10 Tempting Easy Greek Recipes for Quick Weeknight Wins

Weeknight dinners can be a challenge, especially when you’re craving something delicious and easy. Greek recipes are a great solution with their fresh ingredients and bold flavors that bring excitement to any meal. I’ve gathered ten irresistible recipes that are perfect for busy evenings and will delight your taste buds. These dishes are not only simple but also quick to prepare, fitting perfectly into your schedule. Let’s explore these mouthwatering options that promise to make your weeknight meals special.

Classic Greek Salad

Classic Greek Salad, also known as Horiatiki, is a revitalizing and vibrant dish that embodies the flavors of the Mediterranean. This salad isn’t only simple to prepare but also bursting with fresh ingredients that make it perfect for a summer meal or as a side dish throughout the year. With ripe tomatoes, crisp cucumbers, briny olives, and creamy feta cheese, this salad showcases the best of Greek cuisine. The key to a delicious Greek salad lies in using high-quality ingredients and letting their natural flavors shine.

Traditionally, Greek salad is served without lettuce, allowing each ingredient to stand out. It’s often dressed with olive oil, red wine vinegar, and a sprinkle of oregano, complementing the fresh vegetables beautifully. This dish is typically served as a part of a larger meal, making it an excellent addition to any gathering. Whether you enjoy it as a side or a light meal on its own, Classic Greek Salad is sure to please everyone at the table.

Ingredients (serves 4-6):

• 4 ripe tomatoes, diced
• 1 cucumber, sliced or diced
• 1 red onion, thinly sliced
• 1 bell pepper (green or yellow), sliced
• 1 cup Kalamata olives, pitted
• 200g feta cheese, crumbled or cut into cubes
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Vegetables: Begin by washing all the vegetables thoroughly. Dice the tomatoes and cucumber into bite-sized pieces. Slice the red onion and bell pepper into thin strips. The freshness of the vegetables is essential, so make sure they’re at their peak ripeness.
2. Combine the Ingredients: In a large salad bowl, combine the diced tomatoes, cucumber, sliced red onion, and bell pepper. Add the Kalamata olives to the bowl. Gently toss the ingredients together to mix them evenly, making certain that the colors and textures are well blended.
3. Add the Feta Cheese: Crumble the feta cheese over the top of the salad mixture. If you prefer, you can cut the feta into cubes instead. This creamy cheese adds a rich flavor that complements the crisp vegetables beautifully.
4. Prepare the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. Adjust the seasoning to your taste. This dressing will enhance the flavors of the salad without overpowering them.
5. Dress the Salad: Drizzle the dressing over the salad just before serving. Gently toss the salad to guarantee that all the ingredients are coated in the dressing. Be careful not to mash the feta cheese while mixing.
6. Serve and Enjoy: Transfer the salad to a serving platter or bowl. It can be served immediately, or you can let it sit for a few minutes to allow the flavors to meld together. Garnish with additional oregano or a drizzle of olive oil, if desired.

Extra Tips:

For the best flavor, always use the freshest ingredients you can find, especially the tomatoes and cucumbers. This salad is incredibly versatile, so feel free to adjust the ingredients to your liking; for example, you can add capers or substitute different types of olives.

To make it more filling, consider adding grilled chicken or chickpeas. Finally, this salad keeps well in the refrigerator for a day, but it’s best enjoyed fresh to maintain the crispness of the vegetables.

Savory Spanakopita

Spanakopita is a classic Greek dish that combines flaky phyllo pastry with a rich filling of spinach and feta cheese, creating a savory pie that’s perfect as an appetizer or a main dish. This traditional recipe is beloved for its delightful texture and vibrant flavors, offering a taste of Greece that’s easy to replicate at home. The crispiness of the phyllo complements the creamy, herb-infused filling, making each bite a delightful experience.

Making spanakopita may seem challenging at first due to the use of phyllo pastry, but with a little patience and practice, you can master this dish. It’s ideal for gatherings and can be served warm or at room temperature, making it a versatile option for any occasion. Using fresh ingredients will enhance the flavor profile, so try to source the best spinach and feta available.

Ingredients (Serves 4-6):

• 1 package of phyllo pastry (16 oz), thawed
• 1 pound of fresh spinach, chopped (or 1 package of frozen spinach, thawed and drained)
• 1 cup of crumbled feta cheese
• 1 cup of ricotta cheese
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 2 large eggs, beaten
• 1/4 cup of fresh dill, chopped (or 1 tbsp dried dill)
• 1/4 cup of olive oil
• Salt and pepper to taste
• 1/4 cup of melted butter (for brushing)

Cooking Instructions:

1. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Add the minced garlic and sauté for an additional minute, ensuring it doesn’t burn. Stir in the chopped spinach and cook until wilted (if using fresh) or heated through (if using frozen). Remove from heat and let cool slightly.

2. Mix the Ingredients: In a large mixing bowl, combine the cooled spinach mixture with crumbled feta, ricotta cheese, beaten eggs, chopped dill, salt, and pepper. Mix well until all ingredients are fully incorporated.

3. Prepare the Phyllo Pastry: Preheat your oven to 375°F (190°C). Unroll the phyllo pastry sheets and cover them with a damp cloth to prevent them from drying out.

Take one sheet and brush it lightly with melted butter. Layer another sheet on top and brush again. Repeat this process with about 5 sheets to create a sturdy base.

4. Fill the Pastry: Spoon the spinach and cheese filling along one edge of the layered phyllo, leaving about 1 inch from the edge. Fold the sides of the phyllo over the filling, then carefully roll the phyllo to form a log or a triangle shape, tucking in the edges as you go. Brush the top with melted butter.

5. Bake the Spanakopita: Place the prepared spanakopita on a baking sheet lined with parchment paper. Repeat the process with the remaining phyllo and filling until all is used.

Bake in the preheated oven for 30-35 minutes, or until golden brown and crispy.

6. Serve: Allow the spanakopita to cool for a few minutes before slicing into pieces. Serve warm or at room temperature, and enjoy!

Extra Tips:

When working with phyllo pastry, always keep the sheets covered with a damp cloth to prevent them from drying out and becoming brittle.

If you want to add more flavor, consider incorporating herbs like parsley or mint into the filling. Additionally, you can make individual servings by cutting the rolled phyllo into smaller triangles before baking, which can be great for appetizers.

If you have extra filling, consider using it in an omelet or as a stuffing for other vegetables. Enjoy your homemade spanakopita!

Quick Chicken Souvlaki

Quick Chicken Souvlaki is a delightful and flavorful Greek dish that consists of marinated chicken skewers grilled to perfection. This recipe is perfect for those busy weeknights when you want a tasty meal without spending hours in the kitchen. The combination of lemon juice, garlic, and herbs creates a marinade that infuses the chicken with a revitalizing and aromatic flavor.

Served with warm pita bread and a side of tzatziki sauce, this dish is sure to become a family favorite.

This dish isn’t only quick to prepare but also versatile. You can serve the chicken souvlaki in a variety of ways: as a main dish, in a wrap, or atop a salad. Additionally, you can easily customize the marinade and toppings to suit your preferences.

Whether you’re hosting a gathering or simply cooking for your family, Quick Chicken Souvlaki is a delicious meal that everyone will enjoy.

Ingredients (Serves 4-6):

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 6 wooden or metal skewers
• Pita bread, for serving
• Tzatziki sauce, for serving

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, salt, black pepper, and red pepper flakes (if using). Whisk the ingredients together until well blended. This marinade will add flavor and moisture to the chicken.
2. Marinate the Chicken: Add the cubed chicken to the marinade, ensuring that each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor. Marinating helps to tenderize the chicken and infuse it with the delicious flavors of the marinade.
3. Preheat the Grill: If using a grill, preheat it to medium-high heat. If you don’t have a grill, you can also use a grill pan on the stovetop. Make sure the grill grates are clean and lightly oiled to prevent sticking.
4. Assemble the Skewers: If using wooden skewers, soak them in water for about 20 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
5. Grill the Skewers: Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
6. Serve: Remove the skewers from the grill and let them rest for a few minutes. Serve the chicken souvlaki with warm pita bread and tzatziki sauce on the side. You can also add fresh vegetables like lettuce, tomatoes, and onions for a complete meal.

Extra Tips:

For the best flavor, consider marinating the chicken overnight. You can also experiment with different herbs and spices to customize the marinade to your taste.

If you want to add more variety, try incorporating vegetables like bell peppers and onions onto the skewers alongside the chicken. This not only adds color but also enhances the flavor of the dish.

Enjoy your Quick Chicken Souvlaki with a revitalizing Greek salad for a complete meal!

Zesty Tzatziki Sauce

Tzatziki sauce is a revitalizing and creamy Greek dip that pairs perfectly with grilled meats, pita bread, and fresh vegetables. This delightful sauce is made primarily from yogurt, cucumber, garlic, and a touch of olive oil, resulting in a bright and zesty flavor that can elevate any meal.

It’s not only easy to prepare but also offers a healthy alternative to heavier sauces, making it a popular choice in Mediterranean cuisine.

Making tzatziki sauce is a great way to incorporate fresh ingredients into your cooking. The crunchiness of the cucumber complements the smoothness of the yogurt, while the garlic adds a punchy flavor that brings the whole dish together.

Whether served as an appetizer or a side dish, tzatziki sauce will surely impress your family and friends with its vibrant flavor and creamy texture.

Ingredients (Serves 4-6)

• 1 cup Greek yogurt
• 1 medium cucumber
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 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. Then, peel it if you prefer a smoother texture. Grate the cucumber using a box grater or a food processor. After grating, place the cucumber in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is essential to prevent the tzatziki from becoming watery.
2. Mix the Yogurt: In a mixing bowl, add the Greek yogurt. Greek yogurt is preferred for its thick and creamy consistency, which is ideal for tzatziki.
3. Combine Ingredients: To the bowl with yogurt, add the grated cucumber, minced garlic, olive oil, lemon juice, and chopped dill. Season with salt and pepper to taste. Stir the mixture well until all ingredients are evenly combined.
4. Chill the Sauce: Cover the bowl with plastic wrap or a lid and refrigerate the tzatziki sauce for at least 30 minutes. This resting time allows the flavors to meld together and intensify, making for a more delicious dip.
5. Serve: Once chilled, give the tzatziki a good stir and taste for seasoning, adjusting salt and pepper if necessary. Serve it in a small bowl, garnished with a sprinkle of fresh dill or a drizzle of olive oil if desired.

Extra Tips

For an even zestier tzatziki, consider adding a bit of grated lemon zest alongside the lemon juice for an extra burst of citrus flavor.

You can also experiment with different herbs such as mint for a unique twist. Tzatziki can be stored in an airtight container in the refrigerator for up to 3 days, making it a great make-ahead option for parties or meals.

Enjoy this sauce as a dip, a dressing, or even a sandwich spread for a taste of Greece at home!

One-Pan Greek Lemon Chicken

One-Pan Greek Lemon Chicken is a vibrant, flavorful dish that captures the essence of Mediterranean cuisine in a simple and easy way. The combination of tender chicken, zesty lemon, aromatic herbs, and colorful vegetables makes this dish not only delicious but also visually appealing.

Plus, the best part is that it all comes together in just one pan, making cleanup a breeze. This recipe is perfect for busy weeknights or special gatherings, as it serves 4-6 people. With minimal prep and cooking time, you can enjoy a wholesome meal that bursts with flavor and vitality.

The bright notes of lemon paired with the savory taste of chicken create a delightful balance that will leave your family and friends asking for seconds.

Ingredients

• 4-6 chicken thighs (bone-in, skin-on)
• 4 medium-sized potatoes, cut into wedges
• 1 large red onion, quartered
• 1 cup cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Juice of 2 large lemons
• Zest of 1 lemon
• 1 tablespoon dried oregano
• 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 your chicken and vegetables cook evenly and allows the flavors to meld beautifully.
2. Prepare the Marinade: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper. This marinade will infuse the chicken and vegetables with a delightful flavor as they roast.
3. Arrange the Ingredients in the Pan: In a large roasting pan, place the chicken thighs, potato wedges, quartered red onion, and cherry tomatoes. Pour the marinade over the ingredients, making sure everything is evenly coated. Use your hands or a spatula to mix gently if needed.
4. Roast in the Oven: Place the roasting pan in the preheated oven and cook for about 40-45 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature of the chicken should reach at least 165°F (75°C). Toss the vegetables halfway through cooking to promote even roasting.
5. Garnish and Serve: Once cooked, remove the pan from the oven. Let it sit for a few minutes, then garnish with chopped fresh parsley before serving. This adds a pop of color and vitality to the dish.

Extra Tips

For the best results, consider marinating the chicken in the mixture for a few hours or overnight in the refrigerator before cooking. This allows the flavors to penetrate the meat more deeply.

Additionally, feel free to customize the vegetables based on what you have on hand—zucchini, bell peppers, or even olives work wonderfully in this one-pan dish. Enjoy your One-Pan Greek Lemon Chicken with a side of crusty bread or a revitalizing Greek salad for a complete meal!

Easy Moussaka

Moussaka is a classic Greek dish that beautifully layers flavors and textures, making it a comforting and satisfying meal. At its heart, moussaka features tender eggplant, spiced ground meat, and creamy béchamel sauce, all baked to perfection. This dish isn’t only delicious but also a wonderful way to impress family and friends during gatherings or special occasions.

Creating moussaka can seem intimidating due to its multiple components, but with a bit of preparation, you can whip up this delightful dish with ease. Each layer contributes to the overall flavor, from the savory meat sauce to the creamy topping, resulting in a dish that’s rich in taste and tradition. Serve it warm with a side salad and some crusty bread for a complete meal.

Ingredients (Serves 4-6)

• 2 large eggplants
• 1 lb (450g) ground beef or lamb
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups canned crushed tomatoes
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 large potatoes, peeled and sliced into thin rounds
• 2 cups milk
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 large egg
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Eggplants: Slice the eggplants into rounds about 1/2 inch thick. Sprinkle them with salt and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse the eggplant slices and pat them dry with a paper towel.
2. Cook the Meat Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, ground meat, oregano, cinnamon, salt, and pepper. Cook until the meat is browned, breaking it apart with a spoon. Add the crushed tomatoes and simmer for 20 minutes, stirring occasionally.
3. Prepare the Potatoes: While the meat sauce is simmering, steam or boil the potato slices until just tender (about 5-7 minutes). Set aside.
4. Fry the Eggplant: In a separate pan, heat a little olive oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
5. Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to form a roux. Gradually whisk in the milk, cooking until the sauce thickens, about 5-7 minutes. Remove from heat and let it cool slightly. Whisk in the egg and half of the Parmesan cheese, and season with salt and pepper.
6. Assemble the Moussaka: Preheat your oven to 350°F (175°C). In a large baking dish, layer half of the potato slices on the bottom. Next, add half of the eggplant slices, followed by all of the meat sauce. Layer the remaining eggplant on top, and finally, top with the rest of the potatoes. Pour the béchamel sauce over the entire dish and 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 brown and bubbling. Let it rest for at least 15-20 minutes before serving to allow the layers to set.

Extra Tips

For an authentic touch, consider adding a pinch of nutmeg to the béchamel sauce for added depth of flavor. You can also experiment with different layers by adding zucchini or using a mix of meats in the sauce.

If you want to save time, prepare the meat sauce and béchamel a day in advance, and refrigerate them until you’re ready to assemble the dish. Enjoy your homemade moussaka with a sprinkle of fresh parsley for a beautiful presentation!

Flavorful Greek Meatballs

Greek meatballs, or “keftedes,” are a delightful dish that showcases the vibrant flavors of Mediterranean cuisine. These meatballs are typically made with ground meat, fresh herbs, and spices, resulting in a dish that’s aromatic and packed with flavor. They’re perfect as an appetizer, served with tzatziki sauce, or as a main course alongside a fresh Greek salad and warm pita bread.

The combination of ingredients used in these meatballs not only makes them delicious but also gives them a beautiful golden-brown color when cooked. The secret to making flavorful Greek meatballs lies in the use of fresh herbs like parsley and mint, along with spices such as oregano and garlic.

This recipe is simple and straightforward, allowing you to prepare a hearty meal that will impress your family and friends. Whether you choose to bake or fry them, these meatballs are sure to become a favorite in your household. Let’s plunge into how to make these delightful bites that reflect the essence of Greek cuisine.

Ingredients (serving size: 4-6 people)

• 1 pound ground beef (or a mix of beef and lamb)
• 1 cup breadcrumbs
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 large egg
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cinnamon (optional)
• Olive oil (for frying)

Cooking Instructions

1. Prepare the Mixture****: In a large mixing bowl, combine the ground meat, breadcrumbs, chopped onion, minced garlic, parsley, mint, egg, oregano, salt, black pepper, and cinnamon. Use your hands to mix the ingredients together until well combined.

Be careful not to overmix, as this can make the meatballs tough.

2. Shape the Meatballs: Once the mixture is thoroughly combined, wet your hands with a little water to prevent sticking. Take a small amount of the mixture and roll it into a ball, about the size of a golf ball.

Repeat this process until all the mixture is shaped into meatballs, placing them on a plate or tray as you go.

3. Cook the Meatballs: If frying, heat a generous amount of olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the meatballs in the skillet, making sure not to overcrowd them.

Cook for about 5-7 minutes on each side or until they’re golden brown and cooked through. If baking, preheat your oven to 400°F (200°C) and arrange the meatballs on a baking sheet lined with parchment paper.

Bake for 20-25 minutes, turning halfway through, until browned and cooked through.

4. Serve: Once cooked, remove the meatballs from the skillet or oven and let them rest for a few minutes. Serve warm with tzatziki sauce, lemon wedges, and a sprinkle of fresh herbs if desired.

You can also enjoy them with pita bread or over a bed of rice or salad.

Extra Tips

For an added depth of flavor, consider marinating the meat mixture for a few hours or overnight in the refrigerator before shaping the meatballs. This allows the flavors of the herbs and spices to meld beautifully.

If you want a healthier option, baking the meatballs is a great choice, and you can easily double the recipe for larger gatherings. Finally, feel free to experiment with different herbs or spices to suit your taste preferences!

Spinach and Feta Stuffed Peppers

Spinach and Feta Stuffed Peppers are a delightful Greek-inspired dish that combines vibrant flavors and healthy ingredients. This recipe features bell peppers filled with a mixture of sautéed spinach, creamy feta cheese, and aromatic herbs, creating a satisfying and nutritious meal. Not only are they visually appealing with their colorful presentation, but they also make for a perfect dish for family dinners or gatherings with friends. The combination of fresh ingredients guarantees that every bite is bursting with flavor.

Preparing these stuffed peppers is simple and can be customized to suit your taste preferences. You can easily substitute ingredients or add extra spices to make the dish your own. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will guide you through each step to create a delicious and hearty meal that everyone will love.

Ingredients (Serves 4-6)

• 4 large bell peppers (any color)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 cup cooked rice (white or brown)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup fresh parsley, chopped (optional)
• 1 cup marinara sauce (for serving)

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will allow the peppers to cook evenly and become tender while the filling heats through.
2. Prepare the Bell Peppers: Wash the bell peppers thoroughly. Slice the tops off and remove the seeds and membranes. You can reserve the tops to chop and add to the filling if desired. Place the peppers upright in a baking dish.
3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
4. Add the Spinach: Gradually add the chopped spinach to the skillet. Cook until the spinach is wilted and most of the moisture has evaporated, about 3-4 minutes. Remove from heat.
5. Mix the Filling: In a large bowl, combine the sautéed spinach mixture with crumbled feta cheese, cooked rice, dried oregano, salt, black pepper, and parsley (if using). Mix well until all ingredients are evenly incorporated.
6. Stuff the Peppers: Carefully spoon the filling mixture into each bell pepper, packing it in gently but firmly. Fill each pepper to the top and place them back in the baking dish.
7. Bake the Peppers: Pour marinara sauce over the stuffed peppers, making sure they’re well-coated. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.
8. Serve: Once cooked, remove the peppers from the oven and let them cool for a few minutes. Serve warm with additional marinara sauce on the side if desired.

Extra Tips

When making Spinach and Feta Stuffed Peppers, feel free to experiment with the filling by adding other ingredients such as olives, diced tomatoes, or cooked ground meat for added protein. You can also use different kinds of cheese, like goat cheese or mozzarella, for a unique flavor.

Be mindful of the cooking time; if your peppers are larger, they may need a little extra time in the oven to become tender. Enjoy your delicious Greek-inspired dish!

Simple Greek Orzo Pasta

Simple Greek Orzo Pasta is a delightful dish that combines the rich flavors of Greece with the comforting texture of pasta. Orzo, a rice-shaped pasta, is a versatile ingredient that absorbs flavors beautifully, making it perfect for a variety of dishes. In this recipe, we’ll combine orzo with fresh vegetables, tangy feta cheese, and fragrant herbs, creating a dish that isn’t only easy to prepare but also a feast for the senses.

Whether served warm as a side dish or cold as a revitalizing salad, this Simple Greek Orzo Pasta is sure to impress your family and friends. This dish is perfect for gatherings, picnics, or a simple weeknight dinner. The vibrant colors and fresh ingredients make it visually appealing while also packing a nutritious punch.

With just a handful of ingredients, you can create a satisfying meal that’s both delightful and healthy. Let’s explore the ingredients and cooking instructions to bring this Greek classic to your table.

Ingredients (serving size: 4-6 people):

• 1 cup orzo pasta
• 2 cups vegetable or chicken broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Cooking Instructions:

1. Cook the Orzo: In a medium saucepan, bring the vegetable or chicken broth to a boil. Add the orzo pasta to the boiling broth and cook according to the package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
2. Drain and Rinse: Once the orzo is cooked, drain it in a colander and rinse it under cold water to stop the cooking process. This will also cool it down if you plan to serve the dish cold. Set aside to cool completely.
3. Prepare the Vegetables: While the orzo is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Slice the Kalamata olives and chop the fresh parsley. Place all the chopped ingredients into a large mixing bowl.
4. Combine Ingredients: Add the cooled orzo to the mixing bowl with the vegetables. Gently combine the ingredients to make sure everything is evenly distributed.
5. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Taste and adjust the seasoning if necessary.
6. Dress the Salad: Pour the dressing over the orzo and vegetable mixture. Toss everything together to coat the ingredients evenly with the dressing.
7. Add Feta: Finally, gently fold in the crumbled feta cheese, being careful not to break it apart too much.
8. Serve: You can serve the Simple Greek Orzo Pasta immediately while warm, or refrigerate it for at least 30 minutes before serving to allow the flavors to meld together. Enjoy!

Extra Tips:

When cooking orzo, be sure not to overcook it as it can become mushy. If you’re looking for a little extra flavor, consider adding a squeeze of fresh lemon juice or zest to the dish before serving. This not only brightens the flavors but also enhances the freshness of the ingredients.

You can also customize this recipe by adding protein such as grilled chicken or shrimp for a heartier meal. Enjoy your culinary journey to Greece with this delightful dish!

Traditional Avgolemono Soup

Avgolemono is a classic Greek soup that showcases the delightful combination of chicken, rice, and a creamy egg-lemon sauce. This soup is both comforting and invigorating, making it a beloved dish in Greek households. The name “Avgolemono” itself translates to “egg-lemon,” which is a key component of the dish, lending a unique tanginess and richness that elevates the overall flavor.

Traditionally served as a starter, this soup can also be enjoyed as a light meal on its own. Making Avgolemono is a straightforward process, but it requires a bit of care to guarantee that the eggs are tempered correctly so they don’t curdle when added to the hot broth. This delicious soup isn’t just nourishing but also reflects the warmth and hospitality of Greek culinary traditions.

With a few simple ingredients and some patience, you can bring a taste of Greece into your kitchen and delight your family or guests with this exquisite dish.

Ingredients (Serves 4-6)

• 6 cups chicken broth
• 1 cup cooked chicken, shredded
• 1/2 cup rice (e.g., medium or long-grain)
• 2 large eggs
• 1/4 cup fresh lemon juice (about 2 lemons)
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish (optional)

Cooking Instructions

1. Prepare the Broth: In a large pot, bring the chicken broth to a gentle boil over medium heat. This will serve as the base for your Avgolemono soup.
2. Cook the Rice: Once the broth is boiling, add the rice to the pot. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the rice is fully cooked and tender. Stir occasionally to prevent the rice from sticking to the bottom.
3. Add the Chicken: After the rice has cooked, stir in the shredded chicken. Allow the mixture to heat through for an additional 5 minutes. This step infuses the broth with the flavor of the chicken and warms the meat.
4. Prepare the Avgolemono Mixture: In a separate bowl, whisk together the eggs and lemon juice until well combined. It’s important to do this in a bowl separate from the broth to guarantee proper emulsification.
5. Temper the Eggs: To prevent the eggs from scrambling, gradually add a ladle of the hot broth to the egg-lemon mixture while whisking continuously. This process is known as tempering and helps to raise the temperature of the eggs slowly.
6. Combine the Mixtures: Once the egg-lemon mixture is warmed, slowly pour it back into the pot with the soup while stirring constantly. This step is vital for creating a smooth and creamy texture.
7. Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot, garnished with fresh dill or parsley if desired.

Extra Tips

When preparing Avgolemono, it’s important to work quickly after tempering the eggs to maintain a smooth consistency. Make sure to use fresh lemon juice for the best flavor, and feel free to adjust the amount of lemon to suit your taste preference.

For added richness, you can use a combination of chicken and vegetable broth or even add some vegetables like carrots and celery for extra nutrition. Enjoy your homemade Avgolemono soup with crusty bread for a complete meal!