Greek Cakes

Mix 1/2 pound of butter and 1 cup of sugar to a cream; add 4 well-beaten eggs and the grated rind and juice of 1/2 lemon. Then stir in 1/2 pound of flour and work into a smooth dough. Lay on a well-floured baking-board and roll out thin. Cut into fancy shapes and bake in a moderate oven until done. Cover with a white icing, flavored with vanilla.

Crust-less Spinach Pie

2 Tablespoons butter
2 large eggs
1/2 cup flour
1/2 cup 1% milk
2 minced garlic cloves or 1/2 teaspoon garlic powder
1/2 teaspoon baking powder
4 ounces mozzarella
2 cups chopped, fresh spinach

1. Preheat oven to 350 degrees.
2. Melt butter or margarine in an 8 inch baking pan.
3. Beat eggs well. Add flour, milk, garlic and baking powder. Pour into baking pan. Stir in cheese and spinach.
4. Bake for 30-35 minutes or until firm and the cheese is slightly golden brown.

Greek Recipes: Baklava

1/2 lb Pecans
1 lb Walnuts
1 lb Filo & butter
1/2 lb Almonds
1 cup sugar
1 tbs cinnamon
cloves
Sugar, Lemon and Water (for the Glaze)

First Crush up all the different nuts and put the sugar and cinnamon in the crushed nuts, then mix this around. Get a glass pan and lay a few layers of filo dough down. Glaze some melted butter on top of the first layer. Proceed to covering the filo dough with the mixed nuts, about one centimeter high. Add another layer of dough, melted butter, and nuts, use about 5 layers. Then add one last layer of dough and butter on the top. Get about 4 cups of water and add about 2 cups of sugar to it. Heat the water on medium high temperature. Squirt a small amount of lemon juice if desired. After about 30 minutes - 1 hour the liquid should have gotten somewhat thicker in consistency. During the time that the 'glaze' is being prepared you should have cooked the dough/nut layer for about one hour. After removing it from the oven put the glaze over it and let sit for at least 10 minute

Greek Cucumbers

Peel large cucumbers; cut off the ends; scoop out the seeds; sprinkle with salt. Then mix boiled rice with some chopped green onions and stuff the cucumbers. Lay the cucumbers in a stew-pan; pour over 1 cup of stock and the juice of a lemon; add 1 tablespoonful of butter, and let cook until tender. Serve hot, and pour over a well-seasoned white sauce. Garnish with parsley.

Greek Stuffed EggPlant.

Parboil the eggplant and cut in half. Scrape out some of the inside and chop some cooked lamb, 2 green peppers, 1 onion, and 2 tomatoes. Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper to taste. Fill the halves with the mixture; sprinkle with bread-crumbs and bits of butter. Put in a baking-dish with a little stock and bake.

Greek Recipes: Turkey-Apple Gyros

2 medium golden delicious apple, cored and thinly sliced
2 Tbsp fresh lemon juice
1 cup thinly sliced onion
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 tsp olive oil
8 oz cooked turkey breast, cut into thin strips
6 whole-wheat pita bread rounds (6-1/2” diameter)
1/2 cup plain low-fat yogurt
1 garlic clove, minced

1. Toss apple with lemon juice, set aside.
2. In a large nonstick skillet, sauté onion and peppers in hot oil, stirring frequently until tender. Add turkey to skillet and stir until heated through then add apple slices.
3. Combine garlic and yogurt then set aside.
4. Lightly toast the pita and then cut in half. Fill each half with the turkey mixture.
5. Equally divide yogurt over turkey mixture then serve.

Reprinted with permission from Public Health – Seattle & King County

Chickpeas and Spinach

1 large onion, peeled and finely chopped
2 cloves garlic, pressed or minced
2 teaspoons oil
2 cups precooked chickpeas or one 15 ounce can garbanzo beans, drained and rinsed
2 tablespoons fresh dill weed, finely chopped
1/2 pound fresh spinach, cleaned and chopped or torn into bite-size pieces
2 tablespoons lemon juice

1. Using a large frying pan, sauté onion and garlic in oil over medium heat for 2 minutes.
2. Add chickpeas and dill. Stir-fry for 5 minutes.
3. Add the spinach, a little at a time. Drizzle lemon juice over all ingredients and cover with lid.
4. Cook 5 minutes or until the spinach shrinks. Stir to combine. Serve hot.

Reprinted with permission from Public Health – Seattle & King County

Avgolemono - Greek Egg & Lemon Soup

2 cups low-sodium chicken stock
2 cups water
1 tablespoon corn starch
1/4 cup long-grain rice, uncooked
Salt and pepper, to taste (optional)
1/4 cup lemon juice
2 eggs

1. In a large saucepan, combine stock, water and corn starch and bring to boiling. Stir in rice and cook, uncovered for 20-25 minutes or until rice is tender.
2. Add salt and pepper to taste.
3. Whisk lemon juice and eggs in a medium bowl then gradually stir into soup and cook for 2 minutes then serve.

Reprinted with permission from Public Health – Seattle & King County

Greek Tostada

1 tablespoon olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon paprika
Dash salt
Dash freshly ground pepper
4 medium, skinless and boneless chicken breasts
2 whole wheat pita bread rounds (4-inch diameter), split and toasted
3/4 cup tomato, coarsely chopped
1/2 cup cucumber, chopped
1/2 medium sized red onion, chopped
1/3 cup crumbled feta cheese

Hummus ingredients:
1 15-oz. can garbanzo beans, drained and rinsed
1/2 cup fresh cilantro, chopped
3 tablespoons fresh lemon juice
3 tablespoons water
2 cloves garlic, peeled and chopped
1/8 teaspoon salt

Directions:
1. In a small bowl, combine olive oil, lemon juice, paprika, salt and pepper.
2. Place chicken in broiler pan and brush each side with the olive oil mixture. Broil chicken about 4 inches from heat for about 10 minutes or until meat is tender and no longer pink, turning once. Cool chicken slightly then coarsely chop.
3. Make the hummus: Combine all hummus ingredients in a blender and process until smooth.
4. To serve, spread hummus over toasted pita halves and top with chicken, tomato, cucumber, red onions and feta cheese.

Reprinted with permission from Public Health – Seattle & King County