Greek Cuisine Recipes

From Betty Crocker

Bite-size pinwheels are bursting with Mediterranean flavor. Making them in advance reduces last-minute prep.

Greek Salad Pinwheels

From Better Homes and Gardens

Cut into one of these succulent chicken pieces and you'll discover a zesty feta cheese, tomato, and basil filling. It's a surprising low-caloire, low-fat option for dinner.

Feta-Stuffed Chicken Breasts

From Betty Crocker

Add Greek flavor to nachos with feta cheese, sun-dried tomatoes and olives in a tasty, 10-minute appetizer.

Mediterranean Nachos

From Betty Crocker

Try this meat loaf recipe from Betty Crocker.

Mini Greek Meat Loaves with Tzatziki Sauce

From Betty Crocker

Feta, olives, tomatoes and garlic combine for a taste of Greece in your backyard!

Grilled Greek Pizza

From Fine Cooking Magazine

Aside from being a great party dip, tzatziki is also delicious served with roasted or grilled meats, or with the lamb meatballs. Chopping the garlic in the salt is a Greek trick that brings out garlic's punch. Raw garlic, however, becomes acrid rather quickly so to be at its best, tzatziki should be made the day of serving or no more than 24 hours ahead.

Cucumber-Yogurt Dip

From Better Homes and Gardens

Hazelnuts and cocoa powder are layered between phyllo dough and sweetened with and orange syrup in this twist on classic baklava.

Chocolate-Orange Hazelnut Baklava

From Fine Cooking Magazine

This dish looks especially nice served on a platter, with the feta and herbs scattered over grilled eggplant

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs

From Better Homes and Gardens

The spinach, feta cheese, and phyllo make it Greek; the fact that it's an edible pastry container holding a thick vegetable mixture makes it a "croustade" (pronounced kroo-STAHD).

Greek Croustade

From Campbell's

This side is so good it steals the show! It features brown rice with white beans, portobellos, artichoke hearts and tomatoes...topped with feta cheese, it's irresistible!

Greek Rice Bake

From Fine Cooking Magazine

You can use this under-the-skin stuffing in chicken parts or in a whole chicken, pushing it in under the skin of the thigh, drumstick, breast, back, and also in the cavity. Atalanta olives are the Greek version of picholines. A good accompaniment is bow-tie pasta or rice.

Feta-Stuffed Chicken Braised with Green Olives

From Food & Wine

Defne Koryurek created this recipe, a.k.a. Eggs alla Kortun, when she and her husband, Vasif Kortun, were living in New York City in the '90s. He loved the combination of toasted bread, poached eggs, sizzling feta, and olives, so she decided to name the dish after him. When they returned to Istanbul, Koryurek opened a cafe, Refika; this was one of the first things she put on the menu. She says, "To our delight, it sold like crazy!"

Poached Eggs with Baked Feta and Olives

From Food & Wine

Greeks make souvlaki by marinating chunks of meat (usually pork or lamb) in oil, lemon juice, and oregano, then skewering and grilling them. Grace Parisi opts for pork shoulder because it's so tender and succulent. Instead of threading the meat onto skewers, she simply cooks it (with onions) in a grill pan until it's nicely charred, then serves it with store-bought pita and a garlicky cucumber-yogurt sauce called tzatziki.

Pork Souvlaki with Tzatziki

From Food & Wine

Michael Psilakis likes to riff on saganaki -- fried cheese with lemon. He uses manouri, a fresh, milky white cheese made from the whey that's drained off during feta production. Like nearly all Greek cheeses, it's produced from either sheep's or goat's milk.

Grilled Manouri Cheese with Caramelized Plums

From Betty Crocker

Give your grill a Mediterranean flair. Olive oil, fresh herbs, garlic and olives are the flavor secrets.

Grilled Greek Chicken with Red Wine and Garlic

From Fine Cooking Magazine

If you're making both the fritters and the lamb meatballs, you can strain and reuse the fritter oil to fry the meatballs. Use a metal sieve, as the oil will be hot.

Zucchini Fritters

From Better Homes and Gardens

Feta cheese and kalamata olives give this pesto its Greek flavor. It's tasty over pasta and vegetables. If you have extra basil, make up several batches of this recipe to store in the freezer.

Greek Pesto

From Better Homes and Gardens

Traditionally, Greek kasseri (kuh-SEHR-ee) cheese is made with either sheep's or goat's milk. Its sharp, salty flavor and meltability make it a natural for this easy appetizer.

Baked Kasseri Cheese Spread

From Better Homes and Gardens

For a quick vibrant salad, make the Greek vinaigrette ahead of time and store it in the fridge so it will be ready to toss with greens, olives and feta cheese.

Greek Salad

From Better Homes and Gardens

These savory appetizers have a custard filling and an olive topper.

Feta Custard in Phyllo Cups

From Fine Cooking Magazine

Joyce Goldstein likes to use this rice stuffing studded with pine nuts when roasting chickens or poussins as well as the game hens she suggests here. (Editors' note: The pilaf is highly seasoned because it's being used as a stuffing. If you're serving it alone, you can decrease the amount of allspice to 1/2 teaspoon)

Greek-Style Roasted Game Hens with Pine Nut Pilaf Stuffing

From Better Homes and Gardens

This breakfast dish offers a little bit of everything; eggs, Canadian bacon, and dough rounds sprinkled with feta cheese, a tomato mixture, and a dollop of yogurt.

Baked Mediterranean Eggs

From Fine Cooking Magazine

Use small herb leaves if you can--they're likely to have a more pleasant texture and flavor than large leaves.

Grilled Lamb Chops with Fresh Herb & Feta Salad

From Fine Cooking Magazine

Nothing compares to the fresh taste of homemade feta. Traditionally made with sheep's milk, this Greek cheese is equally delicious when made from store-bought cow's milk. What gives it the distinctive sharp taste and crumbly texture is a week or more spent soaking in a brine. To achieve the correct level of saltiness, be sure to weigh the salt.

Homemade Feta

From Better Homes and Gardens

Tomatoes are available year-round, but the best time to buy them is at the height of summer when they're sweet and juicy. Fresh tomatoes make all the difference in this olive-laden relish. It works well with fish.

Greek Tomato Relish