Authentic Greek Recipes

10 Most Repinned Greek Recipes on Pinterest

noreply@blogger.com (symposio) — Sun, 12 May 2013 11:59:00 +0000

These are the 10 Greek recipes from our blog that have been repinned the most on Pinterest. They are in order of popularity and we were actually quite surprised to find Butter Beans Plaki (Gigantes) the most popular! To go to the recipes for each, just click on the names.

And don't forget to follow us on Pinterest!

Butter Beans Plaki (Gigantes)

Cheese Pie (Tiropita)

Bean Soup (Fasolada)

Tzatziki

Stuffed Vegetables (Gemista)

Fresh Green Beans (Fasolakia)

Stuffed Vine Leaves (Dolmades)

Spinach Pie (Spanakopita)

Eggplant Papoutsakia

Eggplant Fritters (Melitzanokeftedes)

Eat and Enjoy!

Greek Easter Magiritsa

noreply@blogger.com (symposio) — Sat, 27 Apr 2013 12:08:00 +0000

Magiritsa is a traditional dish associated with the Greek Easter. It is eaten to break the Fast before Easter and is prepared on Holy Saturday (May 4 this year) and eaten directly after the midnight service. There are variations in the recipes used, but this recipe (which is not a soup) is a simple, traditional way of preparing it - called Tsilihourdi - from a village in northern Corfu.

For recipe, click here.

Vegetarian Magiritsa

This is an easy recipe for a vegetarian alternative to Magiritsa. It's basically an alternative soup for those who are vegetarian or who do not like magiritsa. It's very, very nourishing and terribly easy and quick to make.

Click on the link above to go to recipe.

Easy Greek Easter Meal

noreply@blogger.com (symposio) — Tue, 16 Apr 2013 14:25:00 +0000

We've been asked to suggest an easy Greek Easter meal. Greek Easter is on May 5 this year and we hope that those of you outside Greece who want to prepare something that is not too difficult, will find this helpful.

Of course you have to have lamb, so we've suggested a lamb recipe that is popular in Greek villages but is also not too difficult to prepare. Feta cheese is available worldwide, so we don't think you should have any difficulty finding it. Along with the main lamb dish, there are some other traditional Greek side dishes and a lovely sweet.

For the recipes for each dish, just click on the name link.

Roast Lamb With Potatoes And Feta Cheese

(see photo above)

Tzatziki

Greek Salad

Cheese Pie (Tiropita)

Galaktoboureko
(Sweet)

Eat and Enjoy!

Greek Panorama Triangles (Trigona tou Panoramatos)

noreply@blogger.com (symposio) — Sun, 07 Apr 2013 15:53:00 +0000

How to make 'Triangles' from Panorama. This sweet is absolutely delicious! It gets its name from the shape, obviously, and also from the fact that it is a speciality of a district just outside Thessaloniki called Panorama.

Making them is rather time-consuming, but absolutely worth it. Whoever you serve with these will love you for it! The recipe below is for 24 triangles.

Ingredients

12 sheets filo pastry at room temperature

200g melted butter

For the cream

1^st mix

1 litre milk

120g sugar

0.60g vanilla powder

2^nd mix

2 large eggs whole

3 egg yolks

120g icing sugar

120g corn flour

50g butter

300g whipping cream

For the syrup

600g sugar

500ml water

1tbsp lemon juice

2 tbsp glucose

Preparation

Take 1 sheet of filo pastry and keep the others covered in cling film so as not to dry.

Brush the filo with melted butter.

With the filo lengthwise, fold it twice to reach halfway.

Cut the filo at the halfway point and do the same with the other half.

Butter the two lengths of pastry you now have.

Start from the corner of one end to fold small triangle shapes (see photos below) until you reach the other end. Cut off any extra pastry.

Do the same for the other length of pastry.

Repeat this process for each of the filo sheets, remembering to cover the sheets not being used, with cling film so as not to dry.

Put the triangles in a shallow, buttered oven tray. You may need two trays.

Brush on top with melted butter.

Put in a preheated oven at 190 degrees Celsius for approx. 20 minutes or until golden brown.

While they are in the oven, prepare the syrup. Put all the syrup ingredients in a pan and boil for 4 minutes.

When you remove the triangles from the oven, cut open the top end of each one. (see photos below)

Pour the syrup over the triangles and set them aside, uncovered.

Cream

1^st mix

Put the milk, sugar and vanilla in a pan, mix well over a low heat and leave on the heat while you prepare the 2^nd mix.

2^nd mix

Put the 2 whole eggs and extra 3 egg yolks in a bowl and whisk well by hand.

Add the sugar whilst continuing to whisk.

Gradually add the corn flour whilst continuing to whisk.

It is very important that the mixture is smooth with no lumps.

Just before the milk in the pan is about to boil, take a ladleful of the milk mixture and add it to the egg mixture and whisk. This is to raise the temperature of the egg mixture gradually before it is added to the milk mixture.

Now add the egg mixture to the pan with the milk mixture and whisk well for at least 5 minutes, while still on a low heat.

The mixture will have thickened now and it should be smooth with no lumps.

Remove from the heat, add the butter and whisk well until the butter has been absorbed.

The mixture needs to cool gradually – not quickly – so we spread it in a shallow oven pan to cool.

As it is cooling, turn it and spread it gently every so often, so as not to form a crust.

Once it is completely cold, whip the 300g whipping cream in a mixer. Add the cold cream to the whipped cream in the mixer and continue mixing for approx. 1 minute until it is one smooth cream.

Put the cream in a pastry bag with nozzle and fill all the triangles.

Eat and Enjoy!

Authentic Greece - Crowdfunding Project

noreply@blogger.com (symposio) — Sat, 06 Apr 2013 12:39:00 +0000

We've just launched an exciting new Crowdfunding project - Authentic Greece - to promote traditional Greek recipes and products, along with sustainable tourism in this beautiful country called Greece.

Do please follow the link to read all about it - there's even a small cartoon with us :) We'd love it if you could share it with others in whatever way you can and of course those of you who can, please consider contributing to it.

The project has just been launched, so we'd really appreciate it if you could help get the ball rolling!

Greek Vegetarian Recipes - The Kindle Book

noreply@blogger.com (symposio) — Thu, 21 Mar 2013 10:12:00 +0000

This is our new Kindle book with Greek vegetarian recipes - and there are plenty of them! Delicious, too! The book also contains a step-by-step guide to making your own phylo pastry.

Just click on the image above to order this great Kindle book - just $2.99.

If you haven't got a Kindle e-reader, then click on the link below to get one.

7 Traditional Greek Recipes For Clean Monday

noreply@blogger.com (symposio) — Sun, 17 Mar 2013 14:53:00 +0000

Tomorrow is Clean Monday in Greece. This is the start of the Lent period before Easter and there are several traditional dishes that are eaten on this day. Below, you'll find 7 of them. Just click on the links to go to the recipes. Kala Koulouma!

Taramosalata

Greek Pickles (Toursi)

Lagana Bread

Butter Beans Plaki (Gigantes)

Fried Squid (Kalamari)

Stuffed Squid (Kalamarakia Gemista)

Cuttlefish with Spinach (Soopyes me Spanaki)

Eat and Enjoy!

Greek Chickpea Balls (Revithokeftedes) with Bulgur (Pligouri)

noreply@blogger.com (symposio) — Wed, 23 Jan 2013 12:37:00 +0000

This is a truly delicious and filling dish that you don't have to be a vegetarian to enjoy! The chickpea and bulgur balls are ideally served with pilaf rice and a sauce. Below, you'll find the recipe for the balls and for a simple sauce - you don't want a sauce that's going to clash with the wonderful taste of the chickpea balls.

This is easy to make, but it isn't a last-minute dish. The chickpeas need to be soaked for 2 days beforehand in order that they are tender enough to be prepared. But the end result is definitely worth it!

Ingredients

Balls

250g chickpeas

250g bulgur

1 large onion grated

2 cloves garlic crushed

2 tbsp all purpose flour for the mixture

5 tbsp all purpose flour to cover the balls before frying

1 tbsp fresh rosemary finely chopped

½ tsp cumin powder

2 tbsp parsley finely chopped

2 tbsp olive oil

400ml sunflower oil for deep frying

Salt and pepper to taste

Sauce

500g chopped tomatoes

2 cloves garlic crushed

1 tbsp butter

1 tbsp olive oil

Salt and pepper to taste

Preparation

Balls

Soak the chickpeas for 2 days, changing the water each day.

Soak the bulgur in a covered bowl overnight.

Crush the chickpeas in a food processor.

Drain the bulgur and put in a large mixing bowl and add the chickpeas.

Sauté the onion in a frying pan and add to the mixture.

Add the garlic, parsley, cumin, rosemary, 2 tbsp flour and olive oil, along with salt and pepper and mix into a thick paste.

Put the other 5 tbsp flour on a large platter.

Form the paste into oval-shaped balls (see photo) between your hands, dip them in the flour and then shake them to remove any excess flour.

Leave the balls on the platter while you heat the sunflower oil in a deep pan until it is very hot.

Deep fry the balls until they are golden brown (approx. 5 minutes).

Sauce

Put the oil in a frying pan along with the garlic and fry for approx. 1 minute.

Add the tomatoes, salt and pepper and simmer until it thickens.

Add the butter and remove from the heat.

Eat and Enjoy!

Greek Peinirli

noreply@blogger.com (symposio) — Sun, 06 Jan 2013 12:46:00 +0000

Recipe for Peinirli (pronounced peeneerlee). This dish was brought by the Greeks who lived by the Black Sea and had to emigrate to Greece almost 100 years ago. It is a boat-shaped bread with a buttery-cheese filling, though meat can also be added. The name derives from the Turkish word peynirli, meaning 'with cheese'.

The best-known places to eat this in Greece are probably in the suburb of Drosia, outside Athens and Panorama outside Thessaloniki. I remember enjoying it in Panorama (then called Arsakli) as a child, when the Peinirli was more than a snack, but a main dish in itself, and you could break off the bread and dip it in the runny cheese before putting it in your mouth. Wonderful!

This recipe is for 8 peinirlis and if you wish to add ham and bacon, this is included as optional. Greek Kaseri cheese is best, but if you can't get this, then use a yellow cheese that melts easily.

Ingredients

For the dough

500g strong white flour

500g flour suitable for bread-making

50g fresh yeast

100g melted butter

200ml milk

1 egg

1 tbsp honey

1 tbsp salt

For the filling

½ kg Kaseri cheese roughly grated

150g butter

Optional - A few oregano leaves

Optional – 1 slice ham and bacon for each peinirli

Preparation

Warm the milk to make it slightly tepid and put in a mixing bowl.

Add the honey and dissolve it.

Add the yeast and dissolve it.

Mix the 2 types of flour together and then add 200g of this mixture to the milk and mix well.

Cover the bowl with cling film and leave in a warm place for 30 minutes, to activate the yeast and rise.

Put the remaining flour in a large bowl and add the salt and melted butter.

Beat the egg in a little tepid water and add to the mixture.

Add the flour and yeast mixture to this mixture and knead well, adding some tepid water to make a non-sticky pliable dough.

Cover the bowl with cling film and leave in a warm place for approx. 1 hour until it has doubled in size.

Divide the dough into 8 equal balls.

Roll each ball out flat and give them an oval shape.

Spread the grated cheese lengthwise in the centre of each one. You can sprinkle a few leaves of oregano on top if you wish.

(If you are using ham and bacon, put the slice of ham at the bottom, the cheese on top of it and the slice of bacon on top of that)

Looking at the dough with the oval-shape horizontal in front of you, take the top left and bottom right corners and fold them in a little bit toward the centre.

Then take the top right and bottom left corners and do the same.

Pinch the two ends of the oval together so that you get the boat-like shape (see photo).

Cut the 150g butter into 8 equal pieces and place in the centre of each.

Sprinkle a shallow oven dish with some flour, place the 8 peinirli on it and leave in a warm place for 30 minutes.

Then put them in a pre heated oven at 250 degrees Celsius for 20-30 minutes, until they are golden brown.

Serve warm.

Eat and Enjoy!

HAPPY NEW YEAR!!

noreply@blogger.com (symposio) — Mon, 31 Dec 2012 13:37:00 +0000

Wishing you all a wonderful 2013, full of joy!

We would like to thank you all for reading our recipes and hope you continue to enjoy them in the coming year!

SPECIAL NEW YEAR OFFER!

noreply@blogger.com (symposio) — Sun, 30 Dec 2012 14:05:00 +0000

Special Offer for the New Year! Just for this week you can download our e-book with over120 Greek recipes, including a step-by-step guide to making your own filo pastry, for just 1 Euro (instead of 4.50 Euros) !! The offer lasts up to and including Sunday 6th January, so don't delay!

These are all recipes as they are cooked in Greece - some well-known, others not so well-known. They are divided into the following categories-

Soups

Main Dishes

Seafood

Pies

Dips, Sauces and Side Dishes

Breads

Sweets

You can purchase and download the e-book below or by visiting the store on our Facebook Page.

Merry Christmas!!

noreply@blogger.com (symposio) — Mon, 24 Dec 2012 11:23:00 +0000

MERRY CHRISTMAS!

Wishing you all the very best for the holiday season. Below are the traditional Greek Christmas sweets that we are enjoying at this time - for recipes, just click on the links.

CHRISTOPSOMO

This is a traditional bread eaten at Christmas and right up to New Year. The name Christopsomo means Christ's Bread.

KOURAMBIEDES

MELOMAKARONA

New Greek Recipe Index

noreply@blogger.com (symposio) — Wed, 19 Dec 2012 10:24:00 +0000

We have added a Recipe Index to the blog to make it easier for you to see at a glance what recipes are available and to click on the link to go directly to them. Hopefully, this will make it easier for visitors.

You can see the link to the Recipe Index at the top or you can go directly here.

What do you think? Is this helpful?

Join Our New Community On Google Plus

noreply@blogger.com (symposio) — Wed, 12 Dec 2012 14:55:00 +0000

For those of you on Google Plus, we've just started a new community - World Food Delights - International Recipes. Members can post and share recipes from all around the world. If you want to join the community, just click here.

Of course, we already have our own Authentic Greek Recipes Page on Google Plus, which just under 2,000 people have in their circles. So, if you don't already have us in your circle, come and join us here.

This Week's 9 Most Popular Pins

noreply@blogger.com (symposio) — Sun, 09 Dec 2012 12:49:00 +0000

These are our most popular pins (according to Pinterest) on Pinterest this week. As you can see, we have a variety of Boards, so do come along and follow us!

symposio

10 Facts About Your Favorite Junk Food

from: Food Infographics board

Greek Polisporo Soup

from: Greek Soups board

Fun facts about Christmas cookie recipes.

from: Food Infographics board

Greek Bean Soup (Fasolada)

from: Greek Soups board

Some of the weirdest ice cream flavors from all around the world.

from: Food Infographics board

Words of Peace - Quotes of Prem Rawat

from: Inspirational Peace Quotes board

Greek Avgolemono Soup

from: Greek Soups board

Pizza Facts Around the world.

from: Food Infographics board

National Peanut Butter Lovers' Month

from: Food Infographics board

Greek Manestra With Beef

noreply@blogger.com (symposio) — Sun, 02 Dec 2012 14:04:00 +0000

The word Manestra in Greek is used especially to mean orzo but also for spaghetti. It is a popular dish served with beef. The photo above shows it with spaghetti, where the beef sauce is served on top, but if you use orzo, it is mixed in with the sauce before serving. The recipe below is for both.

Ingredients

1kg beef, chopped into portions

½ kg spaghetti or orzo

500g grated tomatoes

2 large onions grated

200 ml olive oil

1 tbsp tomato puree

1 cinnamon stick

5 cloves

5 cloves allspice

50ml red wine

Salt and pepper to taste

Hard grated cheese for garnish

Preparation

Put the oil in a deep pan and warm up.

Wash the beef and place on absorbent paper to dry.

When the oil is warm, add the beef so that all the pieces are touching the bottom of the pan.

Heat it for approx. 5 minutes until it colours and then turn over the beef for another 5 minutes to colour on the other side.

Add the red wine, wait for 2-3 minutes and then remove the beef and set aside on a platter.

Add the onions to the oil and fry for 5 minutes.

Add the tomato puree and mix well for 2 minutes.

Add the grated tomatoes, cinnamon, cloves and allspice.

Put the beef back in and add 500ml warm water – enough to cover all the meat.

Add salt and pepper to taste.

Cover the pan and simmer for approx. 90 minutes, stirring occasionally and making sure there is enough water.

After 90 minutes, if there is still too much water, remove the cover and continue simmering until there is just the sauce left. When it is ready, remove the cinnamon stick, cloves and allspice.

In another pan of boiling salted water add the spaghetti or orzo and when it is ready drain in a colander.

If you are using spaghetti, put it back in the pan, add 2 tbsp olive oil and stir. Serve it onto individual plates and put the sauce on top.

If you are using orzo, once you have drained it, add it to the sauce in the pan and mix.

Served with grated cheese.

Eat and Enjoy!

Greek Calamari (Kalamari) - Fried Squid

noreply@blogger.com (symposio) — Tue, 27 Nov 2012 15:37:00 +0000

How to make Greek calamari. Calamari (Kalamari) is a well-known dish all over the world - the plural is actually Calamaria. They are actually fairly simple to prepare, but a lot depends on the quality of the squid. Fresh Calamari will be more tender than the frozen squid, and in Greece we usually have it fresh. The recipe below is for fresh calamari. You should be able to find the Greek spirit Ouzo where you live.

Ingredients

1 kg calamaria

800ml sunflower oil

4 tbsp flour

2 tbsp ouzo

Salt to taste

½ lemon for garnish

Preparation

Put the calamaria in a bowl of cold water. Remove the insides - making sure to remove the long thin transparent part – and the eye. Discard them.

You may also remove and discard the thin skin, though some people don’t.

Rinse the calamaria well 3-4 times in cold water, making sure you rub the small tentacles well to remove any sand that may be stuck there.

Cut the bodies into rings approx. 2-3 cm wide.

Put the rings and the tentacles into a bowl and add salt (not too much). Then add the ouzo.

Cover the bowl and put it into the fridge for I hour to marinate.

After the hour has passed and you have removed the calamaria from the fridge, put the oil into a deep frying pan and heat very well – it has to be really hot.

Put the calamaria in a colander and drain well and then place on absorbent paper to absorb any remaining liquid.

Dip the calamaria in the flour and cover them well. You can do this all at the same time or in stages as you fry them.

Shake them a little to remove any excess flour and then fry them a few at a time (if you put too many at a time, it cools the oil) for approx. 2-3 minutes. Don’t over-fry as they will become hard.

Put them on absorbent paper and them serve them hot with a piece of lemon on the side.

Eat and Enjoy!

Foodies Digest

noreply@blogger.com (symposio) — Sun, 25 Nov 2012 15:44:00 +0000

We've put together a Foodies Digest which is updated every day with recipes from all over the world and taken from Twitter and Facebook. Check it out here!

FOODIES DIGEST

24 Popular And Easy Greek Mezes And Side Dishes

noreply@blogger.com (symposio) — Wed, 21 Nov 2012 14:52:00 +0000

A meze is a small dish - an appetizer or side dish - and it is very popular here for people to eat a selection of these as lunch or dinner. More often than not they are accompanied by ouzo or tsipouro. There is something quite idyllic about sitting by the sea, listening to the waves lapping onto the shore and nibbling at your mezes whilst slowly sipping your drink!

The word meze came from the same Turkish word, which in turn came from the Persian word maze, meaning 'taste, flavour, smack, relish'.

This is an update of a previous post and below you will find popular Greek mezes and side dishes. Just click on the links to go to the recipes.

Tzatziki

This is a classic Greek side dish, which can be served with meat and vegetable dishes, as well as accompanying souvlaki or gyros.

Eggplant Dip (Melitzanosalata)

Mmm!! One of my favourites! Smooth and tangy. This is traditionally made with Greek strained yoghurt but can also be made with mayonnaise instead. Try both ways and see which you prefer - with mayonnaise it has a slightly thicker, richer taste.

Keftedakia

The classic Greek meatballs are called Keftedes and Keftedakia are a smaller version of them (akia at the end of a word in Greek means "small" in the plural). They can be eaten as a snack, as a meze with ouzo and/or beer or just as part of a buffet meal. Children love these! And they are easy and quick to prepare!

Keftedakia With Feta Cheese Stuffing And Ouzo

This is an easy recipe for Greek Keftedakia (small meatballs) with a difference. They are stuffed with Feta cheese and also have the Greek spirit ouzo in them. You should be able to obtain both where you live.

Tirokafteri (Spicy Cheese Dip)

This is a traditional spicy cheese dish, which can be served as a meze with ouzo or beer, or as a dip. It is quick and easy to make.

Butterbeans Plaki (Gigantes)

This delicious dish can be eaten at any time, but is especially associated with Clean Monday, when Lent begins before Easter.

Dolmades (Stuffed Vine Leaves)

Another "classic" Greek dish. Dolmades can be eaten as a meze with ouzo or as a side dish. It can also be accompanied by Greek strained yoghurt as a tasty little snack on its own. Ideally, the vine leaves you use should be the first tender leaves of spring.

Stuffed Green Peppers With Feta Cheese

These are different from the large, stuffed green peppers with rice - which is a main dish. These peppers are a delicious side dish and the filling is quite spicy - it has a nice tang to it! Once again, this recipe is quick and simple.

Peppers With Feta Cheese And Tomato Sauce

This is a delicious and easily prepared side dish. The recipe uses the long, green sweet peppers (usually called frying peppers) as well as a couple of the hotter jalapeno peppers. The sauce is a lovely combination of Feta cheese and tomatoes - a tasty addition to any table!

Saganaki

This is a delicious - and filling - side dish. It has to be a hard cheese and in Greece it is best made with Kefalograviera, which is a little softer, or Kefalotiri, which is a little harder. So, if you can, you should try and use one of these cheeses.

Taramosalata

This is another dish that is traditionally eaten on Clean Monday at the beginning of Lent before Easter. It is also well-known worldwide. It is made from taramas, which is the fish roe from cod (most common) or carp. You may know Taramosalata as being bright pink in colour, but this is usually due to food colouring being added. It should be a colour varying from beige to light pink, depending on the fish roe.

Fava

A tasty and simple accompanying dish. It is similar in some ways to Indian dahl, but it is not spicy. This dish is easy and cheap to make, and so is very common in simple Greek households.

Zucchini Fritters (Kolokithopita)

These tasty fritters are very easy to prepare and can be served as one of several side dishes - they go nicely with Tzatziki - or as a light snack on their own.

Eggplant Fritters (Melitzanokeftedes)

This is a delicious meze! You can have it as an accompaniment to a meal, as a meze - which tastes wonderful with Tzatziki - or as part of a buffet.

Tomato Fritters (Domatokeftedes)

This is a delicious and easy-to-make Greek summer snack. This is a speciality from the island of Santorini and is especially tasty with Santorini tomatoes. However, I imagine it may be difficult to obtain them if living outside Greece, but the quality of the tomato definitely makes a difference to the taste. You can eat these as a side dish or a meze and are especially delightful with tzatziki and Greek salad.

Bouyourdi

This is a tasty appetiser or side dish - very easy to prepare! The recipe is for 4 people and if you want to serve it in one ceramic dish, it should be about 20 - 25 cm diameter and 5 cm high. Alternatively you can split it into 2 bowls, like the one in the photo, or even serve it in small individual ceramic bowls.

Prawn Saganaki

If you like seafood and/or prawns, then you'll love this dish! It can be served as a starter or a side dish and is actually quite filling. The Greek drink ouzo is used as is Greek feta cheese, but you should be able to obtain both of these quite easily wherever you live. It is served in the individual ceramic bowls you can see in the photos and the bowls are placed in front of the guests piping hot! This recipe is for 4 of these bowls or servings.

Spinach Patties

These patties are really easy to make and are a tasty side dish or snack as well as being extremely nutritious.

Boorekakia (Eggplant Rolls)

These are delicious little rolls that you can have as a side dish or as part of a buffet. Ideally, the Greek cheese anthotiro is used, but if this is unavailable, riccota can be used. Likewise, the Greek hard cheese kefalograviera is used ideally, but if this is unavailable, parmesan can be used (the Italians have a few nice cheeses as well :) ) As stated in the recipe, you should get sun-dried tomatoes that have been preserved in olive oil.

Spinach Pies With Pine Nuts

These little spinach pies are delicious little 'nibbles' which you can have either as part of a buffet, a side dish or part of a light lunch. Easy to make and delicious!

Prassoboorekakia (Leek and Cheese Rolls)

These are easily prepared and tasty little rolls that you can have as a side dish on the table or as part of a buffet. The cheeses used are regatto and Greek anthotiro, which is quite widely available abroad. As I said, they can be prepared easily and quickly and are a tasty addition to any meal or simply a delicious snack.

Cheese Pies with Yoghurt Dough

There are a variety of cheese pies made in Greece. This is one made with Greek strained yoghurt. Please note, the yoghurt is not part of the filling, but is part of the dough itself, which gives it its own special taste. These small pies can be served as a side dish, or as a meze or in a buffet. They may be quite small, but they are actually rather filling and, of course, very tasty! They are also very easy to make.

Traditional Greek Pickles (Toursi)

Greek pickles can be eaten as a side dish at any time, but are usually associated with Clean Monday, when Lent begins before Easter. They are delicious with Gigantes which is also traditionally eaten on Clean Monday.

Gavros (Whiting) Meze

This is a simple Greek meze, usually accompanied by the Greek drink ouzo. The fish gavros (whiting) is very popular in Greece. This meze can also be a side dish at a meal or as part of a buffet.

Eat and Enjoy!

Infographic - How To Make Greek Phyllo Pastry

noreply@blogger.com (symposio) — Wed, 07 Nov 2012 12:55:00 +0000

We've created our first infographic! It's pretty simple, as we haven't done any infographics before, but we think it'll be something useful It's a step-by-step guide to making your own Phyllo Pastry as it is made in Greece. We'd appreciate any feedback on this first effort, so do let us know what you think!

Feel free to copy the embed code at the bottom to post it on your blog or site!

Embed Code - Copy and Paste

<a href="http://realgreekrecipes.blogspot.gr/2012/11/infographic-how-to-make-greek-phyllo.html">
<img src="http://4.bp.blogspot.com/-_0wd42htmfY/UJo5IjtfHFI/AAAAAAAAGq8/oJ4f2t6BWwU/s2500/Phyllo+Infographic.JPG" 
alt="Infographic - How To Make Greek Phyllo Pastry" 
title="Infographic - How To Make Greek Phyllo Pastry" widthe="800" height="3500" /></a>
<br/>
<a href="http://realgreekrecipes.blogspot.com">Authentic Greek Recipes</a>

18 Greek Savoury Pie Recipes

noreply@blogger.com (symposio) — Wed, 24 Oct 2012 13:54:00 +0000

Greece could probably be called the Land of Pies - there are so many different types of pies made here, with countless variations from region to region. Probably the best known outside Greece are Spinach Pie (Spanakopita) and Cheese Pie (Tiropita), but there are many other delicious pies here, as well as variations on Spanakopita and Tiropita.

Below you'll find a short list of Greek savoury pies in alphabetical order. To go to the recipes just click on the name.

ARTICHOKE PIE (AGGINAROPITA)

(see photo at top)

CHEESE PIES

CHEESE PIE WITH FETA AND BECHAMEL

CHEESE PIE (TIROPITA)

CHEESE PIES WITH YOGHURT DOUGH (TIROPITAKIA)

CHEESE ROLL (TIROBOOREKI)

EGGPLANT PIE (MELITZANOPITA)

LEEK PIE (PRASOPITA)

MEAT PIE (KREATOPITA)

MEAT PIE FROM CORFU

MINCE AND LEEK PIE

PASTA PIE (MAKARONOPITA)

POTATO PIE (PATATOPITA)

SKALTSOUNIA

SPINACH PIES

SPINACH PIE (SPANAKOPITA)

SPINACH PIE (ROUND)

SPINACH PIES WITH PINE KERNELS

OPEN SPINACH PIE WITH CORN (PLASTOS)

ZUCCHINI PIE (KOLOKITHOPITA)

Eat and Enjoy!

10 Most Popular Greek Vegetarian Recipes

noreply@blogger.com (symposio) — Wed, 17 Oct 2012 14:43:00 +0000

Greece has a lot of vegetarian food and we've included a large number of vegetarian recipes on this blog. They get a lot of visitors, but this is a list of the 10 most popular - the vegetarian recipes most visited. Just click on the names of the dishes to go to the recipes.

Which is your favourite?

No.1

Tzatziki

(see photo above)

No.2

Vegetarian Moussaka

No.3

Cheese Pie (Tiropita)

No.4

Dolmades (Stuffed Vine Leaves)

No.5

Tirokafteri (Spicy Cheese Dip)

No.6

Fasolakia (Fresh Green Beans)

No.7

Eggplant Dip (Melitzanosalata)

No.8

Fasolada (Bean Soup)

No.9

Spanakopita (Spinach Pie)

No.10

Briam

Eat and Enjoy!

Please Donate To Food For People!

noreply@blogger.com (symposio) — Sun, 07 Oct 2012 12:57:00 +0000

Photo: TPRF

We all enjoy good food (especially Greek food!) and love learning new recipes. However, there are approximately 1 billion people in the world that cannot do that - they suffer from hunger. We feel that it is essential that we support and aid these people, which is why we support the Food for People programme set up by The Prem Rawat Foundation (TPRF).

Over the last 5 years, TPRF has set up 3 facilities in India, Nepal and Ghana and over that time, an amazing story has unfolded:

• Once-undernourished children are seen skipping to Food for People with smiles and giggles before heading off to school
• Adults have regained health and are working productively
• School enrollment and attendance has grown dramatically
• Teachers are thrilled that students are capable of listening and learning
• Young students are envisioning how they could help their villages by continuing on in school to learn new skills
• A sense of shared pride and hope is building in the community

The Mayor of the District in Ghana, Honorable John Kwao Sackey, said, “I am overwhelmingly impressed that a philanthropic institution like yours and a great philanthropist like Prem Rawat have been able to help provide food to school children and the aged in Otinibi. There is no doubt that this facility will impact positively on the life of the school children.”

To try and help this endeavour, we have set up a fundraising page with Crowdrise. We would like to ask you to go to this page (see widget below) and please make a donation to this wonderful and essential cause. The monies donated go through Crowdrise directly to TPRF.

You can take a look at a video about the Food for People programme here.

Greek Peppers With Feta Cheese And Tomato Sauce

noreply@blogger.com (symposio) — Sat, 06 Oct 2012 13:56:00 +0000

Ingredients

1kg sweet green frying peppers (preferably tender with soft skins)

2 green jalapeno peppers finely chopped

500g fresh tomatoes grated

250g feta cheese crumbled

3 cloves garlic finely chopped

1 bunch basil leaves chopped

200ml sunflower oil

2 tbsp olive oil

Salt to taste

Preparation

Rinse the frying peppers well, remove the stems and seeds and place on absorbent kitchen paper to dry well.

Heat the oil in a frying pan and fry the peppers.

With a slotted (draining) spoon transfer them to a shallow oven dish and add salt to taste.

Spread the garlic on top, then the tomato and the chopped jalapeno peppers.

Add salt to taste, but not too much as the feta cheese is rather salty.

Sprinkle the olive oil and basil on top.

Finally, sprinkle the crumbled feta cheese on top.

Place in a pre heated oven at 180 degrees Celsius for approx. 20 minutes, until the liquid has been absorbed and the feta colours (see photo below).

Eat and Enjoy!

Greek Eggplant And Beef Stew

noreply@blogger.com (symposio) — Sun, 16 Sep 2012 12:49:00 +0000

This Greek stew is popular in the villages and extremely filling. You need to make sure that you use the brisket type of beef, as mentioned in the ingredients below.

Ingredients

1kg beef (brisket) cut into small portions

1 kg eggplants (long, not round)

2 onions finely chopped

3 cloves garlic crushed

500g fresh tomatoes roughly grated

400ml sunflower oil

200ml olive oil

500ml water

2 tbsp parsley finely chopped

2 tbsp basil roughly chopped

2 bay leaves

1 cinnamon stick

4 allspice berries

Salt and pepper to taste

Preparation

Remove strips of the eggplant skin – not the whole skin, but alternate strips, so that it looks ‘stripy’.

Cut the eggplants into 2cm slices, place in a bowl of salty water and leave for 1 hour, covered with a dish to ensure that they remain submerged in the water.

Meanwhile, put the olive oil in a pan and sizzle the beef for about 3 minutes on each side, until it has started to colour.

Add the onion and garlic and stir 2-3 times.

Add the tomato, bay leaves, cinnamon, allspice and the 500ml water.

Bring to the boil and then simmer for approx. 1½ hours until the meat is tender and the sauce has thickened.

Add salt and pepper.

Remove the cinnamon stick, bay leaves and allspice and set aside.

Put the sunflower oil in a frying pan, press the eggplants with your hands to drain them and then fry them until they turn golden brown. Depending on the size of your pan, they may not all fit in one go, so you may have to split them into more than one lot.

Place them on a dish with absorbent kitchen paper.

Transfer the meat and its sauce to a wide, shallow pan and add the eggplants.

Add the parsley and gently stir.

Bring to the boil and simmer for 5 minutes.

Add the basil and more salt if needed.

Eat and Enjoy!