Abigail's Greek Food Recipes

Greek Food Appetizer Recipes

Saganaki - Flaming Greek Cheese Recipe

1 lb Mozzarella cheese
2 tb Butter, melted
2 tb Brandy
1/2 Lemon

Heat oven to broil. Have serving tray ready with crackers, lemon and brandy. Cut cheese into 3 wedges; arrange in star shape in a pie pan or shallow quiche pan suitable for broiling and serving. Pour melted butter over cheese.

Broil 4 to 6 inches from heat until cheese is bubbly and light brown. Add to serving tray and take to guests. Pour slightly warmed brandy over cheese and ignite immediately, in front of guests. Squeeze lemon juice over cheese to extinguish flame. Serve at once with firm crackers, toasted pita bread or crusty French bread slices.

Greek Eggplant Appetizer Recipe

2 md Eggplant
3 md Tomatoes, peeled & coarsely -- chopped
3 Garlic cloves
3 tb Chopped parsley
1/2 ts Oregano
1 ts Fresh mint, chopped
1 ts Salt
1/4 ts Pepper
3 tb Olive oil
5 tb Lemon juice

Cook eggplants in their skins. Peel them or scoop out the insides. Mix the pulp with the tomatoes, garlic, herbs, salt & pepper. Put into blender. Add oil a little at a time, blending at low speed. Add lemon juice & oil & blend at a higher speed till smooth. Serve with pita.

Greek Spanakopita Recipe

2 - 1 lb pkge frozen Spinach, thawed and drained well
7 Eggs
1/2 lb Feta cheese
1 lb Onion
chopped Garlic clove
minced
Salt, pepper
oregano
Olive oil
1 lb Filo dough
Butter

Squeeze remained liquid from spinach and place in large bowl, tear into small pieces. Beat eggs, crumble feta cheese, and add to spinach. Saute onion and garlic in olive oil until brown, add to spinach, season with pepper and oregano.Butter large oblong baking dish.

Place one sheet of filo in pan, and brush with melted butter. Continue until only three or four sheets of filo are left, letting the edges of the sheets hang over the sides of the pan. Pour in the filling, and fold ends of pastry over it, brushing with more butter. Then put the remaining sheets on top, brushing with butter. Cut three or four steam vent slits in the top, down to the filling. Bake at 375 for 50 min.

Greek-Style Garbanzo Dip - Humous Recipe

15 1/2 oz Can garbanzo beans, drained -- & rinsed
6 tb Water
1/4 c Lemon juice
1 ts Garlic, minced
1 1/2 ts Olive oil
1/2 ts Lemon rind, grated
2 tb Parsley, chopped
3 tb Green onions, sliced
1/4 ts Oregano, dried

Blend beans, water, lemon juice & garlic in a food processor, until smooth. Transfer to a small bowl & stir in the rest of the ingredients. Cover & refrigerate until ready to serve. Use with pita bread pieces, artichokes.

Marinated Feta with Greek Olives Appetizer

1 lb Feta cheese, cut into cubes
1 c Fresh black Greek olives, pitted
2 Roasted red bell peppers
1/2 c Olive oil
1 Small red onion, diced
2 ts Minced garlic
1 tb Balsamic vinegar
2 ts Fresh thyme
Salt and freshly ground black pepper
Lemon juice

Combine the peppers, feta and olives in a large bowl. Add the olive oil and toss gently. Add the remaining ingredients and toss gently again. Adjust seasonings, cover and chill at least 5 hours before serving. Serve this with toasted pita bread as an appetizer.

Greek Salad Recipes

Tzatziki - Greek Cucumber & Yogurt Salad

1 pt Plain Yogurt
1 Unpeeled cucumber, chopped -fine
1 Clove garlic, crushed
1/2 c Olive oil
Juice of 1/2 lemon
1 ts Salt
parsley

To the yogurt add the cucumber, garlic, olive oil, lemon juice, and salt. Blend well with fork. Top with parsley. Refrigerate. Serve with pita toast as first course or as a side dish during dinner.

Feta Greek Salad Recipe

1 sm Romaine lettuce - torn into bite size pieces
3 Tomatoes; cut up
1 Onion; thinly sliced
1 Green pepper - seeded and chopped
1 Cucumber; peeled & sliced
1 c Black olives, Greek
1/2 lb Feta cheese - sliced or cut into chunks

DRESSING

1/4 c Olive oil
2 tb Vinegar
1 pinch Oregano
salt and pepper to taste

Chill all vegetables, olives and cheese. Combine dressing ingredients. When ready to serve, toss all vegetables and olives. Top with cheese and serve with dressing.

Chicken & Tomato Greek Salad

1 cn Chunk white chicken, well -drained (10 oz)
1 cn Ready-Cut Tomatoes, well -drained
3/4 c Unpeeled, diced cucumber
1 md Zucchini, diced
1/4 c Chopped onion
10 Extra Large Black -Olives, pitted, cut in half
1/4 c Crumbled feta cheese
1/4 c White Wine -Vinegar & Herb Dressing
Romaine lettuce leaves, -chilled

Combine chicken, tomatoes, cucumber, zucchini, onion, garlic, olives and cheese in a large bowl. Add dressing and toss well. Serve on lettuce leaves.

Greek Marinated Vegetable Salad

1 sm Eggplant
1 md Red bell pepper
1 c Drained thawed frozen -artichoke hearts
1 c Small mushroom caps, cut -into quarters
1/4 c Water
1 tb Plus 1 ts. olive oil
1 tb Lemon juice
2 Garlic cloves, minced
1 Ts. each oregano leaves
red wine vinegar
1/4 ts Marjoram leaves
1/4 ts Thyme leaves
1/4 ts Basil leaves
1/4 ts Pepper

On baking sheet broil eggplant and bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes. Peel and dice eggplant; transfer to medium bowl. Peel pepper; remove and discard stem end and seeds. Cut pepper into thin strips and add to eggplant; add artichoke hearts to bowl and set aside.

Spray 9-inch skillet with nonstick cooking spray and heat over medium-high heat; add mushrooms and cook, stirring occasionally, until just cooked through, 1 to 2 minutes. Add to eggplant mixture. In small bowl combine remaining ingredients, mixing well; pour over vegetable mixture and toss to coat. Cover with plastic wrap and let marinate for at least 30 minutes.

Salata (Greek Salad) Recipe

1 Garlic clove; halved
1 Lettuce head; torn into - bite-sized pieces
1/2 c Celery; chopped
3 Tomatoes; cut into wedges
1 sm Onion (or scallion)
1/2 Green pepper; sliced
6 Radishes; sliced
Salt Pepper
1 ts Oregano
1/4 c Olive oil
3 tb Vinegar
Ripe olives (garnish)
Anchovies (garnish)
Feta cheese (garnish)

Rub wooden salad bowl with clove of garlic. Wash and prepare vegetables; combine in bowl. Add seasonings, oil and vinegar; toss. Add garnishes.

Greek Soups Recipes

Avgolemono Greek Chicken-Lemon Soup

4 c Chicken Stock
1 Tb Fresh lemon juice
1/4 ts Lemon zest
1/2 c Brown rice;cooked
4 lg Egg yolks;slightly beaten
Black pepper;fresh ground
Nutmeg;ground

Heat stock in 2 qt. saucepan until steaming. Stir in lemon juice and zest. Add rice and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and sprinkle with pepper and nutmeg if desired.

Greek Garbanzo Soup Recipe

2 md Onions, chopped
2 Stalks celery, chopped
2 cl Garlic, minced
5 c Chicken stock
2 Carrots, chopped
1 Red bell pepper, chopped
1 cn (16oz) no salt added tomato -sauce
1/4 ts Pepper
2 cn (1 lb0 garbanzo beans, -rinsed and drained
1 c Cooked white kidney beans, -rinsed and drained
1 tb Chopped parsley

Saute onions, celery and garlic in 1/2 cup stock in a large saucepan until soft. Add carrots, bell pepper, tomato sauce, pepper and remaining stock. Simmer 20 minutes. Add 1 cup garbanzo beans and the kidney beans. Cook 2-3 minutes. Puree half the mixture in a food processor fitted with the metal blade and return to pan. Add remaining garbanzo beans and parsley. cook 5 minutes. Serve hot.

Greek Bean Soup

1 lb Dried navy beans
2 Onions; chopped
2 Celery stalks with leaves - chopped
2 Carrots; scraped & diced
4 Sprigs fresh parsley;chopped
1 c Chopped, drained tomatoes
1 Bay leaf
2 Sprigs fresh mint or thyme
Salt & freshly ground pepper
1/3 c Olive oil

Wash beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot.

Greek Onion Soup Recipe

2 tb Olive oil
2 ea Onions, chopped
2 ea Garlic cloves, chopped
1 ea Potato, chopped
1 ts Salt
1 pinch Ground black pepper
2 bay leaves
1/2 ts Marjoram
1 c Yogurt
2 pt Stock
1 tb Chopped parsley

Heat oil in a pot & gently fry the onion for 2 minutes. Add garlic, potato & seasonings. Stir together. Add yogurt & mix well. Pour in stock. Bring to a boil, cover, simmer for 20 minutes. Garnish with chopped parsley.

Greek Meat Entree Recipes

Greek Leg of Lamb Recipe

Leg of lamb
many cloves of garlic
lots of oregano and pepper
lots of lemon juice
a bit of salt

Place many cloves of garlic under the skin/into the meat all around the leg. Sprinkle lots of oregano, pepper, lots of lemon juice, and a bit of salt on to the meat. Cover with aluminum foil & bake. The meat should still be brown/pink when done (Approx 1.5 hrs). Uncover the last 1/2 hour to get a crust on the leg.

Easter Greek Lamb Recipe

5 lb leg of lamb -- boneless
1 c olive oil
1/2 c red wine vinegar
2 TB garlic -- minced
1/2 c parsley -- chopped
1/2 c dill -- chopped
4 TB oregano -- rubbed
black pepper

Whisk together the oil, vinegar, garlic, parsley, dill, and oregano. Butterfly the lamb and pepper generously on both sides. Cut some slits in the meat. Marinate the lamb for 2 to 24 hours Drain marinade from lamb and put lamb in 425F oven in shallow roasting pan for about 45 minutes. You want an internal temperature of 135F. Let lamb rest before serving.

Greek Lamb Souvlakia Recipe

2 md Onions
3 Green bell peppers
4 To 5 lb leg of lamb; boned -and cubed
1 ts Dried oregano; crumbled
1/2 c Olive oil
3 Bay leaves
2 tb Worcestershire sauce
3 Garlic cloves; minced
Juice of 2 lemons
1 c Dry white wine
1 tsp salt
1/2 tsp Freshly ground pepper
6 Tomatoes; quartered

Cut onions into quarters and separate layers. Cut peppers into quarters, and cut each quarter in half. Combine all ingredients, except tomatoes, in a shallow roasting pan, mixing well so that meat is completely coated. Marinate in refrigerator for several hours. Take out of refrigerator and let sit out about 20 minutes to come to room temperature.

Before cooking, add tomatoes to marinade and mix well to coat with juices. Place meat cubes on skewers, alternating with green pepper slices, onion slices, and tomato wedges. Lay skewers in pan with marinade, turning several times. Put skewered lamb on a rack over pan containing marinade and place under preheated broiler. Turn several times during cooking and baste with marinade from pan. Cooking time depends on your taste; for medium rare allow about 15-18 minutes.

Best Greek Chicken Recipe

3 md Whole chickens
8 Idaho baking potatoes
1/2 c Olive oil
3 Lemons, cut into wedges
Salt and pepper
Fresh oregano (generous -amount)
1 Stick butter

Place scrubbed potatoes with skins in oven at 375 degrees. Bake for 45 minutes or until done. After potatoes are baked, slice them 1 1/2 inches thick. Place sliced potatoes around freshly cleaned chickens in a large baking pan. Sprinkle chickens and potatoes with olive oil, salt and pepper, fresh oregano, and lemon juice. Place chunks of butter inside chickens and onto potatoes. Place a lemon wedge freshly squeezed inside each chicken. Place inside oven at 325 degrees.

Baste chicken and potatoes with juices from the pan for added moisture. Chickens will be done when skins are crispy brown and legs lift easily from the joint. Serve the meal with fresh Greek bread, slightly toasted, to dip into the juices.

Quick & Easy Greek Chicken Recipe

2 lb Chicken tenderloins
1 pk Shake 'n Bake coating
1 tb Vegetable oil
2 c Sour cream
1 ea Lemon
1 ds Salt/pepper

Preheat oven to 350 F. Oil bottom and sides of baking dish. Wash and dry tenders. Dip tenders in sour cream, cover well. Roll tenders in coating mix. Place in baking dish, squeeze lemon over chicken. Bake 35-40 minutes.

Greek Roasted Chicken Recipe

5 lb roasting chicken, skinless
1 lemon -- quartered
1/4 c olive oil
salt and pepper
12 cloves garlic -- crushed
2 ts dried oregano -- plus 3 TB dried oregano
1/3 c fresh lemon juice
2 ts cracked black pepper
6 boiling potatoes -- wedged : and chunked
1 c water -- or 1/2 c lowfat chicken broth -- as : needed
1/4 c flatleaf parsley -- chopped

Consider placing sliced root vegetables (carrots, turnips) and onions in the bottom of the pan that will take the place of a rack and add flavors. Roasting at two oven temperatures gives chicken a crispy outside, and a moist inside. Heat oven to 400 degrees.

Rinse chicken and pat dry. Rub chicken inside and out with cut lemon quarters, 1 to 2 tablespoons olive oil, and sprinkle with salt and ground pepper. Place the lemon quarters,4 garlic gloves and 2 teaspoons oregano in the chicken cavity. Place chicken on rack in a roasting pan.

In a small saucepan, combine remaining olive oil, lemon juice, 2 tablespoons oregano, coarsely cracked pepper and 1 teaspoon salt and bring to a simmer over medium heat. Simmer3 minutes. Remove from heat

Place potatoes and the remaining 8 garlic cloves around the chicken and sprinkle them with remaining 1 tablespoon oregano. Spoon a little of the lemon-oil mixture over the chicken. Pour 1 cup water or broth evenly over potatoes and place in oven. Roast 15 minutes. Baste chicken with some of the lemon-oil mixture and reduce heat to 350 degrees. Roast, basting with lemon-oil mixture every 10-15 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted in the thigh, not touching bone, reads 180 degrees, about 1 1/4 hours.

Transfer chicken to a warmed platter. If potatoes aren't golden, raise heat to 450 degrees and cook for 15 to 20 minutes, adding more water or broth if necessary to prevent sticking. Garnish with parsley.

Greek Moussaka

2 md Eggplants
1/2 lb Ground beef
1 c Chopped onion
1/4 c Burgundy wine
1/4 c Water
2 tb Parsley flakes
3 tb Tomato paste
1 ts Salt -Dash pepper
1/4 c Bread crumbs
2 Beaten eggs
1/4 c Grated sharp American -cheese
Dash cinnamon
1/4 c Bread crumbs
3 tb Butter or margarine
3 tb Flour
1 1/2 c Milk
1/2 ts Salt
Dash pepper
Dash nutmeg
1 Beaten egg
1/4 c Shredded sharp American -cheese

Oven temperature - 350 degrees. Pare eggplants; cut into slices 1/4 inch thick. Sprinkle with a little salt and set aside.

In skillet, brown meat and onion; drain off fat. Add wine, water, parsley, tomato paste and 1 teaspoon salt and dash pepper. Simmer until liquid is nearly absorbed. Cool. Stir in 1/4 cup bread crumbs and 2 beaten eggs, the first 1/4 cup cheese and cinnamon. In sauce pan melt butter, stir in flour and milk and stir until thickened. Add a little of the hot sauce to the one beaten egg; return to hot mixture. Cook over low heat 2 minutes, stirring constantly.

Brown eggplant slices on both sides in a little hot oil. Sprinkle bottom of 12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs. Cover with layer of eggplant slices; spoon on all meat mixture. Arrange remaining eggplant over meat. Pour milk-egg sauce over top with remaining 1/4 cup shredded cheese. Bake in over for about 45 minutes.

Greek Vegetable Recipes

Greek Vegetable Casserole Recipe

1 Eggplant
2 lb Zucchini
4 md Potatoes
2 Green peppers
1 Red pepper
2 md Onions
1 c Olive oil
4 md Tomatoes
2 Garlic cloves
1 ts Sugar
Salt & pepper; to taste

Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes.

Saute' the vegetables except the tomatoes in the olive oil in small batches. Saut' each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When done, most of the oil should be gone from the pan.

Place the saute'ed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place. Add the tomatoes into the pan and saut' for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute.

Pour the tomato sauce on top of the vegetables and bake at 350 F until the vegetables are tender.

Cauliflower in Fenugreek Leaves

1 md Cauliflower -- broken into flowerets
1 lg Bunch of fenugreek leaves
1 Bunch of green garlic
2 tb Ghee or oil
1 sm Onion; minced
1 1/2-inch piece of ginger -- minced
3 Green chilies; minced
1 ts Ground cumin seeds
1 ts Coriander powder
1/2 ts Turmeric powder
1 lg Tomato; diced
1 Handful of sliced coriander -- (leaves)
Salt; to taste
Chili powder; to taste

Slice fenugreek leaves and garlic. Heat ghee or oil and cook onion and ginger until soft. Add fenugreek leaves, garlic and chilies, and cook until almost dry. Add tomatoes and remaining ingredients (except cauliflower) and cook until tomatoes are soft. Mash mixture with the back of a wooden spoon, then add cauliflower. Add two tablespoons water to pan, cover, and simmer over low heat until cauliflower is done.

Greek Eggplant

4 Eggplants (sliced or quartered)
12 medium tomatoes, or 3 large cans of diced Italian tomatoes
4 onions, chopped
4 cloves of garlic
1/4 C. olive oil
1 Tbsp. chopped parsley
1 Tbsp. sugar
Salt and pepper to taste

Slice eggplants and salt. Weight down with heavy item. Rinse eggplant; spray a 9" x 13" dish with Pam. Broil eggplant until tender. Sauté onion & garlic in olive oil. Add tomatoes, parsley, sugar and seasonings. Mix. Layer eggplant in the sprayed 9" x 13" dish with tomatoes, and onionss. Bake 1 hour at 350°. Bake covered for the first 1/2 hour, and bake uncovered for remaining 1/2 hour. Try served over noodles.

Greek-Style Green Beans Recipe

2 lb fresh green beans, cleaned and tiped
3 TB butter
2 garlic cloves, chopped
1 red bell pepper sliced
14 Greek-style olives, pitted and halved
1 TB chopped fresh oregano
2 TB fresh lemon juice
Salt and pepper

Bring a large quantity of salted water to the boil in a large saucepan. Add the beans and blanch 5 to 7 minutes. Drain, refresh under cold water, and drain again. This can be done3 or 4 days in advance.

In a skillet, heat the butter until it sings . Add the garlic and red pepper and cook until the garlic turns golden, being careful not to let it burn. This will only take a minute or two. Add the blanched beans, olives, oregano, lemon juice, and salt and pepper to taste. Toss for about 2 minutes, until the beans are heated through.

Impossible Greek Spinach Pie Recipe

1/2 c Green onions, chopped
1 tb Butter
1 pk Spinach (chopped) -thawed and drained
1 c Cottage cheese
1 c Milk
1/2 c Bisquick
3 Eggs
1 ts Lemon juice
1/4 ts Pepper
3 tb Parmesan cheese (grated)
1/4 ts Nutmeg

Cook onions in butter. mix in spinach. In greased dish layer spinach and cottage cheese. Put last 7 ingredients in blender and mix well. Pour over casserole. Bake at 350F for about 35 minutes, until knife comes out clean.

Greek Potatoes and Rice Recipes

Dolmas (Greek Stuffed Grape Leaves)

1 c Long-grain white rice
1 c Plus 3 Tbsp olive oil
1 c Finely chopped yellow onion
3 Green onions, including -green tops, finely chopped
1/4 c Minced fresh parsley
2 tb Minced fresh mint
1/2 c Pine nuts
1 ts Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
16 oz Jar grape leaves
Several stems of fresh parsley
3/4 cup freshly squeezed lemon juice
1 cup homemade chicken stock, canned chicken broth, or water, heated
Additional freshly squeezed lemon juice
Grated or minced lemon zest for garnish

Wash and drain rice. Heat 3 Tbsp of the olive oil in a skillet over medium-high heat. Add the yellow onion and saute until soft but not brown, about 5 minutes. Transfer to a mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, pine nuts, cinnamon, allspice, salt, and pepper. Set aside.

Rinse the grape leaves under running cold water to removes as much brine as possible, pat dry, and stack on a plate. Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off and discard the tough stem end. Spoon about 1 Tbsp of the rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling, fold both side inward lengthwise and then tightly roll leaf toward pointed tip end to form a compact packet. Repeat with the remaining leaves and filling.

Pour about 2 Tbsp. of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking. Arrange the stuffed leaves, seam side down and almost touching, on top of the parsley, making as many layers as necessary.

Drizzle the remaining 5 Tbsp olive oil, the lemon juice, and 1/2 cup stock, broth, or water over the leaves. Top with a heat-resistant plate and weight with a heavy can to keep leaves from unwinding during cooking. Cover the pot, bring to a gentle boil, reduce the heat to low, and cook until rice is tender, about 1 hour. During cooking, add a little heated liquid as needed to keep dolmas moist. Remove from the heat and cool in the pot. Sprinkle with lemon juice to taste, garnish with lemon zest, and serve at room temperature.

Greek Roasted Potatoes Recipe

6 md Potatoes, cubed 1/2 c
Fresh lemon juice
1/3 c Vegetable oil
1 tb Olive oil
2 ts Salt
1/2 ts Black pepper
1 1/2 ts Dried oregano
2 ea Gralic cloves, pressed
3 c Hot water
Chopped fresh parsley

Toss potatoes with lemon juice, oils, spices & garlic in a deep flat pan. Add water. Bake uncovered for 1 1/2 hours at 475F. Stir every 20 minutes. Add more water if necessary. Allow the potatoes to evaporate the water during the last 20 minutes till only the oil is left. Garnish with parsley & serve.

Traditional Greek Desserts Recipes

Galactoboureko: Greek Filled Custard Dessert

1 Box filo
2 Sticks butter melted

Custard

1 qt Milk
5 Eggs
1/2 c Farina cereal
1/2 c sugar

Syrup

1/2 c Sugar
1/2 c Water
1/2 c Honey
Grated zest form a lemon

First make the custard: scald milk, remove from heat, add sugar and farina and beat together well. Return to heat until thickened. Remove from heat.

Beat eggs well in seperate bowl. Using beater, slowly mix some of the hot milk mixture into egg mixture on medium speed. Then add all egg mixture into milk mixture and blend well. Slowly cook mixture on low heat, stirring constantly until thick, about 20 minutes. Take care with the custard - it will curdle if the addition of the egg is not handled carefully. Cool completely and chill. Mixture will be thick and creamy.

Assemble: butter 6 whole filo sheets and overlap each in a buttered 9 x 13 pan so part of filo laps over edges of pan. Spread on all of filling. Flip edges of filo over to cover filling. Cover with 6 more buttered filo sheets and overlap and cover as before.Work quickly so filo doesnt dry out. Score 2/3rds through filo prior to baking. Bake in a 350 oven for 20 to 30 minutes or golden. Prepare the syrup by boiling all for 10 minutes. Pour hot syrup over cooled pastry. This is a very special Greek pastry.

Greek Baklava

1 lb butter
1 lb filo, thawed
1/4 cup sugar
1 Tb cinnamon
3 cups finely chopped pecans
Syrup: 2 cup sugar 1 cup water
1/4 cup honey
slice of lemon
strip of orange rind
stick of cinnamon

Combine nuts, sugar, and cinnamon and set aside. Melt butter and brush bottom of pan. Add 7-8 sheets of filo brushing each with butter. Sprinkle with nut mixture and repeat process until all the nut mixture is used. Add remaining filo and brush top sheet with butter. Cut into diamond shapes. Bake at 325 degrees F. for 45min. Lower heat to 300 degrees and bake 15min until golden.

Boil all syrup ingredients, except honey to from a light syrup--about 20min. Remove from heat and add honey. Remove lemon, orange, and cinnamon. Let cool some and spoon over pastry.

Greek Charoset

1 Orange, unpeeled, seeds removed
cut into 8 pieces

1/2 c Raisins
1/2 c (14) pitted dates
1/3 c Cherry preserves
1/2 c Sweet red Passover wine
1 ts Ground ginger
1 pn Cayenne pepper
2 tb Pine nuts

In food processor,chop orange coarsley.Add raisins and dates and process until finely chopped.Transfer to medium size saucepan and stir in preserves,wine,ginger and cayenne.Bring to a simmer.Cover and cook over lowest heat for 8 to 10 minutes until thick,stirring often to prevent any sticking.Stir in pine nuts.Makes 1 1/4 cups.

Greek Cakes & Cookies Recipes

Bobota: Greek Corn Cakes/w Syrup

1/2 lb Butter, softened
6 tb Sugar
6 Eggs separated
2 Boxes,8.5oz each of corn Muffin mix
1 1/4 c Milk
2 ts Baking powder
Dash salt
1 1/2 ts To 2 of almond extract

Syrup

2 1/2 c Water
3 c Sugar
3 Lemon slices
1 Cinnamon stick

Almonds/ marachino cherries

This recipe uses a box mix which modern Greek ladies use to make this delicious but unsual corn/bread/cake dessert. Cream butter and beat in sugar well.Beat in 6 yolks and add and stir in muffin mix, milk, baking powder, salt and extract.Fold in stiffly beaten egg whites. Pour into a greased 10 x 14 pan and bake 350F for 40 minutes or done. Remove to oven and cool to warm. cut into squares on the diagonal.

Pour over the hot syrup which was previously boiled until thick for about 20 minutes. Sprinkle with almonds and garnish each piece with a marachino cherry.Note: for a richer cake prepare the above recipe but only use 1 box mix and 1 cup milk, plus remaining ingrdients. Pour into a 9 x 13 pan and bake 35 to 40 minutes.

Greek Christmas Bread Recipe

1 pk (or 1 tablespoon) Active Dry -Yeast
1/4 c Warm Water (110 to 115 -degrees)
1/3 c Sugar
1 ts Ground Cardamom
1/4 ts Salt
1 Egg
1/4 c Milk
1/4 c Vegetable Oil
1 1/2 c Whole Wheat Flour
1 c All-Purpose Flour
1/4 c Golden Raisins
1/4 c Walnuts, chopped

Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf. Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350F oven 35 to 40 minutes, or until brown.

Kouradiedes - Greek Cookies Recipe

1 lb Sweet Butter (room temp)
3/4 c Powdered Sugar
2 ts Vanilla
2 ts Brandy
4 1/2 c Flour
1 c Blanched Almonds or Walnuts -finely chopped
4 c Powdered Sugar (addition for-dusting)

Whip butter until light and fluffy. Slowly add powdered sugar, vanilla and brandy. Gradually add flour, 1 cup at a time and fold in nuts. Use a teaspoon amount and shape into balls, ovals or cresents. Place on ungreased cookie sheets (will not spread). Bake 20 minutes in a preheated 350oF oven. DO NOT BROWN. Sift powdered sugar on plate and coat cookies completely while warm.

Greek Easter Cookies Recipe

2 1/4 c Flour
1 1/4 ts Baking powder
1/4 ts Salt
1/2 c Butter, softened
1 c Powdered Sugar
1 Egg
2 tb Brandy or Milk
1 ts Vanilla
1 Egg Yolk + 1 tb Milk beaten together
3 tb Sesame Seeds

In a medium bowl combine the flour, baking powder, salt and set aside. In a large bowl combine butter and sugar, beating until fluffy. Add egg, brandy, vanilla and beat well after each addition. Add flour mixture / cup at a time blending will after each addition. Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch rope, fold in half and twist 2 or 3 times, pinch ends together. Place 1 inch apart on 3 greased cookie sheets. Brush with egg/milk mixture. Sprinkle with sesame seeds. Bake 10-13 minutes in a preheated 375oF oven until golden. Cool on rack.

Greek New Year's Cake

1 c Unsalted butter, room temp
1 3/4 c
1 TB sugar
3 Eggs, separated
2 Eggs, whole
2 tb Water
2 ts Vanilla extract
3 c All purpose flour
1/4 ts Salt
1 quarter (25¢ piece) washed,wrap in foil
1/2 c Blanched slivered almonds
2 tb Sesame seeds

Position rack in center of oven and preheat to 325F. Grease and flour 10x4 in tube pan. Using electric mixer, cream butter with 1 3/4 cups sugar in large bowl until fluffy. Gradually beat in 3 egg yolks, 2 whole eggs, water and vanilla. combine flour and baking powder in small bowl. Gradually mix dry ingredients into butter mixture (batter will be very thick).

Using clean, dry beaters, beat egg whites with salt in medium bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold egg whites into batter. Pour batter into prepared pan. Press coin into cake. Sprinkle with nuts and sesame seeds. Bake until toothpick inserted near center of cake comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. Run knife around pan to loosen. Invert onto plate. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature).

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