Type what you have

Ingredients

• tahini
• honey
• cinnamon

Instructions

1. 1 Combine tahini, honey, and cinnamon in a bowl. Stir until well combined. Taste and add more honey if desired.

By Diana Moutsopoulos

Ingredients

• feta cheese
• watermelon
• toothpick
• mint

Instructions

1. 1 Place 1 feta cheese cube on 1 watermelon cube; secure with a toothpick. Repeat with remaining feta and watermelon cubes. Sprinkle with mint.

By barbara

Ingredients

• hummus
• greek seasoning
• feta cheese
• kalamata olive
• cucumber
• tzatziki sauce
• grape tomato
• green onion
• pita chip

Instructions

1. 1 Spread hummus evenly in a pie dish and sprinkle with Greek seasoning. Layer feta cheese over humus, breaking up any large pieces. Layer Kalamata olives and diced cucumber on top. Spread tzatziki sauce carefully on top. Top with tomatoes and green onions. Chill until ready to serve.

By JamieDunlap

Ingredients

• romaine lettuce
• scallion
• dill
• olive oil
• red wine vinegar
• salt
• black pepper

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

Ingredients

• halloumi cheese
• olive oil
• cooking spray

Instructions

1. 1 Preheat the air fryer to 360 degrees F (180 degrees C).
2. 2 Slice halloumi into 6 equal slices, cut each slice in half, and dry with a paper towel. Brush all sides with olive oil.
3. 3 Lightly spray the air fryer basket with cooking spray. Place the halloumi slices in the basket, making sure they're not touching. You may have to cook in two batches,
4. 4 Cook for 7 to 9 minutes until golden brown, but make sure not to overcook or they turn rubbery. Serve immediately.

By lutzflcat

Ingredients

• bread
• water
• olive oil
• onion
• lemon
• tarama

Instructions

1. 1 Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
2. 2 Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth. Add tarama and process until well combined.

By Diana Moutsopoulos

Ingredients

• albacore tuna
• cucumber
• red grape
• tzatziki sauce
• almond
• feta cheese
• dill
• salt
• black pepper
• lemon juice
• spring mix greens
• pita chip

Instructions

1. 1 Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again.
2. 2 Serve on a bed of greens with pita chips on the side.

By Stacy Scott-Calcagni

Ingredients

• olive oil
• balsamic vinegar
• mixed herbs
• sea salt
• black pepper
• olive oil
• romaine heart
• tomato
• cucumber
• red onion
• feta cheese
• kalamata olive

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Whisk oil, balsamic vinegar, and mixed herbs in a small bowl. Add salt and pepper.
3. 3 Place romaine halves cut-sides up on a work surface. Drizzle with oil and sprinkle with salt and pepper.
4. 4 Grill romaine, cut-sides down until slightly caramelized, 2 to 3 minutes.
5. 5 Plate grilled romaine cut-sides up. Top with tomatoes, cucumber, onion, feta cheese, and olives. Drizzle with dressing and serve.

By Mangia Mangia

Ingredients

• olive oil
• zucchini
• salt
• black pepper
• mint
• dill
• egg
• halloumi cheese

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

Ingredients

• turkey bratwurst sausage
• red onion
• cucumber
• tomato
• kalamata olive
• olive oil
• lemon juice
• oregano
• salt
• black pepper
• brat bun
• feta cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place sausages on the rack, and grill until sausages are cooked through, 10 to 16 minutes, turning occasionally. Your cooking time will depend on your grill and how close the sausages are to the heat. Check periodically with a meat thermometer until you reach 165 degrees F (74 degrees C), which is well done.
3. 3 Combine red onion, cucumber, tomatoes, and Kalamata olives in a small bowl. Drizzle with olive oil and lemon juice, and stir in the oregano, salt, and pepper.
4. 4 Place the turkey sausages in the buns. Evenly distribute the Greek-style veggie mixture over the sausages, sprinkle with some feta cheese, and serve.

By lutzflcat

Ingredients

• cucumber
• white wine vinegar
• honey
• red chile flake
• salt
• hazelnut
• halloumi cheese
• mint
• fig

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

Ingredients

• tomato
• red onion
• sea salt
• oregano
• green bell pepper
• cucumber
• black olive
• olive oil
• feta cheese

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

Ingredients

• lemon juice
• olive oil
• champagne vinegar
• garlic
• black pepper
• kosher salt
• chickpea
• cherry tomato
• feta cheese
• cucumber
• red bell pepper
• red onion
• mint

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

Ingredients

• cooking spray
• egg
• heavy cream
• spinach
• feta cheese
• cherry tomato
• red onion
• oregano
• salt
• black pepper

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

Ingredients

• butter
• red bell pepper
• shrimp
• garlic
• greek seasoning
• cherry tomato
• cucumber
• black olive
• romaine lettuce
• feta cheese

Instructions

1. 1 Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
2. 2 Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.

By Ashley DeStefano

Ingredients

• green bell pepper
• tomato
• yellow onion
• olive oil
• kalamata olive
• lemon juice
• green onion
• caper
• garlic
• sugar
• salt
• black pepper
• olive oil
• red snapper fillet
• greek seasoning
• feta cheese
• parsley

Instructions

1. 1 Combine green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat. Saute until all ingredients are slightly wilted, 5 to 10 minutes. Remove from heat and keep warm.
2. 2 Heat olive oil in a heavy pan over medium heat. Add snapper fillets to hot oil. Sprinkle Greek seasoning on top and cook for 2 to 3 minutes. Turn fish over and cook on the other side for 2 more minutes. Turn fish back to the original side and finish cooking until fish is tender and flakes easily with a fork, another 1 to 2 minutes.
3. 3 Pour still-hot Athenian sauce over fish just before serving. Sprinkle about 2 ounces feta cheese and 1 tablespoon of parsley over each portion.

By Will McIntyre

Ingredients

• olive oil
• red wine vinegar
• garlic
• oregano
• mustard
• salt
• black pepper
• gemelli pasta
• baby spinach
• cherry tomato
• cucumber
• red onion
• feta cheese
• kalamata olive

Instructions

1. 1 Whisk olive oil, vinegar, garlic, oregano, Dijon, salt, and black pepper together in a small bowl until well combined.
2. 2 Bring a large pot of lightly salted water to a boil. Cook gemelli pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes. Drain, rinse under cold water, drain again.
3. 3 Transfer gemelli to a large bowl; add spinach, cherry tomatoes, cucumber, red onion, feta cheese, and olives. Toss salad with vinaigrette until evenly coated.

By Annie Pfannkoch

Ingredients

• ground turkey
• zucchini
• egg
• panko bread crumb
• kalamata olive
• feta cheese
• greek seasoning
• greek yogurt
• roasted red pepper
• lemon juice
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined.
3. 3 Form meatballs using an ice cream scoop and place onto a baking sheet.
4. 4 Bake in the preheated oven until no longer pink in the center, about 25 minutes.
5. 5 While the meatballs are baking, place Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic in a food processor. Pulse until well blended. Season with salt and pepper. Serve dipping sauce alongside meatballs.

By Soup Loving Nicole

Ingredients

• cooking spray
• spinach
• green onion
• dill
• garlic
• salt
• black pepper
• mozzarella cheese
• parmesan cheese
• feta cheese
• egg
• puff pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet lightly with cooking spray.
2. 2 Heat a large pan over medium-high heat and coat with cooking spray. Saute spinach, green onions, dill, garlic, salt, and pepper until spinach wilts and begins to release its liquid, 3 to 5 minutes.
3. 3 Combine mozzarella, Parmesan, and feta cheeses in a large bowl. Add egg and the spinach mixture and mix thoroughly.
4. 4 Lay 1 puff pastry sheet on the baking sheet. Trace a wet fingertip around the edge to moisten. Spread the spinach and cheese mixture in the center, leaving a 1/2-inch border. Lay the second sheet of pastry on top and push down the edges to seal. Make two knife slits on top to allow steam to escape. Spray the top with cooking spray.
5. 5 Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for 5 minutes and slice into sections using a pizza cutter.

By itzatrap

Ingredients

• oregano
• chili powder
• olive oil
• feta cheese
• water
• couscous
• cucumber
• tomato
• green bell pepper
• red onion
• black olive
• green olive
• olive oil
• garlic
• olive oil
• balsamic vinegar
• white wine vinegar
• soy sauce

Instructions

1. 1 Heat skillet over low heat. Add dried oregano and chili powder; cook and stir until fragrant and toasted, about 1 minute. Off heat, stir in 3 tablespoons olive oil. Pour seasoned oil over feta cheese in a bowl; marinate for at least 30 minutes.
2. 2 Meanwhile, bring 1 cup water to a boil in a saucepan. Off heat, stir in couscous. Cover the saucepan; set aside until water is completely absorbed, about 10 minutes. Fluff couscous with a fork.
3. 3 Stir cucumber, tomato, bell pepper, onion, olives, 2 tablespoons oil, and garlic into warm couscous.
4. 4 Whisk ¼ cup oil, balsamic vinegar, white wine vinegar, and soy sauce together in a bowl; toss into couscous salad.
5. 5 Place marinated feta on top couscous salad.

By BroChef TV

Ingredients

• chickpea
• olive oil
• kosher salt
• paprika
• tomato
• cucumber
• red onion
• parsley
• lemon juice
• red wine vinegar
• oregano
• black pepper
• greek yogurt
• dill
• garlic powder
• pita chip
• rotisserie chicken
• feta cheese
• romaine lettuce
• pepperoncini pepper
• kalamata olive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
5. 5 Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
6. 6 Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
7. 7 Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
8. 8 Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.

By NicoleMcmom

Ingredients

• green bean
• olive oil
• white balsamic vinegar
• salt
• black pepper
• parsley
• shallot
• garlic
• tomato
• feta cheese

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Add beans and cook until soft, 10 to 15 minutes. Drain well.
2. 2 Whisk oil, vinegar, salt, and pepper together in a small bowl. Stir in parsley, shallot, and garlic.
3. 3 Combine beans and tomatoes in a large bowl. Pour dressing over top and mix to combine. Stir in feta. Allow to sit for 20 minutes before serving.

By Barbara Sauermann

Ingredients

• onion
• feta cheese
• bread crumb
• egg
• parsley
• garlic
• oregano
• lemon zest
• ground turkey
• salt
• black pepper
• green bean
• cherry tomato
• olive oil
• kosher salt
• black pepper
• plain greek yogurt
• lemon juice
• lemon zest
• dill
• salt
• pita bread

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.
3. 3 Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.
4. 4 Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.
5. 5 Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.
6. 6 When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
7. 7 Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.
8. 8 Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.
9. 9 Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.
10. 10 Serve meatballs and veggies with pita rounds and tzatziki sauce.

By Nicole McLaughlin

Ingredients

• feta cheese
• egg
• phyllo dough
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2 Mix feta cheese and eggs together in a bowl for the filling.
3. 3 Lay one sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush again with oil. Repeat for a total of four sheets, but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the prepared cake pans. Drape over the bottom of the pan, trying not to be too perfect about it; you want some folds and wrinkles in the phyllo.
4. 4 Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling, again letting natural folds and wrinkles occur. Loosely lay one sheet of phyllo over the top, brush with oil, and use the oiled brush to pat down the sides all around the circumference of the cake pan.
5. 5 Repeat Steps 3 and 4 with remaining phyllo, oil, and filling to assemble the second pie.
6. 6 Bake both pies in the preheated oven until the tops are a deep golden brown, 45 to 55 minutes. Let cool slightly before slicing. Serve warm or at room temperature.

By Diana Moutsopoulos

Ingredients

• olive oil
• orange juice
• brandy
• white sugar
• all-purpose flour
• baking powder
• baking soda
• walnut
• raisin
• cinnamon
• clove
• sesame seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-inch round springform pan.
2. 2 Combine oil, juice, and brandy in a large bowl. Stir in sugar. Combine flour, baking powder, and baking soda in another bowl; sift into oil-sugar mixture. Fold in walnuts, raisins, cinnamon, and cloves until well combined. Add batter to the prepared pan; level top. Sprinkle with sesame seeds.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

By Diana Moutsopoulos

Ingredients

• pork butt
• greek seasoning
• paprika
• garlic
• chicken broth
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saute function. Place cubed pork in the pot and cook until starting to brown, about 5 minutes. Turn pot off.
2. 2 Add Greek seasoning, paprika, garlic, and chicken broth to the pot with the pork. Close and lock the lid. Select Manual and set timer for 35 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Heat oil in a large skillet over medium-high heat. Transfer pork to the skillet using a slotted spoon and cook for 5 minutes or until most of the liquid has evaporated and pork has a nice crisp on it.

By Soup Loving Nicole

Ingredients

• chicken breast
• bamboo skewer
• lemon juice
• olive oil
• lemon
• garlic
• thyme
• rosemary
• oregano
• salt
• black pepper
• greek yogurt
• cucumber
• garlic
• olive oil
• dill
• white vinegar
• salt
• yellow onion
• orange bell pepper
• olive oil
• salt
• black pepper
• garlic powder
• pita bread
• sriracha sauce

Instructions

1. 1 Cut chicken into large cubes. Soak bamboo skewers in water.
2. 2 Whisk lemon juice, olive oil, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper for marinade together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.
3. 3 Mix yogurt, cucumber, garlic, olive oil, dill, vinegar, and salt for tzatziki together in a small bowl. Place in the refrigerator to marinate the flavors until chicken and vegetables are cooked.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line two baking sheets with foil.
5. 5 Toss onion, bell pepper, olive oil, salt, black pepper, and garlic powder for veggies together in a large bowl. Pour onto one of the prepared baking sheets.
6. 6 Remove chicken from the marinade and shake off excess. Skewer chicken and place on the remaining baking sheet. Discard the remaining marinade.
7. 7 Place chicken in the preheated oven on the middle rack, and veggies on the bottom rack. Bake for 15 minutes. Remove veggies. Turn on the broiler and broil chicken until browned, about 2 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C).
8. 8 Remove chicken from the oven. Pull off skewers and place in pitas. Top with cooked veggies, tzatziki, and Sriracha.

By jennelleikam

Ingredients

• olive oil
• lemon juice
• oregano
• garlic
• rosemary
• tarragon
• chicken
• salt
• black pepper

Instructions

1. 1 Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.
4. 4 Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.
5. 5 Drizzle reserved oil mixture over the chicken. Carve and serve.

By Soup Loving Nicole

Ingredients

• olive oil
• onion
• green bean
• tomato
• potato
• mint
• parsley
• salt
• black pepper
• water
• garlic powder

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

Ingredients

• cooking spray
• ground turkey
• feta cheese
• egg
• oregano
• worcestershire sauce
• dijon mustard
• garlic powder
• onion powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a loaf pan with nonstick cooking spray.
2. 2 Mix turkey, feta cheese, eggs, oregano, Worcestershire sauce, mustard, garlic powder, onion powder, salt, and pepper together in a large bowl. Transfer to the loaf pan and shape into a loaf.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 1 hour 15 minutes. Pour off juices and allow to cool in the pan for 30 minutes before slicing.

By amyw28