diane kochilas

There are so many great recipes all over Greece for braised or baked giant beans, called gigantes. These butter, comforting beans marry well with everything from tomatoes to feta and spinach. This recipe is one of my favorites and may be served as an appetizer, vegetarian main course, side dish or meze. You can also enjoy it hot, warm or at room temperature.

Baked Gigantes With Honey and Dill

lb. / 450 g dried Greek giant beans

/ 125 ml Extra-virgin Greek olive oil

onions

garlic

carrot

bay leaves

Plum tomatoes (peeled, seeded, chopped)

tbsp. Ikarian or other Greek pine honey (divided)

dill (chopped)

Greek balsamic vinegar (to taste)

tomato paste

Salt

Pepper (freshly ground)

Soak the beans overnight in ample water. Drain the next day. Place in a large pot with cold water and bring to a boil. Lower heat and simmer, skimming the foam off the top. Simmer beans for 1-1 ½ hours, until tender but firm.

Preheat oven to 190°C (375°F).

Remove beans from heat and drain, but reserve the water.

Place beans in a large baking pan with 6 tablespoons extra-virgin Greek olive oil. Mix the the onions, garlic, carrot, bay leaves, and the tomatoes. Stir in about 1 ½ cups of the bean cooking liquid, just enough to barely cover the beans. Stir in half the honey. Mix thoroughly. Cover the pan with parchment then aluminum foil and bake for about 1 – 1 ½ hours, or until the beans are tender and the sauce is thick and creamy. Add more water throughout baking, if necessary, to keep the beans from drying out.

Fifteen minutes before removing from oven, add vinegar, tomato paste, salt and pepper. As soon as the beans come out of the oven, stir in additional honey and vinegar to taste as well as the chopped dill.

Serve hot, warm or at room temperature, sprinkled if desired with crumbled feta and drizzled with additional olive oil.

Beet salad, patzarosalata in Greek, is an all-time favorite. Earthy beets pair beautifully with garlic and the acidity of good vinegar. You’ll find this salad on tables everywhere, the perfect match to fish recipes like fried cod croquettes and retsina.

Beet Salad

beets

garlic (chopped

extra virgin Greek olive oil

Greek red wine

Cut the greens off the beet roots and rinse very well in cold water, then leave to drain. Bring to a boil in a pot of salted water and simmer until tender, about 15 minutes. Remove and drain.

Scrub the beet roots very well and trim off the root and stem ends. Place in a pot of cold salted water and boil gently for about a half hour to 45 minutes, until tender. Alternatively, place the beets in a roasting pan, cover and roast at 400F/200C for about 1 hour, until tender. Let the beets cool slightly, to handle, then peel. Cut the beetroots into rounds about 1/8-inch thick.

Whisk together the 3 tablespoons of olive oil, 2 teaspoons vinegar or balsamic, garlic and salt. Toss the beetroot slices in the dressing and place in the center of a serving platter. Strew the greens around the beets and dress with additional olive oil, vinegar and salt. Serve warm or at room temperature.

This retro-stuffed grilled calamari is a taverna classic and one often found in the seaside fish eateries along the Athenian Riviera. You can use frozen squid for this, but  make sure the tubes are large enough to fill.

Baked Feta-Stuffed Calamari

(450 g) squid, preferably

extra-virgin Greek olive oil (plus more as needed)

onion

garlic (finely chopped)

(225 g) crumbled Greek feta

cheese

(120 ml) fresh anthotyro

(25 g) chopped fresh dill

(25 g) chopped fresh mint

lemon

pink peppercorns

Salt and black pepper

bread crumbs (as needed)

lemons (quartered)

Keep the cleaned squid in the refrigerator until ready to use.

In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until

wilted and lightly golden. Stir in the garlic. Transfer the mixture to a bowl and let cool.

Add all the cheeses, dill, mint,the lemon zest and egg to the bowl with the onion and toss to combine. Season with the pink peppercorns and salt and black pepper to taste. (The mixture will likely be salty enough with the feta, so you may not need to add any.)

Stir in 2 tablespoons of the bread crumbs to help bind the mixture. Test it by shaping a

small ball with your hands; if it is still too loose to hold its shape, add more of the bread crumbs, 1 tablespoon at a time, until firm enough. Cover and refrigerate the mixture for 30 minutes to help firm it up.

Remove the squid and filling from the refrigerator. Stuff each of the squid tubes with enough of the filling to come up to about ¼ inch (6 mm) from the top so that when the stuffed squid shrinks during cooking, it doesn’t burst. Using a toothpick, secure the open end of the tube closed.

Heat a grill until quite hot or heat a grill pan over high heat. Brush the grill grates or pan

with a little olive oil. Place the stuffed squid and tentacles (separately) on the grill or in the

hot grill pan and cook for 5 to 7 minutes, turning with kitchen tongs a few times, until lightly

browned all over.

Serve as is or, for a more dramatic effect, using a sharp knife score the top of each squid tube so that the surfaces fans open a bit, revealing the cheesy filling. Remove the toothpick and serve, garnished with lemon wedges and pink peppercorns.

The iconic Greek recipe for spanakopita is all about a timeless combination of ingredients, and these definitely find a place beyond being nestled between layers of crispy phyllo pastry. Here, an embellished combo of Greek feta and spinach crown sweet potatoes thus morphing into a dish both festive and good for every day, the perfect example of delicious Mediterranean Diet flavors that are both indulgent and healthy. I serve this often on Thanksgiving, but love it for a weekend meal, too.

Baked Sweet Potatoes Stuffed with Spanakopita

sweet potatoes (about 8 to 10 oz each, unpeeled and scrubbed clean)

spinach

olives

tomatoes

parsley

oregano oregano (chopped)

Greek feta cheese

nutmeg

Sea salt and pepper

Preheat the oven to 400F. Pierce each sweet potato several times with the tines of a fork. Place them in a shallow baking dish and bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.

While the sweet potatoes are baking, make the spanakopita topping: In a large skillet over medium heat, heat 2 tablespoons of olive oil and cook the onion until lightly golden, about 10 minutes. Stir in the spinach just to wilt. Set aside to cool. Mix in remaining ingredients and set aside until the sweet potatoes are done.

Slice sweet potatoes lengthwise down the center to expose cooked insides, top with spanakopita mixture and serve.

Artichoke moussaka is one of several variations on the moussaka theme in the Greek country kitchen. This version is a delicious, meatless rendition, made sweet by the copious amount of caramelized onions that are layered in the pan.

Artichoke Moussaka with Caramelized Onions and Feta

unsalted butter

onions (coarsely chopped)

artichokes

Strained juice of 1 large lemon

potatoes

bread crumbs

thyme

(chopped basil)

flat-leaf parsley

(chopped oregano))

Salt and pepper

feta

all-purpose flour

milk

heavy cream

Greek Kefalotyri

Greek fresh anthotyro or ricotta

eggs (lightly beaten)

Caramelize the onions: In a large wide pot or deep skillet heat the butter and olive oil over medium heat until the butter begins to bubble softly. Add the onions, reduce heat to low and cook for about 40 minutes, until the onions acquire a deep amber hue.

While the onions are cooking, clean and blanch the artichokes: Squeeze one lemon into a bowl with 3 cups of water. Trim the artichokes: cut away their tough outer leaves, leaving a little of the stem intact. Trim its tough exterior with a paring knife. Using a teaspoon scrape out the purple, fuzzy choke. Rub the artichokes with lemon and place in the acidulated water. Bring a large pot of salted water to a rolling boil. Drain the artichokes from the acidulated water and blanch for one minute. Remove and drop immediately into a large bowl filled with ice.

In a large skillet heat 1 tablespoon olive oil and sauté the potato slices for a few minutes, just until softened. Turn once.

Make the béchamel:  In a medium pot over medium heat, melt the butter  until it bubbles. When it stops bubbling, add the flour and whisk for about 5 minutes, untiul the flour is golden. Pour in the  milk and cream, whisking until thick, about 10 to 12 minutes. Remove from heat and add the eggs, whisking vigorously. Mix in the cheeses. Season with salt and pepper. Set aside.

Toss the herbs together in a small bowl. Preheat the oven to 350°F/170°C. Oil a large baking pan.

To assemble the moussaka: Oil a large roasting pan. Sprinkle a handful of breadcrumbs over the bottom surface. Layer half the potatoes in one layer. Salt and pepper. Sprinkle with a handful of breadcrumbs. Add about a third of the onions and herb mixture. Layer half the artichokes evenly over the surface. Season with salt and pepper and sprinkle with another handful of breadcrumbs. Sprinkle with half the feta, one-third more of the herbs and a third more of the onions. Repeat the layering process in the same order.

Pour béchamel over the surface. Bake uncovered until lightly golden (approximately 55 minutes to 1 hour). Remove, cool slightly, cut into squares, and serve.

Nothing refreshes like this Greek salad of citrus, pomegranate and mint. It’s the perfect foil for any rich meal and a wonderful example of the vibrant but simple Mediterranean Diet. Remember to use extra virgin Greek olive oil and sea salt for the best flavor!

Citrus – Pomegranate Salad

navel oranges

blood oranges

grapefruit

pomegranate

Greek honey

lemon juice vinegar

Smoked Greek sea salt

Black pepper

mint leaves

Peel the oranges and grapefruit. Cut the citrus into rings and set aside.

Cut the pomegranate in half across the middle and place the cut side in the palm of your hand. Have a bowl ready. Using a tablespoon, tap vigorously on the exterior of the fruit, letting the arils fall into the bowl.

Whisk together the olive oil, vinegar, honey, smoked or regular sea salt and black pepper until smooth.

Set the citrus slices decoratively on a platter, alternating between the colors of the orange, blood orange and grapefruit. Scatter the pomegranate over the top. Drizzle with the dressing and garnish with the mint. Serve.

There are many traditional Greek recipes for vegetables and rice as a main course. This simple Greek recipe, made with eggplant and seasoned with fresh herbs, makes a delicious vegetarian main course, but can easily be served as a Greek meze and as a side dish to simple grilled or pan-seared meat or fish. Extra virgin Greek olive oil brings everything together and makes this unique Greek island plant-based specialty very craveable!

Melitzanopilafo - Eggplant Pilaf

/ 60 to 240 ml extra-virgin Greek olive oil

red onions (finely chopped)

eggplants

100 g long-grain rice

350 g peeled (seeded, and finely chopped tomatoes)

chios souma (tsipouro, or dry white wine)

450 ml water

oregano

tbsp finely chopped fresh flat-leaf parsley

In a large, wide pot heat l/4 cup/60 ml of the olive oil over medium heat and cook the onions until soft and pale gold, 8 to 10 minutes, stirring frequently. Add the garlic and stir for a few minutes to soften. Add the eggplant chunks and cook until they begin to soften.

Stir in the rice and toss to coat in the oil. Pour in the tomatoes and the water or wine. Season with salt and pepper, cover, and simmer until the rice and eggplants are tender, stirring occasionally.

About 5 minutes before removing from the heat, add the oregano and parsley. Just before serving, stir in all of part of the remaining cup/180 ml olive oil, if desired.

This Greek recipe for garlicky baked eggplant is a traditional dish of the Ionian islands and a perfect example of great Mediterranean Diet vegetable cookery. The characteristic sweet-sour flavor imparted by the use of vinegar in the sauce is a local favorite.  It’s a wonderful plant-based Greek recipe, one of the most delicious in the whole range of Greek vegetarian dishes.

Skordostoumbi - Zakynthos Garlicky Eggplant

eggplant

Salt eggplant

extra-virgin olive oil (as needed)

garlic (to taste, peeled and crushed)

black pepper

sherry vinegar or red wine vinegar (or to taste)

honey ((optional))

Salt the eggplant slices lightly inside a mixing bowl. Heat 2 to 3 tablespoons of the olive oil in a large, heavy skillet over medium-high heat and lightly brown the eggplant slices on both sides, in batches, replenishing the olive oil if necessary. Drain on paper towels.

Preheat the oven to 350F/170C.

In the same frying pan, add the garlic and cook gently for a few minutes, just to soften. Add the tomato, cook it down a bit over medium heat, season with salt and pepper to taste, and add the honey and vinegar. Simmer gently until thick, about 15 to 20 minutes.

Place a few tablespoons of the sauce on the bottom of a medium sized baking dish and drizzle in a little olive oil. Place the eggplant slices on top, sprinkling with herbs and a little cheese, if desired. Spread a little sauce over the eggplant and continue layering in the same manner until everything is used up. Press down with a spatula and sprinkle a little vinegar on top. Bake for about 45 minutes, remove, sprinkle with chopped parsley and serve, with creamy polenta or feta, or both.

Savoy cabbage is a cruciferous vegetable named after the Savoy region in France, where it’s believed to have originated. It’s a versatile cabbage that even though it isn’t as crunchy as the green cabbage, it keeps its texture when cooked. It has a full flavor and can be enjoyed raw, cooked, pickled and roasted as well.

Savoy Cabbage Bean Soup

450 g medium-sized dried beans

1- inch 2.5-cm strips orange zest

water

savoy cabbage

rice

Tbsp white wine vinegar

long chile pepper (cut in thin slices)

Soak the beans overnight. The next day, rinse and drain them.

Heat 1/3 cup of olive oil in a large pot over low heat and cook the onions until softened, about 12 minutes. Stir in the garlic. Add the beans and toss to coat in the oil. Add the orange zest, bay leaves and water. Raise the heat and bring to a boil. Reduce heat to low and let the beans simmer, skimming the top, for about two hours, or until the soup is thick and creamy and the beans and vegetables very soft.

About half way through cooking the bean soup, add the cabbage and 15 minutes before the soup is ready add the rice. About 10 minutes before removing from heat, season with salt and pepper.

If desired, using an immersion blender, puree a little bit of the soup (about 2 cups out of the entire pot), to make it thicker and creamier. Add the vinegar, and stir in the parsley. As soon as you remove the soup from the heat, pour in the remaining olive oil.

Serve hot, with the peppers.

Top 9 diane kochilas recipes from across the web

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Top Tags

Baked Gigantes With Honey and Dill

Beet Salad

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Citrus – Pomegranate Salad

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Savoy Cabbage Bean Soup

Top 9 diane kochilas recipes from across the web

The most viewed diane kochilas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Gigantes With Honey and Dill

Beet Salad

Baked Feta-Stuffed Calamari

Baked Sweet Potatoes Stuffed with S...

Artichoke Moussaka with Caramelized...

Citrus – Pomegranate Salad

Melitzanopilafo - Eggplant Pilaf

Skordostoumbi - Zakynthos Garlicky ...

Savoy Cabbage Bean Soup

The most viewed diane kochilas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine