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Greek

Explore 117 recipes, 2 articles, 4 galleries, 41 videos, and more

Melitzanosalata (Grilled Eggplant Salad with Tomato, Vinegar, and Parsley)

Ingredients
  • 3 whole eggplants (about 4 pounds)
  • Vegetable oil, for grill pan
  • 2 minced cloves garlic
  • 3/4 cup finely chopped yellow onion
  • 1/2 cup canned peeled whole plum tomatoes, seeded, squeezed to remove excess liquid, and finely chopped
  • 1/4 cup plain Greek yogurt
  • 1/3 cup red-wine vinegar
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup extra-virgin olive oil
  • About 3 tablespoons seltzer water
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 teaspoon dried oregano
  • Coarse salt and freshly ground black pepper
  • Warm pita bread triangles, for serving
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Spinach Pie

Time:1 hour 45 mins
Ingredients
  • 1/2 cup plus 2 tablespoons olive oil
  • 4 medium onions, chopped
  • 6 garlic cloves, minced
  • Coarse salt and ground pepper
  • 6 packages frozen chopped spinach, (10 ounces each), thawed and squeezed dry
  • 1 pound feta cheese, crumbled
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup plain dried breadcrumbs
  • 2 teaspoons dried dill
  • 8 large eggs, lightly beaten
  • 8 ounces frozen phyllo sheets, thawed and thinly sliced
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Feta-and-Cucumber Dip

Ingredients
  • 4 medium cucumbers, peeled
  • Coarse salt
  • 2 cups plain whole-milk yogurt (16 ounces), preferably Greek
  • 6 ounces feta cheese, preferably French, crumbled (1 cup)
  • 1/2 cup finely chopped fresh mint, plus 1 sprig for garnish
  • 1/2 cup heavy cream
  • 5 tablespoons fresh lemon juice (about 2 lemons)
  • Freshly ground pepper
  • Napa cabbage leaves, for lining bowl (optional)
  • Crudites, for serving
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Spinach Phyllo Pie

Time:1 hour 15 mins
Ingredients
  • 2 tablespoons olive oil, plus more for brushing
  • 1 medium onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 packages (20 ounces each) baby spinach
  • 1 cup crumbled feta (4 ounces)
  • 1/4 cup golden raisins, chopped
  • Coarse salt and ground pepper
  • 20 sheets frozen phyllo dough (from an 8-ounce package), thawed and cut to 8 by 12 inches
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Lamb Burger with Yogurt Sauce

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Lamb Burgers with Feta Sauce and Cucumbers

Time:30 mins
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Lamb Chops with Curried Cauliflower and Yogurt Sauce

Time:1 hour
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Spiral Fritters with Honey

Ingredients
  • 4 1/2 cups all-purpose flour, plus more as needed and for surface
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon coarse salt
  • 4 large eggs
  • 1/4 cup plus 2 tablespoons ouzo
  • 2 tablespoon extra-virgin olive oil
  • 2/3 cup fresh orange juice
  • 6 cups plus 2 tablespoons orange-blossom or other mild honey
  • Vegetable oil (about 4 cups), for frying
  • 2 tablespoons ground cinnamon
  • 1 cup walnuts, lightly toasted and chopped
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Mediterranean Salad with Olive-Bread Croutons

Ingredients
  • 1/4 olive loaf, crust removed, bread cut into 1/2-inch pieces (about 2 cups)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons minced shallot
  • 1/4 cup red-wine vinegar
  • 2 teaspoons fresh lemon juice
  • 6 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste
  • 2 heads frisee, torn into pieces (4 cups)
  • 1 head red-leaf lettuce or 4 heads Lolla Rossa, torn into pieces (4 cups)
  • 12 red or yellow cherry tomatoes, halved or quartered
  • 3 ounces feta cheese, crumbled
  • 1/2 cup pitted, sliced Kalamata olives (about 2 1/2 ounces)
  • 1/2 cup fresh dill leaves
  • 1/2 English cucumber, thinly sliced
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Whole-Wheat Flatbreads with Lamb and Yogurt

Time:45 mins
Ingredients
  • 2 tablespoons vegetable oil
  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 1/2 pounds ground lamb
  • 1/4 cup olive oil
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 2 teaspoons coarse salt
  • 3/4 cup water
  • 1/4 to 1/2 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 3 garlic cloves, chopped
  • 1 large white onion, thinly sliced lengthwise
  • 3 tablespoons fresh lemon juice, plus 2 teaspoons finely grated lemon zest (from 1 large lemon)
  • 1/2 cup pine nuts, toasted
  • 1 3/4 cups Greek (2 percent) or regular yogurt
  • 1 cup fresh mint leaves, torn
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