Authentic Greek Recipes

Greek Leek And Cheese Rolls (Prasoboorekakia)

noreply@blogger.com (symposio) — Sun, 03 Jan 2010 12:59:00 +0000

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 tasy addition to any meal or simply a delicious snack.

Ingredients

½ kg filo pastry
½ kg leeks
300g anthotiro cheese crumbled
100g regatto cheese grated
1 tablespoon butter (for the filling)
100g melted butter (to spread on filo pastry)
Salt & pepper to taste

Preparation

Wash the leeks, cut lengthwise into 4 and then chop into ½ cm wide pieces.

Boil 1 litre salted water, add the leeks and blanche for 5 minutes.

Drain the leeks well and put them in a mixing bowl.

Add the 1 tablespoon butter, anthotiro and regatto.

Mix well and set aside.

Open each sheet of filo pastry and cut across the width, not the length into strips approx. 15 cm wide. and spread the melted butter over them.

Repeat this for each sheet of filo pastry.

At the end of each strip place 1 tablespoon from the filling mixture you have previously prepared and roll it up.

Place the rolls in a buttered oven dish with the joins on the underside.

Brush some more melted butter over the tops of the rolls.

Place in a pre heated oven at 180 degrees Celsius for 45 minutes or until they turn golden brown.

Eat and Enjoy!

Traditional Greek New Year Cake - Vassilopitta

noreply@blogger.com (symposio) — Mon, 28 Dec 2009 09:43:00 +0000

In Greece we traditionally have the Vassilopitta cake at New Year. A coin or special good luck charm called the floori is placed in it and whoever gets the slice with this in it supposedly has good luck all the year. Slices are not only cut for the people there, but also for the House, God, Christ and whoever else you wish. Obviously if God or Christ's slice has the coin or charm, it doesn't mean that they're going to have good luck (!) but that you will feel their influence all year.

There are different ways that people make Vassilopitta - probably as many as there are Greek grandmothers! - but this is one that we like. The photo is from last year's cake as you can see, this year's hasn't been made yet.

Vassilopitta

Traditional Greek Christmas Sweets

noreply@blogger.com (symposio) — Tue, 22 Dec 2009 10:26:00 +0000

Christmas in Greece would not be Christmas without the traditional sweets Melomakarona and Courambiedes. And it's always so much more satisfying to make your own. Here, then, are the recipes for both of them.

Courambiedes

Melomakarona

Eat and Enjoy!

Greek Cheese Bread (Tiropsomo)

noreply@blogger.com (symposio) — Thu, 17 Dec 2009 10:38:00 +0000

This a lovely bread with Greek feta cheese. It's a wonderful accompaniment for any dish, but especially for Greek Bean Soup - Fasolada - along with olives. It's light, but tasty and nutritious and if you've never eaten it, do try it - I'm sure you'll love it!

Ingredients

250g hard white flour
250g feta cheese crumbled
5g dry yeast
½ teaspoon honey diluted in water
100 ml olive oil
½ teaspoon oregano
½ teaspoon salt

Preparation

Put the flour in a mixing bowl and sprinkle the salt evenly over it.

Create a small dip in the centre of the flour and add the yeast diluted in tepid water along with the honey.

Mix the yeast and honey in with some flour and then let it rest in a warm place for 15 minutes.

Add enough tepid water to make a pliable but not sticky dough.

Knead it in the bowl enough to make it into a ball and then transfer it to a working surface and knead it for at least 10 minutes as you knead for bread.

Put it back in the bowl, cover it with cling film, put it in a warm place and let it rise to double its size.

Brush a shallow 36cm oven dish with the oil and place the dough in it, flattening it with the palm of your hand so that it covers the whole of the bottom of the dish.

Sprinkle the crumbled feta cheese evenly over the dough, pressing it in with your fingers.

Sprinkle the oregano over it.

Brush the edges well with the olive oil and pour the remainder over the feta.

Let it rise uncovered in a warm place for 30 minutes.

Bake in a preheated oven at 250 degrees Celsius for 30 minutes or until it has a golden brown colour.

Eat and Enjoy!

Advertise on Authentic Greek Recipes

noreply@blogger.com (symposio) — Wed, 16 Dec 2009 14:55:00 +0000

If you would like to advertise on Authentic Greek Recipes please choose the duration of your ad and click on the PayPal button. Send me, in an email attachment, your 125 x 125 image and URL link. Please send to tc2906ma@yahoo.com.

Greek Roast Turkey Chops

noreply@blogger.com (symposio) — Sun, 13 Dec 2009 10:31:00 +0000

This is a very simple recipe for the preparation of turkey chops. When it is roasted, a covered oven dish is used. It is really tasty served with pilau rice or can be served on a buffet table.

Ingredients

1 turkey leg cut into chops
5 cloves garlic chopped
½ teaspoon oregano
60 ml olive oil
Juice from 1 lemon
300 ml water
Salt & pepper

Preparation

Put all the other ingredients in an oven dish and then add the turkey chops.

Cover the dish and roast it in a pre heated oven at 250 degrees Celsius for 30 minutes.

After 30 minutes, lower the heat to 150 degrees Celsius for 2 hours.

Note: Be careful with the bones. The meat will be very tender and the bones may break into smaller pieces, so be careful if you have young children.

Eat and Enjoy

Greek Cookery Classes 2010

noreply@blogger.com (symposio) — Sun, 06 Dec 2009 11:37:00 +0000

We are happy to announce that we are offering Greek Cookery lessons in Corfu next year. We'd like to thank everyone that participated in our poll - whatever the response - and you can now get full details of the programmes at the blog Greek Cookery Lessons - Corfu 2010, which will be regularly updated with the latest information.

Early Bird Registration
There is 100 Euros discount for those who book before
31 December!

I hope that those of you who answered Yes on the poll (and anyone else, of course!) will be able to make it. Remember, these are small, friendly groups of 6 people at the most, so we may not be able to accommodate everyone - get your booking in!

Looking forward to seeing you in Corfu next year!

Greek Spinach Patties

noreply@blogger.com (symposio) — Wed, 02 Dec 2009 14:19:00 +0000

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

Ingredients

1 kg fresh spinach finely chopped
1 bunch spring onions finely chopped
1 medium size leek finely chopped
200g feta cheese crumbled
1 egg lightly beaten
3 tablespoons crumbled rusks
3 tablespoons extra virgin oil
3 tablespoons dill finely chopped
Salt to taste

Preparation

Gently simmer the spring onions and leek in 3 tablespoons of water for 5 minutes, to soften them.

Drain them and let them cool.

Put the spinach in a mixing bowl, squeeze well with your hands and then drain off the liquid that has come out.

Add all the ingredients to the mixing bowl – apart from 1 tablespoon of oil – along with the onions and leek.

Mix them well and add salt, but be careful not to make it too salty, as feta cheese is salty.

Grease a shallow oven dish with the 1 tablespoon of oil you didn’t use.

Form the mixture into round patty shapes – 15cm diameter, 4cm height – and place them in the oven dish. Make sure you leave some space between them as they will spread slightly as they are cooking.

Bake in a preheated oven at 200 degrees Celsius for about 45 minutes.

Don’t worry if they appear soft – they will firm up as they cool.

Eat and Enjoy!

Vote For TPRF on Facebook

noreply@blogger.com (symposio) — Tue, 01 Dec 2009 09:53:00 +0000

This blog is all about recipes that we can all cook for ourselves and enjoy. However, there are over 1 billion people hungry in the world that are hungry and do not even have the basics, let alone the luxury of being able to try out various recipes.

For that reason, I am participating in the Chase Community Giving project on Facebook. The programme is run by Chase and allows Facebook users to vote for local charities and non-profits, and help direct Chase corporate philanthropy dollars to eligible organizations in the following focus areas: education, healthcare, housing, the environment, combating hunger, arts and culture, human services, and animal welfare.

The eligible charity receiving the most votes will be awarded $1 million, the top five runners-up will receive $100,000 each and the 100 finalists, including the top winners, will be awarded $25,000 each. Additionally, a special Advisory Board led by prominent national philanthropists will allocate $1 million to the nominated charities of its choice. Voting for Round 1 ends December 11. Voting for Round 2 ends January 22, 2010 and the top charities will be announced on or around February 1.

I am voting for The Prem Rawat Foundation (TPRF). TPRF funded 23 humanitarian grants in 2007, focusing on the primary needs of nutritious food and clean water in partnership with other nonprofit organizations. In addition, TPRF continued to fund eye clinics in rural areas of India that provide eye exams and corrective lenses at no charge to people who could not otherwise afford them, and for a program called "Food for People" that provides over 100,000 nutritious hot meals annually at a clean, modern, permanent facility in Bantoli, India. You can see more about the Food for People programme in the short video below - Spark Of Hope.

To vote for the Foundation, just click on this link below. You will be asked to become a fan of Chase Community Giving on Facebook and then taken to the page to vote.

Greek Baked Quince With Yoghurt (Kidoni me Yaourti)

noreply@blogger.com (symposio) — Tue, 24 Nov 2009 09:06:00 +0000

This is a really, really simple sweet to prepare - but so delicious! Quince is one of my favourite fruits and when it's baked and served with yoghurt and honey.... Well, just try it for yourself! The yoghurt should be Greek strained yoghurt and the honey should preferrably be Greek as well.

Ingredients

4 quinces
1 cup Greek strained yoghurt
1 tablespoon honey (preferrably Greek)

Preparation

Wash the quinces.

Wrap them in aluminium foil and bake in a preheated oven at 200 degrees Celsius for 2 hours.

Remove from the oven and allow them to cool.

Remove the centre with the seeds and slice the fruit.

Serve with strained yoghurt with honey poured over the yoghurt.

Eat and Enjoy!

Greek Polisporo Soup

noreply@blogger.com (symposio) — Sat, 21 Nov 2009 14:29:00 +0000

This 'multi-grain' or 'multi-seed' soup (sporos is the Greek word for seed) is really a kind of broth. It is traditionally made in villages on November 21st. The reasons for this are that it is the end of the planting season and so any grains / seeds that were left over would be cooked as a soup and this would also be 'offered' to the Virgin Mary (November 21st is one of her name days) in the hope that their crops would do well. It really is a delicious broth and very easy to prepare.

Ingredients

100g lentils
100g chickpeas
100g haricot beans
100g corn
100g broad beans
200g whole wheat
100 ml olive oil
Juice from 1 lemon
Salt

Preparation

Soak the broad beans in cold water from the morning of the previous day.

Soak the chickpeas in tepid water with 1 level tablespoon of salt from the previous day.

Next day, rinse the chickpeas thoroughly in plenty of water.

Drain the broad beans and with the help of a sharp knife remove the upper black parts.

Put all the ingredients in a heavy bottomed pan with enough water to more than cover them.

Bring to the boil and then simmer for 10 minutes.

Drain them and then put them back in the same pan and add boiling water – enough to cover them plus 4 cm.

Simmer for 2 hours.

Add salt to taste.

Beat the olive oil and lemon juice together well and pour on top of the soup.

Serve hot.

Eat and Enjoy!

Update On Greek Cookery Classes In Corfu 2010

noreply@blogger.com (symposio) — Wed, 18 Nov 2009 08:26:00 +0000

I previously posted about having Greek cookery classes in Corfu next year here. To get an idea of what interest there is I put up a poll (see top left of blog) and I have to say the interest shown has been excellent - so far 93 (32%) have said Yes and 60 (20%) have said they would seriously consider it.

We are now busy preparing and within the next 7 - 10 days I will post information about it. As I said in the original post, these will be lessons with small, friendly groups - 6 people maximum at a time. So if all the people who have said yes and are interested do finally want to come and want to bring their partners with them, then it's going to have to be a matter of first come, first served! We're not going to increase the size of the groups as we don't want to get away from the small and friendly nature of the lessons.

Thanks to everyone who has responded to the poll - whatever your response - it has given us a good idea of the level of interest.

Keep visiting, as information will be posted very soon.

Greek Stuffed Squid (Kalamarakia Gemista)

noreply@blogger.com (symposio) — Sat, 07 Nov 2009 17:21:00 +0000

I think that Greek kalamari (squid) is well-known all over the world. So, for the seafood lovers amongst you, this is a recipe for stuffed kalamari with sauce.

Ingredients

1½ kg squid (kalamari)
1 bunch spring onions
120g risotto rice
2 tablespoons chopped parsley
60 ml olive oil
50 ml white wine
Salt & pepper

For the sauce
1 tablespoon tomato paste diluted in 2 tablespoons water
1 onion grated
2 cloves garlic chopped
400 ml chopped tomatoes
60 ml olive oil
50 ml white wine
Juice from half a lemon
Pinch of sugar
Salt & pepper

Preparation

Sauce
In a pan, fry the onion in the olive oil for 3 minutes.
Add the garlic and fry for another 1 minute.
Add the wine, allowing it to evaporate and then add the lemon juice, chopped tomatoes, tomato paste, salt, pepper and sugar.
Simmer for 20 minutes.

Squid
Remove the head with the tentacles from the body and with a sharp knife remove the ink, eye and mouth and discard them.
Empty the body completely and discard the contents.
Rub the tentacles and empty tubes with salt in order to remove the outer membrane completely.
Rinse very well in water.
Chop the tentacles and the spring onions.
In a pan, gently fry the onions in the olive oil for 2 minutes.
Add the tentacles and fry them until all the juices have evaporated.
Add the rice, parsley, salt and pepper and cook for 1 minute.
Add the wine and stir until it has evaporated.
Add 100 ml of the previously prepared sauce (see above) to this mixture.
Let it slow cook for 5 minutes.

Stuff the kalamari with this mixture and secure the tube with a toothpick.
Put the stuffed kalamari in an oven dish and spread the sauce over them.
Cover the oven dish with a lid or tin foil.
Bake in a pre heated moderate oven at 160 degrees Celsius for approx. 1 hour.

Eat and Enjoy!

Greek Chickpea Soup (Revithia)

noreply@blogger.com (symposio) — Thu, 05 Nov 2009 09:56:00 +0000

This is a lovely warm, nutritious dish - just the thing on cold winter days! Although it's not a 'last-minute' dish - you have to soak the chickpeas overnight - it's a very simple and cheap recipe. Very popular, especially in the villages.

Ingredients

½ kg chickpeas
1 onion grated
1 teaspoon rosemary
1 tablespoon lemon juice
1 tablespoon baking soda
100 ml olive oil
Salt & Pepper

Preparation

Soak the chickpeas overnight.

Drain them the following morning, add the baking soda and leave for 1 hour.

Put your hands in the bowl of chickpeas and rub them well.

Rinse the chickpeas very well 4 or 5 times.

Put them in a pan and add enough water to cover them.

Bring to the boil, removing the froth at the top with a wooden spoon just before they come to the boil.

Boil for 15 minutes.

Drain the chickpeas and then put them back in the pan and add enough warm water to cover them again.

Bring to the boil, add the onion and rosemary and simmer for about 1½ hours or until they are really tender – don’t let them get dry and add water if necessary.

Add salt and pepper to taste.

Whisk the olive oil with the lemon juice and add to the chickpeas.

Simmer for about another 5 minutes and then serve.

Eat and Enjoy!

5 Greek Recipes With Eggplants

noreply@blogger.com (symposio) — Sat, 24 Oct 2009 09:00:00 +0000

Eggplants are both common and popular in Greek cooking. I know that they are a favourite vegetable with a lot of people, so I've put together some Greek dishes with eggplants in them. As well as three main dishes, I've also included a delicious dip and and a side dish.

Eggplant Dip (Melitzanosalata)

This is a side dish which can be served with any meat, fish or vegetable dish. Traditionally it is made with Greek strained yoghurt but can also be made with mayonnaise instead. A delicious, rich accompaniment to any meal!

Eggplant Rolls (Boorekakia)

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 (see post on Anthotiro Cheese), but if this is unavailable, riccota can be used.

Eggplant Papoutsakia

A light but delicious main dish that can be accompanied by Greek salad. The name 'papoutsakia' means 'little shoes' in Greek and refers to the shape of the eggplants when they are served.

Vegetarian Moussaka

A firm favourite! This is probably starting to become more popular than the 'classic' moussaka which is made with meat.

Briam

Very popular in Greece, but perhaps not quite so well known outside the country. A delicious and healthy meal, ideally accompanied by a large slice of Feta cheese.

Eat and Enjoy!

Greek Anthotiro Cheese

noreply@blogger.com (symposio) — Mon, 19 Oct 2009 12:22:00 +0000

Continuing the series of posts about Greek cheeses (see Greek Feta), Anthotiro is a traditional farmhouse, whey cheese made from unpasteurised sheep's and goat's milk and often eaten for breakfast with honey or fruit. It looks similar to feta in the photo, but is much softer. It is basically a salted and matured Mizithra - which I will write about in a later post.

Dry and white with no rind, it is smooth, hard and moist, with a fine, crumbly texture. As well as being eaten with honey and fruit, it can also be eaten in savoury dishes with oil, tomato and wild herbs. It is also traditionally used in a lot of pies. Anthotiro has been made for centuries and its name (anthos = "flower, tiri = cheese") comes from the aroma and flavour, carrying the hint of wild herbs.

Some recipes using Anthotiro:

Greek Cheese Pie
Artichoke Pie
Tirokafteri

Greek Roast Lamb With Potatoes And Feta Cheese

noreply@blogger.com (symposio) — Fri, 16 Oct 2009 10:24:00 +0000

Roast lamb with potatoes is rather a common dish, but this is a way that it is prepared often in the villages here. The difference being the inclusion of feta cheese and also the fact that the whole potatoes are crushed (but not split) before they are put in the oven. Try it!

Ingredients

1 leg baby lamb cut in portions
1 kg potatoes (preferably small to medium size)
100g feta cheese
6 cloves garlic chopped
½ teaspoon oregano
100ml olive oil
500ml water
Salt & pepper to taste

Preparation

Rinse the lamb portions and peel the potatoes.

On a hard surface place a cloth over the potatoes and beat them with a flat stone or similar implement to crush them, but not completely.

Place the lamb in the centre of an oven dish with the potatoes around it.

Spread the crushed garlic, oregano, salt and pepper evenly over them.

Add the olive oil.

Add the 500ml water and stir slightly.

Cover just the lamb loosely with aluminium foil.

Place in a pre heated oven at 200 degrees Celsius for 1 hour.

Remove from the oven, turn the lamb and potatoes over and remove the foil.

Crumble the feta cheese and spread evenly over the potatoes.

Put back in the oven for another 30 minutes until it colours nicely.

Eat and Enjoy!

Follow These Foodies On Twitter

noreply@blogger.com (symposio) — Mon, 12 Oct 2009 11:26:00 +0000

I've just made up a list of Foodies that I follow on Twitter at TweepML. The first of these is called Tweaters (a bit corny, I know!). You can see them by clicking on this button and follow as many of them as you want, or even all of them - there about 150.

The other list is called International Food, which is a lot smaller but is still in progress - you can click here.

I'll be regularly tweeting these links on Twitter, which is much better than posting a series of individual links. If you want to be included in the list(s) you can do so - please feel free.

Lamb Ribs On Vine Stalks

noreply@blogger.com (symposio) — Sat, 10 Oct 2009 12:46:00 +0000

This is a traditional way of preparing lamb ribs using the stalks from vines as a kind of grill. The ribs take the aroma and flavour from the vine stalks. Also, instead of using normal brushes to apply the juice, bunches of dried oregano are used, which again adds another subtle flavour to the ribs. They can be eaten with pilau rice or salad.

Ingredients

2 kg lamb ribs
Bunch of vine stalks
Juice from 1 lemon
150 ml olive oil
2 bunches of dried oregano to be used as brushes
Salt and pepper to taste

Preparation

Cut the vine stalks into lengths that can fit across a shallow oven dish, balancing on the edges.

Wash them well.

Add salt and pepper to the ribs and 50 ml of olive oil.

Beat the remaining 100 ml of oil well with the lemon juice.

Place the vine stalks across the oven dish.

Place the ribs on top of them.

Place in a pre-heated oven at 200 degrees Celsius for 20 minutes.

Remove from the oven and brush them with the oil / lemon mixture using the oregano ‘brushes’.

Put back in the oven for another 15 minutes in order to get a nice colour.

Remove, brush again, turn over, brush on the other side and put back in the oven for another 15 minutes.

Remove, brush and put back in the oven for 15 minutes to get a nice colour.

Remove from the oven and place the ribs on a platter, brushing with any remaining oil / lemon mixture.

Eat and Enjoy!

Greek Octopus With Eggplants (Htapodi me Melitzanes)

noreply@blogger.com (symposio) — Mon, 05 Oct 2009 15:38:00 +0000

Octopus is a polular seafood dish in Greece, though it is an acquired taste. I previously posted the recipe for Octopus With Pasta and this is another popular recipe, where the octopus is prepared with eggplants and potatoes.

Ingredients

1 ½ kilos octopus
4 eggplants
4 medium potatoes cut into cubes
1 large onion grated
3 cloves chopped garlic
4 fresh, ripe tomatoes with skin removed and grated
100 ml olive oil
100 ml red wine
400 ml water
2 bay leaves
Salt & pepper to taste

Preparation

Remove the stems from the eggplants and peel in stripes – peel one length of skin, leave one length, peel another length etc.

Cut the eggplants into cubes approx. 2-3 cm

Put in a bowl of water with 1 tablespoon salt.

Cover with a plate to keep the cubes under water.

Clean the ink from the octopus and remove the eye.

Cut the tentacles into 5cm lengths.

In a heavy bottom pan heat the oil and then add the octopus.

Fry until all the liquid from the octopus has gone, but the oil remains.

Add the onion and fry for 3 minutes.

Ad the garlic and fry for another 2 minutes.

Add the red wine and continue cooking for 5 minutes.

Add the tomato puree and bay leaves and simmer for 1 hour.

After 1 hour, add 400 ml water, drain the eggplants well and add them along with the potatoes, salt and pepper to the mixture.

Cook for approx. 30 minutes until the potatoes are tender.

Eat and Enjoy!

V - Z Are For ....

noreply@blogger.com (symposio) — Mon, 28 Sep 2009 07:05:00 +0000

Completing the series of posts with Greek food and drink glossary - I hope it's been useful. Again, the bold italics show where the accent goes.

veal - moscharee

vegetable - lahaniko

venison - kreas elafioo

vinegar - xeedee

walnut - kareedee

water - nerro

wheat - starri

whiting - merloongios

wine - krassee

yeast - maya

yoghurt - yaoortee

zucchini - kolokeethaki

Greek Meatballs In Avgolemono Sauce (Keftedes me Avgolemono)

noreply@blogger.com (symposio) — Sat, 19 Sep 2009 09:50:00 +0000

This is another way of preparing meatballs and is especially popular in the Agrinion area (NW Greece). We have already seen the recipe for Avgolemono soup (Avgo means egg and Lemoni is lemon) and in this recipe, we are using it as a sauce for the meatballs or keftedes.

Ingredients

For the meatballs
1kg minced beef
1 large onion very finely chopped
Bunch of chopped parsley
A few leaves chopped mint
2 slices dry, white bread soaked in milk and well drained
1 tablespoon olive oil
1 whole egg
1 cup plain flour
1 ½ cup vegetable oil for frying
Salt & pepper to taste

For the sauce
2 tablespoons flour
100 ml extra virgin olive oil
Juice from 2 medium lemons
Yolk from 1 large egg
1 litre water

Preparation

Meatballs
Apart from the flour and the vegetable oil, mix all the other ingredients together well.

Make medium-size balls from the mixture.

Roll the balls in flour and then deep fry them for 15 minutes.

Sauce
In a heavy-bottomed pan, heat the oil, then add the flour and stir well for 3 minutes.

Add 1 litre water and mix well.

Add the meatballs and simmer for 30 minutes, until the sauce is slightly thick.

Beat the egg yolk thoroughly.

Add the lemon juice to the egg and keep beating.

Add 5-6 tablespoons of the sauce to the egg & lemon mixture and stir well.

Add this mixture to the meatballs in the sauce, shake the pan and remove from the heat.

Serve with a sprinkling of pepper and fresh mint on top.

Eat and Enjoy!

Other Meatball recipes:

Youvaralakia

Keftedakia

Greek Cookery Classes Corfu 2010

noreply@blogger.com (symposio) — Tue, 15 Sep 2009 09:33:00 +0000

I know this summer is hardly over, but we have started some initial planning for next year, when we would like to have Greek Cookery Classes in Corfu. This would be for small, friendly groups combining a holiday on this lovely island with hands-on lessons in authentic, local Greek cooking.

You may have noticed the simple poll at the top left of the blog. I would like to ask you to take a few seconds to answer it, so that we can get an initial indication of the interest - or lack of it - from readers of this blog. We will of course be coming back later with more details.

For those of you who are reading this as a subscriber, I would like to ask if you could visit the blog and just quickly answer the poll.

And please do feel free to add your comments on this post.

Many thanks and, who knows, perhaps I'll be seeing some of you next year!

10 Favourite Greek Vegetarian Recipes

noreply@blogger.com (symposio) — Sun, 13 Sep 2009 07:12:00 +0000

I previously posted a list of 10 Favourite Greek Recipes, which was based on the most visited recipes on this blog. This is a list of the 10 most popular vegetarian recipes on this blog.

There are many traditional and easy Greek recipes which are vegetarian - Greek cuisine is not all meat as some people seem to think! You can also take a look at a suggested Greek Vegetarian Meal, which has suggestions for main courses, side dishes and dessert.

Vegetarian Moussaka

The favourite. Say no more!

Cheese Pie - Tiropita

A cheese pie which is incredibly easy to prepare and is unbelievably light.

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.

Tzatziki

A classic, easy to make Greek side dish.

Eggplant Dip - Melitzanosalata

Another traditional and delicious side dish.

Dolmades

Dolmades can be eaten as a meze with ouzo or as a side dish.

Stuffed Vegetables - Gemista

This is a very popular dish in the summer. Stuffed peppers, tomatoes, eggplant and zucchini.

Spinach Pie (Spanakopita) with Homemade Filo Pastry

Another type of spinach pie with instructions on how to make the filo pastry.

Zucchini Fritters

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.

Spinach Pie - Spanakopita

A traditional pie which can be eaten as a side dish or is a very tasty and nutritious snack by itself.

Eat and Enjoy!

Authentic Greek Recipes On Amazon Kindle

noreply@blogger.com (symposio) — Thu, 10 Sep 2009 09:25:00 +0000

This blog is now available on Amazon Kindle - so you can keep up with all the recipes wherever you are. You can subscribe for just $0.99 a month and you get a 14-day free trial to start. To check it out go here - Authentic Greek Recipes

If you don't know what Kindle is (and it isn't something you light fires with :)), then you can find out here -