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Tasty Greek Recipes Made With Good For You Ingredients

Spanakopita Greek Spinach & Cheese Pies

Spanakopita (the lazy way) 

Top tip: Buy the round deep-frozen pies

Other ingredients:

1/5 kilo of fresh Spinach, 2 small Eggs, Black Pepper, 250 gr mixed Cheese grated and 40 grBlue Cheese – I grate it too.

30 gr of cracked Walnuts, some Cream and 1Garlic glove for the luxurious version!

In fact you can choose any cheese you like – it’s a perfect solution for cheese lelft overs. It only has to have a balanced taste.

Quickly wash the spinach, drain it, separate the leaves and let them fall together in a closed sauce pan with 2 spoons of water. For the lux version: melt less than teaspoon butter and a garlic glove in thin slices in a saucepan, add the spinach on the top, close it and let it fall together for less than 5 minutes. Remove the spinach from pan and throw away the garlic

Mix the mix cheese with blue cheese, eggs and cream. The mass should be rather dry. Try with more cheese or less cream.

Brush the muffin form with a bit of olive oil and apply the crusts

Add 1/2 teaspoon of the cheese mass

Add one spinach leave, some walnuts and another 1/2 spoon of cheese mass. Do not let them stand for ling time before baking

Bake in preheated oven at 200 degrees Celsius for 25 minutes , or until it looks golden….

My favorite cheese combination for this pies is with Parmesan, Blue Cheese and something sweeter like Graviera or Kaseri … Another possibility is to omit the spinach & you end up Tiropita instead (Greek Cheese Pies) Amazing!

Greek Easter Eggs Greek Easter Eggs

How To Make Greek Easter Eggs


In a saucepan simmer all ingredients except the eggs for about 35-40 minutes. Strain the orange liquid and cool. Add eggs and bring to a boil. Reduce heat, cover, and simmer for 12 minutes. Remove from the heat and let cool in the fridge until the colour is blood red. Remove eggs gently to fully cool before serving.

Easter eggs are a traditional part of Greek Orthodox Easter. They are usually painted on Holy Thursday in commemoration of the Last Supper. The red-dyed eggs are cracked against each other and the person with the last remaining uncracked egg will have good luck.

Greek Easter Bread Greek Easter Bread

How To Make Greek Easter Bread

This braided bread, which is probably Byzantine in origin, is traditionally perfumed with the essence of makhlépi, the seeds of Mediterranean wild cherries. Check your local specialty stores for hard-to-find Greek ingredients.


2 (7-gram) packets active dry yeast
2 cups warm milk
9-10 cakes flour
1 1⁄2 cups sugar
2 tsp. makhlépi (optional)
8 tbsp. butter, melted and cooled
6 eggs, 1 lightly beaten
1 tbsp. grated orange zest
1 tbsp. grated lemon zest
2 hard-cooked red-dyed eggs (optional)
2 tbsp. black cumin seeds


Dissolve yeast in milk in a large bowl. Stir in 1 cup of the flour and 1⁄2 cup of the sugar, cover bowl with plastic wrap, and set aside for 1 hour. Steep makhlépi, if using, in 1⁄2 cup simmering water for about 5 minutes. Strain, discard makhlépi, and set aside liquid to cool.
Stir 1⁄2 cup water or makhlépi-scented liquid into yeast mixture. Add butter and 5 of the eggs and mix thoroughly. Sift 8 cups of the flour, salt, and remaining 1 cup sugar into mixture. Add orange and lemon zest, and mix thoroughly with a wooden spoon. Turn out dough onto a floured surface. Knead (adding more flour if necessary) until smooth, about 10 minutes, then form into a ball and place in a lightly greased bowl. Cover with a clean dish towel and set aside to rise for 2 hours.
Return dough to floured surface. Divide into 6 parts, rolling into ropes about 15" long. For each loaf, tightly braid 3 ropes, then press 1 dyed egg (if using) near the end of each braid. Set bread aside to rise again for 1 hour on a lightly greased cookie sheet.
Preheat oven to 350˚. Brush bread with beaten egg, sprinkle with cumin seeds, and bake until golden, 40–50 minutes.

Kale Mackerel Salad Kale Mackerel Salad

Mackerel Pate, Kale & Grapefruit Salad

Courtesy of FAGE Greek Yoghurt


125g FAGE Total 2% Greek Yoghurt
250g skinless, boneless, smoked mackerel
1 lemon, zest & juice
1-2 tbsp horseradish sauce
4 spring onions, finely chopped
2 tbsp chopped parsley
2 grapefruit, cut into segments
1 tbsp extra virgin olive oil
75g baby kale 

Flake the mackerel into a bowl, reserving a quarter. Add lemon zest and juice, Greek yoghurt, horseradish sauce, spring onions, parsley and black pepper to taste. Mix well and top with the reserved mackerel.
Whisk any grapefruit juice from the segments with oil, to make a dressing, and season. Toss the kale and grapefruit segments together, top with the pate and a drizzle of dressing.

Crispy Greek Lemon Potatoes Patates Lemonates

Traditional Crispiest Greek Lemon Potatoes Recipe (Patates Lemonates)




7 large potatoes (maris piper)
3 cloves of garlic, minced
150ml olive oil (3/4 cup)
150ml water (3/4 cup)
1 tablespoon dried oregano
juice of 2 lemons
1 teaspoon semolina
salt and freshly ground pepper



Preheat the oven to 200C / 400F
To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients (including the semolina) and blend; pour the semolina-lemon mixture over the potatoes and season well with salt and pepper.
Bake for 40 minutes, until a nice golden crust has formed on the potatoes; turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned
The secret for these extra crispy Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it helps to form a nice golden crust around them. Don’t be afraid of over baking them- they will become even more delicious!

Courtesy of MyGreekDish

Greek Spinach & Rice Spanakorizo

Greek Spinach and Rice recipe (Spanakorizo)


1kg spinach, rinsed and stemmed (35 oz.)
200g rice white rice (7 oz.)
1/2 cup olive oil
4 spring onions, chopped
1 red onion, finely chopped
1 leek, sliced
1/2 bunch dill, finely chopped
(optional) 150g tinned chopped tomatoes (5.5 oz.) or 200g of fresh tomatoes, if in season.
(optional) 1 tbsp tomato paste
salt and freshly ground pepper


To prepare this spanakorizo recipe (Greek spinach and rice), heat the olive oil in a large skillet over medium high heat. Add the onions, spring onions and leek and sauté for 3-4 minutes, until translucent.
Add the spinach and cook stirring for a few minutes, until wilted. Stir in the tomatoes, the tomato paste, a glass of hot water, the rice and season. Reduce heat to low and simmer for about 20-25 minutes, until the rice is tender. During cooking, stir the spanakorizo once in a while and check if the pan appears to be getting dry, and add some more hot water, if needed. Finish the spanakorizo with fresh chopped dill and cook for a few more minutes.
Serve this traditional Greek spinach and rice (spanakorizo) with a squeeze of a lemon and top with crumbled feta. Enjoy!

Courtesy of Eli K. Giannopoulos



Chocolate Mousse Recipe Greek Chocolate Mousse with Olive Oil

Chocolate Mousse with Extra Virgin Olive Oil

Courtesy of  Philippos Hellenic Goods



  • ¾ cups sugar 
  • 4 tablespoons flour 
  • 2 cups milk
  • 1 pinch of salt
  • 250 grams dark chocolate 70%
  • 1 egg well-beaten
  • 2 tablespoons Extra Virgin Olive Oil 
  • ½ cup pistachios chopped for garnish (optional)
  • vanilla extract


In saucepan mix sugar flour salt and milk.
Cook and stir over medium heat till thick and bubbly. 
Add chocolate and stir 2 min. 
Remove from heat. 
Add beaten egg slowly, mixing 2 min. 
Add Extra Virgin Olive Oil and vanilla. 
Chill and serve with pistachio garnish.



Gigantes Greek Gigantes

Gigantes with tomatoes and greens

Courtesy of  ick Stein




  1. Drain the beans, cover with fresh water and bring to the boil. Turn down to a simmer and cook for 1½-2 hours until the beans are just tender.

  2. Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. When soft, stir in the paprika, tomato purée, chopped tomatoes, 100ml/3½fl oz water, salt and pepper.

  3. Bring to the boil then reduce to a simmer and cook for 30 minutes. Stir in the chard and take off the heat.

  4. Preheat the oven to 160C/140C Fan/Gas 3.

  5. When the beans are cooked, drain them and mix with the tomato and chard sauce, adding a further 2 tablespoons of olive oil and the chopped herbs.

  6. Transfer the beans to a casserole pan, drizzle with the remaining olive oil and bake for 35–40 minutes until the beans are tender and the sauce thickened and bubbling. Serve hot, warm or at room temperature.


Greek Custard Pie Greek Galaktoboureko

Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup)

Courtesy of  

Ingredients - For the Custard

170g semolina (6 ounces)
250g sugar (9 ounces)
500g milk (18 ounces)
4 eggs (separated into whites and yolks)
a knob of butter
2 tsps vanilla extract
500g single cream (18 ounces)

Ingredients - For the Syrup

450g water (16 ounces)
800 sugar (28 ounces)
2 tbsps honey
zest of 1 lemon
a cinnamon stick (optional)
To make this Galaktoboureko recipe, start by preparing the syrup. Into a small pan add the sugar, the water and lemon zest (and a cinammon stick) and bring to the boil. Let it simmer for about 5 minutes, until the sugar has dissolved; remove the pan from the stove, add the honey and stir. Leave the syrup aside to cool completely.
To prepare the custard for the Galaktoboureko (steps 2-7), divide the eggs into yolks and whites. In most traditional Greek recipes, the eggs are added whole towards the end, but with this Galaktoboureko recipe the eggs are beaten into meringues and combined in the semolina based cream. This is the secret to a more fluffy and creamy custard and to avoid the egg-y smell, which can ruin the flavour of your Galaktoboureko.
Place the egg whites and 50g sugar in a mixing bowl. Make sure your egg whites, bowl and whisk attachment/s are free of any water. Use an electric mixer or electric hand beaters to whisk the egg whites and sugar until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak forms when the whisk is lifted (meringues). Set aside.
In another bowl, whisk the yolks and 50g of sugar, until the mixture is thick and foamy. This should take about 5 minutes.
With a spatula add 1/4 of the meringues into the egg yolks-sugar mixture and blend with light circular movement from the bottom up. Gradually add all the meringues into the mixture and blend.
Pour into a saucepan the milk, the milk cream and the rest of the sugar, and bring to the boil. As soon as it comes to the boil slowly add the semolina and the vanilla extract; turn the heat down to medium heat and whisk constantly until it the mixture becomes creamy. Remove the pan from the stove, add a knob of butter and blend.
Blend together the two mixtures, from step 5 and step 6 and set aside. Stir occasionally, to keep the custard from forming a skin on top, while you prepare the rest of the Galaktoboureko recipe.
For this Galaktoboureko recipe, you need a large baking tray, approx. 20x30cm. Melt 230g of butter, and butter the bottom and sides of the tray. Remove the phyllo roll from the plastic sleeve; you will use 5 sheets of phyllo for the bottom of the Galaktoboureko. Begin by layering the sheets one by one on the bottom of the tray, making sure to sprinkle each one thoroughly with melted butter. Layer four sheets of phyllo so that they extend half in the pan and half out of the pan horizontally and vertically and one more in the middle. Tip in the custard, smoothing the surface with a spatula and fold the phyllo sheet flaps over the custard. Add 4 sheets on top, sprinkling each sheet with melted butter. With a knife trim some of the excessive phyllo, if you like, and roll the rest on the edges. Brush the top with enough butter and scar the top of the Galaktoboureko with a sharp knife.
Bake in a preheated oven at 160C for 60 to 75 minutes until the phyllo is crisp and golden.
As soon as the Galaktoboureko is ready, ladle slowly the cold syrup over the pastry, enabling each ladle to be absorbed. Serve after the syrup is absorbed. Enjoy! (Store it out of fridge for up to 4-5 days. The excess syrup helps maintaining the Galaktoboureko fresh.)


Greek Zuccini Patties Greek Kolokithokeftedes


Courtesy of Carrie Vasios


  • For Fritters:
  • 3 cups packed, grated zucchini (from about 6 large zucchini)
  • 6 tablespoons dill, chopped
  • 1 bunch (about 8) scallions, white and light green parts finely chopped
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups crumbled feta
  • 4 large eggs, lightly beaten
  • 1 cup flour (plus more if needed)
  • Salt and pepper
  • 4 tablespoons olive oil
  • For Tzatziki:
  • 2 cups greek yogurt
  • 1 clove of garlic, minced
  • 1/2 cup grated, peeled cucumber
  • 1 teaspoon red wine vinegar or lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper


  1. 1

Make Tzatziki: Squeeze excess moisture from cucumber. In a small bowl, mix yogurt, garlic, cucumber and vinegar or lemon juice. Stir in olive oil. Add salt and pepper to taste.

  1. 2

Make Fritters: Lay out a layer of paper towels and spread out grated zucchini. Sprinkle zucchini with salt and let sit for at least thirty minutes and up to an hour. Squeeze out all excess moisture from zucchini.

  1. 3

Put drained zucchini in a large bowl with dill, scallions, nutmeg, and feta. Mix to combine. Stir in eggs. Season with salt and pepper. Stir in flour until dough comes together, adding slightly more flour if dough is too wet to form patties. Form dough into 3-4 inch patties.

  1. 4

Heat olive oil in a large skillet over medium high heat. Fry patties until golden brown on both sides and cooked through but still moist, about 2-3 minutes per side. Serve hot with tzatziki alongside.


Greek Veal Pasta Greek Youvetsi


Courtesy of Eli K. Giannopoulos

The perfect dish for a Sunday family dinner! Amazingly tasty and tender! Giouvetsi, or youvetsi is a centuries old dish that was traditionally served as a one-pot meal and in the old days it would have been baked in a home’s wood burning oven.

There were also many instances where a home did not have an oven but each village had at least one bakery supplying bread for the guaranteed demand of the villagers. It was quite common for a family to lug the day’s dish over to the bakery and have dish cooked in the baker’s oven…



1 kg/35 ounces veal (shoulder), cut into portions

2 medium red onions, finely chopped

2 carrots, sliced (1 cm thick)

1 tin of chopped tomatoes

2 tbsps tomato puree

1 tsp sugar

1 glass of red wine

1 cinnamon stick

1/2 cup of olive oil

250g orzo pasta (9 ounces)

100g grated kefalotyri or feta cheese (5 ounces)


1.    Wipe the meat with paper towels. Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat. Turn up the heat and add the veal; brown the meat on all sides until crusty.

2.    Stir in the tomato purée and pour in the red wine; wait for the wine to evaporate. Add the tinned tomatoes, a glass of water, the sugar, the cinnamon stick and a good pinch of salt and pepper.

3.    Turn the heat down and simmer with the lid on for about 45 minutes.

4.    In the meantime, heat another pan, add 3 tbsps of olive oil and the orzo pasta and sauté, until golden.

5.    Place the orzo pasta in an oven tray along with the meat and sauce (remove the cinnamon stick) and mix. Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes. Remove the aluminum foil, add a glass of water if needed, and put back in the oven for another 15 minutes.Sprinkle with some grated kefalotyri or any hard yellow cheese and enjoy!

Greek dessert with puff pastry Greek Bougatsa




2 sheets of puff pastry
1 litre of milk
1 cup fine semolina
1 cup sugar
3-4 tbsp soft-margarine
1 vanilla pod

1) Put into the pot; milk, semolina and sugar and heat gently.
2) Mix cream and when done remove from heat, add margarine and vanilla and stir briefly.
3) Grease a baking dish, place one sheet of puff pastry, filling and finally the second sheet.
4) with a sharp knife make the patern of little pieces
5) bake until golden. 180-200 c over and under .....
6) When you draw out of the oven let cool slightly, then cut the pieces and sprinkle with powdered sugar and cinnamon.
Tzatsiki Recipe by Alex Boake Tzatsiki
Yoghurt Figs Black Pepper FAGE Greek Yoghurt with Figs & Black Pepper

Eggy Hot Cross Buns with Blueberry Yoghurt, Honey & Toasted Almonds

(courtesy of FAGE)


1 TOTAL 0% Greek Yoghurt Split Pots with Blueberry
4 hot cross buns
100ml milk
2 eggs
1 tbsp honey
50g toasted flaked almonds
1 punnet fresh blueberries
Slice the hot cross buns in half.
Mix the milk and eggs together and soak the sliced buns in the egg mixture for a couple of minutes.
Using a non-stick frying pan and a little oil gently fry the buns on each side until golden brown.
To serve, stack the 2 slices on a plate, spoon on half the pot of yoghurt and blueberry compote, drizzle with honey and top with almonds. Garnish with the fresh blueberries. Kalo Pascha!
Yoghurt Figs Black Pepper FAGE Greek Yoghurt with Figs & Black Pepper

Greek Yoghurt, Figs, Honey & Black Pepper



200g TOTAL Greek Yoghurt
2 tsp honey
2 figs, quartered
½ tsp black pepper
Top the Greek yoghurt with the figs, a drizzle of honey and sprinkle with black pepper.
Fried Snails Snails From Crete

Fried Snails from Crete


50 snails
1/2 cup olive oil
1/2 cup vinegar
2 sprigs rosemary



Put the snails in a bowl with plenty of cold water. Cover the bowl and let them overnight. One by one they start to come out of their shell and we can distinguish the living from the dead , if any.
Boil the snails in water with a little salt until they begin to foam. Remove froth, rinse them with plenty of cold water and clean them carefully with a knife removing all residues present in the shell. Drain them.
Spread some salt in a wide frying pan, heat the pan and place the snails with face down (abouboura as they say in Crete). When the snails stop moving pour the oil and let them fry for 5 minutes over medium heat.
Then add the vinegar and rosemary, increase heat, cover the pan and boil for another 5 minutes.
The snails are ready. Serve in a deep platter with all the sauce that remained in the frying pan.
Pastitsio Pastitsio



A prime example of Greek cuisine. Simple ingredients creating amazing dishes.
1 lb Greek long noodle pasta
4 tablespoons butter
*Meat sauce*
2 lb ground beef
1 medium-sized onion, pulverized
16oz tomato sauce
2 tablespoons butter
1 lb grated Kefalotyri cheese 
1 Egg
* Béchamel/Cream Sauce*
1 quart milk (4 cups)
¼ cup salted butter
1 cup semolina
1. Boil pasta (or large elbow macaroni) for about 15 minutes or until al dente.
2. While the noodles are boiling, melt butter in pan. Add ground beef and the pulverized  onion. Brown meat in pan.
3. Mix in tomato sauce and let simmer for a 3 minutes.
4. Drain noodles and place in large bowl.
5. Add meat sauce to pasta and mix.
6. Add 1 cup of grated cheese (whichever you decided to use) to meat/pasta mixture, and mix well.
7. Add egg and incorporate into meat/pasta mixture.
8. Pour mixture into a greased oven safe dish and sprinkle a handful of cheese over top.
*Béchamel/Cream Sauce*
10. Add milk to pan and heat over medium heat.
11. Add salted butter and melt by stirring.
12. Begin slowly adding in the semolina - continue mixing the entire time! Too fast and clumps may form, so go slow.
13. Once it begins to get thick. remove and spread evenly over top of meat/pasta mixture. Use spatula to cover entire surface.
14. Sprinkle remaining cheese on top and add a few dashes of cinnamon over surface.
15. Place in pre-heated oven at 350° for about 45 minutes (until slightly brown on top).
16. Remove, and let cool before serving.
Greek New Year Cake Vasilopita

Greek New Year Cake







Clean! Silver or gold coin wrapped in aluminum foil (a Euro works well).

Preheat oven to 350°. Grease a 10 inch round cake pan with 1 Tbs butter.

In a medium bowl, cream the cup of butter and 2 cups of sugar together until light in colour. Stir in the flour and mix until the batter resembles coarse breadcrumbs. Add the eggs one at a time, blending each one in well.

In a small bowl combine the baking powder and milk, add to the cake batter and mix well. Finally combine the lemon juice and baking soda in a small bowl, add to the cake batter and mix well. Pour the cake batter in to the greased cake pan, insert the foil wrapped coin, and bake for 20 minutes.

Remove the cake from the oven, sprinkle the nuts and 2 Tbs sugar over the cake, then return the cake to the oven and bake for a further 20-30 minutes until the cake springs to the touch. Allow to cool on a rack for 10 minutes then invert the pan on to a cake plate.

Ideally the cake should be served warm; each person gets a slice of the cake starting with the most senior member. Members of the Greek Orthodox Church believe that whoever gets the coin is blessed.



1 pint Greek super thick yoghurt

1 cucumber, peeled, grated on a box grater, salted lightly for 5 minutes and squeezed between the hands to remov (the long, thin, almost seedless kind)

3 cloves garlic mashed to a paste

1/3 cup greek Olive Oil

1 tablespoon minced fresh dill


Mix everything up together until it is all blended and the oil has emulsified into the yoghurt. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.

Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.


Zucchini Keftedes Zucchini Keftedes

The Cretan Diet has to come first as it is said to be the healthiest in the world.

The Cretan Diet is well known for its life prolonging qualities and it is said to prevent many of the modern diseases that shorten the lives of millions of people every year in the West.

The Cretan Diet is both simple and wholesome.

It contains plenty of fresh fruits and vegetables, beans, pulses and grain. Olive oil is in abundance in Greece and is used in almost every dish freshly prepared on the islands and mainland.  The Greeks also produce wine, mountain teas, honey and yoghurt, and use lean red meat, dairy foods, fish and poultry.

During a period of 30 years, a study of the health and eating habits of seven developed countries was closely monitored.  A group of 700 men on the island of Crete proved that compared to the other countries in the study, the Cretan men had the lowest percentage of deaths caused by heart disease and various forms of cancer. The study also showed that the Cretan population lived the longest.

A surprising fact is that in the traditional Cretan Diet, almost three times more olive oil is consumed than the fat consumed by the average American. The difference is that the Cretan uses only olive oil as a fat to prepare their food, a substantial amount of which is neither boiled nor fried.

Cretan olive trees are said to outnumber the Cretan population by 500 to one! The qualities of olive oil are key in maintaining good health and preventing illness. Unlike other oils, olive oil is rich in monounsaturated fatty acids which are resistant to oxidation.

A study published in the British Medical Journal showed that individuals who consumed seven or more servings of vegetables a day had a reduced risk of dying from cancer and heart disease.

We’ve found some healthy Cretan dishes you can try at home –

Download our first zucchini recipe (courtesy of Epicurious) and check back soon to download recipes containing  tomatoes, olives, eggplant, chicken, fish and fresh fruit

Don’t forget to bookmark this page and add us to your source of Greek recipe collections!

Zucchini With Feta & Dill
A Healthy Cretan Recipe Using Courgettes
ZUCCHINI WITH FETA June 8th 2014.pdf
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