A
Taste of Greece Recipes
Greek Salad on a Stick
2 English cucumbers (cut into 1/4inch
slices)
1 pint grape tomatoes (sliced in half)
1lb block of feta cheese (sliced into 50
square cubes)
1 can sliced black olives drained and
rinsed
Toothpicks
Directions:
Stack a black olive slice, a cube
of feta cheese and ½ grape tomato (in that order) on top of a cucumber slice
and secure with a toothpick. Repeat
until you make enough for your class.
Fresh Figs with Drizzled Honey (Served with Vanilla Greek Yogurt)
2 pints fresh figs (Publix now has Brown Turkey & Black Mission)
3 tablespoons granulated sugar
Honey (enough to drizzle over top)
Directions:
Rinse figs and pat dry. Tear stems off the top of the figs. Slice in half, sprinkle granulated sugar and
drizzle with honey.
KOFTA - Lamb Meatballs
(we served this with Tzatziki sauce we bought from Costco)
1
lb ground lamb
1lb
ground beef
½
a red onion
1 bunch fresh flat leaf parsley
2 eggs
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tablespoon cumin
1 tablespoon dried oregano
Preheat oven to 375 degrees. Prepare a baking sheet with non-stick parchment
paper. In a food processor or food chopper chop red onion, parsley, eggs and
all the spices together. Dump the meat
and the food processor mixture in a large mixing bowl. Work all the ingredients
together with yours hands until the meat, onion, spices and parsley are all
well combined. Use a small 2in – 2 ¾ inch
cookie scoop to scoop the meat into uniform size balls and place on sheet
evenly. Bake 25 minutes or until set and no longer pink in the middle. 1 bunch fresh flat leaf parsley
2 eggs
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tablespoon cumin
1 tablespoon dried oregano
Brown Sugar & Cinnamon Baklava
1
16 oz package phyllo dough thawed (there are 2 rolls in each box and you will
only need 1)
1
cup brown sugar
1
tsp cinnamon
1
cup butter melted
1
cup water
1
cup granulated sugar
1
tsp vanilla extract
½
cup honey
Preheat oven to 350 degrees . Butter a 9x13 baking dish. Mix the brown sugar and cinnamon in a bowl
and set aside. Unroll 1 packgage of phyllo
dough. Cover phyllo with a damp paper towel
to keep from drying out as you work. Place two sheets of dough in pan, and
brush melted butter over the top sheet thoroughly. Repeat until you have 8
sheets layered. Sprinkle 2 - 3
tablespoons of the brown sugar and cinnamon mixture on top. Top with two sheets
of dough, melted butter, brown sugar & cinnamon, layering as you go. The
top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Bake for about 40-45 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately pour sauce over it. Let cool. Leave it uncovered as it gets soggy if it is wrapped up.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Bake for about 40-45 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately pour sauce over it. Let cool. Leave it uncovered as it gets soggy if it is wrapped up.
Spanakopita Cups
3
boxes/packages Athens phyllo cups
10oz
frozen chopped spinach (thawed and all watered squeezed out)
1
cup ricotta cheese
1
cup crumbled feta cheese
¼
tsp garlic powder
¼
tsp salt
Preheat oven to 350 degrees. Remove phyllo cups from packaging and place
cups on a parchment lined cookie sheet. Place
spinach, ricotta cheese, feta cheese, garlic powder and salt in a mixer at low
speed. Mix until all ingredients are
thoroughly combined. Spoon a tablespoon
into each phyllo cup. Bake for 8-10
minutes until cheese has melted. Serve immediately.
Olive Oil Lemon Cake (from Eat, Live Run website)
4 eggs
1 cup sugar
1/2 cup extra virgin olive oil
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
Zest of 1 lemon
juice of 2 lemons
powdered sugar for serving
Directions:
Preheat oven to 350 degrees. Place
cupcake liners in mini muffin tin.
Beat together the eggs and sugar
until very pale and fluffy. For best results, use an electric mixer on high
setting for five minutes. If you don’t have a mixer, beat by hand until very
thick.
Slowly stream in the olive oil and
lemon juice into the eggs and sugar mixture and fold in with a rubber spatula.
In another bowl, whisk together the
flour, baking powder, salt and zest. Gently fold the dry ingredients into the
wet ingredients, making sure you get down to the bottom of the bowl so
everything is incorporated well.
Pour batter into prepared mini muffin
tin and bake for 15 minutes.
Let cupcakes cool in pan slightly
before removing and dusting with powdered sugar. Recipe makes about 60 mini cupcakes.