How to Make Greek Food

Four Methods:Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki SauceFennel, Green Olive, and Mint RelishPuff Pastry SpanakopitaSesame Honey Candy

Have you ever wanted to make a great meal for your friends, family or even just for yourself? Well, you can surprise them or yourself by making a delicious meal, that means you are in the perfect place.

Method 1
Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce

  1. 1
    First of all you will have to know the ingredients. 1. For tsatsiki sauce
    • 1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup)
    • 1 cup plain whole-milk yogurt
    • 1 teaspoon fresh lemon juice
    • 1 small garlic clove, minced
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 cup chopped fresh mint
  2. 2
    For lamb sandwiches
    • 4 (6-inch) pita pockets, halved crosswise
    • 1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
  3. 3
    For Greek salad
    • 1/2 lb romaine, torn into bite-size pieces
    • 1/4 cup loosely packed fresh mint leaves
    • 1 cup cherry or grape tomatoes, halved
    • 1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
    • 1/2 cup pitted Kalamata olives, halved lengthwise
    • 2 tablespoons fresh lemon juice
    • 1/4 cup olive oil
  4. 4
    • Make tzatziki sauce: Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
    • Make lamb sandwiches: Preheat broiler. Wrap pitas in foil and put in lower third of oven to warm while broiling lamb. Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches (12.7 to 15.2 cm) from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.

Method 2
Fennel, Green Olive, and Mint Relish

  1. 1
    • 1 medium fennel bulb (about 3/4 lb.), tough outer layers removed, cut into 1/8-inch dice (about 1-1/2 cups)
    • 1/3 cup pitted green olives (like picholine), coarsely chopped
    • 1/4 cup finely diced red onion
    • 1 Tbs. nonpareil (small) capers, rinsed and chopped
    • Kosher salt and freshly ground black pepper
    • 3 Tbs. extra-virgin olive oil
    • 2 Tbs. red wine vinegar
    • 2 Tbs. chopped fresh mint
  2. 2
    Preparation: In a large bowl, toss the fennel, olives, onion, capers, and 3/4 tsp. each salt and pepper. Let sit until the fennel starts to soften, about 10 minutes. Stir in the olive oil, vinegar, and mint and season to taste with more salt and pepper.
  3. 3
    Nutrition information (per serving): Calories (kcal): 60; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 0.5; Protein (g): 0; Monounsaturated Fat (g): 3.5; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 0.5; Sodium (mg): 250; Cholesterol (mg): 0; Fiber (g): 2;

Method 3
Puff Pastry Spanakopita

  1. 1
    • 2 Tbs. plus 2 tsp. olive oil
    • 1-1/2 lb. baby spinach (about 24 loosely packed cups)
    • 1 large yellow onion, finely chopped
    • 1 bunch scallions, trimmed and thinly sliced
    • 2 large cloves garlic, minced
    • 3 large eggs plus 2 large egg yolks
    • Kosher salt and freshly ground black pepper
    • 1/4 tsp. freshly grated nutmeg
    • 1/3 cup packed finely chopped fresh dill
    • 1/4 cup packed finely chopped fresh flat-leaf parsley
    • 1/2 oz. (1/4 cup) freshly grated Pecorino Romano
    • 8 oz. feta, crumbled (about 2 cups)
    • 1 17.3-oz. package frozen Pepperidge Farm puff pastry sheets, thawed according to package directions
  2. 2
    Preparation: Position racks in the upper and lower thirds of the oven and heat the oven to 375 °F (191 °C).Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat. Add a batch of spinach and toss with tongs until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl, and let drain. Repeat with the remaining spinach (don’t add more oil).
  3. 3
    Wipe the pan dry, reduce the heat to medium, and add the remaining 2 Tbs. oil. Add the onion and scallions and cook until softened, about 4 minutes. Add the garlic and cook, stirring, for 1 minute more. Remove from the heat and let cool.In a large bowl, lightly beat the 3 whole eggs. Season with 1/2 tsp. salt, a generous grind of black pepper, and the nutmeg.
  4. 4
    Stir in the dill, parsley, and pecorino. Gently stir in the feta.Squeeze handfuls of the spinach to release as much liquid as possible; then pull apart the clumps with your fingers. Add the spinach and the onion mixture to the eggs and stir gently to combine.Line 2 large rimmed baking sheets with parchment.
  5. 5
    Without unfolding, cut one pastry sheet crosswise into thirds (refrigerate the other sheet). On a lightly floured work surface, unfold a third of the pastry, cut it into thirds, and roll each piece into a 4-inch square. Transfer the squares to the baking sheets. Repeat with the 2 remaining thirds to yield 9 squares. Spread about 1/2 cup of the filling over each square in an even layer, leaving a 3/4-inch border on all sides.In a small bowl, whisk the 2 egg yolks and 2 tsp. water. Lightly brush the egg wash over the pastry borders. Cut the other pastry sheet as above, but roll each piece into a 5-inch square. Place the squares over the filling and press the top and bottom edges of the pastries together to seal.Brush the top of each with the remaining egg wash and cut a small vent to allow steam to escape. Bake, swapping and rotating the baking sheets’ positions halfway through baking, until a knife inserted into the filling comes out clean and the pastry is puffed and deep golden, about 20 minutes. Let cool on the baking sheet for 15 minutes, cut each square in half on the diagonal, and serve.
  6. 6
    Make Ahead Tips: You can freeze unbaked and unglazed spanakopitas in plastic wrap for up to 2 weeks. Before baking, thaw them overnight in the refrigerator. Whisk 1 egg yolk with 1 tsp. water and brush on each pastry. Cut a small vent in the pastries and bake as above.
  7. 7
    Serving Suggestions: Serve with a lemony tomato salad.
  8. 8
    Nutrition information (per serving): Calories (kcal): 490; Fat (g): 34; Fat Calories (kcal): 300; Saturated Fat (g): 9; Protein (g): 13; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 37; Polyunsaturated Fat (g): 13; Sodium (mg): 670; Cholesterol (mg): 130; Fiber (g): 5;

Method 4
Sesame Honey Candy

In Greek: παστέλι, pronounced pah-STEH-leeThe version of pasteli most commonly sold at the market is generally very hard. It's the addition of refined sugar in those recipes that makes it hard. This classic version does not use refined sugar and creates a chewy texture with the fabulous tastes of sesame seeds and honey.Tip: The quality and taste of the honey will have an effect on the final product. Try this recipe with organic honey of your preference (thyme, wildflower, fir, pine, chestnut, etc.).

  1. 1
    • 1 1/3 cups of honey
    • 3 cups of hulled white sesame seeds
    • 1 strip of lemon peel (about 1/4 x 1 inch)
  2. 2
    In a saucepan, bring honey and lemon peel to a boil. Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly. When the seeds are fully mixed in and the mixture has boiled again, remove from heat.
  3. 3
    Remove and discard lemon peel.Spread a piece of baking parchment on a cool work surface and spread out the hot mixture thinly and evenly, on the paper (about 1/4 inch high).When the pasteli cools to room temperature, refrigerate, as is, on the parchment paper (it doesn't need to be covered).
  4. 4
    Chill for at least 2-3 hours.With a kitchen shears, cut the pasteli into small pieces, together with the parchment paper on the bottom, and serve.To eat, peel off the parchment paper.
  5. 5
    Serve. Pasteli can be eaten as a candy at any time, as an energy booster, and it goes wonderfully well as an accompaniment to tea. Because it is very sweet, cut in small pieces. Those with a sweet tooth can always select several!

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