Category: Greek

  • Ouzo-flamed cheese

    These are intended to be an appetizer, but they would also be a great thing to put on a bed of lightly-dressed greens as a meal-sized salad. 1 C flour 1 lb kasseri or romano cheese, cut into eight 1-inch by 3-inch rectangles 6 T olive oil 4 T ouzo 1 lemon Mound flour on…

  • Ouzo cookies

    Make a double batch of Powdered Sugar Cookies. Use 1 T Ouzo instead of the vanilla. After the cookies have cooled, glaze them with a mixture of Ouzo and powdered sugar. (Mix about 1/2 C powdered sugar with about 1 T of Ouzo.) You can also dust them with powdered sugar. These were inspired by…

  • Kalamata Olive Spread

    This is almost too simple. 3 C Kalamata olives, pitted 1/3 C olive oil In a food processor, coarsely chop the olives. Then turn on the machine and add the olive oil in a steady stream until it emulsifies and you have a smooth puree.

  • GARIDES ME SPANAKI KE FETA (SHRIMP WITH SPINACH & FETA)

    Saute 2-3 sliced green onions in 1 C olive oil with 1/2 C dill. Add 1 lb 2 oz shredded spinach and simmer 25 min. Add 2 lbs 4 oz shrimp and cook 5 more min. Place in baking dish, sprinkle with 11 oz feta & season to taste. Bake in med. oven 10 minutes;…

  • Moussakas me Melitzanes

    4-5 eggplants 1 lb 2 oz ground meat 2-3 tomatoes 1 C olive oil 2 onions, finely chopped 1 bay leaf 1 clove garlic 1/2 C grated parmesan flour 3 C bechamel sauce (I use a double batch of the Mornay Sauce from my Gourmet White Hash recipe, and cut back on the additional parmesan…

  • NOODLES, METSOVE STYLE

    (Hylopites Metsovou) 1 lb 2 oz egg noodles 4-5 diced tomatoes 9 oz bacon 2 chopped onions 2 cloves garlic 3 1/2 oz olive oil salt & pepper Grated kefalotyri or parmesan Cut bacon into large pieces and add olive oil. Add onion and garlic and saute 10 minutes over med. heat. Add tomatoes, salt,…

  • PITA APO TA YANENA

    1 lb 9 oz grated gruyere 9 oz butter 3 eggs 1 lb 2 oz milk Pastry: 3 C flour, 1 C yogurt, 5 T butter, salt, water Place flour in bowl, add yogurt, melted butter, salt, and as much water as needed to make pliable dough. Divide into 4 leaves and roll out. Butter…

  • Skordalia (garlic potato sauce)

    Peel 18 oz potatoes and boil in plenty of water. Drain and puree, then season with salt. Add 4-5 cloves finely minced garlic, 4-5 T olive oil, 2-3 T vinegar. Serve cold.

  • SPANAKOPITA

    1 lb 2 oz psinach 1/2 C dill 6 green onions 1 1/2 C olive oil salt & pepper Saute onions until transparent, add shredded spinach. Cook 15 minutes over mideium heat, add dill, salt, and pepper. Pastry: 1 lb 2 oz flour, 2 eggs, 1/2 cup butter, 1 C warm water, salt. Put flour…

  • SPANAKORYZO (SPINACH RICE)

    2 lbs 4 oz spinach 1 1/2 C long grain rice 3-4 green onions, chopped 1/2 cup finely chopped dill 2 C olive oil 2 lemons Saute onions in oil. Wash spinach, shred roughly, and add to pot with onions. Cook 5 minutes. Add rice, 2 c water, dill, salt, and pepper and cook for…