Spanakopita / Spinach Pie

One pack of very thin 'fílo' pastry
1 Kg / 2 lb of spinach, either frozen or fresh
1 kg / 2 lb of féta cheese

12-16 ounces fresh spinach
butter or margarine
2-3 onions

Directions:If the spinach is raw, cook and slice thinly. If frozen, defrost. Cook the onions until translucent in a wok or frying pan, then add spinach. Stack layers of phyllo dough (about twelve) in a glass pan. Spread melted butter every layer (or every other layer). Spread cooked spinach over dough. Sprinkle with dill. Stack about twelve more layers of dough and butter. Cook for 30 minutes until top layer of phyllo dough is slightlybrowned.

Greek Meatloaf

1 lb Ground beef chuck
1 lb Ground lamb
2 lg Eggs
1 c Fresh bread crumbs
2 Bunches green onions, minced
4 oz Feta cheese, finely crumbled
1/4 c Minced fresh parsley
1 T Dried mint leaves
2 T Olive oil
1 T Red wine vinegar
2 Garlic cloves, minced
1/2 t Salt
1/4 t Ground black pepper

Preheat oven to 375 degrees. In large bowl, mix all ingredients just until well combined but not overmixed. In 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. Bake meat loaf 1 hour and 15 minutes. Let stand 10 minutes before slicing.

Tiropitakia / Cheese Pastries


1/2 lb. Feta Cheese
1 cup cup Kefalotiri Cheese
Parmesan Cheese
chopped chopped Parsley

2 Eggs
1/2 cup, melted Butter
1 1/2 lbs. Phyllo (pastry sheets)

Crumble or mash the feta cheese with a fork. Add the grated cheese, parsley, eggs and pepper. Cut pastry sheets in strips about 2x12 inches. Stack them one on top of the other to prevent from drying. Brush each strip with melted butter, put one teaspoon of the filling on one end of a strip and fold over one corner to make a triangle. Continue folding pastry strip from side to side in the shape of a triangle until the entire pastry strip covers the filling. Proceed in this manner with pastry strips and filling until all are used. Put "tiropitakia" on a buttered baking sheet, brush with melted butter and bake in a moderate oven for 15 minutes or until golden brown. Serve hot. Makes about 4 dozen.

Pork and Celery Avgolemono

Total 45 minutes / 6-8 servings
4 1/2-5 lbs celery & leaves, cut into 1 inch pieces
3 lbs pork, cut into 1 inch cubes
½ cup butter
3 medium onions, chopped
2 lemons, juice of
2 eggs
1tablespoon cornstarch (cornflour)
salt & freshly ground black pepper
Season the pork with salt and pepper. Melt the butter in a large pot and brown the pork lightly over high heat, stirring frequently. Add the onions and cook 10 to 15 minutes until soft but not browned. Add enough water to barely cover the meat.Cover and cook over low heat for about 1 hour. Add the celery and cook another 30 minutes, until the celery is tender and only about 1 cup of liquid remains Beat the eggs in a bowl.Mix the cornstarch (cornflour) in 1/4 cup (60 ml) water and add to the eggs.Add the lemon juice and beat the mixture well. Temper the sauce by slowly adding some of the hot liquid from the meat to the egg-lemon mixture, beating it in thoroughly.Pour the egg-lemon mixture over the meat and shake the pan gently over low heat until the sauce thickens. DO NOT BOIL. Serve immediately.

Dolmadakia / Stuffed Grape Leaves

1 cup Olive Oil
1 lb. chopped Onion
1 cup uncooked Rice
2 tablespoons Dill
1 cup hot cup hot Water2 tablespoons (optional) Pine Nuts
1 tablespoon Salt
1/4 teaspoon Pepper
50 to 60 fresh or 1 15oz. can Grapevine Leaves
1 Lemon

Heat 1/2 cup olive oil, in a frying pan and sauté the onions unitl soft. Add rice and cook, covered, for 5 minutes. Add all remaining ingredients, except grapevine leaves, lemon and 1/2 cup olive oil. Simmer for 5 minutes. Cool. Rinse the grapevine leaves in cold water. If fresh, drop them in boiling water and boil for 3 minutes. Strain and rinse in cold water.In the center of each leaf, shiny surface of leaf down-wards, place a heaped teaspoon of the filling. Fold ends of leaf over the filling and roll it up. (Do not roll too tightly as the rice will swell). Cover the bottom of a shallow saucepan with vine leaves and place "dolmathakia" side by side in layers. Sprinkle with lemon juice, add 1/2 cup olive oil and 1 1/2 cups hot water. Place a plate over "dolmathakia" to prevent them from opening, cover and simmer over a low heat for about 1 hour. Allow to cool in the saucepan. Serve them as a cold entree.

Spanakorizo/Spinach & Rice

1 1/3 cups uncooked rice
28 oz. can crushed tomatoes
2 heaping tsp. minced garlic
4 onions chopped
1 pkg. frozen spinach, thawed
1 cup vegetable broth
Feta cheese

In a large, deep casserole dish, sauté onions and garlic in a little butter, until soft. Add vegetable broth, rice, tomatoes and spinach; stir to mix. When it begins to boil, place cover on and put in 350 degree oven for 45-50 minutes. Top with grated feta to serve.


1 lb. Phyllo (pastry sheets)
1 1/2 cups Butter
1 lb. chopped fine (or walnuts) Almonds
1/2 cup Breadcrumbs
1/4 cup Sugar
1 teaspoon Cinnamon
1/2 teaspoons Cloves

For the Syrup
4 cups Sugar
2 cups Water
1 juice of Lemon


Place 1 pastry sheet in well-buttered baking pan and brush with butter. Place second pastry sheet on top of the first and butter again. Repeat until 6 layers of buttered pastry sheets have been built up. Mix walnuts or almonds, breadcrumbs, sugar, cinnamon and cloves. Sprinkle top pastry sheet thick with walnut mixture and place two buttered pastry sheets over this. Repeat in same manner until all ingredients have been used, ending with 6 pastry sheets. Brush top with remaining butter and trim edges with sharp knife. Cut diagonal lines the length of the pan to make diamond shaped pieces. Sprinkle with water. Bake in moderate oven for about 1 hour or until golden. Prepare syrup: boil sugar, water and lemon juice for 10 minutes. Pour hot syrup over cooked baklava. Allow to stand several hours before serving. Syrup Ingredients: c. water 3 c. sugar c. honey a few drops of lemon juice Procedure: Combine syrup ingredients and bring to slow boil. Cool syrup and pour over hot Baklava after you have drained excess butter.

Taramosalata/Fish Roe Salad

2 medium boiled Potatoes
2 tablespoons Vinegar
2 tablespoons Water

4 ounces Fish Roe (Tarama)
1 cup of juice Lemon
1 small grated Onion


With electric mixer at medium speed, beat fish roe (tarama) and potatoes until smooth. Add gradually olive oil, lemon juice, vinegar and water to make fluffy, creamy mixture. Add grated onion if desired.Serve "taramosalata" as an appetizer in a salad bowl garnished with olives, capers and parsley.