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Greeked Zucchini
Dinner Greek

Greeked Zucchini

4.3

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spray a large piece of aluminum foil with nonstick cooking spray. Layer the zucchini, onion, pepper, and olives onto the center. Sprinkle with feta cheese and drizzle with vinaigrette. Fold into a packet and seal the edges.
  3. 3 Bake in preheated oven until vegetables are tender, about 30 minutes. Open the foil packet, turn the oven onto Broil, and broil until the feta lightly browns. Add the grape tomatoes and serve.

By BBLUELINE

Octapodi Kokkinisto (Greek Octopus in Tomato Sauce)
Dinner Greek

Octapodi Kokkinisto (Greek Octopus in Tomato Sauce)

4.6

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
  2. 2 Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.

By Diana Moutsopoulos

Greek Pizza with Spinach, Feta and Olives
Greek

Greek Pizza with Spinach, Feta and Olives

4.6

Prep
30 min
Cook
12 min
Total
42 min

Instructions

  1. 1 Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
  2. 2 Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.

By USA WEEKEND columnist Pam Anderson

Marinated Greek Chicken Kabobs
Greek

Marinated Greek Chicken Kabobs

4.4

Prep
30 min
Cook
15 min
Total
225 min

Instructions

  1. 1 In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
  2. 2 Preheat an outdoor grill for high heat.
  3. 3 Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
  4. 4 Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

By katplusgoll

Briam (Greek Baked Zucchini and Potatoes)
Dinner Greek

Briam (Greek Baked Zucchini and Potatoes)

4.6

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes).
  3. 3 Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated.
  4. 4 Bake in the preheated oven for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.
  5. 5 Cool briam slightly before serving or serve at room temperature.

By Diana Moutsopoulos

Greek Frittata
Greek

Greek Frittata

4.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a 10-inch nonstick, ovenproof skillet.
  2. 2 Warm thawed hash browns in the microwave for 1 to 2 minutes.
  3. 3 Combine hash browns, feta cheese, spinach, red peppers, and artichokes in a bowl.
  4. 4 Stir eggs and cream together in a second bowl until well blended. Season with Greek seasoning, salt, and pepper. Add hash brown mixture and stir to combine. Pour mixture into the prepared skillet.
  5. 5 Arrange red onion and tomato slices on top and garnish with oregano sprigs.
  6. 6 Bake in the preheated oven until eggs are set and the top is lightly browned, 30 to 35 minutes. Allow to cool in the pan slightly, and serve warm.

By Bibi

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

Greek Horiatiki Salad
Dinner Greek

Greek Horiatiki Salad

5.0

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Cut tomatoes into wedges over a large serving bowl so that any extra juices land in the bowl with tomato wedges. Add onion slices and oregano, then season liberally with salt; mix to combine. Allow tomatoes to sit at room temperature until juices have released, at least 20 to 30 minutes or up to 2 hours.
  2. 2 Mix in bell pepper, cucumber, and olives just before serving. Top with feta cheese and drizzle with olive oil.

By Diana Moutsopoulos

Watermelon and Feta Salad
Lunch Greek

Watermelon and Feta Salad

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Mix red onion and lime juice together in a bowl. Refrigerate until onion turns bright pink, about 30 minutes.
  2. 2 Add watermelon, feta cheese, olives, cilantro, parsley, and olive oil to the onion mixture; mix well. Season with salt and pepper. Add brown sugar if lime juice tastes too sharp.

By Lee Jackson

Tuna Souvlaki Pasta Salad
Lunch Greek

Tuna Souvlaki Pasta Salad

4.8

Prep
30 min
Cook
10 min
Total
310 min

Instructions

  1. 1 Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.
  2. 2 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
  3. 3 Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.

By JARRIE

Greek Tortellini Pasta Salad
Salad Greek

Greek Tortellini Pasta Salad

4.9

Prep
20 min
Cook
15 min
Total
155 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
  2. 2 Add tomatoes, cucumbers, bell peppers, red onion, Kalamata olives, and feta cheese. Add salad dressing and mix thoroughly.
  3. 3 Chill in the refrigerator for 2 hours before serving.

By Cindy Wilkinson Abel

Mediterranean Potato Salad
Lunch Greek

Mediterranean Potato Salad

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 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 In a large bowl, combine potatoes, green peppers, cucumbers, red onion, and cheese.
  3. 3 Whisk together lemon juice, salad dressing, salt, and pepper. Pour over salad and toss to coat. Serve with pita bread wedges, if desired.

By hockeymom

Sylvia's Easy Greek Salad
Lunch Greek

Sylvia's Easy Greek Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives.
  2. 2 Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.

By SKEHLER

Greek Tomato Salad
Lunch Greek

Greek Tomato Salad

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gently mix tomatoes, cucumber, red onion, olives, 1/4 teaspoon chopped basil, and oregano together in a large bowl; top with feta cheese. Pour Greek dressing over salad and season with black pepper. Garnish salad with a sprig of fresh basil.

By Laurie Gee

Greek Olive and Onion Bread
Dinner Greek

Greek Olive and Onion Bread

4.3

Prep
30 min
Cook
45 min
Total
185 min

Instructions

  1. 1 Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  2. 2 Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
  3. 3 Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. 4 Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  5. 5 Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. 6 Preheat an oven to 450 degrees F (230 degrees C).
  7. 7 Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.

By healthyfoodie

Air Fryer Greek Frittata
Breakfast Greek

Air Fryer Greek Frittata

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Spray a 6-inch cake pan with nonstick spray.
  2. 2 Whisk eggs and cream together in a bowl. Stir in spinach, feta cheese, cherry tomatoes, onion, oregano, salt, and pepper until well combined. Pour into the prepared cake pan and cover tightly with foil.
  3. 3 Air-fry for 12 minutes. Remove foil and air-fry until top starts to brown and a toothpick inserted in the center comes out clean, 4 to 8 minutes longer.

By Yoly

Greek Garbanzo Bean Salad
Dinner Greek

Greek Garbanzo Bean Salad

4.6

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine beans, cucumbers, olives, tomatoes, red onion, salad dressing, garlic, lemon juice, feta cheese, garlic salt, and pepper in a large serving bowl.
  3. 3 Toss together until well combined. Refrigerate for 2 hours before serving. Serve chilled.

By Kim Fusich

Loaded Greek Fries
Dinner Greek

Loaded Greek Fries

3.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spread French fries on a baking sheet.
  2. 2 Bake in the preheated oven until golden brown and crispy, 10 to 12 minutes. Sprinkle salt on potatoes when they come out of the oven.
  3. 3 Divide French fries evenly among plates and drizzle with tzatziki sauce. Top with red onion, banana peppers, olives, tomatoes, and feta cheese. Garnish with fresh parsley, season with salt and pepper, and serve immediately with fresh lemon wedges.

By lutzflcat

Greek Orzo Salad
Salad Greek

Greek Orzo Salad

4.6

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  2. 2 Drain artichoke hearts, reserving liquid.
  3. 3 Gather prepared ingredients together.
  4. 4 Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
  5. 5 Just before serving, drizzle reserved artichoke marinade over salad.
  6. 6 Enjoy!

By Patrice

Roasted Chickpea Gyros
Dinner Greek

Roasted Chickpea Gyros

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet.
  2. 2 Pat dry chickpeas with a paper towel, removing any skins that may come off. Toss chickpeas gently with olive oil, paprika, black pepper, cayenne, and salt. Spread onto the prepared baking sheet.
  3. 3 Bake in the preheated oven until lightly browned but not hard, about 20 minutes.
  4. 4 Spread some tzatziki on the inside of each pita. Sprinkle in the chickpeas and add tomato slices, red onion, and lettuce.

By Garrett Griffin

Easy Sheet Pan Greek Chicken
Dinner Greek

Easy Sheet Pan Greek Chicken

4.3

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss chicken, potatoes, bell peppers, onion, oil, and garlic together in a large bowl until well combined. Transfer mixture to a large sheet pan and spread into a single layer. Squeeze lemon wedges over top, then place spent wedges onto the sheet pan. Sprinkle oregano over top, then season with salt and pepper. Add Kalamata olives.
  3. 3 Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center of chicken breasts should read at least 165 degrees F (74 degrees C).

By fabeveryday

Ali's Greek Tortellini Salad
Lunch Greek

Ali's Greek Tortellini Salad

4.6

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot according to package directions. Drain and set aside.
  2. 2 Whisk oil, lemon juice, vinegar, parsley, oregano, and salt together in a large salad bowl; add tortellini and toss to coat. Cover bowl with plastic wrap; refrigerate, at least 2 hours.
  3. 3 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, peel, and quarter.
  4. 4 Gently stir spinach, feta cheese, and onion into tortellini mixture; arrange quartered eggs on top of salad before serving.

By Jamie Hensley

Instant Pot Greek Chicken
Dinner Greek

Instant Pot Greek Chicken

4.6

Prep
10 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function according to the manufacturer's instructions. Add oil and roasted garlic to the pot; cook and stir until fragrant, about 1 minute.
  2. 2 Season one side of chicken breasts with 1/2 each garlic and herb seasoning, garlic salt, and black pepper. Place breasts into the pot, seasoned-side down. Cook until browned, about 2 minutes. Season top side breasts with remaining 1/2 each garlic and herb seasoning, garlic salt, and black pepper. Flip and cook until other side is browned, about 2 minutes.
  3. 3 Arrange artichoke hearts and olives around chicken breasts in the pot, filling in any gaps on bottom and top of breasts; top with red onion. Pour dressing over chicken breasts.
  4. 4 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  6. 6 Remove chicken breasts from the pot. Whisk arrowroot starch into the liquid in the pot until combined. Return breasts to the pot. Allow sauce to thicken, about 3 minutes. Season with salt and black pepper; top with feta cheese.

By FestivelySouthern