Greek Recipes

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TzatzikiTzatziki – (Gyro Sauce)


16 oz yogurt
2 cloves of garlic
some salt and pepper and a bit of dill weed
2 teaspoons of vinegar
2 teaspoons of olive oil
1 cucumber shredded


Shred the cucumber with a grater. Crush the garlic all of the ingredients to the yogurt. Stir all of the ingredients until smooth and uniform. Cover it and keep in the refrigerator until serving. If desired, add 2 teaspoons of lemon juice (along with the vinegar).


spinach-pieSpinach Pie – (Spanakopita)


2 lb. spinach
1/3 cup olive oil
1 bunch scallions
½ lb. filo dough
1 lb. feta cheese, crumbled
½ lb. butter, melted
7 eggs, slightly beaten
white pepper


Wash spinach and allow to drain well. Chop scallions and brown in olive oil. Chop spinach and place in a large bowl. Add scallions, cheese, eggs and season to taste with salt and pepper. Toss lightly to combine all ingredients. Grease a 9×13 inch pan. Lay 6-8 sheets of filo in pan brushing each sheet with melted butter.

Spread spinach mixture evenly in pan and cover with 6-8 sheets of filo, brushing each sheet with melted butter. Bake in oven at 350 degrees for 1 hour or until golden brown. Cut in squares and serve hot or at room temperature.

KoulourakiaKoulourakia – (Greek Butter Cookies)


1 lb. unsalted butter
½ cup milk
2 cups sugar
3 teaspoons baking powder
4 egg yolks
1 ½ teaspoons vanilla
1 egg
5-7 cups flour
Sesame seeds (optional)

Cream butter and sugar. Add eggs, milk, baking powder and vanilla. Add 1 cup flour at a time, making sure each cup is mixed well. Add enough flour to mixture so that dough will not stick to your hands. Shape cookies in small braids by rolling out into a 6 inch long strip, bend it at the center so that both ends are the same length, and twist the ends together. Brush each cookie with beaten egg yolk and sprinkle with sesame seeds. Spray cookie sheet with cooking spray and bake at 375 degrees for 20 minutes or until golden brown. Makes approximately 40-50 cookies.




1 lb ground beef
4-½ cups Parmesan grated cheese
1-½ pounds pasta (long and tubular)
1 tablespoon tomato paste
2 cloves garlic, minced
½ pound butter
1 cup onions chopped
¼ teaspoon salt and pepper
1-½ quarts milk
1 egg and 1 egg yolk
2 tablespoons cornstarch



Make the inner filling: Brown the ground beef with onions, garlic, salt and pepper, tomato paste and a teaspoon of butter. Drain the excess fat as you cook.

Prepare the pasta: Boil the pasta in salted water. Cook only until half done. Drain the water. Divide grated cheese in half leaving ½ cup for the cream sauce. In a baking pan 15 x 9-1/2 x 2 inches, line with half pasta, pouring half of the hot butter over all the pasta; sprinkle with grated cheese. Spread meat filling evenly over pasta. Add the remaining pasta, pour hot butter and cheese over all.

Prepare the cream sauce: In a large sauce pan, beat the eggs until well-mixed. Dissolve cornstarch in a small amount of water, then add to egg mixture along with the rest of the milk. Heat only to warm stirring constantly. More cheese can be added (as much as half a cup). Pour cream sauce slowly over entire surface of the pasta, allowing mixture to seep through. Bake at 425 degrees for 15 minutes, until it forms a light crust on top; then reduce heat to 350 degrees and bake an additional 45 minutes. Cool slightly and cut into 3 inch squares for serving.