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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

Feta Cheese Turkey Burgers
Dinner Greek

Feta Cheese Turkey Burgers

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the grill to medium-high heat.
  2. 2 Combine turkey, feta cheese, olives, oregano, and pepper in a large bowl. Mix together, and form into patties.
  3. 3 Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.

By Lorna

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

Crispy Sesame Feta Fingers with Honey
Dinner Greek

Crispy Sesame Feta Fingers with Honey

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Slice feta into four fingers and place in the freezer for 10 minutes to help the cheese hold its shape while you prepare the other ingredients.
  2. 2 Set out egg, flour, and sesame seeds in three separate shallow dishes. Season egg with black pepper.
  3. 3 Pour oil into a small skillet to a depth of about 1/2-inch. Heat over medium-high heat.
  4. 4 Remove feta from freezer and dredge each finger first in egg, then flour, egg again, followed by sesame seeds. Evenly coat all sides. Add breaded fingers to the hot oil.
  5. 5 Cook until golden brown, about 2 minutes per side. Remove from oil and briefly drain excess oil on kitchen towel.
  6. 6 Place feta fingers on a serving plate and drizzle with honey. Enjoy immediately while hot.

By Diana Moutsopoulos

Greek Stuffed Peppers
Dinner Greek

Greek Stuffed Peppers

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Stir the feta cheese, pimento peppers, Greek seasoning, black pepper, and olive oil together in a bowl; place about 2 tablespoons of the mixture on each of the 8 bell pepper segments. Wrap each segment with a slice of bacon; secure with toothpicks and arrange on a baking sheet.
  3. 3 Bake in the preheated oven until the bacon is brown and beginning to crisp, about 20 minutes. Serve hot.

By CollegeCooker

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

The Best Lamb Chops
Dinner Greek

The Best Lamb Chops

4.7

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Cut away excess fat from lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Season lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
  3. 3 Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
  4. 4 Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side.

By Lucky Noodles

Greek Yogurt Chicken
Dinner Greek

Greek Yogurt Chicken

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
  2. 2 Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
  3. 3 Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
  4. 4 Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.

By Jules

Greek-Style Garlic Chicken Breasts
Dinner Greek

Greek-Style Garlic Chicken Breasts

4.5

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Cut three slits in each chicken breast to allow marinade to penetrate. Place chicken into a large bowl.
  2. 2 Whisk oil, lemon juice, garlic, pepper, salt, and paprika together for about 30 seconds. Pour over chicken; use your hands to work marinade into chicken. Cover and refrigerate, 8 hours to overnight.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Cook chicken on the preheated grill until meat is no longer pink and juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Michael

Maroulosalata (Greek Romaine Salad)
Salad Greek

Maroulosalata (Greek Romaine Salad)

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
  2. 2 Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.

By Diana Moutsopoulos

Avocado Tomato Salad with Cucumbers
Dinner Greek

Avocado Tomato Salad with Cucumbers

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut avocados into wedges. Core tomatoes; cut into wedges. Peel cucumbers; cut into slices. Place avocados, tomatoes, and cucumbers in a bowl.
  2. 2 Add vinegar, Italian dressing, black pepper, salt, and oregano; stir until well combined. Taste; adjust seasonings.

By samthechef

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

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

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

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

Cucumber Tomato Salad
Salad Greek

Cucumber Tomato Salad

4.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk water, vinegar, oil, sugar, salt, and black pepper together in a large bowl until smooth.
  3. 3 Add cucumbers, tomatoes, and onion; stir to coat.
  4. 4 Cover the bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results.
  5. 5 Enjoy!

By BogeyBill

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

My Big Fat Greek Omelet
Breakfast Greek

My Big Fat Greek Omelet

4.5

Prep
Cook
Total

Instructions

  1. 1 Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
  2. 2 In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
  3. 3 Cut the omelet into 4 wedges and serve immediately.

By USA WEEKEND columnist Pam Anderson

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

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

Greek Saganaki
Appetizer Greek

Greek Saganaki

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Slice feta into 2x3/8 inch squares, about 8 slices. In a small bowl, beat the egg with the oregano. Dip each slice of feta in egg, shake off excess, and coat in flour.
  2. 2 Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until golden, turning once. Pat dry with paper towels.
  3. 3 Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.

By Elizabeth Chorley

Arica's Green Beans and Feta
Side Dish Greek

Arica's Green Beans and Feta

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
  2. 2 Stir green beans with bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
  3. 3 Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

By Allrecipes Member

Roasted Greek Chicken
Dinner Greek

Roasted Greek Chicken

4.6

Prep
10 min
Cook
75 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place chicken legs in a deep, large baking dish. Massage 1 tablespoon olive oil onto each chicken leg. Squeeze lemon juice over the chicken. Arrange lemons around the chicken.
  3. 3 Mix oregano, basil, garlic powder, salt, and pepper together in a bowl; sprinkle evenly over each chicken leg, flipping the chicken to season both sides.
  4. 4 Cook chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By GatorJess