14 Easy Greek Leftover Recipes for Simple Waste Free Cooking

Have you ever opened your fridge and wondered what to do with those extra ingredients? Greek cuisine is here to save the day with its fresh, vibrant flavors. It’s all about transforming leftovers into something delicious and Mediterranean-inspired. From Spanakopita to Tzatziki Dip, these recipes are perfect for reducing waste while still keeping things tasty. Let’s get creative together with these easy Greek leftover ideas.

Spanakopita With Leftover Spinach

Spanakopita, a traditional Greek pastry, is a delicious way to use up leftover spinach while delighting your taste buds. This savory pie is filled with a mixture of fresh spinach, feta cheese, onions, and herbs, all encased in layers of crispy phyllo dough. Not only is it easy to prepare, but it also makes for a fantastic appetizer or a main dish when served alongside a revitalizing Greek salad.

Making Spanakopita is an excellent opportunity to get creative in the kitchen. If you have leftover spinach from a previous meal, this recipe allows you to transform it into a flavorful and satisfying dish that will impress your family and friends. With layers of flaky pastry and a rich filling, Spanakopita is sure to become a favorite in your household.

Ingredients (Serves 4-6):

• 1 pound of leftover cooked spinach, drained and chopped
• 1 cup of crumbled feta cheese
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup of fresh dill or parsley, chopped
• 1/4 cup of olive oil
• 1 package of phyllo dough (approximately 16 oz), thawed
• 1 large egg, beaten (optional, for extra richness)
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the Spanakopita will bake evenly and develop a golden, crispy crust.
2. Prepare the Filling: In a large mixing bowl, combine the leftover spinach, crumbled feta cheese, chopped onion, minced garlic, and fresh herbs. If you’re using a beaten egg, add it to the mixture for a richer filling. Season with salt and pepper to taste. Mix everything well until combined.
3. Prepare the Phyllo Dough: Take your thawed phyllo dough and lay it flat on a clean surface. Keep the unused sheets covered with a damp cloth to prevent them from drying out. Brush a 9×13 inch baking dish with olive oil to prepare it for layering.
4. Layer the Phyllo Dough: Place one sheet of phyllo dough in the prepared dish and brush it lightly with olive oil. Repeat this process, layering 6-8 sheets, brushing each sheet with oil before adding the next, until you have a sturdy base.
5. Add the Filling: Once you have your phyllo base, spoon the spinach and feta filling evenly over the layered phyllo. Use a spatula to spread it out evenly across the surface.
6. Top with Phyllo: Continue layering phyllo sheets on top of the filling, brushing each sheet with olive oil as you go. Aim for at least 6-8 layers to create a nice crust. Once you reach the top, tuck the edges of the phyllo down into the sides of the dish to seal the filling inside.
7. Cut and Bake: Before placing the Spanakopita in the oven, use a sharp knife to cut diamond-shaped pieces into the top layers of the phyllo (this helps it bake evenly). Bake in the preheated oven for 30-40 minutes or until golden brown and crisp.
8. Cool and Serve: Once baked, remove the Spanakopita from the oven and let it cool for a few minutes. This will allow the filling to set slightly. Serve warm, either as a main dish or as an appetizer.

Extra Tips:

For an added twist, feel free to mix in other ingredients such as chopped sun-dried tomatoes or olives for a Mediterranean flair.

Verify that your leftover spinach is well-drained to avoid a soggy filling. Additionally, phyllo dough can be quite delicate, so handle it with care, and don’t worry if a few sheets tear; simply layer them as needed.

Leftover Spanakopita tastes great reheated, making it a perfect dish for meal prep!

Greek Salad Frittata

Greek Salad Frittata is a delightful and nutritious dish that transforms classic Greek salad ingredients into a fluffy, baked egg dish. This frittata is perfect for utilizing leftover vegetables and can be served warm or at room temperature, making it an ideal choice for brunch or a light dinner. Packed with vibrant flavors from tomatoes, cucumbers, olives, and feta cheese, this frittata isn’t only easy to make but also brings a taste of the Mediterranean to your table.

With its simple preparation, Greek Salad Frittata allows for flexibility in ingredient choices, making it an excellent way to repurpose what you have on hand. The combination of eggs and fresh vegetables creates a satisfying meal that’s both filling and healthy. Serve it with a side of crusty bread or a light salad for a complete meal that everyone will love.

Ingredients (Serves 4-6)

• 6 large eggs
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This step guarantees that your frittata cooks evenly and develops a beautiful golden-brown crust.
2. Whisk the Eggs: In a large mixing bowl, crack the 6 large eggs and whisk them well until the yolks and whites are fully combined. Season with salt, pepper, and dried oregano to enhance the flavors.
3. Prepare the Vegetables: Chop the cherry tomatoes, cucumber, Kalamata olives, and red onion. Make sure they’re cut into bite-sized pieces for even distribution throughout the frittata.
4. Combine Ingredients: Gently fold the prepared vegetables, feta cheese, and fresh parsley into the whisked eggs. Be careful not to break the feta too much; you want to maintain some chunks for texture.
5. Heat the Pan: In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Allow the oil to heat but not smoke, ensuring that the base of your frittata will be nicely browned.
6. Cook the Frittata Base: Pour the egg and vegetable mixture into the skillet, spreading it evenly. Cook on the stovetop for about 5-7 minutes, undisturbed, until the edges begin to set while the center remains slightly runny.
7. Bake the Frittata: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and the center is fully set. You can test doneness by inserting a knife into the center; it should come out clean.
8. Cool and Serve: Once baked, remove the frittata from the oven and let it cool for a few minutes in the skillet. Slice into wedges and serve warm or at room temperature, garnished with additional parsley if desired.

Extra Tips

To elevate your Greek Salad Frittata, feel free to experiment with additional ingredients such as bell peppers, spinach, or even cooked meats like chicken or bacon.

You can also enhance the flavor profile by adding a splash of lemon juice or a drizzle of balsamic reduction before serving. For a more robust frittata, consider using a mix of different cheeses or incorporating fresh herbs like dill or mint.

Leftovers can be stored in the refrigerator for up to three days and make for a quick, satisfying breakfast or lunch option!

Tzatziki Dip With Extra Yogurt

Tzatziki is a revitalizing and flavorful Greek dip that’s perfect for pairing with pita bread, fresh vegetables, or grilled meats. Its creamy texture, tangy taste, and aromatic notes of garlic and dill make it a beloved dish in Mediterranean cuisine. By using extra yogurt in this recipe, you achieve an even creamier consistency that enhances the overall taste and makes it an irresistible accompaniment for any meal.

This tzatziki dip isn’t only easy to prepare but also a fantastic way to use up leftover yogurt in your fridge. With just a few simple ingredients, you can whip up this delightful dip in no time. It’s perfect for serving at gatherings, picnics, or as a snack at home. Get ready to impress your family and friends with this authentic Greek treat!

Ingredients (Serves 4-6):

• 2 cups Greek yogurt
• 1 medium cucumber
• 2 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Cucumber: Start by washing the cucumber thoroughly. Peel the cucumber if desired, and then cut it in half lengthwise. Use a spoon to scoop out the seeds, as this will help prevent the tzatziki from becoming too watery. Finely grate or chop the cucumber and place it in a clean kitchen towel or cheesecloth. Squeeze out the excess moisture to guarantee a thick dip.
2. Mix the Yogurt and Cucumber: In a large mixing bowl, add the Greek yogurt. Then, incorporate the prepared cucumber into the bowl. Make sure to mix them thoroughly so that the cucumber is evenly distributed throughout the yogurt.
3. Add the Flavorings: To the yogurt and cucumber mixture, add the minced garlic, olive oil, white wine vinegar, and chopped dill. Stir everything together until the ingredients are well combined.
4. Season the Dip: Taste the mixture and then season with salt and pepper according to your preference. Remember that the flavors will develop as it sits, so start with a little and adjust as needed.
5. Chill and Serve: Cover the bowl with plastic wrap and refrigerate the tzatziki for at least 30 minutes to allow the flavors to meld together. Serve chilled with pita bread, fresh vegetables, or as a condiment for grilled meats.

Extra Tips:

For an added depth of flavor, consider incorporating a splash of lemon juice or a pinch of smoked paprika to the tzatziki. If you enjoy a bit of heat, finely diced jalapeños can be added for a spicy kick.

Additionally, always taste and adjust the seasoning before serving, as freshness and personal preference can vary. Tzatziki can be made in advance and stored in the refrigerator for up to 3 days, making it a convenient option for meal prep or entertaining. Enjoy your delicious tzatziki dip!

Moussaka Casserole Remix

Moussaka is a classic Greek dish known for its rich layers of eggplant, spiced meat, and creamy béchamel sauce. This Moussaka Casserole Remix takes the traditional flavors of moussaka and transforms them into a hearty casserole that’s perfect for using up leftover ingredients.

Whether you have some cooked ground meat, potatoes, or eggplant from previous meals, this dish will help you create a comforting and delicious meal that the whole family will love.

This recipe retains the essence of the beloved Greek moussaka while making it more versatile and approachable. It’s a great way to enjoy the flavors of Greece without the fuss, and it’s perfect for meal prepping or serving at casual gatherings. The layers of flavor come together beautifully, and the best part is that you can easily customize it based on what leftovers you have on hand!

Ingredients (serving size of 4-6 people):

• 2 medium eggplants, sliced into rounds
• 2 medium potatoes, thinly sliced
• 1 lb ground beef or lamb
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups béchamel sauce (store-bought or homemade)
• 1 cup grated cheese (such as mozzarella or parmesan)
• Olive oil for sautéing and drizzling

Cooking Instructions:

1. Prepare the Eggplant: Begin by salting the eggplant slices to draw out excess moisture and bitterness. Lay the slices on a baking sheet, sprinkle salt on both sides, and let them sit for about 30 minutes.

Afterward, rinse the eggplant under cold water and pat them dry with paper towels.

2. Cook the Meat Sauce: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onions and cook until they’re translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute. Add the ground beef or lamb to the skillet, breaking it apart with a spatula. Cook until browned, about 7-10 minutes. Drain any excess fat.

3. Add Tomatoes and Spices: Once the meat is browned, stir in the diced tomatoes, ground cinnamon, oregano, salt, and pepper. Let the mixture simmer for 10-15 minutes until it thickens slightly.

4. Layer the Casserole: Preheat your oven to 375°F (190°C). In a large greased casserole dish, layer the thinly sliced potatoes at the bottom.

Follow with half of the eggplant slices, then spread the meat sauce evenly over the eggplant. Add another layer of the remaining eggplant, and finally, pour the béchamel sauce over the top layer. Sprinkle the grated cheese evenly across the béchamel.

5. Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling.

6. Cool and Serve: Once done, remove the casserole from the oven and let it sit for about 10-15 minutes before serving.

This resting time allows the layers to set, making it easier to cut and serve.

Extra Tips:

When preparing the Moussaka Casserole Remix, feel free to get creative with your leftovers! You can incorporate other vegetables such as zucchini or bell peppers, or even add a layer of cooked lentils for added protein.

If you want a richer flavor, consider adding a splash of red wine to the meat sauce while it simmers. For an extra creamy béchamel, whisk in a little grated nutmeg. Enjoy your delightful Greek-inspired meal!

Pita Bread Croutons

Pita bread croutons are a delicious and versatile way to use up leftover pita bread while adding a delightful crunch to salads, soups, or Mediterranean dishes.

These croutons are simple to make and require only a few ingredients, making them an ideal choice for a quick and easy garnish. With their crispy texture and subtle flavor, they can elevate even the simplest of meals.

This recipe for pita bread croutons serves 4-6 people and can be customized with various seasonings to suit your taste. Whether you prefer a classic garlic flavor or a zesty herb blend, these croutons will add a satisfying crunch and a burst of flavor that will complement any dish.

So, let’s get started and transform your leftover pita bread into a delightful topping!

Ingredients:

• 4 medium-sized pita breads
• 1/4 cup olive oil
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• Optional: grated Parmesan cheese for garnish

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This temperature is ideal for crisping up the pita bread without burning it.
2. Prepare the Pita Bread: Take the leftover pita bread and cut each piece into small squares or triangles, depending on your preference for crouton size. Aim for uniform pieces to guarantee even cooking.
3. Mix the Seasoning: In a large mixing bowl, combine the olive oil, garlic powder, dried oregano, paprika, salt, and pepper. Stir the mixture well to create a flavorful oil that will coat the pita pieces.
4. Coat the Pita Pieces: Add the cut pita bread pieces into the bowl with the oil mixture. Toss them gently until all pieces are evenly coated with the seasoning blend. This step is essential for making sure that every crouton is flavorful.
5. Arrange on a Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned pita pieces in a single layer on the baking sheet, making sure they’re not overlapping to allow for even crisping.
6. Bake the Croutons: Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the croutons are golden brown and crispy. Keep an eye on them to prevent burning, and stir halfway through for even cooking.
7. Cool and Serve: Once baked, remove the croutons from the oven and let them cool on the baking sheet for a few minutes. If desired, sprinkle with grated Parmesan cheese while they’re still warm for an extra layer of flavor. Serve them immediately or store in an airtight container for later use.

Extra Tips:

For added flavor, feel free to experiment with different herbs and spices based on your preferences. You can also try adding a dash of lemon zest or a sprinkle of chili flakes for a kick.

If you prefer a healthier version, use whole wheat pita bread or experiment with different types of oils, such as avocado oil.

These croutons can also be made ahead of time and stored for a quick addition to your meals throughout the week. Enjoy your homemade pita bread croutons!

Leftover Roasted Vegetables Souvlaki

Transforming your leftover roasted vegetables into a flavorful souvlaki is an excellent way to reduce food waste and enjoy a delicious meal. This Greek-inspired recipe allows you to bring new life to those veggies while creating a vibrant and satisfying dish. Souvlaki is traditionally made with meat, but this vegetarian twist showcases the delightful flavors of roasted vegetables, making it a perfect option for both vegetarians and meat-lovers alike.

Pair these skewers with a rejuvenating tzatziki sauce, warm pita bread, or a simple salad for a complete meal. This dish isn’t only easy to prepare but also versatile, allowing you to use whatever roasted vegetables you have on hand. Whether it’s bell peppers, zucchini, or eggplant, the combination of spices and the grilling process will elevate these leftovers into a hearty and appetizing souvlaki.

Ingredients (Serves 4-6)

• 4 cups leftover roasted vegetables (e.g., bell peppers, zucchini, mushrooms, eggplant)
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 4 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Juice of 1 lemon
• 6-8 skewers (if using wooden skewers, soak them in water for 30 minutes)

Cooking Instructions

1. Preheat the Grill or Oven: Start by preheating your grill to medium-high heat. If you’re using an oven, set it to broil. This step guarantees that the skewers will cook evenly and get that delicious char on the veggies.
2. Prepare the Skewers: Take your leftover roasted vegetables and cut them into uniform pieces if they aren’t already. This will help them cook evenly on the skewers. Alternate threading the vegetables and red onion wedges onto the skewers, adding cherry tomatoes in between for a pop of color and flavor.
3. Make the Marinade: In a small bowl, combine olive oil, dried oregano, garlic powder, paprika, lemon juice, salt, and pepper. Whisk until well mixed. This marinade will add a wonderful Greek flavor to the vegetables.
4. Marinate the Skewers: Brush the marinade generously over the skewered vegetables, making sure they’re well-coated. Let them sit for about 10-15 minutes to absorb the flavors while the grill or oven heats up.
5. Grill or Broil the Skewers: Place the skewers on the grill or under the broiler. Cook for about 8-10 minutes, turning occasionally, until the vegetables are heated through and have some nice char marks. Keep an eye on them to prevent burning.
6. Serve: Once cooked, remove the skewers from the heat and let them cool slightly. Serve them warm with tzatziki sauce, warm pita bread, or a side salad for a complete meal.

Extra Tips

When making this Leftover Roasted Vegetables Souvlaki, feel free to experiment with different herbs and spices, such as thyme or cumin, to suit your taste.

You can also adjust the cooking time based on the size of your vegetable pieces; smaller pieces will cook faster, while larger chunks may need a bit more time.

Additionally, if you’re short on time, you can skip marinating and proceed directly to grilling, although marinating will enhance the flavor.

Enjoy your creative meal without the waste!

Greek-Inspired Stuffed Peppers

Greek-Inspired Stuffed Peppers are a delicious and hearty dish that brings together the vibrant flavors of Greece in a simple, comforting format. This recipe is perfect for using up leftover rice, quinoa, or even couscous, and it allows you to incorporate a variety of vegetables and proteins based on what you have on hand.

The sweet bell peppers serve as the perfect vessel to hold a savory filling of grains, vegetables, and aromatic herbs, making them not only visually appealing but also nutritious and satisfying.

This dish can be served as a main course or a side dish, making it versatile for any occasion. Whether you’re hosting a family dinner or looking for an easy weeknight meal, Greek-Inspired Stuffed Peppers are sure to impress.

You can make them ahead of time and simply bake them before serving, which adds to their convenience. Let’s explore the ingredients and cooking instructions to create a delightful meal for 4-6 people!

Ingredients:

• 4-6 bell peppers (any color)
• 1 cup cooked rice (or quinoa)
• 1 cup cooked ground meat (beef, lamb, or turkey)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 tsp dried oregano
• 1 tsp dried thyme
• ¼ cup fresh parsley, chopped
• ½ cup feta cheese, crumbled
• 2 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the oven: Start by preheating your oven to 375°F (190°C). This guarantees that your peppers will cook evenly and become tender as they bake.

2. Prepare the bell peppers: While the oven is heating, rinse the bell peppers under cold water. Cut off the tops of the peppers and remove the seeds and membranes inside. Set the tops aside if you wish to chop them up and include them in the filling.

Place the prepared peppers upright in a baking dish.

3. Make the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant.

Stir in the cooked ground meat and diced tomatoes, mixing well.

4. Add grains and herbs: To the skillet, add the cooked rice (or quinoa), dried oregano, dried thyme, and chopped parsley. Mix everything together until well combined.

Season with salt and pepper to taste. Finally, fold in half of the crumbled feta cheese, reserving the other half for topping.

5. Stuff the peppers: Spoon the filling mixture into each bell pepper, packing it down gently but ensuring not to overfill.

Place the stuffed peppers upright in the baking dish.

6. Bake the peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. After this time, remove the foil and sprinkle the remaining feta cheese on top of the peppers.

Return to the oven and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is slightly golden.

7. Serve: Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes before serving.

They can be enjoyed warm or at room temperature, making them perfect for leftovers as well.

Extra Tips:

For added flavor, you can incorporate olives or capers into the filling for a briny kick. Additionally, if you prefer a vegetarian option, simply omit the meat and add extra vegetables like zucchini or spinach to the filling.

Feel free to experiment with different spices and herbs based on your taste preferences. These stuffed peppers also freeze well, so consider making a double batch for easy meals later on!

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup is a comforting and flavorful dish that brings together tender chicken, fresh vegetables, and the bright zing of lemon. This hearty soup not only warms you up but also makes excellent use of leftover chicken, making it a perfect choice for those looking to reduce food waste while enjoying a delicious meal.

The addition of orzo pasta gives the soup a satisfying texture, while the fresh herbs elevate the flavor profile, reminiscent of a sunny day in Greece. This soup is incredibly versatile and can be customized based on what you have on hand.

Whether you use rotisserie chicken, leftover grilled chicken, or even turkey, the result is a delightful bowl of soup that’s sure to please the whole family. Pair it with some crusty bread or a Greek salad for a complete meal that feels both nourishing and invigorating.

Ingredients (Serves 4-6)

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup orzo pasta
• 2 cups cooked chicken, shredded
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: Spinach or kale, chopped

Cooking Instructions

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. This step builds the flavor base for your soup.
2. Add Garlic: Stir in the minced garlic and cook for an additional minute, until fragrant. Garlic adds a powerful aroma and depth of flavor that enhances the overall taste of the soup.
3. Pour in the Broth: Add the chicken broth to the pot and bring it to a boil. Once boiling, reduce the heat to a simmer. This allows the flavors to meld together beautifully.
4. Cook the Orzo: Add the orzo pasta to the pot and cook according to package instructions, usually around 8-10 minutes. Stir occasionally to prevent the pasta from sticking. The orzo will absorb some of the broth and become tender.
5. Incorporate Chicken and Seasonings: Once the orzo is cooked, stir in the shredded chicken, lemon juice, lemon zest, dried oregano, and season with salt and pepper to taste. Continue to simmer for about 5 minutes to heat the chicken through and allow the flavors to combine.
6. Add Greens (Optional): If using, stir in the chopped spinach or kale and let it wilt for a couple of minutes. This step not only adds nutrition but also a vibrant color to your soup.
7. Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot, accompanied by crusty bread or a side salad for a complete meal.

Extra Tips

To enhance the flavor of your Lemon Chicken Orzo Soup, consider adding a splash of white wine when sautéing the vegetables for an extra layer of richness.

If you prefer a creamier soup, you can stir in a bit of heavy cream or Greek yogurt at the end of cooking. Additionally, feel free to adjust the amount of lemon juice to suit your taste; a little extra can brighten up the dish even more.

Finally, this soup can be stored in the refrigerator for a few days or frozen for future meals, making it a great option for meal prep!

Hummus With Extra Chickpeas

Hummus is a classic Mediterranean dish that has gained international fame for its creamy texture and rich flavor. It’s traditionally made from blended chickpeas, tahini, olive oil, lemon juice, and garlic, resulting in a delicious spread that pairs perfectly with pita bread, vegetables, or as a component in various dishes.

This particular recipe for Hummus With Extra Chickpeas takes the traditional version to the next level by incorporating additional chickpeas for a heartier texture and flavor. This dish isn’t only simple to prepare but also provides a nutritious option for gatherings, making it ideal for serving 4-6 people.

The extra chickpeas enhance the dish’s protein content, making it a great choice for vegetarians or anyone looking to add more plant-based foods to their diet. Whether you’re hosting a party or simply enjoying a quiet night in, this hummus will be a hit on any table.

Ingredients (Serves 4-6)

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cooked chickpeas (about 1/2 cup dry, cooked)
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil, plus extra for drizzling
• 1-2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• Salt to taste
• Water, as needed
• Paprika, for garnish
• Fresh parsley, chopped for garnish

Cooking Instructions

1. Prepare the Chickpeas: Begin by draining and rinsing the canned chickpeas to remove any excess sodium. If using dried chickpeas, soak them overnight and cook them until tender. This will provide a fresh and hearty base for your hummus.
2. Blend the Ingredients: In a food processor, combine the drained canned chickpeas, cooked chickpeas, tahini, lemon juice, olive oil, minced garlic, ground cumin, and a pinch of salt. Blend the mixture until it forms a smooth paste.
3. Adjust Consistency: Check the texture of the hummus. If it’s too thick, add water a tablespoon at a time and blend until you reach your desired consistency. The hummus should be creamy but not runny.
4. Taste and Season: Once blended, taste the hummus and adjust the seasoning as needed. You can add more salt, lemon juice, or garlic according to your preference.
5. Serve: Transfer the hummus to a serving bowl. Drizzle additional olive oil on top and sprinkle with paprika and freshly chopped parsley for garnish.
6. Enjoy: Serve your hummus with pita, fresh vegetables, or use it as a spread on sandwiches. Enjoy the rich flavors and creamy texture!

Extra Tips

When making hummus, the quality of your ingredients can greatly impact the final taste. Opt for high-quality tahini and fresh lemon juice for the best flavor.

If you want a smoother hummus, you can peel the skin off the chickpeas before blending, though this step is optional. Additionally, feel free to experiment with flavors—adding roasted red peppers, spices like paprika or cayenne, or even herbs can create unique variations of this classic dish.

Pastitsio Pasta Bake

Pastitsio is a beloved Greek dish that combines layers of pasta, a savory meat sauce, and a creamy béchamel topping. It’s often described as a Greek lasagna, though it has its own unique flavors and textures that set it apart. This hearty casserole is perfect for utilizing leftover pasta and meat, transforming them into a comforting and satisfying meal that will please the whole family.

Traditionally, Pastitsio is made with tubular pasta, usually bucatini or penne, but you can easily adapt this recipe based on what you have on hand. The rich meat sauce typically features ground beef or lamb simmered with tomatoes and aromatic spices, while the creamy béchamel adds a luscious finish. This dish can be prepared in advance, making it an excellent choice for weeknight dinners or gatherings.

Ingredients (Serves 4-6):

• 1 pound (450g) tubular pasta (bucatini or penne)
• 1 pound (450g) ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups milk
• 1/2 cup (50g) grated Parmesan cheese
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 large eggs, beaten
• 1/4 teaspoon nutmeg (optional)

Instructions:

1. Cook the Pasta: Begin by boiling a large pot of salted water. Add the tubular pasta and cook it for about 8-10 minutes until al dente. Drain the pasta and set it aside while you prepare the meat sauce.
2. Make the Meat Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent. Add the ground meat, breaking it apart with a spoon, and cook until browned. Stir in the crushed tomatoes, oregano, cinnamon, salt, and pepper. Let the sauce simmer for about 15-20 minutes, allowing the flavors to meld.
3. Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until it forms a roux. Gradually whisk in the milk, continuing to stir until the mixture thickens. Remove from heat and stir in the beaten eggs, Parmesan cheese, and nutmeg (if using). Mix well to combine.
4. Assemble the Pastitsio: Preheat your oven to 350°F (175°C). In a large baking dish, layer half of the cooked pasta on the bottom. Pour the meat sauce over the pasta, spreading it evenly. Layer the remaining pasta on top of the meat sauce, and then pour the béchamel sauce over the top, smoothing it out with a spatula.
5. Bake the Dish: Place the baking dish in the preheated oven and bake for about 30-40 minutes, or until the top is golden and bubbly. Remove from the oven and let it cool for a few minutes before slicing and serving.

Extra Tips: To elevate your Pastitsio, consider adding a layer of sautéed vegetables, like spinach or zucchini, between the meat sauce and pasta for extra nutrition. Additionally, make sure to let the dish rest for a few minutes after baking; this will help it set and make for cleaner slices. If you have leftover Pastitsio, it reheats beautifully and can be enjoyed for days.

Spanakorizo (Spinach Rice)

Spanakorizo, or spinach rice, is a delightful Greek dish that combines the earthy flavors of fresh spinach with the comforting texture of rice. This dish isn’t only a great way to use up leftover spinach but also a nutritious and flavorful option for any meal. The combination of herbs, lemon, and olive oil elevates the simple ingredients to create a dish that’s both satisfying and invigorating.

It’s a versatile recipe that can be served as a main dish or a side and pairs well with grilled meats or fish.

Cooking Spanakorizo is relatively simple, making it an ideal option for both novice and experienced home cooks. The key to a perfect Spanakorizo lies in the quality of the ingredients, particularly the spinach and olive oil. Fresh spinach is recommended for the best flavor, but frozen spinach can also be used in a pinch. The dish isn’t only a reflection of the vibrant Greek cuisine but also a reminder of the beauty of using fresh, seasonal produce.

Ingredients (Serves 4-6)

• 1 cup long-grain rice (such as basmati or jasmine)
• 4 cups fresh spinach, washed and chopped (or 2 cups frozen spinach, thawed)
• 1 medium onion, finely chopped
• 3-4 green onions, chopped
• 2-3 garlic cloves, minced
• 1/4 cup olive oil
• 2 cups vegetable broth or water
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried dill (optional)
• Juice of 1 lemon
• Lemon wedges, for serving

Cooking Instructions

1. Prepare the Ingredients: Begin by washing and chopping the fresh spinach. If using frozen spinach, verify it’s thawed and drained. Chop the onion and green onions, and mince the garlic. This preparation will streamline the cooking process.
2. Sauté the Aromatics: In a large pot or pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Then, add the green onions and garlic, cooking for another 1-2 minutes until fragrant. This step builds the flavor base of the dish.
3. Add the Rice: Stir in the long-grain rice, verifying it gets coated in the aromatic mixture. Sauté the rice for about 2-3 minutes, allowing it to lightly toast and absorb the flavors from the onions and garlic.
4. Incorporate the Spinach: Add the chopped spinach to the pot, stirring well to combine it with the rice and aromatics. Cook for about 3-4 minutes, allowing the spinach to wilt down. If using frozen spinach, mix it in until heated through.
5. Add Liquid and Season: Pour in the vegetable broth (or water), and season with salt, black pepper, and dried dill if using. Stir everything together, bringing the mixture to a gentle boil.
6. Simmer the Dish: Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is fully cooked and has absorbed the liquid. Avoid lifting the lid too often to verify even cooking.
7. Finish with Lemon: Once the rice is cooked, remove the pot from heat. Squeeze the juice of one lemon over the dish and fluff the rice with a fork to combine. This adds a fresh and zesty flavor to the Spanakorizo.
8. Serve: Serve the Spanakorizo warm, garnished with additional lemon wedges on the side for an extra splash of citrus. Enjoy it as a main dish or as a side with your favorite protein.

Extra Tips

For an added layer of flavor, consider incorporating some fresh herbs like parsley or mint right before serving. You can also enhance the dish by adding ingredients such as feta cheese or olives, which can provide a salty contrast to the spinach and rice.

If you prefer a richer taste, feel free to use chicken broth instead of vegetable broth. Leftovers can be stored in an airtight container in the refrigerator and reheated the next day, making this dish a great option for meal prep.

Baked Feta and Tomato Pasta

Baked Feta and Tomato Pasta is a delicious and easy-to-make dish that combines the rich flavors of feta cheese and ripe tomatoes, resulting in a creamy, tangy sauce that’s perfect for pasta. This recipe is a fantastic way to use up leftover ingredients while creating a comforting meal that the whole family will enjoy.

With its simple assembly and minimal prep time, this dish is ideal for busy weeknights or when you’re looking to impress guests with minimal effort.

To create this delightful pasta, you’ll need just a few key ingredients, and the best part is that it can be easily customized to your taste. Feel free to add in any leftover vegetables or proteins you have on hand, making this a truly versatile recipe.

Whether you’re using fresh, canned, or frozen ingredients, Baked Feta and Tomato Pasta is a satisfying dish that showcases the best of Mediterranean flavors.

Ingredients (Serves 4-6):

• 400g pasta of your choice (penne, fusilli, or spaghetti)
• 200g block of feta cheese
• 500g cherry tomatoes (or any ripe tomatoes, halved)
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes (optional)
• 4 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 200°C (400°F). This will guarantee that your feta and tomatoes bake evenly and develop a nice, roasted flavor.

2. Prepare the Baking Dish**: In a large baking dish, combine the halved cherry tomatoes and minced garlic. Drizzle with olive oil, then sprinkle with dried oregano**, red pepper flakes (if using), and season with salt and pepper. Toss everything together to guarantee the tomatoes are evenly coated.

3. Add the Feta: Place the block of feta cheese in the center of the tomato mixture. Drizzle a little more olive oil on top of the feta for extra flavor. This will melt and become creamy as it bakes.

4. Bake: Place the baking dish in the preheated oven and bake for approximately 25-30 minutes, or until the tomatoes are blistered and soft, and the feta is golden and slightly caramelized.

5. Cook the Pasta: While the feta and tomatoes are baking, Cook the Pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.

6. Combine: Once the feta and tomatoes are done baking, remove the dish from the oven. Use a fork to mash the feta and mix it with the roasted tomatoes, creating a creamy sauce.

Add the cooked pasta to the baking dish, tossing everything together. If the mixture seems dry, add some of the reserved pasta water until you reach your desired consistency.

7. Serve: Divide the pasta into bowls and garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired. Serve immediately and enjoy your delicious Baked Feta and Tomato Pasta!

Extra Tips:

For an extra burst of flavor, consider adding a splash of balsamic vinegar to the roasted tomatoes before baking. This will add a touch of sweetness and acidity, enhancing the overall dish.

Additionally, feel free to experiment with different vegetables, such as spinach or bell peppers, to customize your pasta. Leftover servings can be stored in the fridge for up to 3 days and reheated easily in the microwave or on the stovetop with a splash of water to keep it moist. Enjoy your delightful meal!

Olive Tapenade Spread

Olive tapenade is a classic Mediterranean dish that brings together the rich flavors of olives, capers, and anchovies. This savory spread isn’t only simple to prepare but also versatile, making it an excellent choice for utilizing leftover olives or other pantry staples.

It pairs beautifully with crusty bread, crackers, or even as a topping for grilled meats and vegetables, making it a perfect addition to any appetizer platter or snack table.

This recipe for Olive Tapenade Spread serves 4-6 people and can be thrown together in no time. With its bold flavors and delightful texture, this dish is sure to impress your family and friends.

Whether you have leftover olives from a previous meal or simply want to create something delicious from scratch, this tapenade is a fantastic way to elevate your culinary repertoire.

Ingredients:

• 1 cup mixed olives (Kalamata and green olives, pitted)
• 2 tablespoons capers, rinsed and drained
• 2 anchovy fillets (optional)
• 1 garlic clove, minced
• 2 tablespoons fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh parsley, chopped (for garnish)
• Freshly ground black pepper, to taste

Cooking Instructions:

1. Prepare the Olives: Begin by pitting any whole olives if necessary. A mix of Kalamata and green olives offers a delightful balance of flavors.

Rinse the olives under cold water to remove excess brine, then drain well.

2. Combine Ingredients: In a food processor, add the prepared olives, capers, anchovy fillets (if using), and minced garlic.

These ingredients will form the base of your tapenade, providing a robust flavor profile.

3. Add Lemon Juice: Pour in the fresh lemon juice.

This adds acidity and brightness to the tapenade, balancing the saltiness of the olives and capers.

4. Blend the Mixture: Pulse the mixture in the food processor until it’s finely chopped but not completely smooth.

You want to maintain some texture for an appealing spread. Scrape down the sides of the bowl as needed.

5. Incorporate Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil.

This will help emulsify the tapenade and achieve the desired consistency. Continue to blend until the mixture is well combined.

6. Season and Serve: Taste the tapenade and add freshly ground black pepper to your liking.

Transfer the tapenade to a serving bowl and garnish with chopped fresh parsley. Serve it with bread, crackers, or use it as a topping for various dishes.

Extra Tips:

For a twist on the traditional tapenade, feel free to experiment with additional ingredients such as sun-dried tomatoes, roasted red peppers, or herbs like thyme or oregano.

This spread can also be made ahead of time and stored in the refrigerator for up to a week, allowing the flavors to meld together beautifully.

Just be sure to keep it covered and drizzle a bit of olive oil on top to maintain freshness.

Greek Yogurt Parfait With Fruits and Nuts

Greek Yogurt Parfait is a delightful and nutritious dish that showcases the rich flavors of Greek yogurt combined with fresh fruits and crunchy nuts. This dish not only makes for a satisfying breakfast but also serves as a healthy snack or a light dessert option. The creamy texture of the yogurt pairs wonderfully with the sweetness of the fruits, while the nuts provide a satisfying crunch that elevates the overall experience.

This parfait is versatile and can be customized according to your taste preferences and the seasonal availability of fruits. It’s perfect for using up leftover fruits and nuts you may have on hand. Whether you’re hosting a brunch or simply looking to treat yourself to something delicious, this Greek Yogurt Parfait is a great choice that brings a taste of the Mediterranean to your table.

Ingredients (serves 4-6):

• 4 cups Greek yogurt
• 2 cups mixed fresh fruits (such as berries, sliced bananas, and diced apples)
• 1 cup granola or nuts (like almonds, walnuts, or pecans)
• 2 tablespoons honey or maple syrup (optional, for sweetness)
• 1 teaspoon vanilla extract (optional)
• Fresh mint leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Yogurt Base: In a large mixing bowl, combine the Greek yogurt with the honey or maple syrup (if using) and vanilla extract. Stir well until the mixture is smooth and creamy. This will enhance the flavor of the yogurt and add a touch of sweetness.
2. Wash and Cut the Fruits: Rinse the fresh fruits under cold water. For fruits such as strawberries or larger fruits, cut them into bite-sized pieces. If you’re using berries, you can leave them whole. Set the prepared fruits aside.
3. Layer the Parfait: In clear parfait glasses or bowls, start by adding a layer of the sweetened Greek yogurt at the bottom. Use about half a cup per glass.
4. Add Fruits: On top of the yogurt layer, add a layer of your mixed fresh fruits. Use about a cup of fruits per glass, distributing them evenly.
5. Add Granola or Nuts: Sprinkle a layer of granola or chopped nuts over the fruit layer. This will add a delightful crunch and texture to your parfait. Use about ¼ cup per glass.
6. Repeat Layers: Repeat the layering process—add another layer of yogurt, followed by fruits, and then granola or nuts. You can make two or three layers depending on the size of your glasses.
7. Garnish and Serve: Finish your parfait with a final dollop of yogurt on top and garnish with a few extra pieces of fruit, a sprinkle of nuts, and a mint leaf for a touch of freshness. Serve immediately to enjoy the contrasting textures.

Extra Tips: When preparing your Greek Yogurt Parfait, feel free to experiment with different fruits and nuts based on your preferences or what you have available. Seasonal fruits won’t only taste better but also add vibrant colors to your dish.

You can also make the parfait in advance; just keep the layers separate until you’re ready to serve to prevent sogginess. Enjoy your delicious and healthy creation!