Fasolatha (Navy bean Soup)

Summary
Navy bean soup
Servings:8

Ingredients

• 2 1/5 cup navy beans
• 2 medium carrots, sliced in rounds
• 1-2 celery stalks
• 1 batch of celery leaves, coarsley chopped
• 6 oz olive oil
• 2 medium, white onions, finely chopped
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 2 medium tomatoes, finely chopped

Directions

• Soak the beans in water overnight.
• Drain and put in a pot with about 7 cups of cold tap water.
• Add the vegetables and boil for about 1 hour or until beans and vegetables are tender.
• After about 50 minutes, add the oil, salt and pepper.

Source: EatGreekTonight

Fasolatha (Navy bean soup)

Summary
A thick, hearty soup with a tomato base.
Servings: 6

Ingredients

• 1 lb of navy beans
• 3 medium carrots, sliced
• 3 leaves celery, chopped
• 1 cup of olive oil
• 1 medium, white onion, chopped
• 1 pinch of pepper
• 1 pinch of salt
• 1 cup of tomato sauce

Directions

• Soak the beans in water from the previous night.  
• Strain the water and place the beans in a pot with new water. 
• Boil for a while and once again strain.  
• Sautee the onions and garlic in olive oil.
• Add the tomato sauce. You can also add fresh, well-ripened, tomatoes chopped into chunks.
• Add water and bring to a boil.
• Put the strained beans in the pot, add the rest of the ingredients. Let it boil for hours or until the base is thick and the beans are tender.  

Source: EatGreekTonight

Fakes (Lentil soup)

Summary
Lentil soup in a tomato and onion base. Thick and hearty and tasty, too.

Ingredients

• 5 bay leaves
• 6 cloves of garlic, chopped in large pieces
• 1 lb of lentils, soaked in water from overnight
• 2/3 cups of olive oil
• 3 large, white onions, chopped
• 1 pinch of pepper
• 1 cup of tomato sauce
• 6 cups of water

Directions

• Soak the lentils in water overnight.
• Rinse and strain the lentils.
• Chop the onions and garlic. It's nice to leave large chunks of each.
• Place olive oil in a large pot and sautee the onions and garlic.
• Once the onions and garlic have taken some color, carefully add the water. Be careful because the oil will react violently to the cold water.
• Bring to a near boil and add the tomato sauce, salt and pepper. Be careful not to add too much salt as the soup will reduce.
• Bring the soup to a boil and add the rest of your spices.
• Slowly simmer for about an hour or until the soup thickens and the lentils soften.

Source: EatGreekTonight

Tomatosoupa

Summary
A zesty tomato soup, great with a pasta.

Ingredients

• 1 celery (stalks)
• 1/2 cup of olive oil
• 1 lb pasta
• 1 pinch of salt
• 1 pinch of white sugar
• 3 medium, ripe tomatoes

Directions

• Wash, peel, core and crush the tomatoes.  
• Press the tomatoes through a strainer, removing any course pulp and the seeds. 
• Place the juice in a stock pot with the celery, the sugar, the oil, the salt and enough water.  
• Slowly boil the contents for 20 or so minutes then add your pasta of choice.
• Continue to boil until your noodles are cooked to taste.  
• Remove the celery and serve hot. 

Source: EatGreekTonight

Avgolemono soup

Summary
Another variation!
Servings: 4

Ingredients

• 4-6 cups of chicken's broth
• 4 eggs, separated
• 3 lemons, squeezed
• 1 pinch of pepper
• 1/3 cup of rice, cooked for 10 minutes
• 1 pinch of salt

Directions

• Beat egg whites and beat yolks separately and then mix together.  
• Add lemon juice to mixture and beat again. 
• Put some hot chicken broth in bowl and gradually (by spoonfuls) add some of the egg mixture into remaining chicken stock pot.
• Do this slowly...adding a little at a time, as not to curdle.  
• Soup can be heated over a very low heat and stirred constantly. 
• Add the cooked rice, salt, pepper, and any other seasonings to taste.
• Do not boil.  

Source: EatGreekTonight

Volvi me ladoxido

Summary
Mini onion bulbs with dressing
Servings: 6

Ingredients

• 1-2 pinches of dill, finely chopped
• 2-3 tablespoons of olive oil
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 2.20 lbs of shallots (small onion bulbs)
• 4 oz of white vinegar

Directions

• Clean the onion bulbs and boil in a mixture of a little water and half the vinegar for 15-20 minutes.
• Beat the remaining vinegar, oil, salt, pepper and dill.
• Drain the onion bulbs.
• Pour the oil and vinegar dressing over top and serve. 

Source: EatGreekTonihgt

Tziyerosarmas

Summary
Lamb or Calf Liver. 
Servings: 4

Ingredients

• 1 beef liver, lamb or calf
• 4 tablespoons of unsalted butter, melted
• 2 tablespoons of dill, chopped
•  5 eggs
• 3/4 cup of milk
• 1 teaspoon of mint, chopped
• 1-2 pinches of pepper
• 1/2 cup of raw rice
• 2-3 pinches of salt
• 1-2 sausage casings
• 1 scallion, chopped

Directions
 Stuffing:

• Skin the liver.
• With scissors, cut it into small pieces and place them in a bowl.
• Add rice, eggs, scallions, dill, mint, salt and pepper and mix well.  
• Wash the casings and dip them in warm water to open them well.
• Place the stuffing in the casings (as you would stuff a sausage).
• Fold the edges over carefully and place folded side down on a buttered pan.  
• Pour the melted butter over top and bake at 325 degrees for 45 minutes.

Source: EatGreekTonight

Tyropites

Summary
Hot cheese pastries. (A variation of Tyropita)

Ingredients

• 7/8 cup of feta cheese
• 1/2 cup of cottage cheese
• 2 eggs, beaten
• 1/2 package of fyllo, approx. 8 sheets
• 3 1/2 oz of olive oil
• 3 tablespoons of parsley, fresh, flat leaved, chopped
• 1 pinch of pepper

 Directions

• Crumble feta cheese into a bowl.  
• Add cottage cheese, parsley and eggs and beat together with fork until well blended. 
• Season with pepper.
• Cut fyllo pastry down the longest length into 7cm/2 3/4 in strips.  
• Take 1 strip and cover other strips with damp tea towel. 
• Brush strip with olive oil and put a heaped teaspoon of the cheese mixture on the bottom left-hand corner.  
• Fold over the corner with the filling so it meets long side edge and forms a triangle. 
• Continue folding the filling up and over from side to side to form a neat triangle.  
• Place on an oiled baking tray and brush with oil. 
• Continue with the rest of the fyllo pastry and mixture is used.  
• Bake in preheated oven 190 degrees C/375 degrees F /Gas mark 5 for 15 minutes until golden brown. 

Source: EatGreekTonight

Tyropita

Summary
A delicious, cheese filled pastry.
Servings: 6

Ingredients

• 3 tablespoons of usalted butter
• 1lb of feta cheese
• 1/4 lb of kefalograviera cheese, grounded
• 1 pinch of dill, diced
• 4 eggs, beaten
• 1 lb of fyllo
• 1 small margarine
• 1 cup of milk
• 1 pinch of pepper

Directions

• Mash the feta cheese with a fork and add the kefalograviera, milk, butter, dill (or mint), eggs and pepper. 
• Butter a pan with the margarine and place half the sheets of fyllo on the bottom also buttered with the margarine (so it doesn't stick).  
• Pour the cheese mix and cover with the rest of the fyllo sheets, also buttered with margarine. 
• Bake in medium oven for about 1 hr.  

Source: EatGreekTonight

Tyrokavteri

Summary
A spicy cheese spread.

Ingredients

• 1 lb of feta cheese, crumbled
• 8 oz of cream cheese
• 1 cup of lemon juice
• 1/2 of olive oil
• 1/4 teaspoon of pepper (gound white pepper)
• 4 red peppers, diced and roasted
• 2 teaspoons of tabasco sauce
• 1 cup of whiping cream (Half and half)

 Directions

• Soften cream cheese in large bowl with mixer.  
• Add feta, lemon juice, and white pepper. 
• Slowly add olive oil until all of the oil is absorbed.  
• Mix in half & half until the mixture is smooth and soft. 
• If the mixture is hard, add a little more half & half to soften.  
• Add roasted peppers. 
• Serve with bread.  

Source: EatGreekTonihgt

Tzatziki

Summary
The famous cucumber dip that goes with everything.
Servings: 6

Ingredients

• 1 cucumber
• 1 pinch of dill, diced
• 4 cloves of garlic, pressed
• 2 tablespoons of olive oil
• 1 pinch of pepper
• 1 pinch of salt
• 1 teaspoon of vinegar (red wine vinegar)
• 2 cups of yogurt, pressed with cheese cloth

 Directions

• grate the cucumber.
• strain tightly using a cloth until very dry.
• mix in all other ingredients.

 Source: EatGreekTonight

Taramosalata

Summary
Greek style caviar that even the kids would like.
Servings: 6

Ingredients

• 1 1/2 lemon, squeezed
• 1 cup of olive oil
• 1 small, yellow onion
• 2/3 lbs of potatoes, boiled
• 1/4 of tarama (fish roe)

Directions

• Mash the tarama, potatoes and onion together.
• Beat the mix until very soft and creamy.
• Add the olive oil and lemon juice together and mix very slowly with other ingredients.
• Serve with olives.

 Source: EatGreekTonight

Taramokeftedes (Fish roe balls)

Summary
Fish roe balls
Servings: 6

Ingredients

• 1 1/2 cup of wet crumbs of bread
• 1-2 pinches of dill, finely choped
• 5 tablespoons of flour for all purposes
• 1-2 pinches of mint, finely choped
• a little of vegetable oil
• 1/2 of a medium, white onion, grated
• 1-2 cups of parsley, finely choped
• 1-2 pinches of pepper
• 1 cup of tarama (fish roe)

Directions

• Soak the fish roe in water overnight.
• Preheat the oil and fry the onions well.
• In a bowl, add the onions, fish roe, bread crumbs, seasonings and flour and knead well until mixture becomes a stiff dough.
• Roll into balls and fry in a little heated oil.
• Drain and serve hot.

Source: eatgreektonight

Sykotakia Ladorigani

Summary
Pan fried Liver. Chicken, lamb or beef liver. For when you're mad at the kids!
Servings: 5

Ingredients

• 1 lb of beef's liver
• 2 cloves (optional)
• a little flour for all purposes, for dredging
• 1 lemon, squeezed
• a little oil, for frying
• 1 pinch of oregano
• 1 pinch of pepper
• 1 pinch of salt

 Directions

• Wash the liver very well.  
• If using lamb or calf liver, cut it into strips or cubes.
• Season the liver with salt and pepper and dredge in the flour. 
• Shake off excess and fry in the olive oil over medium-high heat. 
• Add the oregano, lemon juice and garlic (if used).  
• Pour the contents of the pan onto a serving dish and serve with lemon wedges and bread for dipping into the oil/lemon/oregano mixture.
• May also be served as a main course. Simply increase the quantities according to how many people are being served. Serve with either fried potatoes or plain white rice.

Source: www.eatgreektonight.com

Spanakopita (Spinach pie)

Summary
Spinach pie
Servings: 6

Ingredients

• 1 lb of feta cheese
• 1 bunch of dill, diced
• 2 eggs
• 1 lb fyllo pastry
• 1 leek, finely choped
• 1 1/2 cup of olive oil
• 1 pinch of pepper
• 1 pinch of salt
• 2/3 lbs of scallions, sliced
• 2 lbs of spinach

Directions

• Clean and boil the spinach lightly.  
• Strain it well and chop it. 
• Brown the green onions and the leek lightly in a pot using half the olive oil . 
• Remove from the heat and add the dill, the eggs, the spinach and salt & pepper.  
• Oil a pan and spread half the sheets of fyllo sheets. 
• Spread the spinach mix on top and sprinkle with Feta cheese and cover with the other sheets.  
• Oil the top and bake in medium oven for about 1 hr. 

Source: www.eatgreektonight.com

Saganaki (Fried Cheese)

Summary
This variation uses egg to create a light coating. 
Servings: 4

Ingredients

• 1 cheese (kefalotiri), cut into 3-4 pieces
• 1 egg
• 1/4 cup of flour for all purposes
• 1 lemon, squeezed

Directions

• Beat the egg in a bowl and put the flour on a plate.
• Dip the pieces of cheese in the egg, then roll in the flour.
• Heat butter in a frying pan and fry the cheese until the flour coating is golden.
• Squeeze a lemon on the cheese before removing from the pan and serve immediately (excellent hot).

Source: www.eatgreektonight.com

Revithokeftedes

Summary
Chickpea Balls
Servings: 6

Ingredients

• 2 eggs, beaten
• 1/2 cup of flour for all purposes
• 1 medium, white onion, finely choped
• 1 teaspoon oregano
• 2.20 lbs of chick peas
• 1-2 pinches of pepper
• 2 1/4 cup of mashed potatoes
• 2-3 pinches of salt

Directions

• Soak the chickpeas overnight.
• Boil chickpeas for 40 minutes.
• Strain and mash.
• Add the mashed potatoes, beaten eggs, onion, 4-5 tablespoons (60-75ml) flour and seasonings.
• Mix the ingredients well and form into balls.
• Turn and fry until browned.
• Drain and serve hot.
• Roll the balls in remaining flour and fry in a little oil until golden brown.

Source: www.eatgreektonight.com

Patatokeftedes

Summary
Potato Balls
Servings: 6


Ingredients

• 3-4 tablespoons of feta cheese, grated
• 2-3 eggs, beaten
• 4 oz of flour, for all purposes
• 1 pinch of mint
• just a little vegetable oil
• 1-2 pinches of parsley
• 1-2 pinches of pepper
• 2.20 lbs of potatoes
• 2-3 pinches of salt

 Directions

• Boil the potatoes in salted water until tender.
• Strain and mash the potatoes.
• Add the eggs, feta, salt, pepper, mint and parsley.
• Mix well and form into small balls.
• Roll the balls in the flour and fry in hot oil.
• Turn and continue frying until browned.
• Drain well and serve hot.

 Source: www.eatgreektonight.com