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greek_ggirl

Active member
This recipe is a classic all over Greek American diner's. It's also super healthy, and super easy to make! I have copy and pasted the ingredients from the video so it's easier for you to follow along.

2 t. olive oil
½ c. white mushrooms (sliced)
½ c. baby spinach
¼ c. crumbled feta cheese
6 sun dried tomatoes (chopped
1 avocado (sliced)
Sprig fresh thyme
Salt and fresh ground black pepper
2 large eggs
1 T. milk per egg
1 T. butter

 
This is one of my favorite things to order when out to breakfast. Thank you for sharing the recipe for this delicious food!
 

Greek street foods for summer?

I might be going to Greece in July, and one thing I’m really looking forward to is the street food. I’ve had gyros and souvlaki plenty of times here in the U.S., but I’m guessing the experience in Greece is completely different.

I’d love recommendations for the best street foods to try during the summer, especially things that are refreshing or easy to grab while walking around. Are there certain foods that are more popular in the hotter months? I’ve heard about koulouri in Thessaloniki and loukoumades from street vendors, but I’m sure there’s a lot more I don’t know about.

Also curious if there are regional specialties depending on which islands or cities you visit. I’m hoping to avoid overly touristy spots and try things locals actually eat regularly. What street foods would you put at the top of the list?

Do you make gemista with or without meat?

I grew up eating Gemista both ways, and now I’m realizing how divided people are on this. In my family, we usually made them without meat with just rice, herbs, and lots of olive oil, but I know plenty of people who swear they’re not really gemista unless there’s ground meat in the filling.

Lately I’ve been wondering what’s actually more traditional, or if it just comes down to region and family habits. I love the lighter, oil-based version, especially in the summer, but I can see the appeal of the heartier meat version too.

So I’m curious—how do you make your gemista? With meat, without, or both depending on the occasion? And if you feel strongly about it, what makes your version the “right” one?

Moussaka or Pastitsio without Bechemel?

I’ve been wanting to make Moussaka and Pastitsio more often, but honestly the béchamel is what stops me most of the time. It’s not that I don’t like it—I do—but it adds extra steps and feels a bit heavy for everyday cooking.

I’m curious if anyone here skips it or swaps it out for something simpler? I’ve wondered about just using a layer of cheese on top, or maybe a lighter yogurt-based mixture, but I’m not sure how that affects the overall texture.

Do these dishes still feel “right” without the béchamel, or does it completely change them? I’m not trying to be traditional every time—just looking for a version that’s easier to make more regularly.

Would love to hear what others have tried and what actually works!

Best side dishes to serve with grilled fish?

Now that the weather is getting warmer, I’ve been grilling fish more often, usually things like branzino, salmon, or whole dorade with olive oil, lemon, and herbs. The fish itself always turns out great, but I feel like I fall into the same side dishes every single time and could use some new ideas.

I usually do something simple like roasted potatoes or a Greek salad, which I love, but I’m curious what everyone else likes serving alongside grilled fish. Do you prefer lighter sides that let the fish stand out, or more filling dishes to make it a complete meal?

I’m especially interested in traditional Greek combinations if anyone has favorites. Things like horta, gigantes, rice pilaf, grilled vegetables, or even dips and spreads. I’d love ideas that feel fresh, summery, and Mediterranean without being too heavy. What side dishes do you always come back to with grilled fish?

Any good store-bought tzatziki brands?

Alright, I’m gonna admit something as a guy who grills a lot. I don’t always feel like making tzatziki from scratch, especially if I’ve already got meat going, sides going, everything. Sometimes I just want to grab something decent and keep it moving.

So I’m curious, are there actually any good store-bought tzatziki brands out there?

I’ve tried a few and some are way too thin or just taste off, like they’re missing that real garlic and yogurt balance. I’ve heard brands like Boar’s Head and Cedar’s are supposed to be better, but I haven’t really found one that tastes as good as homemade.
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