I’m crazy for Mediterranean food, always have been – the flavors are so fresh and clean…yum. Here’s a few of my favorite recipes (and they’re easy as well! Bonus!):
2 cups plain whole-milk yogurt (not Greek style)
1/2 teaspoon kosher salt
1. Arrange a double layer of cheesecloth in a strainer (or, alternatively, line a strainer with coffee filters); spoon yogurt into strainer, and place strainer over a bowl so that it rests a few inches above the bottom of the bowl. Lightly cover strainer with plastic wrap. Refrigerate 24 hours.
2. Remove strainer from bowl; discard whey. Spoon labneh into a bowl; stir in salt. Store in refrigerator for up to 1 week. Serve with pita bread and prepare to be delighted!
Avgolemono Soup: Greek Lemon Chicken Soup
· Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
· 1/2 to 1 cup finely chopped carrots
· 1/2 to 1 cup finely chopped celery
· 1/2 to 1 cup finely chopped green onions
· 2 garlic cloves, finely chopped
· 8 cups low-sodium chicken broth
· 2 bay leaves
· 1 cup rice
· Salt and pepper
· 2 cooked boneless chicken breast pieces, shredded ( about 6 to 8 oz store-bought rotisserie chicken will work)
· 1/2 cup freshly-squeezed lemon juice
· 2 large eggs
· Fresh parsley for garnish (optional)
1. In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
2. Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
3. To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
4. Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!
· 3 tablespoons olive oil
· 1 large onion, chopped
· 1 bunch green onions, chopped
· 2 cloves garlic, minced
· 2 pounds spinach, rinsed and chopped
· 1/2 cup chopped fresh parsley
· 2 eggs, lightly beaten
· 1/2 cup ricotta cheese
· 1 cup crumbled feta cheese
· 8 sheets phyllo dough
· 1/4 cup olive oil
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
· 3 tablespoons olive oil
· 1 tablespoon white vinegar
· 2 cloves garlic (finely minced)
· 1/2 teaspoon salt
· 1/4 teaspoon white pepper
· 1 cup Greek yogurt (strained)
· 1 cup sour cream
· 2 cucumbers (peeled, seeded, and diced)
· 1 teaspoon chopped fresh dill
1. Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined.
2. Using a whisk, blend the yogurt with the sour cream in a separate bowl. Add the olive oil mixture to the yogurt mixture and mix well. Add the cucumber and chopped fresh dill.
3. Chill for at least 2 hours before serving and garnish with a sprig of fresh dill.
And now I’m hungry!!! Bon appétit!!! ♥️