Greek recipes?

Question by CRYSTAL S: Greek recipes?
I need a greek recipe that is easy enough for a 12 year old to make for school, it can be a dessert or a meal it just needs to be easy & Greek…..thank you

Best answer:

Answer by curious
Greek Tortellini Salad

2 (9 ounce) packages cheese tortellini
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
6 eggs
1 pound baby spinach leaves
1 cup crumbled feta cheese
1/2 cup slivered red onion

Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

Know better? Leave your own answer in the comments!

Posted by in Greek Cookies and tagged with Greek, Recipes | Trackback
  1. John R says:

    Souvlaki

    INGREDIENTS
    2 pounds lamb, cut into 1 inch square cubes
    1/2 cup olive oil
    1 cup red wine
    1 teaspoon salt
    freshly ground black pepper to taste
    1 teaspoon dried oregano
    1 tablespoon dried mint, crushed
    1 clove garlic, chopped

    4 cups plain yogurt
    1 cucumber, shredded
    4 cloves garlic, minced
    2 tablespoons olive oil
    1/2 teaspoon dried dill weed
    salt and pepper to taste

    8 pita bread rounds
    2 tablespoons olive oil

    1 red onion, thinly sliced
    1 tomato, thinly sliced
    DIRECTIONS
    Place lamb in a large bowl. Add 1/2 cup olive oil, red wine, 1 teaspoon salt, pepper, oregano, mint and garlic. Stir until lamb is well coated. Cover, and refrigerate 3 hours, or overnight.
    Preheat grill, and lightly oil grate. In a small bowl, combine yogurt, cucumber, minced garlic and 2 tablespoons olive oil. Season with dill weed, salt and pepper; set aside.
    Thread meat onto skewers. Grill 10 minutes, turning once. Lightly sprinkle pita bread with olive oil, and place on grill until warm, about 1 minute. Serve meat on pita bread along with sliced red onion, sliced tomato and yogurt sauce.

  2. libbyami says:

    Tsatziki
    The famous cucumber dip that goes with everything.

    Servings: 6

    Ingredients:
    1 Item Cucumber
    1 Pinch Dill (diced/ to taste)
    4 Clove Garlic (pressed)
    2 Tablespoon Olive Oil
    1 Pinch Pepper (to taste)
    1 Pinch Salt (to taste)
    1 Teaspoon Vinegar
    2 Cup Yogurt (Pressed with cheese cloth)

    Directions:
    grate the cucumber.

    strain tightly using a cloth until very dry.

    mix in all other ingredients.
    serve with pita chips

  3. Yvonne O says:

    Scrumptious Souvlaki
    INGREDIENTS
    2 pounds lamb, cut into 1 inch square cubes
    1/2 cup olive oil
    1 cup red wine
    1 teaspoon salt
    freshly ground black pepper to taste
    1 teaspoon dried oregano
    1 tablespoon dried mint, crushed
    1 clove garlic, chopped

    4 cups plain yogurt
    1 cucumber, shredded
    4 cloves garlic, minced
    2 tablespoons olive oil
    1/2 teaspoon dried dill weed
    salt and pepper to taste

    8 pita bread rounds
    2 tablespoons olive oil

    1 red onion, thinly sliced
    1 tomato, thinly sliced
    DIRECTIONS
    Place lamb in a large bowl. Add 1/2 cup olive oil, red wine, 1 teaspoon salt, pepper, oregano, mint and garlic. Stir until lamb is well coated. Cover, and refrigerate 3 hours, or overnight.
    Preheat grill, and lightly oil grate. In a small bowl, combine yogurt, cucumber, minced garlic and 2 tablespoons olive oil. Season with dill weed, salt and pepper; set aside.
    Thread meat onto skewers. Grill 10 minutes, turning once. Lightly sprinkle pita bread with olive oil, and place on grill until warm, about 1 minute. Serve meat on pita bread along with sliced red onion, sliced tomato and yogurt sauce.

    Greek Souzoukaklia
    INGREDIENTS
    1 1/2 pounds ground beef
    1 onion, chopped
    3/8 cup raisins, chopped
    1 1/2 teaspoons chopped flat leaf parsley
    1/2 teaspoon cayenne pepper
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground coriander
    1 pinch ground nutmeg
    1/2 teaspoon white sugar
    salt and pepper to taste
    skewers
    1 tablespoon vegetable oil
    DIRECTIONS
    Preheat grill for high heat.
    In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill.
    Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.

    Hummus
    1 (15 ounce) can garbanzo beans, drained, liquid reserved
    2 ounces fresh jalapeno pepper, sliced
    1/2 teaspoon ground cumin
    2 tablespoons lemon juice
    3 cloves garlic, minced
    DIRECTIONS
    In a blender or food processor, combine garbanzo beans, jalapeno, cumin, lemon juice, garlic and 1 tablespoon of the reserved bean liquid. Blend until smooth.

    Greek Lamb Kabobs with Yogurt-Mint Salsa Verde
    INGREDIENTS
    Lamb Skewers:
    8 6-inch rosemary sprigs
    1 tablespoon minced garlic
    1 tablespoon chopped fresh thyme
    1/3 cup extra virgin olive oil
    1/4 cup sherry vinegar
    1 teaspoon sea salt
    1 teaspoon ground white pepper
    1 1/2 pounds lamb tenderloin, cut into 2-inch pieces

    Salsa Verde:
    1/4 cup fresh lemon juice
    1/2 cup extra virgin olive oil
    1/3 cup Greek yogurt
    1 crushed garlic clove
    1/4 teaspoon sea salt
    2 teaspoons chopped fresh mint
    1 teaspoon chopped fresh oregano
    1 teaspoon chopped fresh parsley
    1 teaspoon small capers
    1 anchovy filet
    DIRECTIONS
    Soak the rosemary skewers in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt, and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. After the lamb has marinated, thread onto the rosemary sprigs.
    While the lamb is marinating, prepare the salsa verde by placing the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers, and anchovy filet into the bowl of a blender. Blend until smooth, then pour into a serving dish and set aside.
    Preheat an outdoor grill for medium heat.
    Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. Serve with salsa verde

  4. starfish says:

    Koulourakia Greek Sesame Cookie

    1 cup softened sweet butter
    1/2 cup vegetable shortening
    2 cups sugar
    2 eggs, beaten
    6 cups flour
    4 teaspoons baking powder
    1 teaspoon salt
    1/2 teaspoon cinnamon or nutmeg
    1 cup heavy cream
    2 teaspoons vanilla
    1 beaten egg
    sesame seeds

    1. Cream butter and shortening until fluffy.
    2. Gradually beat in sugar.
    3. Beat in eggs.
    4. Sift together flour, baking powder, salt, and spices; stir into the egg mixture alternately with the cream and vanilla.
    5. Shape dough with floured hands into desired shapes.
    6. Shape pieces of dough into thick pencil shapes.
    7. Brush with extra beaten egg.
    8. Roll onto the sesame seeds to coat lightly.
    9. Double over rolled dough and twist, or form into rings, figure eights or coils. I use about six-inch pieces.
    10. Place on cookie sheets and bake in a moderate 350-degree oven for about 15 minutes or until golden brown.

    Good Luck!!

  5. The Official *Ms. Pinky* says:

    Greek Penne:

    35 min 15 min prep
    6 servings

    1 (16 ounce) box penne or rigatoni pasta
    5 teaspoons olive oil
    2 tablespoons pine nuts
    4 cloves minced garlic
    1 package frozen chopped spinach, thawed and drained
    4 plum tomatoes, chopped
    1/2 cup cottage cheese
    4 ounces feta cheese
    1 teaspoon oregano
    salt & pepper
    parmesan cheese

    1. Start cooking pasta in large pot of boiling water.
    2. In skillet, add 3 tsp olive oil and cook garlic slightly.
    3. Add pine nuts and cook 2 minutes.
    4. Stir in spinach and tomatoes and cook 3 minutes.
    5. In a bowl combine cheeses, add oregano, salt, and pepper.
    6. When pasta is cooked, add ½ to large bowl and drizzle with 1 tsp olive oil.
    7. Add remaining pasta and drizzle with 1 tsp olive oil.
    8. Toss well.
    9. Add spinach mixture to pasta and toss.
    10. Add cheese mixture and toss.
    11. Top with parmesan cheese to taste.

Leave a Reply

  Some XHTML allowed.  

*