For those health fanatics out there….today, I’ve got a treat for you! Tonight you will learn how to make a Mediterranean Chicken Wrap! The prep time is about 30 minutes and it takes an overall 1 ½ hours to make, but trust me, you will love this dish so much you will want to take it for lunch the next day!

It’s cool, crisp and flavorful. It’s low fat and high in protein, which is something all Greeks love!

Season Chicken Breasts (with your seasonings) and bake at 350 for 1 hour or grill on an outdoor grill until done. Let rest and slice into strips when cool enough to handle. While the chicken cooks, wash and cut green beans in half and the ends off and steam for 10 minutes until al dente, not soggy. Let cool for 10 minutes.

You can either purchase the olive, hummus and red bell pepper spreads or process them yourself (but that might take more effort than we busy New Yorkers have time for). I make the hummus and let my food processor do all the work on jars of roasted red bell peppers and Kalamata Olives-SEPERATELY, NOT TOGETHER! Make sure the peppers and olives are drained of the liquids. Process until smooth.

I spread a heaping TBSP of each spread on the tortilla. Add a lettuce leaf, 4 green beans and 1/2 of a chicken breast- sliced. Roll up and enjoy!

And when you’re done, don’t forget to say “YIA STA HERIA MOU!” (bless my hands!)

Ingredients:

2 grilled chicken breasts

1 cup green beans

4 leaves romaine lettuce

14 ounces kalamata olives, drained

1 cup hummus

14 ounces roasted red peppers, drained

4 spinach flour tortillas

For more Greek dishes visit www.greecefoods.com

Tzatziki dip may be one of the most well-known Greek foods because it is so versatile. One can put the Tzatziki sauce in a gyro, on the side with bread, in any meat meal, and of course –it can stand on its own if you’re really a garlic lover!

Below, I have described the way my father makes Tzatziki, but please see the YouTube video on how to make Tzatziki in another easy and fun way.

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. Dice cucumbers, then put in a colander, sprinkle on 1 tbsp salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In a food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Ingredients:

3 cups of regular plain yogurt, strained

3 tbsp of one whole lemon

1 garlic clove, chopped

2 medium cucumbers, seeded and diced

1 tbsp salt (for salting cucumbers

1 tbsp finely chopped fresh dill

Salt and pepper to taste

 And when you’re done, don’t forget to say “Yia Sta Heria Sou”

(bless my hands!)

 VIEW THE YOUTUBE VIDEO:

For more information on Greek dishes, visit www.greecefoods.com

Who doesn’t love Orzo!

 Here is a super easy recipe that has the island flavors of Greece tied in with Orzo. Orzo in Italian means “barley,” but commonly in the US, orzo is understood to mean rice-shaped pasta. Frequently used with soups, orzo is very popular in Mediterranean dishes. But today, I give you orzo in a true pasta dish. 

Sauté the onion and garlic in olive oil until softened. The add tomato puree and tomatoes. Bring to a boil, season with cinnamon, allspice and sugar. Then add spinach. Simmer over medium heat until mixture reduces slightly in volume. Season with the oregano and set aside.

Meanwhile, bring 4 cups water (or broth, for extra flavor) to a boil in a large saucepan. Stir in 1 1/2 cups orzo. Cover the saucepan halfway and cook for 3-5 minutes, until the orzo is half done. Add to tomato mixture and simmer until orzo is done. Toss pasta with feta and parsley. Season with salt and pepper and serve. 

Ingredients:

1 Medium Onion, finely chopped

4 Cloves Garlic, finely chopped

3 Tablespoons Olive Oil

1 Cup Tomato Puree

1 Can Diced Tomatoes

1 Pinch Cinnamon

1 Pinch AllSpice

1 Pinch Sugar

1 Bunch Spinach — chopped

1/4 Teaspoon Oregano

12 Ounces Orzo (Barilla is my favorite)

4 Ounces Feta Cheese, crumbled

4 Tablespoons Parsley, finely chopped

Salt And Pepper, to taste

 And when you’re done, don’t forget to say “Yia Sta Heria Sou”

(bless my hands!)

 FOR AN ORZO PASTA SALAD RECIPE view this video:

For more information on Greek dishes, visit www.greecefoods.com

Spinach is delicious! Cheese is delicious! Put them together: you’ve got one super delicious, super original, and super easy appetizer.

There are some restaurants in Greece devoted entirely to mezedes – which we’ve already discussed, are appetizers or starters. One particular restaurant in Rhodes, Greece called Palia Istoria, is known to serve only mezedes. So from here we bring today’s recipe!

Preheat oven to 325″ F. Lightly butter 11x7x2-inch baking dish. Mix first 7 ingredients in large bowl. Heat oil in large pot over medium high heat. Add spinach; saute until wilted and juices evaporate, about 3 minutes. Transfer spinach to strainer over bottom of prepared dish. Sprinkle with cheese mixture. Bake until heated through, about 20 minutes. Preheat broiler. Broil spinach add cheese until cheese is golden on top, watching closely, about 2 minutes.

 Ingredients:

1 finely chopped Onion
1/2 cup crumbled Feta Cheese
1/2 cup Grated Edam
1/4 cup Crumbled Roquefort Cheese
2 tablespoons chopped fresh Dill
2 tablespoons fresh Breadcrumbs
1 large Egg Yolks
3 tablespoons Olive Oil
2 10-ounce packages ready to use, coarsely chopped Spinach

 And when you’re done, don’t forget to say “Yia Sta Heria Sou”

(bless my hands!)

For more information on Greek dishes, visit www.greecefoods.com

Preheat oven to 425 degrees Fahrenheit. Grease baking sheet or use ungreased silicone baking mat on baking sheet. In a small bowl combine the first beaten egg, the feta cheese, and snipped parsley. Separate biscuits.

On a lightly floured surface, roll each biscuit to a 4-inch circle, about 1/8” thick. Place 1 tablespoon of the cheese mixture in the center of each dough circle. Fold two opposite edges of circles to center; fold remaining two opposite edges to center, forming a square packet. Pinch edges together to seal.

 Place rolls seam side up on a greased baking sheet; brush with remaining beaten egg. Sprinkle with sesame seed (if you wish). Bake at 425 degrees Fahrenheit for 10-12 minutes. Serve hot!

Ingredients:

1 egg, beaten

4 ounces feta cheese, crubled

1 tbsp parsley, snipped

7 ½ ounces refrigerated buttermilk biscuits (10 biscuits)

1 egg, beaten (for glaze)

½ tsp sesame seed, for garnish (optional)

 AND WHEN YOU’RE DONE, SAY “YIA STA HERIA MOU!” (bless my hands!)

To make a spincha roll wtih Vikas Khanna, visit: http://www.ifood.tv/recipe/spinach_rolls_with_vikas_khanna

And for more information on Greek cooking, visit: www.greecefoods.com

Preheat the oven to 450 degrees. Use a pre-prepared pizza dough (it’s not cheating, I swear). You can buy this at any local grocery store. Heat the oil and sauté the onion and garlic until the onions are translucent. Add the spinach and keep cooking until all the excess moisture has evaporated. Add the oregano, basil, salt and black pepper, mix thoroughly, and then remove from the heat.

Mix in the ricotta cheese. Roll out the pizza dough fairly thinly. Place into two 10-inch cast iron skillets, or one really big one (or on a cookie sheet). Make sure you leave enough “lip” for the edge of the crust. Using a spatula, spread the spinach-ricotta mixture over the dough in an even layer. Arrange the tomatoes over this layer. Mix the mozzarella with the feta.

Sprinkle the cheese over the tomatoes. Bake in the oven for 30-35minutes, or until golden brown and bubbly.

Then serve! Say “Yia Sta Heria Mou!” (Bless my hands!)

Ingredients:

Crust

1 (1/4 ounce) package fast rising yeast

1 cup water (90 degrees)

1 tablespoon sugar

1 teaspoon salt

6 tablespoons olive oil

1/4 cup grated parmesan cheese

3 cups flour

Filling

1/4 cup olive oil

2 cups chopped onions

3 garlic cloves, minced

3 (10 ounce) boxes frozen spinach, thawed and squeezed dry

2 teaspoons dried oregano

1/2 cup fresh basil, chopped

1/2 teaspoon salt (or more to taste)

1/2 teaspoon fresh ground black pepper

15 ounces ricotta cheese

3-5 fresh tomatoes, sliced

3/4 cup shredded mozzarella cheese

3/4 cup crumbled feta cheese

For more Greek dishes, visit www.greecefoods.com

This unique Greek-style dish will have your family and friends begging for more. Try it out and tell me what you think!

First, make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.

Tip the lamb into a big bowl with the spices, chili, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the center of each and sealing inches. Chill until just before your guests arrive.

When your guests arrive: Heat oven to 400F and heat the oil in a frying pan. Fry the burgers for 1-2 min until brown on each side, then transfer to a baking tray. Put in the oven for 15-20mins until cooked through. Pile onto a big plate and serve with the dip on the side!

Ingredients:

1lb ground lamb

2 tsp ground coriander

2 tsp cumin seeds

1 red chili pepper, deseeded and finely chopped

2 tbs parsley, chopped

2 rosemary sprigs, leaves stripped and chopped

2 tsp Worcestershire sauce

1 egg, lightly beaten with a fork

7 ounces feta, cut into 16 cubes

1 tbs sunflower oil

And when you’re done, don’t forget to say “Yia Sta Heria Mou!”

(bless my hands!)

For more information on lamb dishes, visit www.greecefoods.com

In a large bowl place the minced chicken, the parsley, the dill, the oregano, the onions, the stale bread and the eggs. Add salt and pepper and mix well. Mould mixture and shape it into small balls. 

Heat oil in a frying pan. Coat each ball with flour and fry until brown. 
In a saucepan place the cream, salt and pepper and bring into boil. Add the ouzo, mix and boil again. Add the meatballs and let boil for 5 minutes. Remove from heat and serve hot.

 Ingredients:

•  1 kg minced chicken
• 750 grams soaked stale bread, finely drained or hard tack
• 1 bunch finely chopped parsley
• 1 bunch finely chopped dill
• 4 onions, diced
• 2 eggs
• oregano
• Flour for coating
• Salt
• Pepper
• Oil for frying
• For the sauce
• 1 wine glass ouzo
• 1 glass of water milk cream
• Salt
• Pepper

 And when you’re done, don’t forget to say “Yia Sta Heria Mou!”

(Bless my hands!)

For more information on meatballs and other Greek dishes, visit : www.greecefoods.com

Yes, it’s true. The Greeks have a meal called “Drunk Appetizer” or Drunk Meze. A Meze is a Greek term for a small portion of food served with wine at parties. This one in particular has wine mixed in the cooking process, so your guests get lucky with this appetizer!

This dish goes really well with red wine, so have a bottle handy this weekend when you’re throwing your little get-together!

THE DRUNKARD’S MEZE

Put the olive oil in a pan on medium heat, stir in the onions and spread them out hugging the circumference of the pan (to look like a ring of onions). Then place the meat in the pan and stir onions with meat on and off for 20 minutes.  

In the meantime, cut your jalapeño, green and red peppers and place to the side. Once 20 minutes are up, pour in ½ cup of red wine in the pan of meat and onions. Stir and let cook for 20 minutes. Wine will evaporate; once it does, pour in ½ cup of water and cook for 10 minutes. Pour in salt. Then add peppers and cook for 10 minutes. Then add pepper, cumin and oregano to the mix. Stir and cook for 3-4 minutes.

Ingredients:

2½ lbs. pork in 1” cubes

1 diced onion

2 tbsp olive oil

1½ cup sliced peppers (green, red, jalapeño)

½ cup red wine

½ cup water

½ tsp salt

½ tsp pepper

½ tsp cumin

1 tsp oregano

For the video of this about.com recipe, visit: http://video.about.com/greekfood/Drunkard-s-Meze.htm.

And for more meze recipes, visit www.greecefoods.com

Scrape and wash the zucchini. Remove a slice from the small side, empty the zucchini by using a spoon or a special kitchen tool. Mix the mince, the rice, the finely chopped onions and dill in a bowl. Fill the zucchini with the mixture. Put them in a saucepan together with the butter or the olive oil and add enough water to almost cover them.

Cook for about 45minutes. Prepare the lemon/egg sauce. (Beat two eggs with the lemon juice. Add gradually one cup of boiling stock (beef or chicken) and stir constantly while the sauce is heated. Do not let the sauce boil. Add flour if you want to thicken the sauce. Continue stirring until the sauce thickens). Pour it over the zucchini and shake the pan gently over low heat until the sauce thickens. DO NOT BOIL.

Ingredients:

1b. large zucchini

3/4 lb. minced beef or pork or both

3/4 cup of rice

2 onions

3 tablespoons butter or the desired portion of olive oil

1 small bunch of dill

salt, pepper

And when you’re done, don’t forget to say “Yia Sta Heria Mou” (Bless my hands)

For an alternative stuffed zucchini dish, try this recipe as well: .

For more information on Greek vegetables, visit www.greecefoods.com