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Chilled Sugar Snap Pea Soup
Soup American

Chilled Sugar Snap Pea Soup

4.0

Prep
15 min
Cook
15 min
Total
210 min

Instructions

  1. 1 Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
  2. 2 Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
  3. 3 Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
  4. 4 Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
  5. 5 Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
  6. 6 Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.

By John Mitzewich

Green Pea and Mint Soup
Soup American

Green Pea and Mint Soup

4.1

Prep
5 min
Cook
35 min
Total
100 min

Instructions

  1. 1 Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
  2. 2 Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
  3. 3 Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

By dakota kelly

Turkish Red Lentil Soup with Mint
Soup Middle Eastern

Turkish Red Lentil Soup with Mint

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat oil in a large pot over medium heat. Add onion and sauté until beginning to soften, about 2 minutes. Stir in garlic and cook for 2 minutes. Add diced tomatoes and cook for 10 minutes.
  3. 3 Stir in chicken stock, lentils, bulgur, rice, tomato paste, mint, paprika, cayenne pepper, salt, and black pepper; bring to a boil. Reduce heat to medium-low and simmer until lentils and rice are tender, about 30 minutes.
  4. 4 Puree soup with an immersion blender until smooth.

By Jenna

Halloumi and Zucchini Frittata
Breakfast Greek

Halloumi and Zucchini Frittata

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a small, ovenproof skillet over medium heat. Add zucchini and a pinch of salt and cook until soft, about 5 minutes. Add chopped mint and dill, and cook 1 minute more.
  2. 2 Beat eggs with salt and pepper in a small bowl. Pour into the hot skillet with the zucchini and briefly stir. Cook without stirring to allow the bottom of the frittata to set, about 2 minutes. Use a spatula around the edges of the skillet to ensure that the frittata isn't sticking as the bottom starts to set.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Lay the slices of halloumi on the top of the frittata as the edges start to set. Place the skillet under the broiler until the top of the frittata is fully set and cheese is slightly browned, about 5 minutes. Serve immediately or at room temperature.

By Diana Moutsopoulos

Pickled Cucumber, Fig, and Halloumi Salad
Dinner Greek

Pickled Cucumber, Fig, and Halloumi Salad

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cut cucumber into chunky half-moons, then scrape out the core. Place cucumber in a medium bowl with vinegar, honey, chile flakes, and salt; set aside to pickle for 10 to 15 minutes.
  2. 2 While the cucumbers are pickling, toast hazelnuts in a medium skillet over medium heat until browned and fragrant, 5 to 10 minutes. Remove from the skillet and chop coarsely when cool enough to handle.
  3. 3 Slice halloumi cheese into 3/8-inch slices and place in a nonstick skillet over medium heat. Cook until crisp, 2 to 3 minutes per side.
  4. 4 Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.

By OneWholesomeMeal

Tzatziki Sauce (Yogurt and Cucumber Dip)
Pantry Greek

Tzatziki Sauce (Yogurt and Cucumber Dip)

4.5

Prep
15 min
Cook
Total
615 min

Instructions

  1. 1 Line a colander with two layers of cheesecloth; place over a medium bowl. Place yogurt in cheesecloth-lined colander; cover colander with plastic wrap. Drain yogurt in the refrigerator, 8 hours to overnight.
  2. 2 Meanwhile, place grated cucumber on a paper-towel-lined plate; drain 1 to 2 hours.
  3. 3 Combine yogurt, cucumber, parsley, mint, lemon juice, garlic, salt, and black pepper in a bowl. Refrigerate before serving, at least 2 hours.

By Lobbylady

Roasted Garlic Tzatziki
Snack Greek

Roasted Garlic Tzatziki

4.4

Prep
15 min
Cook
Total
1455 min

Instructions

  1. 1 Place yogurt in a paper coffee filter, paper towels, or 4 layers of cheesecloth set in a strainer or colander set over a bowl. Strain yogurt in the refrigerator for 24 hours.
  2. 2 Peel and grate cucumber; squeeze out excess water and place into a bowl. Add strained yogurt, mint, garlic purée, lemon juice, and olive oil; stir to combine. Season with salt; chill before serving.

By Diana Moutsopoulos

Greek Rice Salad
Greek

Greek Rice Salad

4.5

Prep
20 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Bring brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool, fluffing occasionally with a fork.
  2. 2 Toss avocado and lemon juice together in a large bowl. Add tomatoes, cucumber, feta, onion, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined.
  3. 3 Fold cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

By Audrey Noland

Crispy Greek Fries
Dinner Greek

Crispy Greek Fries

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Mix Greek seasoning, lemon zest, salt, and pepper together in a small bowl.
  3. 3 Spread potatoes into a single layer on a baking sheet; drizzle with oil and stir until coated. Sprinkle seasoning mixture evenly over top.
  4. 4 Bake in the preheated oven until tender when pierced with a fork, about 20 minutes.
  5. 5 Remove from the oven and immediately sprinkle feta cheese and mint over top.

By cheesemite

My Own Famous Stuffed Grape Leaves
Dinner Greek

My Own Famous Stuffed Grape Leaves

4.6

Prep
45 min
Cook
75 min
Total
150 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium-high heat. Add rice, onion, dill, and mint; sauté until onion is soft, about 5 minutes. Pour in 1/2 of the broth, reduce the heat to low, and simmer until rice is almost cooked through, 10 to 15 minutes. Stir in 1/2 of the lemon juice and remove from the heat.
  2. 2 Plunge grape leaves into a deep container of very hot water until soft, about 10 seconds; pat dry.
  3. 3 Place a grape leaf onto a work surface with the shiny side facing down. Place 1 teaspoon rice mixture on leaf at the stem end; fold both sides in toward the center and roll up from the wide bottom to the top. Place stuffed leaf into a 4-quart pot. Repeat to stuff remaining leaves, packing them into the pot tightly so they don't open while cooking.
  4. 4 Drizzle olive oil and remaining lemon juice over leaves, then pour in remaining broth to cover. Cover the pot and simmer for about 1 hour; do not let it boil as the stuffing may burst out of the leaves.
  5. 5 Remove from the heat, uncover, and let cool for 30 minutes. Transfer to a serving dish and serve.

By Patti Moschonas

Feta Burgers
Lunch Greek

Feta Burgers

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Mix ground beef, feta cheese, minced onion, red bell pepper, mint, parsley, garlic powder, onion powder, seasoned salt, and black pepper together in a large bowl until evenly mixed; shape into 6 patties.
  3. 3 Cook the burgers until they are beginning to firm, and are hot and slightly pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Maria

Herbed Greek Roasted Potatoes with Feta Cheese
Side Dish Greek

Herbed Greek Roasted Potatoes with Feta Cheese

4.7

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
  2. 2 Stir together potatoes, water, olive oil, lemon juice, garlic, salt, and pepper in a large bowl until potatoes are evenly coated. Pour into the prepared baking dish.
  3. 3 Roast in the preheated oven until potatoes begin to brown, about 40 minutes. Season potatoes with oregano and mint. If mixture appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake until potatoes are very tender, about 40 minutes more. Top with feta cheese to serve.

By Cat Lady Cyndi

Margaret's Keftedes (Greek Meatballs)
Dinner Greek

Margaret's Keftedes (Greek Meatballs)

4.3

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Moisten the bread pieces with the milk in a large bowl, and set aside.
  2. 2 Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped.
  3. 3 Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
  4. 4 Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter.
  5. 5 Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
  6. 6 Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes.
  7. 7 Drain meatballs on a paper towel-lined plate. Repeat with remaining meatballs.

By Shandeen Gemanis

Easy Fasolakia
Dinner Greek

Easy Fasolakia

5.0

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Heat 1/4 cup olive oil in a skillet over medium heat; cook and stir onion until tender, about 10 minutes. Mix remaining olive oil, green beans, tomatoes, potato, mint, parsley, salt, and pepper into onion, adding enough water to cover the whole mixture. Bring liquid to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 1 hour.

By Jimmy the Greek

Dolmas (Stuffed Grape Leaves)
Dinner Greek

Dolmas (Stuffed Grape Leaves)

3.8

Prep
30 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Heat oil in a medium saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Stir in rice, then add enough hot water to cover. Cover and simmer until rice is halfway cooked, about 10 minutes.
  2. 2 Remove from the heat and stir in tomato paste, currants, pine nuts, cinnamon, mint, dill, allspice, and cumin. Let mixture cool, about 15 minutes.
  3. 3 Prepare a large pot by placing an inverted plate on the bottom; this will protect the dolmas from direct heat during steaming.
  4. 4 Cut off and discard any grape leaf stems. Place about 1 teaspoon cooled rice mixture into the center of a leaf. Fold in the sides, then roll into a cigar shape. Place into the prepared pot. Repeat to make remaining dolmas.
  5. 5 Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

By WhirledPeas

Chef John's Tzatziki Sauce
Pantry Greek

Chef John's Tzatziki Sauce

4.8

Prep
15 min
Cook
Total
205 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
  3. 3 Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
  4. 4 Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
  5. 5 For best results, cover bowl with plastic wrap and refrigerate for a few hours or overnight. Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
  6. 6 Enjoy!

By John Mitzewich

Marinated Greek-Inspired Chickpea Salad
Dinner Greek

Marinated Greek-Inspired Chickpea Salad

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl.
  2. 2 Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette.
  3. 3 Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.

By Michelle Walker

Lamb Stew with Green Beans
Dinner Greek

Lamb Stew with Green Beans

4.6

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
  2. 2 Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

By Kathy Bezemes Walstrom

Greek Tomato Feta Fritters (Domatokeftethes)
Appetizer Greek

Greek Tomato Feta Fritters (Domatokeftethes)

4.8

Prep
15 min
Cook
5 min
Total
65 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine. Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
  3. 3 Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached. Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
  4. 4 Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
  5. 5 Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side.
  6. 6 Flip once more and fry for an additional 30 seconds, if desired.
  7. 7 Serve warm or at room temperature.

By John Mitzewich

Greek Chicken Couscous Bowl
Greek

Greek Chicken Couscous Bowl

4.8

Prep
35 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
  2. 2 While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
  3. 3 Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
  4. 4 Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.

By Kim

Mint Crusted Rack of Lamb
Dinner Greek

Mint Crusted Rack of Lamb

4.9

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 For the crust: Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Prepare a medium bowl of ice water and set aside.
  2. 2 Bring a small pot of water to a boil. Boil mint leaves for about 10 seconds. Transfer mint leaves to the reserved ice water for 30 seconds. Drain and squeeze dry.
  3. 3 Combine mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until coarsely chopped. Transfer mint mixture to a medium bowl. Stir in Parmigiano-Reggiano cheese and set aside.
  4. 4 Combine Dijon mustard and honey in a small bowl and set aside.
  5. 5 Slice 1/2 to 1-inch slits between each rib bone to ensure the meat roasts evenly. Season each rack with salt and black pepper on all sides. Heat vegetable oil in a large skillet over high heat. Brown each lamb rack on meat side, 2 to 3 minutes. Transfer lamb racks to the foil-lined baking sheet, meat side up.
  6. 6 Brush each rack with reserved mustard-honey mixture. Sprinkle mint-bread crumb mixture evenly over top and sides of each rack, pressing lightly into meat so mixture adheres. Roast in the preheated oven until browned on top and medium-rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C).
  7. 7 Make the vinaigrette: Combine extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and black pepper in a jar with a lid. Shake vigorously until emulsified, about 30 seconds.
  8. 8 Just before serving, drizzle the vinaigrette evenly over the lamb.

By John Mitzewich

Lamb and Rice Stuffed Grape Leaves
Appetizer Greek

Lamb and Rice Stuffed Grape Leaves

4.8

Prep
45 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.
  2. 2 Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
  3. 3 Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.
  4. 4 Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.
  5. 5 Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover the pot, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until rice is tender, 10 to 15 minutes longer.
  6. 6 Serve warm or chilled. Garnish with curls of lemon zest, if desired.

By John Mitzewich

Kolokithokeftedes (Greek Zucchini Fritters)
Dinner Greek

Kolokithokeftedes (Greek Zucchini Fritters)

3.0

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
  2. 2 At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
  3. 3 Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
  4. 4 Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
  5. 5 Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
  6. 6 Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
  7. 7 Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.

By gus

Grilled Greek Chicken Breasts with Whipped Feta
Dinner Greek

Grilled Greek Chicken Breasts with Whipped Feta

4.9

Prep
15 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut chicken breasts in half lengthwise.
  3. 3 Whisk vinegar, salt, black pepper, thyme, oregano, rosemary, garlic powder, and cayenne pepper together in a large glass or ceramic bowl. Add chicken and toss to thoroughly and evenly coat. Add ¼ cup olive oil; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 to 12 hours (2 to 3 hours is ideal).
  4. 4 Place Greek yogurt in a separate bowl; crumble in feta cheese. Add 1 tablespoon mint, minced garlic, and lemon zest; whip with an electric mixer or whisk until light and fluffy. Taste; adjust seasonings. Cover the bowl with plastic wrap; refrigerate until needed.
  5. 5 Preheat an outdoor charcoal grill until coals are white and very hot; lightly oil the grate.
  6. 6 Cook chicken on the preheated grill over hot coals for about 4 minutes per side; continue flipping and grilling until chicken is no longer pink in centers and an instant-read thermometer inserted into centers reads at least 150 degrees F (65 degrees C). Off heat, rest for about 5 minutes.
  7. 7 Spread whipped feta onto a serving platter or plate; place chicken over top.
  8. 8 Sprinkle chicken and feta with parsley and remaining 2 tablespoons mint.

By John Mitzewich

Kreatopita Argostoli
Dinner Greek

Kreatopita Argostoli

4.5

Prep
Cook
Total

Instructions

  1. 1 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.
  2. 2 Lightly brush a 9x13 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).
  3. 3 Spread cooked rice over phyllo, then sprinkle with minced garlic. Add lamb in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over lamb.
  4. 4 Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
  5. 5 Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.
  6. 6 Top with remaining 12 phyllo sheets brushed lightly with melted butter.
  7. 7 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.

By Christine L

Greek Lamb Feta Burgers With Cucumber Sauce
Dinner Greek

Greek Lamb Feta Burgers With Cucumber Sauce

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Make patties: Place garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince, and set aside.
  2. 2 Break up lamb in a medium bowl. Sprinkle with minced toasted garlic, feta, oregano, salt, and pepper; stir with a fork to combine. Divide into 4 equal portions. Toss each portion back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4-inches wide. Refrigerate patties.
  3. 3 Make sauce: Mix together cucumber, sour cream, mint, vinegar, and garlic in a small bowl until combined. Season with salt and pepper. Refrigerate until ready to serve.
  4. 4 Cook patties: Build a hot fire on one side of the grill. Replace the rack. When coals are covered with white ash, place patties on the rack and close the lid. Cook on the preheated grill until done, about 4 to 5 minutes per side for medium to medium-well burgers. An instant-read thermometer inserted into the center of patties should read at least 160 degrees F (72 degrees C). Remove patties to a plate to rest.
  5. 5 Toast pitas on the hot grill until spotty brown and warm, about 1 minute per side. Split toasted pitas crosswise. Spread about 2 tablespoons sauce over 4 pita halves. Top each with a red onion slice, a tomato slice, and a burger patty. Spread remaining sauce over each burger. Top with remaining pita halves.

By USA WEEKEND columnist Pam Anderson

Loaded Greek Burgers
Dinner Greek

Loaded Greek Burgers

4.5

Prep
25 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Make the spread: Stir feta cheese, mayonnaise, lime juice, mint, and parsley together in a small bowl. Set aside until needed.
  2. 2 Make the burgers: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  3. 3 Cut bell pepper in half from top to bottom; remove stem, seeds, and ribs. Place pepper onto the prepared baking sheet with the cut sides facing down.
  4. 4 Cook under the preheated broiler until the skin has blackened and blistered, about 5 minutes. Remove from the oven and transfer pepper halves to a paper bag to cool and steam, about 5 minutes.
  5. 5 Preheat an outdoor grill for medium heat, and lightly oil the grate.
  6. 6 Peel and discard bell pepper skin. Dice flesh and place into a large bowl.
  7. 7 Add ground beef, spinach, feta, bread crumbs, onion, egg, garlic, mint, basil, parsley, salt, and pepper; mix gently with your hands until evenly combined. Form meat mixture into four 4 1/2-inch-diameter patties.
  8. 8 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  9. 9 Serve burgers on warm rolls with feta cheese spread, fresh tomatoes, and lettuce.

By Nick T