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voula_slat

Active member
I love all Greek cheeses, but Feta is the best! I found this video interesting of how Feta cheese is made:

 
Wow! Great video! I think it would be fun to go to a place in Greece where they make feta to check it out. And maybe get some samples. LOL
 
Great video, thanks for sharing
 

Greek Yogurt Pasta Recipe

I thought I would share a recipe for Greek yogurt pasta. I had it in a cafe in Greece once and have been making something similar ever since.

Ingredients

  • 8 oz (225g) pasta of your choice (e.g., penne, spaghetti, fusilli)
  • 1 cup (240g) Greek yogurt (plain, full-fat for creaminess)
  • 2 cloves garlic, minced
  • 1 lemon (juice and zest)
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 cup (30g) crumbled feta cheese
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) pasta cooking water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • Fresh parsley or basil leaves for garnish (optional)
  • Cherry tomatoes, halved (optional)
  • Baby spinach leaves (optional)
Instructions

Cook the Pasta
:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.

Reserve 1/4 cup (60ml) of the pasta cooking water before draining the pasta.

Prepare the Sauce:

In a large mixing bowl, combine the Greek yogurt, minced garlic, lemon juice, and lemon zest. Mix well.

Add the grated Parmesan cheese, crumbled feta cheese, olive oil, dried oregano, and dried basil. Stir until well combined.

Combine Pasta and Sauce:

Add the cooked pasta to the bowl with the sauce. Toss to coat the pasta evenly.

If the sauce is too thick, gradually add the reserved pasta cooking water until you reach your desired consistency.

Season and Garnish:

Taste the pasta and season with salt and black pepper to your liking.

For an extra touch of freshness, toss in some halved cherry tomatoes and baby spinach leaves.

Garnish with fresh parsley or basil leaves, if desired.

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!

Tips to Prevent Phyllo from Drying Out?

I am not new with working with phyllo.

Lately, and I don't know why, the phyllo has been during out as I work with it. It's always store bought phyllo and it may be another brand than what I normally use, but I don't see how that could possibly make a difference.e Perhaps I am working slower. Maybe my kitchen is dryer.

All I know is that I would love some tips on how to prevent the phyllo from drying out! I asked around and people say to keep a wet towel over it. I tried that and the phyllo stuck to the towel so I am obviously missing an important detail.

Greek Marinated Olives Recipe

I love to serve marinated Greek olives when I have people over. It's easy to do, and I change things each time. The amounts are for a big serving enough for company. I halve the recipe otherwise.
  • 2 cups mixed Greek olives (such as Kalamata, green, or black)
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Lemon zest (optional)
  • Fresh herbs for garnish (such as parsley or basil)
Instructions:
  1. Prepare the olives: Rinse the olives under cold water to remove excess brine. If the olives are very salty, you can soak them in cold water for about 30 minutes, then drain.
  2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
  3. Marinate: Cover the bowl with plastic wrap or transfer the olives and marinade to a sealable container. Let the olives marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
  4. Serve: Before serving, let the olives come to room temperature to allow the flavors to fully develop. Optionally, garnish with lemon zest and fresh herbs for extra freshness and aroma.

Can you use frozen vegetables for Greek dishes?

There are two Greek dishes that I enjoy a lot and like to make a lot - fasolakia and the baked vegetables with the variety.

It's not always realistic for me to make them, though, because of the vegetable situation.

Is it okay to use frozen veggies? These are washed and chopped - they're basically ready to go - so it would save me a lot of time!

fasolakia-greek-food.jpg
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