Easy Greek Recipes So Everyone Can Enjoy this Amazing Food

A quick trip to the deli for the rotisserie chicken and any other ingredients you may need, cook up some pasta, mix up a few things and "Ta da ! "- a fabulous one dish Greek dinner.

8 oz orzo pasta
2 chicken (or veggie) bouillon cubes
1 oven-roasted deli chicken, picked
3 cups fresh baby spinach
1 cup feta cheese, crumbled
1 can (15 oz) diced tomatoes
1/2 cup kalamata olives, pitted
2 Tbsp olive oil
1/2 tsp each salt & pepper, to taste

Bring a large pot of water to boil with the bouillon cubes. Add orzo and cook according to directions on box. Drain and return to pot.

Stir in all other ingredients and cook over medium heat for about 2 to 3 more minutes to heat everything through.

Here's "breakfast saganaki" - no flames, no "Ho Pa !, no burnt eyebrows.

12 eggs
4-6 portions Gruyere or Haloumii cheese
1 cup flour
1/3 cup olive oil

Heat - but don't burn - the olive oil in a frying pan.

Mix 2 eggs with flour to make a thick batter.

Divide the cheese into portions. Dip each into water, then into the batter and fry in the heated oil until light brown in color.

No, Grampa, not Greek God – it’s Greek Cod!

3 medium tomatoes (about 3/4 lb total), each cut into 8 wedges
2 Tbsp plus 2 teaspoons extra-virgin olive oil, divided
1 Tbsp red-wine vinegar
4 (6-oz) pieces cod or mahi mahi fillet (about 1 & 1/2 inches thick) with skin
1/2 cup mayonnaise
1/4 cup crumbled feta
3 Tbsp chopped mint
2 Tbsp chopped dill8 very thin lemon slices

Preheat your broiler.

Toss tomatoes with 2 Tbsp oil, vinegar, and 1/2 tsp salt. Set aside.

Place the fillets on a lightly oiled broiler pan or a small sheet pan with sides, and season with 1/4 tsp each of salt and pepper.

Whisk together mayo, feta, herbs, and lemon juice and spread over top of fish. Lay a couple lemon slices on the center of each filletm and drizzle with the remaining oil.

Broil fish 8 inches from heat until just cooked through, 12 to 15 minutes. Cover loosely with foil if the topping starts to brown before the fish is cooked,. Plate the fish with tomatoes on the side.

I like 73% lean beef for burgers because the fat gives it flavor, but if you prefer leaner beef this is a terrific recipes since it has plenty of other flavors.

2 lb lean ground beef
1 medium onion, grated
1 Tbsp olive oil
2 tsp dried oregano
1 tsp each sea salt & freshly ground pepper
1 Tbsp of sweet paprika
2 eggs
2 Tbsp of dried breadcrumbs

Stuffing:
1/2 lb feta cheese, finely diced
1 Tbsp fresh flat-leaf parsley, finely chopped
1/4 cup spring onions, finely chopped (if you really think you need more onion)
4 cloves garlic, minced

Accompaniment:
1 cup of plain Greek yogurt mixed with 1 tsp of e. v. olive oil

In a large mixing bowl, combine the first 9 ingredients. Work together by hand until well blended. Form into 12 thin patties. In a bowl, combine the feta and a third of the parsley, spring onions, and garlic; stir until well blended.

Mix the remaining herbs and oil with the yogurt, cover, and refrigerate.

Place a spoonful of the cheese mixture in the middle of 6 of the meat patties (using it all). Top with the remaining 6 patties, pinching around the edges to seal well.

Grill the burgers over medium coals for 6-10 minutes per side and serve with the yogurt.

This easy recipe might push the total time a tiny bit over 30 minutes, but I think it's too good to miss.

2 lb ground lamb
1/4 cup rice
1 Tbsp granulated onion
3 tsp parsley, chopped
2 tsp dill, chopped
2 tsp olive oil
salt and pepper to taste
5 cups stock or water
1/2 stick butter at room temperature

For the Avgolemono:
2 eggs + 1/4 cup lemon juice

In a large bowl, mix together the first 8 ingredients. Mix very well and shape into 1 inch balls.

In a large pot add the stock or water along with the butter and bring to a boil. Add the meat/rice balls and cook at a simmer for about 30 minutes.

Meanwhile, in a medium bowl, beat the eggs and add the lemon juice; slowly trickle 2 ladles full of the hot soup into the egg-lemon, beating constantly so you don’t produce scrambled eggs. Stir this mixture into the soup and serve.

2-3 yellow summer squash(1 lb)
2 eggs
1 (10 oz) pkg frozen chopped spinach, cooked and squeezed
4 oz feta cheese, crumbled
1/4 cup plain dry bread crumbs
2 Tbsp finely chopped green onion
2 Tbsp minced parsley
1/4 tsp each dried dill weed & oregano
2 medium tomatoes
4-6 tsp grated Parmesan cheese
Paprika

Preheat oven to 375F.

Cut squash in half lengthwise, scoop out centers and save those insides in a small bowl.

In a large skillet over medium heat, bring 1/2 inch water to a boil. Add squash shells, cover and cook for 10 minutes or until fork tender (be careful not to over cook). Or you could zap the shells in the microwave for about 2 minutes.

Remove shells, drain well and place in individual baking dishes or on a jelly roll pan; set aside.

In a medium bowl, beat eggs well and stir in squash pulp and seeds, spinach, feta cheese, bread crumbs, green onion, parsley and dill weed until well blended. Mound into each of squash shells, packing lightly, and bake for 10 minutes.

Meanwhile, cut off the top 1/4 or so of the tomatoes, and sprinkle with about a tsp of the Parmesan cheese.

When ten minutes is up place the tomatoes next to squash in their baking dishes or on the jelly roll pan. Bake another 10 minutes or so to set the spinach.

Remove from the oven, sprinkle with paprika and serve immediately.

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