1 pound uncooked pasta (orecchiette, elbows, orzo..)
1/2 cup olive oil
1/3 cup all purpose flour
5 cups milk plus 2 cups pasta water
4 cups baby spinach leaves or 1 pound frozen spinach leaves, thawed)
3 garlic cloves, minced
2 teaspoons dried dill
1 teaspoon salt
1/4 teaspoon grated nutmeg
freshly ground white pepper
pinch of crushed red pepper flakes
2 cups shredded mozzarella cheese
crumbled feta cheese
Note* Make the sauce as the pasta is cooking or before. The pasta should not sit in the strainer after it drains. It should go directly in the sauce. This will prevent the pasta from becoming one big massive clump of orzo. Also, the pasta will cook and absorb flavor from the sauce for a couple of minutes and will become delicious :)
Boil the pasta until al dente in salted water and drain.
In another pot, heat the olive oil and minced garlic over medium heat for a few seconds, just until aromatic.
Add flour and whisk it well. Cook it for 2-3 minutes.
Add the milk, 2 cups of the pasta water and the seasonings. Cook until slightly thickened. Add chopped spinach and pasta.
Bring to a boil and thin out the sauce with some more water or milk if necessary.
Mix well and taste it to see if it needs more salt and pepper.
Sprinkle mozzarella cheese and feta on top and some dried oregano. Mix well and serve immediately.
2 cups uncooked small pasta such as orecchiette, bow tie, or elbows
1 cup diced green bell pepper
1-2 cups cherry tomatoes, halved
1/4 cup or more sliced olives
1 cup crumbled feta cheese
1 (6 ounce jar) artichoke hearts
Cook the pasta al dente in salted boiling water. Drain and place in a large bowl.
Prepare the ladolemono dressing and set aside.
Drain the artichoke hearts and cut in half.
Combine all of the ingredients together and toss well with the dressing.
Taste and adjust seasoning if desired.
Serve immediately or chill in the refrigerator and serve cold.
Ok, so this has been my go to recipe since my beginner cooking days. Hence the store bought pasta sauce. Now, you know what I say "if it ain't broke, don't fix it!" and this dish definitely is not in any need of fixing....
3/4 cup mayo
juice of 1 small lemon
1 cup couscous, cooked
2 tablespoons lemon zest
1 (7 ounce) can of tuna fish, drained
1/4 cup extra virgin olive oil
1/4 cup fresh basil, thinly sliced
1/4 cup fresh parsley, chopped
1 cup cherry or grape tomatoes, halved
1/4 cup finely chopped red onion
salt and freshly ground pepper to taste
To cook the couscous: Bring 1 and 1/4 cup of water to a boil. Add 1 tablespoon olive oil, 1/2 teaspoon salt and 1 cup couscous. Turn the heat off and cover the pot for 5 minutes. Fluff the couscous with a fork.
Combine the mayo, lemon juice, olive oil and whisk well to combine.
Put all of the ingredients in a large mixing bowl and toss to combine. Taste and add more salt and pepper if needed.
Most Greek food is vegetarian friendly. This is another great example of a very satisfying, healthy vegetarian dish. Sure you can add leftover roasted chicken or shrimp if you have some, but trust me, it's SO deliciously flavorful as is that you don't need to!
Spinach, three cheeses, pasta and a creamy white sauce!!! Should I say more??? This vegetarian lasagna is so hearty and flavorful, that you will not miss the meat! Trust me :) Serve this to your friends and family and they will love it.
Another super easy and quick dish to prepare! This recipe is great served family style and is guaranteed to please a large crowd. Serve it as is or with your favorite grilled meat or fish.
Here's another fun way to serve up salad. This is a great party sized recipe. Super flavorful and light! This was part of a "Date Night" menu that I taught in my cooking class so I chose lots of red veggies and used a heart mold. Shape it into a tree for Christmas, a bunny for Easter, a turkey for Thanksgiving..... You can even just pack it in a half sheet baking pan and use your favorite cookie cutters to shape it in whatever individual sized shapes you like or just serve it up family style in a nice big salad bowl!
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!