13 Tasty Greek One Pan Recipes for Minimal Cleanup

If you’re anything like me, you appreciate a flavorful meal without the daunting pile of dishes. Greek cuisine is perfect for this, with its vibrant flavors and fresh ingredients that fit beautifully into one-pan recipes. Picture enjoying Greek Lemon Chicken and Potatoes or an Easy Greek Moussaka, all prepared in a single pan. Curious to learn more about making these delicious meals with minimal cleanup? Keep exploring for some mouthwatering recipes that are sure to inspire!

One Pan Greek Lemon Chicken and Potatoes

One Pan Greek Lemon Chicken and Potatoes is a delightful dish that brings the bright and zesty flavors of Greece right to your dinner table. This recipe combines tender chicken, crispy golden potatoes, and aromatic herbs, all cooked together in one pan for a hassle-free meal. The infusion of fresh lemon juice and garlic elevates the dish, making it perfect for family gatherings or a cozy weeknight dinner. The best part? Cleanup is a breeze since everything cooks together in a single pan!

To prepare this dish, you’ll need to gather a few simple ingredients that are commonly found in Greek cuisine. The combination of lemon, olive oil, and herbs not only enhances the flavor but also guarantees that the chicken is juicy and the potatoes are perfectly roasted. This recipe serves 4 to 6 people, making it an excellent choice for entertaining guests or enjoying a fulfilling meal with your loved ones.

Ingredients:

• 4-6 bone-in, skin-on chicken thighs
• 2 pounds baby potatoes, halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Juice of 2 lemons
• Zest of 1 lemon
• 2 teaspoons dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Set your oven to 425°F (220°C) to guarantee it’s hot enough to roast the chicken and potatoes to perfection. Preheating the oven helps achieve a crispy skin on the chicken and perfectly browned potatoes.
2. Prepare the Marinade: In a bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper. This marinade will infuse the chicken and potatoes with flavor as they cook.
3. Marinate the Chicken: Place the chicken thighs in a large bowl or zip-top bag and pour half of the marinade over them. Make sure the chicken is well-coated. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).
4. Prepare the Potatoes: In a separate bowl, toss the halved baby potatoes with the remaining marinade, confirming they’re evenly coated. This step is essential for flavoring the potatoes as they roast alongside the chicken.
5. Assemble in the Pan: In a large roasting pan or baking dish, arrange the marinated chicken thighs skin-side up and scatter the marinated potatoes around them in a single layer. This allows the juices from the chicken to flavor the potatoes as they cook.
6. Roast the Dish: Place the pan in the preheated oven and roast for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender. The chicken skin should be crispy and golden brown.
7. Garnish and Serve: Once cooked, remove the pan from the oven and let it rest for about 5 minutes. Garnish with freshly chopped parsley before serving. This adds a pop of color and freshness to the dish.

Extra Tips:

For the best results, consider using a cast-iron skillet for even heat distribution and superior browning. If you prefer a tangier flavor, you can add more lemon juice to the marinade or squeeze extra lemon over the dish before serving.

Additionally, feel free to customize the vegetables by adding bell peppers or green beans for a more colorful and nutritious meal. Always confirm that the chicken is fully cooked, and let it rest before serving for juicier meat. Enjoy your One Pan Greek Lemon Chicken and Potatoes!

Easy Greek Moussaka

Easy Greek Moussaka is a delicious and hearty dish that captures the essence of Greek cuisine. This comforting casserole is a layered masterpiece made with eggplant, potatoes, and a rich meat sauce, all topped with a creamy béchamel sauce. Perfect for family gatherings or a cozy dinner, this one-pan recipe simplifies the traditional method without compromising on flavor, making it accessible even to novice cooks.

The beauty of Moussaka lies in its layers, each contributing to the overall taste and texture. The eggplant adds a subtle earthiness, while the ground meat mixture is infused with aromatic spices such as cinnamon and nutmeg, giving it a unique depth of flavor. The creamy béchamel sauce not only tops the dish but also binds all the elements together, ensuring that each bite is a delightful experience.

Ingredients (Serving Size: 4-6 people)

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 large potatoes, peeled and sliced into 1/4-inch rounds
• 1 lb ground beef or lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup red wine (optional)
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• Olive oil, for frying
• 2 cups milk
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 2 large eggs, beaten
• 1 cup grated Parmesan cheese

Cooking Instructions

1. Prepare the Eggplant and Potatoes: Begin by slicing the eggplants and potatoes as directed. Sprinkle salt over the eggplant slices to draw out moisture and bitterness. Let them sit for about 30 minutes, then rinse and pat dry. This step will enhance the flavor and texture of the eggplant.
2. Cook the Potatoes: In a large pan, heat some olive oil over medium heat. Add the potato slices, cooking until they’re golden and tender but not completely cooked through. Remove them from the pan and set aside.
3. Cook the Eggplant: In the same pan, add more olive oil and cook the eggplant slices until they’re browned on both sides. You may need to do this in batches to avoid overcrowding the pan. Once cooked, set them aside with the potatoes.
4. Make the Meat Sauce: In the same pan, add a bit more olive oil if necessary, and sauté the chopped onion until translucent. Add the minced garlic and cook for another minute. Then, add the ground beef or lamb, cooking until browned. Drain excess fat if necessary. Stir in the crushed tomatoes, red wine (if using), oregano, cinnamon, nutmeg, salt, and pepper. Let the mixture simmer for about 15-20 minutes until it thickens slightly.
5. Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually whisk in the milk, stirring constantly until the mixture thickens. Remove from heat and let it cool slightly before adding the beaten eggs and half of the grated Parmesan cheese. Mix well to combine.
6. Assemble the Moussaka: Preheat your oven to 350°F (175°C). In a baking dish, layer half of the potato slices at the bottom. Follow with a layer of eggplant slices, then half of the meat sauce. Repeat the layers, finishing with a final layer of eggplant. Pour the béchamel sauce over the top layer, spreading it evenly. Sprinkle the remaining Parmesan cheese on top.
7. Bake the Moussaka: Place the assembled moussaka in the preheated oven and bake for about 45-50 minutes, or until the top is golden and bubbling. Allow it to cool for 10-15 minutes before slicing and serving.

Extra Tips

For an even richer flavor, consider adding a pinch of allspice to the meat sauce or using a mix of ground meats. You can also make the dish ahead of time and refrigerate it overnight. Just be sure to let it come to room temperature before baking. Serve with a fresh Greek salad and crusty bread for a complete meal. Enjoy your homemade Easy Greek Moussaka!

Greek Shrimp With Tomatoes and Feta

Greek Shrimp With Tomatoes and Feta is a vibrant, flavorful dish that brings the essence of the Mediterranean right to your dinner table. This one-pan recipe isn’t only easy to prepare but also highlights the freshness of the ingredients, making it a perfect option for a weeknight dinner or a special gathering.

With succulent shrimp, juicy tomatoes, and creamy feta cheese, this dish is a delightful symphony of flavors that’s sure to impress your family and friends.

The beauty of this dish lies in its simplicity and the way the ingredients meld together during cooking. The shrimp cook quickly and absorb the rich flavors of the tomatoes and herbs, while the feta cheese adds a creamy texture and a tangy bite.

Served over rice or with crusty bread, this dish is a true representation of Greek cuisine and is destined to become a favorite in your household.

Ingredients (Serves 4-6):

• 1 pound large shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 1 cup crumbled feta cheese
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This guarantees that your dish cooks evenly and the shrimp get that perfect texture.
2. Prepare the Baking Dish: In a large oven-safe skillet or baking dish, combine the cherry tomatoes, minced garlic, olive oil, dried oregano, red pepper flakes, salt, and pepper. Toss the ingredients together until the tomatoes are well coated in the oil and seasonings.
3. Roast the Tomatoes: Place the skillet in the preheated oven and roast the tomato mixture for about 15 minutes. This step intensifies the flavors of the tomatoes and allows them to soften, creating a delicious base for the shrimp.
4. Add the Shrimp: After 15 minutes, carefully remove the skillet from the oven. Add the peeled and deveined shrimp to the skillet, stirring gently to mix them with the tomatoes and garlic. Spread them out evenly across the pan.
5. Top with Feta: Sprinkle the crumbled feta cheese over the shrimp and tomato mixture. This will melt slightly and create a creamy layer that enhances the dish.
6. Bake: Return the skillet to the oven and bake for an additional 10-12 minutes, or until the shrimp are pink and opaque. Be careful not to overcook the shrimp as they can become tough.
7. Garnish and Serve: Once cooked, remove the skillet from the oven and let it cool slightly. Garnish with fresh parsley and serve with lemon wedges on the side for an extra burst of flavor.

Extra Tips:

When cooking Greek Shrimp With Tomatoes and Feta, using fresh ingredients will elevate the dish’s flavor profile considerably.

If you prefer a bit more spice, adjust the amount of red pepper flakes to your liking. For a heartier meal, serve the shrimp over a bed of rice or alongside crusty bread to soak up the delicious juices.

This dish is also versatile; feel free to add other vegetables like bell peppers or spinach for added color and nutrition. Enjoy the delightful Mediterranean flavors!

One Skillet Greek Chicken With Rice

One Skillet Greek Chicken With Rice is a delightful and easy-to-make dish that brings the vibrant flavors of Greece right to your dining table. This one-pan meal combines tender chicken thighs with aromatic rice, fresh vegetables, and a zesty lemon-herb marinade that infuses every bite with Mediterranean goodness. Perfect for busy weeknights, this dish simplifies meal prep and cleanup while guaranteeing you enjoy a wholesome and satisfying family dinner.

In this recipe, the chicken is seared to golden perfection before being simmered with rice, allowing the grains to absorb all the flavors from the chicken and herbs. The addition of olives, tomatoes, and feta cheese adds a burst of color and flavor, making this dish not only delicious but also visually appealing. Serve it straight from the skillet, and watch as your family gathers around the table to enjoy this comforting meal.

Ingredients (Serves 4-6):

• 4-6 bone-in, skin-on chicken thighs
• 1 cup long-grain rice (such as basmati or jasmine)
• 2 cups chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 lemon, juiced and zested
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese (for topping)
• Fresh parsley (for garnish)

Cooking Instructions:

1. Prepare the Chicken: Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, paprika, and half of the dried oregano and thyme. This will enhance the flavor of the chicken when cooked.
2. Sear the Chicken: In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and sauté for about 3-4 minutes until softened. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Add the Rice and Broth: Stir in the rice, guaranteeing it gets coated with the oil and onion mixture. Pour in the chicken broth, lemon juice, and the remaining oregano and thyme. Stir well to combine.
5. Return the Chicken to the Skillet: Nestle the seared chicken thighs back into the skillet, skin-side up, on top of the rice mixture. Scatter the halved cherry tomatoes and sliced olives around the chicken.
6. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid. Check occasionally to guarantee the rice isn’t sticking to the bottom.
7. Finish and Serve: Once the rice is cooked, remove the skillet from heat. If desired, sprinkle the crumbled feta cheese over the top and cover for an additional 5 minutes to allow the cheese to soften slightly. Garnish with fresh parsley before serving.

Extra Tips:

To elevate the flavors in your One Skillet Greek Chicken With Rice, consider marinating the chicken in the lemon juice, olive oil, garlic, and herbs for at least 30 minutes before cooking. This will enhance the taste and tenderness of the chicken.

Additionally, feel free to customize the dish by adding other vegetables like bell peppers or zucchini, or adjust the seasoning to your preference. Serve with a side of Greek salad or tzatziki for a complete Mediterranean experience!

Greek Stuffed Peppers

Greek Stuffed Peppers, or “Gemista,” are a delightful and nutritious dish that encapsulates the essence of Greek cuisine. This one-pan recipe not only makes for a hearty meal but also brings a burst of vibrant colors to your table. The combination of sweet bell peppers stuffed with a savory mixture of rice, herbs, and ground meat creates a comforting dish that’s perfect for family dinners or entertaining guests. Each bite is a harmonious blend of flavors that transports you straight to the Mediterranean.

To prepare Greek Stuffed Peppers, you’ll need a few key ingredients, many of which are staples in Greek cooking. The use of fresh herbs such as parsley and mint, along with ingredients like tomatoes and feta cheese, enhances the dish’s flavor profile. This recipe isn’t only easy to follow but also allows for customization based on personal preferences or dietary needs. Whether you choose to use beef, lamb, or a vegetarian filling, these stuffed peppers are sure to please everyone at the table.

Ingredients (serving size: 4-6 people)

• 4 large bell peppers (any color)
• 1 cup uncooked rice (preferably long-grain or jasmine)
• 1 pound ground beef or lamb (or a vegetarian substitute)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1/2 cup tomato sauce
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese (optional)
• 2 tablespoons olive oil
• 1 cup water or vegetable broth

Cooking Instructions

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the outside of the peppers with olive oil and place them upright in a baking dish.
2. Cook the Rice: In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the uncooked rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and set aside.
3. Sauté the Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent, about 5 minutes.
4. Brown the Meat: Add the ground beef or lamb to the skillet with the onions and garlic. Cook until browned, breaking it apart with a spatula, about 7-10 minutes. Drain any excess fat if necessary.
5. Mix the Filling: To the skillet with the cooked meat, add the cooked rice, diced tomatoes (with juice), tomato sauce, parsley, mint, oregano, salt, and pepper. Stir until everything is well combined and heated through.
6. Stuff the Peppers: Carefully spoon the meat and rice mixture into each bell pepper, filling them generously. If desired, top each stuffed pepper with crumbled feta cheese for added flavor.
7. Bake the Dish: Pour any remaining tomato sauce over the stuffed peppers in the baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and slightly charred.
8. Serve and Enjoy: Once baked, remove the dish from the oven and let it cool for a few minutes. Serve the stuffed peppers warm, drizzled with olive oil and garnished with additional herbs if desired.

Extra Tips

When preparing Greek Stuffed Peppers, feel free to experiment with the filling by adding ingredients like olives, nuts, or different spices to suit your taste.

You can also use a variety of peppers, such as jalapeños for a spicier version or zucchini for a low-carb alternative. If you have leftovers, these stuffed peppers reheat well and can be enjoyed for lunch or dinner the next day.

Additionally, consider serving them with a side of Greek salad or tzatziki for a complete meal.

One Pan Baked Greek Meatballs

If you’re in search of a flavorful and easy-to-make dish that captures the essence of Greek cuisine, search no more than this One Pan Baked Greek Meatballs recipe.

These meatballs are infused with aromatic herbs and spices, offering a delightful taste that pairs beautifully with a variety of sides. Not only are they delicious, but the one-pan method makes cleanup a breeze, allowing you to enjoy your meal without the hassle of multiple dishes.

This recipe serves 4-6 people, making it perfect for family dinners or gatherings with friends. The combination of ground meat, fresh herbs, and a touch of feta cheese provides a unique twist on traditional meatballs. Serve them with a side of tzatziki sauce and a fresh Greek salad for a complete meal that will transport your taste buds to the sunny shores of Greece.

Ingredients:

• 1 pound ground beef (or a mix of beef and lamb)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup crumbled feta cheese
• 1 large egg
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup marinara sauce
• 1/2 cup chopped fresh parsley, for garnish
• Lemon wedges, for serving

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This guarantees that your meatballs will cook evenly and develop a nice golden crust.

2. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, feta cheese, egg, minced garlic, oregano, thyme, cumin, salt, and pepper.

Use your hands to mix the ingredients gently until just combined; avoid overmixing to keep the meatballs tender.

3. Shape the Meatballs: Using your hands, form the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on a baking sheet or a large oven-safe skillet, ensuring they’re spaced apart to allow for even cooking.

4. Add Marinara Sauce: Pour the marinara sauce evenly over the meatballs, making sure they’re well coated. This will keep them moist during baking and infuse them with additional flavor.

5. Bake the Meatballs: Place the pan in the preheated oven and bake for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F (70°C).

The sauce should be bubbling and the meatballs should be nicely browned on top.

6. Garnish and Serve: Once cooked, remove the pan from the oven and let it sit for a few minutes. Sprinkle with fresh parsley for a burst of color and flavor. Serve with lemon wedges for an extra zing.

Extra Tips:

For a more robust flavor, consider adding fresh herbs such as basil or mint to the meatball mixture.

Additionally, you can customize the size of the meatballs based on your preference, but remember that smaller meatballs will cook faster. If you have leftovers, they store well in an airtight container in the fridge for up to three days and can be easily reheated. Enjoy your delicious Greek meal!

Sheet Pan Greek Salmon With Vegetables

Sheet Pan Greek Salmon With Vegetables is a vibrant and nutritious dish that captures the essence of Mediterranean cuisine. This easy one-pan recipe is perfect for weeknight dinners, as it requires minimal prep and clean-up while delivering bold flavors and essential nutrients. The combination of tender salmon fillets, colorful vegetables, and aromatic herbs creates a delightful meal that’s both satisfying and healthy.

The beauty of this dish lies in its simplicity and versatility. You can easily customize the vegetables based on what you have on hand or your personal preferences. The addition of zesty lemon juice, fragrant garlic, and fresh herbs infuses the salmon and vegetables with a delicious Mediterranean flair. This dish not only looks appealing on the table, but it also serves as a complete meal packed with protein and vitamins.

Ingredients (serving size of 4-6 people):

• 4-6 salmon fillets (about 6 oz each)
• 2 cups cherry tomatoes, halved
• 1 red onion, sliced
• 1 zucchini, sliced
• 1 bell pepper (red or yellow), sliced
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup olive oil
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This guarantees that the salmon cooks evenly and the vegetables roast perfectly, becoming tender while retaining their flavors.
2. Prepare the Marinade: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper. This zesty marinade won’t only season the salmon but also coat the vegetables, enhancing their natural flavors.
3. Arrange the Vegetables: On a large sheet pan, spread the cherry tomatoes, sliced red onion, zucchini, and bell pepper. Drizzle half of the marinade over the vegetables, tossing them gently to make sure they’re evenly coated. Create spaces in the center of the pan for the salmon fillets.
4. Add the Salmon: Place the salmon fillets in the center of the pan, skin-side down (if applicable). Drizzle the remaining marinade over the salmon, ensuring each fillet is well-coated. This will keep the fish moist and flavorful during cooking.
5. Roast in the Oven: Transfer the sheet pan to the preheated oven and roast for about 15-20 minutes or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized. Keep an eye on the vegetables to avoid overcooking.
6. Garnish and Serve: Once cooked, remove the sheet pan from the oven and sprinkle with fresh parsley for a burst of color and freshness. Serve the dish warm, either directly from the pan or plated individually.

Extra Tips: For added flavor, consider marinating the salmon for 30 minutes before cooking. This allows the fish to absorb the marinade more deeply. Additionally, feel free to experiment with different vegetables such as asparagus, broccoli, or eggplant based on your taste preferences. If you want a bit of heat, add some red pepper flakes to the marinade for a spicy kick. Enjoy this healthy meal with a side of crusty bread or a simple Greek salad for a complete dining experience!

Greek Pasta With Spinach and Feta

Greek Pasta with Spinach and Feta is a delightful and simple one-pan meal that combines the earthy flavors of spinach with the tangy creaminess of feta cheese. This dish is perfect for busy weeknights or a casual gathering with friends and family. The simplicity of the recipe, along with the vibrant colors and flavors, makes it appealing to both adults and children alike.

Plus, using just one pan means less cleanup, allowing you to enjoy your meal without the hassle of washing numerous dishes. The dish isn’t only quick to prepare but also packed with nutrients. Spinach, a superfood, provides a wealth of vitamins and minerals, while the pasta serves as a hearty base.

Feta cheese adds a Mediterranean twist, bringing a unique flavor that ties everything together. With fresh herbs and a hint of lemon zest, this Greek Pasta with Spinach and Feta is sure to become a favorite in your home.

Ingredients (Serves 4-6):

• 12 oz (340g) pasta (penne or fusilli)
• 4 cups fresh spinach, roughly chopped
• 1 cup crumbled feta cheese
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 2 cups vegetable or chicken broth
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Sauté the Aromatics: In a large skillet or pan, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent and softened.

Then, add the minced garlic and red pepper flakes (if using) and sauté for an additional 30 seconds until fragrant.

2. Add the Pasta: Pour the uncooked pasta into the skillet with the onions and garlic. Stir to combine, ensuring the pasta is well-coated with the oil and the aromatics.

3. Incorporate the Broth: Pour in the vegetable or chicken broth, making sure to cover the pasta completely. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the skillet and let it cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

4. Stir in the Spinach and Feta: Once the pasta is cooked, add the chopped spinach, crumbled feta cheese, dried oregano, lemon zest, and season with salt and pepper. Stir gently to combine, allowing the spinach to wilt and the feta to melt slightly into the pasta.

5. Final Touches: Cook for an additional 2-3 minutes on low heat until everything is heated through. Taste and adjust seasoning if necessary. Remove from heat and let it rest for a minute before serving.

6. Garnish and Serve: Transfer the pasta to serving bowls or a large platter. Garnish with chopped fresh parsley for an extra touch of flavor and color. Serve warm and enjoy!

Extra Tips:

When cooking Greek Pasta with Spinach and Feta, feel free to customize the dish by adding other ingredients such as sun-dried tomatoes, olives, or artichoke hearts for extra flavor.

If you prefer a creamier texture, you can mix in a splash of heavy cream or Greek yogurt just before serving. Additionally, make sure to taste the dish as you go, as adjusting the seasoning can greatly enhance the overall flavor.

This dish is also perfect for meal prep; simply store leftovers in an airtight container in the refrigerator for up to three days.

One Pot Mediterranean Quinoa

One Pot Mediterranean Quinoa is a vibrant and nutritious dish that combines the wholesome goodness of quinoa with an array of colorful vegetables and Mediterranean flavors. This dish isn’t only easy to prepare but also perfect for a family dinner or meal prep for the week.

With its rich profile of protein, healthy fats, and fiber, it’s a fulfilling option for anyone looking to enjoy a healthy meal without compromising on taste.

The best part about this recipe is that it can be made in just one pot, which means less cleanup and more time to enjoy your delicious creation. The infusion of garlic, lemon, and fresh herbs elevates the quinoa to a whole new level, making it a delightful experience for your taste buds.

Let’s explore the ingredients and cooking instructions for this delightful dish that serves 4-6 people.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Juice of 1 lemon
• 1/4 cup feta cheese, crumbled (optional)
• Fresh parsley, chopped for garnish

Cooking Instructions:

1. Prepare the Quinoa: Begin by rinsing the quinoa under cold water in a fine-mesh strainer to remove its natural coating, which can have a bitter taste. This step is crucial for achieving a pleasant flavor in the finished dish.

2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.

Then, add the minced garlic and cook for an additional minute until fragrant, stirring continuously to prevent burning.

3. Add the Remaining Veggies: Incorporate the diced bell pepper and zucchini into the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften. The vibrant colors will make your dish even more appealing!

4. Mix in the Quinoa and Broth: Add the rinsed quinoa to the pot along with the vegetable broth, cherry tomatoes, dried oregano, and dried basil. Stir everything together to combine the ingredients evenly.

Bring the mixture to a boil.

5. Simmer: Once boiling, reduce the heat to low, cover the pot, and let it Simmer for about 15-20 minutes or until the quinoa is fluffy and has absorbed all the liquid.

Stir occasionally to confirm nothing sticks to the bottom of the pot.

6. Finalize the Dish: Once the quinoa is cooked, remove the pot from heat. Add the lemon juice, and season with salt and pepper to taste.

If you’re using feta cheese, sprinkle it on top and gently mix it in.

7. Garnish and Serve: Finish by garnishing the dish with freshly chopped parsley. Serve warm, and enjoy your One Pot Mediterranean Quinoa as a main dish or a delightful side!

Extra Tips:

For an added depth of flavor, consider roasting the cherry tomatoes before adding them to the pot.

You can also customize this recipe by adding your favorite vegetables or protein, such as chickpeas or grilled chicken.

If you’re looking for a vegan option, simply skip the feta cheese or use a plant-based alternative.

This dish is highly versatile, so feel free to experiment with different herbs and spices to suit your taste!

Greek Chicken Souvlaki Bowls

Greek Chicken Souvlaki Bowls are a delightful and healthy meal option that captures the essence of traditional Greek flavors in a convenient, one-pan format. This dish features marinated chicken cooked to tender perfection, served alongside a vibrant array of fresh vegetables, creamy tzatziki, and fluffy rice. It’s a perfect choice for weeknight dinners or meal prep, as it brings together all the components of a classic Greek souvlaki in a single bowl.

The beauty of Greek Chicken Souvlaki Bowls lies in their versatility. You can customize the ingredients to suit your preferences, whether that means adding more veggies, swapping in different proteins, or adjusting the seasoning levels. The marinated chicken is the star of the show, infused with herbs and spices that celebrate the Mediterranean palate.

Paired with the revitalizing tzatziki sauce and a bed of rice, this dish is sure to be a hit with family and friends alike.

Ingredients (Serves 4-6):

• 1.5 lbs chicken breast, cut into 1-inch cubes
• 3 tablespoons olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 2 cups cooked rice (white or brown)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1 bell pepper, diced (any color)
• 1 cup tzatziki sauce
• Fresh parsley, for garnish

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and paprika. Whisk until well blended. This marinade will infuse the chicken with flavor and help keep it juicy during cooking.
2. Marinate the Chicken: Add the cubed chicken breast to the marinade, confirming each piece is fully coated. Cover the bowl with plastic wrap or transfer to a resealable bag. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
3. Cook the Chicken: Heat a large skillet or frying pan over medium-high heat. Once hot, add the marinated chicken pieces to the pan in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown on all sides. Use a meat thermometer to confirm the internal temperature reaches 165°F (75°C).
4. Prepare the Vegetables: While the chicken is cooking, prepare the vegetables. In a separate bowl, combine the cherry tomatoes, cucumber, red onion, and bell pepper. Toss them gently to mix the colors and flavors. You can add a pinch of salt and pepper to enhance their taste.
5. Assemble the Bowls: Start by adding a generous scoop of cooked rice to each bowl. Top the rice with the cooked chicken, followed by a portion of the mixed vegetables. Finally, drizzle with tzatziki sauce and garnish with fresh parsley for an added pop of flavor and color.
6. Serve: Serve the Greek Chicken Souvlaki Bowls warm, and enjoy the medley of flavors and textures. You can also provide extra tzatziki on the side for dipping!

Extra Tips:

To elevate your Greek Chicken Souvlaki Bowls, consider adding some grilled pita bread on the side for a complete meal. You can also experiment with different toppings such as feta cheese, olives, or avocados.

If you’re short on time, using pre-cooked rice can save you effort, and feel free to adjust the vegetables based on what you have on hand. This dish isn’t only delicious but also perfect for meal prep, allowing you to enjoy flavorful lunches throughout the week!

One Pan Ratatouille With Feta

One Pan Ratatouille With Feta is a delightful dish that brings together the vibrant flavors of Mediterranean vegetables, making it a perfect choice for a healthy and satisfying meal. This recipe combines classic ratatouille ingredients such as zucchini, eggplant, bell peppers, and tomatoes, all cooked together in a single pan for easy preparation and cleanup. The addition of feta cheese not only adds a creamy texture but also enhances the dish with a tangy flavor, making it even more enjoyable.

This versatile dish can be served as a main course or a side, and it pairs beautifully with crusty bread or a fresh salad. Perfect for a family dinner, a gathering with friends, or meal prep for the week, One Pan Ratatouille With Feta is bound to impress. It’s a celebration of seasonal produce that will leave everyone asking for seconds.

Ingredients (Serves 4-6):

• 1 medium eggplant, diced
• 2 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups diced tomatoes (canned or fresh)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup crumbled feta cheese
• 2 tablespoons olive oil
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Vegetables: Start by washing and dicing all your vegetables. Make sure to cut them into even pieces to guarantee they cook uniformly. This includes the eggplant, zucchini, bell peppers, and onion. Mincing the garlic will also enhance the flavor of the dish.
2. Sauté the Aromatics: In a large skillet or pan, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 2-3 minutes until it becomes translucent. Add the minced garlic and continue to sauté for an additional minute, stirring frequently to prevent burning.
3. Add the Eggplant: Next, add the diced eggplant to the pan. Sauté for about 5 minutes, stirring occasionally. The eggplant will start to soften and absorb the flavors from the onion and garlic.
4. Incorporate the Remaining Vegetables: Add the zucchini and bell peppers to the skillet. Stir well to combine all the vegetables and cook for another 5 minutes. This step allows the vegetables to begin to soften and meld together.
5. Stir in the Tomatoes and Seasonings: Pour in the diced tomatoes, along with their juices. Add the dried oregano, thyme, salt, and black pepper. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, stirring occasionally until the vegetables are tender.
6. Add the Feta: Once the vegetables are cooked, sprinkle the crumbled feta cheese over the top of the ratatouille. Allow it to warm through for an additional 5 minutes. The feta will soften and blend into the dish, adding creaminess.
7. Serve and Garnish: Remove the pan from heat and let it cool slightly. Garnish with fresh basil leaves if desired. Serve warm, either on its own or with crusty bread.

Extra Tips:

For an additional layer of flavor, consider roasting the vegetables in the oven before combining them in the pan. This method enhances their natural sweetness and adds a smoky depth.

Additionally, feel free to customize the recipe by adding other vegetables like mushrooms or spinach, and adjust the seasoning according to your taste preferences. This dish tastes even better the next day, so it’s perfect for meal prep or leftovers!

Greek Style Roasted Vegetables

Greek Style Roasted Vegetables is a delightful and colorful dish that showcases the fresh produce of the Mediterranean. This dish brings together a medley of seasonal vegetables, all roasted to perfection with fragrant herbs and spices. The result is a vibrant platter that not only tastes great but also looks beautiful, making it an ideal side dish for any meal or a flavorful vegetarian main course.

The simplicity of this recipe lies in its preparation and cooking method. You can easily toss the vegetables together, season them, and let the oven do the work. The high heat caramelizes the natural sugars in the vegetables, enhancing their flavors and creating a stunning array of textures. This dish is perfect for gatherings, as it can be prepared in advance and served warm or at room temperature.

Ingredients (Serves 4-6):

• 2 medium zucchinis, sliced into half-moons
• 1 medium eggplant, cut into cubes
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, cut into wedges
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Feta cheese, crumbled (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C). A hot oven is vital for roasting vegetables; it helps them cook evenly and develop a beautiful caramelized exterior.
2. Prepare the Vegetables: Rinse and chop all the vegetables as specified in the ingredient list. Make sure to cut them into similar sizes to guarantee they cook evenly. Place all the chopped vegetables in a large mixing bowl.
3. Season the Vegetables: Drizzle the olive oil over the vegetables in the bowl. Add the minced garlic, dried oregano, dried thyme, and season with salt and pepper. Toss everything together until the vegetables are well coated with oil and seasonings.
4. Arrange on a Baking Sheet: Spread the seasoned vegetables evenly on a large baking sheet. Make sure they’re in a single layer to allow for proper roasting; overcrowding the pan can lead to steaming instead of roasting.
5. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Halfway through the cooking time, give the vegetables a good stir to guarantee they roast evenly and develop a nice golden color.
6. Check for Doneness: After 25-30 minutes, check the vegetables. They should be tender and slightly caramelized. If they need more time, continue roasting for an additional 5-10 minutes, keeping an eye on them to prevent burning.
7. Garnish and Serve: Once done, remove the baking sheet from the oven. Transfer the roasted vegetables to a serving platter, and if desired, sprinkle with fresh parsley and crumbled feta cheese for extra flavor. Serve warm or at room temperature.

Extra Tips:

For added depth of flavor, consider marinating the vegetables in the olive oil and herbs for 30 minutes before roasting.

You can also experiment with other vegetables such as carrots or asparagus, depending on what you have on hand.

If you prefer a touch of sweetness, a drizzle of balsamic vinegar before serving can elevate the dish even further.

Don’t hesitate to customize the seasoning to your taste, making this dish truly your own!

Easy Greek Tacos With Ground Lamb

If you’re looking for a quick and delicious meal that captures the vibrant flavors of Greece, then these Easy Greek Tacos with Ground Lamb are the perfect choice. This dish combines the savory taste of seasoned ground lamb with fresh vegetables and a zesty yogurt sauce, all wrapped up in warm tortillas for an easy weeknight dinner.

Not only is this recipe simple to prepare, but it also makes use of one pan, which means less cleanup for you!

These tacos are versatile and can easily be customized to suit your taste preferences. Whether you prefer more spice or additional toppings, this dish is forgiving and allows for creativity. Serve them up at a casual family dinner or a lively gathering with friends, and watch as they disappear in no time.

Let’s immerse ourselves in the recipe and get cooking!

Ingredients (Serves 4-6):

• 1 lb ground lamb
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 small flour or corn tortillas
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup lettuce, shredded
• ½ cup feta cheese, crumbled
• ½ cup plain Greek yogurt
• 2 tablespoons lemon juice
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Lamb Mixture: In a large skillet over medium heat, add the olive oil. Once hot, add the finely chopped onion and sauté for about 3-4 minutes until softened.

Next, stir in the minced garlic and cook for an additional minute until fragrant.

2. Cook the Lamb: Add the ground lamb to the skillet, breaking it up with a wooden spoon. Cook for about 5-7 minutes, stirring occasionally, until the lamb is browned and cooked through.

Drain any excess fat if necessary.

3. Season the Mixture: Sprinkle in the ground cumin, dried oregano, smoked paprika, salt, and pepper. Stir well to combine and let the mixture cook for another 2-3 minutes to allow the flavors to meld together.

4. Warm the Tortillas: While the lamb mixture is finishing up, warm the tortillas in a separate pan or microwave until soft and pliable, about 30 seconds per side or 15-20 seconds in the microwave wrapped in a damp paper towel.

5. Prepare the Yogurt Sauce: In a small bowl, mix together the plain Greek yogurt and lemon juice. Season with a pinch of salt and stir until smooth. Set aside.

6. Assemble the Tacos: To assemble, lay out a warm tortilla, spoon a generous amount of the lamb mixture down the center, and top with cherry tomatoes, diced cucumber, shredded lettuce, and crumbled feta cheese.

7. Serve and Garnish: Drizzle the yogurt sauce over the top and sprinkle fresh parsley as a garnish. Serve immediately while warm, and enjoy!

Extra Tips:

For an added kick, consider mixing in some chopped fresh mint or adding a pinch of red pepper flakes to the lamb mixture.

If you want to make the dish even more filling, you can serve the tacos with a side of roasted potatoes or a Greek salad.

Feel free to experiment with different toppings like olives or sliced radishes to enhance the flavors. Enjoy your Easy Greek Tacos with Ground Lamb!