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Authentic Greek Recipes

Authentic Greek Recipes

Greek Rosemary Olives

Serves 6 | Prep. time 5 minutes

Ingredients

  • 1½ cups mixed olives like Kalamata, black, or green
  • 4 sundried tomatoes, finely chopped
  • 1 stem rosemary, stem removed and finely chopped
  • ¼ teaspoon oregano
  • 1 tablespoon olive oil

Directions

  1. Squeeze the olives to remove excess liquid.
  2. In a bowl, combine them with the oil, tomatoes, oregano, and rosemary.
  3. Serve fresh or refrigerate.

 

Classic Greek Salad

Serves 4 | Prep. time 10 minutes

Ingredients

  • 4 large tomatoes, diced
  • 1 medium cucumber, cut into ½-inch rounds
  • 1 small red onion, thinly sliced
  • 6 ounces feta cheese, cut into thin slices
  • 20 Kalamata olives
  • ¾ cup extra-virgin olive oil
  • 3 teaspoons dried Greek oregano
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper

Directions

  1. In a salad bowl, combine the tomatoes and cucumbers and toss to combine.
  2. Divide the mixture among 4 serving bowls. Top each with some onion and a slice of feta.
  3. Top with the olives and drizzle the olive oil on top.
  4. In another bowl, mix the oregano, salt, and pepper. Sprinkle on top of the salads and serve.

 

 

Lamb Souvlaki

Serves 4 | Prep. time 15–30 min. plus 10 min. resting time | Cooking time 12–14 min.

Ingredients

  • 1 ½ pounds lamb steak from leg or shoulder, fat trimmed, cubed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4-6 (6-inch) pitas, halved to make pockets
  • Tzatziki sauce for serving

For the marinade

  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • ½ red onion, chopped
  • ½ teaspoon dry Greek oregano
  • ½ teaspoon dry thyme
  • ¼ teaspoon paprika

For the salad

  • ½ pound romaine lettuce, chopped
  • ¼ cup mint leaves
  • ½ cup pitted Kalamata olives, halved lengthwise
  • 1 cup cherry or grape tomatoes, halved
  • ½ English cucumber, peeled, halved lengthwise, and cut into ¼-inch slices
  • 2 tablespoons lemon juice
  • ¼ cup olive oil

Tzatziki sauce

  • 1 cucumber
  • 2 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • 2 ¼ cups strained Greek yogurt
  • Juice of 1 lemon
  • 2–3 tablespoons chopped fresh mint
  • Salt and ground black pepper to taste

Directions

  1. To make the sauce, peel the cucumber and discard the seeds. Grate it finely, and place it in a colander. Season with black pepper and salt. Set it aside for 10 minutes, and then press to squeeze out excess liquid. Combine the cucumber, garlic, and olive oil in a mixing bowl. Mix in the yogurt, lemon juice, and mint. Taste, and season with salt and pepper to your liking. Serve with pita bread or any souvlaki recipe.
  2. To prepare the marinade, add the olive oil, garlic, lemon juice, onion, oregano, thyme, and paprika to a bowl. Mix well to combine. You can also use a resealable plastic bag. Add the cubed lamb, cover and let marinade in the refrigerator for at least 4 hours or overnight.
  3. When ready to cook, preheat the barbecue grill to medium-high heat.
  4. Season the lamb with salt and pepper to taste. Using metal or pre-soaked wooden skewers, thread the lamb cubes onto the skewers.
  5. Grill for 5-7 minutes on each side, until the meat is cooked to your desired doneness. Let the meat rest for 10 minutes before serving.
  6. In a mixing bowl, combine the salad ingredients and season with salt and black pepper.
  7. Warm the pita bread over the grill to warm and fill them with the prepared salad and lamb or serve separately and each one can make their own sandwiches.
  8. Serve with some Tzatziki sauce.

 

 

Beef Keftedes

Serves 3–4 | Prep. time 10–15 minutes | Cooking time 20 minutes

Ingredients

  • 1 pound ground beef
  • ½ cup breadcrumbs
  • 2 cloves garlic, grated
  • 1 small onion, grated
  • ½ cup mint leaves, chopped
  • 1 egg
  • 1 tablespoon red wine vinegar
  • 1 teaspoon ground Greek oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper

Directions

  1. Preheat the broiler and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the ground beef, breadcrumbs, garlic, onion, mint, egg, vinegar, oregano, salt, and pepper.
  3. Form medium-sized meatballs and arrange them on the baking sheet.
  4. Broil for 20 minutes, turning halfway until browned.
  5. Serve warm with tzatziki sauce, salad, and grilled pita bread.

 

 

Baked Chicken with Rosemary and Lemon

Serves 4-6 | Prep. time 15 minutes | Cooking time 1 hour

Ingredients

  • 1 whole chicken (5 pounds), washed and drained
  • Salt and pepper
  • Juice of 2 lemons

For basting

  • 2 tablespoons olive oil
  • ½ cup butter, softened
  • 2 large sprigs fresh rosemary, diced finely
  • 4 cloves garlic, minced
  • Zest of 4 lemons

For stuffing

  • 1 lemon, sliced
  • 1 small onion, quartered
  • 1 sprig rosemary

Directions

  1. Preheat the oven to 425°F.
  2. In a bowl, mix the basting ingredients together.
  3. Wipe the chicken dry and rub it with salt and pepper; season the cavity as well.
  4. Stuff the cavity of the chicken with the sliced lemon, onion, and rosemary.
  5. Brush the chicken with the basting mixture.
  6. Place the chicken on a baking sheet or tray, and bake for 45 minutes.
  7. Remove from the oven and baste again with remaining basting mixture.
  8. Put back into oven and bake until golden brown (about 15 minutes). Cover with foil to prevent burning, if needed.
  9. Cool for 15 minutes before serving.

 

 

Baked Lemon Potatoes

Serves: 2-4 | Prep. time 5 minutes | Cooking time 45-50 minutes

Ingredients

  • 1 pound potatoes, cleaned, peeled, and cut into chunks
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon Greek oregano
  • 2 tablespoons yellow mustard
  • Juice of 1 lemon
  • ¼ cup chicken or vegetable broth

Directions

  1. Preheat the oven to 350°F.
  2. In a bowl, combine the olive oil, garlic, oregano, mustard, and lemon juice.
  3. Add the potatoes and toss well to coat. Transfer the potatoes to a baking dish.
  4. Very carefully, add the broth. Do not pour over the potatoes as this will wash off the seasonings.
  5. Bake the potatoes for 20-25 minutes and then stir. The potatoes should start to soften by this point.
  6. Continue baking for another 20-25 minutes or until potatoes are cooked through.
  7. Serve with beefteki and tzatziki.

 

 

Baklava

Serves 8–10 | Prep. time 30–40 minutes | Cooking time 60 minutes

Ingredients

  • 1 pound filo pastry, at room temperature
  • 1 cup butter, softened
  • ¾ cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 2 cups walnuts, chopped
  • ½ cup cold water
  • ¼ cup lemon juice
  • ¼ cup honey

Directions

  1. Preheat the oven to 325°F, and grease an 11×17 baking dish with some olive oil.
  2. Layer half of the filo sheets in the greased dish, brushing each sheet with butter as you go.
  3. In a bowl, combine ¼ cup of the sugar with the cinnamon, and mix in the walnuts.
  4. Top the arranged sheets with the walnut mixture.
  5. Top with the remaining filo after brushing each of them with more butter.
  6. Using a very sharp knife, cut diagonally into squares or diamonds, cutting through all the layers.
  7. Bake until golden and crisp, 55–60 minutes.
  8. Place a medium saucepan over medium-high heat. Add the remaining sugar, together with the water, lemon juice, and honey. Cook, stirring, until the sugar dissolves.
  9. Pour the syrup over the hot baklava. Allow it to cool down, and serve.

 

 

 

***These recipes and more are found in Sarah Spencer’s A Taste of Greece: Greek Cooking Made Easy with Authentic Greek Recipes. To get your own copy, click on the cover below or click here.

Greek Recipes

To download a copy of the featured recipes, click here.

Delicious Authentic Greek Recipes Made Easy!

Delicious Authentic Greek Recipes Made Easy!

Greek cuisine is a celebration of fresh, wholesome ingredients and bold, distinct flavors. It offers a diverse range of flavors and textures. In this blog post, here are some of my favorite authentic Greek recipes that are sure to transport your taste buds to the sun-drenched shores of Greece.

Traditional Greek Hummus

Serves 4–5 | Prep. time 10 minutes

Ingredients

  • 1 clove garlic
  • 1 (14.5-ounce) can chickpeas
  • 1 tablespoon tahini paste
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil (or more as needed)
  • Black pepper to taste

Directions

  1. Combine all the ingredients in a food processor and blend until smooth. If the mixture is too thick, add more olive oil and blend again.
  2. Spoon the hummus into a serving bowl and top with some more black pepper and a drizzle of oil.
  3. Serve with vegetable sticks, toasted bread, olives, or crackers.

 

 

Spanakopita – Spinach Cheese Pie

Serves 12 | Prep. time 30-40 minutes | Cooking time 45 minutes 

Ingredients

  • 2 pounds fresh spinach, chopped
  • 3 bunches scallions, white and green parts, chopped
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces cream cheese
  • 4 ounces feta cheese
  • 2 cups grated kefalotiri or Romano cheese
  • ⅓ cup chopped dill
  • ⅓ cup chopped mint
  • ⅓ cup chopped flat-leaf parsley
  • 2 teaspoons ground black pepper
  • 2 eggs, beaten
  • 2 tablespoons farina

For the pie

  • 1 pound phyllo, at room temperature
  • ½ – ¾ cup butter
  • 1 egg yolk, beaten
  • 1 tablespoon water

Directions

  1. In a large saucepan over medium-high heat, steam the spinach for about 4 minutes. Drain and set aside.
  2. Return the pan to the burner and add the scallions and olive oil. Sauté for about 3–4 minutes.
  3. In a mixing bowl, combine the spinach with the scallions. Stir in the cream cheese, feta, kefalotiri, dill, mint, parsley, pepper, eggs, and farina. Mix well.
  4. Prepare the pie. Preheat the oven to 400°F and butter a 9×13 baking dish.
  5. In a small saucepan over low heat, melt ½ cup of butter.
  6. Lay out 1 phyllo sheet in the baking dish. Brush it with butter. Repeat layering and buttering for the next 11 phyllo sheets.
  7. Top the phyllo evenly with the prepared filling.
  8. Top it with 1 phyllo sheet, butter it, and repeat for the next 11 sheets, buttering each. (Melt more butter if needed.)
  9. Combine the egg yolk with the water, and mix well.
  10. Brush the egg yolk and water mixture over the top.
  11. Bake for 45–60 minutes, until the top is brown.
  12. Serve warm.

 

 

Greek Burger with Kefalotyri

Serves 12 | Prep. time 15 minutes | Cooking time 12 min. for grilling or 1 hour in the oven

Ingredients

  • 12 pieces bread of choice (burger buns or pita)
  • 4 small tomatoes, sliced

For patties

  • 1 cup kefalotyri cheese, grated
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • ½ carrot, grated
  • 2 sprigs parsley, finely chopped
  • ½ teaspoon spearmint
  • ½ teaspoon oregano
  • ½ teaspoon paprika
  • ½ salt or to taste
  • ½ teaspoon pepper
  • 1 egg, beaten
  • 1 loaf or 10-12 slices crustless bread, slightly soaked and strained well
  • 1 tablespoon olive oil
  • Juice of ½ an orange
  • Dried bread crumbs, as needed

Directions

  1. Combine all the patties’ ingredients until thoroughly blended EXCEPT the kefalotyri cheese and dry bread crumbs. Gradually add some dry breadcrumbs if too moist or sticky.
  2. If baking, preheat the oven to 375°F.
  3. Divide the meat mixture into 12 portions and form each into a patty.
  4. Sprinkle each patty with kefalotyri.
  5. Place patties on a baking sheet and bake for about 1 hour or until cooked through.
  6. May also be cooked on a grill or in a skillet over medium-high heat (about 3 minutes). Flip over until some bits of meat are slightly charred and of the desired doneness. Sprinkle with cheese just before removing from heat.
  7. Place in the bread and serve topped with tomato and tzatziki, if desired.

 

 

Chicken Gyro

Serves 4 | Prep. time 15–20 minutes

Ingredients

  • 4 Greek pita breads (find recipe below)
  • Tzatziki sauce to taste (find recipe below)
  • 2 medium tomatoes, diced
  • 1 large onion, chopped
  • 2–4 Greek-style grilled chicken breasts, sliced (find recipe below)
  • Crumbled feta cheese and dried Greek oregano to taste

Directions

  1. Lay out the pita breads and spread with tzatziki sauce to your liking.
  2. Top with the tomato and onion and arrange the chicken on top.
  3. Top with some more tzatziki sauce if desired.
  4. Sprinkle with crumbled feta cheese and dried oregano.
  5. Roll into wraps and serve warm.

 

Basic Greek Pita Bread

Yield 8 pitas | Prep. time 1–2 hours | Cooking time 5–10 minutes 

Ingredients

  • 1 cup warm water
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 ½ teaspoons salt
  • 3 cups flour (white or wheat)
  • 1 (0.25 ounce) yeast packet

Directions

  1. In a mixing bowl, combine all the ingredients in the order listed.
  2. Combine to prepare a dough and knead it on flat, lightly floured kitchen surface for 4–5 minutes.
  3. Roll to make a ball and coat it with some more olive oil. Cover it loosely with plastic wrap and set it aside for 1 ½ hour to rise.
  4. Preheat the oven to 450°F and prepare two baking pans with parchment paper.
  5. Make 8 small balls from the dough and roll each of them into a round pita shape.
  6. Place them on the prepared baking pans. Bake for 5–7 minutes, until they are cooked through and puffy.

 

Tzatziki – Yogurt and Cucumber Sauce

Serves 5–6 | Prep. time 10 minutes | Cooking time 0 minutes 

Ingredients

  • 1 cucumber
  • 2 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • 2 ¼ cups strained Greek yogurt
  • Juice of 1 lemon
  • 2–3 tablespoons chopped fresh mint
  • Salt and ground black pepper to taste

Directions

  1. Peel the cucumber and discard the seeds. Grate it finely, and place it in a colander. Season with black pepper and salt.
  2. Set it aside for 10 minutes, and then press to squeeze out excess liquid.
  3. Combine the cucumber, garlic, and olive oil in a mixing bowl.
  4. Mix in the yogurt, lemon juice, and mint. Taste, and season with salt and pepper to your liking.
  5. Serve with pita bread or any souvlaki recipe.

 

Greek-Style Grilled Chicken

Serves 4 | Prep. time 5 min. plus 30–60 min. marinating time | Cooking time 10 min. 

Ingredients

  • ½ teaspoon chopped rosemary
  • ½ teaspoon dried oregano
  • 1 teaspoon fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon red wine vinegar
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 ½ pounds boneless skinless chicken breasts

Directions

  1. In a resealable bag, combine the rosemary, oregano, thyme, salt, pepper, cayenne, garlic, vinegar, lemon juice, and olive oil. Mix well.
  2. Add the chicken breasts. Combine and refrigerate for 30–60 minutes.
  3. Preheat the grill to high heat, and grease the grates with some olive oil.
  4. Place the chicken breasts on the grill and discard the marinade. Cook for 5–6 minutes per side.
  5. Serve warm.

 

 

Greek-Style Ice Cream

Serves 10–12 | Prep. time 20 min. plus 4–6 hours freezing time | Cooking time 15 min. 

Ingredients

  • 2 ½ cups 2% milk, divided
  • 2 cups heavy cream, divided
  • 1 cup sugar
  • 3 eggs, beaten
  • ¾ cup extra-virgin olive oil, divided
  • ½ cup crumbled feta cheese
  • 3 tablespoons chopped Greek basil
  • 3 tablespoons ground cinnamon

Directions

  1. In a medium saucepan over medium heat, warm ½ cup of milk, ½ cup of heavy cream, the sugar, eggs, and ¼ cup of olive oil.
  2. Cook for about 15 minutes, until the base turns a light yellow and thickens. Do not let it boil.
  3. Remove the pot from the heat and let it cool down completely. Cover and refrigerate for 40–60 minutes.
  4. When it is chilled, add the remaining ingredients. Mix well.
  5. Churn the mixture in an ice cream maker for 30–45 minutes, until it is thick and creamy. Freeze in an airtight container for at least 4 hours before serving.
  6. Alternatively, to make it without an ice cream maker, freeze the mixture in a baking pan in your freezer for 2 hours. Take it out and stir to combine the mixture.
  7. Place it back in the freezer for 1 ½ hours, then freeze and churn again. Repeat until you get an ice cream consistency.

 

 

 

***These recipes and more can be found in Sarah Spencer’s A Taste of Greece: Greek Cooking Made Easy with Authentic Greek Recipes. To get your own copy, click on the cover below or click here.

Greek Recipes

To download a copy of the featured recipes, click here.

Fabulous Greek Recipes!

Fabulous Greek Recipes!

Bring the flavors of Greece into your kitchen with easy-to-make, authentic Greek Recipes from Sarah Spencer’s cookbook A Taste of Greece!

Fried Calamari

Serves 4 – Prep. time 10 minutes – Cooking time 15–20 minutes

Ingredients

  • 1½ pounds calamari, cleaned
  • ½ tablespoon paprika
  • 1 tablespoon oregano
  • 1 tablespoon ground black pepper
  • 2 tablespoons salt
  • ¾ cup bread flour
  • ¼ cup semolina flour
  • Vegetable oil as needed
  • Salt to taste
  • Juice of half a lemon

Directions

  1. Cut the calamari into ½-inch slices.
  2. Combine all the spices in a bag and add the bread and semolina flours. Put in the calamari rings and shake to coat well.
  3. In a medium-sized deep frying pan or pot, heat the oil over medium-high heat.
  4. Working in batches, when the oil reaches 350°F, fry the rings for about 2 minutes, turning halfway. Let the oil return to temperature between batches.
  5. Set them on a plate lined with paper towels to drain, and sprinkle with some salt. Top with lemon juice and serve.

 

 

Tomato Greek Salad

Serves 6 – Prep. time 15 minutes – Marinating time 2 hours

Ingredients

  • 4 fresh tomatoes, chopped
  • 1 cucumber, peeled and chopped
  • 1 green bell pepper, cut into ½-inch pieces
  • ½ cup red onion, chopped
  • ¼ cup Kalamata olives
  • ½ cup feta cheese, crumbled

For the dressing

  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon fresh oregano, chopped

Directions

  1. Whisk the ingredients for the dressing together.
  2. Toss in the rest of the ingredients.
  3. Marinate for 2 hours (or less) in the refrigerator for flavors to meld.

 

 

Pork Souvlaki

Serves 6 – Prep. time 25 minutes – Cooking time 15 minutes

Ingredients

  • 3 pounds pork tenderloin, cut into 1½-inch cubes
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup lemon juice
  • 2 tablespoons sea salt
  • 2 tablespoons ground black pepper
  • 1 tablespoon dried Greek oregano
  • 2 red onions, quartered
  • 3 bell peppers, any color, cut into 1-inch squares
  • Lemon slices, for garnishing
  • Barbecue skewers, for bamboo, soak before using for 30 minutes

Directions

  1. Preheat a grill to medium-high.
  2. In a mixing bowl, combine the pork, olive oil, lemon juice, salt, pepper, and oregano. Set it aside for 15 minutes.
  3. On the skewers; alternately pierce the pork pieces, red onion, and bell pepper.
  4. Grill for 6–7 minutes. Turn and cook for 7–8 minutes more, or until the meat is cooked through.
  5. Serve warm, garnished with lemon.

 

 

Greek-Style Classic Lamb Rack

Serves 2 – Prep. time 5 minutes plus 10 minutes resting time – Cooking time 15 minutes

Ingredients

  • 1 (1-pound) rack of lamb
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped rosemary
  • 1 tablespoon kosher salt
  • 1 tablespoon ground pepper
  • 2 garlic cloves, minced

Directions

  1. Preheat the grill to medium-low.
  2. Rub the lamb with the olive oil, and season with rosemary, salt, pepper, and garlic.
  3. Sear the lamb rack, meat-side down, for 4–5 minutes. Move it from time to time so it will cook evenly.
  4. Flip and move the lamb rack to indirect heat.
  5. Grill, covered, for 8–10 minutes.
  6. Let rest for 10 minutes. Cut into chops and serve.

 

 

Baklava

Serves 8–10 – Prep. time 40 minutes – Cooking time 60 minutes

Ingredients

  • 1 pound filo pastry, at room temperature
  • 1 cup butter, melted
  • ¾ cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 2 cups walnuts, chopped
  • ½ cup cold water
  • ¼ cup lemon juice
  • ¼ cup honey

Directions

  1. Preheat the oven to 325°F, and grease an 11×17 baking dish with some olive oil.
  2. Layer half of the filo sheets in the greased dish, brushing each sheet with butter as you go.
  3. In a bowl, combine ¼ cup of the sugar with the cinnamon, and mix in the walnuts.
  4. Top the arranged sheets with the walnut mixture.
  5. Top with the remaining filo after brushing each of them with more butter.
  6. Using a very sharp knife, cut diagonally into squares or diamonds, cutting through all the layers.
  7. Bake until golden and crisp, 55–60 minutes.
  8. Place a medium saucepan over medium-high heat. Add the remaining sugar, together with the water, lemon juice, and honey. Cook, stirring, until the sugar dissolves.
  9. Pour the syrup over the hot baklava. Allow it to cool down, and serve.

 

All these recipes are from Sarah Spencer’s cookbook A Taste of Greece: Greek Cooking Made Easy with Authentic Greek Recipes! To get yourself a copy of the book, click on the cover or here.

To download or print the recipes, click here.