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Ladolemono - Lemon Oil Sauce for Fish or Chicken
Greek

Ladolemono - Lemon Oil Sauce for Fish or Chicken

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, oregano, salt and pepper. Seal, and shake until well blended. Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal. Shake or stir before using, as the oil will separate.

By Allrecipes Member

Traditional Pita Breads
Lunch Greek

Traditional Pita Breads

4.6

Prep
30 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
  2. 2 Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
  3. 3 Preheat oven to 500 degrees F (260 degrees C).
  4. 4 Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
  5. 5 Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.

By Dennis Morazan

Kagianas (Greek Eggs and Tomato)
Breakfast Greek

Kagianas (Greek Eggs and Tomato)

4.8

Prep
15 min
Cook
17 min
Total
32 min

Instructions

  1. 1 Place tomatoes into a food processor; blend until smooth.
  2. 2 Heat olive oil in a skillet over medium-high heat. Stir in tomatoes, salt, and pepper; cook and stir until all liquid has evaporated from the tomatoes, 10 to 15 minutes.
  3. 3 Reduce heat to medium. Add eggs; cook, stirring constantly, until mixture is evenly dry and no large chunks remain, 7 to 10 minutes.

By Diana Moutsopoulos

Easy Tzatziki Sauce
Pantry Greek

Easy Tzatziki Sauce

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Squeeze chopped cucumbers to release any excess moisture; place in a bowl.
  3. 3 Add yogurt, parsley, and garlic; stir together until well blended. Season to taste with salt.

By Jake176

Grilled Octopus
Dinner Greek

Grilled Octopus

4.9

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
  3. 3 Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize.
  4. 4 Dip tentacles into boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
  5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  6. 6 Grill octopus until charred on all sides, 3 to 4 minutes per side.
  7. 7 Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil and squeeze lemon over the top. Sprinkle with parsley and season with salt and pepper. Serve immediately.

By Kim's Cooking Now

Greek Avgolemono Chicken Soup
Dinner Greek

Greek Avgolemono Chicken Soup

4.6

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Rinse chicken and remove any organs that may be inside. Place in a pot large enough for it to move around, but not too big or the broth will be watery. Add the chicken neck if that is included with your chicken.
  2. 2 Fill the pot with enough water to cover by about 1 inch. Cover and bring to a boil. When it boils, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects. The meat should pull from the bones easily.
  3. 3 Transfer the chicken to a large bowl and set aside to cool.
  4. 4 Add rice to the broth and season with salt and pepper. Simmer over low heat until rice is tender, about 20 minutes.
  5. 5 While the rice is cooking, whisk eggs and lemon juice together in a bowl. Remove chicken meat from the bones.
  6. 6 When rice is finished, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Pour the hot egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy-looking soup. Season with salt, pepper, or lemon juice as needed.
  7. 7 Add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

By dimitra

My Mom's Greek Lemon Rice
Dinner Greek

My Mom's Greek Lemon Rice

4.7

Prep
5 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes.
  3. 3 Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes.
  4. 4 Reduce heat to a simmer, cover, and let simmer for 20 minutes.
  5. 5 Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

By BlutoNYC

Homemade Phyllo (or Filo) Dough
Pantry Greek

Homemade Phyllo (or Filo) Dough

4.7

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place 2 cups flour in a mixing bowl and make a well in the center; drizzle in olive oil and add salt.
  3. 3 Pour in warm water and white wine vinegar, then mix until dough just comes together and pulls away from the sides of the bowl, 1 to 2 minutes.
  4. 4 Transfer dough to a lightly floured work surface and knead until smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes.
  5. 5 Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.
  6. 6 Use a kitchen scale to divide dough into twenty 25-gram portions; roll each portion into a ball. Place on a plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
  7. 7 Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with cornstarch mixture.
  8. 8 Flatten and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more cornstarch mixture to keep them from sticking together.
  9. 9 When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Reapply more cornstarch mixture where needed and restack them.
  10. 10 Roll again until the 5-layer stack is paper-thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap it in plastic wrap and refrigerate.
  11. 11 Repeat with the remaining 15 balls of dough in batches of 5.

By John Mitzewich

Greek Bifteki (Beef Patties)
Dinner Greek

Greek Bifteki (Beef Patties)

4.1

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
  2. 2 Mix ground beef, yogurt, thyme, salt, and pepper together in a bowl. Form mixture into eight equal patties, about 2 to 3 inches in diameter.
  3. 3 Sandwich two patties around one slice cheese and seal the edges. Repeat with remaining patties and cheese.
  4. 4 Arrange stuffed patties on the preheated grill over indirect heat. Cover and cook until no longer pink in the center and cheese is melted, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Marlies Monika

Feta-Stuffed Hamburgers
Dinner Greek

Feta-Stuffed Hamburgers

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. 2 Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
  3. 3 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Allrecipes Member

Greek Pork Tenderloin
Dinner Greek

Greek Pork Tenderloin

4.6

Prep
15 min
Cook
20 min
Total
155 min

Instructions

  1. 1 Combine lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Seal the bag and shake until well combined. Taste marinade for tartness: if too tart, add a little more oil; if not enough zing, add more lime juice. The garlic and salt flavors should also be noticeable, but not overpowering. Place tenderloins into the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
  2. 2 Remove tenderloins from marinade and shake off excess. Discard remaining marinade.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Grill tenderloins on the preheated grill for 20 to 30 minutes, turning once, or to desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Dave Nash

Basic Hummus
Dinner Greek

Basic Hummus

4.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender.
  2. 2 Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving.

By TAZF18

Authentic Greek Tzatziki
Appetizer Greek

Authentic Greek Tzatziki

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
  2. 2 Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

By Allrecipes Member

Tzatziki
Pantry Greek

Tzatziki

4.5

Prep
20 min
Cook
Total
380 min

Instructions

  1. 1 Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
  2. 2 Drain as much excess liquid from the cucumber and garlic as possible.
  3. 3 In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.

By Teina P

French Greek Salad Dressing
Greek

French Greek Salad Dressing

4.4

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Stir Greek seasoning and water together in a small bowl; let stand until seasoning is moistened, about 5 minutes.
  2. 2 Crush the garlic clove with the side of a knife; sprinkle kosher salt over garlic and mash garlic and salt together into a paste with the edge of the knife.
  3. 3 Whisk garlic mixture, olive oil, wine vinegar, lemon juice, lemon zest, Dijon mustard, pepper, and sugar into Greek seasoning mixture until combined.

By cheesemite

Greek Lamb and Orzo
Dinner Greek

Greek Lamb and Orzo

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat a large saucepan over medium-high heat. Cook and stir ground lamb in the hot pan until browned, crumbly, and no longer pink, about 5 minutes.
  2. 2 Stir in tomatoes and their juice, celery, orzo, garlic, salt, and cayenne pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until orzo is tender and has absorbed liquid from tomatoes, about 12 minutes.

By fire00starter

Molly's Mouthwatering Tzatziki Cucumber Sauce
Pantry Greek

Molly's Mouthwatering Tzatziki Cucumber Sauce

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Chop cucumber in a food processor until nearly liquefied; strain through cheesecloth to remove excess moisture, being careful not to over-drain and lose too much of the fresh flavor.
  2. 2 Mix together cucumber, yogurt, sour cream, mayonnaise, and garlic in a serving bowl; season with salt and pepper.

By Molly Kooiman Barber

Grilled Salmon with Avocado Dip
Dinner Greek

Grilled Salmon with Avocado Dip

4.5

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
  2. 2 In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.
  3. 3 Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork. Serve with the avocado mixture.

By Carolin

Greek Green Beans
Side Dish Greek

Greek Green Beans

4.4

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender.
  2. 2 Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.

By COLEE576

Paximade
Breakfast Greek

Paximade

4.5

Prep
Cook
Total

Instructions

  1. 1 Sift together the flour, baking powder, and salt. Add the anise seed and mix well.
  2. 2 In a separate large bowl cream together the butter and sugar until light and fluffy. Beat in one egg, and then the other. Beat for 1 minute.
  3. 3 Beginning with the flour mixture, alternately add the milk and flour to the large bowl with the creamed butter and sugar. Mix until all ingredients are incorporated.
  4. 4 Spoon batter into a greased 9x5x3 inch loaf pan.
  5. 5 Bake in a preheated 350 degree F (175 degrees C) oven for 50 minutes, or until an inserted toothpick comes out clean. Let the bread cool in the pan for 10 minutes before inverting onto a cooling rack. May be stored in the refrigerator for up to 10 days.

By jessica

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

Greek Sausage: Sheftalia
Dinner Greek

Greek Sausage: Sheftalia

5.0

Prep
60 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Combine ground pork, onion, parsley, salt, and black pepper in a medium bowl.
  2. 2 Fill a bowl with warm water; add vinegar. Place caul fat in vinegar water, keep submerged for 1 minute. Rinse in cold water, then place on a clean work surface. Carefully open caul fat; cut into 4-inch squares.
  3. 3 Place a small compressed handful of sausage mixture near edge of 1 fat square; fold sides over sausage mixture and roll up firmly. Repeat with remaining sausage mixture and fat squares until you have about 10 sausages.
  4. 4 Prepare a charcoal grill for high heat. Place sausages onto skewers.
  5. 5 Cook on the preheated grill until outsides are crispy and dark and insides are no longer pink, 20 minutes, turning frequently.

By GRACE

Roasted Greek Lemon Potatoes
Side Dish Greek

Roasted Greek Lemon Potatoes

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Put potato wedges in a large bowl. Drizzle with olive oil and lemon juice and toss to coat. Season with salt, oregano, and black pepper; toss again to coat.
  3. 3 Spread potato wedges in a single layer in a 2-inch-deep pan. Pour chicken broth over potatoes.
  4. 4 Roast potatoes in the preheated oven until tender, crispy, and golden, about 1 hour.
  5. 5 Enjoy!

By koko

Chef John's Spinach and Feta Pie
Breakfast Greek

Chef John's Spinach and Feta Pie

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat butter in a large oven-safe skillet over high heat. Toss spinach in hot butter until wilted, about 30 seconds. Drain spinach well and squeeze it as dry as possible. Transfer to a cutting board and chop.
  3. 3 Beat eggs in a bowl with salt, black pepper, and cayenne pepper until thoroughly combined.
  4. 4 Place bacon in the same skillet used to cook spinach and cook over medium-high heat, stirring occasionally, until bacon has rendered its fat and is almost crisp, 5 to 8 minutes. Use a paper towel held in a tongs to remove excess bacon grease. Reduce heat to medium; saute onion with bacon and a pinch of salt until onion is translucent, about 5 more minutes.
  5. 5 Saute chopped spinach with bacon and onion until spinach is hot; pour in eggs. Use a wooden spoon to distribute spinach evenly throughout the eggs. Sprinkle feta cheese over mixture.
  6. 6 Bake in the preheated oven until eggs are set, 10 to 15 minutes. Top may still be a little wet.
  7. 7 Turn on oven's broiler. Broil pie until top is lightly golden brown, 2 to 3 minutes.

By John Mitzewich

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