Greek Gyro Galore: Homemade Pitas and Toppings

By Pablo Picante

Welcome to the flavorful world of Greek cuisine! In "Greek Gyro Galore: Homemade Pitas and Toppings," you'll embark on a culinary journey through the vibrant and aromatic flavors of Greece. From the sizzle of grilled meats to the crunch of fresh vegetables, each recipe in this book is crafted to transport your taste buds to the sunny shores of the Mediterranean. Whether you're a seasoned chef or a home cook looking to expand your culinary repertoire, you'll find something to delight your palate within these pages. So, grab your apron and let's dive into the delicious world of Greek gyros!

• Language: English
• Publisher: Richards Education
• Release date: Mar 10, 2024
• ISBN: 9798224707898

Book preview

Chapter 1: Appetizers

Tzatziki Dip

Ingredients

●  1 cup Greek yogurt

●  1 cucumber, grated and drained

●  2 cloves garlic, minced

●  1 tablespoon lemon juice

●  2 tablespoons chopped fresh dill

●  Salt and pepper to taste

●  Extra virgin olive oil (optional)

Instructions

Begin by grating the cucumber and place it in a fine mesh sieve over a bowl. Sprinkle with salt and let it sit for about 10 minutes to release excess moisture. Then, squeeze the grated cucumber to remove as much liquid as possible.

In a mixing bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, and chopped fresh dill. Mix well.

Season the tzatziki with salt and pepper to taste. Adjust the seasoning as needed.

Drizzle a little extra virgin olive oil on top for extra flavor if desired.

Refrigerate the tzatziki dip for at least 30 minutes before serving to allow the flavors to meld together.

Serve chilled with pita bread, fresh vegetables, or as a condiment for grilled meats.

Spanakopita Bites

Ingredients

●  1 package phyllo pastry sheets, thawed

●  1 pound fresh spinach, washed and chopped

●  1 cup crumbled feta cheese

●  1 small onion, finely chopped

●  2 cloves garlic, minced

●  2 tablespoons olive oil

●  Salt and pepper to taste

●  Butter, melted, for brushing

Instructions

Preheat your oven to 375°F (190°C) and grease a mini muffin tin.

Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sauté until softened.

Add chopped spinach to the skillet and cook until wilted. Season with salt and pepper to taste. Allow the mixture to cool slightly.

In a bowl, combine the cooked spinach mixture with crumbled feta cheese.

Cut the phyllo pastry sheets into squares or rectangles that fit into the mini muffin tin cups.

Layer two squares of phyllo pastry in each muffin cup, brushing each layer with melted butter.

Spoon the spinach and feta mixture into each cup.

Fold the edges of the phyllo pastry over the filling to form little parcels.

Brush the tops of the spanakopita bites with more melted butter.

Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and crispy.

Serve warm as an appetizer or snack.

Greek Feta and Olive Tapenade

Ingredients

●  1 cup pitted Kalamata olives

●  1/2 cup crumbled feta cheese

●  2 tablespoons extra virgin olive oil

●  1 tablespoon lemon juice

●  2 cloves garlic, minced

●  1 tablespoon chopped fresh parsley

●  Freshly ground black pepper to taste

Instructions

In a food processor, combine the pitted Kalamata olives, crumbled feta cheese, minced garlic, extra virgin olive oil, and lemon juice.

Pulse the mixture until it reaches your desired consistency. You can make it smooth or leave it slightly chunky.

Transfer the tapenade to a serving bowl and stir in chopped fresh parsley.

Season with freshly ground black pepper to taste.

Serve the Greek feta and olive tapenade with toasted bread slices, crackers, or as a condiment for grilled meats.

Dolmades (Stuffed Grape Leaves)

Ingredients

●  1 jar grape leaves, drained and rinsed

●  1 cup long-grain white rice

●  1/2 cup chopped fresh dill

●  1/2 cup chopped fresh mint

●  1/2 cup pine nuts, toasted

●  1/2 cup raisins (optional)

●  1/4 cup extra virgin olive oil

●  1 onion, finely chopped

●  2 cloves garlic, minced

●  Juice of 1 lemon

●  Salt and pepper to taste

●  Greek yogurt (optional, for serving)

Instructions

Rinse the grape leaves under cold water to remove any brine, then blanch them in boiling water for 2-3 minutes to soften. Drain and set aside.

In a saucepan, heat the olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened.

Add the rice to the saucepan and cook, stirring frequently, for a few minutes until the rice is lightly toasted.

Stir in the chopped fresh dill, chopped fresh mint, toasted pine nuts, and raisins (if using). Season with salt and pepper to taste.

Remove the mixture from the heat and stir in the lemon juice.

To assemble the dolmades, place a grape leaf flat on a work surface with the stem side facing up. Spoon a small amount of the rice mixture onto the center of the leaf.

Fold the sides of the leaf over the filling, then roll it up tightly, tucking in the sides as you go.

Repeat with the remaining grape leaves and rice mixture.

Arrange the stuffed grape leaves in a single layer in a large pot. Pour enough water over them to cover, then place a heavy plate on top to weigh them down.

Cover the pot and simmer over low heat for about 45 minutes to 1 hour, or until the rice is cooked and tender.

Once cooked, remove the dolmades from the pot and let them cool slightly before serving.

Serve the dolmades warm or at room temperature, optionally accompanied by Greek yogurt.

Keftedes (Greek Meatballs)

Ingredients

●  1 pound ground beef or lamb

●  1/2 cup breadcrumbs

●  1 small onion, grated

●  2 cloves garlic, minced

●  1/4 cup chopped fresh parsley

●  1 teaspoon dried oregano

●  1 teaspoon ground cumin

●  1/2 teaspoon ground cinnamon

●  Salt and pepper to taste

●  Olive oil, for frying

Instructions

In a large mixing bowl, combine the ground beef or lamb with breadcrumbs, grated onion, minced garlic, chopped fresh parsley, dried oregano, ground cumin, ground cinnamon, salt, and pepper.

Mix the ingredients together until well combined.

Shape the mixture into small meatballs, about 1-2 inches in diameter.

Heat olive oil in a skillet over medium-high heat.

Working in batches, add the meatballs to the skillet and cook until browned on all sides and cooked through, about 8-10 minutes.

Remove the cooked meatballs from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Serve the keftedes hot as an appetizer or main dish, optionally accompanied by tzatziki dip or your favorite sauce.

Melitzanosalata (Eggplant Dip)

Ingredients

●  2 medium eggplants

●  2 cloves garlic, minced

●  2 tablespoons lemon juice

●  2 tablespoons extra virgin olive oil

●  2 tablespoons chopped fresh parsley

●  Salt and pepper to taste

●  Optional Greek yogurt for creaminess

Instructions

Preheat your oven to 400°F (200°C). Prick the eggplants with a fork in several places and place them on a baking sheet lined with parchment paper.

Roast the eggplants in the preheated oven for about 45-50 minutes, or until they are very soft and collapsing.

Remove the eggplants from the oven and let them cool slightly.

Once cooled, cut the eggplants in half lengthwise and scoop out the flesh into a bowl, discarding the skins.

Mash the roasted eggplant flesh with a fork or blend it in a food processor until smooth.

Stir in minced garlic, lemon juice, extra virgin olive oil, chopped fresh parsley, salt, and pepper. If desired, add Greek yogurt for extra creaminess.

Taste and adjust seasoning as needed.

Serve the melitzanosalata dip chilled or at room temperature, with pita bread, crackers, or vegetable sticks.

Saganaki (Fried Cheese)

Ingredients

●  1 block of Greek cheese (e.g., Kefalotyri, Kasseri, or Halloumi)

●  All-purpose flour, for dredging

●  Olive oil, for frying

●  Lemon wedges, for serving

●  Optional dried oregano for garnish

Instructions

Cut the block of cheese into thick slices, about 1/2 inch thick.

Dredge each cheese slice in all-purpose flour, shaking off any excess.

Heat olive oil in a skillet over medium-high heat.

Once the oil is hot, carefully add the cheese slices to the skillet in a single layer,