Break the Plate - Authentic Greek Recipes

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How to Make Authentic Greek Pastitsio

Pastitsio (pronounced: pahs-TEET-see-yoh), is a dish enjoyed in Greece and also worldwide. There are so many variations of it in the cooking process, but the basic Greek traditional dish consists of a thick tubed-like pasta, ground beef or pork, bechamel sauce and a mix of spices. The final result is always delicious. Let’s get started!

1 cup of shredded cheddar cheese

1 1/2 packet of thick tubed-like pasta

1 tbsp of butter

1 tsp of salt

Ingredients for the meat:

1lb, 10.5oz of ground beef or pork 

1 onion, chopped

5 tbsp of olive oil

1 can of tomato sauce

1/2 cup of red wine

1/2 cup of water

1/2 tsp of nutmeg

1 tbsp of salt

1/2 tsp of black pepper

1/4 cup of whole milk (optional)

Ingredients for the bechamel sauce:

7 tbsp of flour

3 eggs

8 cups of whole milk

1/2 cup of soft butter

½ cup of shredded cheddar cheese

1 1/2 tsp of salt

Authentic Greek Pastitsio:

Put the water and 1 tsp of the salt into a large pot and boil it on med-high heat. Add the pasta and cook for approximately 10 minutes, until they are soft. Rinse them and set aside.

Now let’s prepare the meat. Put the oil and the onion into a large frying pan and cook for about 3 minutes on medium heat. Add the ground beef or pork and continue cooking for approximately 5 minutes, stirring constantly. Now add the tomato sauce, nutmeg, salt, pepper, red wine, milk and the water and mix all the ingredients together. Let the meat mixture boil on med-high heat for approximately 30 minutes. Add more salt if necessary, to taste.

Let’s make the bechamel sauce. In a pot melt the butter on medium heat. Add the flour and stir well. While stirring add slowly the milk, eggs and salt. It’s very important to keep stirring constantly, until the mixture gets thick enough and starts boiling. When it’s done, add the shredded cheese and mix it all together. Add more salt if necessary, to taste.

Pre-heat the oven to 350 degrees (F). Cover the bottom of a casserole dish with butter and on top of that add the 3/4 of the pasta. Sprinkle a little of the shredded cheddar cheese. Add the hamburger mixture, then the rest of the pasta and last add the Béchamel sauce on top with the rest of the shredded cheddar cheese. Apply the sauce and cheese so they cover the whole surface. Bake in the oven at 350 degrees (F) for approximately an hour, until the surface is golden brown. When it’s done, take the casserole out of the oven and let it rest for a while until it’s just warm, otherwise you won’t be able to cut it into squares. Enjoy!

Greek cooking secrets:

As you’re cooking this dish, be careful to pay attention to the balance of flavors in each different parts. For example, after the hamburger is cooked, taste it. If it tastes a little salty, do not add more salt to the Béchamel sauce, otherwise the whole dish will be way too salty to eat.

The only reason we add milk to the meat mixture, is because it creates a more silky texture.

You can replace the shredded cheddar cheese with feta cheese. Add less salt in the food, because feta is already salty.

Photo credit: http://bit.ly/1C6YIcY

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How to Make Traditional Yiouvetsi

Yiouvetsi is a favorite Greek recipe, and one of the most traditional Greek dishes. There are variations in the making of this dish, for example you can use chicken, shrimp, rabbit, pork or veal. The most popular one is veal, and that’s what is shown below...

1lb, 8.6oz of veal, cut in large pieces

9 oz of orzo

1 1/2 cups of fresh tomato sauce

1 onion, minced

2  cloves of garlic, peeled and chopped

1/2 cup of olive oil

1/2 cup of red wine

1 1/2 cup of water

2 tbsp of tomato paste

2 bay leaves

1/4 tsp of ground cinnamon

1 tbsp of salt (approximately)

1 tsp of black pepper

Traditional Yiouvetsi

Pour the olive oil into a medium-sized pan, and heat it in the pan (on high heat). Add the meat and onions, and cook them for approximately 5 minutes until they are browned on all sides. When it’s done, turn the stove off and put the cooked meat and oil in a cooking dish. Add the garlic, tomato sauce, tomato paste, bay leaves, cinnamon, salt-pepper, wine, and water and mix them all together. Cover the cooking dish with aluminum foil and put it in the oven. Cook at 356 (F) for an hour and 15 minutes. 

When it’s done, uncover the dish and add the orzo, adding extra water if needed. Put it back in the oven, and continue cooking for 20 more minutes. Add more salt if needed to taste. You can also sprinkle some feta on the top for extra flavor. Enjoy!

Photo Credit: http://bit.ly/1CrYzOU 

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How to Make Greek Milk Pie (Galatopita)

Galatopita is a very light dessert, made with simple ingredients, that everyone is going to love. It's very easy to make, as you will see in the recipe below...

Ingredients for the cream:

2/3 cup of semolina

2/3 cup of sugar

3 eggs

1 tsp of ground vanilla

4 cups of whole milk

Ingredients for the phyllo dough:

1 1/2 cup of flour

1 orange, squeezed

1/4 tsp of baking soda

1/2 tsp of salt

1/2 cup of water (approximately)

2 tbsp of sugar

2 tbsp of ground cinnamon

1 egg

1 tbsp of olive oil

Greek Traditional Galatopita

First, make the cream so there is time for it to cool to room temperature, before it's applied on the phyllo dough. Put the eggs, sugar, semolina and vanilla in a large pot and mix them well with a whisk. Then, slowly add the milk while you continue stirring, until all the ingredients are combined. Simmer on medium heat until the mixture thickens. Remove from heat, and set it aside to cool until it is room temperature.

Next, prepare the phyllo dough. First, put the freshly-squeezed orange juice in a cup or small bowl, add the baking soda, and mix well until the baking soda is completely dissolved, and set aside. Next, put the flour in a large mixing bowl and make a small crater in the center of the flour with your hands, and add the olive oil, salt and the juice with the baking soda in it. Wash your hands very well, and start kneading the mixture, adding water little by little (as needed), until the dough does not stick to your hands. On a clean kitchen countertop, cut the mixture in half and create 2 snowball-sized balls of phyllo dough. Using a long rolling dowel, roll each ball of dough flat.

Coat the inside of a large baking dish with olive oil (to cover the surface). Place one of the flat sheets of phyllo dough into the baking dish, and shape it to the inside of the dish...covering the bottom and allowing the dough to hang over the sides. Brush a little bit of olive oil on the phyllo dough and then sprinkle 1 tbsp of the sugar and 1 tbsp of the cinnamon on it. Then, add the second phyllo dough, covering only the bottom (on top of the first phyllo, but not the sides of the baking dish). Add the cream mixture and then fold the edges of the first phyllo dough back onto itself inside the baking dish and on top of the cream (must not be hanging over the sides of the dish).

Put the egg in a small bowl, and beat it until the yolk is scrambled. Use a brush to apply half of it on top of the cream only. On top of the phyllo dough that surrounds the dish, brush a little bit of olive oil (not egg). Lastly, sprinkle the remaining sugar and cinnamon on top of the whole pie. Bake on 400 (F) for approximately 45 minutes (until golden brown on top of the phyllo dough). Enjoy!

Photo credit: http://bit.ly/1zHCGdb

Original recipe in Greek: http://bit.ly/1KFa1sR

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How to Make Lamb Fricassee the Greek Way (Arnaki Frikase)

Lamb Fricassee (pronounced ar-NEE free-kah-SEH in Greek), stewed lamb with lettuce, is especially popular during the Greek Orthodox Easter celebration. If you prefer, you can use pork, beef or chicken instead since they make an equally delicious dish, although the traditional recipes use lamb. The recipe below is one of the most common in Greece. 

2 lb, 6.5oz of boneless lamb, cubed

1/2 cup of olive oil

1 bunch of scallions, chopped

1 bunch of fresh dill, minced

4 heads romaine lettuce, chopped

1 tbsp of salt

1 tsp of black pepper

2 cups of water (approximately)

Egg and lemon sauce

2 eggs

1 lemon, squeezed

1/2 tbsp of flour

Important preparation steps: Make sure that you wash the lamb, scallions and lettuce thoroughly, before you chop them. 

Traditional Greek Arnaki Frikase

Put the olive oil and the pieces of lamb in a deep pot, and cook on med-high heat until they are browned on all sides. Then add the chopped scallions, salt and pepper, and cook for 3 more minutes, stirring constantly. Add water (enough to cover the meat), as well as the lettuce and dill, and simmer on low heat for approximately an hour and a half, until the lamb is tender. Add more salt if necessary (to taste). Once it's cooked, turn the stove off and let it rest until it's just warm.

In a large mixing bowl, beat the egg whites and the flour (see tip below), until it thickens into a sauce. Then add the egg yolks and the lemon juice slowly, stirring constantly. With a table spoon, take a little bit of the broth from the pot and add it to the egg and lemon mixture while stirring. Lastly, add this mixture to the pot with the rest of the food, and mix everything together. Enjoy!

Greek cooking tip:

When beating the egg whites and flour together, beat them in only one direction. For example, if you start beating them clockwise, don't switch to a counter-clockwise motion, otherwise the resulting mixture will be lumpy instead of smooth and silky.

Photo Credit: http://bit.ly/1uROyng

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How to Make Traditional Greek Leg of Lamb/Goat with Potatoes (arnaki/katsikaki sto fourno me patates)

Roast lamb (or goat), with potatoes is a delicious, traditional dish that is most popular during the Easter Celebration in Greece. You can use either goat or lamb, the only difference is that lamb has more fat. The recipe below is the one my family has been using for generations.

2 legs of lamb or goat (about 4lb 6.5oz)

4lb 6.5oz of potatoes, peeled and chopped

2 tbsp of mustard

1/2 cup of margarine

3-4 cloves of garlic, peeled and chopped

1 cup of fresh-squeezed lemon juice

2 tbsp of salt

1 tsp of pepper

2 cups of water

1/2 tsp of ground oregano

1 tsp of ground thyme

Traditional Roast Leg of Lamp (or Goat) with potatoes

Wash the meat very well and pat it dry with paper towel. Then use a little of the lemon juice to evenly cover the meat, and carefully spread the mustard all over it too. Sprinkle a little of the salt and pepper all over the top of the meat, then use a knife to poke small holes in several places in the meat. Take the pieces of chopped garlic and insert them into the holes you make with the knife. Once this is done, set the meat aside.

Wash, peel and cut the potatoes in large pieces. Put them in a large bowl, and sprinkle a little of the salt and pepper, and add 1tbsp of mustard into the bowl, and mix it all together evenly with your hands (until the potatoes are evenly coated). Coat the bottom of a large baking dish with margarine, then put the meat in the middle, add the potatoes around the meat (to surround it), and add the rest of the salt and pepper, thyme, the rest of the lemon juice and water, and cut small pieces of margarine to place evenly around the inside of the dish. Cover the baking dish with aluminum foil, put it in the oven (preheated to 350F degrees) and let it bake for an hour. Then remove the aluminum foil, and continue cooking it for another hour and 30 minutes (until the potatoes and meat are a nice golden brown). Add the oregano about 30 minutes before the food is ready. Enjoy!

Greek cooking secrets…

The oregano is added at the end, because otherwise it makes the food taste bitter.

Photo credit http://bit.ly/1CmfYI7

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How to Make Authentic Greek Gemista (Stuffed tomatoes & peppers)

Gemista, (pronounced "yem-i-sta" in Greek), is a very healthy summer dish. Why is it a "summer" dish? Because the tomatoes and peppers are seasonal, and have a richer flavor in the summer. Like other Greek foods, there are many variations of this recipe. In fact, you'll find differences in the basic ingredients of this dish not only in different parts of Greece, but from family to family as well. Some add potatoes, zucchini, ground beef, eggplants, carrots, and others experiment with different spices. Adding carrots or even pine nuts is also done in some places, but is rare. So there really isn't one "official" authentic recipe for this dish. It just depends on where you're from in Greece, and how your family cooked it over the generations. Also, there are 2 versions of this dish: one using ground meat and rice, and the more popular vegetarian version. The recipe below is a common, basic vegetarian version that will let you sample this delicious meal.

8 medium-sized green peppers

8 medium-sized tomatoes

1 eggplant, peeled and minced

2 cups of rice

2 medium-sized onions, minced

2 cups of tomato sauce

1/4 bunch of parsley, finely minced

5 spearmint leaves, finely minced 

1 tsp of sugar

1 cup of olive oil

1 tbsp of bread crumbs (optional)

2 tbsp of salt

1 tsp of black pepper

1/2 cup of water

Important preparation steps: Cut off the top and bottom part of the eggplant, remove the skin, cut it in large cubes and put it in a bowl filled with salt water (1tbsp salt). Let it soak in there for an hour. This is extremely important to do, otherwise the cooked eggplant will taste bitter. 

Traditional Greek Yemista

First, wash the tomatoes and peppers thoroughly. Next, starting with the tomatoes, use a knife to cut the top of the tomato almost all the way off (leave it attached on one side, like a little "lid" with a hinge). Then, using a teaspoon, scoop out the flesh from inside each tomato and put it in a bowl (we will use this later, so don't throw it away). Sprinkle a little sugar and salt inside each hollowed-out tomato, and set them aside in a baking dish. 

Next, the peppers. Cut their tops as well (the same way as the tomatoes), scoop out the insides (putting them in the same bowl as the insides you scooped out of the tomatoes), and then wash well with water to remove any leftover seeds. Set them aside in the same baking dish as the tomatoes.

Now, take the bowl with the scooped out insides of the tomatoes and peppers, and use a hand blender to chop them finely into a nice, even texture WITHOUT liquifying them, or turning them to paste. If you prefer, this can also be accomplished with a handheld cheese grater. Do the same procedure to the eggplant, but keep it in a separate bowl from the tomatoes and peppers.

In a big mixing bowl, put the tomato and pepper mixture and add one cup of the tomato sauce, the parsley, and spearmint. Mix them together and set aside. In a large pan, put half a cup of the olive oil, the eggplant, the onions, and cook on medium heat for approximately 4 minutes. Add the rice and stir continuously for one more minute. Then, add the tomato and pepper mixture into the pan. Once it comes to a boil, add the salt and pepper, and continue cooking until most of the water evaporates and the mixture starts thickening. When it is the thickness to a nice silky texture (not watery), remove from the heat and set aside to cool for 10 minutes.

Using a spoon, fill the tomatoes and peppers with the stuffing you just made. Do not fill them all the way to the top, as the stuffing will expand while baking. As you fill each one, place the top of the tomato (or pepper) back on top. When they are all in the baking dish, pour the water into the baking dish around the stuffed tomatoes/peppers, followed by the rest of the tomato sauce and rock the baking dish back and forth gently to spread them around the dish. Then, drizzle the rest of the olive oil on top of the tomatoes and peppers. If there is extra stuffing (leftover from filling the tomatoes and peppers), use a spoon to scoop it into the baking dish around the peppers and tomatoes. Sprinkle the sugar and bread crumbs (optional) on top, and bake in the oven at 356 degrees (F) for 1 1/2 hours. Serve with a piece of feta cheese and enjoy!

Photo credit: http://bit.ly/1ACIVvb

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How to Make Authentic Baklava the Greek Way

Baklava is an extremely popular pastry dish that is made with phyllo dough, a nut filling, and a honey syrup on top. Although the name "baklava" is actually Turkish, the pastry itself originates from ancient Greece, where they made a dish named "gastrin" that was was very similar to the modern baklava. The type of nuts used in baklava varies in different parts of Greece. Some use almonds, others use walnuts, and some even use peanuts.  However, one of the oldest and most traditional ways to make this delicious pastry is the recipe shown below.

20 sheets of pre-made phyllo dough

14oz of almonds, chopped

14oz of wallnuts, finely diced

4 1/2 cups of bread crumbs

1 tsp ground cinnamon

1 tsp of ground cloves

1/8 tsp of ground nutmeg

Zest of one orange

3 tbsp of sugar

1/2lb of butter

1/2 cup of vegetable shortening

For the syrup:

1/2 cup of honey

2lb of sugar

2.5 cups of water

1 cinnamon stick

1 1/2 tbsp of lemon juice

Zest of half a lemon

Traditional Baklava

In a small pot, add the butter and vegetable shortening and melt them on low heat. Once they are melted together, remove from heat and set aside. In a bowl, mix the almonds, walnuts, bread crumbs, cinnamon, ground cloves, nutmeg, orange zest and the sugar. Then, take a deep baking dish and coat the bottom and sides with the melted butter. Take 6 sheets phyllo dough, and brush the surface of each one of them with the melted butter, and put them in the baking dish one on top of  the other. Then, add an even layer of the nut mixture on top of the phyllo. Take another sheet of phyllo dough and apply it on top of the layer of nuts, folding the edges back onto itself inside the baking dish (so none of the phyllo sheet is hanging over the sides of the dish). Repeat this step 8 more times, adding a layer of nut mixture and a buttered sheet of phyllo each time. Lastly, use the remaining 6 sheets of phyllo dough, and apply them on top the same way you did the first 6 sheets, buttering each one and laying them on top of each other. Don't forget to fold the edges back onto itself inside the baking dish (so none of the phyllo sheets are hanging over the sides of the dish). Using a sharp knife, make parallel, diagonal cuts in the baklava, creating triangular diamond shapes, (try to avoid scraping the bottom of the baking dish with the knife). On top of the pastry, add the remaining butter and then sprinkle with water. Bake in the oven at 338 degrees (F) for 1 1/2 hour (until golden brown on top). After it finishes baking, pour the syrup mixture (below) on top (while the baklava is still hot), and set the pastry aside until it has absorbed the syrup completely.

For the syrup: in a small saucepan, combine the honey, sugar, water, cinnamon stick lemon juice, and lemon zest, and boil on high heat for 4 minutes...then set aside to cool until it is room temperature. Pour on top of the baked baklava as directed above.

Leftover baklava remains good for about a week before it should be thrown out.

Photo Credit: http://bit.ly/1KSyfAZ Original recipe in Greek: http://bit.ly/1ud5REM

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How to make Traditional Beef Stifado the Greek Way (Greek Beef Stew)

Stifado, (pronounced "Sti-fath-o" in Greek), is a savory, traditional Greek dish. There are many variations of this dish (using beef, veal, octopus, chicken, rabbit, beans or even snails), although in Greece rabbit, beef and octopus are most common. Regardless of which meat you use, vinegar, rosemary, tomatoes and onions must be used in order to call it "stifado." With this dish, the preparation is more important than the actual cooking. So you must be extra patient, since proper preparation is the secret to making a delicious stifado. The recipe below uses beef, since it is generally easier to find...but feel free to substitute one of the other meats listed above (or beans) if you prefer. However, if you choose to use something other than beef, you may need to adjust the cooking instructions and preparation accordingly.

2lb, 3.2oz of beef (or veal).

2lb, 3.2oz of pearl onions, peeled

2 large tomatoes, chopped

1 cup of tomato sauce

1 sprig of rosemary, finely minced

1 bay leaf

1/4 tsp of ground allspice (or 3-4 allspice berries)

1/2 tsp of black pepper

1/2 tbsp of salt

1/2 cup of vinegar

1/2 cup of red wine

1 cup of olive oil

1 cup of flour

Traditional Stifado Beef

Cut the meat in large pieces, roll them in the flour and set aside. In a big pot, add the olive oil and warm it on medium heat (do not let the oil boil or burn). Then add the pieces of meat, and cook completely until they are browned on all sides. When they are ready, put them on a plate to rest and set them aside for now. Inside the pot with the used oil, add the onions (whole, not cut) and let them simmer on low heat for approximately 15 minutes. As they cook, the juices from the onions will combine with the oil, creating a kind of "sauce." When that sauce thickens, add the wine and vinegar and mix them all together. Then, add the meat (and all the leftover juices on the plate too), tomatoes, tomato sauce, pepper, allspice, bay leaf and rosemary. Simmer on low heat for approximately an hour and a half, until the beef is tender...adding the salt after an hour has passed. Serve with fried potatoes, rice, or a fresh piece of bread. Enjoy!

Greek cooking secrets…

The reason we add the salt an hour after the rest of the ingredients, is because it hardens the meat.

Photo credit: http://bit.ly/1ClRhtG

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How to Make Stuffed Zucchini the Greek Way (Kolokithakia Gemista)

Zucchini, a member of the squash family, is a very popular summer food that can be cooked many different ways. One of the most delicious ways to prepare zucchini is with this traditional Greek recipe, stuffed with hamburger and rice, and boiled...as shown below.

12 medium-sized zucchini

1/2 cup of olive oil

1lb, 2oz of ground beef 

1 onion, minced

1/2 cup of white rice

4-5 sprigs of parsley (with leaves), finely minced 

1/2 tsp of black pepper

1/2 tbsp of salt

1/2 cup of melted butter

2 eggs

1 lemon, squeezed

1 1/2 cup of hot water

Important preparation steps: First, lightly scrape the outside of the zucchini with a small knife to remove any sand or grit that may be clinging to it. Then, wash them thoroughly with fresh water, cut off the top of the zucchini, and use a spoon to scoop out the insides. Sprinkle a little of salt inside the hole, and set them aside on a big plate.

Traditional Homemade Kolokithakia Gemista

Put the olive oil and onion in a big pot, and cook on high heat until the onions become translucent. Set aside to cool. Once the oil and onions have cooled down to room temperature, combine them in a mixing bowl with the ground beef, rice, parsley, salt, and pepper...and mix them all together. Then, using a spoon, fill the hollowed-out cavity of each zucchini with the beef filling mixture you just made. Put them in a big pot and set them aside for now. In a separate pot, heat the water until it is just about to boil. While you are waiting for the water to get hot, melt the butter in a separate saucepan. Then pour the hot water and the melted butter over the zucchini (in the pot you set aside), cover, and simmer them on medium heat for approximately an hour, (until the zucchini are soft). Add more salt (to taste) and more hot water, if necessary. Once they are cooked, turn the stove off and let them rest until they are just warm (see important note below).

In a small bowl, beat the egg whites until it thickens into a nice creamy sauce.  Add the egg yolks and the lemon juice slowly, stirring constantly. With a table spoon, take a little bit of the broth from the pot and add it to the egg and lemon mixture while stirring. Lastly, add this mixture to the pot with the rest of the food and mix everything. Enjoy!

Important note: Do not add the eggs and lemon mixture while the zucchinis are still very hot. Otherwise, you’ll end up with pieces of boiled egg instead of a nice, creamy sauce.

Photo credit: http://bit.ly/1BbyuTm

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How to Make Authentic, Traditional Spanakopita (Greek spinach pie)

Spanakopita is a popular, rustic dish worldwide, and is loved by every generation of Greeks. In fact, the recipe for traditional spanakopita is handed down from generation to generation...every family in Greece has a grandmother who learned how to make this dish from her grandma, who learned from her grandma. Below is one of the most common recipes for homemade, traditional spanakopita - which takes a while to prepare, but it is totally worth it.

9 cups of flour (approximately) 

1 1/2 cups of water (approximately)

1 cup of olive oil

1lb, 2oz of feta cheese 

1 tbsp of salt

3lb, 4.9oz of fresh spinach leaves (if fresh spinach is not available in your area, use the kind that comes in a bag...just don't use frozen spinach)

1/2 bunch of fresh dill, chopped

1/2 stalk of scallion, minced

2 eggs

Important preparation steps: If using fresh spinach leaves, start the night before by cutting off the roots, and wash them really well with fresh water, removing any dirt. Then, place a layer of paper towel on your kitchen counter and spread the washed spinach leaves in an even layer on the paper towel, and let them sit overnight to dry. If using pre-washed, bagged spinach leaves, skip this step. It is important to make sure any spinach you use is properly washed, because spinach is a common source of E. Coli, Salmonella, and other food borne illnesses.

Traditional homemade Spanakopita

After the spinach is properly washed and dried, we begin the recipe by making the phyllo dough. In a big bowl, combine 4 cups of flour, 1/2 cup of the olive oil, 1 tsp of the salt, and 1/2 cup of the water. Wash your hands very well, and start kneading the mixture, adding more flour and water little by little, as needed, until the dough does not stick to your hands. Set it aside to rest for approximately 30 minutes.

For the spinach filling, put 4 tbsp of the olive oil in a large pan, then add the spinach leaves, scallion, 1/2 tbsp salt and the dill, and mix them together. Cook on medium heat for approximately 10-15 minutes, until the spinach is wilted. When it's done, put it in a large bowl and set it aside to cool until it is slightly warmer than room temperature. Then, crumble the feta cheese and add it to the spinach, along with the 2 eggs and mix it all together. Set the finished bowl of filling aside for now.

On a clean kitchen countertop, sprinkle a little flour and place a snowball sized amount of phyllo dough on the counter to begin rolling it. Using a long rolling dowel, roll each ball of dough flat until they get translucent (or "paper thin"). Each of these thin sheets of dough, are called phylla in Greek. Sprinkle more flour on the dough as needed while you're rolling to prevent it from sticking. 

Coat the inside of a large baking dish with olive oil (to cover the surface). Take 5 phylla (the sheets of dough you made above), and brush each one of them with olive oil...then add them to the baking dish one by one, over lapping each other as necessary to cover the surface of the baking dish (bottom and sides). Add a layer of the spinach filling, and then add 5 more oiled phylla, the same you did with the first 5. When you're finished, sprinkle a little water on top of the last phyllo. Bake at 356 degrees (F) for about an hour. When it's done baking, let it cool for at least one hour before you cut it into pieces. Enjoy!

Greek cooking secrets:

If the feta cheese has a rich, salty taste, be careful with the amount of salt that you use. Taste the spinach filling after you remove it from the pan, before you add the feta cheese, and adjust the amount of feta and/or salt you add to the filling as needed to prevent the filling from becoming too salty.

Do not add the eggs to the spinach filling while it is still very hot. Otherwise, you’ll have pieces of boiled egg in your filling.

Photo credit: http://bit.ly/1Axpl5V

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How to Make Grilled Octopus the Greek Way (Htapothi Sti Skhara)

Grilled Octopus is a delicious dish that is served as an appetizer in Greek taverns, usually with fried potatoes, Greek salad, tzatziki and ouzo to drink. The best way to enjoy it, is sitting in a tavern by the sea on one of the Greek islands, enjoying the seashore view and the ocean breeze on a hot summer day. After trying this recipe, I think you'll agree that this is a better way to enjoy octopus than just throwing it on the ice during a Red Wings hockey game.

4lb, 6.5oz octopus (preferrably fully cleaned or only the tentacles)

1/2 tsp of salt

3 1/2 tbsp of vinegar

1/2 tsp of oregano

2 parsley stems (with leaves), finely minced 

1/2 cup of olive oil

1 cup of white wine

1 onion, peeled

Important preparation steps: Octopus must be cooked carefully, since its texture is hard and rubbery. In most fish markets, the fishmonger does the preparation for you (removing the intestines and tenderizing it by pounding). In this case, the only thing you need to do is cook it. However, if you get a fresh, uncleaned octopus, you MUST remove the intestines (see how below), and beat it on the kitchen counter with a tenderizing hammer for at least 20 minutes. This procedure is necessary to keep the cooked octopus from being too tough to chew. 

To clean the octopus, first pull off the tentacles and remove (and throw away) the intestines and the ink sac. Then remove the beak and eyes, and wash it well with fresh water, removing any sand.

Traditional Greek Grilled Octopus

In a bowl, add 1 1/2 tbsp of the vinegar, olive oil, salt and oregano and mix them together. Set aside. In a large pot, add the tentacles, wine, the remaining vinegar and the whole onion (uncut), and simmer it on low heat for 20 minutes; then remove the onion and continue cooking for approximately 20 more minutes (avoid boiling, see below). Use a fork to check if the skin is soft. If it's still very hard, then cook it a little longer. After it softens, put it on the grill and cook for approximately 5 minutes on each side. Remove and place on a serving plate. Add the vinegar and olive oil mixture. Finally, add parsley on top as a garnish. Enjoy!

 Greek cooking secrets:

Octopus consists of 80% water, so it's going to shrink while cooking. For that reason, buy more than you think you need.

Avoid boiling the octopus in water, because the skin gets hard and loses all taste - so you end up chewing an insipid piece of rubber.

Octopus also contains salt, and that's why we don't add more salt to the pot while cooking. Octopus is also hard to digest, so that's why we enjoy it in small quantities as an appetizer and not as a main dish.

When you buy octopus, check the color and texture. A grayish-white color and shiney/watery texture indicates that it's fresh. If the color is brownish pink, DO NOT buy it.

If you prefer, you can use one sprig of rosemary instead of parsley as a garnish and for flavor.

Photo Credit: Sinister Rose Photography http://on.fb.me/1wspiVb

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How to Make Authentic Tzatziki (Greek Yogurt Dip with Garlic and Cucumbers)

Tzatziki, is the most famous, traditional dip in the Greek cuisine. It is always served cold, mainly as a companion to grilled meat and fried potatoes. In some parts of Greece, you can find it served with mint added, but that's optional and rare. Here is the traditional way to make this delicious dip.

35.3oz container of whole fat, FAGE Greek yogurt 

1 large cucumber, minced

3 cloves of garlic, pureed

1/2 tbsp of salt

1/8 tsp of black pepper

2 sprigs of fresh dill, one finely chopped and one whole

4 tbsp of olive oil

2 1/2 tbsp of vinegar

1-2 olives

In a large bowl, combine the yogurt and garlic and mix them together very well. Then, add the chopped dill, salt, pepper, olive oil, cucumber and vinegar and mix them all together. Add more salt if necessary, to taste. Put the bowl in the fridge for at least an hour, to allow the flavors of all the ingredients to combine. Serve cold, adding the remaining sprig of dill and the olives on top as a garnish. Enjoy!

Greek cooking secrets:

The longer you have it in the fridge, the tastier it becomes. So it's better to make it the night before, and serve it the next day.

It can be served just with fresh baked bread and ouzo to drink, and be equally enjoyed, especially on hot summer days.

You can add 2-5 pureed cloves of garlic, based on everyone's preference and how strong you want it to be. 

Photo credit: http://bit.ly/14ihRZk

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How to Make Authentic Spetzofai (Greek country sausages with peppers)

Spetzofai (pronounced "spetz-o-fy" in Greek), is a traditional, authentic, rustic dish in Greece. There are variations in the way it is cooked in different parts of the country. The traditional recipe though comes from Pelion, Greece and contains pieces of eggplant. But if you visit Pelion, Greece, be careful who you mention the eggplant to, because many arguments have started in Pelion over the use of eggplant in this dish...and I don't want to start any civil wars in the town! Half of the town believes in eggplant and the other half of the town is against it. :)

In other parts of Greece, you can find it cooked with green and red peppers, or with spicy peppers, and without the eggplants. For that reason, it's considered to be a "heavy," but extremely tasty dish. Below, is the traditional recipe from Pelion. Enjoy!

4 Greek country sausages cut in medium pieces (substitute with Italian sausages if necessary) 

1 large onion, cubed

3 large green peppers, cubed

3 large red peppers, cubed

2 eggplants, cubed

4 tbsp of olive oil

1/2 cup of white wine

2 tomatoes, diced

1 vegetable boullion cube

1 cup of hot water

1/2 tbsp of tomato paste

1/2 tsp of sugar

1 small, hot (spicy) green pepper (optional)

1 tsp of black pepper

1 1/2 tbsp of salt

Important preparation steps: Cut off the top and bottom part of the eggplants, then cut them in large cubes and put them in a bowl filled with salt water (1tbsp salt). Let them soak in there for an hour. This is extremely important to do, otherwise the cooked eggplants taste bitter.

Take the boullion cube and put it in a cup of boiling water, let it dissolve, then remove from heat. Next, add the tomato paste to the boullion and water mixture (broth), and dissolve completely. Set aside.

Authentic Greek Spetzofai

Take a large pan, add the olive oil and cook the sausages on med-high heat for approximately 5 minutes. Add the green and red peppers, the onion, and the eggplant. Cook until wilted, and then add the wine, sugar, salt, pepper, the hot green pepper, the broth mixture you prepared, and the tomatoes. The ingredients release water as they cook, so let everything boil on medium heat for approximately 30 minutes (until the sauce thickens). Good luck!

Greek cooking secrets: 

If the Greek, country sausages (or Italian) have a rich taste, be careful with the amount of salt you use. Taste the food regularly, so you can balance the flavors and avoid serving a very salty dish. 

Photo credit: http://bit.ly/1zOwHze

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How to Make Authentic Greek Moussaka

Moussaka is probably one of the most famous, traditional Greek dishes around the world. It's considered to be "heavy" because of the fried ingredients, and the strong spices that some countries use. However, the authentic, homemade Greek version is lighter because of the seasonings we use. Although the recipe is quite easy, the preparation takes time. The final result in any case is delicious. Let's get started!

2lb, 3oz eggplants

2lb, 3oz potatoes

1/2 cup of shredded cheddar cheese

2 tbsp of bread crumbs 

1 cup of olive oil

1lb, 10.5oz of beef and pork (combined) hamburger

2 onions, chopped

2 cloves of garlic, minced

5 parsley stems (with leaves), finely minced

1 cup fresh tomato sauce (see instructions below) 

1 tsp of tomato sauce from a can (for color)

1/2 cup of red wine 

1/2 tsp sugar

1 tsp nutmeg

1/2 tsp cinnamon

2 tbsp salt

1 tsp black pepper

8 cups of whole milk

12 tbsp flour

Important preparation steps: Cut off the top and bottom part of the eggplants, slice them length-wise 3/8 of an inch thick, and put them in a large bowl filled with salt water (1tbsp salt). Let them soak in there for an hour. This is extremely important to do, otherwise the cooked eggplants taste bitter. To make the fresh tomato sauce, take 2 medium size tomatoes and wash them, cut them into pieces and put them in the blender..and blend until liquifed (should make approximately 1 cup of fresh tomato sauce mentioned above).

Traditional Greek Moussaka 

Let's start with the hamburger. In a large pot, pour 1/2 cup of the olive oil and add the onion and garlic. Mix them together, and cook for about 3 minutes on medium heat. Then add the hamburger, and continue cooking for approximately 5 more minutes. Now, add the wine, the tomato sauce from the can, the fresh tomato sauce, salt, pepper, cinnamon, 1/2 tsp of the nutmeg, sugar and parsley. Mix all the ingredients together, and then add one cup of the milk. Cover the pot and let the hamburger mixture boil on med-high heat for approximately 30 minutes. Add more salt if necessary, to taste.

Time to prepare the eggplants and potatoes. Slice the potatoes length-wise 3/8 of an inch thick, and put them in a large pan along with the remaining 1/2 cup of olive oil and fry them on medium heat until the potatoes are golden brown. After they are cooked, put them aside on a plate and then fry the eggplants the same way. Put them aside, when they are done.

Now, let's make the Béchamel sauce. First beat the eggs in a small bowl and put them aside. In a pot, pour the rest of the milk, add the flour and stir continuously on medium heat making sure there are no lumps. While stirring, add the eggs, the rest of the nutmeg, butter, 1 tsp salt, and the pepper. It's very important to keep stirring constantly, until the mixture gets thick enough and starts boiling. When it's done, add the shredded cheese and mix it all together. Add more salt if necessary, to taste. 

And now the final step. Cover the bottom of a casserole dish with the bread crumbs. On top of that add the potatoes, one piece next to the other to cover the bottom of the dish. Add a layer of half of the hamburger mixture and on top of it add the eggplants the same way as the potatoes. Then, add the rest of the hamburger mixture, and then add the Béchamel sauce on top. Apply the sauce so it covers the whole surface. Bake in the oven at 350 degrees (F) for approximately an hour, until the surface is golden brown. When it's done, take the casserole out of the oven and let it rest for a while until it's just warm, otherwise you won't be able to cut it into squares. Enjoy with a glass of red wine!

Greek cooking secrets: 

As you're cooking this dish, be careful to pay attention to the balance of flavors in each different parts. For example, after the hamburger is cooked, taste it. If it tastes a little salty, do not add more salt to the Béchamel sauce, otherwise the whole dish will be way too salty to eat.

Photo credit: http://bit.ly/179x5RZ

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How to Make Fried Meatballs (Keftedakia) the Greek Way

Fried Meatballs (called Keftedakia - pronounced "kef-te-thakya"), is a very popular and traditional dish in Greece. In fact, it is a favorite, nostalgic treat. Even after people grow up, start their own lives, and get busy with work, they always look forward to mom's (or grandma's), meatballs. Below, I show you how to cook them so you can get a taste of the ultimate homemade Greek food.

1lb, 2oz of beef and pork (combined) hamburger 

1 medium-size onion, minced

1/2 cup of bread crumbs

1 egg

1 cup olive oil

1 tbsp oregano

4-5 parsley stems (with leaves), finely minced 

1 tsp salt

1/2 tsp black pepper

1/2 cup of flour

In a bowl combine the hamburger, 2 tbsp of the olive oil, the onion, bread crumbs, egg, oregano, parsley, salt and pepper and mix them all together using your hands. I'd suggest you wet your hands regularly with water to keep the mixture from sticking to your hands. Then, take a small amount of the hamburger mixture above, roll it into a ball using your hands, tap it gently on the top and set it on a big plate. Continue doing this until you use all the hamburger mixture. Then, put the plate with the meatballs in the fridge for one hour, to allow the flavors of all the ingredients to combine. Pour the rest of the olive oil in a large pan on med-heat, until the oil gets hot (approximately 4 minutes). Take the meatballs out of the fridge, put the flour in a small dish and dip the meatballs in the flour one by one, rolling them back and forth. Then put them in the pan and let them fry until the entire outside is brown. Serve them with fried potatoes and Greek Salad. Enjoy!

Photo credit: http://bit.ly/1xBKbDo

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How to make Meatball Soup (Youvarlakia) the Greek Way

Meatball Soup is a very simple and delicious dish, especially during the cold days of winter. It really helps your sore throat if you have a cold, makes you feel full fast because of the meat, and it's nutritious. The recipe I'm sharing below is the one that my family has been using.

1lb, 2oz of beef hamburger

1 medium size onion, minced

1/2 cup of white rice

1tbsp salt

1/2 tsp black pepper

1/2 bunch of fresh parsley

1 egg

3-4 tbsp flour

2 tbsp butter

10 cups of water (approximately)

Egg-lemon sauce (optional, gives more creamy and silky texture)

1 egg

Juice squeezed from half of a fresh lemon

Authentic Greek Meatball Soup

In a bowl, add the hamburger, 3 tbsp of the rice, pepper, salt, the egg, the minced onion and the parsley and mix them all together really well using your hands. Then, on a small plate pour the flour, and take a small amount of the hamburger mixture above, roll it into a ball using your hands, dip it in the flour and set it aside. Continue doing that until you use all the hamburger mixture. In a big pot pour the water, adding the butter, and cook on high heat until it boils. The moment it starts boiling, add the meatballs and the rest of the rice and let it boil on med-high heat for approximately 30-45 minutes. Add more salt if necessary, to taste. Once it's cooked, turn the heater off and let it rest until it's just warm (see important note below).

In a small bowl add an egg and the lemon juice and whip. With a table spoon, get a little bit of the broth from the pot and add it to the egg and lemon mixture while stirring. Lastly, add this mixture to the pot with the rest of the soup and mix everything. Serve by sprinkling some extra black pepper on the top if you want. Enjoy!

Important note: Do not add the egg and lemon mixture while the soup is still very hot. Otherwise, you'll have pieces of boiled egg in your soup.

Photo credit: http://bit.ly/1vQYJIT

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How to Make Authentic Greek Salad (Horiatiki Salata)

Greek Salad (called Horiatiki Salata in Greek), is a traditional salad made of the most simple, fresh ingredients. Unfortunately, in many countries throughout the world a "Greek" salad looks nothing like the authentic salads served in Greece, and the only thing Greek about it is the name. For example, a traditional Greek salad never has lettuce in it. So to help you enjoy the beautiful, healthy salads that are traditional in Greece, follow the recipe below...

2 medium size tomatoes

1 large cucumber

1 small onion, sliced

3 tbsp olive oil

1 block of Feta cheese

1 tsp oregano

1 tbsp vinegar

4-6 olives

1 hard-boiled egg, chopped (optional)

1 tsp salt

Authentic Greek Salad

First, wash the tomatoes and cucumber very well and slice them (do not peel the cucumber as the skin is very nutritious), and put them in a bowl along with the sliced onion, the chopped hard-boiled egg and the olives. Then, add the salt and vinegar and mix them all together. Lastly, add the feta cheese, and on the top of it add the oregano and olive oil. Enjoy!

Greek cooking secrets..

The leftover vinegar, olive oil and the rest of the ingredients, (that are left on the bottom of the bowl after you eat the salad), are extremely tasty. What many Greeks do is get a piece of fresh baked bread, cut it in pieces and dip it in the leftover juices. This is considered inproper in public places like restaurants, but it is a guilty pleasure most Greeks enjoy at home. 

Photo Credit: Sinister Rose Photography

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