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I recently had something called "spanakofetedes" or spinach balls, at someone's else. It was the first time I had them and I loved them! I know that in Greek cuisine, especially in Greece, you'll often see dishes like these made of various veggies. Like on Santorini, they make something like this out of tomatoes.

So I decided to track down a recipe. The person explained to me how to make them, and between that and some research, I made my best guess as to how to make them. What do you guys think?

-1 lb spinach
-½ lb feta cheese
-2 tbsp chopped dill
-2 tbsp chopped mint
-1 large onion
-4 scallions
-1 garlic clove
-2 tbsp flour
-1 egg
-1 tsp salt
-vegetable oil for frying

1. Begin by washing the spinach leaves and remove the stems. Then slice the leaves into small pieces.
2. Take a large mixing bowl and crumble the feta cheese into it.
3. Cut the onion, scallions, and garlic finely and add them to the bowl with the feta cheese.
4. Then, add spinach, chopped dill, and chopped mint. Mix everything well.
5. In a separate bowl, beat the egg and add to the spinach mixture. Then, add flour, salt, and pepper and stir until it's well combined.
6. Heat the vegetable oil in a frying pan over medium-high heat. Take a tablespoon of the spinach mixture and form it into a ball shape. Gently place it into the hot oil and fry for 3-4 minutes until golden brown on all sides.
7. Place each spinach ball on paper towels to remove excess oil.

I think you made a spelling error - should be spanakokeftedes .... I know, my spellcheck has a tough time with these Greek words!

That aside, the recipe it's looks delicious. I bet you could use any green and call it "hortokeftedes" or something like that. I know that in Greece, they tend to interchange spinach with wild greens.

Recipe for Grilled Hallloumi Cheese

I love to grill and this recipe is simple and easy, and complements most grilled meals very well! I serve this with a squeeze of lemon.


  • 8 oz (225 g) halloumi cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh lemon juice
  • Freshly ground black pepper
  • Optional: a pinch of chili flakes
  • Fresh herbs (parsley, mint, or dill) for garnish
  • Lemon wedges for serving

  1. Prepare the Halloumi:
    • Remove the halloumi cheese from its packaging and pat it dry with a paper towel.
    • Cut the halloumi into 1/2-inch thick slices.
  2. Marinate the Cheese:
    • In a small bowl, combine the olive oil, dried oregano, lemon juice, and a sprinkle of black pepper (and chili flakes if using).
    • Brush both sides of the halloumi slices with the olive oil mixture. Let it sit for about 10 minutes to absorb the flavors.
  3. Preheat the Grill:
    • Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat until hot.
  4. Grill the Halloumi:
    • Place the marinated halloumi slices on the grill or grill pan.
    • Grill for about 2-3 minutes on each side, until the cheese is golden brown and has grill marks. Be careful not to overcook, as halloumi can become rubbery if left on the grill for too long.

Typical Greek Breakfast Foods?

I'm curious to learn more about Greek cuisine, specifically breakfast foods. What are some typical breakfast items that people in Greece enjoy? I've heard a bit about yogurt and honey, but I'd love to know more about other traditional options.

Would anyone be kind enough to share their experiences or insights?

Looking forward to reading your responses and learning more. I am a Greek Canadian and I noticed while in Greece that they don't make a big deal of breakfast. Is it just a small meal eaten fast? I tend to eat bigger breakfasts.

Advice for Making Taramasalata from Scratch?

I'm hoping to get some advice on making taramosalata from scratch. I've tried a few recipes, but I can't seem to get the texture and flavor just right. Here are a few specific questions I have:
  • Which type of roe should I use? I've seen recipes that use carp, cod, and even bottarga. Does it make a significant difference in taste and texture?
  • What's the best method for achieving a smooth consistency? My attempts often turn out a bit too lumpy or grainy.
  • Any tips on balancing the flavors? Some batches come out too salty or too bland. What's the ideal ratio of roe to other ingredients like lemon juice and olive oil?
  • Do you have any secret ingredients or techniques? I've read about people adding things like bread or potatoes. How do these additions affect the final product?
I'd love to hear your suggestions or see your tried-and-true recipes. Thanks in advance for your help!

Tips for Moussaka - Making it Authentic

I’m planning to try my hand at making moussaka this weekend, and I really want it to be as authentic as possible. I've done some research, but I would love to hear tips and advice from those who have experience making this delicious dish.

Here are a few specific questions I have:

  • Ingredients: What are the essential ingredients for an authentic moussaka? Are there any specific brands or types you recommend?
  • Eggplant Preparation: What’s the best way to prepare the eggplant to ensure it’s not too bitter and has the perfect texture?
  • Meat Layer: I’ve seen recipes using both beef and lamb. Which one is more traditional, and do you have any tips for seasoning the meat?
  • Béchamel Sauce: This part seems tricky! Any advice on making a creamy, lump-free béchamel sauce?
  • Layering and Baking: How thick should the layers be, and how long should it bake to get that perfect golden top without overcooking?
Thanks in advance!

Most iconic dishes in Greek cuisine?

I love cooking Greek and I have my favorites and so does my family. We love - spanakopita, avgolemono, souvlaki, keftedes, dolmades, yemista, and I few more. I am curious, which dishes are iconic and you can't live without?

I’d love to hear your recommendations, especially for:
  • Traditional main courses
  • Must-try appetizers
  • Desserts that are quintessentially Greek
Thank you in advance for your suggestions!
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