• Spanakopita Croissants

    Recipe adapted from Dimitra’s Dishes.

    Ingredients:

    • 1 small onion, finely chopped
    • 2 tsp. olive oil
    • 3 garlic cloves, grated
    • 6 scallions, thinly sliced
    • 1 lb. spinach leaves
    • Salt, to taste
    • Pepper, to taste
    • 1 tsp. dried dill
    • 4 oz. cream cheese
    • 4 oz. feta cheese, crumbled
    • Shredded mozzarella, gouda, or gruyere cheese, optional
    • 4 croissants

    Directions:

    1. Preheat the oven to 350 °F.
    2. Make the filling: Add the onion, olive oil, and a pinch of salt to a skillet and cook over medium-heat until soft and golden. About 8 minutes.
    3. Add the garlic and warm through until fragrant. Add the scallions and cook for 2-3 minutes until softened then add the spinach in a few batches along with salt and pepper (easy on the salt). Cook the spinach over high heat so that the liquid released can evaporate.
    4. Remove from heat and add the dill and cream cheese. Mix until the cream cheese is incorporated and then add the feta and mix until incorporated. Taste and adjust seasoning, if necessary.
    5. Slice the croissants in half lengthwise and place the bottoms on a baking tray lined with parchment paper.
    6. Divide the filling equally amongst the croissants and top with shredded mozzarella cheese.
    7. Bake for 10 minutes or until the cheese melts. Add the tops and warm through 3-4 minutes until toasted.

    Spanakopita Croissants:

  • Middle Eastern Rice (Mejadra)

    Recipe adapted from Recipe Tin Eats.

    Ingredients:

    • 3-4 onions, thinly sliced
    • 1/4 c. olive oil + 2 TBSP olive oil
    • Salt, to taste
    • 2 tsp. cumin seeds (or 1 tsp. ground cumin)
    • 1 1/2 TBSP coriander seeds (or 1 1/2 tsp. ground coriander)
    • 1 c. basmati or long grain rice, uncooked
    • 1 1/2 c. water 
    • 14 oz. canned brown lentils, drained
    • 1/2 tsp. ground turmeric
    • 1 1/2 tsp. ground cinnamon
    • 1 tsp. sugar
    • 1 tsp. salt
    • Black pepper
    • Serve with a Mediterranean salad: cucumbers, tomatoes, red onion, feta cheese, olives, etc. with Garlic Expressions dressing

    Directions:

    1. Caramelize Onions: Heat up to 1/4 c. of olive oil in a saute pan over medium heat; then add the onions and saute until caramelized. Add more olive oil, if necessary. Once caramelized, season with salt, to taste. Remove onions from saute pan.
    2. Rice: In the saucepan over medium heat, add the 2 TBSP of olive oil, cumin seeds, and coriander and cook for a couple of minutes until the spices are fragrant; then add the rice and stir to coat with the oil and spices; then add the water and lentils.
    3. When it comes to boil, add the turmeric, cinnamon, sugar, salt, and pepper; and then turn the heat down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
    4. Remove from heat and let it rest for 10 minutes – during this time, any residual liquid will absorb.
    5. Fluff rice with a fork and adjust the seasoning with more salt if you wish. Add the caramelized onions and toss to combine.

    Middle Eastern Rice (Mejadra):

  • Falafel Patties with Mediterranean Salad

    Ingredients:

    Falafel Patties:

    • 1 ½ c. fresh cilantro leaves and stems
    • 1/2 onion, chopped
    • 1½ tsp. ground coriander
    • 1 tsp. ground cumin
    • 1 tsp. salt
    • 1/2 tsp. baking powder
    • 1/4 tsp. cayenne pepper
    • 1 large egg
    • 2 (15-oz.) cans chickpeas, rinsed and patted dry
    • 1/4 c. flour
    • 3 TBSP olive oil
    • Serve over quinoa, top with Mediterranean Salad and tzatziki

    Mediterranean Salad:

    • 1/4 c. fresh mint, chopped
    • 3 TBSP olive oil
    • 3 TBSP lemon juice
    • 1 TBSP plain Greek yogurt
    • 1 TBSP honey
    • 2-3 mini cucumbers, chopped
    • 1 c. cherry tomatoes, halved
    • 1/4 red onion, minced
    • Salt, to taste
    • Kalamata olives, to taste

    Directions:

    1. Mediterranean Salad: Whisk mint, oil, lemon juice, yogurt, and honey together in medium bowl. Add cucumbers, tomatoes, and red onion and gently toss to coat. Taste and add salt, if desired. Sprinkle with olives and refrigerate until needed.
    2. Falafel Patties: Process cilantro, onion, coriander, cumin, salt, baking powder, and cayenne in food processor for 5 seconds. Scrape down sides of bowl. Continue to process until mixture resembles pesto, about 5 seconds longer. Add egg and process for 5 seconds. Add chickpeas and pulse 4 times. Scrape down sides of bowl. Continue to pulse until chickpeas are coarsely chopped, about 4 more pulses.
    3. Transfer mixture to large bowl. Add flour and, using rubber spatula, mix until fully incorporated. Spray rimmed baking sheet with vegetable oil spray. Using ½ c. measure, drop 6 even portions (about scant ½ c. each) onto prepared sheet and gently shape into patties about 3-inches in diameter.
    4. Line cutting board with single layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using thin spatula, transfer patties to skillet. Cook for 5 minutes, then flip the patties over and cook for 4 minutes until browned on both sides and reaches 185F internal temperature.
    5. Transfer patties to prepared board. Serve over quinoa and top with Mediterranean Salad and tzatziki.

    Falafel Patties and Mediterranean Salad:

  • Greek Farro Salad

    Recipe adapted from Cookie and Kate.

    Ingredients:

    Salad:

    • 1 c. dried farro, rinsed
    • Water or broth to cook the farro
    • 1/4 tsp. salt
    • 5 c. lightly packed arugula
    • 14 oz. can chickpeas, rinsed and drained
    • Mini cucumbers, chopped (about 1 1/2 c. chopped cucumber)
    • 12 oz. jar of sliced roasted red bell peppers
    • 20 Kalamata olives, sliced into thin rounds (about 1/2 c.)
    • 1/2 c. feta cheese, crumbled
    • 1/2 c. chopped flat-leaf parsley

    Dressing:

    • 1/3 c. olive oil
    • 1/4 c. lemon juice
    • 2-3 tsp. honey or maple syrup
    • 2 garlic cloves, pressed
    • 1/2 tsp. dried oregano
    • 1/2 tsp. salt
    • 1/4 tsp. red pepper flakes
    • Freshly ground black pepper, to taste

    Directions:

    1. To cook the farro on the stovetop: In a medium saucepan, combine the rinsed farro with at least three c. water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and add to large serving bowl to cool. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
    2. To cook the farro in the Instant Pot: Add the rinsed farro and 2 c. of water to the Instant Pot; then seal and set to 10 minutes. Once done cooking allow natural release for 5 minutes. Then open the Instant Pot, stir to fluff and drain off the excess water and add to large serving bowl to cool. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
    3. Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified.
    4. Salad: Once the farro is cooled add the arugula, chickpeas, cucumber, peppers, olives, and parsley to the bowl with the farro.
    5. Drizzle in the remaining dressing and toss to combine. Add the feta, toss again, and season to taste with additional salt and pepper.

    Greek Farro Salad:

  • Spanakorizo (Greek Spinach and Rice)

    Recipe adapted from Bowl of Delicious.

    Ingredients:

    • 1/4 c. olive oil
    • 1 bunch green onions thinly sliced, 1/2 c. dark green tops reserved (about 8-10 green onions)
    • 8-10 oz. baby spinach 
    • 1 c. basmati rice (or other long grain white rice or parboiled rice)
    • 2 c. vegetable broth, water, or chicken broth
    • 1/2 tsp. salt plus more if needed
    • 1/4 c. fresh chopped dill (can also use mint, parsley, or a combination)
    • Juice and zest of 1 lemon (about 1 tsp. zest and 2 TBSP juice)
    • Crumbled feta cheese and chopped fresh herbs/green onions for serving

    Directions:

    1. In a large heavy pot or Dutch oven, heat the olive oil. Add the sliced green onions (reserve 1/2 c. of the dark green tops) and sauté until soft, about 2 minutes. Add the baby spinach and sauté until wilted, about 2 minutes.
    2. Add the basmati rice and stir to coat. Pour in the vegetable broth and add the kosher salt. Bring to a boil, stir once, cover, and simmer on low for about 15 minutes (or until rice is cooked – you should see holes in the top, and if you tilt the pot you should no longer see any water pooling).
    3. Stir in the fresh chopped dill or other herbs, the lemon zest, and lemon juice, and the reserved sliced green onions (keep some out for garnish if you like).
    4. Season to taste with salt, and serve garnished with crumbled feta cheese and reserved green onions, if desired.

    Spanakorizo (Greek Spinach and Rice):

  • Tofu Shawarma Wrap

    Ingredients:

    • 16 oz. block of super firm tofu, drained and pressed
    • 1 1/2 tsp. cumin
    • 1 1/2 tsp. curry powder
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • Juice of 1 lemon, about 2 TBSP
    • Olive oil
    • French fries, frozen or homemade
    • Wraps: tortilla, tofu, French fries, pickles, and garlic sauce (mix mayo and garlic to your liking)

    Directions:

    1. Drain tofu and slice in half so that your have 2: 3 x 4 x 1 blocks, then wrap in a towel and place a heavy object on top to press the remaining water out.
    2. In a small bowl, mix the cumin, curry powder, salt, and pepper and set aside.
    3. Juice the lemon into a small bowl.
    4. Put olive oil in a small bowl (start with 1 TBSP and add more as necessary).
    5. Once the tofu is finished being pressed, slice the tofu into 1/2 inch slices – you’ll get 12-16 slices.
    6. In a 9×13 baking dish, place the tofu slices. Then using a pastry brush, brush the slices with olive oil and lemon juice, and then sprinkle about 1/2 the spice mixture. Turn the slices over and repeat brushing with olive oil and lemon juice and then sprinkle with the remaining spice mixture. Let tofu marinate for about 1 hour.
    7. After 1 hour, heat olive oil in a skillet on medium high heat. Add the tofu and leave undisturbed for 5 minutes, and then flip the tofu and leave undisturbed for 5 minutes.
    8. In your wrap, add tofu, French fries, pickles, and garlic sauce.
    9. French Fries: use frozen (and cook according to package) or make your own—1 russet potato, sliced into 1/4 inch strips, then soak in cold water bath for about 1 hour; then place fries on a towel and dry completely; once dried add fries to a bowl and add olive oil, salt and pepper, and paprika to your liking; cook in air fryer on 380F for 20-25 minutes, shaking every 5 minutes until reach desired doneness.

    Tofu Shawarma Wraps:

  • Greek Orzo Salad

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Dressing:

    • 1/3 c. olive oil
    • 2 TBSP red wine vinegar
    • 1 TBSP lemon juice
    • 1 1/2 tsp. honey
    • 1 1/2 tsp. Dijon mustard
    • 1 shallot, chopped
    • 1/4 – 1/2 c. chopped herbs, dill, basil, oregano, and/or thyme
    • Salt and black pepper

    Orzo Salad:

    • 1 c. dry orzo
    • 1 c. cubed feta cheese
    • 1 c. cherry tomatoes, halved
    • 2-3 Persian cucumbers, chopped
    • 1/2 c. pitted Kalamata olives
    • 1 roasted bell pepper, sliced
    • 1/4 c. chopped pepperoncini

    Directions:

    1. Dressing: To make the dressing, combine all ingredients in a large salad bowl.
    2. Orzo Salad: Bring a large pot of salted water to a boil. Boil the pasta to al dente. Drain. Add the hot orzo to the salad bowl full of dressing. Toss, toss! Add the feta, tomatoes, cucumbers, olives, peppers, and pepperoncini. Toss, toss! Serve warm or cold. The salad will develop more flavor as it sits.

    Greek Orzo Salad:

  • Greek Chicken Salad

    Serves 6-8.

    Ingredients:

    Chicken:

    • 2 lbs. of chicken tenders
    • Generous amount of olive oil (1/4 c. or more)
    • 2 tsp. smoked paprika
    • 2 tsp. garlic powder
    • 2 tsp. onion powder
    • 2 tsp. dried parsley
    • Salt and pepper
    • Lemon juice, optional

    Dilly Potatoes:

    • 24 oz. Yukon gold baby potatoes, quartered
    • Generous amount of olive oil
    • Generous amount of garlic powder, onion powder, smoked paprika, dried dill, salt and pepper

    Tomatoes and Cucumbers:

    • 2 c. grape tomatoes, halved
    • 2 c. cucumbers, diced
    • 1/2 red onion, diced
    • 1 bunch parsley, chopped
    • 1/4 c. olive oil
    • 1/4 c. red wine vinegar
    • Salt and pepper, to taste

    Salad:

    • Romaine lettuce, chopped
    • Dried oregano
    • Garlic Expressions dressing
    • Chicken
    • Dilly Potatoes
    • Tomatoes and cucumbers
    • Feta
    • Hummus, optional
    • Tzatziki, optional

    Directions:

    1. Chicken: Add olive oil through salt and pepper to a Ziploc bag and mix to combine; then add the chicken tenders and toss to coat the chicken. Let marinate in the fridge for at least 2 hours or overnight. When ready, grill or bake chicken, and then chop into bite sized pieces. Optional: add squeeze of lemon juice over hot chicken.
    2. Dilly Potatoes: Preheat oven to 375F. Line a baking sheet with parchment paper, and toss the potatoes with the olive oil and seasoning. Bake for 25 minutes, then flip the potatoes and bake for another 15 minutes, or until potatoes reach preferred doneness.
    3. Tomatoes and Cucumbers: In a bowl add all ingredients and toss to combine. Taste and adjust seasoning. Refrigerate until ready to serve.
    4. Salad Assembly: In a large serving bowl add chopped romaine lettuce, sprinkle with dried oregano, and then toss with desired amount of Garlic Expressions dressing. Then top with chopped chicken, dilly potatoes, and tomatoes and cucumbers and toss to combine. Sprinkle with feta and serve with a dollop of hummus and tzatziki.

    Greek Salad:

  • Spanakopita

    Recipe adapted from Dimitra’s Dishes.

    Ingredients:

    • 1 lb. (#4) phyllo pastry at room temperature or puff pastry
    • 12 oz. salted butter, melted (use 2-3 TBSP melted butter for puff pastry)
    • 1 c. panko breadcrumbs
    • 1 lb. spinach leaves, coarsely chopped
    • 3 tsp. dried dill
    • 6 scallions, thinly sliced
    • 15 oz. ricotta cheese
    • 1 lb. feta cheese, crumbled
    • 3 eggs
    • 3-4 TBSP olive oil
    • 1/2 tsp. salt
    • 1 tsp. freshly cracked black pepper

    Directions:

    1. Preheat the oven to 400°F.
    2. Make the filling: In the bowl of a tabletop mixer that is fitted with the paddle attachment add the feta and ricotta cheese. Add the dill, salt, pepper, olive oil, and the scallions. Mix until combined. Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs in a small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated.
    3. Assemble the Pie if Using Phyllo Dough: Sprinkle the breadcrumbs into a large baking sheet to create an even layer. Take a stack of 3 sheets of phyllo and place it in the pan to cover the bottom and let the rest of the stack hang over the side of the pan. Drizzle the top sheet with some melted butter. Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. Drizzle butter between the layers. Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. Place all of the filling inside of the phyllo and fold the phyllo that is hanging outside of the pan over the filling brushing butter in between the layers. Reserve 6-7 sheets of phyllo for the topping and place the remaining sheets over the filling. Drizzle with some butter. Take one sheet at a time and crinkle it like an accordion and place it on top. Continue creating accordions and place them side by side until the top is covered. Drizzle with butter and score into pieces. Pour the remaining melted butter on top and brush all around.
    4. Assemble the Pie if Using Puff Pastry: Sprinkle the breadcrumbs into a large baking pan to create an even layer. Remove the puff pastry from packaging and cut in half. Using a rolling pin, roll each dough to the size of the baking sheet. Place one dough on top of the breadcrumbs, and then spread all of the filling evenly over the dough. Top with remaining dough and drizzle with some butter.
    5. Bake: Bake the pie on the center rack for about an hour or until golden all around. For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes. If your oven’s heat is too high then, skip this step and just bake the pie a few extra minutes on the center rack.
    6. Allow the pie to rest at room temperature for 15-20 minutes and then serve.
    7. For leftovers, remove from fridge and bring to room temperature, and then warm in a 350°F, until warmed through and crispy.

    Spanakopita:

  • Naan or Pita

    These can be used as naan or pita.

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 1/4 c. hot tap water
    • 1 TBSP sugar
    • 3/4 tsp. active dry yeast
    • 3/4 c. warm milk
    • 1 c. plain Greek yogurt
    • 4 c. all-purpose flour
    • 1 1/2 tsp. baking powder
    • 1 tsp. baking soda
    • 1 tsp. salt

    Directions:

    1. In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
    2. When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
    3. When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
    4. Cooking Option 1: Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days and reheat in the oven.
    5. Cooking Option 2: Cook each naan in your Ooni. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days and reheat in the oven.

    Naan or Pita: