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Favourite Greek recipes for the e-Twinning project "Top 10 favourites with the EU teenagers"

Favourite Greek recipes for the e-Twinning project "Top 10 favourites with the EU teenagers"

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  • 1. Top Greek Recipes
  • 2.
    • Welcome to our presentation
    • of our favourite Greek traditional recipes
  • 3. Greek salad (Tomato and cucumber salad)
  • 4.
    • Ingredients
    • 3 large tomatoes, washed and chopped
    • 2 cucumbers, peeled and chopped
    • 1 small red onion, chopped
    • 1/4 cup olive oil
    • 1 1/2 teaspoons dried oregano
    • salt to taste
    • 1 cup crumbled feta cheese
    • black Greek olives
    • Method
    • 1. In shallow salad bowl or on serving platter, combine tomatoes, cucumber, and onion
    • 2. Sprinkle with oil, oregano, and salt and pepper to taste and
    • 3. Add crumbled feta cheese and olives over salad
    • 4. Serve
  • 5. Tzatziki (Yogurt dip)
  • 6.
    • Ingredients
    • Strained yoghurt
    • Garlic
    • Vinegar
    • Cucumber
    • Olive oil
    • Salt.
    • Method
    • Chop the cucumber into cubes and strain
    • Mash the garlic and mix it with salt and vinegar in a bowl
    • Pour strained yoghurt into the bowl and mix well
    • Pour strained cucumber over the yoghurt and mix well
    • Finally, pour olive oil over the yoghurt dip
    • Preserve in fridge and serve
  • 7. Spanakopita (Cheese and spinach pie)
  • 8.
    • Ingredients
    • 1 kg spinach
    • 3 eggs lightly beaten
    • ½ cup extra virgin olive oil
    • 2 cups crumbled feta cheese
    • a bunch of spring onions, chopped
    • a bunch of dill, chopped
    • a bunch of parsley, chopped
    • 8 sheets phyllo dough
    • Salt and pepper
  • 9.
    • Method
    • Preheat oven to 175 C degrees.
    • Lightly oil a 9x9 inch square baking pan.
    • Heat 3 tablespoons olive oil in a large skillet over medium heat and sauté green onions, spinach and parsley about 2 minutes. Remove from heat and set aside to cool.
    • In a medium bowl, mix together eggs and feta. Stir in spinach mixture.
    • Lay 4 sheets of phyllo dough in prepared baking pan, one by one, brushing each lightly with olive oil. (The sheets must overlap the pan).
    • Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil.
    • Then layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
    • Oil the top and cut into squares.
    • Bake for 30 to 40 minutes, until golden brown.
    • Serve while hot.
  • 10. Pastitsio
  • 11.
    • Ingredients
    • 450gr large macaroni
    • 650gr minced beef meat
    • 1 sliced onion
    • olive oil
    • 250ml tomato sauce
    • 150gr butter
    • All purpose flour
    • 6 eggs
    • 500ml milk
    • 300gr grated Greek kefalotyri or parmesan cheese
    • Salt and pepper
  • 12. Method
    • Step 1
    • Boil macaroni in salted water, drain and return to the pot (but not over any heat).
    • Beat two eggs and 150gr of grated parmesan in a bowl and then pour it over the macaroni making sure it goes over all of them.
    • Step 2
    • Chop onion and sauté it along with the minced meat in a frying pan.
    • Add tomato sauce and some salt to the frying pan mixing well with the minced meat. Allow 2-3 minutes of cooking and then remove frying pan from heat.
  • 13.
    • Step 3
    • Melt the butter in saucepan and add flour, mixing well together. Add milk and stir into a thick white sauce (add some more flower if not thick enough).
    • After sauce is creamy, remove from heat and allow it time to cool. In the meantime beat four eggs in a bowl and after the white sauce cools add them to it.
    • Step 4
    • In a medium sized baking pan add a layer of macaroni (about half of them) and sprinkle half of the remaining parmesan cheese over it.
    • Add the meat mixture over the macaroni and then lay another layer with the remaining macaroni, adding the rest of the parmesan and the white sauce over them.
    • Bake for 1 hour at 180C (350 F) in a preheated oven.
    • Cut into rectangular pieces and serve hot.
  • 14. Halva (Semolina pouting)
  • 15.
    • Ingredients
    • 1 cup of oil
    • 2 cups of semolina
    • 3 or 2 ½ cups of sugar
    • 4 cups of water
    • 200g white almonds or walnuts , cut in pieces
    • 100g pain seeds
    • 1 cinnamon stick
    • 5 cloves
    • 5 cm pile of a lemon
    • 1 teaspoon ground cinnamon
  • 16.
    • Method
    • I n a pan boil the water with the sugar, the cinnamon sticks, the cloves and the lemon peels for 5 min until light syrup
    • In another souse pan p ut the oil, add the semolina, and cook until light brown
    • Add the syrup into the semolina, very carefully.
    • Stir , until cook well and does not steak on the sides of the pan
    • Add the almonds or the walnuts and the pine seeds. Mix well
    • Fill up a cake pan, or smaller cases and cool.
    • Serve dusted with ground cinnamon and almonds
  • 17.
    • 1 st Gymnasium Chaidariou,
    • Athens, Greece
    • For the e-Twinning project
    • “ Top 10 favorites for the EU teenagers”
    • 2009-2010