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nadellii

Active member
The first month of the new year is over and I still don't feel like I have a handle on healthy eating. It was one of my goals for the year! I eat far too much junk and when I sit down for a meal, it's a little more decadent than it should be for me to lose the ten pounds I gained since last summer.

I thought I'd make a list of some of my favorite Greek foods I plan to eat to slim things down a bit.

Greek Salad

Starting with the basics, a Greek salad is a combination of sliced tomatoes, sliced cucumbers, green bell peppers, red onion, olives, and feta cheese, typically seasoned with salt and oregano and dressed with olive oil. It’s a dish packed with vitamins, minerals, and antioxidant-rich vegetables.

Horta and Hortopita

Hortopita, or wild greens pie, is a savory dish filled with a variety of nutritious greens like spinach, kale, chard, and dandelion greens. I can dial back on the cheese to make it healthier.

I also love Horta, or boiled greens. maybe I can steam it instead of boil and then use less olive oil than I normally would have.

Souvlaki

Traditionally served in pita bread with tzatziki, souvlaki can be made with chicken, pork, or lamb skewers, and they’re often grilled. High in protein and light on carbs, it’s perfect for a post-workout meal. As far as meat dishes goes, this one is on the lighter side and I can primarily choose chicken to trim things down a bit.
 
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Yes to all these - I have been craving Horta like mad - mostly spinach but I try to mix it up. Greek salad - I don't seem to want this year. I only seem to want it in the summer. I have been enjoying cabbage salad and stuff like that lately. Lots of soups for me, too.
 

Best Greek seafood dishes for summer grilling?

Summer is in full swing, and what better way to enjoy the season than firing up the grill? Which seafood dishes perfect for grilling. Greek cuisine's blend of fresh ingredients, herbs, and spices makes it an ideal choice for light, summery meals, and I'm eager to hear your recommendations.

Do you have favorite Greek seafood recipes or dishes that shine especially bright when cooked over an open flame? Whether it's a classic recipe or a personal twist on traditional fare,I know about things like grilled octopus marinated in olive oil and oregano to the simplicity of shrimp saganaki.

Additionally, if you have preparation tips, marinade secrets, or any advice on grilling seafood the Greek way, please share. Thanks so much!

Greek Souvlaki Marinade Recipe

Now that grilling season is upon us, I thought I would share my souvlaki marinade. I cut the meat in cubes and marinate in plastic bags overnight. I skewer them just before grilling.

Add to a mason jar:
  • 1/4 cup Greek olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Then I cover the mason jar and shake, add the meat to the bags, and pour it over. If I am making a huge batch I double the marinade.

Greek Warm Weather Eating

With the warm weather approaching, I've been eager to explore more light and refreshing dishes. I'm particularly interested in Greek cuisine, which I know has a lot of great options perfect for sunny days.

Could anyone share their favorite Greek dishes to enjoy when the weather is warm? I'm looking for suggestions that are both delicious and easy to prepare. Any recipes or tips on where to find authentic ingredients would be greatly appreciated too!

Creative ideas for Easter lamb leftovers?

We cooked too much Easter lamb than we needed and have a ton leftover. I am sure I am not the only one! I am brainstorming ways to use the leftovers. Do you guys have anything to add?

1. Gyros with lamb (Tzatziki and all the trimmings!)
2. Lamb sandwiches
3. Stir fries
4. Lamb in rice and tomato sauce
5. Wraps
6. Omelets and scrambles (think steak and eggs, but with Greek flavors and of course lamb instead of steak)

grilled-lamb-chops.jpg

Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.
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