Greek

Spinach Greek Salad

March 27, 2020

This Spinach Greek Salad is quick to prepare and makes a nice addition to weeknight dinners.

Chicken Pitas

November 2, 2018

This easy Greek-style pita will save you on busy nights.

Radish & Snap Pea Salad

February 28, 2018

Snap peas add flavor and vibrant color to a salad tossed with radishes, feta, and kalamata olives.

Pi Day Spinach Pie

March 14, 2016

Celebrate Pi Day (3.14) on March 14th with Spinach Pie. But, remember, it doesn’t have to be Pi Day to make this wonderful savory pie.

Pastitsio

February 20, 2016

I don’t know anyone who doesn’t like this Greek baked pasta dish that is deeply satisfying and yet easy to make.

Spicy Falafel

April 28, 2015

I don’t recall the exact time that I first had falafel, but I do remember biting into something so delicious and crispy that I had never experienced before. These little gems are so addictive and are great served with hummus or tzatziki or a refreshing salad.

Spinach Pie

January 9, 2015

This spanakopita inspired dish is a great vegetarian main or a hearty side for meat or chicken.   

Grilled Lamb Kabobs

April 24, 2014

Grilled Lamb Kabobs

Grilled Lamb Kabobs

This has to be one of the easiest meals to make. If you don’t have a grill then by all means cook these kabobs under the broiler.

INGREDIENTS

4 Minced Garlic Cloves (Minced To A Fine Paste)

3 Tablespoons Olive Oil

1 1/2 Teaspoons Kosher Salt

1 1/2 Teaspoons Minced Rosemary

1 Teaspoon Red Pepper Flakes

1/4 Teaspoon Freshly Ground Pepper

2 Pounds Lamb Chops Cut Into 1/4 Inch Cubes

*You can also use lamb sirloin steaks or boneless leg or precut kabob meat

6 to 8 Wooden Skewers (Soaked In Water)

In a large-size bowl combine garlic, olive oil, kosher salt, rosemary, red pepper flakes, and pepper. Add lamb cubes and marinate for 30 minutes. Preheat grill (or oven broiler) to medium-high. Thread lamb onto skewers. Grill for 2 to 4 minutes on each side for medium-rare. Remove from grill and serve warm. Serve with Greek salad and a side of tzatziki sauce. Serves 4

© Victoria Hart Glavin

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Tzatziki Sauce

July 26, 2013

Tzatziki SauceTzatziki Sauce

I love making Tzatziki Sauce because it’s so easy to make and homemade is so much better than store bought.  It seems like the store bought stuff is sugary which is horrible.  All you need is a food processor or a blender and a few ingredients.

INGREDIENTS

1 Cup Plain Greek Yogurt

1 Garlic Clove

1/4 Cup Minced Red Onion

1/4 Cup Diced Cucumber

3 Tablespoons Fresh Lemon Juice

3 Tablespoons Olive Oil

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Place all of the ingredients into a blender or food processor.  Pulse for 30 seconds to 1 minute. You want to keep it just a bit chunky.  Pour the Tzatziki Sauce into a bowl, cover and place into the fridge for 2 to 4 hours.  Remove from the fridge when you are ready to use.  Transfer to a serving bowl and serve.  Makes about 2 cups.

Greek Style Eggplant Dip

July 11, 2013

EggplantGreek Style Eggplant Dip

This dip is super healthy and goes perfectly with raw vegetables, crackers or whole grain pita wedges.

INGREDIENTS

1 Large Eggplant

3 Thinly Sliced Garlic Cloves

14 Ounces Silken Tofu

3 Tablespoons Fresh Lemon Juice

1/2 Teaspoon Kosher Salt

Preheat your oven to 350º F.  Line a baking sheet with parchment paper.  Cut the eggplant in half lengthwise.  Cut slits in the flesh side of the eggplant halves and insert the garlic slices.  Put the eggplant cut-side down on the baking sheet and then prick the eggplant all over with a fork.  Place in the oven and bake for 45 minutes.  You will want the eggplant to be soft and collapsed.  Remove from the oven and then when the eggplant is cool enough to handle scoop out the pulp and put it into a food processor or blender.  Throw away the skin.  Add the tofu, lemon juice and kosher salt.  Puree until nice and smooth.  Serve immediately.  Makes about 2 1/2 cups.

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