Simple Greek Roasted Vegetables with Oil and Lemon Ingredients:

• Vegetables for roasting, such as asparagus, zucchini, green beans, carrots, other root vegetables, potatoes, onions, Brussels sprouts, bell peppers, etc cetera
• 1 recipe ladolemo (oil and lemon dressing)

How to Make Greek Roasted Vegetables with Oil and Lemon:

Preheat oven to 425 Degrees Fahrenheit. Spray a baking dish with nonstick cooking spray or brush with olive oil.

Place the vegetables you will be using in a bowl.

Prepare the oil and lemon dressing according to the recipe instructions.

Toss about 1/3 of the oil and lemon mixture into the vegetables. Reserve the rest to garnish over the finished, roasted vegetables.

Arrange the vegetables in a single layer on the baking dish.

Place the pan in the center of the oven. Roast until the vegetables are golden brown. This should take about 25-30 minutes.

Remove from the pan and drizzle more of the dressing over the vegetables. Place the rest of the oil and lemon dressing in a serving dish so that people can add more if they want.

**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.

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Vegan Greek Style Stuffed Tomato (Yemistes Nhstisimes) Recipe Ingredients:

• 6 large tomatoes
• 6 large peppers
• 4 large potatoes peeled and cut into 6 slices each
• 2 tsp ketchup
• 2 tsp tomato paste
• 1 1/4 cup olive oil
• 1 finely chopped medium onion
• 1 1/2 cup rice
• 2/3 cup chopped parsley
• Pepper
• Salt
• 2 teaspoon mint (optional)

How to Prepare Greek Vegan Stuffed Tomatoes:

Preheat the oven to 350 degrees Fahrenheit.

Slice the top of the peppers off and clean out the seeds. Set the caps aside for later.
Slice a piece from the top of each tomato and remove the pulp with a teaspoon. Save the caps and the pulp and set aside.

Blend the pulp until thin and add the tomato paste and ketchup and stir to make a sauce.

In a skillet, heat up half of the olive oil and saute the onions on high heat until soft. Add the tomato sauce mixture,salt and pepper to the skillet and boil it for 10 minutes.

Turn down the heat and remove 1/3 of the mixture and set aside.

Add the rice, parsley and mint (optional) to the skillet and mix well.

Arrange tomatoes and peppers in a baking pan. Put a touch of olive oil inside and on the outsides of the tomatoes and peppers. Add the rice mixture to each tomato and pepper about 3/4 the way up and cover them with the caps.

Spread the tomatoes and peppers throughout the pan and add the potatoes between them. Pour the remaining tomato mixture over the potatoes, and then pour the olive oil on top of that. Season the whole pan with salt and pepper and it’s ready to go in the oven.

Cook on 350 degrees for approximately 1 hour and 45 minutes. Add water to pan occasionally if all the juices have been absorbed.

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

**Please Note:  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.

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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.

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Greek Style Fried Zucchini (Kolokithakia Tiganita) Recipe Ingredients:

• 2 lbs. Zucchini
• Pepper Salt
• Flour (Use gluten-free if following a gluten-free diet)
• Olive oil for frying

Instructions for Greek Fried Zucchini:

Wash zucchini and cut into 1/4-inch slices.

Mix salt and pepper into flour. Dip each into the seasoned flour and shake off any excess.

Heat olive oil in a large frying pan.

Fry a few zucchini slices at a time in the hot oil until golden brown.

Serve with skorthalia or tzatziki dipping sauces.

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

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Greek Style String Beans (Fasolakia) Recipe Ingredients:

• 2 1/2 lbs. string beans
• 1 cup olive oil
• 1 clove garlic
• 2 sliced thin onion
• 1 lb. chopped tomatoes
• 3 tablespoons, chopped parsley
• Pepper
• Salt

Directions to Make Greek String Beans:

Remove ends of string beans and prepare them by either cutting each into 2 inch pieces, then snap or cut crosswise into thin slanted slices. Or cut each into thin strips.

Heat the oil in a saucepan.

Add onions and garlic and cook until soft.

Add tomatoes, beans, parsley, salt and pepper.

Cover and cook over moderate heat for about 1/2 hour.

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

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Greek Style Baked Summer Vegetables (Briami) Recipe Ingredients:

• 1 lb. zucchini
• 1 lb. eggplants
• 1 lb. peeled potatoes
• 2 sliced onion
• 2 sliced green peppers
• 1 1/2 lbs. tomatoes
• 1 1/2 cups olive oil
• Pepper
• Salt
• Chopped parsley
• 1/2 -1 cup Feta Cheese to taste (optional)

How to Prepare Greek Style Baked Summer Vegetables:

Preheat oven to 350 Degrees Fahrenheit.

Scrape and wash zucchini. Slice all vegetables in 1/2 inch pieces.

Arrange in baking pan.  Add olive oil and one cup hot water.  Sprinkle with salt, pepper and parsley.

Cover and bake for 1 1/2 hours. Uncover for the last 30 minutes.

Some people like to give it a little extra flavor by sprinkling some Feta cheese on top for the last 10 minutes of baking.

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

**Please Note:  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.

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In Greece, horta, or boiled greens, are staple foods. People make them in bag batches and keep them in the refrigerator to have on hand. The greens are typically eaten with meals or served cold as a light snack.

Greek Style Boiled Greens (Horta Vrasta) Recipe Ingredients:

• 3 pounds mixed greens, like endive, chicory, dandelion and spinach
• 2 cups of water, for boiling
• 1 tablespoon white vinegar (optional)
• Olive oil, for seasoning
• Lemon juice, for seasoning
• Salt, for seasoning

Instructions to Make Greek Boiled Greens:

Clean the greens by trimming away any hard stems. Wash them under cold water to remove any dirt or sand. Shake dry and add to a large stockpot. Pour 2 cups of cold water over the greens and sprinkle vinegar over the top if the greens are particularly bitter. If the greens are mild, as is the case with spinach, you don’t need to use the vinegar.

Place the lid on the pot and set the heat to medium high. Bring the water to a boil and shut the heat off. Leave the pot on the same burner for ten minutes before removing from the heat. Transfer the greens to a serving bowl and drizzle olive oil, lemon juice, and salt over the post (to taste). For a typical batch, you’ll need about 1/4-cup olive oil, the juice of half a lemon, and about 1/2 teaspoon of salt. However, there’s no need to measure it – just season the greens, as you like. This horta can be served hot or cold.

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Mussels:

• 2 pounds of cleaned muscles
• ½ cup oil (Canola or Mazola if fasting)
• 1 medium onion sliced
• 1 clove of garlic minced
• 1 cup of crushed tomatoes
• 1 tbsp tomato paste
• 2 tsp chopped parsley
• 2 tsp chopped celery
• 1 small hot pepper
• ¼ tsp cayenne pepper
• 1 tsp Worcestershire sauce
• salt and pepper to taste
• ½ cup feta cheese or dairy free feta (optional)

Rice:

• 2 cups rice
• 2.5 cups water
• 1 small cinnamon stick

Directions to Prepare Greek Mussels in Rice:

Rinse and strain the muscles and lay the on a towel or paper towel to dry.

Prepare the rice: In a medium pot melt the butter and add in the rice. Sautee the rice until slightly brown. Add the broth and some salt, cover and cook on low for about 20 minutes until ready.

Prepare the muscles:

Place a pot on high heat. Add the onions and garlic and sautee. Add all the other ingredients (except for the mussels and cheese) and let slow boil for about 15-20 minutes until the sauce thickens. Add the mussels an cheese(optional) and cook for 5 minutes, stirring a couple of times. Remove the muscles from the fire and mix in with the rice.

** This recipe contains olive oil, so if adhering to a strict fast omit the oil and use nonstick cooking spray instead.

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Mussels:

• 2 1/2 lbs shrimp
• 1/4 cup butter (or dairy free butter)
• 1 large onion sliced
• 1 sliced carrot
• 1 green pepper sliced
•  1 can crushed tomatoes (14oz)
• 1/2 feta crumbles (If lenten, replace with dairy free cheese or do not use at all)
• 4 tbsp chopped parsley
• 1/2 cup orzo
• 3/4 cup Kasseri cheese (optional)

Directions to Make Greek Orzo and Shrimp :

Clean and rinse the shrimp. Put them in a small sauce pan and put enough water to just cover them. Steam them until just cooked. Take out the shrimp, keeping the water to use later in the recipe.

While the shrimp is cooking, fill a medium saucepan with about 6 cups of water and bring to a boil. Add the orzo and cook for about 8 minutes, or until the orzo is al dente (cooked but still slightly firm). Drain the orzo and set aside.

Once the shrimp is done cooking, heat the butter in a pan and sautee the onions, green peppers and carrots till soft. Add the crushed tomato, the water from the shrimp and black pepper to taste. Boil over medium heat until the sauce thickens and the butter is completely incorporated.

Remove the above mixture from the heat and stir in the shrimp, feta, orzo and parsley. Add salt to taste if needed. (if not adding feta to the recipe you will need salt).

Put the shrimp and orzo mixture in a baking pan. Sprinkle black pepper and cayenne pepper on top as well as the Kasseri cheese (optional) and bake in the oven at 400 degrees for about 30 minutes. You are welcome to use mozzarella cheese in place of Kasseri cheese if desired. (Kasseri can be a little difficult to find).

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

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Greek Style Spinach Rice with Tomato (Spanakorizo) Recipe Ingredients:

• 2 tablespoons olive oil
• 1 medium, minced onion
• 5 chopped scallions chopped
• 1/3 cup, long grain rice
• 3 lbs fresh, wilted and chopped spinach
• Salt, to taste
• 1/4 cup chopped, fresh dill or parsley, to garnish (optional)
• Feta cheese, to garnish (optional)

Instructions on How to Prepare Greek Spinach Rice:

Add the olive oil to a deep, heavy skillet and heat over medium heat. Add the minced onions and scallions and sauté until soft about 3 minutes. Add the dill, salt, pepper and wilted spinach and mix well. Spread the mixture evenly throughout the skillet. With a spoon, make small holes here and there in the mixture and fill them with the rice.

Cover the skillet and simmer the mixture on low for about 20 minutes without stirring. Remove the cover from the skillet, tightly cover the skillet with tin foil and return the cover on top. This makes a tight seal. Turn off the burner and let the skillet sit on the burner for another 10 minutes to cook further.

** This recipe contains olive oil, so it won’t be suited for a strict fasting

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Lenten and Vegan Orzo in Tomato Sauce (Youvetsi Nhstisimo) Recipe Ingredients:

• 2 Tbsp olive oil (or vegetable oil if fasting)
• 1 clove garlic
• 1 medium sized, minced onion
• 1 can tomato sauce (14oz)
• 4 cans of water (use can from tomato sauce)
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• 1 lb. orzo (use gluten-free orzo if following a gluten-free diet)

Instructions on How to Make Orzo and Tomato Sauce:

Sauté onion and garlic in oil until soft. Add tomato sauce, tomato paste, salt, pepper, orzo and water. Cover the saucepan, bring mixture to a boil on medium heat and then simmer it on low flame until the orzo is soft and desired thickness is achieved. If the sauce gets too thick at any point during the cooking process, slowly add more water while stirring vigorously.

*Note: You can add fresh spinach or olives to taste. Add these to the mixture about 10 minutes before the end of cooking.

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

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Greek Style Giant Baked Beans (Gigantes Plaki) Recipe Ingredients:

• 1 pound gigantes or large lima beans
• 1/2 cup extra virgin olive oil
• 2 medium onions, finely chopped
• 2 garlic cloves, finely chopped
• 1 can (140z) tomato puree
• 1/2 cup water
• 2 bay leaves
• 1/2 teaspoon sugar
• 1/2 cup parsley, finely chopped
• 1 tablespoon dried oregano
• Salt and pepper to taste
• 2 tomatoes sliced thinly into rounds

How to Bake Greek Giant Green Beans:

Soak the lima beans overnight in 6-8 cups of water. Drain and discard the water.

In a medium saucepan add beans and 5 cups of water. Bring to a boil for 15 minutes then drain.  Put the beans back in the pot with 5 new cups of hot water and cover, simmering until soft (an hour to an hour and a half).

While the beans simmer, heat 1/4 of the oil in a large skillet and sauté the onions and garlic. (Make sure not to burn the garlic or the food will be bitter).

Add the tomato puree, water, bay leaves, sugar, parsley and oregano. Mix well and cover and simmer for 5 minutes. Remove from heat.

When the beans are cooked, drain the water and place the beans in a 9×12 baking dish. Cover with the tomato sauce, sprinkle with salt and pepper to taste and drizzle the remaining oil on top.

Gently mix the beans and arrange the tomato slices on top.

Cover with aluminum foil and bake at 350 degrees for 45 minutes, then remove the foil. Continue to bake for an additional 45 minutes or until most of the liquid has been absorbed.

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

**Please Note:  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.

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Karidopita Recipe Ingredients:

• 1 cup mazola or canola oil
• 1.5 cups sugar
• 1.5 cup chopped walnuts
• 4 cups flour (use gluten-free if following a gluten-free diet)
• 1/2 cup golden raisins
• 1/2 cup dark raisins
• 2 cups water
• 1/2 cup cognac
• 1/2 tsp cinnamon
• 1/2 tsp clove
• 1 zest of lemon
• 4 tsp baking powder

Syrup (optional):

• 2 cups sugar
• 2.5 cups water
• 1 small cinnamon stick

How to Make Greek Walnut Cake:

Preheat the oven to 350 degrees Fahrenheit.

Sift together dry ingredients in a large bowl. In a small bowl, mix wet ingredients.  Add wet ingredients to dry ingredients and mix well.

Grease a large baking pan lightly with oil. Pour in batter and bake in oven for 45 minutes.

When cake comes out and cools you can either sift powdered sugar on top to give a lighter sweetness to it, or make and pour the syrup on top.

To make the syrup, boil the water, sugar and cinnamon stick on low flame for about 20 minutes until the syrup slightly thickens. Strain the syrup and pour it on top of the cake.

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

**Please Note:  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.

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Semolina Halvas Recipe Ingredients:

• 1 cup olive oil
• 1 cup fine Semolina **
• 1 cup coarse Semolina **
• 1/2 cup almonds or walnuts
• 1/3 cup raisins
• Ground cinnamon

** If following a gluten-free diet, use 2 cups of coarsely ground sesame seeds

For the Syrup: 

• 3 cups water
• 2 cups orange juice
• 2 1/2 cups sugar
• 1 stick cinnamon
• 1 large piece of lemon peel
• 1 tablespoon, whole cloves

Directions on How to Make Semolina Halva:

You’ll want to make the syrup first so that it can cool. In a saucepan, mix the water, orange juice, and sugar, and bring to a boil. Add the cinnamon stick, lemon peel, and cloves. Cook for about 8 minutes, then pass through a fine sieve and discard the cloves and cinnamon stick.

Heat the olive oil in a heavy pot such as a Dutch oven over medium heat and add the semolinas, almonds, and pine nuts. Stir constantly with a wooden spoon so that the ingredients don’t burn. Lower the heat if the mixture seems to cook too quickly. Mixture should become golden brown in about 20 minutes. If it cooks too quickly, the flavors won’t develop properly. Remove from the heat.

Carefully pour the syrup over the semolina, stirring with a wooden spoon. Mixture should bubble vigorously – this is completely normal but make sure your skin doesn’t come in contact with the hot syrup.

Spoon the mixture into a 6-cup mold, and let cool. Unmold onto a plate, sprinkle with cinnamon and serve.

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Greek Style Octopus with Sauce Recipe Ingredients:

• 1 octopus weighing about 3 1/2 lbs.
• 1 cup olive oil
• 2 cloves garlic
• 1 lb. chopped onion
• 1/2 cup red wine
• 1 1/2 lbs., peeled and diced tomatoes
• Pepper

Directions on How to Make Greek Style Octopus:

Clean and wash the octopus. Place the octopus in a large pot and heat on medium without adding water since the octopus will release its own juices. When the water that gets released begins to boil, simmer the octopus on low heat for 10 minutes. Remove the octopus from the pot and peel away the skin. Drain the water from the pan.

Cut octopus into small pieces and return to the saucepan. Add the oil, garlic and onions. Sauté for a few minutes over high heat.Pour over the wine and when it has almost evaporated, add the tomatoes and pepper. Cover and cook very slowly for about 2 hours or until tender and the sauce is thick.

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

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Mussels or Shrimp in White Wine

• 1/4 cup olive oil
• 5 -6 coarsely chopped chives
• 2 lbs. steamed and peeled, or 1 lb. shucked mussels or shrimp
• 1 cup white wine
• 1 1/2 cups chopped parsley
• 1/2 cup of fish stock or water
• 2 -3 tablespoons lemon juice
• 3/4 cup, crumbled feta cheese – INCLUDE NO FETA IF YOU ARE MAKING THE LENTEN/FASTING VERSION OF THIS MEAL!
• Salt

Directions to Prepare Mussels or Shrimp in White Wine:

In a deep, heavy skillet, heat the olive oil and sauté the chives for 2 minutes.

Add the mussels or shrimps, and cook for 1 minute over medium heat.

Pour in the wine, and when it starts to boil, add the mustard, chili pepper, half the parsley, and the water or stock.

Cook for about 3 minutes, and then add the lemon juice, feta cheese, and the rest of the parsley.

Do not stir, but shake the pan to distribute the ingredients evenly.

Remove from the heat, taste, and add salt if needed. Let cool to just warm, and serve.

It can also be refrigerated for 2 to 3 days.

** This recipe contains olive oil, so it won’t be suited for a strict fast. Omit the olive oil and use nonstick cooking spray instead.

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Ingredients:

• 1 lb. yellow split peas
• 2 onions
• 4 tablespoons olive oil, divided
• 1 lemon
• Pinch of Salt
• Fresh dill, to garnish

Instructions to Make Yellow Split Pea Soup:

Wash and cover peas and cold water. Bring the water to a boil. Peel and quarter one of the onions. Add it to the pot and simmer it together with the beans for an hour until the beans are soft.

Drain the peas in a strainer. Meanwhile, peel and chop the remaining onion and saute on medium heat in 1 tablespoon of olive oil for five minutes. Add the peas and another tablespoon of olive oil and saute on medium-low heat for five minutes, stirring occasionally.

Transfer the peas to a serving bowl, sprinkle with 2 tablespoons of olive oil, the juice of one lemon, and a pinch of salt. Sprinkle with chopped, fresh dill, just before serving, if desired.

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Fasolada (White Bean) Greek Soup Recipe Ingredients::

• 1 lb. white beans
• 1 cup canned or fresh tomatoes
• 1/2 cup tops, chopped celery
• 2 finely chopped onion
• 2 tablespoons chopped, fresh parsley
• 3 small, diced carrots
• 1/2 cup olive oil
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper, or to taste
• 3 tablespoons fresh chopped herbs, such as parsley or chives

How to Prepare Fasolada Greek (White Bean) Soup:

Wash the beans well and let them soak in a medium bowl filled with water.

In the morning drain off the water and put in a saucepan with 8 cups of cold water.

Bring to a boil on medium-high heat, reduce heat and allow to simmer for 1 hour on low heat.

Add remaining ingredients and cook gently for about an hour or until the beans and vegetables are tender. Garnish with fresh chopped herbs, if desired.

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

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Fakes

Lentil Soup Ingredients:

• 1/2 lb. lentils
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 whole garlic cloves, peeled
• 2 teaspoons salt
• 1 bay leaf
• 3 tablespoons vinegar
• Parsley, to garnish (if desired)

Directions to Prepare Greek Lentil Soup:

Wash the lentils and soak in warm water for 2 hours. Drain and set aside

Add olive oil to a large stock pot. Saute onions on medium-high heat for 5 minutes, or until the onions soften and become glassy.  Add 6 cups water, garlic cloves, lentils, salt, and bay leaf to the stock pot.

Cover the pot and bring the mixture to a boil on medium heat. Set the heat to low and simmer the soup for 45 minutes. Ladle the soup into bowls and garnish it with a sprinkle of vinegar, if desired. You may also garnish each bowl with some chopped, fresh parsley if desired.

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

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• 1 pound dried chickpeas
• 2 tablespoons baking soda
• 2 medium onions, chopped
• 1/2 cup olive oil
• salt
• 1 Lemon
• 10 cherry tomatoes, quartered (optional)
• Fresh Greek herbs, to garnish (optional)

Instructions to Make Greek Style Chickpea Soup:

Cover the chickpeas with warm water and leave overnight to soak. Sometime during the next day, drain the water and add the chickpeas to a mixing bowl. Sprinkle with the baking soda.

Let the chickpeas sit for an hour. After the hour is up, rub the chickpeas lightly with your hands to loosen the skins. Rinse the chickpeas well in a strainer and then place them into a saucepan.

Add about four cups of cold water and bring the water to a boil. Remove any debris that floats to the top. Add the onions, cover the saucepan, and simmer the mixture for 2 hours, or until all the ingredients are tender. Continually check the chickpeas to make sure the water level is still adequate enough to make it a soup consistency. If it isn’t add more.

After two hours, add the olive oil, salt, and optional cherry tomatoes. Cover the saucepan again and simmer the ingredients for an other five minutes or so. Add lemon juice and garnish with the optional fresh herbs just before serving.

Using canned chickpeas: If you don’t want to use dried chickpeas, use 4 cans instead. That way, you won’t need to soak the beans and can eliminate a step! Strain them into a strainer and rinse with water to remove the scum. Add the chickpeas to a saucepan with four cups of cold water and continue the rest of recipe as it is written.

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

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