greek food

These stuffed peppers from Delish.com pack some serious Greek flavor into one simple dish.

Greek Stuffed Peppers

bell peppers

olive oil

chicken breast

oregano

kosher salt

black pepper

c. low-sodium chicken broth (or water), divided

c. couscous

red onion, chopped

garlic,

c. crumbled feta, divided,

zucchini, chopped

c. quartered cherry tomatoes

c. kalamata olives, chopped

dill

Lemon wedges,

https://streaming.hearstdigitalstudios.com/manual_upload/5947d90abbddbd112f4d5769/mp4/Delish_GREEK_STUFFED_PEPPERS_FRONT_1497880852_4000_hd_v3.mp4

All your favorite Mediterranean stuffed into a pepper.

Delish Greek Stuffed Peppers

With only five ingredients, these lean meatballs couldn't be any easier to make.

Lamb koftas

lamb mince

tsp cumin

tsp coriander

garlic

mint

oilfor brushing

Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.

To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan.

Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

Composed Greek Salad

artichoke

peeled,

tomatoes,

yellow bell pepper,

onion,

Kalamata olives

white wine vinegar

lemon peel

feta cheese (about 4 ounces)

Bon Appétit

Cook artichokes in saucepan of boiling salted water 2 minutes. Drain and cool. Arrange artichokes, cucumbers, tomatoes, bell pepper, onion, and olives on large platter. Whisk oil, vinegar, oregano, and lemon peel in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over salad; sprinkle with feta cheese and serve.

Take a trip to Greece with this flavourful meat and salad combination. Perfect for using leftover sausages, or risoni.

Lamb sausages rissoles with Greek risoni salad recipe

(1kg) thick good-quality lamb sausages,

black pitted olives, chopped

(200 grams) feta, crumbled

preserved vine leaves, rinsed, drained

risoni

garlic clove, peeled

lemon

tbs extra virgin olive oil,

cherry tomatoes, quartered

red onion,

Lebanese cucumber, halved lengthways, thickly sliced

chargrilled capsicum, chopped

Chicken Roulade

extra-virgin olive oil

6-8-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness

salt and black pepper

feta, crumbled

garlic cloves,

lemon zest

dry white wine

chicken broth

lemon juice

Lemon wedges

Line a baking sheet with waxed paper; brush with oil. Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. Season with salt and pepper. Sprinkle chicken with feta, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges. Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen twine at 1" intervals to secure. Repeat with remaining chicken breasts.

Preheat oven to 450°. Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes. Transfer chicken roulades to a small roasting pan and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160°, 5-7 minutes.

Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Cut strings from roulades and place on plates. Spoon pan juices over; serve lemon wedges alongside for squeezing over.

An easy one pan dinner that his healthy, fast and super yummy! &nbsp;

Greek Sheet Pan Chicken Dinner

garlic cloves, chopped

salt

pepper

paprika

oregano, dried (or 1 tablespoon fresh)

Chicken breasts, boneless

red peppers, sliced (keep slices thick)

baby mixed color potatoes (quartered red or yellow will work as well)

Feta

kalamata olives

lemons

Preheat oven to 400 degrees

Combine all marinade ingredients in small bowl.

Place sliced veggies on large sheet pan.

Place Chicken in and around the vegetables.

Pour marinade all over veggies and rub onto the chicken.

Arrange mixture evenly, and nestle sliced lemons around sheet pan.

Place in oven and roast for 30-35 &nbsp;minute or until veggies are slightly brown and chicken reaches 165 degrees. &nbsp; &nbsp;

Squeeze baked lemons over cooked dish.  Sprinkle with crumbled feta and kalamata olives.

Making this Greek spinach pastry recipe in pie-form is easier than you think. Rather than having to fold it up like a perfect sealed package, the more folds and wrinkles you create as you bundle this up, the prettier it looks.

Spanakopita Pie

leek, white and pale-green parts only, thinly sliced

½ medium onion, chopped

scallions, white and pale-green parts only, sliced

garlic cloves, grated

Kosher salt, freshly ground pepper

feta, crumbled (about 2 cups)

store-bought finely grated Parmesan (about ¼ cup)

basil

(1½ sticks) salted butter, melted, divided

phyllo dough, thawed, room temperature

Making this Greek spinach pastry in pie-form is easier than you think. Rather than having to fold it up like a perfect sealed package, the more folds and wrinkles you create as you bundle this up, the prettier it looks. Check out the step-by-step photos here to see how to assemble.

Place spinach in the center of a clean towel, gather corners together, and twist towel to wring excess liquid out of spinach. Try and get as much out as you can (if spinach is too wet, phyllo will get soggy as it bakes). Transfer spinach to a large bowl and break up into small pieces.

Heat oil in a large skillet over medium and cook leek and onion, stirring, until just beginning to soften, 5–7 minutes. Add scallions and garlic and cook until vegetables are tender, 4–6 minutes more; season with salt and pepper. Scrape into bowl with spinach.

Whisk egg, egg yolk, 1 tsp. salt, and ¼ tsp. pepper in a small bowl; add to spinach mixture. Add feta, Parmesan, basil, dill, oregano, and lemon zest and mix until distributed. Don’t be afraid to overmix; you want herbs and cheese in every bite!

Preheat oven to 350°. Lightly brush bottom and sides of springform pan with butter. Remove phyllo from packaging  and cover with a kitchen towel to prevent drying out. Working quickly, brush butter on 1 side of 1 phyllo sheet. Transfer phyllo, butter side up, to prepared pan, covering bottom of pan. Gently press and tuck sides of sheet into bottom edges of pan. Fold and ripple phyllo as needed to cover bottom of pan. Repeat with 2 more phyllo sheets.

Working quickly, brush butter on 1 side of another phyllo sheet. Transfer to pan, arranging butter side up and slightly off-center so long side of dough comes up and over side of pan, leaving a 2" overhang. Rotate pan slightly and repeat with another sheet so overhang covers another section of pan. Continue with remaining 7 sheets, rotating pan so there is overhang around entire pan.

Scrape spinach mixture into pan, pressing down firmly and smoothing top. Gently fold phyllo overhang over spinach mixture and continue to press until phyllo goes just below rim of pan. Don’t worry if phyllo breaks or tears; gather any broken pieces and arrange where spinach peeks through. You want the phyllo to look draped over the top with lots of waves and folds.

Bake pie until phyllo is golden brown and slightly darker around the edges, 50–65 minutes. Let cool in pan 1 hour before removing ring. Serve warm or at room temperature.

Do Ahead: Spanakopita can be made 1 day ahead. Do not unmold; wrap pan in plastic and chill. Reheat in a 300° oven 30 minutes.

My version of Alton Brown's delicious gyro recipe.

Homemade Greek Gyros with Tzatziki Sauce (Kebabs*)

Tzatziki Sauce (recipe link in directions)

lettuce

tomatoes

sweet onion

beef

lb ground lamb

marjoram

Tbsp rosemary

tsp Kosher salt

tsp black pepper

Run the onion in a food processor for...

Run the onion in a food processor for about 15 seconds. Place the onion in the center of a kitchen towel and squeeze out the juice and return to the food processor.

Add the meat, garlic, spices, salt and pepper...

Add the meat, garlic, spices, salt and pepper to the onion, and process. Do so until it looks like a fine paste, about a minute. Place the mixture in a loaf pan and press evenly.

Bake in a water bath (place loaf pan...

Bake in a water bath (place loaf pan inside another pan filled with water) at 325°F (165°C) for about an hour or more until temperature reaches 165-170°F (75°C.)

Remove from the oven, drain fat, and place...

Remove from the oven, drain fat, and place on a cooling rack.

Cover meat with aluminum foil and a heavy...

Cover meat with aluminum foil and a heavy weight (Alton suggests a brick) for about 15 minutes until internal temperature is 175°F (79°C) (I found the times are not quite accurate, and I didn't know if the brick actually had an effect, but I think the important part is getting the meat to the correct temperature.)

Place meat on a cutting board and slice...

Place meat on a cutting board and slice as thinly as possible with an electric knife (using anything else would be much more difficult.)

I added the following step myself as I...

I added the following step myself as I think it mimics the rotisserie a bit more. Add a few slices to a nonstick frying pan (very little or no oil) and heat gently until the meat browns a little.

In another pan, heat the pita bread.

Finally, place the meat on one half of...

Finally, place the meat on one half of the pita, topped with tzatziki sauce, lettuce, tomatoes, and onion. You could also put a little Greek dressing on the tomatoes too (extra virgin olive oil, vinegar, salt, oregano.)

Serve Homemade Greek Gyros with rice pilaf or...

Serve Homemade Greek Gyros with rice pilaf or a Greek salad, and enjoy!

Tiropita (Greek Cheese and Egg Pie)

feta cheese

ricotta cheese

Romano Cheese

eggs

Tbsp. extra virgin olive oil

phyllo (fillo) pastry sheets (#4 if specified)

unsalted butter

Special Instructions

Remove the phyllo dough

Greek yogurt gets transformed into a bright fresh cheese in this Middle Eastern-style dish.

Greek Yogurt Labneh

plain 2% fat or whole Fage Greek yogurt

(or more) good-quality extra-virgin olive oil

herbs

Cheesecloth

Greek yogurt gets transformed into a bright fresh cheese in this Middle Eastern-style dish. Spread it onto toast with jam for breakfast, or serve as part of a cheese platter.

Line a large sieve with cheese-cloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days.

Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into 3/4 inches balls. Place in an 8-ounces glass jar.

Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt in jar. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks.

Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough

Gigantes plaki

dried butter beans

tbsp Greek extra virgin olive oil,

Spanish onion, finely chopped

garlic cloves, finely chopped

tomato purée

ripe tomatoes, skins removed, roughly chopped

tsp sugar

cinnamon

tbsp chopped flat-leaf parsley, plus extra to serve

Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.

Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

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

Salt

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.

Gigantes plaki is a deliciously hearty vegan dish made with giant beans, which are cooked until soft and then baked in a delicious tomato sauce until the beans absorb all the juices and caramelize.

Top 35 greek food recipes from across the web

The most viewed greek food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Greek Stuffed Peppers

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Top 35 greek food recipes from across the web

The most viewed greek food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Stuffed Peppers

Lamb koftas

Composed Greek Salad

Lamb sausages rissoles with Greek r...

Chicken Roulade

Greek Sheet Pan Chicken Dinner

Spanakopita Pie

Homemade Greek Gyros with Tzatziki ...

Tiropita (Greek Cheese and Egg Pie)

Greek Yogurt Labneh

Gigantes plaki

Beet Salad

Gigantes Plaki sto Fourno (Baked Gi...

Greek Chicken Pasta

Chicken souvlaki with tzatziki

Jamie Oliver's lentil keftedes with...

The tastiest gemista (Greek stuffed...

The Perfect Greek Salad

One Pot Greek Chicken and Rice Pila...

Soutzoukakia (Greek Meatballs)

Greek Pita “Pizza” Muffins

Lamb Kleftiko (Ofton)

Greek Roasted Potatoes

Grilled Chicken Kabobs

30 Best Greek Recipes

Greek Gyro

The 40 BEST Greek Foods

Ravani (Greek Semolina Cake)

Greek Rice

Mediterranean Seasoning (Greek Spic...

Skordostoumbi - Zakynthos Garlicky ...

Best Authentic Tzatziki Sauce

Greek Chicken Gyros

Zucchini Fritters

The most viewed greek food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine