100 Greek Food Recipes by Lev Well - Read Online
100 Greek Food Recipes
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The book contains 100 tasty Greek recipes. There are step-by-step cooking instructions for all the recipes.
Published: Lulu.com on
ISBN: 9781329730977
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100 Greek Food Recipes - Lev Well

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100 Greek Food Recipes

Lev Well

List of Recipes


Athenian Salad (Salata Athenas)

Greek Goddess Salad

Greek Hot Potato Salad

Greek Salad #1

Greek Salad #2

Greek Salad Dressing

Greek Twirls Salad

Horiatiki (Greek Country Salad)

Xoriatiki (Greek Village Salad)


Faki Soupa (Greek Lentil Soup)

Greek Easter Soup with Avgolemeno Sauce

Greek Lentil Soup (Soupa Fakez)


Beef and Onion Stew (Stifado)

Beef with Thyme and Oregano Butter

Greek Beef over Zucchini

Greek Meatballs (Keftethes)

Greek Meatballs

Make Your Own Gyro Meat


Traditional Greek Lamb in Egg Lemon Sauce


Braised Chicken in Aromatic Tomato Sauce (Pastitsatha)

Chicken Gyros with Dill Sauce

Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai Elies)

Cinnamon Chicken (Kota Kapama)

Greek Chicken and Rice (Kotta Pilafi)

Greek Chicken Phyllo Pie

Greek Chicken with Artichokes (Kottopoulo me Anginares)

Greek Chicken with Olives

Greek Chicken with Rice

Greek Chicken

Greek Homestyle Chicken

Kotopoulo me Elies (Chicken Casserole with Olives)

Revanie (Yogurt Cake)

Zesty Chicken Oregano (Kotopoulo me Riganates Skaras)


Garides me Feta (Shrimp with Feta Cheese)

Greek Shrimp

Greek Style Shrimp


Greek Farmer's Bread

Greek Sesame Bread

Greek Trinity Loaf

Old Fashioned Greek Shortbread

Paximadia (Zwieback)

Saint Basil's Bread (Vasilopeta)


Almond Baklava

Amigdalota (Greek Almond Macaroons)

Apple Baklava

Apple Rum Baklava

Apricot Baklava


Cheese and Honey Pie

Greek Butter Biscuits (Koulourakia Voutirou)

Greek Butter Cookies

Greek Chocolate Balls

Greek Cinnamon-Nut Sticks

Greek Coffee Cake

Greek Honey Cream

Greek Rice Pudding

Greek Saint Fanourios Cake (Fanouropita)

Greek Walnut Cake

Hawaiian-Style Baklava

Honey Cookies (Traditional Greek Christmas Cookies)

Honey Curls (Diples)

Koulourakia (Greek Butter Twist)

Kourabiedes (Greek Butter Cookies)

Kourambiethes (Greek Butter Cookies)

Melomacarina (Greek Cookies)

Melomakarouna (Honey Cookies Stuffed with Dates and Nuts

Pontica (Orange Cake in Syrup)

Rolled Baklava



Baked Macaroni with Beef and Cheese (Pasticcio)

Greek Pasta Sauce

Greek Rice with Feta

Greek Spaghetti

Greek Spaghetti

Greek-Style Lasagna

Greek-Style Penne with Fresh Tomatoes, Feta and Dill

Pastitsio (Baked Macaroni)

Rice with Garbanzos and Currants


Artichoke-Parmesan Phyllo Bites

Athenian Stuffed Peppers

Chandler Greek Festival Spanakopeta (Greek Spinach Squares)

Greek Croustade

Greek Spaghetti

Imam Bayaldi (Stuffed Eggplant)

Kolokythia Krokettes (Zucchini Pancakes)

Spanakopita (Spinach-Cheese Pie)

Spanakorizo (Spinach with Rice)

Spinach with Lemon Dressing (Horta)

Spinach with Rice (Spanakouzo)

Stuffed Grape Leaves (Dolmades)

Tomato Pilaf

Tzatziki (Greek-Turkish)



Greek Fried Cheese (Saganaki)

Greek Garlic Dip (Skordalia)

Greek Seasoning Blend


Skorthalia (Garlic Sauce)

Tiropetes (Cheese-Filled Triangles)


Athenian Salad (Salata Athenas)

1 medium head lettuce

1 bunch romaine

10 radishes, sliced

1 medium cucumber, sliced

6 scallions (with tops), cut into 1/2-inch pieces

1/2 cup olive or vegetable oil

1/3 cup wine vinegar

1 teaspoon salt

1 teaspoon dried oregano leaves

24 Greek or ripe green olives

1/4 cup crumbled feta cheese

1 (2 ounce) can rolled anchovies with capers, drained

Tear lettuce and romaine into bite-size pieces. Place lettuce, romaine, radishes, cucumber and scallions in large plastic bag. Close bag tightly and refrigerate. Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate.

Just before serving, shake dressing. Add dressing and olives to vegetables in bag. Close bag tightly and shake until ingredients are well coated. Pour salad into large bowl; top with cheese and anchovies.

Yields 8 servings.

Greek Goddess Salad

This makes a tangy, low-calorie lunch!

1 head romaine or green-leaf lettuce, rinsed and torn into bite-size pieces

1 medium green bell pepper, thinly sliced (about 1 cup)

2 medium tomatoes, cut into 8 wedges each

1/4 cup pitted, sliced olives, Kalamata or other oil-cured variety (optional)

1/4 cup crumbled feta cheese


2½  tablespoons fresh lemon juice

2 teaspoons olive oil

1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano

1/4 teaspoon black pepper

To prepare the dressing: In a small bowl, combine lemon juice, oil, oregano, and pepper. Mix well and set aside.

Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels. Place in a large salad bowl. Add bell pepper, tomatoes, olives, and feta. Pour the dressing over the salad. Toss gently to coat. Divide the salad among serving plates and serve immediately.

Serves 4.

Greek Hot Potato Salad

4 to 5 large potatoes

1 large onion, sliced

1/2 cup celery, diced

Salt and pepper

1/2 cup olive oil

Juice of 2 lemons

Parsley, chopped

Boil potatoes until tender and keep hot. Slice onion into a large bowl. Sprinkle with salt and cold water, and allow to stand about 5 minutes; drain.

Slice hot potatoes and add to onions. Add olive oil, lemon juice and celery. Mix well to absorb dressing. Season to taste, and garnish with chopped parsley.

Serve warm.