Simple Greek Feta Pasta Recipe Ingredients:

• 1 pound dry pasta of choice
• Greek olive oil, to drizzle over pasta
• 10 grape or cherry tomatoes, halved.
• ½ cup crumbled Greek feta cheese
• 1 teaspoon dried oregano

How to Prepare Simple Greek Pasta:

Cook the pasta according to the package instructions.

When cooked, drain in a colander and place in a serving bowl.

Drizzle with olive oil. Just eyeball it, but you will probably need about 1/3 of a cup.

Put in the in the feta cheese and tomatoes.

Toss the ingredients together using a pair of thongs. Add more olive oil and feta if needed.

Sprinkle with oregano just before serving.

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Baked Macaroni (Pastitsio) with Ground Beef Recipe Ingredients:

The Filling:

• 1 tablespoon butter
• 2 pounds ground beef
• 1 small, finely chopped onion
• 1 clove garlic
• 2 teaspoons salt
• 1/2 teaspoon pepper
• Fresh parsley, chopped (about 2 tablespoons chopped)
• 1/2 cup white wine
• 3 medium tomatoes, peeled and diced
• 1 pound can diced tomatoes

The Sauce:

• 1/2 cup butter
• 3/4 cup flour
• 4 cups hot milk
• Salt, to taste
• Pepper, to taste
• Nutmeg, to taste
• 1 cup grated Greek cheese or Parmesan
• 2 large eggs, plus 2 egg yolks
• 1 pound macaroni
• 1 tablespoon salt
• 2 tablespoons butter

Instructions on How to Make Macaroni With Ground Beef – Pastisio :

For the filling:
Heat the butter in a large frying pan and sauté the ground beef and onion until slightly browned. Add remaining ingredients, except egg white, cover and cook over a medium heat. Remove from heat and let cool.

To make the sauce:
Melt the butter in a heavy saucepan, add the flour and cook stirring constantly for 1 minute. Add the milk all at once, and stir until the sauce is smooth. Add salt, pepper and nutmeg. Remove from heat and stir in the cheese, eggs and egg yolks.

Cook the macaroni in salted boiling water until soft but firm. Drain and return to the pan. Add the butter.

Butter a baking pan and put in half the macaroni. Sprinkle with cheese and cover with the meat filling. Top with remaining macaroni. Sprinkle with cheese and cover with the sauce. Sprinkle top with the rest of the cheese and cook in an oven set to 350 Degrees Fahrenheit for about 45 minutes or until golden brown. Remove from heat and let rest for twenty minutes before cutting.

**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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Moukentra Recipe Ingredients:

• 1 cup dried lentils, rinsed
• 1 bay leaf
• Water, for the pot
• 1/2 cup Greek olive oil
• 1 medium onion, chopped
• 2 1/2 cups chicken or vegetable stock
• 1 cup medium-grain rice
• 1/2 teaspoon crushed red pepper flakes
• Salt, to taste
• Black pepper, to taste
• 1/2 cup chopped, fresh parsley

How to Make Greek Lentils and Rice:

Add the lentils and bay leaf to a medium-sized pot. Stir in water so that the lentils are covered by about 2 inches. Place the lid on the pot and bring the lentils to a boil over medium-high. Drop the heat to low and simmer for about 20 minutes. Drain the lentils through a strainer and let them sit.

Clean and dry the pot. Pour the oil into the pot and set the heat to medium. Add the onions and saute for about 5-minutes, or until the onions are soft. Add the lentils and saute for about 1 minute. Stir in the stock, rice, red pepper, salt, and black pepper. Cover the pot and bring the mixture to a boil. Once it boils, drop the heat on low and simmer it until all the liquid is absorbed or until the rice and lentils are both soft. Check the dish every ten minutes so that it doesn’t get overcooked. Stir in the fresh parsley just before serving.

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Greek Style Spaghetti (Macaronada) Recipe Ingredients:

• 1 pound (16 ounces) pasta, any variety (spaghetti, linguini, etc) – (choose gluten-free pasta if following a gluten-free diet)
• 1/3 cup Greek olive oil
• 4 tablespoons grated Kefalotiri (Greek cheese) or Romano cheese
• 3 tablespoons chopped, fresh parsley

Directions on How to Make Greek Spaghetti:

Prepare the spaghetti according to the directions on the package. Cook the spaghetti to “al dente”, which means that it is cooked all the way through but still slightly firm. Drain the spaghetti and transfer it to a serving dish. Toss in the olive oil, cheese, and parsley and serve immediately.

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Greek Style Homemade Noodles (Trahana) Recipe Ingredients:

• 1 large egg
• 1/2 cup buttermilk, sour milk, yogurt, or fresh milk
• Pinch of salt
• 1 1/2 cups semolina flour (or gluten-free all-purpose flour if following a gluten free diet)
• All-purpose flour, for dusting (choose gluten-free if following a gluten-free diet)

Directions on How to Make Greek Homemade Noodles:

Preheat the oven to 200 degrees Fahrenheit.

Add the egg, milk, and salt to a large bowl and whisk until foamy. Slowly stir in the semolina using a wooden spoon until all of it is combined.

Dust your work surface with a sprinkle of all-purpose flour. Place the dough on the work surface and knead it until it’s completely smooth.

At this stage, you’ll want to form the noodles. Break the dough into about four even pieces. Roll each piece flat and cut into noodle shapes with a sharp knife. You can also feel free to use a pasta machine – just follow the manufacturer’s instructions.

After the noodles are formed, spread them in a single layer on a baking sheet. Place the sheet in the center of the preheated oven until the noodles are dry. Turn the noodles several times throughout the drying process to make sure they dry evenly.

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Meatless Greek Style Baked Macaroni Ingredients:

• 1 tablespoon olive oil
• 1 1/2 pounds ziti or other macaroni (choose gluten-free macaroni if following a gluten-free diet)
• 3/4 cup grated kefalotiri cheese
• 2 1/2 cups Greek tomato sauce
• 1 tablespoon chopped orange zest
• 1 teaspoon dried oregano
• 2 cups Bechamel Sauce
• 2 large eggs, lightly scrambled

Directions:

Preheat the oven to 350 degrees Fahrenheit. Brush the bottom and sides of a 9 x 13 baking dish with the olive oil. Set aside.

Fill a large pot with water and bring it to a boil with the heat set on high. Add the ziti or other macaroni and let it cook until al dente, which should take about 10-12 minutes (check the package instructions).

Drain the pasta in a colander and add half of it to the prepared baking dish. Sprinkle half of the kefalotiri to the top of the macaroni. Add the tomato sauce to a small dish and stir in the orange zest and oregano. Spread the sauce over the cheese and then add the rest of the macaroni to the top of the sace.

Pour the Bechamel sauce into a medium bowl and whisk in the eggs. Continue whisking until the sauce is smooth. Pour the Bechamel over the macaroni and sprinkle with the remaining cheese.

Place the baking dish in the center of the oven and bake until the top is golden brown and the edges are crispy. This should take about 50-55 minutes. Remove from the oven and let it sit for about 15 minutes before serving.

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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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Recipe for Gluten-Free Pastitsio:

Filling:

• 1 tablespoon Greek olive oil
• 2 pounds ground beef
• 1 small, finely chopped onion
• 1 clove garlic
• 2 teaspoons salt
• 1/2 teaspoon pepper
• Chopped, fresh parsley
• 1/2 cup white wine
• 3 medium tomatoes, peeled and diced
• 1 pound canned, diced tomatoes

Bechamel:

• 1 stick butter (1/2 cup)
• 1/2 cup potato starch or gluten free flour blend
• 4 cups hot milk
• Salt, to taste
• Pepper, to taste
• Pinch of ground nutmeg
• 1 cup grated (or Parmesan) Kefalotiri Cheese
• 2 whole eggs  and 2 egg yolks
• 1 cup grated cheese (Kefalotiri Cheese, Parmesan, Romano)

Other ingredients:

• 1 pound gluten-free macaroni
• 2 tablespoons olive oil

Directions on How to Make Gluten-Free Pastitsio:

To make the Pastitsio filling:

Pour the olive oil into a large frying pan and heat on medium. Add the ground beef and onion and saute them both together until lightly browned.

Stir in the garlic, salt, pepper, parsley, wine, tomatoes, and canned tomatoes. Cover and reduce the heat to a simmer. Cook for about thirty minutes.

To make the sauce:

Melt the butter in a saucepan that has been set to medium, sprinkle in the potato starch or flour and stir constantly for one minute. Add the milk all at once, and whisk until the sauce is smooth. Add salt, pepper and nutmeg. Remove from heat and stir in the cheese, eggs and egg yolks.

Cook the macaroni in salted boiling water until soft but firm. Drain and return to the pan. Toss in the olive oil.

Butter a baking pan and put in half the macaroni. Sprinkle with cheese and cover with the meat filling. Top with remaining macaroni. Sprinkle with cheese and cover with the sauce. Sprinkle top with the rest of the cheese and cook in an oven that has been preheated to 350 Degrees Fahrenheit for about 45 minutes or until golden brown. Remove from oven and let cool in the pan for 20 minutes before cutting.

**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 Style Macaroni With Yogurt (Youvarlakia Avgolemono) Recipe Ingredients:

• 1/2 cup Greek olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• Water, to fill the pan
• 1 pound macaroni, such as spaghetti or linguini (choose gluten-free macaroni if following a gluten-free diet)
• 2 cups Greek yogurt, at room temperature
• Sea salt, to taste
• Black pepper, to taste
• 1 cup grated Kefalotiri or Romano cheese
• 1/4 cup chopped, fresh parsley – to garnish

How to Prepare Greek Style Macaroni With Yogurt:

Add the olive oil to a skillet and heat over medium for one minute. Add the onions and raise the heat to medium-high. Saute the onions for about five minutes or until they begin to soften. Add garlic and saute for an additional minute. Turn off the burner and set the mixture aside.

Fill a large pan with water. Cover the pan and bring the water to a boil over high heat. When the water boils, uncover the pan and drop the heat to medium. Add the macaroni and cook for ten minutes, or until the paste is al dente. When done, reserve about 1-cup of the pasta water and then drain the rest of spaghetti in a colander.

Place the skillet with the onion mixture over medium heat and add the yogurt. Stir well and cook for two minutes. Add the sea salt and pepper and cook for another minuted. Add the macaroni directly to the skillet and stir well so the pasta is coated with the yogurt. If the sauce is a little thick, add some of the pasta water.

Turn off the burner. Sprinkle the cheese over the pasta and toss. Add the parsley and serve immediately.

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Greek Style Noodles With Rustic Meat Sauce (Hilopittes) Recipe Ingredients:

• 1/2 cup butter or olive oil
• 1 chopped onion
• 1 stalk, chopped celery
• 1 small, shredded carrots
• 1 lb. ground beef
• 1 can tomato juice
• 1/2 cup (optional) red wine
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 lb., cooked and drained square noodles (Hilopittes) – (choose gluten-free noodles if following a gluten-free diet)
• Kefalotiri or Romano cheese

How to Make Greek Noodles With Meat Sauce:

Heat the butter in a saucepan. Sauté onion, celery and carrot until soft. Add ground beef and cook for 15 minutes stirring frequently.

Add the tomato juice, wine, salt and pepper.

Cover and cook over a low heat for an hour. Taste for seasoning.

Pour meat sauce over hot noodles and serve with grated cheese.

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Ingredients:

• 2 lbs. lamb or beef
• 1/2 cup butter
• 1 clove garlic
• 1 medium sized, minced onion
• 2 cups tomato sauce
• 1 tablespoon tomato paste
• Salt
• Pepper
• 1 lb. orzo (choose gluten-free orzo if following a gluten-free diet)
• Kefalotiri Cheese

Directions on How to Make Youvetsi:

Cut the meat into 5 portions. Heat the butter in a saucepan and brown the meat.

Add onion and garlic and sauté until soft. Add tomato sauce, tomato paste, salt, pepper, and enough hot water to cover the meat. Simmer covered, over a very low heat, until meat is tender and sauce is thick.

Boil orzo in boiling salted water. Drain.

Put half the orzo into a buttered baking dish (youvetsi), cover with the meat, add the remaining orzo, and spread the tomato sauce on top. Sprinkle with grated cheese and bake in an oven set to 350 Degrees Fahrenheit for about 20 minutes or until the mixture cooks through. 

**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 Style Baked Macaroni Recipe Ingredients:

• 1 lb. Macaroni (choose gluten-free macaroni if following a gluten-free diet)
• 3/4 cup butter
• 1/4 cup flour
• 3 1/2 cups milk
• 1/4 teaspoon white or black pepper
• 1 1/2 cups  grated cheese (like Kefalotiri, Romano, or Gruyere)

Instructions on How to Prepare Greek Baked Macaroni:

Boil the macaroni in 4 quarts of boiling salted water. Drain well and return to the pan. Add 1/4 cup of the butter and stir. Melt remaining butter in a saucepan.

Blend in the flour. Add milk stirring continuously and then sprinkle in the salt and pepper.

Cook over low heat for 5 minutes.

In a greased casserole (youvetsi) put the macaroni in layers with one cup of the cheese. Pour over sauce.

Sprinkle with remaining cheese and bake in an oven set at 350 degrees Fahrenheit for 30 minutes.

**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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Makaronia me Kima -Tomato with Meat Sauce Ingredients:

• 1 pound spaghetti (choose gluten-free spaghetti if following a gluten-free diet)
• 1 1/2 lb. ground beef
• 1/4 cup virgin or extra virgin olive oil
• 1 small finely chopped onion
• 1 clove crushed garlic
• 1 can (140z) tomato sauce or crushed tomatoes
• Salt and Pepper to taste
• 1 teaspoon dried oregano
• Chopped parsley
• Grated Cheese

How to Greek Meat Sauce:

Heat oil in frying pan (minus 2 tablespoons for spaghetti). Sauté the onion and garlic until soft.

Add meat and stir until brown.

Add tomato, oregano, parsley, salt and pepper and mix well.

Cover and simmer for about 30 minutes until meat is cooked (adding water if necessary)

While sauce is simmering cook spaghetti, drain and toss with 2 tablespoons oil.

Serve spaghetti topped with sauce and add grated cheese to taste.

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Greek Wedding Rice (Gamopilafo) Recipe Ingredients:

• 2 pounds lamb meat
• 1 whole chicken, 3-4 pounds
• 3 cups medium grain rice
• 3 tablespoons Greek olive oil
• 2 tablespoons lemon juice
• Salt, to taste
• Pepper, to taste

How to Prepare Greek Wedding Pilaf:

Add lamb to a large pot. Add the whole chicken to another pot. Fill both pots with water, bring them to a boil, and them simmer them on low heat until they’re cooked all the way through. This should take about an hour.

Remove the meat from the water and reserve five cups of liquid from both pots. Place in another saucepan with the rice and stir in the lemon juice and add the salt and pepper, to taste. Cover the pan and bring the water to a boil. Simmer on low heat until water is absorbed. Arrange the rice and meat together on a serving platter.

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Greek Style Homemade Pasta Ribbons (Matsata Makaronia) Recipe Ingredients:

• 1 cup all-purpose flour
• 1 cup semolina
• Pinch salt

Gluten Free Note – Use 2 cups all-purpose gluten-free flour to substitute for the all-purpose and semolina flour in this recipe.

Directions on How to Make Greek Pasta:

Add the all-purpose flour, semolina, and salt to a food processor bowl. Cover and pulse until the ingredients are well-combined. Set the food processor to low and while the motor is still running, add the water in a thin stream until a hard ball of dough is formed. You shouldn’t need anymore than 1 cup of water. Turn off the food processor and let the dough sit for about 15 minutes.

Remove the dough from the food processor and sprinkle a clean work surface with some all-purpose flour. Knead the dough for a few minutes until it becomes smooth. Wrap the dough with plastic wrap and let it rest for another hour.

After the hour is up, cut the dough into four equal pieces. Add flour to a clean work surface and roll the dough into a flat disk that is as thin as you can get it. Using a sharp knife, cut the dough into strips that are about 1/3 inch thick. Lay the pasta ribbons flat on a clean kitchen towel and let them dry out for an hour or two before cooking. You can also let them dry all the way through and store them in airtight containers until you’re ready to use them.

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Greek Style Bulgur with Tomatoes and Feta (Hondros) Recipe Ingredients:

• 3 tablespoons Greek olive oil, plus more to garnish
• 1/2 cup chopped onion
• 1 cup coarse bulgur
• 1/2 teaspoon red pepper flakes
• 2 cups water, chicken stock, or vegetable stock
• 1 14.5 ounce can diced tomatoes (use the juices, as well)
• 1 teaspoon sugar
• Salt and pepper, to taste
• 2/3 cup crumbled feta, optional
• 3 tablespoons fresh, chopped parsley

Directions on How to Prepare Greek Bulgur With Tomatoes and Feta:

Add oil to a large saucepan and heat over medium heat for one minute. Add the onion and saute until it starts to soften, which should take three or four minutes. Add the bulgur and red pepper flakes to the pan and stir with a wooden spoon until the bulgur is coated in the oil. Pour the water or stick into the pan along with the tomatoes and sugar. Stir with the spoon until well combined. Bring the mixture to a boil while covered and then reduce the heat to a simmer after it boils. Simmer the mixture for ten minutes or until the bulgur looks moist and the mixture thickens. The bulgur should also be soft. Remove the pan from the heat and let it stand, covered, for about three minutes. Season with salt and pepper, to taste, and stir in the feta cheese. Top with fresh, chopped parsley just before serving.

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Greek Style Chickpeas and Rice (Revithia kai Rizi) Recipe Ingredients:

• 1/4 cup Greek olive oil
• 1 large onion, chopped
• 2 cloves chopped garlic
• 1 can cooked chickpeas, drained
• 1 1/2 cups uncooked rice
• 2 tablespoons tomato paste
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground cinnamon

How to Make Greek Chickpeas and Rice:

Add the olive oil to a large saucepan and set the heat to medium. Let the oil heat for a minute and then add the onions. Saute for five minutes, or until the onions soften.

Add the garlic and cook for another 1-2 minutes. Add chickpeas and rice and cook together for about two minutes.

Stir in the tomato paste and then the water and add the salt, pepper, and cinnamon. Cover the pan and bring the mixture to a boil over medium-high heat. Once the mixture boils, set the heat to low and cook until all the water is absorbed and the rice becomes soft.

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Recipe for Greek Style Macaroni With Olive Oil and Toasted Cheese Recipe Ingredients:

• 1 recipe Greek tomato sauce
• 1 pound macaroni, such as penne (choose gluten-free macaroni if following a gluten-free diet)
• Salt, to taste
• 1/3 cup Greek olive oil
• 2/3 cup grated myzithra or Romano cheese
• Black pepper, to taste
• 3 tablespoons fresh, chopped parsley

Directions on How to Prepare Greek Macaroni With Olive Oil and Cheese:

Prepare the tomato sauce according to the recipe and set aside.

Fill a large pot with water and add a pinch of salt. Bring the water to a boil over high heat with the lid on. Remove the lid and set the heat to medium-low.

Add the penne and cook to al dente, which should take about ten minutes. Drain in a colander and add to as serving bowl. Toss in the prepared tomato sauce and olive oil.

Place a small skillet on a burner that has been set to medium. Add the cheese and cook for a few minutes while stirring constantly until it is slightly toasted.

Sprinkle with the cheese, black pepper, and parsley and serve immediately.

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Greek Style Garlic Pasta (Skordomakaronia) Recipe Ingredients:

• 1/2 cup Greek olive oil
• 1 medium onion, chopped
• 5 garlic cloves, chopped
• 1 teaspoon crushed red pepper flakes
• 1/2 cup dry red wine
• 2 cups fresh tomatoes, chopped
• 1/2 teaspoon salt
• 5 cups stock, such as chicken or seafood stock
• 1 pound pasta, such as penne or ziti (choose gluten-free macaroni if following a gluten-free diet)
• 2/3 cup grated cheese, such as myzithra, Romano, or Parmesan
• 2 tablespoons chopped, fresh parsley

Instructions on How to Prepare Greek Style Pasta:

Pour the olive oil into a large skillet and heat over medium. Add the onions and saute until soft. This should take about 4 minutes. Add the garlic and saute for about a minute, stirring constantly. Add the pepper and the wine and cook for another minute. Add the tomatoes and salt and reduce the heat to medium-low. Cook the tomatoes until soft, which should take about 5 minutes.

Simmer the stock in a medium saucepan while the tomatoes cook. Pour about two-cups stock into the wine mixture. Cook the mixture together for about 10 minutes with the skillet set on medium-low heat.

Bring a pot of water to a boil and add the pasta. Follow the package instructions for cooking the pasta to al dente. Drain out the pasta and immediately add to the large skillet. Stir and cook the mixture together for about 5 minutes so that the flavors absorb in the pasta. Sprinkle with cheese and parsley just before serving.

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