This is the way I do souvlaki or shish kebab - and I mean the sandwich with pita bread you can find on nearly every street corner in Greece, not just the skewered meat. This is the best! Prep time does not include marinating time. OAMC instructions provided.
This is from 365 Low-fat dishes. The description says “appetizers are called meze in Greek, and these savory little morsels are flavored with currants, pine nuts, mint, and cinnamon.” Serve them with plain yogurt. I’m posting this for ZWT. Prep time does not include 1 hour chilling time.
A great pasta and ground beef casserole. Hearty and delicious. The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking).
Hearty winter fare. Don't forget to serve feta cheese and crusty bread alongside. Note: although it is not traditional to have veggies in this soup here in Greece, I always put a couple in, simply because they taste good. I have carrot and potato on the ingredient list here, but I also often use some minced celery and maybe a smallish zucchini.
This simple recipe, made with ground lamb, borrows some of the flavors from Greek specialties, but takes only a few minutes to put together and serve for a speedy supper. Serve with a Greek style salad for a complete meal. This also freezes well.
This is a very simple stew, made either with beef or lamb, that is very good to eat. Traditionally, it is served atop a rice ring (buttered rice that you have molded in your bundt pan to give an attractive appearance) or homemade french-fried potatoes. It is sublime served with Hunkar Begendi (recipe #95402) - a Turkish Eggplant Cream.
A yummy filling of chicken, mushrooms, spinach, bacon and cheeses, layered between buttery-crisp sheets of phyllo. This recipe will make one 15 x 9 inch pan, which will serve 10-12 happy people, or two 8 x 8 inch pans, so you can bake one, and freeze the other (unbaked) to enjoy at a later date when time is short and good food is a must! All your meat and veg in one tasty packet. Developed for RSC #6.
This is a delicious Greek stew that I have adapted for the crock pot. The spices give it the characteristic Mediterranean flavour and the sauce is divine. The eggplant will be very soft, and some pieces may even have melted into the sauce. This is terrific served over a thick pasta, like penne or rigatoni.
The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Enjoy!