Boureki with Minced Meat (Rolls with Minced Meat)

Delicious, crunchy rolls, with onions, leek and spicy cheese. Serve them when you throw a party and they will steel the show!

Ingredients

• a pack of filo pastry
• 750g minced beef
• 1 leek, finely chopped
• 2 red onions, thinly sliced
• ⅓ teacup of extra virgin olive oil
• ⅓ teacup of white dry wine
• 2 teacups of grated, spicy gruyere cheese
• ½ bunch of parsley, finely chopped
• ½ bunch of mint, finely chopped
• salt
• freshly ground pepper

Method

Put the olive oil in a wide, shallow casserole and stir fry the minced meat for 6-7 minutes, until it changes colour. Add the onions and leek and stir fry for another 6-7 minutes, until they wilt.  Pour the wine in and wait for the alcohol to evaporate. Reduce heat, season with salt and pepper and put the lid on. Simmer for 20 minutes over low heat until the liquids reduce. Then add the herbs and the gruyere. Combine everything well and leave to cool completely. Cut each filo sheet into 4. Brush with oil. Spoon some of the filling on each quarter and roll it over. Pop them in a baking tray lined with greaseproof paper. Brush with olive oil and bake at 180ºC for 30 minutes until golden and crispy.
Alternatively: You can fry them if you wish.

portions 32

Preparation Time 30 minutes

Baking time 30 minutes

Source: argiro.com.gr

Baked beans

The traditional recipe for baked beans. Tasty, nutritious and Lenten recipe.

 
4.5 stars from 4 Chef

Preparation: 10 minutes | Cooking: 1 hours and 35 minutes | Total: 1 hours and 45 minutes
Recipe for: 6 servings

Nutrients for 1 serving
Calories: 486 calories | Fat: 23 gr.

Recipe Ingredients:

• Giants (beans): 500 gr. 
• Grated peeled tomatoes: 750 gr.  
• Chopped onions: 2 medium  
• Chopped Garlic: 1 clove  
• Olive oil: 2/3 cup  
• Tomato paste: 2 teaspoons  
• Salt and pepper: as you like  
• Sugar: 1 teaspoon  
• Dry oregano: 1/2 teaspoon  
• Dry thyme: 1 teaspoon  
• Daphne: 2 sheets

Instructions:

1. Put the beans in plenty of water and let it rise overnight. The next day drain and place in saucepan with plenty of water to boil until soft but not completely cooked. Drain and keep 1 cup of water. Put the beans in an oven pan. 
2. Heat oil in another pan and fry the onion for 3 to 4 minutes. Add the onion and continue for another 1 minute. Add the tomato, tomato paste, lots of salt, some sugar, bay leaf, oregano and thyme. Simmer for 4 minutes. Remove from heat and pour the sauce into the pan with the beans. Stir. 
3. Bake beans in the oven at 180 degrees for 40 minutes. If you see that it's getting dry very quickly, add boiling water. 
4. Serve warm beans and if you want, pour extra olive oil and dried thyme. 

Source: Radicio

Pork fried

Delicious and easy recipe for fried pork cooked in wine, garlic and rosemary. Very aromatic snack!

Preparation: 15 minutes and the time for marinating | Cooking: 35 minutes | Total: 50 minutes and the time for marinating
Recipe for: 4 servings 

Nutrients for 1 serving
Calories: 567 calories | Fat: 42 gr. 

Ingredients:

• Cut bites pork: 1000 gr. 
• Olive oil: 5 tablespoons  
• White dry wine: 2 cups  
• Chopped rosemary: 2 to 3 sprigs (leaves only)  
• Grated garlic: 4 cloves  
• Pepper: 2 to 3 Pinches
• Salt: as you like  
• Dry thyme: 1 teaspoon

Instructions:

1. Place in a glass bowl, meat along with rosemary, garlic, pepper, half wine and half the olive oil. Stir well, cover and leave in a cool place to marinate for 2 to 3 hours.
2. Remove pork from marinade, and keep the marinade aside. Heat the remaining olive oil in large frying pan and cook the meat until browned on all sides. Add the marinade, the remaining wine and the thyme, lower the heat, cover pan and simmer for about half an hour until the meat is tender.
   
3. Salt, transfer to a platter and serve immediately. 

Source: Radicio

Mpourekakia

Summary
Minced meat stuffed in a fyllo pastry.

Ingredients

• 1 lb of ground beef
• a little, unsalted butter
• 1 cup of feta cheese, grated
• 2 eggs, beaten
• 1 package fyllo pastry
• 2 tablespoons of liquor (Marsala)
• 1/2 teaspoon of nutmeg
• 1/4 cup of olive oil
• 1 medium, white onion, grated
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 2 tablespoons of tomato (paste)
• 2 cups of water

Directions

• In a saucepan add oil & saute onion.
• Add mince and brown.  
• Mix the tomato paste with about 2 cups water and add marsala and spices and cook on med. heat until mince is cooked and not much sauce remaining in pan.
• Remove from stove, add grated feta cheese, beaten eggs, stir, put aside. 
• Remove fyllo pastry from package and cut down lengthwise.  
• Keep covered with a moist tea towel.
• Take one cut sheet and brush with melted butter, then fold lengthwise again so you have a long strip, doubled.  
• At bottom, place a spoonful of mixture. 
• Pick fyllo from bottom and fold upwards about 3cm enclosing the meat mixture press sides,then start folding to make a triangle making sure the corners are not sticking outside the fold.  
• You go right, right, bring that point to the left side and left again and so on until you reach the top. 
• Brush top of triangle with melted butter and place on baking greased baking tray,  
• Bake in 200 degree oven until golden brown. 
• These triangles can be frozen uncooked.  
• When cooking from frozen stage don't defrost first. 
• Sometimes you may have to flip them over in the oven.  

Source: EatGreekTonight

Marinated octopus salad

Summary
A "Meze" to accompany Ouzo!
Servings: 6

Ingredients

• 1-2 of pinches dill
• 1 medium octopus
• 1/3 cup of olive oil (at your own discretion)
• 1 large, red onion
• 2-3 pinches of oregano
• 1-2 pinches of pepper
• 1 medium, green pepper
• 2-3 pinches of salt
• 2 medium tomatoes
• 1-2 tablespoons of red wine's vinegar

Directions

• First, boil your octopus for about 35-45 minutes depending on its size.  
• While you are waiting, finely chop all other ingredients and set aside.
• When octopus is ready, cool down with cold water and clean away the slimy red skin and remove the "head" which is the mouth area of the octopus.
• Do this after boiling the octopus instead of before because it is easier.
• Chop up your octopus into 2 cm cubes, add all the other ingredients, and add oil and vinegar as if it were a salad. (Greeks use heaps!!!)
• Hint: this dish is tastier if you put it in the fridge for about half an hour before serving.  
• Kali oreksi!!!

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

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

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

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

Mydia me tomata kai skordo

Summary
Mussels with Tomato and Garlic 
Servings: 6

 Ingredients

• 3-4 cloves of garlic, sliced
• 2.20 lbs of mussels
• 2-3 teaspoons of olive oil
• 1-2 pinches of parsley
• 1-2 tablespoons of pepper
• 2-3 pinches of salt
• 2-3 medium tomatoes, finely choped
• 6 oz of white wine

 Directions

• Wash the mussels thoroughly.
• Brown the garlic in the oil.
• Add the mussels and stir well.
• Pour in the wine and stir.  
• Add the tomatoes, parlsey and seasonings.
• Boil for 20 minutes.
• Serve warm with fresh parsley.

 Source: www.eatgreektonight.com

Marinated octopus

Summary
Tradition Greek style octopus in marinade.

Ingredients

• 1/2 cup of lemon juice
• 2 medium octopus
• 1 cup of olive oil
• 1 large, yellow onion, chopped
• 1 tablespoon of oregano
• 1 teaspoon of pepper
• 2 teaspoons of rosemary
• 1 cup of white vinegar

 Directions

• Place octopus in a large pan with plenty of water and boil for 2 hours. 
• Remove from heat; wash and remove the skin. 
• Cut in desired size pieces. 
• In a bowl, combine all the ingredients, except the lemon juice, and add octopus. 
• Mix well, cover, and refrigerate for several hours or overnight.
• When ready to serve, stir in the lemon juice. 

Source: www.eatgreektonight.com

Kokoretsi

Summary
Lamb's intestines. Yuck! 
Servings: 7

Ingredients

• 1-2 handful of kefalotiri cheese (grated goat cheese)
• 2.20 lbs of lamb entrails
• 2 lamb intestines
• 1 lemon, squeezed
• 2-3 of olive oil
• 1-2 pinches of oregano
• 1-2 pinches of pepper
• 2-3 pinches of salt

 Directions

• Turn the intestines inside out and wash thoroughly.
• Cut the entrails into small pieces and wash them well.
• Drain and place in a bowl.
• Sprinkle with the desired salt, pepper, oregano and grated cheese.
• Pour a little oil over top.
• Place pieces on a small skewer, alternating the pieces of liver, lung, heart, fat and testicles until all pieces are used.
• Wrap with the intestines and cook on a spit or in the oven, basting with a mixture of olive oil and lemon juice.
• Remove the skewer and cut into slices.
• Serve with lettuce leaves and oregano.

Source: www.eatgreektonight.com

kalamari

Summary
Deep fried squid, a crowd favourite. 
Servings: 6

Ingredients

• 1 cup of flour for all purposes
• 1 cup of kalamari, choped to bite-sized pieces
• 1 cup of white onions, finely diced
• 1 pinch of pepper
• 1 pinch of sea salt

 Directions

• Wash the kalamari.
• Place the flour in a mixing bowl and lightly flour the kalamari.
• Salt and pepper the kalamari to taste.
• Place the kalamari in the heated vegetable oil. Fry until golden.

Source: www.eatgreektonight.com

Garides me feta

Summary
Shrimp with feta
Servings: 4

Ingredients

• 1 bay leaf
• 1/4 lb of feta cheese, thickly sliced
• 2 cloves of garlic, crushed
•  4-6 oz of olive oil
• 1 medium, white onion, finely choped
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 1 3/4 lbs of shrimps
• 1 teaspoon of white sugar
• 2 medium tomatoes, finely choped

Directions

• Fry the onions in oil until transparent.
• Add the tomatoes, garlic, bay leaf, salt, pepper, sugar and a little water.  
• Simmer for 20 minutes.
• Clean the shrimp.
• Place the shrimp in a clay pot and cover with the onion mixture.
• Place the feta slices on top.
• Bake in a very hot oven for 6 to 8 minutes.

Source: www.eatgreektonight.com

Fava

Summary
A Mezedes, or the food you serve to show hospitality and have visitors linger longer!

Ingredients

• 1 bay leaf
• 1-3 cloves of peeled garlic
• 1 lemon (squeezed)
• 2/3 cup of olive oil
• 1 lb of peas (yellow split)
• 1 pinch of pepper
• 1 handful of scallions, white and tender, green only, finely choped
• 1 pinch of sea salt
• 3 shallots, peeled

Directions

• Wash peas and remove pebbles.  
• Place in pot with shallots, bay leaf and garlic, and add enough water to double cover peas. 
• Turn heat on high and bring to boil.  
• Cover and let simmer for 1/2 hour until peas are mashable. 
• Stir occasionally and add water if necessary.  
• When soft, drain peas. 
• Remove the bay leaf, garlic and shallots.  
• Food process or hand mash peas. 
• Add 3/4 of the olive oil and mix until it is light and fluffy.  
• Season with salt and pepper and add lemon juice to taste. 
• Serve on a plate drizzled with olive oil and topped with chopped scallions.  

Source: www.eatgreektonight.com