2,673 green recipes

Greek hamburgers seasoned with oregano, red wine, garlic, olive oil, and Dijon mustard mixed right into the meat. Topped with fried onions and ready in 20 minutes.

Mediterranean style marinated feta cheese and toasted-spiced pita bread triangles are a great pair, delicious and tasty appetizer. Or they can be served as a main course.

Kotopoulo me bamyes, Greek chicken with okra in a cinnamon-scented tomato-wine sauce. A classic Greek summer stew with tender chicken, silky okra, and warm aromatic spice. Served with potatoes.

Individual coiled spinach pies from the Greek island of Samos, filled with feta, dill, nutmeg, and eggs wrapped in flaky phyllo. Serve hot or cold as an appetizer or light meal.

Calamaria Gemista: traditional Greek stuffed squid filled with rice, pine nuts, currants, and fresh herbs, then slow-simmered in wine and tomatoes until fork-tender.

In a Cretan zacharoplasteion (sweet shop), we were so intrigued by these coconut pastries (among the newer breed) that I tried them at home. You can expect the potato pastry to be a bit difficult to manipulate, and you can also anticipate compliments on the results. Attractive and tasty, not excessively sweet.

Garides Kokkiyia me Feta: Greek shrimp baked in scallop shells with tomato sauce, fresh basil, garlic, and melty feta cheese. A classic Aegean seafood appetizer.

Hellenic marinated celery poached in olive oil, lemon juice, fennel, thyme, and parsley, then chilled. A light Greek-style cold appetizer, low calorie.

Greek phyllo-wrapped meat loaf with ground veal, cinnamon, tomato, hard-boiled eggs, and mizithra cheese in a crispy buttered filo shell. A show-stopping Hellenic classic.

Greek mushroom salad: button mushrooms simmered in olive oil, white wine, and lemon with bay, thyme, coriander, and fennel seed. A meze-style cold mushroom salad served the Mediterranean way.

Tender squid braised in red wine, vinegar, and warm spices like cinnamon and cloves, Cyprus style. A Mediterranean appetizer that's equally stunning served warm or at room temperature.

Greek-inspired lamb in phyllo parcels with seared lamb steaks, sautéed onions, fresh tomato, oregano, and feta wrapped in buttered phyllo and baked until shatteringly golden.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Tender beef chuck slow-braised with cinnamon, cumin, tomato paste, and pearl onions, then crowned with crumbled feta. This Greek stifado fills the kitchen with warm spice and Mediterranean soul.

Oktapodi Maratho Krasato is a Greek braised octopus with fennel and tomatoes simmered in red wine until fork-tender. Served warm or cold as a main dish or meze.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.