In this article we present you with another 18 greek recipes

Stuffed Grape Leaves (Dolmades)

1 1/2 pounds ground round or turkey
1 onion, finely chopped
1/2 cup raw rice
Salt and pepper, to taste
1 tablespoon mint
1 tablespoon parsley
1 egg, beaten
1 cup canned tomatoes, undrained
1/2 teaspoon dill
1/2 teaspoon oregano
1 (16 ounce) jar grapevine leaves
3 bouillon cubes
1 tablespoon butter

Combine first ten ingredients and mix well. Wash the grape leaves carefully and remove the brine. Put any broken leaves into the bottom of a greased Dutch oven. Put a heaping teaspoon of the mixture in the center of each leaf (on the vein side). Fold edges over and roll tightly toward point of leaf.

Dissolve bouillon cubes in enough water to cover the rolls, then pour over the rolls. Dot tops with butter. Cover with a heavy plate to prevent the rolls from opening as the rice puffs. Cover the pan and steam over low heat for 1 hour or until leaves are tender.

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Tiropetes (Cheese-Filled Triangles)

1 pound feta cheese*
2 eggs, slightly beaten
1/4 cup finely chopped chives
1/4 teaspoon white pepper
1 pound frozen phyllo leaves, thawed
1/4 cup butter or margarine, melted

Crumble cheese in small bowl; mash with fork. Stir in eggs, chives and white pepper until well mixed. Cut phyllo leaves lengthwise into 3 strips. Cover with wax paper, then with damp towel to prevent drying.

Using 2 layers phyllo at a time, place 1 heaping teaspoon filling on end of 1 strip; fold end over from one side to the other (to form a triangle) to opposite end. Place on greased cookie sheet. Repeat with remaining filling. Puffs can be covered and refrigerated no longer than 24 hours at this point.

Preheat oven to 350 degrees F.

Brush puffs with margarine. Bake until puffed and golden, about 20 minutes. Makes about 36 triangles.

* Finely shredded Monterey jack cheese can be substituted for the feta cheese.

With ingredients at room temperature, cream the cream cheese, cottage cheese and feta cheese with an electric mixer. Beat eggs and add to cheese mixture.

Cut phyllo into 3-inch strips. Place one heaping teaspoon of filling on one end of the pastry strip and fold the cover over to make a triangle. Continue folding from side to side in the form of a triangle. Line the Tiropitas in a buttered baking pan and brush each with melted butter. Bake at 350 degrees F until golden brown.

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Tomato Pilaf

2 medium tomatoes, coarsely chopped
2 tablespoons chopped onion
2 tablespoons butter or margarine
2 cups water
1 cup uncooked regular rice
1 teaspoon instant beef bouillon
3/4 teaspoon salt
1/8 teaspoon pepper

Cook and stir tomatoes and onions in butter in 2-quart saucepan over medium heat for 2 minutes. Stir in remaining ingredients. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring.

Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes. Serve with grated Parmesan cheese if desired.

Yields 8 servings.

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Apple Rum Baklava

3 cups chopped apples
2 1/2 cups chopped walnuts
3/4 cup granulated sugar
1/2 cup raisins
2 tablespoons rum
2 teaspoons cinnamon
1 pound phyllo dough
1 pound butter, clarified, melted
1 cup honey

Combine first 6 ingredients in large bowl; mix well.

Trim 8 sheets phyllo dough to fit 10 x 15-inch baking pan. Keep unused phyllo covered with damp cloth. Arrange in baking pan, brushing each sheet generously with melted butter. Spread half the apple mixture over phyllo dough. Arrange 6 buttered sheets phyllo dough over apple mixture. Spread with remaining apple mixture. Top with 8 buttered sheets phyllo dough. Cut into squares. Bake at 350 degrees F for 40 minutes or until golden brown.

Heat honey in small saucepan. Drizzle over hot baklava.

May substitute 2 tablespoons lemon juice and 2 tablespoons lemon rind for rum.

Yields 12 servings.

Approx Per Serving: Cal 606; Prot 4.3 g; Carbo 49.6 g; T Fat 46.2 g; Chol 82.8 mg; Potas 277.0 mg; Sod 294.0 mg. Nutritional information does not include phyllo dough.

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Apricot Baklava

4 cups Turkish dried apricots
1 cup water
1 cup orange juice
3 tablespoons honey
1 teaspoon cinnamon
1 teaspoon lemon rind, grated
1 tablespoon butter
8 sheets phyllo dough
1/4 cup ground almonds
2 tablespoons bread crumbs, toasted
2 tablespoons granulated sugar
Pinch of cinnamon
2 tablespoons honey, warmed

Simmer the apricots with the water, orange juice, honey, cinnamon, lemon rind and butter. When they are tender, remove from the heat and cool slightly before chopping into small pieces. Set aside while you prepare the phyllo.

Lay the phyllo flat and cover with a piece of plastic wrap.

Mix together the nuts, bread crumbs, sugar and cinnamon. Cut the phyllo the size of an 11 x 7-inch dish and spray the bottom of the pan with nonstick spray. Lay one sheet of phyllo, spray, lay another sheet and sprinkle with 1/2 the nut mixture. Lay another sheet of phyllo, spray and lay a final sheet of phyllo.

Gently spread the apricot mixture evenly across the top, being careful to not tear the layer below. Top with a sheet of phyllo, spray, lay another sheet, sprinkle with the remaining nut mixture, lay a sheet of phyllo, spray and lay another sheet of phyllo.

Cut three long strips and then cut four strips across. Cut these rectangles in half on the diagonal to form triangles. Spray the top with nonstick spray and bake for 25-30 minutes.

Drizzle the warmed honey on top and bake another 5-10 minutes.

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Amigdalota (Greek Almond Macaroons)

1 pound ground almonds
3/4 cup granulated sugar
2 tablespoons toasted bread crumbs
4 egg whites
1/2 teaspoon lemon juice
Pinch of salt
1 teaspoon vanilla extract
Rose water
Confectioners? sugar

Beat egg whites with salt until stiff, then add lemon juice. Add almonds, sugar and crumbs to egg whites, folding them in gradually. Add vanilla extract.

Cut a brown paper bag to fit a cookie sheet and grease the paper. Drop teaspoon-size macaroons onto paper and bake at 275 degrees F for about 20 minutes, checking after 15 minutes so that Amigdalota don’t burn.

Brush cookies with rose water when they come out of the oven. Loosen them from paper by moistening the paper slightly and lifting off macaroons. Sift confectioners’ sugar over them and let cool.

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Faki Soupa (Greek Lentil Soup)

3/4 cup brown lentils
1 large onion, sliced
2 cloves garlic, crushed
1 (3 ounce) can tomato pur?e
8 ounces fresh tomatoes, peeled and seeded
Good pinch of oregano
2 tablespoons olive oil
3 3/4 cups water
Salt, to taste
Pepper, to taste

Cover lentils with cold water and bring to boil. Drain lentils and return to the pan with 1 1/2 pints water, garlic, onion, tomato pur?e, fresh tomatoes, oregano and olive oil. Bring to a boil and simmer until the lentils are soft. Remove from heat and blend, but stop blending before the mixture gets too smooth. Season to taste.

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Galaktoboureko

Syrup
3/4 cup water
1 cup granulated sugar
Juice of 1 lemon
1 edge of orange rind
1 cinnamon stick

Boil for 10 minutes. Cool. Prepare this before making pastry.

Pastry
2 quarts milk
1 cup farina
6 eggs
3/4 pound unsalted sweet butter
2 teaspoons vanilla extract
20 phyllo sheets

Heat milk to scalding. Beat eggs until thick. Add farina and mix. Add mixture to milk with 1/4 pound butter. Heat, stirring, until thickened. Remove from heat. Add vanilla extract.

Melt remaining butter and butter bottom and sides of a 10 x 14 x 2-inch pan. Place 10 buttered phyllo leaves in pan. Pour farina mixture in and cover with remaining phyllo, buttering each leaf as it is laid. Butter the top sheet very well and score into diamond-shaped pieces. Bake at 350 degrees F for 50 to 60 minutes. Pour the COOLED syrup over HOT pastry.

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Garides me Feta (Shrimp with Feta Cheese)

1/2 cup minced onion
1 1/2 tablespoons butter
1 1/2 tablespoons vegetable oil
1/2 cup dry white wine
4 ripe medium tomatoes, peeled, seeded and chopped
1 small clove garlic, minced
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3/4 teaspoon oregano
4 ounces feta cheese, crumbled
1 pound raw large shrimp, shelled and de-veined
1/4 cup chopped fresh parsley

In a heavy skillet, saut? onion in butter and oil until soft. Add wine, tomatoes, garlic, salt, pepper and oregano. Bring to boil, lower heat to medium, and simmer until sauce is slightly thickened. Stir in cheese and simmer for 10 to 15 minutes. Adjust seasonings.

Just before serving, add shrimp to hot sauce and cook for 5 minutes or until shrimp are just tender. Do not overcook. Garnish with parsley and serve immediately in large bowls with crusty French bread. Pass the rice!

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Greek Beef over Zucchini

1 1/2 pounds stew meat
1 large onion, chopped
Salt and pepper, to taste
1 teaspoon cinnamon
3 small cans tomato sauce
10 to 12 medium zucchini

Slice zucchini lengthwise. Brown in oil and drain. Put onto a large platter. Brown onion until clear. Add meat, then brown. Add tomato sauce and spices and simmer until done. Add water if needed. Pour this over zucchini and serve. Sprinkle on just a bit of cinnamon and grate Romano cheese over the top.

This may be served over spaghetti instead of zucchini.

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Greek Butter Cookies

1 cup sliced brown almonds
1 teaspoon baking powder
6 cups all-purpose flour
1 pound sweet butter
1/2 cup confectioners? sugar
2 egg yolks
1 ounce whiskey
1 teaspoon vanilla extract

Soften butter at room temperature until very soft. Beat well with an electric mixer. Add sugar and beat until fluffy and light colored. Add egg yolks and beat thoroughly. Sift flour and baking powder and mix into butter mixture. Add nuts. Sprinkle dough lightly with whiskey and knead thoroughly. Roll out dough and make into desired shape. Bake on a cookie sheet at 350 degrees F for about 20 minutes.

After the cookies have cooled, sprinkle liberally with confectioners’ sugar.

Makes about 3 to 3 1/2 dozen.

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Greek Chicken Phyllo Pie

1 broiler-fryer, cut up
5 cups water
1 onion, chopped
1 stalk celery, cut into 1-inch pieces (optional)
1 bay leaf
1 teaspoon salt
1/4 cup butter or margarine
1/3 cup all-purpose flour
3 large eggs, lightly beaten
1/4 cup grated Romano or Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 (17 ounce) package commercial frozen phyllo pastry, thawed
1 cup melted butter or margarine
Celery leaves (for garnish)

Combine first 6 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until tender. Remove chicken, and cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside. Remove and discard celery and bay leaf, reserving 3 cups broth and onion mixture; set aside.

Melt butter in a Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth mixture; cook over medium heat, stirring constantly, until thickened. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Add cheese and next 4 ingredients. Cook over low heat, stirring constantly, about 3 minutes or until thickened. Add chick and set aside.

Unfold phyllo, and cut the stack of sheets in half crosswise. Trim each half to a 13 x 9-inch rectangle. Cover with a slightly damp towel to prevent pastry from drying out.

Coat bottom and sides of a 13 x 9-inch pan with melted butter or margarine. Layer 15 trimmed phyllo sheets in pan, brushing each with melted butter or margarine. Spread half of chicken mixture evenly over phyllo. Top with 12 additional trimmed phyllo sheets, brushing each with melted butter or margarine. Spread remaining chicken mixture over phyllo; top mixture with remaining trimmed phyllo sheets, brushing each with melted butter or margarine.

With a sharp knife, cut through only the top layer of phyllo to make 12 servings. Bake, uncovered, on lowest rack in oven at 375 degrees F for 1 hour.

Let stand 10 minutes. Garnish with celery leaves, if desired.

Yields 12 servings.

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Greek Chicken with Artichokes (Kottopoulo me Anginares)

4 large chicken breast halves (about 2 pounds)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, chopped
1 cup water
1 teaspoon instant chicken bouillon
1 (14 ounce) can small artichoke hearts, drained
2 tablespoons lemon juice
1 teaspoon cornstarch
2 eggs

Remove bones and skin from chicken breast halves. Heat oil in 10-inch skillet until hot. Cook chicken over medium heat until brown on both sides, about 15 minutes; drain fat. Sprinkle chicken with salt, pepper and garlic. Add water and bouillon. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Add artichoke hearts. Cover and simmer until chicken is done and artichoke hearts are hot, about 5 minutes.

Remove chicken and artichoke hearts to warm platter with slotted spoon; keep warm. Beat lemon juice, cornstarch and egg in small bowl until smooth, using fork. Add enough water to pan juices to measure 1 cup. Beat into egg mixture, using fork. Return mixture to skillet. Heat to boiling over medium heat; boil and stir 1 minute. Pour sauce over chicken and artichokes. Sprinkle with minced parsley if desired.

Yields 4 servings.

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Greek Chicken with Rice

1 (3 pound) broiler chicken
1 medium onion, chopped fine
3 cups boiling water
1 1/2 cups canned tomatoes
1 teaspoon cinnamon
1/3 cup olive oil
Salt and pepper

Clean chicken thoroughly and cut into pieces.

Heat olive oil in pan and brown chicken on both sides. Add onion, cinnamon, tomato and season to taste. Add 1 cup water; cover and cook over low flame until chicken is almost done.

Remove cover. Add rice and 3 cups boiling water. Cook over low flame until rice is tender. Add more water, if needed. Stir occasionally, but carefully, so as not to break up the chicken pieces.

Remove from heat and allow to stand for a few minutes before serving.

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Greek Chocolate Balls

1/2 pound walnut meats
1/2 pound sweet cooking chocolate
9 pieces zwieback
1 1/2 tablespoons granulated sugar
1/2 teaspoon cinnamon
2 tablespoons rose water
Confectioners? sugar

Put first three ingredients through the fine blade of a food chopper. Add sugar, cinnamon and rosewater. Form into 36 small balls. Roll in confectioners’ sugar. Store balls airtight.

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Greek Coffee Cake

1 cup butter
1/2 cup margarine
1 2/3 cups granulated sugar
6 eggs
2 cups flour
1 tablespoon vanilla extract
1 tablespoon orange or lemon juice

Cream butter, margarine and sugar thoroughly. Add eggs; mix well. Add remaining ingredients; mix well. Bake in a greased and floured Bundt pan at 325 degrees F for about 1 hour.

Cool for 10 minutes, remove from pan, and sprinkle with confectioners’ sugar.

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Artichoke-Parmesan Phyllo Bites

3 (6 ounce) jars marinated artichoke hearts, undrained
3/4 cup freshly grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed

Drain artichoke hearts, reserving marinade; set marinade aside.

Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.

Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling, and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture. Bake at 350 degrees F for 14 minutes or until golden. Serve immediately.

Makes 30.

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Greek Easter Soup with Avgolemeno Sauce

1/2 chicken, cut up
3 cups water
1/2 cup (1 stick) butter
4 scallions, finely chopped
5 cups water or chicken consomm?
1/2 cup fresh dill
1/2 cup parsley, finely chopped
1/2 cup rice
Salt and pepper

Boil chicken in the 3 cups water for 50 minutes. Remove from heat; strain broth and set aside. Chop chicken into pieces.

Cook onion, dill and parsley in butter with 1 teaspoon salt and a dash of pepper until soft and transparent, being careful not to brown. Add chopped chicken and cook over moderate heat for about 5 minutes, stirring frequently. Add chicken broth and enough water to make 2 quarts liquid; bring to boil and add rice. Reduce heat and cook until rice is done. Remove from heat and blend in Avgolemeno Sauce.

Avgolemeno Sauce (Egg-Lemon Sauce)
7 eggs (at room temperature)
2 tablespoons water
Juice of 3 lemons

Beat egg whites with water until stiff. Blend in egg yolks, then add lemon juice, beating until thick. With a ladle, add a small amount of hot broth to the egg mixture, blending quickly. Pour sauce into soup and serve immediately