors of this rustic pastry!
Lemony Greek Potatoes
Lemony Greek Potatoes are a classic side dish that embodies the vibrant flavors of Greek cuisine. These roasted potatoes are infused with fresh lemon juice, olive oil, garlic, and aromatic herbs, making them a perfect accompaniment to any fall dinner. Their crispy edges and tender centers bring warmth and comfort to your table, elevating your meal with a zesty twist.
| Ingredient |
Quantity |
| Potatoes |
2 pounds (Yukon Gold or red) |
| Olive oil |
1/4 cup |
| Lemon juice |
1/4 cup |
| Garlic |
4 cloves, minced |
| Dried oregano |
1 tsp |
| Salt |
1 tsp |
| Black pepper |
1/2 tsp |
| Fresh parsley (for garnish) |
Optional, chopped |
Cooking Steps:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and cut the potatoes into wedges, then place them in a large bowl.
- In a separate bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper.
- Pour the lemon mixture over the potatoes and toss until the wedges are evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet and roast for 30-35 minutes, or until golden brown and crispy, flipping halfway through.
- Once done, remove from the oven, garnish with fresh parsley if desired, and serve warm. Enjoy your zesty, flavorful potatoes!
Honey and Walnut Baklava
Honey and Walnut Baklava is a sweet, layered pastry that captures the essence of Mediterranean desserts. Known for its rich, flaky texture and sweet, nutty flavor, this iconic dish features sheets of phyllo dough filled with chopped walnuts and kissed with honey syrup. Perfect for serving at a fall dinner or any special occasion, baklava is sure to impress your guests and satisfy their sweet tooth.
| Ingredient |
Quantity |
| Phyllo dough |
1 package (16 oz) |
| Walnuts, finely chopped |
2 cups |
| Ground cinnamon |
1 tsp |
| Sugar |
1/2 cup |
| Butter, melted |
1 cup (2 sticks) |
| Honey |
3/4 cup |
| Water |
1/2 cup |
| Vanilla extract |
1 tsp |
| Lemon juice |
1 tbsp |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with melted butter.
- In a bowl, combine the chopped walnuts, sugar, and cinnamon; set aside.
- Place one sheet of phyllo dough in the dish, brushing it lightly with melted butter before adding another layer. Repeat for about 8 sheets.
- Spread a layer of the walnut mixture on top of the phyllo, then cover it with another 4 sheets of phyllo, brushing each layer with butter.
- Repeat the process, alternating between layers of the walnut mixture and phyllo sheets, until all ingredients are used, finishing with several layers of phyllo on top.
- Cut the assembled baklava into diamond or square shapes using a sharp knife before baking.
- Bake in the preheated oven for about 45-50 minutes or until golden brown and crisp.
- While the baklava is baking, prepare the syrup by combining honey, water, vanilla extract, and lemon juice in a saucepan; bring to a boil and simmer for about 10 minutes.
- Once the baklava is finished baking, immediately pour the hot syrup over it. Let it cool for several hours or overnight before serving. Enjoy your delightful baklava!
