Greek Recipes

SPANAKOPITA (Spinach & Feta in Phyllo)


1 (10-ounce) package fresh spinach, coarsely chopped
1 tablespoon olive oil
1/3 cup (about 1 1/2 ounces) feta cheese, crumbled
1/4 teaspoon salt
1/4 cup 1% low-fat cottage cheese
1 large egg white

2 tablespoons grated Parmesan cheese 5 sheets frozen phyllo dough, thawed
2 teaspoons olive oil
1 1/2 cups chopped green onions
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried dill
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites, lightly beaten

Preheat oven to 350°.
To prepare filling, place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; sauté for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.

Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.

Place triangles, seam sides down, on a baking sheet. Bake at 350° for 20 minutes or until golden.


20 appetizers (serving size: 1 triangle)




3 tablespoons fresh lemon juice 1/2 cup cucumber, peeled, seeded, and shredded
1 1/2 teaspoons chopped fresh or 1/2 teaspoon
1/2 cup plain low-fat yogurt
dried oregano
1 tablespoon lemon juice
2 teaspoons olive oil

1/4 teaspoon salt
1/2 teaspoon salt
1 garlic clove, minced
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
Cooking spray

To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.
Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.
Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.

To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.


MOUSSAKA (Eggplant & meat lasagna)


1 large eggplant
1/2 teaspoon oregano
1 pound ground beef or lamb
1/2 teaspoon nutmeg
Vegetable oil
2 tablespoons chopped parsley
2 medium onions, chopped
1 1/4 cups canned tomatoes
2 cloves garlic, minced
1/2 cup white wine
1 teaspoon salt
2 egg whites
1/2 teaspoon thyme
1/2 cup bread crumbs
2 tablespoons grated Parmesan cheese


3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
2 egg yolks
1/2 teaspoon salt
1/4 teaspoon pepper


Pare eggplant and cut into 1/2-inch slices. Sprinkle with salt and set aside for 30 minutes
Rinse and dry thoroughly. Brown the meat in vegetable oil with onions and garlic. Drain off the fat
Add salt, seasonings, parsley, tomatoes and wine. Cover and cook slowly for 30 minutes. Let cool.
Mix in unbeaten egg whites and half of the crumbs. Brown the eggplant slices in vegetable oil
Sprinkle bottom of a 13 x 9-inch baking dish with remaining crumbs. Cover with the eggplant.
Spoon meat mixture over the eggplant. Pour Sauce over this mixture
Top with cheese and bake at 350 degrees F for 45 minutes


Melt butter. Add flour slowly, stirring constantly. Remove from heat. Slowly stir in the milk
Return to heat and stir until the sauce thickens. Beat egg yolks well. Gradually stir yolks, salt and pepper into the sauce. Blend well.

Share and Enjoy




3 – 4 Tomatoes
1 Red Onion
1 Green Pepper
Feta Chesse
1 Cucumber
Olive oil
Black pepper


Slice or chopped tomatoes, cucumbers, bell peppers and red onions as desired. Season with salt, black pepper, and, oregano to taste. Then dress with olive oil. Lightly mix with large utensil to disperse flavorings without crushing tomatoes. Common additions are capers and kalamata olives. Lettuce is rarely used in a Greek salad.




Phyllo Dough sheets (1 packet)
walnuts (crushed)
butter 2 and half stick and oil, boiled together for

sugar syrup:
3 cups sugar
3 cups water
lemon juice 1 tsp

Keep the sugar and water to boil on medium high.

In the mean time, in a 9*13 inch baking tray (preferably glass) lay one sheet (you may need to fold for it to fit in the tray). Spread couple spoonfuls of boiled butter/oil on it. Sprinkle approx 1 tbsp walnut over the entire surface. Follow the same process making layers of the sheet, butter/oil and walnuts, till you reach the last 2 sheets. At this point, just skip the walnuts.

Now pour the remaining butter/oil mix on the entire surface. Cut the baklava into pieces, first cut straight and then cut diagonally to make diamond shaped pieces. Check your sugar syrup, if the sides of the pot have dots on it, then its ready, add the lemon juice and turn off the stove. Let it cool.

Bake the baklava tray at 350 degrees untill you get the baklava smell, and the surface and bottom is golden red.

The baklava should be kind of warm (almost like room temperature), and the syrup cold. Pour the syrup over the baklava slowly. Let it soak for at least 24 hours before eating.