Greek Isles Kitchen: Fresh and Healthy Mediterranean Dishes

By Pablo Picante

Welcome to the culinary journey through the enchanting Greek Isles, where every dish tells a story of tradition, flavor, and vibrant ingredients. In this book, you'll discover a treasure trove of 100 delectable recipes inspired by the rich culinary heritage of the Mediterranean. From sun-kissed vegetables to succulent seafood and aromatic herbs, each recipe encapsulates the essence of Greek cuisine—fresh, healthy, and irresistibly delicious.

• Language: English
• Publisher: Richards Education
• Release date: Feb 25, 2024
• ISBN: 9798224834334

Book preview

Chapter 1: Appetizers & Mezes

Greek Mezze Platter

A Greek Mezze Platter is a delightful assortment of small dishes, offering a variety of flavors, textures, and colors. It's designed for sharing and is perfect for social gatherings, allowing guests to sample a little bit of everything. A typical Mezze Platter might include olives, tzatziki, dolmades, fava santorinis, hummus, pita bread, cheeses like feta, and various vegetables.

Ingredients:

●  Selection of olives (Kalamata, green olives)

●  Tzatziki (recipe below)

●  Dolmades (recipe below)

●  Fava Santorinis (recipe below)

●  Hummus

●  Feta cheese, sliced or cubed

●  Cucumber slices

●  Tomato wedges

●  Sliced red onions

●  Pita bread, cut into triangles (recipe for serving with Tzatziki below)

●  Extra-virgin olive oil for drizzling

●  Paprika or za'atar for garnishing cheeses and hummus

Assembly:

Arrange a large platter with small bowls for dips like tzatziki and fava santorinis.

Scatter the olives, cucumber slices, tomato wedges, and sliced red onions around the platter.

Place slices or cubes of feta cheese on the platter. Drizzle olive oil over the cheese and sprinkle with paprika or za'atar.

Warm the pita bread, cut into triangles, and arrange around the edge of the platter.

Add the dolmades to the platter.

Serve with small serving utensils for the dips and toothpicks for the olives and cheese.

Spanakopita (Spinach Pie)

Spanakopita is a traditional Greek pie made from crispy phyllo pastry filled with a savory mixture of spinach, feta cheese, onions, and herbs. It's a versatile dish that can be served as an appetizer, side dish, or main course.

Ingredients:

●  1 lb (450g) fresh spinach, washed and chopped

●  1 large onion, finely chopped

●  2-3 green onions, chopped

●  2 tablespoons olive oil

●  2 eggs, lightly beaten

●  200g feta cheese, crumbled

●  A handful of fresh dill, chopped

●  Salt and pepper to taste

●  1/2 teaspoon grated nutmeg

●  1 package phyllo dough, thawed

●  3/4 cup (175ml) melted butter for brushing

Instructions:

Preheat your oven to 350°F (175°C).

In a large pan, sauté the onion and green onions in olive oil until soft. Add the spinach and cook until wilted. Let the mixture cool, then squeeze out excess liquid.

In a large bowl, combine the spinach mixture with the eggs, feta, dill, salt, pepper, and nutmeg.

Brush a baking dish (approximately 9x13 inches) with melted butter. Lay a sheet of phyllo dough in the dish, brushing it with butter before adding another sheet. Repeat this process with about half of the phyllo sheets.

Spread the spinach and feta mixture over the phyllo layer.

Cover the filling with the remaining phyllo sheets, brushing each sheet with butter, including the top.

Before baking, score the top layers of phyllo with a sharp knife to make serving slices.

Bake in the preheated oven for about 40-45 minutes, or until the pastry is golden brown and crisp.

Let it cool slightly before serving.

Tzatziki with Pita Bread

Tzatziki is a refreshing Greek sauce or dip made from yogurt, cucumbers, garlic, olive oil, and sometimes lemon juice and dill. It's served chilled and can accompany a variety of dishes, including grilled meats and pita bread.

Tzatziki Ingredients:

●  2 cups Greek yogurt

●  1 medium cucumber, peeled, seeded, and finely diced

●  2-3 cloves garlic, minced

●  2 tablespoons extra-virgin olive oil

●  1 tablespoon lemon juice

●  2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)

●  Salt and pepper to taste

Pita Bread Ingredients:

●  Store-bought or homemade pita bread

Tzatziki Instructions:

Combine the Greek yogurt, cucumber, garlic, olive oil, lemon juice, and dill in a bowl. Mix well.

Season with salt and pepper to taste.

Cover and refrigerate for at least an hour to allow the flavors to meld.

Serve chilled with warm pita bread.

Pita Bread Instructions:

If using store-bought pita bread, warm it in the oven at 350°F (175°C) for about 5-10 minutes or until soft and warm.

If making homemade pita, follow your preferred recipe, then serve warm with the tzatziki.

Dolmades (Stuffed Grape Leaves)

Dolmades are grape leaves stuffed with a flavorful mixture of rice, pine nuts, and herbs. They can be served as part of a mezze platter or as an appetizer.

Ingredients:

●  1 jar grape leaves (about 30 leaves)

●  1 cup long-grain rice, rinsed and drained

●  1 large onion, finely chopped

●  1/4 cup pine nuts

●  1/4 cup fresh dill, chopped

●  1/4 cup fresh parsley, chopped

●  2 tablespoons olive oil

●  2 tablespoons lemon juice

●  2 cups vegetable broth

●  Salt and pepper to taste

Instructions:

Carefully rinse the grape leaves in warm water and pat them dry.

In a skillet, heat the olive oil over medium heat. Add the onion and pine nuts, sautéing until the onions are soft and the pine nuts are golden.

Add the rice, dill, parsley, lemon juice, salt, and pepper. Cook for a few minutes, then remove from heat.

Lay a grape leaf flat on a work surface. Place a small amount of the rice mixture near the stem end of the leaf.

Fold in the sides and roll the leaf tightly around the filling. Repeat with the remaining leaves and filling.

Arrange the dolmades in a single layer in a large pan. Pour the vegetable broth over them. Cover and simmer over low heat for about 45-50 minutes, or until the rice is cooked.

Serve warm or at room temperature.

Fava Santorinis (Yellow Split Pea Puree)

Fava Santorinis is a creamy and smooth puree made from yellow split peas, a staple in Greek cuisine. It's a simple dish with a rich, earthy flavor, often garnished with onions, olive oil, and lemon.

Ingredients:

●  1 cup yellow split peas, rinsed and drained

●  1 large onion, chopped

●  2 cloves garlic, minced

●  1 bay leaf

●  4 cups water

●  Olive oil

●  Salt and pepper to taste

●  Lemon juice to taste

●  Chopped red onion, capers, and fresh parsley for garnish

Instructions:

In a large saucepan, combine the split peas, half of the chopped onion, garlic, bay leaf, and water. Bring to a boil, then reduce heat to simmer. Skim off any foam that forms on the surface.

Cook uncovered for about 1-1.5 hours, or until the split peas are very soft and the mixture has thickened. Remove the bay leaf and discard.

Use an immersion blender or food processor to puree the mixture until smooth. If the puree is too thick, you can add a little water to reach your desired consistency.

Season with salt, pepper, and lemon juice to taste.

Serve warm or at room temperature, drizzled with olive oil and garnished with chopped red onion, capers, and fresh parsley.

Grilled Octopus with Lemon and Olive Oil

Grilled octopus is a Mediterranean delicacy known for its tender, succulent flesh and smoky flavor. This dish is typically prepared with a simple marinade of lemon and olive oil to enhance the natural flavors of the octopus.

Ingredients:

●  1 large octopus (about 2-3 lbs), cleaned

●  1/4 cup extra virgin olive oil, plus more for grilling

●  2 lemons, juiced and zested

●  4 cloves garlic, minced

●  1 tablespoon oregano, dried

●  Salt and freshly ground black pepper to taste

●  Lemon wedges for serving

Instructions:

Prepare the octopus by boiling it in a large pot of salted water for about 45-60