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dpappas87

Active member
We all know about the common Greek dishes that do well for crowds, like souvlaki, tiro pita, spanakopita, even pastitsio or moussaka. I tend to rotate through the same common list of dishes.

I have a dinner party coming up and I want some ideas on how to mix it up. Can you think of anything unique or lesser known that I can make? I don't mind if it's time consuming - I am up for anything really.

I had a friend tell me that maybe I want to make a leg of lamb or something like that - and I don't want to do something like that for now because that is also a common dish for me. I am, however, considering kleftiko for the main course.

Any advice is welcome.
 
For something a bit more unique, how about trying stifado? It's a hearty Greek stew made with beef (or rabbit) and lots of pearl onions, slow-cooked in a flavorful tomato-based sauce with red wine, cinnamon, cloves, and bay leaves. It’s not as commonly served as dishes like souvlaki but definitely has that wow factor, especially if you’re looking for something time-consuming and rich in flavor. You could pair it with a side like dakos (Cretan rusks topped with tomatoes, olive oil, and mizithra) for a refreshing contrast.

If you want to go vegetarian, fava from Santorini is another excellent option—it's a creamy yellow split pea puree topped with caramelized onions, capers, and olive oil. Both are unique, traditional, and will give your guests a memorable taste of Greece!
 

Help Me Build a Greek Pantry

I’d like to build a Greek-inspired pantry with all the essential ingredients so I’m always ready to make something delicious. So far, I’ve stocked up on olive oil and oregano, but I know there’s so much more to explore.

Can anyone recommend the must-have staples for a Greek pantry? I’m thinking about spices, herbs, pantry items like beans or grains, and any specialty sauces or ingredients. Also, are there any particular brands you’d recommend for quality? I want to make sure I get the real deal!

Looking forward to your tips and advice. I am not the best at planning and I cook Greek all the time.

Different Ways of Making Spanakopita

I've been making traditional spanakopita for a while now, sticking to the classic spinach and feta filling. However, I’m curious to experiment with new flavors and ingredients to give this beloved Greek pie a unique twist.

Has anyone tried adding different herbs, cheeses, or even vegetables to their spanakopita filling? I’m thinking about incorporating some dill and mint, but I’m not sure how much to use without overpowering the dish. Also, has anyone tried mixing in different types of cheese, like ricotta or goat cheese, instead of the usual feta?

I am really thinking that I want to try something different!

Using Capers in Greek Cooking?

I’ve recently started experimenting with capers in my cooking, and I know they’re used quite a bit in Greek cuisine, especially in dishes from the islands. I love their briny, tangy flavor, but I’m still trying to figure out the best ways to incorporate them into my Greek dishes.

Does anyone have tips on how to use capers effectively in Greek cooking? I’ve seen them in recipes like Greek salads, fish dishes, and even in some sauces, but I’d love to know more specific dishes where they really shine. Should I rinse them first to reduce the saltiness, or is it better to keep that intense flavor?

This is something I noticed in Greece in the islands - that capers are somewhat common.

Cuisine of the Cyclades

I’ve recently become fascinated by the food of the Cyclades and I’m curious to learn more about what makes this region’s cuisine so unique. I know that each Greek island has its own distinct flavors and dishes, but the Cyclades seem to have a particularly interesting blend of ingredients and cooking techniques.

What are some of the key elements that set Cycladic cuisine apart from other regions in Greece? I’ve heard that they use a lot of local herbs, fresh seafood, and unique cheeses like kopanisti from Mykonos, but I’d love to get more details. Are there any specific dishes or ingredients that are a must-try?

Key to Making Homemade Tzatziki?

I’ve been trying to perfect homemade tzatziki, but I can’t seem to get it to taste as good as the versions I’ve had in restaurants. I’m using the basic ingredients—Greek yogurt, cucumber, garlic, lemon juice, olive oil, and dill—but it’s just missing that restaurant-quality flavor and texture.

Does anyone know if there’s a trick to making tzatziki that’s extra creamy and flavorful, like the ones served in Greek tavernas? I’m wondering if I need to do something different with the yogurt or if there’s a special ingredient I’m overlooking. Maybe it’s the type of cucumber or garlic?

I’m also curious if letting it sit longer in the fridge helps bring out the flavors more. What do you guys think?
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