Popular Greek Recipes

Anginares Tarama

2008-06-24T11:01:00.000-04:00

6 small fresh globe artichokes
1 1/2 ounces tarama -- rinsed if necessary =or=-
2 ounces -smoked skinned cod's roe
1 tablespoon finely grated onion pulp
2 large juicy lemons
1 cup fruity olive oil
salt
freshly ground white pepper

To clean the artichokes, cut off the stems flush with the base, remove any tough, unsightly outer leaves and cut off the top one-third of the flower bud itself. Force the leaves open a little, and rinse under cold water, with a squeeze of lemon or a splash of vinegar to prevent discoloring. Place the artichokes upside-down in a pot large enough to hold them all in one layer and pour in boiling water to come one-fourth of the way up the sides. Salt and simmer 15-40 minutes, depending on their age and size - until the heart is just tender when pricked with a fork. Drain and refresh them under cold water; drain again and chill. Beat the tarama or smoked cod's roe with the grated onion. You can do this easily in a food processor. Finely grate the zest of one lemon and beat in, with 2 teaspoons boiling water. Squeeze the juice of both lemons. Alternately dribble in lemon juice and olive oil, beating each addition in before adding the next, as though making mayonnaise - it may not need all the oil. If you are doing this by hand, it take perseverance and elbow grease to make it nice and light. Taste and season with pepper. Open the artichokes and remove the inner, soft leaves and then the hairy choke. Spoon tarama into the cup of leaves.

Tziyerosarmas Liver

2008-05-31T10:39:00.000-04:00

1 lamb's liver -- (or calf)
1/2 cup raw rice
1 bunch scallions -- chopped
2 teaspoons dill -- chopped
1 teaspoon mint -- chopped
3/4 cup milk
salt and pepper to taste
5 eggs
1 sausage casings -- (or 2)
4 tablespoons butter -- melted

Stuffing: Skin the liver and cut it into small pieces; place in a bowl. Add rice, scallions, dill, mint, salt and pepper; mix well. Wash the casing and dip it into warm water, to open well. Place the stuffing in the casing (as you would stuff a sausage). Fold it carefully and place on a buttered pan with the folded side down. Pour the melted butter over this and roast in a 325F. oven for 45 min.

Piperies Orektikos

2008-05-21T17:17:00.000-04:00

6 large sweet peppers
1 medium onion -- coarsely chopped
salt and pepper to taste
3 tablespoons vinegar 1/4 cup olive oil
oregano

Bake peppers in hot 450F oven for about 20 minutes or until wilted and soft. Remove seeds and outer skin. Cut in pieces and place in a bowl. Add onion, salt and pepper. Mix vinegar and olive oil and add to peppers. Sprinkle with oregano. Serve as appetizer.

Green Beans - Greek Style

2008-05-15T09:28:00.000-04:00

2 pounds string beans
1 cup olive oil
1 can tomato sauce -- (8 oz)
3 fresh tomatoes
3 large onions -- chopped
1/2 cup chopped celery
parsley to taste
oregano to taste
garlic powder to taste
mint leaves to taste

Cut off ends of beans and wash in cold water. Cut in pieces or slice lengthwise (French style). Saute onions; add string beans and all ingredients. Add enough water (about 1 cup) to cook string beans.

Pasteli me Fistikia

2008-05-09T10:00:00.001-04:00

1 pound fresh -- unsalted pistachios
1 1/4 cups sugar
1 cup honey
1 1/2 cups water
butter or oil

Preparation:
Peel and place pistachios on a baking sheet, the put in a slow oven (250F) to roast for 20 minutes. Remove from the oven and cut into quarters. Meanwhile combine the sugar, honey, and water in a heavy pan, and stir over medium heat until dissolved. Lower the heat and boil to the very firm stage (250 to 256 degrees), toss in the pistachio nuts and stir, then remove from the heat. Butter or oil a marble slab, jelly roll, or any aluminum pan and quickly spread the candy using a spatula or knife. Allow to cool, the cut into squares and store in covered containers.

Chicken giouvetsi

2008-05-06T10:43:00.000-04:00

1 medium roasting chicken (3-4 lbs)
3 tablespoons olive oil
salt
freshly ground black pepper
1 1/2 cups orzo
3 medium onions -- coarsely chopped
2 garlic cloves -- minced
2 large bell peppers -- cored, seeded,
- and finely chopped
1 cup peeled -- chopped plum -- tomatoes
1/2 teaspoon ground cumin
1/3 cup brandy
4 cups water
grated parmesan cheese

Preheat oven to 450F. Wash chicken and rub outside and inside with 1 tablespoon olive oil. Season skin with salt and pepper. Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread orzo evenly around chicken. Add remaining oil and other ingredients except cheese and toss in pan to combine. Place pan, uncovered, in hot oven and reduce heat to 350F. Bake for 1 to 1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is tender and orzo cooked, adding more water, if necessary, during baking if orzo seems too dry. Sprinkle with grated cheese before serving.

Kalamata Baked Cod

2008-05-03T12:02:00.000-04:00

3 pounds salt cod
water as needed
flour for dipping
1 1/2 cups oil
2 pounds onions -- sliced
2 pounds tomatoes -- peeled and strained
pepper to taste

Cut cod into small pieces Skin it, and soak overnight in enough water to cover, changing 2 or 3 times. Remove from water; take out bones; rinse and dry fish well. Dip in flour, shaking off excess, and fry in hot oil until golden. In same oil, saute onions until they are soft but not brown. Put them in wide pot, together with oil from the pan and any of the 1 1/2 cup oil not used in the frying. Add tomatoes and pepper. Simmer for 30 - 45 min., or until onions dissolve. Add codfish (and /1/2 cup hot water if needed), cover the pot, and cook for 10 min., until liquid is absorbed and only the oil remains.

Fig Preserves - glyko tou koutaliou

2008-05-01T08:54:00.000-04:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 small green figs
blanched almonds -- (optional)
3 cups sugar
3 cups water
1 tablespoon lemon juice
1 strip grapefruit peel or- lemon peel

Wash figs and trim stems. Place figs in a large pan and cover with boiling water. Bring to a the boil and boil gently, uncovered, for 15 minutes. Drain and rinse with hot water. Return to pan and cover again with boiling water. Repeat boiling and draining process four times in all. Cook until figs are tender after last change of water (about 1 hour's cooking in all). Drain figs, rinse with cold water and spread out on paper towels to dry. Insert a whole or split almond into base of each fig if desired. In a clean pan bring sugar and water to the boil. Add lemon juice and grapefruit or lemon peel and boil for 10 minutes. Add figs and boil over moderate heat for 10 minutes, skimming when necessary. Cover pan and leave overnight. Next day bring pan contents slowly to the boil and boil gently until syrup is thick when tested. Put figs and syrup into sterilized jars, seal and store in a cool place.

Anginares Me Anitho - Artichokes With Dill

2008-04-23T11:17:00.000-04:00

12 medium globe artichokes
1 lemon
lemon slices
3 tablespoons flour -- (optional)
1/2 cup chopped scallions -- white only
1/4 cup olive or other oil
3 cups water
salt
freshly ground white pepper
2 tablespoons finely chopped dill
3 teaspoons corn starch
cold water
2 eggs
chopped dill

Cooking time: 45-50 minutes Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from center, using a spoon or melon ball scoop. Cut in half. In a large pan gently fry spring onion in oil until soft. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender. Stain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups). Keep artichokes hot in a slow oven. Mix corn starch to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice. Gradually pour in simmering stock, beating constantly. Return to pan and stir over low heat for a minute or 2 to cook the egg. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill. Serve as a light meal or as a first course.

Psarosoupa - Sea Chowder

2008-04-22T11:41:00.000-04:00

1 pound white fish cut into 2-inch pieces
1/2 pound clams -- (if desired)
1/2 pound crab -- (if desired)
1/2 pound lobster -- (if desired)
1/2 pound scallops -- (if desired)
1/2 pound mussels -- (if desired)
1/2 pound shrimp -- (if desired)
1/2 pound baby octopus -- (optional)
1/4 cup olive oil
3 onions -- chopped
2 garlic cloves -- pressed
2 pounds canned peeled tomatoes including liquid
1 cup chopped mushrooms
4 celery stalks -- chopped
2 teaspoons salt
1/8 teaspoon cayenne pepper
1 bay leaf
1/2 cup wine -- red preferably
4 cups - water

Prepare fish and shellfish by cleaning and cutting into bite-size pieces. Heat oil in a large pot. Fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients, except seafood and bring to a boil. Reduce heat and cover. Cook one hour. Add fish and octopus, and cook 20 minutes. Add shellfish and simmer 5 minutes more. Serve hot with crusty bread and crisp salad.

Stuffed Squid - Calamaria Gemista

2008-04-21T10:50:00.000-04:00

3 pounds large fresh squid
1/2 cup olive oil
1 cup coarsely chopped onion -- (packed)
1/3 cup long-grain rice
1/4 cup pine nuts
2 large garlic cloves -- chopped
1/4 cup currants
3/4 cup dry white or red wine
salt and freshly ground pepper to taste
3/4 cup chopped fresh parsley -- (packed)
1/4 cup chopped fresh dill -- packed
4 tablespoons chopped fresh mint
2 cups peeled -- seeded tomatoes
(chopped)

Preparation:
Wash and clean squid. Grasp the head just below the eyes, pull it off from the rest of the body, and set it aside. Cut away the thin purplish membrane on the outside of the tail section. Using your index finger, scoop out and discard the guts and thin cartilage "icicle" on the inside of the tail section. Rinse tail sections inside and out and set aside in a colander to drain. Take the head section in one hand and put pressure with your thumb and forefinger around the mouth and eyes, to squeeze them out. Discard mouth and eyes. Chop the squid tentacles and have them ready, as they will be used in the stuffing. In a large skillet, heat half the olive oil and saut頯nion until wilted. Add rice, tentacles, and pine nuts and saute oer medium-low heat for 2 to 3 minutes. Add garlic and currants to rice and stir quickly with a wooden spoon. Pour in 1/4 cup wine and 1/4 cup water. Season with salt and pepper. Reduce heat to low and simmer, covered, until liquid is almost completely absorbed and rice is soft but only about half cooked, about 15 minutes. About 5 minutes before removing skillet from heat, add parsley, dill and mint. Remove and let cool enough to handle. Using a small teaspoon or a butter knife, carefully fill about three quarters of each squid with the rice mixture. Use toothpicks to secure closed. Pour remaining olive oil into a large stewing pot. Place squid carefully in pot. Pour in remaining wine and enough water to cover. Bring to a boil, reduce heat to low, and simmer, covered for about 1-1/2 hours, or until rice is cooked and squid fork-tender. Twenty minutes before removing squid from heat, add chopped tomatoes to pot and adjust seasoning with salt and pepper. Check throughout cooking to see if more water is necessary so that mixture doesn't dry out. Serve squid hot or cold with a simple green salad.

Greek Potato Stew

2008-04-16T10:25:00.000-04:00

2 cloves garlic, minced
1/3 cup olive oil
2 cups vegetable broth
1 6-oz. can chopped tomatoes
6 medium white potatoes, peeled and cubed
3/4 cup whole, pitted kalamata olives
1 Tbsp. fresh or 1 tsp. dried oregano
Salt and freshly ground black pepper, to taste

• In a medium pot, sauté the garlic in the oil over medium heat.
• Add the broth, tomatoes and liquid, potatoes, olives, and oregano and stir.
• Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.
• Season with the salt and pepper and continue cooking, uncovered, until the potatoes start to break apart and stew is somewhat creamy but still chunky mixture.

Vegetarian Moussaka

2008-04-10T17:55:00.001-04:00

1 medium eggplant
2 medium zucchinis
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, sliced
28-oz. can crushed peeled tomatoes
1 tsp. dried oregano
2 tsp. sea salt
1/2 tsp. black pepper
1 large baking potato
1 Tbsp. olive oil for drizzling on top
Chopped fresh parsley for garnish

Vegan Béchamel Sauce
1/2 cup olive oil
1/2 cup unbleached flour
1/8 tsp. nutmeg
2 cups soy milk
1 Tbsp. cornstarch diluted in 1/2 cup water
1 1/2 tsp. salt

• Preheat the oven to 375°F.
• Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and let them “sweat” for 10 minutes.
• Cut the zucchini lengthwise into 1/4-inch slices, and set aside.
• Heat 1/4 cup of the olive oil in a saucepan and sauté the onion and garlic until the onion is transparent and lightly browned. Add the crushed tomatoes, oregano, salt, and pepper. Simmer 5 to 10 minutes.
• Lightly oil the bottom of a 13x9x2-inch baking dish. Peel the potato and cut it lengthwise into 1/4-inch slices. Layer the potato slices in the bottom of a baking dish, and spoon one-third of the tomato sauce over them. Then layer eggplant, one-third of tomato sauce, zucchini slices, and finally the rest of the tomato sauce. Drizzle the top with olive oil.
• Cover with a baking dish lid or foil and bake for 1 1/2 hours.
• Remove from the oven and remove the cover. Ladle Vegan Béchamel Sauce over the casserole and put back in the oven to bake for another 20 to 30 minutes, until the top is nicely browned. Let sit a half hour before cutting and serving. Garnish each serving with lots of chopped fresh parsley.

Vegan Béchamel Sauce
• Heat the olive oil in a saucepan and sprinkle in flour and nutmeg, stirring constantly until lightly browned and a nutty aroma arises. Whisk in the soy milk, cornstarch mixture, and salt, stirring until the mixture begins to boil; then reduce the heat and whisk until thickened.

Chick Pea Soup - Revithia

2008-04-07T10:08:00.001-04:00

1 cup of dried chickpeas
6-8 cups of water
1 teaspoon of baking powder
1/4 cup of olive oil
1 medium onion, thinly sliced
leaves from one bunch of celery
1 small carrot, cut in slices (optional)
1 teaspoon of salt
1 tablespoon of flour
2-3 large lemons

Prepare the Chickpeas

The night before, soak the chickpeas in a bowl with plenty of water (they will double in size). The next day, drain and rinse well, and place in another bowl of water with the baking soda for 30 minutes.

Rub them with your hands to remove any skins, drain, and rinse very well.
Cook the Soup

Place the chickpeas and water in a pot and bring to a boil. As the water boils, skim off the foam that forms on the top. Reduce heat, add the onions and carrots, cover partially, and let simmer until the chickpeas are soft - about 2 hours. If needed, add more water (boiling) during cooking.

Add salt and olive oil, cook a few minutes longer. In a cup, mix the flour and the juice of 2-3 large lemons. When smooth, add 2 tablespoons of soup liquid and stir. Add to chickpeas, cook for 5 more minutes, stirring frequently.

Serve with a squeeze of fresh lemon juice (or with lemon wedges on the side).

Ohtapodi Stifado - Stewed Octopus with Onions & Tomato

2008-04-02T10:15:00.000-04:00

4 1/2 pounds of octopus, fresh or frozen (defrosted)
1 1/4 pounds of whole pearl onions, peeled (or medium onions, cut in strips)
2 1/2 cups pulped fresh tomatoes (or canned chopped stewed tomatoes)
1 clove of garlic, minced
7/8 cup of olive oil
1 cup of water
1 tablespoon of good quality red wine vinegar
1/2 teaspoon of freshly ground pepper
3 bay leaves

If the octopus has not been cleaned: Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity.

Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife. Place the whole octopus in a pot with enough boiling water to cover generously. When it resumes boiling, cook for 10 minutes. Remove from heat, and drain. When cool enough to handle, rub the octopus with your hands under running water to remove the dark outer membrane. Cut octopus into small (1/2 to 1 inch) pieces.

In a large pot, bring the olive oil to medium heat and sauté the onions and octopus for 5 minutes, stirring frequently. Add the water and continue to cook for 5 minutes more, stirring to make sure the onions aren't sticking to the bottom.

Add the tomato pulp and garlic, bring to a low boil, then reduce heat and simmer covered for 35-40 minutes, stirring occasionally. Add the vinegar, pepper, and bay leaves, stir well, and let cook for another minute. Remove from the heat at allow to sit 10 minutes before serving.

Soupa with Bizelia - Pea Soup

2008-03-31T19:16:00.000-04:00

2 1/2 cups of split peas
2 vegetable bouillon cubes
1 cup of chopped vegetables and herbs (carrots, celery, parsley, thyme)
1 bay leaf
1/3 cup of olive oil
sea salt
freshly ground pepper
8-12 cups of water

Pour the peas into a colander and rinse with cold water, checking for small stones. Put peas in a large bowl filled with cold water and soak overnight (12 hours).

Add the peas to a stock pot with the oil, bouillon cubes, vegetables, herbs, seasonings and water.

Simmer covered over low heat for 3 hours, stirring every so often so it doesn't stick. When the soup is thick and the peas are very soft, remove from heat. (If more water is needed, add boiling water.)
Stir briskly with a wire whisk and serve.

Xorta - Boiled Green Leafy Vegetables

2008-03-27T09:46:00.000-04:00

1 1/2 pounds of spinach or your choice of dark leafy greens:
dandelion greens
mustard greens
beet greens
endive
nettles
chicory
palmer amaranth (Greek vlita)
wild spinach
broccoli rabe (raab, rapini)
sea salt
freshly ground pepper
extra virgin olive oil
2 lemons

Wash the greens carefully, discarding thick stems and damaged leaves. In a large pot, bring 1-2 inches of salted water to a boil, and add the greens. Boil for 4-15 minutes until softened and dark green, tasting to check for doneness (time depends on the greens used).

Remove , squeezing out the water and drain in a colander.
Greens are served warm or at room temperature. Add olive oil and lemon juice to taste.

Mix oil and lemon with 6 1/2 tablespoons of olive oil, 2 1/2 tablespoons of lemon juice, salt, and pepper, and toss with the greens.

Spanakopita without Cheese (Spinach Pie)

2008-03-25T09:22:00.000-04:00

5 pounds of fresh spinach
1 bunch of fresh dill, finely chopped
1 bunch of fresh parsley, finely chopped
8 spring onions, finely chopped
1 bunch of fennel leaves, finely chopped (or 1 medium leek, finely chopped, or 1 bunch of fresh mint, finely chopped)
3/4 cup of olive oil
1 pound package of phyllo pastry sheets (approx. 24 sheets)
sea salt
freshly ground pepper

Wash the spinach well in cold water, removing roots. Chop coarsely and place in a colander. Salt lightly and let drain for 10 minutes. Press or squeeze to remove all excess liquid.

In a large mixing bowl, combine spinach, dill, parsley, onions, fennel, pepper, and half the oil, and mix well until ingredients are well blended.

Preheat the oven to 350°F (175°C).

Brush the pan with oil (round, square, or rectangular). When laying the sheets in the pan, leave an overlap of phyllo outside the pan rim all the way around. Lay half the phyllo sheets on the bottom, brushing each one lightly with olive oil.

Spoon in the spinach mixture and spread evenly. Fold the extending phyllo in over the mixture. Lay the remaining phyllo sheets on top, brushing each with oil except the top sheet. Trim the top phyllo with a scissors, and score the top into serving-size squares.

Brush the top with oil. Wet your hands and shake off the excess water over the top of the pita.

Grilled Octopus - Ohtapodi stin skara

2008-03-24T11:58:00.000-04:00

4 1/2 pounds of octopus, fresh or frozen (defrosted)
olive oil to coat

For the sauce:
1/2 cup of extra virgin olive oil
juice of 2 lemons or vinegar (about 4 tablespoons)

To garnish:
crushed Greek oregano (rigani)

PREPARATION:
A note about octopus: Octopus loses a lot of its volume during cooking, so expect that the finished dish will look like quite a bit less than the original quantity.

If the octopus has not been cleaned: Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity.

Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife.
Place the whole octopus in a pot with enough boiling water to to cover generously. When it resumes boiling, cook for 10 minutes. Remove from heat, and drain. When cool enough to handle, rub the octopus with your hands under running water to remove the dark outer membrane. This comes off fairly easily, and if it doesn't all come off, that's all right.

Place the octopus in the pressure cooker with enough water to cover. Bring to a boil, seal, and when pressure is reached, lower the heat and cook for 10 minutes. Use quick pressure release, remove the octopus and drain.

When the octopus is cool enough to handle, cut off the tentacles, and cut the head sac into 1/2 inch strips. Brush with olive oil (or brush the grill) and grill over low coals for about 45 minutes to 1 hour (test for tenderness).

Just before serving, cut tentacles into 3/4 to 1 inch pieces (on a diagonal), and make the sauce: whip the oil and lemon juice or vinegar in the blender until it thickens (a few seconds). Pour over the octopus, sprinkle with oregano, and serve.

Bobota - Cornbread - Lenten Recipe

2008-03-23T00:02:00.000-04:00

2 cups of cornmeal
2 teaspoons of baking powder
1/4 cup of sugar
4-5 tablespoons of fresh orange juice (juice of 1/2 large orange)
1/4 cup of corn oil
about 1 cup of lukewarm water

Preheat oven to 350°F (175-180°C)

Whisk together the cornmeal, sugar, and baking powder to combine well. In a separate bowl, mix oil, orange juice, and water, and stir until well blended.

Add liquids to the dry ingredients and stir.
Pour batter into a well-oiled 9-inch pie pan and bake for 40-45 minutes. Test for doneness by inserting a toothpick into the center of the pan. It should come out dry.

Cool at least 10 minutes before cutting. Serve warm or at room temperature.

9-inch pie pan (4-8 pieces)

Yigandes (Lima Beans) Plaki - Lenten Recipe

2008-03-21T10:25:00.000-04:00

INGREDIENTS:
1 pound of yigandes (or big lima beans), soaked for 12 hours, drained
2-3 cloves of garlic, minced
2 medium onions, finely chopped
1/2 cup of olive oil
1 pound of ripe tomatoes, peeled, finely chopped (or 16oz. of canned chopped plum tomatoes)
2 small cubes of vegetable bouillon (or beef for non-vegetarians/non-vegans)
sea salt (optional)
freshly ground pepper
2 tablespoons of fresh parsley, chopped
2 cups of water (1 1/2 cups if using canned tomatoes)

PREPARATION:
Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside.

Preheat the oven to 325F (160C).

Using a wooden spoon, sauté the onion and garlic in the olive oil until soft.

Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken.
Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.

Remove from the oven, cover, and allow to cool.

Serve warm or at room temperature.

Lamb Pita with Garlic

2008-03-20T11:27:00.000-04:00

Ingredients
2 teaspoons olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon bottled minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound boneless leg of lamb, cut into (3/4-inch) cubes
1 1/2 cups finely chopped seeded cucumber
1 tablespoon fresh lemon juice
1/8 teaspoon black pepper
1 (6-ounce) container plain low-fat yogurt
4 (6-inch) whole wheat pitas

Heat oil in a large nonstick skillet over medium-high heat. Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat. Add lamb mixture to pan; sauté 4 minutes or until done.
While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt. Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.

Mediterranean Wrap

2008-03-18T18:07:00.001-04:00

Ingredients
1 tablespoon 1/3-less fat cream cheese
1 (9-inch) spinach or tomato-basil wrap
3/4 cup chopped fresh baby spinach
1/2 small avocado, sliced
1/3 cup crumbled feta cheese
1/4 cup chopped tomato
2 tablespoons sliced black olives
1 to 1 1/2 tablespoons chopped fresh basil
1 tablespoon wine vinaigrette

Spread cream cheese over 1 side of wrap. Top with chopped spinach and remaining ingredients.
Roll up wrap tightly. Cut diagonally in half.

Yogurt with Honey and Walnuts

2008-03-15T12:59:00.000-04:00

2 to 3 cups plain yogurt (preferably Greek style)
3/4 to 1 teaspoon vanilla
1 1/2 to 2 cups toasted walnuts
1/2 to 3/4 cup honey

Preparation
Stir together yogurt and vanilla. Layer alternately with remaining ingredients into 4 to 6 glasses, beginning with yogurt and ending with walnuts and honey.

Greek Spaghetti with Tomatoes and Feta

2008-03-12T23:59:00.000-04:00

2 teaspoons olive oil
1 teaspoon dried oregano
1 large garlic clove, minced
3 cups diced tomato
1/2 cup sliced green onions
1/4 cup chopped fresh parsley, divided
2 tablespoons lemon juice
4 cups hot cooked thin spaghetti (about 8 ounces uncooked pasta)
1 cup (4 ounces) crumbled feta cheese, divided
Freshly ground pepper
Lemon slices (optional)
Green onions (optional)

Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic; sauté 30 seconds. Add tomatoes, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until thoroughly heated.
Combine tomato mixture, spaghetti, and 3/4 cup cheese; toss gently. Top with remaining cheese and parsley, and serve with pepper. Garnish with lemon slices and green onions, if desired.