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RECIPES
As North America's largest supplier of Greek specialty foods, Krinos Foods is delighted to bring you recipes from "Krinos Greek Gourmet CookBook" ...

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Table with food
Cold Appetizers
Hot Appetizers
Soups
Salads
Savory Pies
Meat and Poultry
Fish and Seafood
Pasta
Vegetable and Bean Dishes
Sweets

 


Cold Appetizers
 
Cucumber-yogurt Dipping Sauce (Tzatziki)
This is a classic of the meze table. Tzatziki is usually served alone, to be enjoyed with bread, or as an accompaniment to grilled meats and souvlaki.

 
Carp Roe Dip (Taramosalata)
Another classic of both the meze and the Lenten tables. Taramosalata is creamy and rich, a perfect accompaniment for raw vegetables and toasted Krinos pita bread.

 
Potato-Garlic Puree (Skordalia)
Skordalia is the pungent garlicky dipping sauce that Greeks traditionally eat with fried fish such as cod and with boiled vegetables.

 
Creamy Eggplant Dip (Melitzanosalata)
There are dozens of recipes for this creamy eggplant spread throughout Greece. Some call for roasting the eggplants on an open flame, which imparts a strong, smoky flavor; others require that the eggplants be baked to soften. Some combine eggplants with little else but olive oil and vinegar, or yogurt, or walnuts. This recipe calls for the unusual duo of pureed eggplants and tahini.

 
Spicy Whipped Feta and Pepper Spread (Tirosalata)
Whipped feta spreads are standard fare on the meze tables of Northern Greece, as well as in Athens. Feta becomes pungent and peppery as you mash it. This is an excellent spread for bread and crackers, but it can also be turned into an impressive buffet dish piped or spooned decoratively into prebaked Athens fillo cups.

 
Greek Olive Spread (Alifi apo Elies)
This is the Greek version of tapenade. It makes for a wonderful snack, buffet dish or meze.

 
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Hot Appetizers
 
Fried Cheese (Saganaki)
Pan-fried cheese with a spritz of lemon has to be eaten hot, right from the frying pan onto the table.

 
Cheese-filled Fillo Triangles (Tiropita)
A party without tiropites, the piquant little cheese pies that you can just pop in your mouth, would be unthinkable to most Greeks.

 
Grilled Octopus (Htapothi sta Karvouna)
Octopus is the ultimate Greek meze and goes perfectly with strong ouzo.

 
Mussels with Wine and Feta (Mythia Saganaki )
Mussels are another favorite from the north of Greece, whose coastline is dotted with small coves and bays perfect for gathering mussels and other shellfish.

 
Spinach and Cheese Triangles (Spanakopita)
By now, spanakopita is as American as pizza. There is something very satisfying about the combination of feta, spinach and onions.

 
Fried Sweet and Hot Peppers (Piperies tiganites)
In summer, peppers come to market in Greece in every shape and size. Greeks love them fried, and usually mix in a few hot peppers for some punch.

 
Green Peppers Stuffed with Feta (Piperies Gemistes me Feta)
This is taverna fare- especially from the north- at its best. The Greek answer to Mexican Chillis Rellenos!

 
Miniature Meatballs (Keftedakia)
Another favorite among Greeks and non-Greeks alike- perfectly satisfying finger food that's easy to make and even easier to savor.

 
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Soups
 
Classic Greek Vegetable Soup (Lahanosoupa)
Vegetable soup is usually made in the heart of winter.

 
Chicken and Rice Soup Avgolemono (Kotosoupa Avgolemono)
Greek penicillin-- a delectable chicken soup made with the classic combination of egg and lemon (avgolemono).

 
Fish Soup Avgolemono (Psarosoupa Avgolemono)
This is another soup staple in the Greek home.

 
Classic Greek Lentil Soup (Faki)
On cold winter days the windows steam up with the aromas of this deliciously simple peasant soup. Iron-rich lentils are just about the healthiest thing you can eat.

 
Fisherman's Soup (Kakavia)
Diehards insist that kakavia must be made with sea water! Here, we offer a practical version to what is traditionally the fisherman's dish of sustenance.

 
Greek Bean Soup (Fasolatha)
Fasolatha is one of the heartiest dishes on the Greek vegetarian table, and one of the mainstays of Lent.

 
Fish Soup (Psarosoupa)
Fish in any form is welcome on the Greek table.

 
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Salads
 
Greek Villager's Salad (Horiatiki)
This is probably the one dish likely to be a universal offering on Greek menus from Adelaide to Athens. Here, the pickled peppers add a hot and pungent touch, but the salad is still refreshing.

 
Green Bean Salad with Pine Nuts and Tomatoes (Fasoulosalata me Koukounaria)
Green beans stewed with tomatoes are one of the many one-pot dishes that are ever-present on the Lenten, and later, summer, tables. This is a reinterpretation of the classic.

 
Orange and Olive Salad (Salata me Portokalia kai Elies)
In Greece, olives are sometimes marinated in the juice of bitter oranges. Although this is an unusual combination, it makes for a beautiful and delicious salad, bursting with color and flavor.

 
Bulgur Salad with Tomatoes and Cucumbers (Pligourosalata)
Bulgur is used widely in Crete and in the north of Greece. This dish is healthy, simple, and delicious.

 
Cooked Wild Greens (Horta)
Greens are an integral part of the Mediterranean diet, but especially of the Greek country table, where endless varieties of wild greens abound. Greeks always cook their greens and consider this dish a salad. Serve it with skordalia, good bread and a few Krinos olives and the meal will be more or less complete.

 
Beet Salad (Patzarosalata)
Earthy beets make for one of the most satisfying- and healthful- Greek salads.

 
Greek Giant Bean Salad (Gigantes Salata)
Giant bean salad- one of the many dishes that reflect the simplicity of the Greek table.

 
Roasted Red Pepper Salad with Feta & Herbs (Piperies Florinis)
This is a classic on the meze tables of Salonika in Northern Greece.

 
Artichoke Hearts with Capers and Dill (Anginares Salata me Kapari kai Anitho)
A salad that brings fresh, vibrant flavor to the table any time of the year.

 
Greek Slaw (Lahanosalata)
Cabbage is the winter choice for salad. This is a not-so-traditional rendition of an otherwise classic dish.

 
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Savory Pies
 
Zucchini Pie (Kolokithopita)
There are many recipes for zucchini pie. This one is a simple island dish.

 
Greek Pizza (Pitsa Elliniki)
Many culinary historians actually credit the Greeks with creating pizza. Here is a unique twist to one of the world's favorite foods.

 
Onion Pie (Kremydopita)
This is a common pie in small villages. It is sometimes flavored with mint as well.

 
Leek Pie Filling (Prasopita)
This pie is sweet and satisfying. Leeks appear in many dishes all over the north of Greece, from soups to stews to pilafs. This is just one recipe of many for savory leek pie.

 
Spicy Meat Pie (Kreatopita)
The combination of ground meat with cinnamon, cloves, and nutmeg is not at all unusual in Greece. Ground meat is cooked up this way in sauces, as fillings for stuffed vegetables, and for pies, as in the recipe that follows.

 
Chicken Pie with Rice and Raisins (Kotopita)
An unusual combination of sweet and savory flavors combine here to make this one of the most regal savory pies.

 
Working With Fillo

 
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Meat and Poultry
 
Veal Stew (Stifatho)
Rich and sweet with whole onions, this is indeed a special dish.

 
Lamb Braised with Artichokes and Egg-lemon Sauce (Arni me Anginares Avgolemono)
This is one of the classics of the Sunday family table, especially in spring, when artichokes are in season.

 
Classic Roasted Leg of Lamb with Potatoes (Arnaki Psito sto Fourno)
This is one of a handful of dishes that most people recognize as quintessentially Greek.

 
Pork Braised with Celery and Leeks (Hirino me Selina kai Prasa)
A winter classic from the north and another favorite on the Sunday family menu.

 
Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee)
Fricassee has nothing to do with the French dish by the same name. In Greece it refers to meat and greens simmered and served with a tangy egg-and-lemon sauce. One of the most brilliant combinations in the whole repertoire of Greek flavors.

 
Grilled, Skewered Lamb (Souvlaki)
What would Greek cuisine be without its best-known dish!

 
Lamb En Papilotte (Arnaki Klephtiko)
"Klephtiko" is a term that refers to any kind of meat dish that is sealed and baked. The word comes from the time of the Greek revolution, when bands of Greek guerrillas, called Klephts, hid in the mountains and cooked their dinner in pits "sealed" with dirt, so that smoke and steam would not escape and betray their positions.

 
Corfiot Veal with Vinegar Sauce (Sofrito)
An offering from the culinary traditions of Corfu.

 
Pork Braised with Red Wine and Coriander (Afelia Kyprou)
Rich and simple, this is a great dinner party choice.

 
Chicken Stewed with Okra (Kotopoulo me Bamies)
Another delicious combination of meat and vegetables, okra holds a special place on the Greek table, and is one of the best-loved of all the summer vegetables.

 
Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai Elies)
A fresh and flavorful way to prepare chicken. Feta cheese, tomatoes and olives give everyday chicken Greek flair.

 
Braised Chicken in Aromatic Tomato Sauce (Pastitsatha)
Like sofrito, this dish also hails from Corfu.

 
Meat and Orzo Oven-baked Stew (Yiouvetsi)
Yiouvetsi is one of several recipes that takes their name from the dish actually used in cooking. The "yiouvetsi" is a large, usually round, deep clay dish. This recipe may be made in any oven-proof baking dish, but clay or earthenware is preferred, as it imparts a delicious, earthy aroma to the stew.

 
Beef and Quince Stew (Moschari me Kydonia)
Smyrna and Poli Greeks popularized this exotic dish, which has become one of the Sunday favorites.

 
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Fish and Seafood
 
Peppery Baked Fish (Bourtheto)
This dish also comes from Corfu. The name comes from the Italian brodeto, for broth. Bourtheto is one of the island's four signature dishes. Traditionally, it was reddened with paprika, but since the arrival of the tomato on the island about 100 years ago, it takes its color from the New World fruit. Any firm, white fish can be used for this recipe.

 
Fried Squid Rings (Kalamaraki Tiganito)
Try this as a meze or main course - it is always irresistible.

 
Octopus with Ouzo and Black Olives (Htapothi me Elies kai Ouzo)
Ouzo and octopus go naturally together in the mind of the Greek gourmet! Usually though, they appear in another form- grilled octopus accompanied by a few shots of sweet, anise-flavored ouzo as one of the best mezes. Here, the flavors meld instead inside the pot!

 
Red Mullet BakediIn Grape Leaves (Barbounia Psita sta Klimatofylla)
One of the most elegant fish dishes in the Greek repertory and an excellent, easy choice for a festive meal.

 
Shrimp Saganaki (Garides Saganaki)
A classic in fish tavernas throughout Greece.

 
Fish Baked with Tomatoes and Herbs (Psari Plaki)
Greeks usually prefer their fish cooked plain and whole on the grill. This classic dish is one of the few in which fish and vegetables are baked together.

 
Fried Salt Cod with Skordalia (Bakaliaros Skordalia)
A favorite dish all over Greece. Dried cod comes in two forms in Greece- salt cod, which is the more common, and kofisi, which is a transliteration of "stock fish," which is air-cured cod. The latter used to be a popular fish in the Ionian.

 
Garlic-scented Fish Stew (Bianco)
Corfiot recipe with an Italian sounding name, bianco is pungent with garlic and pepper.

 
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Pasta
 
Egg Noodles with Warm Tahini-yogurt Sauce (Hilopittes me Tahini kai Yiaourti)
An unusual dish and one of the many that call for sesame paste.

 
Pasta with Olive Sauce (Makaronia me Salsa Elias)
Greeks don't traditionally cook with olives. They prefer to savor them as a meze. But in the last few years the combination of olives, tomatoes and herbs has caught on. No wonder- it's delicious.

 
Macaroni Casserole (Pastitsio)
Not a dish for the faint of heart! Pastitsio is rich and filling, the perfect food for a cold winter's day, and the kind of dish made often for the Sunday family meal.

 
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Vegetable and Bean Dishes
 
Puree of Yellow Split Peas (Fava)
Don't be confused by the name- fava to the Greeks means a creamy puree of yellow split peas and does not refer to what Americans think of as fava beans. This dish is exquisitely simple. Topped with good red wine vinegar and raw onions, it is one of the best, and healthiest, Greek dishes.

 
Fresh Green Bean Ragout (Fasolakia)
When the warm weather comes, green beans pile high at markets all over Greece. Greeks like their beans slowly stewed as in the recipe below.

 
Artichokes Constantinople Style (Anginares a la Polita)
Another springtime classic on the Greek table, and one of the very special dishes.

 
Artichoke and Fresh Fava Bean Stew (Anginares kai Koukia Stifatho)
Artichokes and fava beans come to market in the spring in Greece. The farmer's markets are filled with mountains of these rough-and- tumble "flowers"- artichokes are a distant relative of the daisy- and of the downy-skinned broad beans. This is a favorite dish and one that is strictly seasonal.

 
Baked Vegetable Medley (Briam)
Briam is a summer favorite. The whole garden seems to be in this beautiful, colorful dish.

 
Meat-filled Zucchini with Yogurt Sauce (Yemista Kolokithakia me Yiaourti)
A rich but healthful dish and one of the classics at the Sunday family meal.

 
Greek Risotto with Fresh Spinach and Feta (Spanakorizo)
Another vegetarian favorite. Try this as a bed for sunnyside up eggs.

 
Eggplants in Tomato Sauce with Feta (Melitzanes Yiahni me Feta)
A rich and filling vegetarian dish.

 
Stuffed Tomatoes and Peppers (Yemista)
The ultimate Mediterranean Diet recipe. This aromatic combination of vegetables, grains, herbs and olive oil contains the essence of all that's good about Greek food. It's fresh, seasonal, healthful.

 
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Sweets
 
Syrup-Soaked Biscuits (Melomakarona)
Melomakarona, rich, dark and intense, are another standard on the Christmas table, but they are also made in a Lenten version (below) in which butter is replaced by olive oil. The cookies are delicious either way.

 
Nut-stuffed Shredded Wheat Rolls (Kataifi)
Shredded wheat pastry - kataifi-is one of the least known ingredients in the Greek kitchen, but it is easy to use and makes everything look unique and delicious.

 
Syrup (Galaktoboureko)
Basic syrup recipe for baklava, galaktoboureko and melomakarona.

 
Baklava
The quintessential Greek fillo dessert.

 
Custard-filled Pastry
This luscious, cream-filled fillo dessert is great served warm.

 
Rice Pudding (Rizogalo)
"Rizogalo" literally translates as rice milk. Deceptively light, creamy, and satisfying, rice pudding is one of the simplest but most delicious Greek desserts. Serve it sprinkled with cinnamon, the way it is delivered at Greek pastry shops, and have a good cup of coffee ready.

 
Halvah (Halouva)
The word actually means "sweet" in Turkish, and it can refer to any of a number of confections found from Russia to India. Greeks make several versions of halvah. This one is the home cook's classic, made with semolina flour, nuts and cinnamon. Like the tahini cake on page 79, halvah is one of the standard desserts of the Greek Lenten table.

 
Honey-soaked Yellow Cake (Revani)
This is an old-world dessert, a classic in the Greek pastry repertoire, and rich to boot. But it is also delicate and moist, a great cake for good strong coffee.

 
Honey-soaked Walnut Cake (Karydopita)
The Greek Christmas table is never without this rich dessert.

 
Olive Oil Biscuits with Cumin and Sesame (Koulourakia me Kimino kai Sousami)
A great, healthful breakfast dunk!

 
Tahini Cake (Keik apo Tahini)
Tahini-sesame paste-is traditionally eaten during Lent.

 
Braided Greek Easter Biscuits (Koulourakia Lambriatika)
Greek home cooks do all their Easter baking on Holy Thursday. These crunchy, butter braids are a constant at the Easter table.

 
Baked Quince with Yogurt (Kythoni Psito me Yiaourti)
This dessert has it all- it is simple to make, gorgeous, relatively healthful and unique.

 
Figs Poached in Mavrodaphne and Served with Manouri Cheese (Sika me Krasi Mavrodaphne)
There is probably no fruit whose flavor evokes Greece more than the beautiful, plump fig. In the summer, the lush ripe fruit flourishes all over the country. This combination of figs, sweet wine and delicate manouri cheese is among the greatest trios in the Greek kitchen.

 
Yogurt-Lemon Pound Cake (Yiaourtopita)
Various Greek restaurants around America have adopted this traditional recipe. The cake is light, moist and very lemony. It may be served with a dollop of thick strained yogurt or ice cream on the side.

 
Shortbread Cookies (Kourambiethes)
Christmas without kourambiethes is like Easter without lamb! These sugar-dusted butter cookies will melt in your mouth.

 
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