Greek Greats by Franks, Jo -- Read -- Imperial Library of Trantor

Index

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Preface

Chapter 1

A-M

ADUKI, ORZO AND PEPPER SALAD

Source: Greek Greats 2 cups Cooked aduki beans 2 cups Cooked orzo pasta 1 cup Finely-diced crunchy fennel 1 cup Slivered roasted red peppers 1/4 cup Finely-sliced black pitted olives 1/2 cup Packed Italian parsley, chopped 1/2 cup Dressing made with olive oil, balsamic vinegar and garlic Salt, to taste Freshly-ground black pepper, to taste Crumbled goat or feta cheese, for garnish

ANGEL HAIR PASTA WITH CILANTRO

Source: Greek Greats 16 ounces sun-dried tomatoes, drained of oil, coarsely chopped 4 tablespoons oil in which they were packed 16 ounces feta cheese, crumbled 2 bunches fresh cilantro, coarsely chopped 8 ounces angel hair pasta

ANTIPASTO SALAD

Source: Greek Greats 4 ounces extra-firm tofu 1 cup broccoli florets 19 ounces canned chick-peas 1 small sweet red or green pepper 1/2 seedless cucumber 1 cup cherry tomatoes, halved 1/4 cup black olives - kalamata 1/2 cup mozzarella, cubed 2 tablespoons fresh parsley, chopped 2 ounces feta cheese, crumbled ***DRESSING*** 2 tablespoons red wine vinegar 1 green onion, minced 2 garlic cloves, minced 1 teaspoon Dijon mustard 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil

ARUGULA - TOMATO TOPPING

Source: Greek Greats 4 cups arugula, coarsely chopped 8 plum tomatoes, cored and diced 4 teaspoons lemon juice, fresh 2 teaspoons olive oil 1 teaspoon kosher salt freshly ground black pepper, to taste

ARUGULA, SPINACH AND WALNUT SALAD

Source: Greek Greats 2 cups arugula 2 cups baby spinach 1/2 cup walnuts, shelled 1/4 cup parmesan (or sharp cheddar or feta) 2 tablespoons olive oil 1 tablespoon balsamic vinegar salt and pepper

BAKED EGGPLANT APPETIZER

Source: Greek Greats 1 large eggplant olive oil 1 large onion, peeled and quartered 3 cloves garlic, unpeeled 1 red bell pepper, - halved and seeded 1 teaspoon chopped fresh oregano 2 teaspoons fresh lemon juice 1 tablespoon olive oil 1/8 teaspoon salt and pepper 4 ounces feta cheese, crumbled 2 tablespoons chopped fresh parsley pita bread or crackers

BARLEY SALAD

Source: Greek Greats 2 tablespoons Olive oil 1 cup Uncooked barley 4 cups Cold water 1/4 teaspoon Salt 2 cups Cooked black-eyed peas or canned, drained, or frozen, thawed

BASIL BUTTER ORZO

Source: Greek Greats 1 lb. dried orzo pasta 1 red bell pepper 1 yellow bell pepper 1/2 cup butter or margarine 5 1/2 cups lightly packed fresh basil leaves 2 cloves garlic, chopped 3/4 lbs. cherry tomatoes, rinsed 1/4 lb. crumbled feta cheese 1 jar capers, (4 oz.) drained

BEEF LASAGNA

Source: Greek Greats *****sauce:***** 1 1/4 lbs. ground beef, lean 1/4 cup olive oil, pure 1 1/3 cups onions, coarsley chopped 1 tablespoon oregano, heaping 1 1/2 teaspoons garlic, finely minced 1 1/2 teaspoons basil 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes 1 cup dry white wine, (plus 3 1 tablespoon ) 3 1/4 cups tomatoes, crushed in puree, preferred brand: patadiso***, (keep extra juice, see note) 5 ounces frozen spinach, thawed , squeeze dry of all l *****cheese:***** 3 cups mozzarella cheese, grated 1/2 cup feta cheese, crumbled *****bechamel:****** 1 1/2 cups milk 1 cup cream big pinch white pepp big pinch thyme big pinch nutmeg big pinch basil 3 tablespoons butter 1/3 cup flour, (plus 1 tablespoon flour) 1/3 cup parmesan cheese, grated, (plus 1 1 tablespoon p. cheese) 3 tablespoons Romano cheese, grated uncooked fresh lasag for three layers in a 9-inch by 13-inch pan 1/4 cup unseasoned bread crumbs 2 tablespoons parmesan cheese, freshly grated 1 teaspoon parsley, very finely chopped

CHICKEN "SAUSAGE" WITH GREEK CHAROSET

Source: Greek Greats 6 boneless skinless chicken breasts 1/2 recipe Greek Charoset, (see below) Salt, to taste Freshly-ground black pepper, to taste === GREEK CHAROSET === 2 cups pitted dates, cut in half 1/2 cup raisins 3/4 cup chopped walnuts, plus 2 tablespoons chopped walnuts 1/4 cup chopped pine nuts 1/2 teaspoon ground ginger 1/2 cup sweet Passover wine

CHICKEN BROCHETTES WITH RED BELL PEPPERS AND FETA CHEESE

Source: Greek Greats 1 cup plain nonfat yogurt 5 tablespoons crumbled feta cheese, (packed) 2 teaspoons minced garlic 1 teaspoon chopped fresh rosemary 1/4 teaspoon pepper 1 1/2 lbs. chicken breast halves* 2 large red bell peppers, cut into 1-inch pieces 6 wooden skewers, soaked in water minutes 30, up to 12-inch-long

CHICKEN MESSINA (SCATURO)

Source: Greek Greats 2 whole boneless skinless chicken breasts, cut in 1-1/2" pcs 1 teaspoon salt, divided 1/2 teaspoon freshly ground pepper, divided 2 tablespoons flour 2 tablespoons olive oil 1 clove garlic, minced 2 cups chicken broth, or stock divided 4 qt boiling water 1 cup orzo 2 tablespoons butter 3 tablespoons minced parsley 1/4 cup balsamic vinegar 1 tablespoon capers, drained 6 tablespoons crumbled feta cheese 1/2 bosc pear, cored and sliced

EGGPLANT ALLA PASTA NOSTRA

Source: Greek Greats 2 lg eggplants, trimmed Coarse salt Corn oil Dried Greek oregano 15 tablespoons Baita or Montasio cheese, grated 7 1/2 tablespoons Parmigiano-Reggiano cheese, grated 3 med tomatoes, thinly sliced

EGGPLANT AND FETA CHEESE SPREAD

Source: Greek Greats 1 large eggplant olive oil 1 large onion, peeled and quartered 3 cloves garlic, unpeeled 1 medium red bell pepper, halved and seeded 1 teaspoon chopped fresh oregano 2 teaspoons fresh lemon juice 1 tablespoon olive oil 1/8 teaspoon salt and pepper 4 ounces feta cheese, crumbled 2 tablespoons chopped fresh parsley pita bread or crackers

EGGPLANT-COUSCOUS ROLLS WITH ROASTED TOMATO SAUCE

Source: Greek Greats 2 1 lb. eggplants 4 teaspoons olive oil 9 ripe plum tomatoes (1 1/4 lbs. total) 1 cup whole-wheat couscous 1/2 teaspoon dried thyme 1/2 teaspoon salt 3/4 cups crumbled feta cheese plus 2 Tbsp. for garnish 2 tablespoons chopped fresh mint freshly ground black pepper to taste

FANTASTIC FETA DIP

Source: Greek Greats 1 teaspoon minced jalapeno pepper 1 sprig fresh dill, or 1 teaspoon dried dill weed 4 ounces feta cheese 4 ounces cream cheese 1/2 teaspoon salt 1 tablespoon buttermilk, (1 to 3)

FETA AND BLACK OLIVE CRUSTED ROASTED LEG OF LAMB

Source: Greek Greats 5 lbs. butterflied boned spring leg of lamb, fat and fell removed 4 tablespoons olive oil 2 cloves garlic 1/2 teaspoon minced garlic 2 teaspoons crushed red pepper flakes Zest of 1 orange 1 tablespoon fennel seeds 1 1/2 tablespoons cardamom pods 1 tablespoon ground ginger 2 tablespoons unsalted butter 1 cup dry bread crumbs 2 tablespoons chopped fresh parsley 1 cup Olive Tapenade, (see below) 1 cup feta cheese (preferably Bulgarian), crumbled 1 tablespoon coarse salt 1/2 teaspoon freshly-cracked black pepper 2 cups small dandelion greens, for garnish === OLIVE TAPENADE === 1 tablespoon olive oil 3 cloves garlic, roughly chopped 5 whole salt-packed anchovy fillets, rinsed 2 tablespoons capers 1 1/2 cups Moroccan oil-cured olives 1 teaspoon finely-chopped fresh rosemary Freshly-ground black pepper, to taste

FETA-HERB CRUST

Source: Greek Greats 1 teaspoon thyme, chopped, fresh 2 teaspoons oregano, chopped, fresh 2 tablespoons Italian parsley, chopped, fresh 1/2 cup feta cheese, crumbled 1/2 teaspoon kosher salt

FETA-DILL DIP

Source: Greek Greats 1/2 cup light cream cheese, softened 1 cup feta cheese, crumbled 3 tablespoons chopped fresh chives, or 3 tablespoons chopped green onion tops 2 tablespoons fresh lemon juice, (to 2 1/2) 1 tablespoon chopped fresh dill, or 1 teaspoon dried dill 1/4 teaspoon freshly ground black pepper 1 large yellow bell pepper, for serving

FIELD SALAD WITH TANGERINES, ROASTED BEETS, AND FETA

Source: Greek Greats 2 beets (about 1/2 pound) 1/2 teaspoon grated tangerine rind 6 cups gourmet salad greens 1 cup tangerine sections (about 3 tangerines) 1/4 cup crumbled Feta cheese, (1 ounce) OR 1/4 cup crumbled blue cheese, (1 ounce) 1/4 cup fresh tangerine juice 1/4 teaspoon black pepper 1 tablespoon fresh lemon juice 2 teaspoons extra-virgin olive oil 1/8 teaspoon salt 1/8 teaspoon Dijon mustard

FIG CAKE (SIKOPITA)

Source: Greek Greats 2 cups flour 1 1/2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1/4 teaspoon cloves, ground 3 eggs 1 cup fig preserves 1 cup oil 1 cup buttermilk 1 tablespoon vanilla ***GLAZE*** 1/2 stick butter, (1/4 cup) 1/2 cup sugar 1 tablespoon light corn syrup 1/4 teaspoon baking soda

GRECIAN CHICKEN GYROS PIZZA

Source: Greek Greats 3/4 lbs. boneless, skinless breast cut into, 2 x 1/4 x 1/4" strip 1/3 cup purchased Caesar, (not, creamy) or vinaigrette dressing 1 10 oz ca Pillsbury crust 1/4 cup light sour cream 1 1/2 teaspoons chopped fresh mint or 1/2 teaspoon dried mint leaves 1/2 teaspoon pepper 1 garlic clove, minced 2 tablespoons reduced-calorie margarine 1 medium onion, halved lengthwise cut into 1/8" slices 1 cup shredded Monterey jack, cheese 2 plum tomatoes, thinly 1/2 cup diced seeded cucumber, drained on paper tow 1/2 cup crumbled feta cheese

GREEK BASIL DRESSING

Source: Greek Greats 1 garlic clove, minced 1 shallot or scallion, cut into thirds 6 Greek olives, pitted 1 teaspoon Dijon mustard 1 tablespoon balsamic vinegar 1/4 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 1 small tomato, quartered 1/4 teaspoon freshly ground pepper 3 tablespoons chopped fresh basil 1/4 cup olive oil salt and pepper, to taste

GREEK CHAROSET

Source: Greek Greats 2 cups pitted dates, cut in half 1/2 cup raisins 3/4 cup chopped walnuts, plus 2 tablespoons chopped walnuts 1/4 cup chopped pine nuts 1/2 teaspoon ground ginger 1/2 cup sweet Passover wine

GREEK CHICKEN BRAISED IN WALNUT SAUCE

Source: Greek Greats 1 Frying or roasting chicken* Salt & freshly ground pepper 1 lg Onion, sliced 4 tablespoons Butter 1 Bay leaf 1 Sprig of fresh thyme 1 cup Milk 2 Egg yolks 1 teaspoon Grated nutmeg 1 cup Shelled walnuts, crushed **

GREEK DEVILED EGGS WITH OUZO

Source: Greek Greats 6 hardboiled eggs 1 tablespoon ouzo, ( Greek liqueur ) 1 tablespoon chopped parsley 1/4 teaspoon fresh chopped mint 3 tablespoons mayonnaises 6 black olives chopped

GREEK EGGPLANT APPETIZER

Source: Greek Greats 2 md Eggplant 3 md Tomatoes, peeled & coarsely chopped 3 Garlic cloves 3 tablespoons Chopped parsley 1/2 teaspoon Oregano 1 teaspoon Fresh mint, chopped 1 teaspoon Salt 1/4 teaspoon Pepper 3 tablespoons Olive oil 5 tablespoons Lemon juice

GREEK ISLE BREAD FOR BREAD MACHINE

Source: Greek Greats --REGULAR LOAF--- 1/2 cup Water 2 cups White bread flour 3 tablespoons Yogurt (plain) 2 teaspoons Dry milk 1 tablespoon Sugar 1 teaspoon Salt 2 teaspoons Butter pn Garlic powder 4 teaspoons Black olives, chopped 1/2 teaspoon Sweet basil 1/2 teaspoon Dill weed 2 1/2 tablespoons Feta cheese 2 1/2 tablespoons Cucumber, pureed 1/2 teaspoon Fast-Rise yeast *** OR *** 1 teaspoon Active-Dry yeast

GREEK KOTA KAPAMA (CHICKEN BRAISED WITH CINNAMON & CLOVES

Source: Greek Greats 1 Frying or roasting chicken* 1 Lemon (juice only) 4 tablespoons Sweet butter & oil, mixed 1/2 cup Dry white wine (optional) 1 1/2 lbs. Peeled, chopped tomatoes 1 tablespoon Tomato paste, mixed w/ water 1/4 cup Water to mix w tomato paste 1 Large stick cinnamon 3 Whole cloves Salt & freshly ground pepper Fresh parsley or watercress

GREEK LAMB-&-ARTICHOKE SOUP

Source: Greek Greats 10 cups water 3 medium leeks, trimmed and halved 2 bay leaves 1 medium onion, peeled and halved 1 fennel bulb, quartered 1 1/2 lbs. lean ground lamb 1 cup fresh breadcrumbs 1/2 cup tomato juice 2 teaspoons dried dill 1/2 teaspoon salt 1/2 teaspoon ground oregano 1/2 teaspoon pepper 2 cloves garlic, minced 2 cups cooked rice 1/3 cup fresh lemon juice 30 ounces canned cannellini beans, drained or other white beans 28 ounces artichoke hearts drained and quartered 2 eggs

GREEK LASAGNA PIE

Source: Greek Greats 3/4 lbs. ground turkey breast 1/4 cup onion, chopped 1/2 teaspoon dried dill weed 1/4 teaspoon dried oregano 1/4 teaspoon garlic powder 14 1/2 ounces canned diced tomatoes, drained 1/4 teaspoon salt 1/8 teaspoon pepper

GREEK ORZO CHICKEN SALAD

Source: Greek Greats 1 lb. orzo macaroni 1 tablespoon olive oil 1 tablespoon lemon juice 1 garlic clove, crushed 1 teaspoon salt, (optional) Freshly-ground black pepper, to taste 1 tablespoon chopped fresh dill 1/2 Spanish onion, finely chopped 1/2 cup chopped pitted kalamata olives 2 cups chopped cooked chicken 1 cup crumbled feta cheese 1 head Boston lettuce, well washed, and drained

GREEK ORZO SALAD

Source: Greek Greats ***DRESSING*** 2 teaspoons dill 2 cloves garlic, minced 1/4 cup olive oil 3 tablespoons lemon juice 2 tablespoons red wine vinegar pepper, to taste ***SALAD*** 1 cup orzo 4 roma tomatoes, seeded and diced 1 cucumber, peel/seed/dice 3 green onions, sliced 8 ounces feta cheese, crumbled

GREEK PASTA

Source: Greek Greats 1/2 cup uncooked orzo 1/3 cup water 1/2 teaspoon salt 1 ds ground red pepper, (cayenne) 1 can stewed, (14-1/2 ounces) tomatoes, undrained 1 can sliced ripe, (2-1/2 ounces) olives, drained 1 medium zucchini, cut lengthwise into halves 1/4 cup plain yogurt

GREEK POTATO AND CHICKPEA SALAD

Source: Greek Greats 1 1/2 cups olive oil 1/2 cup fresh lemon juice 10 anchovy filets 1/2 teaspoon fresh oregano, minced 1 tablespoon fresh parsley, minced 2 tablespoons yogurt 1 clove garlic, peeled 1 large hardboiled egg salt pepper 1 1/2 lbs. new potatoes 2 cups chick-peas, cooked, well-drained 1/2 lb. feta cheese, crumbled 1/4 cup pitted kalamata olives 1/2 cup diced red onion 1 cup diced tomato

GREEK QUICHE

Source: Greek Greats 1 teaspoon olive oil, for greasing 1 baking potato, very thinly sliced Salt, to taste Freshly-ground black pepper, to taste 1 piece cooked meatloaf, 4" thick 3 cups lightly-toasted bread in 1" pieces 10 ounces frozen chopped spinach, thawed, drained 1 package plain feta cheese - (4 oz), crumbled 2 large tomatoes, squeezed of juices, and diced 2 teaspoons dried oregano 2 eggs 1/4 cup Madeira wine 2 cups low-fat sour cream 2 green onions, finely minced 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg

GREEK SALAD

Source: Greek Greats 3 vine ripe tomatoes, cut into chunks 1 red onion, thinly sliced 1/2 European seedless cucumber, cut bite size 1 small red bell pepper, seeded, chunked 1 small green bell pepper, seeded, chunked 1 cubanelle pepper, seeded, chunked 1 cup Kalamata black olives Several sprigs fresh flat-leaf parsley, about 1/2 cup 2 slices imported Greek feta - (1/4 lb) 1/4 cup extra-virgin olive oil 3 tablespoons red wine vinegar 1 teaspoon dried oregano, crushed in palms Coarse salt, to taste Freshly-ground black pepper, to taste Pita breads

GREEK-STYLE MUSHROOMS

Source: Greek Greats 1 lb. Button Mushrooms 1 cup Water 1/2 cup Olive Oil 2 tablespoons Lemon Juice 2 Garlic Cloves, minced 1 tablespoon Celery Seed 1 tablespoon White Vinegar 1 Bay Leaf, crushed 1 teaspoon Salt 1/4 teaspoon Fennel Seed 1/4 teaspoon Oregano 1/4 teaspoon Whole Black Pepper slightly crushed

GREEN SOUP

Source: Greek Greats 1 large Swiss chard bunch 1 bunch kale 1 bunch green onions, sliced 1 cup cilantro - (loosely packed) 5 cups water - (to 6) Salt, to taste 1 large baking potato 2 1/2 teaspoons olive oil, divided 2 onions, chopped Marsala or Sherry, optional 2 cloves garlic - (to 3), finely chopped 3 cups vegetable or chicken broth Freshly-ground black pepper, to taste 1 dash cayenne pepper 1 tablespoon lemon juice, or more to taste

GREEN SOUP WITH BEET GREENS AND SPINACH

Source: Greek Greats 2 large onions, chopped 1 tablespoon olive oil Salt 2 red boiling potatoes 5 cups water 2 large bunche beet greens, about 1 1/4 pounds 1 large bunch spinach 1 cup sliced green onions 1/2 bunch cilantro, chopped 2 cups vegetable broth, plus more if needed Freshly ground pepper 1 Dash cayenne pepper 1 tablespoon lemon juice, more to taste Crumbled queso fresco, feta cheese or garlic croutons, for garnish

GRILLED CHICKEN W. BEANS, SMOKED TOMATO AND TOMATILLO

Source: Greek Greats 4 whole boneless skinless chicken breasts 1 large onion, peeled and sliced 2 cloves garlic, peeled and minced 3 stemmed jalapeno chilies, finely chopped 1 small bunch fresh cilantro, washed, picked, and chopped 1 1/2 teaspoons crushed cracked black pepper salt, to taste 1/2 cup corn or olive oil drunken black beans, see recipe smoked tomato ranchero, see recipe tart tomatillo relish, see recipe cotija queso, see note cilantro sprigs, for garnish

GRILLED EGGPLANT-POTATO MOUSSAKA

Source: Greek Greats 1 medium eggplant, cut into 1/4" slices 1 tablespoon red wine vinegar 1 teaspoon dried oregano 1/4 lb. all-purpose potatoes, pared and quartered 4 garlic cloves, minced 1 cup finely shredded kale 1 cup low-fat (1%) milk 1/4 cup low-sodium chicken broth 3/4 teaspoon salt 2 teaspoons arrowroot*, mixed with 2 teaspoo 3/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 1 teaspoon olive oil 2 teaspoons freshly grated Parmesan cheese 1/2 cup diced onion 2 cups diced drained canned tomatoes 1/4 cup minced fresh flat-leaf parsley

GYRO SANDWICHES

Source: Greek Greats ***GYRO PATTIES*** 1 1/4 lbs. lean ground beef 1 1/4 lbs. lean ground lamb 1/4 cup oregano 1 1/2 tablespoons onion powder 1 tablespoon garlic powder 3/4 tablespoons ground pepper, (or more) 1 teaspoon thyme 3/4 teaspoons salt ***YOGURT SAUCE*** 1 cup Plain yogurt 1/4 cup finely chopped cucumber 1/4 cup finely chopped onion 2 teaspoons olive oil garlic powder salt and white pepper 8 large pita breads, cut in half thinly sliced onion rings

KASSERI, TOMATO AND BASIL CRESCENTS (KASSEROPITES)

Source: Greek Greats 1/2 cup - warm water 1/4 cup olive oil 1/4 cup red wine vinegar 1 egg 1 teaspoon salt 3 cups all-purpose flour, (sifted) 1 lb. kasseri cheese coarsely grated 2 large tomatoes, chopped 1/4 cup chopped fresh basil paprika

KOLOKYTHOLOULOUTHA YEMISTA (STUFFED ZUCCHINI BLOSSOMS)

Source: Greek Greats 18 large zucchini blossoms 1 cup long-grain white rice 3 tablespoons minced fresh Italian parsley 3 tablespoons finely chopped fresh mint 1 small onion, finely chopped 1/3 cup olive oil 1 large ripe tomato, peeled, seeded, - and coarsely chopped salt freshly ground black pepper 3/4 cups warm water

LENTIL AND ORZO SALAD

Source: Greek Greats ***SALAD*** 4 cups lentils, cooked 2 cups orzo, cooked 3 tablespoons sun-dried tomatoes, oil-packed, cut in 1" strips 1/2 cucumber, seeded and chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1/4 cup fresh chives, cut in 1/2" pieces 2 tablespoons fresh tarragon, chopped 2 tablespoons red onion, minced spinach leaves ***DRESSING*** 1/4 cup red wine vinegar salt black pepper, freshly ground 1 garlic clove, finely minced 2/3 cups extra virgin olive oil, Greek

LENTIL FETA SALAD

Source: Greek Greats 1 cup beluga lentils, rinsed, picked over 2 cloves garlic, halved lengthwise 1 bay leaf 1 cup finely-chopped celery - (abt 2 stalks) 1 small red onion, cut into small dice 1 small red pepper, roasted, peeled, cut into small dice 1 cup finely-chopped flat-leaf parsley 1 tablespoon finely-chopped fresh rosemary 1/3 cup freshly-squeezed lemon juice 2 tablespoons extra-virgin olive oil 4 ounces coarsely-crumbled feta cheese - (abt 1 cup) Coarse salt, to taste Freshly ground black pepper, to taste 3 heads baby lettuce, such as lola rosa 1 small cucumber, peeled, seeded, and cut in 1/8" slices

LENTIL SALAD WITH FETA CHEESE

Source: Greek Greats 1 1/4 cups dried lentils 3 tablespoons fresh lemon juice 1 1/2 tablespoons olive oil 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/8 teaspoon coarsely ground pepper 1 garlic clove, crushed 1 1/2 cups cherry tomatoes, quartered 1 cup cucumber, diced 1/2 cup feta cheese, crumbled 1/3 cup celery, thinly sliced romaine lettuce leaves (optional)

LITTLE FETA CHEESECAKES

Source: Greek Greats 1/2 cup breadcrumbs; fine, dry 1/2 cup pecans, ground 1/4 cup butter, melted 8 ounces cream cheese, softened 4 ounces feta cheese, crumbled 1 egg 2 tablespoons milk 1/8 teaspoon hot sauce --herbed tomato sauce--- 1/2 cup tomato sauce 1 tablespoon onion, minced 2 tablespoons tomato paste 1/4 teaspoon basil, dried 1/4 teaspoon oregano, dried 1/8 teaspoon - pepper 1 clove garlic; small, minced ripe olives, opt parsley springs, opt

MARINATED ARTICHOKES WITH SALONIKA PEPPERS

Source: Greek Greats 10 ounces frozen artichoke hearts, - cooked and drained 1/2 cup black Greek olives 12 small salonika peppers 1/4 cup olive oil 1 tablespoon red wine vinegar 2 tablespoons lemon juice 2 scallions, chopped salt and pepper cilantro, chopped pita, cut into wedges

MARINATED FETA WITH GREEK OLIVES AND ROASTED

Source: Greek Greats 1 lb. feta cheese, cut into cubes 1 cup fresh black Greek olives, pitted 2 roasted red bell peppers 1/2 cup olive oil 1 small red onion, diced 2 teaspoons minced garlic 1 tablespoon balsamic vinegar 2 teaspoons fresh thyme salt and freshly ground black lemon juice

MEDITERRANEAN PASTA

Source: Greek Greats 4 cups chopped tomato 1 tablespoon olive oil 1 tablespoon red wine vinegar 2 tablespoons chopped fresh basil 1/4 teaspoon salt 1/8 teaspoon crushed red pepper 1 clove garlic, minced 4 cups cooked angel hair pasta cooked without salt or fat 1/4 cup crumbled feta cheese, (1 ounce)

MEDITERRANEAN SPRING SALAD

Source: Greek Greats 1/2 lb. potatoes, new 1/2 cup oil, olive 2 tablespoons lemon juice 1 garlic clove, crushed 1/4 teaspoon salt 6 cups greens, mixed salad 1 large tomato, cut in wedges 1 medium green pepper, thinly sliced rings 1 small purple onion, thinly sliced in rings 1 small cucumber, thinly sliced 1/2 cup feta cheese, crumbled 2 ounces anchovy fillets opt.

MEDITERRANEAN WHEAT BERRY SALAD

Source: Greek Greats 3/4 cup wheat berries 3/4 cup long-grain brown rice 1 jar marinated artichoke hearts, (6 oz.) 6 tablespoons balsamic or red wine vinegar 2 tablespoons olive oil 2 teaspoons Dijon mustard 1 teaspoon dried oregano 2 Roma tomatoes (1/2 lb. total), rinsed, cored, and cut into 1/2-inch cubes 1 cucumber (3/4 lb.), rinsed and cut into 1/2-inch cubes 3/4 cup thinly sliced green onions 1/2 cup crumbled feta cheese 1/3 cup calamata olives, pitted and halved 1/3 cup chopped fresh mint leaves 1/4 cup chopped parsley Salt and pepper

Chapter 2

N-Z

OLIVE BREAD

Source: Greek Greats 7 cups Bread flour, a little more if needed 2 teaspoons Raw wheat germ 2 teaspoons Fragrant dried thyme, coarsely ground 1 1/3 cups Grape starter 2 cups Tap water, 70 degrees F 1 tablespoon Salt 1 cup Greek Kalamata olives, pitted and roughly chopped 1 cup Oil cured olives, pitted and roughly chopped 1 tablespoon Active dry yeast

ORZO BAKED WITH GREEK CHEESES

Source: Greek Greats 1 14 1/2 oz chicken broth salt 1 lb. orzo or risi pasta 1/2 cup whipping cream 1/4 cup olive oil 1/2 lb. feta cheese, crumbled 1 tablespoon chopped fresh dill pepper 1/3 cup grated kasseri or romano, cheese

ORZO PASTA SALAD

Source: Greek Greats 1 lb. orzo, cooked 1/2 cup dried tomatoes, plump in water or 2 fresh Creole tomatoes, chop 1/2 cup Greek olives; pit, slice 1/2 cup artichoke hearts, quartered 1 small red or Vidalia onion, minced 1 red pepper, roasted, cut in strips 2 teaspoons lemon thyme leaves, chop or OR rosemary 2 tablespoons balsamic vinegar 4 tablespoons ex-virgin olive oil 1 tablespoon Italian parsley, roughly chopped salt and pepper 1 lb. shrimp; cooked, optional 1 lemon, squeezed

ORZO WITH BROCCOLI, FETA AND OLIVES

Source: Greek Greats 1 1/2 cups orzo 1 lb. broccoli, cut in florets 1/4 cup olive oil 3 tablespoons pine nuts 1/2 teaspoon crushed red pepper 3/4 cups crumbled feta cheese 3/4 cups black, brine cured olives, pitted and halved 1/2 cup freshly grated parmesan cheese 1/4 cup chopped fresh basil

PASTA WITH FETA CHEESE AND GREENS

Source: Greek Greats 1 lb. pasta, (tubes, corkscrews, or shells), cooked 1 large bunch, fresh variety of ***GREENS INCLUDING*** kale collard greens dandelion greens escarole mustard greens spinach 1 large onion 2 tablespoons olive oil 3 ounces feta cheese, crumbled

PENNE SALAD WITH TOMATOES GOAT CHEESE & BASIL

Source: Greek Greats 12 ounces penne 3 cups chopped tomatoes 2 teaspoons crushed garlic 2 tablespoons olive oil 2 tablespoons balsamic vinegar 3 ounces goat cheese, crumbled 3/4 cups chopped fresh basil 1/3 cup sliced black olives

PILAF SALAD WITH RED GRAPES, OLIVES AND ALMONDS

Source: Greek Greats 2 cups Sprouted Wheat and Lentil Pilaf, (see below) === SPROUTED WHEAT AND LENTIL PILAF === 1/2 lb. sprouted wheat berries Salt, to taste 1/2 lb. sprouted brown and pink lentils 1 1/2 tablespoons olive oil 2 large onions, chopped === SALAD === 2/3 cup seedless red grapes, halved 1/2 cup cured green olives 1/2 cup chopped or slivered almonds, toasted 8 cups torn crisp salad greens - (to 10) = (such as curly endive, radicchio, 1 hearts romaine and watercress) Olive oil Balsamic vinegar Salt, to taste Freshly-ground black pepper, to taste 1/2 cup crumbled feta cheese, for garnish

PRAWN SALAD WITH BASIL AND FETA CHEESE

Source: Greek Greats 3/4 cups olive oil 2 garlic cloves, minced 1 tablespoon ground coriander seeds 2 1/2 cups minced fresh basil 1 lb. large prawns, shells and removed 1 cup loosely packed arugula, leaves 2 roasted sweet red bell peppers, seeded, chopped 1/2 lb. feta cheese, crumbled freshly cracked black pepper

ROASTED VEGETABLE-AND-FETA CALZONES

Source: Greek Greats 3 cups diced peeled eggplant 2 cups chopped yellow onion 1 1/2 cups diced mushrooms 1 1/2 cups diced zucchini 1 cup diced red bell pepper 1/2 teaspoon pepper 1/4 teaspoon salt 1 tablespoon olive oil 1 cup crumbled feta cheese, (4 ounces) 1/2 cup chopped fresh basil 1 lb. frozen white bread dough, thawed Vegetable cooking spray 1 egg white 1 tablespoon water

SAVORY FETA-SPINACH PINWHEELS

Source: Greek Greats 5 cups all purpose flour 1 1/2 teaspoons salt 2 tablespoons baking powder 1/2 cup grated parmesan cheese 1/2 teaspoon black pepper 1 1/2 teaspoons dried basil 8 ounces cold butter, cut into small piece 1 3/4 cups heavy cream 2 eggs, beaten 1/2 lb. crumbled feta cheese, drained 1 1/2 cups ricotta cheese 1/2 teaspoon dried dill 1/2 teaspoon black pepper 24 ounces frozen chopped spinach, thawed and squeezed 2 eggs, beaten

SMOKED SAUSAGE ANTIPASTO SALAD

Source: Greek Greats 1 lb. turkey smoked sausage or, turkey polska kielba 1 1/2 lbs. sliced 1/8-inch thick 3/4 cups Italian salad dressing 6 cups lettuce, torn 8 leaves romaine lettuce, torn 3 tomatoes, cut into wedges 1 cucumber, sliced 1 carrot, peeled and sliced 1 cup cauliflower pieces 3 ounces black olives 4 green onions, sliced 4 ounces fetz cheese, crumbled

SPANAKOPITA (SPINACH PIE)

Source: Greek Greats 3 Scallions, chopped 1 cup Butter; melted, divided 5 Eggs, beaten 3 package Spinach (frozen, chopped) (10 oz ea) thawed and pressed dry 1 1/2 cups Feta cheese, crumbled 1/2 cup Cottage cheese 16 Pastry sheets or strudel leaves (filo)

SPANAKOPITA NISTISIMI (LENTEN SPINACH PIE)

Source: Greek Greats 1 lb. curly endive 3 lbs. fresh bulk spinach, washed, large stems 3 bunches large scallions, white and green chop together 5 tablespoons fruity olive oil 1 lemon 1 1/2 cups finely chopped fresh dill 1 teaspoon salt freshly ground black pepper 1 tablespoon rice or cracked wheat --pastry--- 1 1/2 cups all-purpose flour extra flour for rolling 1 teaspoon sea salt 1 teaspoon baking powder 5 tablespoons olive oil, (about) 1 tablespoon sesame seeds

SPANAKOPITA PELOPONNISOS (PELOPONNESE SPINACH ROLLS)

Source: Greek Greats 1 kg spinach 1 medium onion, chopped 1 leek, chopped 1 cup chopped spring onions 1/3 cup olive oil 1/2 cup chopped parsley 3 teaspoons chopped dill or fennel 14 teaspoons ground nutmeg salt freshly ground black pepper 8 fillo pastry sheets olive oil, (or butter) for assembling rolls

SPANAKOPITA QUICHE

Source: Greek Greats Vegetable cooking spray 10 ounces frozen chopped spinach, thawed and drained 1 cup 1% low-fat cottage cheese 2 ounces crumbled feta cheese, (1/2 cup) 1/4 teaspoon pepper 2/3 cup nonfat buttermilk 2 eggs 1 egg white 1/4 cup chopped green onions 1 tablespoon chopped fresh oregano 1 clove large garlic 6 sheets frozen phyllo pastry, thawed 2 tablespoons fine dry breadcrumbs, divided 1 1/2 cups sliced plum tomato, (1/4-inch-thick)

SPANIKOPITA

Source: Greek Greats 1 1/2 teaspoons extra-virgin olive oil 1 small onion, finely chopped 1 package frozen chopped spinach - (10 oz), defrosted, and squeezed dry Coarse salt, to taste Freshly-ground black pepper, to taste 1/4 teaspoon ground or freshly-grated nutmeg 4 ounces feta with black pepper or plain feta, crumbled tiny bits 1 egg, beaten 3 tablespoons sour cream 4 sheets phyllo pastry dough - (13" by 17"), defrosted 3 tablespoons melted butter

SPINACH GNOCCHI WITH GORGONZOLA SAUCE

Source: Greek Greats ***GNOCCHI*** 1 10 oz packa frozen chopped spinach, thawed 1 cup packed feta cheese crumbled 1 large egg 1 15 oz contai ricotta cheese 2 cups parmesan cheese, grated 2 cups all purpose flour, (or more) 1 teaspoon salt ***SAUCE*** 2 cups whipping cream 6 ounces gorgonzola cheese, crumbled parmesan cheese, garnish

SPINACH-FETA CHEESE OMELET WITH DILL AND CHIVES

Source: Greek Greats 1 cup seeded chopped unpeeled tomato 1 teaspoon chopped fresh dillweed 1 teaspoon minced fresh chives 1 Dash salt Vegetable cooking spray 1/4 cup chopped purple onion 2 cups loosely packed chopped fresh spinach 3/4 cup hot cooked rice cooked without salt or fat 3 tablespoons crumbled feta cheese, (3/4 ounce) 1 tablespoon chopped fresh dillweed, divided 1 tablespoon minced fresh chives, divided 2 egg yolks 1 tablespoon skim milk 3 egg whites 1 Dash salt 1 tablespoon all-purpose flour 1/8 teaspoon freshly ground pepper Fresh dillweed sprigs, (optional)

STEAMED MUSSELS WITH TOMATO SAUCE AND FETA

Source: Greek Greats 1 tablespoon olive oil 1 cup finely chopped onion 1 medium clove garlic, peeled and minced 3/4 cups dry white wine 1 teaspoon dried oregano, crushed 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon salt 1 28 oz can peeled and diced tomatoes, undrained 1 cup water 1 lb. mussels, washed, beards removed 2 cups rotelli pasta, (8 oz) 1/2 cup finely chopped parsley 3/4 cups crumbled feta cheese freshly ground black pepper to taste

SUMMER ORZO SALAD

Source: Greek Greats 2 cups vegetable broth 2 cups water 1 cup orzo 2 tomatoes, chopped 1 small cucumber, peeled, seeded, and chopped 1/2 cup sliced Kalamata olives 1/2 cup chopped red onion 3/4 cup crumbled feta cheese 2 tablespoons chopped fresh thyme 1/3 cup olive oil 1/3 cup red wine vinegar Salt, to taste Freshly-ground black pepper, to taste

TANGY CHICKEN SALAD

Source: Greek Greats 1/4 cup white wine vinegar 2 tablespoons water 1 tablespoon extra virgin olive oil 1/8 teaspoon salt 1/4 teaspoon cracked black pepper 8 cups torn romaine lettuce 12 ounces grilled chicken breasts 2 cups diced tomato 1/4 cup finely chopped smoked turkey (about 1 1/2 1/4 cup (1 ounce) low fat blue cheese or feta or w Red onion slices

TOMATO, ARTICHOKE AND FETA SALAD

Source: Greek Greats 2 cans artichoke hearts, 14 oz 1/2 lb. feta cheese, cut in 1/2" 1 cup red onion, finely sliced 2 large tomatoes, cut in 1/2" cubes ***FOR THE DRESSING*** 1 tablespoon red wine vinegar 1/4 teaspoon salt 1/2 teaspoon garlic, finely chopped 1 1/2 teaspoons oregano, dried 1/2 teaspoon black pepper 1/2 cup basil leaves, finely sliced 1 cup parsley, coarsely chopped 1/2 cup olive oil

VIDALIA ONION RISOTTO WITH FETA CHEESE

Source: Greek Greats 2 teaspoons vegetable oil 2 cups chopped Vidalia or other sweet onion 2 large garlic cloves, minced 1 1/2 cups Arborio or other short-grain rice 29 ounces vegetable broth, (2 cans) 1/2 cup crumbled feta cheese, (2 ounces) divided 1/3 cup chopped fresh flat-leaf parsley 1/4 cup grated Parmesan cheese Freshly ground pepper

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