Greek Potato Salad

Greek Potato Salad
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Total Time: 1 hour and 15 minutes
Makes: 8 (1 cup) servings
Calories: 148 per serving

Ingredients:
3 medium potatoes, peeled if desired (about 1 pound)
4 cups water
4 large tomatoes cut into chunks
1/4 cup medium red or sweet white onion, diced
1/2 cup pitted and chopped Kalamata olives
1-1/2 tablespoons capers, rinsed and drained
1-1/2 tablespoons extra-virgin olive oil
1-1/2 tablespoons red-wine vinegar
1-1/2 tablespoons dried oregano
1/2 teaspoons lemon pepper
crumbled feta cheese

Instructions:
1. Place potatoes in water in large pot. Cover and bring to a boil over medium-high heat. Reduce heat to medium and simmer until tender but firm, about 25 minutes. Drain and let cool.
2. Cut potatoes into equal-sized chunks and place them in a large bowl with tomatoes, onions, olives, and capers. Toss together gently.
3. Drizzle with olive oil and vinegar and sprinkle with oregano and lemon pepper. Toss to combine well and top with feta cheese. Serve at room temperature or chilled.

Greek Green Beans

Fasolakia (Greek Green Beans)
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Total Time: 45 minutes
Makes: 4 servings

Ingredients:
2 lbs green beans, trimmed
1/3 cup olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 small potatoes, peeled and chopped into small cubes
8 ounce tomato sauce OR 1 14 ounce can of chopped plum tomatoes, undrained
2 tbs tomato paste
2/3 cup hot water
salt and pepper to taste
2 tsp dired oregano
1 tsp dried parsley

Instructions:
1. If beans are very long, cut in half then drop them into a bowl of cold water so that they are completely submerged. Leave them to absorb the water for a few minutes. 
2. Meanwhile heat the oil in a large pan; add the onion and garlic and sauté until translucent and aromatic. Stir in the potatoes and sauté for a few minutes. 
3. Drain green beans and add to the pan along with the tomato sauce, paste, hot water and seasonings. 
4. Cover and simmer for at least 30 minutes or until beans and potatoes are tender. Add a little more water if the mixture appears dry. 
Serve hot with slices of feta cheese. 

Greek Cups

I made these appetizers for Christmas and they were crowd pleasers for my Greek family!

Greek Cups
Source: Sandra Lee Semi-Homemade Comfort Food
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Makes: 30 cups
Prep Time: 30 min
Bake Time: 16 minutes

Ingredients:
Nonstick butter-flavor cooking spray
15 sheets frozen phyllo dough, thawed
1 box (10-ounce) frozen chopped spinach, thawed and well drained
1 container (4-ounce) crumbled feta cheese
1/4 cup pitted kalamata olives, chopped
1 egg
1/4 cup plain yogurt
1 tbs Greek seasoning
2 tsp lemon juice

Instructions:
1. Preheat oven to 350 degrees. Spray 30 muffin cups with cooking spray; set aside.
2. Unroll phyllo dough. Lay one sheet of phyllo tough on a flat surface. (Keep remaining phyllo covered with a clean dish towel as you work). Spray an even layer of cooking spray over entire sheet and top with another phyllo sheet. Continue with four more phyllo sheets to make a six-layer stack. With a sharp knife, cut phyllo stack into 12 squares. Press each phyllo square into a muffin cup. Repeat with another six sheets. Halve the remaining three phyllo sheets crosswise. Use halved sheets to make another phyllo stack; cut this stack into six squares and press each into a muffin cup.
3. Bake for 8 to 10 minutes. Remove and set aside.
4. In a large bowl, combine spinach, feta cheese, olives, egg, yogurt, Greek seasoning, and lemon juice until well mixed. Spoon about 1 tablespoon spinach mixture into each phyllo cup. Bake for 8 to 10 minutes more or until heated through. Serve immediately.

Greek Cups

Whipped Feta Dip

I was going to make hummus but we didn't have any tahini at home so this is another delicious Greek dip I tried instead! My dad says it's "dynamite" and I agree!

Whipped Feta Dip
Source: Redbook Magazine (LINK) Philip Krajeck
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Makes: 1 cup
Calories: 157 per 1/4 cup
   
Ingredients:
5 oz feta cheese, preferably sheep's milk, crumbled (1 cup)
1 small garlic clove, finely minced
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil, plus more for serving
1/2 tsp chopped fresh oregano
1/4 tsp crushed red pepper flakes

Instructions:
1. Using an electric of hand mixer, combine feta, garlic, and lemon juice. Whip on medium-high until feta breaks down and starts to become creamy, 2 to 3 minutes. 
2. With mixer running, add oil in a slow, steady stream until incorporated, 1 minute.
3. Transfer mixture into a serving bowl, drizzle with a little more olive oil, and top with oregano and red pepper. Serve with bread (toasted pita or sliced baguette) or vegetables.

Whipped Feta Dip

Aunt Artie's Baklava

My Aunt Artie gave me a tutorial of how she makes her baklava. This is the recipe she learned from her mom (my Yia-Yia). It might some patience to put the dessert together, but in the words of Aunt Artie, "you can't mess it up!" It is the perfect authentic Greek dessert for entertaining a large crowd since the recipe makes close to 100 baklava.

Aunt Artie's Baklava
Source: My Aunt Artie and Yia-Yia
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Makes: 75-100 baklava
   
Ingredients:
**Syrup**
2 cups water
2 cups sugar
3/4 sugar
1 tsp vanilla
2 cinnamon sticks
**Baklava**
1 lb phyllo dough - thawed
1 lb unsalted butter - melted
1-1/2 lb to 2 lbs chopped walnuts (not ground too fine)
1/2 cup sugar
3 tsp cinnamon

** You can also cut down the walnuts and add in about a 1/2 cup of almonds for a more distinct flavor **

Instructions:
1. Mix chopping nuts, cinnamon, and sugar together and set aside.
2. Split the pound of phyllo dough in half. You will use a half of a pound for each for each of the two 13X9 pans. With a pastry brush, line the first pan with butter and then begin layering the phyllo one sheet at a time, buttering each sheet. Fold sides in if necessary. Use a minimum of 7 sheets for the bottom layer.
3. After the 7th sheet of phyllo, spread a quarter of the nut mixture over the phyllo. Layer 4 more sheets of phyllo, buttering between each sheet.
4. Spread a quarter more of the nut mixture over the phyllo dough. Finish the rest of the 1/2 pound of phyllo dough by buttering and layering the sheets. Make sure the top sheet is tear and wrinkle free.

5. Place the first pan in the refrigerator and repeat the previous steps to the second pan.
6. Remove pans from refrigerator and cut in squares or diamonds about half way through. Cloves can be added to hold the pieces together.

7. Bake in preheated oven at 350 degrees for a minimum of 30 minutes. Check to see that it is browning evenly. You can turn pan around to make sure it browns evenly and can be started on the middle to low rack and then moved up one.
8. Boil ingredients for the syrup until sugar is dissolved and set aside to cool COMPLETELY.
9. When baklava comes out of the oven, pour the cooled syrup over it with a ladle. You will probably not use all the syrup. You want the baklava to be moist but not drippy. Let the baklava sit and soak up the syrup before cutting the pieces and placing them into the baking cups. Store the baklava in a cool place sealed tightly.

Aunt Artie's Baklava

TIPS:

To help the pieces stay together:

Secure each piece with a clove as shown in the photo to the left. The cloves not only hold the layers together, but also help add to the flavor. 

For the end pieces:

To avoid wasting some of the pan, you can use the edges that are not complete pieces and use them for baklava sundaes. Scoop vanilla ice cream into a bowl, crush up the extra baklava edges on top, and drizzle with hot fudge.