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Greek main course or appetizer recipes?

Hoping to find some new recipes here. I already do my own tiropitas, spanakopitas, aveologemeno soup, and a few others. I really LOVE Greek cooking, alhough some can be pretty fattening. I have SOOO many recipes for lamb, so if anyone cares to share something passed down to them or that they know on their own, I would be so happy!! :)

Thanks for reading my post!

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  1. Okay, this is a Greek-Style recipe and may not be totally authentically Greek but we had it again this past weekend and it was awesome...brought the tiny bit of leftovers there were to work for lunch and my boss said "What is that aroma? God, that smells so good!"

    Greek Style Stuffed Chicken Breasts

    1 - 10 ounce pkg frozen chopped spinach, thawed and drained well

    1/4 pound feta, crumbled
    3 Tablespoons grated Romano cheese
    Salt and freshly ground black pepper
    4 or 5 boneless skinless chicken breasts
    2 Tablespoons olive oil, divided
    2 Tablespoons butter
    3 Tablespoons flour
    juice of 1 lemon
    1 cup chicken broth
    1 cup dry white wine (I use Sauv Blanc)
    1 Tablespoon oregano

    Mix the thawed and drained spinach with the 2 cheeses and a little salt & pepper. In each chicken breast, make a horizontal slit in the side to form a deep pocket. Fill with spinach mixture and close with toothpicks. Heat 1 Tbsp. oil and butter in a large skillet; brown the chicken breasts on both sides and remove to warm platter.
    Sprinkle the flour into the same pan and mix with remaining 1 Tbsp. oil to make a roux, cook for about 2 minutes. Slowly add the wine and chicken broth and stir until a smooth sauce has formed. Add the lemon juice and oregano and a little salt & pepper to taste. Bring to a boil and return the chicken breasts to the pan. Cover the pan and reduce the heat to a simmer. Simmer for about 20 minutes depending on size of breasts. Good with orzo or orzo pilaf and Greek salad.

    ***Note: I ended up coating the stuffed chicken breasts with seasoned flour and browned them that way...just seemed easier to me, rather than add the flour to the oil, etc. Either way, you end up with a decently thickened lemony sauce. Oh, and I basted the chicken breasts too while simmering. I might try incorporating a little garlic to the sauce next time but it might overpower the lemon...not sure.

    There is also a very lemony Greek Chicken and Potatoes recipe at Epicurious that I've also made a number of times that you might consider also.

    1. sounds great!! thanks Val!

      1. I learned greek cooking from my mil in Athens and taught for awhile. I have recipes for stuffed grape leaves, moussaka, pastitio, stuffed vegetables, tsatsiki,gigantes(baked giant beans) baklava, galactoboureko among others. If you are interested let me know which one(s) you want and I will post.

        4 Replies
        1. re: emilief

          Oooo - gigantes, please! Would love an authentic real-life recipe. Had lots of this dish in Greece this summer and when I got home I bought a bag of dry beans but haven't yet cooked them.

          1. re: emilief

            Thanks emilief!!! I have recipes a great recipe for pastitio (although I could eat the whole pan myself :)...if you do not mind...can you give me your bean recipe, and stuffed veggies??? I have many recipes from my friend who was raised on Crete, but I always feel as if she is holding something back??? maybe it's me...but anyway..thank you sooo much EMILIEF!!!

            have a lovely day :)

            1. re: Angelina

              I would love it if you (or emilief) posted a pastitio recipe! Thanks so much!

            2. re: emilief

              I grew up in the Southwest Suburbs of Chicago where there's a large Greek population. Where there are Greeks there are great Greek diners, restaurants, bakeries, and gyro stands...love it! I loved dining at my Greek friends homes for homemade Greek delicacies. Anyway, Greek food is one of my very favorites so any recipes would be appreciated. I cook a lot but have never tried making Greek food...I usually go to Greek Islands, Nine Muses, Rodity's, East of Eden, and Santorini for my fix. I would love a recipe or two for Greek Chicken (riganati, lemon/oregano, etc), avgolemono, navy bean soup, lentil, etc. Much appreciated.
              Alex. afinance@rcn.com

            3. Here they are:
              BAked Giant Beans (gigantes plaki)
              1/2 kg or 1 lb dried giant beans (buy at greek store)
              1 cup good greek olive oil
              2 large onions
              4 cloves of garlic
              3 large tomatoes (right in season now!!)
              1/2 cup chopped parsley (curley)
              2 bay leaves
              salt and pepper

              Soak beans in water overnight. Boil until almost tender and drain, reserving some of the cooking water. Chop onions fine (I do in food processor) . Mince Garlic. Puree tomatoes in food processor or blender. Chop parsley.
              Sautee garlic and onions lightly in the olive oil. Add tomatoes and parsley and bay leaves and cook until sauce thickens. Add beans and stir. Salt and pepper to taste. Put in an ovenproof casserole ( I use a heavy crueset) and bake uncovered in a 350 oven for about 1-1 1/2 hours until beans are tender. Every 15-20 minutes add some reserved cooking water to be sure beans are tender and there is a sauce.

              Greek Stuffed Vegetables (Yemista)
              Amounts are approximate depending on size of veggies.

              I use about 6 each of tomatoes,small eggplant, zucchini (if you can find round eight ball zucchini they are easier to use) and peppers.

              Two onions, chopped fine
              2 1/2 lbs ground lamb
              about 3/4 cup uncooked rice
              2 tbsp chopped parsley
              olive oil, melted butter and fine bread crumbs

              Rinse all vegetables. slice off top of tomatoes, remove pule and put in blender. Salt and turn upside down onpaper towels to drain, save tops.
              Cut a slice off eggplant lengthwise, scoop out pulp, put in blender, salt and turn upside down to drain (save cut piece)
              Do same with zucchini. Cut tops of pepper, remove seeds and drain, save tops.

              blend tomato, eggplant and zucchini pulp together until pureed.

              Sautee onions in about 1.4 cup olive oil, add ground meat cooking until brown and soft. Drain off fat. Add vegetable pulp, raw rice, chopped parsley and salt and pepper to taste.
              Simmer until rice is almost completely cooked. Rinse and dry eggplant and zucchini. Stuff all the vegetables with meat rice and veg mix. and place in large baking pans which have been oiled and dusted with bread crumbs.
              Place tops on vegetables, drizzle with melted butter or combination of butter and oil, and dust with bread crumbs. Bake in 350 oven for about 1-1 1/2 hours until vegeatbles are soft and beginning to brown.Serve hot or cold.

              4 Replies
              1. re: emilief

                efharistou!!! (I hope it is spelled right!!)

                If you have any others you think are great, please pass along!!

                Yasou!

                Angelina

                1. re: emilief

                  I grew up in the Southwest Suburbs of Chicago where there's a large Greek population. Where there are Greeks there are great Greek diners, restaurants, bakeries, and gyro stands...love it! I loved dining at my Greek friends homes for homemade Greek delicacies. Anyway, Greek food is one of my very favorites so any recipes would be appreciated. I cook a lot but have never tried making Greek food...I usually go to Greek Islands, Nine Muses, Rodity's, East of Eden, and Santorini for my fix. I would love a recipe or two for Greek Chicken (riganati, lemon/oregano, etc), avgolemono, navy bean soup, lentil, etc. Much appreciated.
                  Alex. afinance@rcn.com

                  1. re: emilief

                    Thank you! I can't wait to make the beans. By the way - I bought some very large dried lima beans. Is it close enough or the same?

                    1. re: Nyleve

                      Gigantes are broad beans aka fava beans. They are also called koukia in Greek.
                      Lima beans (aka butter beans) have a stronger taste than broad beans (imho)and a different texture. You could cook them the same way, but I don't think they will taste like the gigantes you had in Greece.
                      You can buy broad beans frozen at Sun Valley. Some of the produce stands on the Danforth in TO sell fava beans in their pods from time to time....you could also buy the dried broad beans at most shops that sell Greek and Portuguese products.

                  2. I really dont know. The gigantes have more of a texture like regular navy beans than lima beans. You should try to find giant beans. Of course you can try the ones you have and see how they turn out!! I keep about 6 bags of giant beans in my cupboard at all times so when the urge strikes I can make them. This is the best time to make them when tomatoes are in season. If the tomatoes are lousy in the winter I sometimes use canned tomatoes.