Using an air fryer is the perfect method to make beautifully textured, light and healthy Kolokithokeftedes. This tongue twister of a zucchini patty appetizer is one of Greece’s most beloved dishes, blending freshly grated zucchini with scallions, herbs, feta cheese and kefalotiri.
Chicken, potatoes, lemon, oregano, and olive oil are some of the most iconic components of Greek gastronomy. And they all come together to make a zesty savory comforting meal in this Greek lemon chicken and potatoes recipe.
Travel to the picturesque Greek island of Sifnos and learn how to cook their most famous dish — Lamb Mastelo. This recipe is easy to follow and walks you through how to make this unique and delicious dish.
Manestra is a humble one-pot dish common throughout Greece. At its most simple, it’s just orzo (in Greek called kitharaki) in tomato sauce. You can make that sauce from tomato paste or with canned or fresh tomatoes (wait till they’re in season). But you can also dress it up a bit and make it heartier with a little chicken or other meat. That’s what I’ve done here, because that’s how I remember eating it.
Get all the satisfaction of Spanakopita in a fraction of the time with these Spanakopita Stuffed Mushrooms. They’re super tasty, easy to make, vegetarian, and gluten-free.
This Mushroom Pasta recipe is a riff on one of my favorites that I developed for Opa! The Healthy Greek Cookbook. The dish was based off one I had in Athens, using pasta and mushrooms from Crete where my family roots are from. It’s an umami bomb that combines meaty wild mushrooms with cheese and a little cream/Greek yogurt. In this recipe, I’m also suggesting adding saffron, which plays off the richness with more nuance and depth of flavor. It’s optional, but I highly recommend it. Cooking it all in one pot makes the process seamless and clean up is easy when you’re done.
It seems like avocado toast gets all the glory, but in my heart a rich, rustic, mushroom toast ranks no. 1. And it’s surprisingly easy to make with this recipe. Enjoy it any time of day: breakfast, lunch, brunch, second breakfast, etc. You will thank me.
Beans and legumes comprise one of the cornerstones of the Greek diet. And it’s no wonder — they’ve existed in Greece since before the Bronze Age. They are a humble ingredient that makes a sustainable source of protein and ultimately satisfaction. That’s why you can find Fasolada — Greek White Bean Soup — throughout the country and diaspora.
Stifado is a traditional Greek braise that features pearl onions usually in equal quantities to the amount of meat that is being braised with them. But this recipe is a different take, braising chestnuts with pearl onions. The result is an intoxicating tomato sauce laced with cinnamon and cloves. This recipe is delicious to eat on its own, over some rice, mashed potatoes or winter squash, or noodles. It’s also vegan and gluten-free.
Fall is all about comfort food, but that doesn’t mean we have to sacrifice being healthy. It also doesn’t mean that your healthier dishes have to be boring. This Harvest Quinoa Pilaf isn’t your every day grain bowl. Instead, it’s packed with energy boosting and vitamin-rich ingredients like quinoa, pomegranates, and sweet potatoes. Together, they create a dynamic combination of flavors, textures, and colors. What’s not to love?! Oh, and it’s also is super easy to make and only uses one pot, for easy cleanup.