| 181 | Zucchini and Feta Cheese Fritters (Kolokithokeftedes) | 30 m | 30 m | 1 potato, 3 zucchini, shredded, 1 egg, beaten, 1/2 sweet onion, finely chopped, 10 fresh mint leaves, finely chopped, 1 (8 ounce) package feta cheese, crumbled, 1/4 cup dry bread crumbs, 6 tablespoons all-purpose flour, 1/2 cup olive oil, or as needed, salt and ground black pepper to taste | * Bring a saucepan of lightly salted water to a boil, and place the potato into the water. Boil until tender, about 20 minutes remove and let cool. When cool enough to handle, finely dice. * In a bowl, mix together the cooked potato, zucchini, egg, onion, mint leaves, feta cheese, and bread crumbs to make a mixture that holds together when pressed lightly. * Place flour into a separate shallow dish. Form the zucchini mixture into small patties, and dredge patties in flour on both sides. * Heat the olive oil in a skillet over medium heat. Pan-fry the zucchini patties until golden brown, 3 to 5 minutes per side. Drain the patties on paper towels serve hot. |  |
| 182 | Greek Traditional Turkey with Chestnut and Pine Nut Stuffing | 30 m | 4 h 15 m | 1 cup chestnuts, 2/3 cup butter, 1/4 cup orange juice, 1/4 cup tangerine juice, 2/3 cup lemon juice, 1 (10 pound) whole turkey, salt and ground black pepper to taste, 1/2 pound ground beef, 1/2 pound ground pork, 1/4 cup chopped onion, 1/2 cup uncooked instant rice, 1/4 cup pine nuts, 1/4 cup raisins (optional), 1/3 cup butter, 1/2 cup chicken broth, 2 tablespoons brandy, 1 teaspoon salt, 1/2 teaspoon ground black pepper | * Preheat oven to 325 degrees F (165 degrees C). * Make a small incision on sides of each chestnut, and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop. * Melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper. * In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine. * Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C). |  |
| 183 | Sylvia's Easy Greek Salad | 15 m | | 3/4 cup red bell pepper, chopped, 3/4 cup chopped green bell pepper, 1 cup cucumber - peeled, seeded and chopped, 1 tomato, chopped, 1/2 cup diced red onion, 4 large black olives, quartered, 1/2 cup crumbled feta cheese, 1/2 cup vegetable oil, 2 teaspoons white wine vinegar, salt to taste | * In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives. * Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve. |  |
| 184 | Feta and Roasted Red Pepper Dip | 5 m | | 1 roasted red bell pepper, 1 clove garlic, minced, 8 ounces feta cheese, 1/4 cup plain yogurt, 1 pinch cayenne pepper, or to taste | * Place the roasted pepper, garlic, feta cheese, yogurt, and cayenne pepper into a blender. Cover, and blend until smooth. |  |
| 185 | Melitzanes Imam | 30 m | 45 m | 1 eggplant, 1 (14.5 ounce) can diced tomatoes, drained, 1 tablespoon tomato paste, 1 medium onion, chopped, 1 tablespoon minced garlic, or to taste, 1 teaspoon ground cinnamon, or to taste, 3 tablespoons olive oil, salt and pepper to taste | * Preheat the oven to 350 degrees F (175 degrees C). * Slice the eggplant in half lengthwise, and hollow out the halves leaving about a 1 centimeter shell. Set the flesh from the insides aside for later use. Place the shells on a baking tray, and drizzle with a little olive oil. * Bake for about 30 minutes in the preheated oven, until soft. * While those are baking, chop the leftover eggplant into small pieces. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic cook and stir for a few minutes. Add the chopped eggplant cook and stir until tender. Mix in the tomatoes and tomato paste until well blended. Simmer over low heat until the halves in the oven are ready. * Remove the baked eggplant shells from the oven, and spoon in the tomato and eggplant mixture. Sprinkle a little cinnamon over the top of each one, and return them to the oven. Bake for another 30 minutes or so. |  |
| 186 | Roasted Garlic Tyrokavteri | 15 m | | 1 (6 ounce) jar roasted red peppers, drained and coarsely chopped, 1/4 cup roasted garlic, 1 teaspoon hot pepper sauce, or to taste, 1/2 cup freshly squeezed lemon juice, 1/4 teaspoon dried oregano, 1/8 teaspoon ground white pepper, 8 ounces crumbled feta, 4 ounces cream cheese, softened, 1/4 cup extra-virgin olive oil, 1/4 cup half-and-half (optional) | * Place roasted red peppers, roasted garlic, hot pepper sauce, lemon juice, oregano, and white pepper into a blender puree until smooth. Add feta and cream cheese, and puree until smooth. * With blender running, slowly pour in olive oil until incorporated and thickened. Stir in half-and-half if needed to achieve a dip consistency. Cover and store in the refrigerator until ready to serve. |  |
| 187 | Pennsylvania Greek Sauce | 10 m | 50 m | 1 pound ground beef, 2 small onions, chopped, 1 (8 ounce) can tomato sauce, 1 cup water, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1 teaspoon crushed red pepper flakes, 2 teaspoons prepared yellow mustard | * Place the beef in a large skillet over medium heat. Cook until beef is completely brown drain. Stir the onions, tomato sauce, water, salt, pepper, oregano, basil, garlic powder, cumin, red pepper flakes, and yellow mustard into the beef. Bring to a boil lower heat to medium-low and simmer 45 minutes, stirring occasionally. |  |
| 188 | Mediterranean Chicken with Pepperoncini and Kalamatas | 20 m | 6 h 30 m | 12 pepperoncini peppers, rinsed and drained, 1 cup sliced pitted kalamata olives, 8 cloves minced garlic, 3 1/2 pounds chicken leg quarters, 1 1/2 teaspoons paprika, 1/4 teaspoon salt, 1/4 teaspoon fresh ground pepper, 1/2 teaspoon grated lemon zest, 1/2 cup fresh-squeezed lemon juice, 1 cup sour cream, 1/2 teaspoon paprika | * Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers. * Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice. * Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm. * Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika. |  |
| 189 | Baklava | 30 m | 30 m | 1 cup unsalted butter, 1/2 (16 ounce) package phyllo dough, 2 cups chopped pecans, 1 1/2 tablespoons whole cloves, 1 1/2 cups water, 1/3 cup white sugar, 1 cinnamon stick, 1 cup honey | * Preheat oven to 350 degrees F (175 degrees C). * Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan layers until pan is 3/4 full. * With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough. * Bake 45 to 50 minutes in the preheated oven, until golden brown. * Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes. * Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds. * Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds. |  |
| 190 | Greek Pasta Salad II | 5 m | 15 m | 1 (16 ounce) package rotini pasta, 1 (10 ounce) package frozen chopped spinach, 3 tablespoons olive oil, 3 cloves garlic, minced, 7 ounces crumbled feta cheese, 1 tablespoon dried dill weed, salt and pepper to taste | * Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain and reserve. Meanwhile, in a medium saucepan over medium heat, bring water to a boil. Add spinach and cook for 5 minutes or until spinach is tender drain and reserve. * In a large pot over medium heat, warm olive oil and saute garlic until golden add pasta and spinach and mix. * Remove from heat and let cool for ten minutes. Add feta and dill mix well and serve. |  |
| 191 | Creamy Yogurt Hummus | 5 m | | 1 (15.5 ounce) can garbanzo beans, drained, 1 clove garlic, peeled, 1 teaspoon salt, 1/2 cup fresh lemon juice, 2/3 cup plain non-fat yogurt | * In a blender or food processor, blend garbanzo beans until smooth. Mix in garlic, salt, lemon juice and yogurt. Blend to desired consistency. |  |
| 192 | Chef John's Spinach and Feta Pie | 15 m | 30 m | 1 tablespoon butter, 1 pound fresh spinach, 12 eggs, salt and freshly ground black pepper to taste, 1 pinch cayenne pepper, 6 slices bacon, chopped, 1/2 onion, diced, 1 pinch salt, 3 ounces crumbled feta cheese | * Preheat oven to 350 degrees F (175 degrees C). * Heat butter in a large oven-safe skillet over high heat. Toss spinach in hot butter until wilted, about 30 seconds. Drain spinach well and squeeze it as dry as possible. Transfer to a cutting board and chop. * Beat eggs in a bowl with salt, black pepper, and cayenne pepper until thoroughly combined. * Place bacon in the same skillet used to cook spinach and cook over medium-high heat, stirring occasionally, until bacon has rendered its fat and is almost crisp, 5 to 8 minutes. Use a paper towel held in a tongs to remove excess bacon grease. Reduce heat to medium saute onion with bacon and a pinch of salt until onion is translucent, about 5 more minutes. * Saute chopped spinach with bacon and onion until spinach is hot pour in eggs. Use a wooden spoon to distribute spinach evenly throughout the eggs. Sprinkle feta cheese over mixture. * Bake in the preheated oven until eggs are set, 10 to 15 minutes. Top may still be a little wet. * Turn on oven's broiler. Broil pie until top is lightly golden brown, 2 to 3 minutes. |  |
| 193 | Greek Burgers | 25 m | 10 m | 1/2 cup mayonnaise, 1 teaspoon minced garlic, 2 pounds ground lamb, 1/4 cup breadcrumbs, 1 cup trimmed, diced fennel bulb, 3 tablespoons shallots, minced, 1 teaspoon dried oregano, 1/2 teaspoon salt, ground black pepper to taste, 1 tablespoon olive oil, 8 hamburger buns | * In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 1 hour. * Preheat grill for high heat. * Mix together lamb, breadcrumbs, fennel, shallot, oregano, and salt. Form into 3/4-inch-thick patties, and sprinkle black pepper over each. * Brush grate with olive oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with garlic mayonnaise. |  |
| 194 | Duke | 5 m | | 32 ounces plain yogurt, 2 large cucumbers, chopped, 1 tablespoon chopped fresh dill weed, 1 bunch green onions, chopped, salt to taste | * In a medium-size mixing bowl, combine yogurt, cucumbers, dill, green onion and salt. Serve chilled. |  |
| 195 | Greek Souvlaki Dressing | 10 m | | 2 tablespoons red wine vinegar, 1/2 clove minced garlic, 1/4 teaspoon dry mustard powder, 1 pinch salt, 1 pinch ground black pepper, 2 teaspoons dried oregano, or to taste, 1/2 cup extra virgin olive oil | * Whisk together vinegar, garlic, mustard powder, salt, pepper, oregano, and olive oil together until blended. Pour into a glass dressing container, and allow to stand at least 2 hours before serving. |  |
| 196 | Stuffed Bell Peppers, Greek Style | 20 m | 1 h | 2 tablespoons extra virgin olive oil, 1 1/4 cups onion, chopped, 1 pound ground lamb, 3/4 cup white rice, 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon dried mint, crushed, 1 cup water, 1/4 cup chopped fresh parsley to taste, 1 (14.5 ounce) can chicken broth, 1 (14.5 ounce) can petite diced tomatoes, 6 green bell pepper, top removed, seeded | * Preheat an oven to 350 degrees F (175 degrees C). * Heat the olive oil in a large skillet over medium-high heat. Stir in the onion and ground lamb cook and stir until the onion is tender, and the meat is no longer pink, about 7 minutes. Stir in the rice, salt, black pepper, and mint cook 5 minutes longer. Add the water and parsley. Reduce the heat to medium-low, and continue cooking and stirring until the water has been completely absorbed by the rice, about 15 minutes. Stir the chicken broth and diced tomatoes together in an oven-proof dish that will just fit the peppers. Scoop the lamb mixture into the bell peppers, and place them into the dish. * Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes. |  |
| 197 | Tiropitas | 20 m | 30 m | 1 (16 ounce) container small curd cottage cheese, 5 eggs, beaten, 8 ounces feta cheese, crumbled, 1 cup butter, melted, 1 (16 ounce) package frozen phyllo pastry, thawed in refrigerator | * Preheat the oven to 425 degrees F (220 degrees C). * In a large bowl, mix together the cottage cheese, eggs and feta cheese until well blended. Brush melted butter onto one sheet of phyllo dough at a time, and layer them in the bottom of a 9x13 inch baking dish until you have 7 sheets. Let the sheets rest up against the sides of the dish as well. Spread the cheese mixture over the phyllo layers, then repeat the process with 7 more sheets, tucking in the sides around the edges. * Bake for about 30 minutes in the preheated oven, until golden brown and crisp. Cut into squares and serve warm. |  |
| 198 | Greek Salad IV | 10 m | | 4 large tomatoes, chopped, 1 green bell pepper, chopped, 1 cucumber, peeled and chopped, 1 red onion, chopped, 3 ounces crumbled feta cheese, 1/4 cup olive oil, 1/8 cup lemon juice | * In a large bowl, combine the tomatoes, green bell pepper, cucumber, red onion, olive oil, and lemon juice. Refrigerate until thoroughly chilled. Sprinkle with feta cheese before serving. |  |
| 199 | Greek Layer Dip | 15 m | | 2 (10 ounce) containers red pepper hummus, 3/4 cup crumbled feta cheese, 3/4 cup peeled and diced cucumber, 1/2 cup diced fresh tomato, 1/2 cup finely chopped Kalamata olives, 1/4 cup olive oil, 1 teaspoon dried oregano | * Spread the hummus in a smooth layer in an 8x8-inch baking dish. * Layer the feta cheese, cucumber, tomato, and Kalamata olives on top. * Whisk together the olive oil and oregano in a small bowl, then drizzle over the Kalamata olives. Refrigerate up 24 hours before serving. |  |
| 200 | Traditional Pita Breads | 30 m | 10 m | 1 package active dry yeast, 1 1/4 cups warm water (100 to 110 degrees F/40 to 45 degrees C), 3 1/2 cups all-purpose flour, or as needed - divided, 1 1/2 teaspoons salt, 1/4 cup vegetable shortening | * Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed. * Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes. * Preheat oven to 500 degrees F (260 degrees C). * Divide dough into 12 equal portions flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets. * Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling. |  |
| 201 | Olivada | 5 m | | 3 cups whole, pitted kalamata olives, 1/3 cup olive oil, 2 cloves garlic | * Place olives and garlic in an electric blender. Add olive oil in a stream while pureeing process until mixture becomes a thick, but not to smooth paste. |  |
| 202 | Semolina Pudding | 15 m | 35 m | 1 cup water, 1 1/2 cups milk, 1 1/2 cups white sugar, 1 cinnamon stick, 1/2 cup butter, 1 cup semolina flour | * In a medium saucepan over medium heat, combine water, milk, sugar and cinnamon. Bring to a boil and remove from heat. Remove cinnamon stick. * In another saucepan, melt butter over medium heat. Allow it to bubble, but not to brown. Reduce the heat to low and stir in the semolina, a little at a time, until mixture is thick and smooth. Allow it to brown slightly, then stir in the milk mixture, a little at a time. Continue to stir until mixture has progressed from creamy to thick. * Place halva in a gelatin mold or glass dish. Serve warm or cold. |  |
| 203 | Briam (Greek Mixed Vegetables in Tomato Sauce) | 30 m | 1 h 10 m | 4 tomatoes, 1/2 cup olive oil, 2 tablespoons red wine vinegar, 2 tablespoons white sugar, 1/3 cup chopped fresh parsley, 1/3 cup chopped fresh mint, 1/3 cup chopped fresh basil, 2 tablespoons fresh oregano, 1/4 cup capers, 2 cloves garlic, salt and ground black pepper to taste, 2 tablespoons olive oil, 2 onions, sliced, 2 potatoes, sliced, 2 eggplant, sliced, 3 zucchini, sliced, 3 green bell peppers, sliced, 2 cups okra | * Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper set aside. Chop the remaining tomato set aside. * Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes. * Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce. * Bake in the preheated oven until all vegetables are tender, about 1 hour. |  |
| 204 | Loukoumades | 10 m | 15 m | 2 (.25 ounce) packages active dry yeast, 1 cup warm water, 1/2 cup warm milk, 1/4 cup white sugar, 1 teaspoon salt, 1/3 cup butter, softened, 3 eggs, 4 cups all-purpose flour, 1/2 cup honey, 1/2 cup water, 4 cups vegetable oil, or as needed, 2 teaspoons ground cinnamon | * Sprinkle the yeast over the warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. In a large bowl, mix the warm milk, sugar, and salt, and mix to dissolve. Pour the yeast mixture into the milk mixture, and stir to combine. * Beat in the butter, eggs, and flour until the mixture forms a smooth, soft dough. Cover the bowl, and let rise until doubled in bulk, about 30 minutes. Stir the dough well, cover, and let rise 30 more minutes. * Mix honey and 1/2 cup of water in a saucepan, and bring to a boil over medium-high heat. Turn off the heat and let the honey syrup cool. * Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Oil should be about 2 inches deep. * Place a large table or soup spoon in a glass of water near the batter. Scoop up about 2 tablespoons of dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. Do not overhandle the puffy, soft dough. Drop the dough balls into the hot oil in batches, wetting the spoon each time you make a dough ball. Fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 to 3 minutes per batch. Gently set the loukoumades aside to drain on paper towels. * Place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle with cinnamon. Serve warm. |  |
| 205 | Greek Dip | 5 m | | 1/3 cup crumbled feta cheese, 1/3 cup grated Parmesan cheese, 1 (8 ounce) package cream cheese, softened, 1 tablespoon sun-dried tomato pesto | * Blend the feta cheese, Parmesan cheese, cream cheese, and sun-dried tomato pesto in a food processor until completely mixed. Serve immediately or chill overnight. |  |
| 206 | Spinach Strudels | 30 m | 18 m | 1/2 cup olive oil, 1 bunch green onions, chopped, 2 (10 ounce) packages frozen chopped spinach, thawed, well drained, 2 tablespoons chopped fresh dill, 3 extra large eggs, lightly beaten, 7 ounces feta cheese, crumbled, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 40 sheets frozen phyllo pastry, thawed in refrigerator, 1 cup unsalted butter, melted, 1/2 cup plain bread crumbs | * Preheat oven to 400 degrees F (200 degrees C). * In a medium skillet, heat olive oil over a medium heat. Stir in green onions and cook until soft, about 5 minutes. Set aside. * Meanwhile in a large bowl, combine spinach, dill, eggs, feta, salt and pepper. Add reserved green onions, and mix well. * Unfold 1 sheet of the phyllo pastry, brush with melted butter, and sprinkle lightly with breadcrumbs. Lay another sheet directly on top of the first sheet repeat butter and breadcrumb steps. Continue to do this until you have 10 layers. * Spoon 3/4 cup of spinach mixture (in a sausage-like shape) along longer edge of the top sheet. Roll it up, place on baking sheet, and brush lightly with butter. Score off 1-inch rounds by marking with a knife for easier cutting later. Repeat process with the remaining pastry sheets. You will have 4 rolls total when finished. * Bake in a preheated oven for 12 minutes or until edges are lightly brown. Cut into individual servings where you have marked. Serve immediately. |  |
| 207 | Greek Lamb and Orzo | 10 m | 20 m | 1 pound ground lamb, 2 (14.5 ounce) cans stewed tomatoes, undrained, 1 stalk celery, cut into 1/2 inch pieces, 1 cup uncooked orzo pasta, 1/4 teaspoon salt, 1/4 teaspoon cayenne pepper, 1 clove garlic, minced | * Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes. |  |
| 208 | Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad | 25 m | 15 m | 2 (1 pound) beef T-Bone or Porterhouse steaks, cut 1 inch thick, 1 medium lemon, 1 tablespoon Greek seasoning, 1 medium cucumber, cut lengthwise in half, then crosswise into thin slices, 2 cups halved grape tomatoes, 1/3 cup crumbled feta cheese, Salt and pepper | * Grate peel and squeeze 1 tablespoon juice from lemon. Combine Greek seasoning and lemon peel. Reserve 2 teaspoons mixture for salad. Press remaining mixture evenly onto beef steaks. * Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. * Meanwhile, combine reserved 2 teaspoons seasoning mixture, lemon juice, cucumber, tomatoes and cheese in medium bowl, stirring to combine. Season with salt and pepper, as desired. * Remove bones carve steaks into slices. Season with salt, as desired. Serve beef with cucumber and tomato salad. |  |
| 209 | Tiropetes | 45 m | 15 m | 1/4 cup butter, melted, 3 tablespoons all-purpose flour, 2 cups hot milk, salt and white pepper to taste, 1 (16 ounce) package frozen phyllo dough, thawed, 1 pound feta cheese, crumbled, 3 egg yolks, 1 cup shredded Monterey Jack cheese, 1 cup butter, melted and divided, 2 tablespoons chopped Italian flat leaf parsley | * Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth. Gradually stir in the hot milk so that no lumps form. Cook, stirring constantly, until the sauce thickens enough to coat a metal spoon. Season with salt and white pepper, remove from the heat and set aside to cool. * When the sauce is cooled, stir in the feta cheese, egg yolks, Monterey jack cheese, 3 tablespoons melted butter and parsley. * Preheat the oven to 375 degrees F (190 degrees C). Cut the sheets of phyllo dough into strips about 3 inches wide. Use one stack at a time, covering the rest with a damp towel to keep them from drying out. * Lay out one piece of phyllo at a time. Brush with butter, and place about 1 teaspoon of the cheese mixture on one end. Fold one corner up to match the other edge. Continue folding in triangle shape until you reach the end of the strip. Place on a baking sheet, and continue with the remaining strips of dough. * Bake for 15 to 20 minutes in the preheated oven, or until golden brown. These can also be prepared ahead of time, and frozen after folding. Bake when ready to serve. |  |
| 210 | Greek-Style Shrimp Salad on a Bed of Baby Spinach | | | 1 pound raw shrimp (26 to 30 count), peeled, Olive oil to taste, Salt and pepper to taste, Sugar to taste, 2 medium tomatoes, cut into medium dice, 1/2 cup crumbled feta cheese, 1/2 cup pitted and coarsely chopped Kalamata or other black olives, 1 teaspoon dried oregano, 1/4 cup olive oil, 4 teaspoons red wine vinegar, 1 (10 ounce) package factory-washed baby spinach leaves | * Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar. * Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side. * Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.) * When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture. |  |