Easy Greek Seasoned Fries Recipe Ingredients:

• 1 recipe Greek fries
• Salt, to taste
• Pepper, to taste
• 1 teaspoon dried oregano
• Crumbled feta cheese, to taste
• Chopped Kalamata olives, to taste

How to Make Easy Greek Seasoned Fries:

Prepare the fries according to the recipe instructions. Arrange on a serving platter.

Sprinkle with desired amount of salt and pepper. Sprinkle with oregano.

This part is optional, but it really does enhance the fries. Top with crumbled feta cheese and copped Kalamata olives.

The post Easy Greek Seasoned Fries appeared first on .

Greek Stuffed Grape Leaves with Rice (Dolmades) Recipe Ingredients:

• 1 cup olive oil
• 1 lb. chopped onion
• 1 cup uncooked rice
• 2 tablespoons dill or mint
• 1 cup hot water
• 2 tablespoons (optional) pine nuts
• 1 tablespoon salt
• 1/4 teaspoon pepper
• 50 to 60 fresh or  jarred grape leaves
• 1 lemon

Directions to Make Dolmades:

Heat 1/2 cup olive oil, in a frying pan and sauté the onions until soft. Add rice and cook, covered, for 5 minutes. Add all remaining ingredients, except grapevine leaves, lemon and 1/2 cup olive oil. Simmer for 5 minutes. Cool.

Rinse the grapevine leaves in cold water. If fresh, drop them in boiling water and boil for 3 minutes. Strain and rinse in cold water.

In the center of each leaf, shiny surface of leaf down-wards, place a heaped teaspoon of the filling. Fold ends of leaf over the filling and roll it up. (Do not roll too tightly as the rice will swell).

Cover the bottom of a shallow saucepan with vine leaves and place “dolmathakia” side by side in layers. Sprinkle with lemon juice. Next, add 1/2 cup olive oil and 1 1/2 cups hot water. Place a plate over “dolmathakia” to prevent them from opening, cover and simmer over a low heat for about 1 hour. Allow to cool in the saucepan.

** This recipe contains olive oil, so this recipe won’t be suited for a strict fast.

The post Recipe for Dolmades – Greek Stuffed Grape Leaves appeared first on .

Greek Pan Seared Cheese (Saganaki) Recipe Ingredients:

• 1 pound Kasseri Cheese
• 1 cup cold water
• 1/2 cup olive oil
• 1 cup flour for coating (use gluten-free flour if following a gluten-free diet)
• 2 lemons cut into wedges

How to Make Saganaki:

Cut Cheese into half inch thick squares (about 3 inches wide).

Dip cheese into cold water to moisten, and then dip in the flour to coat.

In a heavy skillet, heat the olive oil and sear each slice until golden brown and the cheese heats through.  If the pan is small use a tablespoon of fresh oil for each piece of cheese to be seared.

Saganaki is best served hot with a last minute squeeze of lemon over it.

The post Recipe for Saganaki – Pan Seared Greek Cheese appeared first on .

Greek Cabbage Rolls (Lahanodolmathes) Recipe Ingredients:

• Large head of cabbage
• 1 pound pork  or beef
• 1/2 cup uncooked rice
• 1 chopped onion
• 2 medium-sized, peeled and chopped tomatoes
• 2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup chopped parsley
• 1 cup butter
• 3 cups hot water
• 1 1/2 tablespoon flour
• 2 to 3 eggs
• 1 juice of whole lemon

Instructions to Prepare Greek Cabbage Rolls:

Place cabbage head in boiling salted water and boil for 8 minutes. Separate leaves.

Combine meat, rice, onion, tomatoes, salt, pepper, parsley and 1/2 cup butter.

Place about 2 tablespoons of filling in cup part of each cabbage leaf.

Loosely fold over sides of each leaf; roll up. Pack cabbage rolls tightly into a casserole. Pour on water, or stock and remaining butter.

Bake, covered, in an oven that has been set at 350 degrees Fahrenheit for about 1 1/2 hour, or cook over a low heat for about 1 to 1 1/2 hour, or until tender.

Arrange cabbage rolls in deep serving dish.

Prepare avgolemono sauce:
Mix flour with 1/4 cup cold water; add to pan juices, stirring.

Simmer for 5 minutes.

Beat eggs with 2 tablespoons water.

Add gradually hot sauce and lemon juice.

Stir sauce in top of double boiler until it has slightly thickened.

Keep heat very low and remove immediately when thickening starts.

Pour over cabbage rolls.

Serve hot. Serves 5.

The post Recipe for Lahanodolmathes – Greek Cabbage Rolls appeared first on .

Greek Style Feta Cheese with Honey (Feta me Meli) Recipe Ingredients:

• 12 ounce block of feta cheese cut into 4 even rectangles of 3 ounces each
• 4 sheets phyllo dough (use gluten free phyllo if following a gluten free diet)
• 2 tablespoons Greek olive oil
• 2 tablespoons sesame seeds
• 4 tablespoons honey
• 1 tablespoon red wine vinegar
• 1 tablespoon water

How to Make Greek Cheese With Honey:

Preheat oven to 350 degrees Fahrenheit.

Fold one sheet of phyllo in half and place one block of feta into the center. Fold into an envelop shape and place on a small baking sheet. Repeat with the other three blogs of feta.

Brush each phyllo envelope with olive oil and sprinkle the sesame seeds evenly over all four of them. Place the baking sheet in the oven and bake until golden. This should take about 15-20 minutes.

While the feta packets are baking in the oven, mix the honey, vinegar, and water in a small dish. Sprinkle the mixture evenly over all four of the feta and phyllo packets right when it comes out of the oven.

**Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

The post Recipe for Greek Style Feta Cheese with Honey appeared first on .

Greek Style Fried Anchovies (Gavros) Recipe Ingredients:

• 1 1/2 cup all-purpose flour (use gluten free flour if following a gluten free diet)
• Salt, to taste
• Pepper, to taste
• 1 pound fresh, small anchovies
• Greek olive oil, for frying
• Lemon wedges, to garnish

How to Prepare Fried Anchovies:

Add the, flour, salt, and pepper to a medium bowl and toss and whisk until the ingredients are well combined.

Rinse the anchovies with cold water and pat dry with paper towels. Add to the bowl and toss until each fish is coated with flour mixture.

Fill a deep frying pan with a total of 1/2 an inch of oil. Head the oil over medium until warm. A thermometer should read 350 degrees Fahrenheit. If using an electric skillet, set the dial to medium.

Add fish to the hot oil using a pair of kitchen thongs, being careful not to crowd. Fry each fish on all sides until golden brown. Remove and place on paper towels to drain the oil. Continue in batches until all the fish are fried. Serve on a platter with lemon wedges as a garnish. This also tastes great with skorthalia.

The post Recipe for Greek Style Fried Anchovies appeared first on .

Marinated Greek Olives Recipe Ingredients:

• 1 pound Greek olives, such as Kalamata
• 1/2 cup Greek olive oil
• 2 tablespoons dried Greek oregano
• 1 tablespoon dried rosemary
• 2 teaspoons chopped, fresh orange peel
• 1/2 cup Greek olive oil

Instructions to Make Marinated Olives:

Place several paper towels on the counter and place the olives on top. Blot the olives with more paper towels to remove some of the brine.

Add the olives to a bowl and cover with olive oil. Toss in the oregano, rosemary, and orange peel. Cover the bowl with plastic wrap and place in the refrigerator for at least 24 hours and up to one week before serving.

When ready to serve, place in a serving bowl with all the seasonings and oil. You may add more olive oil just before serving so that people can dip their bread into it.

The post Recipe for Marinated Greek Olives appeared first on .

Greek Style Smoked Trout Appetizer Recipe Ingredients:

• 4 smoked trout fillets
• 1/2 cup chopped chives
• 1/2 cup chopped dill
• 1/3 cup olive oil
• Juice of (3-4 tablespoons) lemon
• 1/2 teaspoon mustard

Directions to Prepare Smoked Trout:

Place 2 trout fillets in a deep dish and sprinkle with half the chives and half the dill. Place the other 2 fillets on top, and sprinkle the rest of the dill and chives.

Mix the oil and lemon juice in a glass jar and add the mustard. Pour the sauce over the trout fillets, which should be half-covered by it. Cover the plate with plastic wrap and refrigerate for 2 to 3 hours, or overnight.

Serve at room temperature with thin slices of toasted bread.

The post Recipe for Greek Style Smoked Trout Appetizer appeared first on .

Piroski Recipe Ingredients:

• 4 cups flour (use gluten free if following a gluten free diet)
• 4 egg yolks
• 1/3 cup milk
• 1/2 cup butter
• 3 leveled tablespoons yeast
• 1 leveled teaspoon salt
• 1 lb. ground beef
• Vegetable oil for frying (you may also use olive oil)
• 1 small onion
• Parsley
• Tomato sauce

How to Make Piroski:

Warm the milk until lukewarm, then crumble the yeast into it with your fingertips.  Add 1 cup flour and mix all into a smooth dough. Cover and let stand in a warm area to rise.

Next, add the butter, egg yolks, salt and the rest of the flour and stir well. Knead into a tight and elastic dough. If necessary, add water or flour. Cover with a towel and again set in a warm place to rise a second time. Then knead once more to knock down the dough.

Break into small pieces.

During the rising of the dough, cook the ground beef.  Mix it with 2 tablespoons of butter, a finely chopped onion, chopped parsley and a small quantity of tomato.  Cook well, adding 4 or 5 tablespoons of grated cheese just before it is finished.

Take a small piece of dough and roll it flat, on a floured board with a rolling pin. Lay one spoonful of cooked ground meat in the center of the dough. Fold the dough in half to form a half-moon shape and enclose the filling. Shape it a little in the palm of your hand to make a more oval shape.

Smear with egg white. Place on a greased baking tin and set aside in a warm place to rise.

Then deep-fry the turnover in oil until each turns a golden brown. Take them from the oil with a perforated spoon, lay on paper towels to drain and serve them warm.

Here are some variations to this piroski recipe:

1. Instead of frying the turnovers, you can bake them in an oven. In this case, after wrapping the turnovers, put them in a buttered baking pan to rise. Brush the tops with egg white. Then put them in a moderate oven and bake until brown.

2. The meat filling can be made from lean chicken, ham, fish or hard-boiled eggs, chopped and mixed with bechamel sauce or mashed potatoes.

3. Another variation is sweet Russian turnovers. Add 3 tablespoons of sugar together with the salt to the dough. Fill with jelly or marmalade and chopped candied fruit. Sprinkle with powdered sugar and serve. This is a great dessert turnover option!

The post Recipe for Piroski appeared first on .

Greek Style Parsley Spread (Maidanosalata) Recipe Ingredients:

• 1 thick piece of bread (1 inch thick), crusts removed, soaked in water
• 1 medium, quartered onion
• 2 – 3 cloves garlic
• 1/3 – 1/2 teaspoon, fresh minced chili pepper
• 1 lb., flat leaf, stems trimmed parsley
• 1 (optional) egg yolk
• Lemon juice (3 tablespoons)
• 1/3 cup olive oil
• 1 – 2 teaspoons, balsamic vinegar
• Salt
• Olives for garnish

How to Prepare Greek Style Parsley Spread:

Squeeze the soaked bread to remove excess water. Discard any hard parts, and place half the bread in a food processor with the onion, garlic, chili pepper, and half the parsley. Process until everything is reduced to a paste. Add the remaining parsley and bread to the lender along with the egg yolk, half the lemon juice, and half the olive oil. Blend again, slowly adding more olive oil, 1 teaspoon vinegar, and some salt. Taste and adjust the seasoning by adding more salt, pepper, and lemon juice or vinegar. The spread should be very flavorful.

Pour the spread into a bowl and garnish with olives. Maidanoslata is a great dip so feel free to bust out the pita chips or carrot slices!

The post Recipe for Greek Style Parsley Spread appeared first on .

Ingredients:

• 2 lbs. green and red bell peppers
• 1/3 cup olive oil
• 5 tablespoons, red wine type vinegar
• 1 clove, minced garlic
• 1/2 teaspoon dry mustard
• 1/2 teaspoon chili pepper
• Salt

Instructions to Make Grilled Peppers:

Preheat the broiler and place the peppers on the rack about 5 inches away from the source of heat. Broil peppers until the skins blister, turning them carefully so they cook on all sides. When the skins are blackened and cracked (about 2 to 3 minutes on each side), transfer to a big bowl and cover with plastic wrap. Let them sit for about 10 minutes. The skins will detach completely, and the peppers will be very easy to peel.

Peel the peppers, discard the stems and seeds, and cut the flesh lengthwise into 2 or 3 sections. Collect the juices.

Mix the oil and vinegar in a small glass jar. Add the pepper juices, garlic, mustard, chili pepper, and salt and mix well.

While the peppers are still warm, arrange them in a deep dish and pour the dressing over them. Partially cover the dish and let it cool, then cover and refrigerate until 1 or 2 hours before you are ready to serve. Serve at room temperature.

You can also try blending the grilled bell peppers and combining them with olive oil and roasted garlic to make a delicious spread, similar to bruschetta. Throw a little crumbled feta or Greek olives on the top so people know it’s Greek!

** This recipe contains olive oil, so it isn’t suited for those who adhere to a strict fast.

The post Recipe for Greek Style Grilled Bell Peppers appeared first on .

Greek Style Cucumber with Feta Cheese Recipe Ingredients:

• 1 large cucumber (half peeled in lengthwise strips to give striped appearance)
• 1 cup, crumbled feta cheese
• 1/2 cup, chopped mint leaves
• 6 tablespoons olive oil
• 3 tablespoons lemon juice
• Pepper
• Salt

Instructions to Prepare Greek Style Cucumber with Feta Cheese:

Wash and dry the cucumber and cut it into very thin crosswise slices. Place the slices in a salad bowl, sprinkling with the feta cheese and mint.

In a small whisk the oil and lemon juice with the salt and pepper to make ladolemono (a vinaigrette made with lemon juice). Pour over the salad and toss thoroughly. Serve immediately.

The post Recipe for Greek Style Cucumber with Feta Cheese appeared first on .

Greek Style Boiled Shrimp (Garides Vrastes) Recipe Ingredients:

• 2 lbs. raw large shrimp
• Salt
• Pepper
• 4 tablespoons white wine
• 1 sliced carrots
• 1 sliced onion
• Bay leaf
• Olive oil
• Mayonnaise
• Lemon juice

Directions to Make Boiled Shrimp:

Wash, remove the shell and devein shrimp. In a saucepan, combine water, wine, carrot, onion, salt, pepper and bay leaf. Boil the shrimp for 15 minutes. Allow to boiled shrimp cool in the liquid.  Drain the shrimp and serve coated with mayonnaise or with olive oil and lemon juice. You can serve this either cold or warm.

The post Recipe for Greek Style Boiled Shrimp appeared first on .

Greek Style Smoked Fish (Tsirosalata) Appetizer Recipe Ingredients:

• 12 ounces preserved, smoked fish – skin, head, tail, and bones removed
• 2 tablespoons red or white wine vinegar
• 2 tablespoons Greek olive oil
• 1 tablespoon capers
• Black pepper, to taste
• 2 tablespoons chopped fresh dill or parsley
• Greek olives, to garnish

Directions to Prepare Smoked Fish Appetizer:

Add the fish filets in a bowl and sprinkle with the wine vinegar. Let the fish sit on the counter for about ten minutes.

Remove the filets from the bowl after ten minutes and throw away the liquid. Blot the filets with a paper towel to remove most of liquid.

Chop the fish into bite size pieces and arrange on a platter. Sprinkle with olive oil, capers, black pepper, and the fresh dill or parsley. Arrange olives on the patter as well as a garnish.

The post Recipe for Greek Style Smoked Fish appeared first on .

Greek Style Pepper Salad Appetizer (Piperies Oreteiko) Recipe Ingredients:

• 6 medium red bell peppers
• 1 medium onion, chopped
• Salt, to taste
• Pepper, to taste
• 3 tablespoons red wine vinegar
• 1/4 cup Greek olive oil
• 1 teaspoon dried Greek oregano
• 1 tablespoon chopped, fresh parsley to garnish.

How to Make Greek Style Pepper Salad Appetizer:

Preheat the oven to 450 degrees Fahrenheit.

Place the peppers on a baking dish and bake for twenty minutes. Peppers should wilt and become soft. Pell the skin off and remove the seeds. Cut the pepper into small pieces and add them to a medium bowl. Add the onion, salt, pepper, vinegar, olive oil, and oregano and stir gently with a wooden spoon. Pour into a serving dish and sprinkle with parsley.

The post Recipe for Greek Style Pepper Salad Appetizer appeared first on .

• 6 -7 slices of stale bread with no crust (use gluten-free bread if following a gluten-free diet)
• 7 ounces of salted fish roe
• 2 tablespoons of grated onion
• 1 1/2 cups Greek olive oil
• 1/3 cup lemon juice

How to Prepare Taramosalato – Fish Roe Spread:

In a food processor, add the Roe, onion and 1/3 of the oil and turn on for a few seconds. Continue to slowly add the bread a little at a time on low. Once the bread, add the rest of the oil slowly. Once all the oil has been mixed in, add the lemon juice slowly. The lemon juice is a matter of taste, add it slowly to achieve the desired flavor. Put in a bowl and garnish with olives and scallions.

** This recipe contains olive oil, so this recipe won’t be suited for a strict fast.

The post Recipe for Taramosalata – Greek Style Lenten Fish Roe Salad appeared first on .

Greek Style Peppered Dried Figs (Sika Piperata) Recipe Ingredients:

• 24 dried figs, stems trimmed
• 1/3 cup cracked black peppercorns
• 18 dried bay leaves

How to Prepare Peppered Dried Figs:

Roll each figs in the black peppercorns so that they’re coated. Line a clean glass jar with a few of bay leaves. Add figs in a single layer. Place more bay leaves on top of the figs, and then another layer of figs. Repeat until all the figs are done. Cover the top of the last layer of figs with plastic wrap and seal the jar tightly. Store in a cool, dry place for a month before serving to let the flavors meld together.

The post Recipe for Greek Style Peppered Dried Figs appeared first on .

Greek Style Baked Feta With Tomatoes Recipe Ingredients:

• 4 ounce slice of feta cheese
• 2 tablespoons of Greek olive oil, divided
• 1/2 teaspoon Greek oregano
• 1 garlic clove, crushed
• 1/2 cup diced, fresh tomatoes

How to Make Baked Feta With Tomatoes:

Preheat the oven to 350 degrees Fahrenheit.

Place the feta cheese slice into a small baking dish. Drizzle it with half the olive oil.

Sprinkle the oregano over the feta and top with the garlic and fresh tomatoes. Drizzle the rest of the olive oil over the tomatoes.

Bake in the center of the oven until the cheese is soft. This should take 15-20 minutes. Serve over slices of freshly baked bread.

The post Recipe for Greek Style Baked Feta With Tomatoes appeared first on .

Greek Style Feta and Pepper Dip (Tirosalata) Recipe Ingredients:

• 2 tablespoons Greek olive oil
• 1 green bell pepper, chopped
• 1 cup crumbled feta cheese
• 1/2 cup Greek yogurt
• 1 garlic clove, finely chopped
• 1 tablespoon lemon juice
• 2 tablespoons fresh, chopped dill or parsley
• 1/2 teaspoon black pepper
• 1/4 cup Greek olive oil

How to Prepare Greek Feta Cheese Dip:

Heat the olive oil over medium in a frying pan. Add the green bell pepper and saute until soft. This should take about five minutes. Remove from heat and let them cool.

Transfer the peppers to the bowl of a food processor. Add the feta cheese, yogurt, garlic, lemon juice, dill or parsley, black pepper, and olive oil. Pulse until smooth. Transfer to a bowl. Refrigerate for up to three days before.

The post Recipe for Greek Style Feta and Pepper Dip appeared first on .

Greek Style Fried Cheese Balls (Tirokroketes) Recipe Ingredients:

• 1/2 cup finely crumbled feta cheese
• 1/2 cup grated kasseri cheese
• 1/4 teaspoon ground cumin
• Pepper, to taste
• 1/4 cup all-purpose flour (use gluten free flour if following a gluten free diet)
• 1/2 cup milk
• 1 cup bread crumbs
• Greek olive oil, for frying

How to Make Greek Style Fried Cheese Balls (Tirokroketes):

Add the feta, kasseri, cumin, and pepper to the bowl of the food processor and pulse until smooth. Transfer to a medium bowl and cover the bowl with plastic wrap. Refrigerate until cold, which should take about 2 hours.

Remove from the refrigerator and pinch off about 1 inch of the cheese. Roll into a ball and place on a plate in a single layer. Continue the process until all the cheese is used.

Pour oil into a fry pan until it covers about 1/2 inch. Set the heat to medium and let the oil heat.

Prepare the ingredients for dredging. Add the flour to a small dish, pour the milk into a small bowl, and spread the breadcrumbs into a small plate.

Roll one ball of cheese into the flour, dunk it into the milk, and then roll it in the bread crumbs. Place in the heated oil. Repeat until all the cheese has been dredged.

You may need to cook the cheese balls in batches. Fry until the balls are golden brown. Remove them from the oil with a slotted spoon as each one is finished (they may cook at different times). Place on absorbent paper towels to drain. These are best eaten warm!

The post Recipe for Greek Style Fried Cheese Balls appeared first on .