Moussaka is an eggplant (aubergine) or potato-based
dish, including ground meat and a top layer made of
milk-based sauce thickened with egg (custard) or flour
2 auberginess , cut into 1cm/½in slices
1 tbsp fine sea saltt
750g/1lb 10½oz lamb mincee
1 onion, finely chopped
2 garlic clovess, crushed
1 tsp dried oregano
1½ tsp dried mintt
2 bay leaves
1 cinnamon stick
1 tbsp plain flour
½ tsp flaked sea salt, plus extra for seasoning
200ml/7fl oz red wine
1 x 400g/14oz can chopped tomatoes
2 tbsp tomato purée
7 tbsp olive oil
500g/1lb 2oz Maris Piper potatoes, peeled, slice
• Place the aubergine pieces in a colander and sprinkle with salt. Set aside for 10 minutes.
• Put the lamb, onions, garlic, oregano, mint, bay leaves and cinnamon in a large heavy-based frying pan
and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat.
• Stir in the flour, salt and plenty of freshly ground black pepper. Add the wine, tomatoes, tomato purée
and bring to a simmer. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce
has thickened. Season with salt and freshly ground black pepper to taste. Set aside.
• Rinse the aubergine pieces under cold running water and pat dry in a clean tea towel. Heat three
tablespoons of the oil in a heavy-based frying pan and fry the aubergines for 2-3 minutes on each side,
adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.
• Cook the potatoes in boiling water for five mintues, then drain in a colander under running water until
• Preheat the oven to 180C/160C (fan)/Gas 4.
• For the white sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds,
then gradually stir in the milk. Add half the parmesan and the grated nutmeg. Simmer the sauce gently
for 4-5 minutes, stirring regularly. Season to taste with salt and freshly ground black pepper.
• Remove the saucepan from the heat and quickly stir in the beaten egg. Cover the surface of the sauce
with clingfilm to prevent a skin forming.
• Spoon one third of the meat sauce into a large, shallow ovenproof dish. Cover with a layer of potatoes
and a layer of aubergines. Repeat the layers twice more, finishing with the aubergines. Pour over the
white sauce, making sure it covers in a thick, even layer. Sprinkle with the remaining parmesan. Bake in
the oven for 45 minutes, or until deep golden-brown and bubbling.
6. Greek salad
Greek salad is made of pieces of tomatoes,
sliced cucumbers, onion, feta cheese, and olives,
typically seasoned with salt and oregano
and dressed with olive oil
Greek salad Recipe
tablespoons olive oil
1 1⁄2tablespoons fresh lemon juice
1tablespoon red wine vinegar
2 garlic cloves minced
1teaspoon dried oregano (Mediterranean is best)
3large plum tomatoes seeded and chopped
1 cucumber, peeled and coarsely chopped (the long,
thin, almost seedless ones)
1medium red onion cut into thin rings and soaked
for 10 minutes in a small bowl of ice water to make it
1small green pepper cut into thin rings
3⁄4cup kalamata olive
3⁄4cup crumbled feta cheese
• Whisk dressing ingredients together until
• Season to taste.
• Drain onion from ice water and pat dry with
• Combine all salad ingredients, except cheese, in
• Toss with dressing.
• Sprinkle cheese over and serve.
Spanakopita is a spinach pie made with a filling
of chopped spinach, feta cheese, onions, eggs,
and seasoning. The filling is wrapped or layered
in phyllo (filo) pastry with butter and/or olive oil
10. Spanakopita Recipe
1lb country-style phyllo pastry (if you can't get that, regular phyllo
pastry will do)
1⁄2cup extra virgin olive oil , approximately
1⁄4cup olive oil
2lbs spinach cleaned, tough stems removed
6 spring onions cleaned, sliced in 1/4 inch lengths
1 leek, white and tender part of green, cleaned, sliced in 1/4 inch
lengths (if very large, slice leek in half lengthwise before slicing)
1medium red onion, chopped fine
1⁄2-3⁄4lb feta cheese , crumbled (this is a matter of personal taste. I
like my spanakopita 'sweeter' and therefore use the lesser amo)
3 eggs beaten
salt and pepper
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• Heat 4 tablespoons of olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes.
Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
• Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and
place in a large bowl.
• Preheat the oven to 375°F.
• Lightly oil (always use olive oil!) a 12 inch in diameter, metal baking pan (you can use a larger baking pan - you will just
have a thinner pita, but don't use a smaller one), or a 10 x 15 inch rectangular baking pan.
• Add dill and feta cheese to the spinach. Add salt and pepper to taste (careful with the salt - the feta will add quite a bit of
its own). Pour the eggs over and give a stir to combine well.
• Open up the phyllo pastry and place on a work surface. If using the country style pastry proceed, if using the thinner
phyllo; cover with a damp cloth. (Continue to cover the pastry sheets with the damp cloth each time you remove one as
you prepare the pie.).
• Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously
with olive oil.
• Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
• Put the spinach mixture in and press the top down gently to smooth filling. Tuck in the pastry draping over the edges.
• Repeat layering with the remaining phyllo, oiling each sheet generously.
• Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked- BE
CAREFUL NOT TO CUT THROUGH BOTTOM PASTRY.
• Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown. For the last 15-20
minutes, I put my baking pan directly on the oven floor to crisp it better.
• Cool till just warm (we never, but never eat this hot! The flavours just wouldn't come through properly). Cut into serving
pieces and serve either just warm or at room temperature.
• Note: If my spinach filling appears to be too 'wet', I often take 2 of the phyllo sheets and use them as a 'layer' between
the spinach filling; these sheets absorb the extra liquid (they must not be brushed with oil).
• It's also worth noting that Greeks love their olive oil! I have used olive oil with a lighter hand than most Greeks in this
recipe - but it may still be too much for you. Feel free to add the amount you feel most comfortable with, but be aware
that flavour may be compromised.
Tzatziki is a Greek sauce made of strained
yogurt (usually from sheep or goat milk) mixed
with cucumbers, garlic, salt, olive oil, red wine
vinegar and sometimes dill
3cups Greek yogurt (also called Yogurt Cheese, see below for
3tablespoons juice of one lemon or vinegar
1 garlic clove, minced
1large cucumber, diced (the long, skinny ones)
1tablespoon salt (for salting cucumbers)
salt & freshly ground black pepper
• Peel cucumbers and dice. Put them in a colander and sprinkle with the
tablespoon of salt (draws water out). Cover with a plate and sit something heavy
on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
• In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint,
and a few grinds of black pepper. Process until well blended, then stir into yogurt.
Taste before adding any extra salt, then salt if needed. Place in refrigerator for at
least two hours before serving so flavors can blend.
• This will keep for a few days in the refrigerator, but you will need to drain off any
water and stir each time you use it.
• ** If you can’t find the thicker Greek Yogurt Cheese, you can use regular, plain
yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth
that has been quadrupled. Draw the corners of the cloth up and tie together.
Suspend above a bowl for 2 hours so that water can drip out. The consistency of
the yogurt should be like that of sour cream.
• You can skip this draining process, if you want, but you will have a moderately
messier, runnier result.
Baklava is a rich, sweet pastry made of layers
of phyllo filled with chopped nuts and
sweetened with syrup or honey
For the filling:
• 500 g. unsalted milk butter, melted
• 2/3 cup virgin Greek olive oil
• 10 cups coarsely chopped walnuts
• 3 cups unsweetened biscuit crumbs
• 1 kilo phyllo pastry sheets
• Whole cloves (optional)
For the Syrup:
• 4 cups sugar
• 4 cups water
• 2 tbsp. strained fresh lemon juice
• Preheat oven to 400˚F/200˚C. Lightly butter baking pan.
• In a large bowl, combine nuts and zwieback. Add ¼ to 1/3 cup of
butter and the olive oil to the mixture – enough to moisten it.
• Layer 6 phyllo sheets on bottom of prepared baking pan, one at a
time, brushing each one generously with butter. Sprinkle about a
third of the nut mixture over the sixth phyllo sheet and spread it
evenly. Drizzle 1 to 2 teaspoons more butter over nuts.
• Layer 4 phyllo sheets over the nuts, one at a time, buttering each
generously. Spread another third of the nut mixture on top and
drizzle, as before, with a teaspoon or two of butter. Layer and
butter another 4 phyllo sheets, top with remaining nut mixture,
and drizzle with clarified butter. Top the pan with 5 to 6 sheets
of phyllo, each brushed generously with butter. With the tips of
your fingers, sprinkle the top phyllo with a little water, and brush
again. Score into diamond shapes, first cutting gently with a sharp
knife vertically, then horizontally, making sure the knife cuts all
the way down through the very bottom phyllo. Press a whole clove
into each piece of baklava, if desired, before baking to make the
tray more decorative.
• Bake for 10 to 12 minutes, or until the phyllo begins to crisp – and
brown slightly. Reduce heat to 325˚F/165˚C and bake for 1 ½ to 2
hours, or until baklava is golden brown. Five minutes before
removing baking pan from oven, brush baklava with one more ample
dousing of butter.
• To prepare syrup: While baklava is baking, in a large saucepan
combine sugar and water and bring to a boil. Reduce heat and
simmer, uncovered, for 12 to 15 minutes, until syrup is heavy and
lusciously thick. Remove pot from heat and immediately stir in
• Remove baking pan from oven and pour hot syrup over the
baklava. Place the baklava back in the oven – which has been
turned off but is still hot – and let stand until all the syrup is
absorbed, about 20 minutes. Serve baklava warm or at room
temperature and store at room temperature, sealed in a tin.
18. Karydopita Recipe
1 cup sugar
1 cup milk
1/2 cup butter
2 cups coarsely ground walnuts
1 tsp cinnamon
1/2 tsp ground clove
1 1/2 cups dried bread crumbs
1 1/2 cup flour
1 tsp baking soda
3 tsp baking powder
2 tbsp cognac
• Beat the butter.
• 2) Add the sugar and the eggs.
• 3) Pour in the milk,
• 4) then the walnuts tossed with the
cinnamon and the cloves.
• 5) Add the baking soda dissolved in
• 6) Combine the flour with the dried
bread crumbs and the baking
powder. Add them to the mixture
• 7) Butter the baking tray and dust
lightly with flour.
• 8) Bake for 1 hour in a hot oven at
first and then turn down the heat.
• 9) Boil the syrup for 5 minutes.
• 10) Pour it over the hot karidopita.