| 1 | Greek Lazy Lasagna | 20 m | 1 h | 1 (16 ounce) package uncooked mafalda pasta (mini lasagne noodles), 2 tablespoons extra-virgin olive oil, 1/4 cup chopped onion, 3 cloves garlic, chopped, 2 (6 ounce) boneless, skinless chicken breast | * Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the malfada pasta, and return to a boil. Cook the pasta, stirring occasiona |  |
| 2 | Moussaka | 45 m | 1 h | 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices, salt, 1/4 cup olive oil, 1 tablespoon butter, 1 pound lean ground beef, salt to taste, ground black pepper to taste, 2 onions, chopped, 1 clove garlic, minced, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon fines herbs, 2 tablespoons dried parsley, 1 (8 ounce) can tomato sauce, 1/2 cup red wine, 1 egg, beaten, 4 cups milk, 1/2 cup butter, 6 tablespoons all-purpose flour, salt to taste, ground white pepper, to taste, 1 1/2 cups freshly grated Parmesan cheese, 1/4 teaspoon ground nutmeg | * Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain. * In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg. * To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper. * Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese. * Bake for 1 hour at 350 degrees F (175 degrees C). |  |
| 3 | Greek Lentil Soup (Fakes) | 20 m | 1 h | 8 ounces brown lentils, 1/4 cup olive oil, 1 tablespoon minced garlic, 1 onion, minced, 1 large carrot, chopped, 1 quart water, 1 pinch dried oregano, 1 pinch crushed dried rosemary, 2 bay leaves, 1 tablespoon tomato paste, salt and ground black pepper to taste, 1 teaspoon olive oil, or to taste, 1 teaspoon red wine vinegar, or to taste (optional) | * Place lentils in a large saucepan add enough water to cover by 1 inch. Bring water to a boil and cook until tender, about 10 minutes drain. * Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes. * Stir in tomato paste and season with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste. |  |
| 4 | Marinated Greek Chicken Kabobs | 30 m | 15 m | 1 (8 ounce) container fat-free plain yogurt, 1/3 cup crumbled feta cheese with basil and sun-dried tomatoes, 1/2 teaspoon lemon zest, 2 tablespoons fresh lemon juice, 2 teaspoons dried oregano, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon crushed dried rosemary, 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces, 1 large red onion, cut into wedges, 1 large green bell pepper, cut into 1 1/2 inch pieces | * In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator. * Preheat an outdoor grill for high heat. * Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture. * Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear. |  |
| 5 | Chef John's Tzatziki Sauce | 15 m | | 1 large English cucumber, peeled and grated, 1/2 teaspoon salt, 2 cups Greek yogurt, 4 cloves garlic, minced, 1 pinch cayenne pepper, or to taste, 1/2 lemon, juiced, 2 tablespoons chopped fresh dill, 1 tablespoon chopped fresh mint, salt and ground black pepper to taste, 1 sprig fresh dill for garnish, 1 pinch cayenne pepper for garnish | * Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice. * Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice mix thoroughly. * Stir dill and mint into yogurt-cucumber mixture season with salt and black pepper. Adjust all seasonings to taste. * Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color. |  |
| 6 | My Own Famous Stuffed Grape Leaves | 40 m | 1 h | 2 cups uncooked long-grain white rice, 1 large onion, chopped, 1/2 cup chopped fresh dill, 1/2 cup chopped fresh mint leaves, 2 quarts chicken broth, 3/4 cup fresh lemon juice, divided, 60 grape leaves, drained and rinsed, hot water as needed, 1 cup olive oil | * In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat. * Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil. * Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve. |  |
| 7 | Yia Yia's Baklava | 45 m | 50 m | Syrup:2 cups water, 2 cups white sugar, 4 whole cloves, 1/2 cinnamon stick, 1 lemon, juiced, divided, Filling:1 pound finely chopped walnuts, 1 cup white sugar, 2 tablespoons ground cinnamon, 1/2 teaspoon ground nutmeg, 3/4 cup unsalted butter, melted, or more as needed, 20 sheets phyllo dough | * Stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. Bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. Stir remaining 1/2 the lemon juice into syrup. Strain and refrigerate until cool, at least 30 minutes. * Stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl. * Preheat oven to 350 degrees F (175 degrees C). Brush butter on the bottom and sides of a 9x13-inch glass baking dish. * Lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. Cover the plastic wrap with a damp towel. * Lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. Lay another 1 sheet of phyllo dough on top, brush with butter. Repeat layering and brushing with butter with 4 more sheets of phyllo dough. * Gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough. * Spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough. * Spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with the remaining 5 sheets of dough. Cut baklava into 1-inch diamonds. * Bake in the preheated oven until lightly golden brown, 35 to 45 minutes. * Pour cooled syrup over baked baklava and cool for 1 day to absorb syrup. |  |
| 8 | Shrimps Saganaki (Greek Recipe) | 5 m | 35 m | 1 pound medium shrimp, with shells, 1 onion, chopped, 2 tablespoons chopped fresh parsley, 1 cup white wine, 1 (14.5 ounce) can diced tomatoes, drained, 1/4 teaspoon garlic powder (optional), 1/4 cup olive oil, 1 (8 ounce) package feta cheese, cubed, salt and pepper to taste (optional) | * Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside. * Heat about 2 tablespoons of oil in a saucepan. Add the onions cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened. * While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on. * When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm. |  |
| 9 | Greek Sausage: Sheftalia | 1 h | 1 h | 1 pound ground pork, 1 large onion, finely chopped, 1/2 cup finely chopped fresh parsley, 1 pinch salt and pepper to taste, 1 tablespoon vinegar, 1/2 pound caul fat, 10 skewers | * In a medium bowl, mix together the ground pork, onion, parsley, salt and pepper. * Fill a bowl with warm water, and add the vinegar. Dip the caul fat into the water, and keep submerged for 1 minute to wash. Rinse in cold water. Carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares. * Place a small compressed handful of the sausage near the edge of one square. Fold the sides over, and roll up firmly. Repeat with remaining meat and fat until you have about 10 sausages. * Prepare a charcoal grill for high heat. Place sausages onto skewers. * Grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink. |  |
| 10 | Baklava | | | 1 (16 ounce) package phyllo dough, 1 pound chopped nuts, 1 cup butter, 1 teaspoon ground cinnamon, 1 cup water, 1 cup white sugar, 1 teaspoon vanilla extract, 1/2 cup honey | * Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan. * Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. * Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. * Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. * Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up. |  |
| 11 | Hummus III | 10 m | | 2 cups canned garbanzo beans, drained, 1/3 cup tahini, 1/4 cup lemon juice, 1 teaspoon salt, 2 cloves garlic, halved, 1 tablespoon olive oil, 1 pinch paprika, 1 teaspoon minced fresh parsley | * Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. * Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley. |  |
| 12 | Absolutely Fabulous Greek/House Dressing | 10 m | | 1 1/2 quarts olive oil, 1/3 cup garlic powder, 1/3 cup dried oregano, 1/3 cup dried basil, 1/4 cup pepper, 1/4 cup salt, 1/4 cup onion powder, 1/4 cup Dijon-style mustard, 2 quarts red wine vinegar | * In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature. |  |
| 13 | Greek Chicken Pasta | 15 m | 15 m | 1 (16 ounce) package linguine pasta, 1/2 cup chopped red onion, 1 tablespoon olive oil, 2 cloves garlic, crushed, 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces, 1 (14 ounce) can marinated artichoke hearts, drained and chopped, 1 large tomato, chopped, 1/2 cup crumbled feta cheese, 3 tablespoons chopped fresh parsley, 2 tablespoons lemon juice, 2 teaspoons dried oregano, salt and pepper to taste, 2 lemons, wedged, for garnish | * Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes drain. * Heat olive oil in a large skillet over medium-high heat. Add onion and garlic saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes. * Reduce heat to medium-low add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges. |  |
| 14 | Souvlaki | 30 m | 15 m | 1 lemon, juiced, 1/4 cup olive oil, 1/4 cup soy sauce, 1 teaspoon dried oregano, 3 cloves garlic, crushed, 4 pounds pork tenderloin, cut into 1 inch cubes, 2 medium yellow onions, cut into 1 inch pieces, 2 green bell peppers, cut into 1 inch pieces, skewers | * In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours. * Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers. * Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking. |  |
| 15 | Real Hummus | 15 m | | 1 clove garlic, 1 (19 ounce) can garbanzo beans, half the liquid reserved, 4 tablespoons lemon juice, 2 tablespoons tahini, 1 clove garlic, chopped, 1 teaspoon salt, black pepper to taste, 2 tablespoons olive oil | * In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. * Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans. |  |
| 16 | Greek Pasta Salad I | 15 m | 10 m | 1/2 cup olive oil, 1/2 cup red wine vinegar, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons dried basil, 1 1/2 teaspoons dried oregano, 3/4 teaspoon ground black pepper, 3/4 teaspoon white sugar, 2 1/2 cups cooked elbow macaroni, 3 cups fresh sliced mushrooms, 15 cherry tomatoes, halved, 1 cup sliced red bell peppers, 3/4 cup crumbled feta cheese, 1/2 cup chopped green onions, 1 (4 ounce) can whole black olives, 3/4 cup sliced pepperoni sausage, cut into strips | * In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight. |  |
| 17 | Peppy's Pita Bread | 30 m | 15 m | 1 1/8 cups warm water (110 degrees F/45 degrees C), 3 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon vegetable oil, 1 1/2 teaspoons white sugar, 1 1/2 teaspoons active dry yeast | * Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep. * Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy. * Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months. |  |
| 18 | Spinach and Feta Pita Bake | 10 m | 12 m | 1 (6 ounce) tub sun-dried tomato pesto, 6 (6 inch) whole wheat pita breads, 2 roma (plum) tomatoes, chopped, 1 bunch spinach, rinsed and chopped, 4 fresh mushrooms, sliced, 1/2 cup crumbled feta cheese, 2 tablespoons grated Parmesan cheese, 3 tablespoons olive oil, ground black pepper to taste | * Preheat the oven to 350 degrees F (175 degrees C). * Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese drizzle with olive oil and season with pepper. * Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters. |  |
| 19 | Greek Penne and Chicken | 20 m | 30 m | 1 (16 ounce) package penne pasta, 1 1/2 tablespoons butter, 1/2 cup chopped red onion, 2 cloves garlic, minced, 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces, 1 (14 ounce) can artichoke hearts in water, 1 tomato, chopped, 1/2 cup crumbled feta cheese, 3 tablespoons chopped fresh parsley, 2 tablespoons lemon juice, 1 teaspoon dried oregano, salt to taste, ground black pepper to taste | * In a large pot with boiling salted water cook penne pasta until al dente. Drain. * Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes. * Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes. * Season with salt and ground black pepper. Serve warm. |  |
| 20 | Spiced Sweet Roasted Red Pepper Hummus | 15 m | | 1 (15 ounce) can garbanzo beans, drained, 1 (4 ounce) jar roasted red peppers, 3 tablespoons lemon juice, 1 1/2 tablespoons tahini, 1 clove garlic, minced, 1/2 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, 1/4 teaspoon salt, 1 tablespoon chopped fresh parsley | * In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) * Sprinkle the hummus with the chopped parsley before serving. |  |
| 21 | Black Bean Hummus | 5 m | | 1 clove garlic, 1 (15 ounce) can black beans drain and reserve liquid, 2 tablespoons lemon juice, 1 1/2 tablespoons tahini, 3/4 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, 1/4 teaspoon paprika, 10 Greek olives | * Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives. |  |
| 22 | Spanakopita (Greek Spinach Pie) | 30 m | 1 h | 3 tablespoons olive oil, 1 large onion, chopped, 1 bunch green onions, chopped, 2 cloves garlic, minced, 2 pounds spinach, rinsed and chopped, 1/2 cup chopped fresh parsley, 2 eggs, lightly beaten, 1/2 cup ricotta cheese, 1 cup crumbled feta cheese, 8 sheets phyllo dough, 1/4 cup olive oil | * Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan. * Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. * In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. * Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot. |  |
| 23 | Extra Easy Hummus | 5 m | | 1 (15 ounce) can garbanzo beans, drained, liquid reserved, 1 clove garlic, crushed, 2 teaspoons ground cumin, 1/2 teaspoon salt, 1 tablespoon olive oil | * In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved. |  |
| 24 | Greek Style Potatoes | 20 m | 2 h | 1/3 cup olive oil, 1 1/2 cups water, 2 cloves garlic, finely chopped, 1/4 cup fresh lemon juice, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 2 cubes chicken bouillon, ground black pepper to taste, 6 potatoes, peeled and quartered | * Preheat oven to 350 degrees F (175 degrees C). * In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper. * Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm. |  |
| 25 | Chicken Souvlaki Gyro Style | 30 m | 20 m | Souvlaki Marinade:3/4 cup balsamic vinaigrette salad dressing, 3 tablespoons lemon juice, 1 tablespoon dried oregano, 1/2 teaspoon freshly ground black pepper, 4 skinless, boneless chicken breast halves, Tzatziki Sauce (cucumber sauce):1/2 cup seeded, shredded cucumber, 1 teaspoon kosher salt, 1 cup plain yogurt, 1/4 cup sour cream, 1 tablespoon lemon juice, 1/2 tablespoon rice vinegar, 1 teaspoon olive oil, 1 clove garlic, minced, 1 tablespoon chopped fresh dill, 1/2 teaspoon Greek seasoning, kosher salt to taste, freshly ground black pepper to taste, 4 large pita bread rounds, 1 heart of romaine lettuce, cut into 1/4 inch slices, 1 red onion, thinly sliced, 1 tomato, halved and sliced, 1/2 cup kalamata olives, 1/2 cup pepperoncini, 1 cup crumbled feta cheese | * In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour. * Preheat an outdoor grill for high heat. * Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use. * Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips. * Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve. |  |
| 26 | Cousin Cosmo's Greek Chicken | 20 m | 20 m | 2 tablespoons all-purpose flour, divided, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 pound feta cheese, crumbled, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 6 boneless, skinless chicken breast halves, 2 tablespoons olive oil, 1 1/2 cups water, 1 cube chicken bouillon, crumbled, 2 cups loosely packed torn fresh spinach leaves, 1 ripe tomato, chopped | * On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside. * With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half secure each with toothpick. Coat chicken breasts with flour mixture. * In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving. |  |
| 27 | Greek Pasta with Tomatoes and White Beans | 10 m | 15 m | 2 (14.5 ounce) cans Italian-style diced tomatoes, 1 (19 ounce) can cannellini beans, drained and rinsed, 10 ounces fresh spinach, washed and chopped, 8 ounces penne pasta, 1/2 cup crumbled feta cheese | * Cook the pasta in a large pot of boiling salted water until al dente. * Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes. * Add spinach to the sauce cook for 2 minutes or until spinach wilts, stirring constantly. * Serve sauce over pasta, and sprinkle with feta. |  |
| 28 | Feta Cheese Turkey Burgers | | | 1 pound ground turkey, 1 cup crumbled feta cheese, 1/2 cup kalamata olives, pitted and sliced, 2 teaspoons dried oregano, ground black pepper to taste | * Preheat the grill for medium high heat. * In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties. * Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through. |  |
| 29 | Tzatziki Sauce | 20 m | | 2 (8 ounce) containers plain yogurt, 2 cucumbers - peeled, seeded and diced, 2 tablespoons olive oil, 1/2 lemon, juiced, salt and pepper to taste, 1 tablespoon chopped fresh dill, 3 cloves garlic, peeled | * In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor. |  |
| 30 | Good for You Greek Salad | 15 m | | 3 large ripe tomatoes, chopped, 2 cucumbers, peeled and chopped, 1 small red onion, chopped, 1/4 cup olive oil, 4 teaspoons lemon juice, 1 1/2 teaspoons dried oregano, salt and pepper to taste, 1 cup crumbled feta cheese, 6 black Greek olives, pitted and sliced | * In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve. |  |