Greek Recipe: Mouthwatering Moussaka

For a fantastic, meaty casserole you may not have tried yet, look no further than the Mediterranean. The top bechamel layer gives way to a wonderfully savory meat sauce layered between eggplant to create a dish often compared to a Greek lasagna. 

Moussaka isn't necessarily a strict Greek dish. There are many ways to make it in the Mediterranean, however we're much more accustomed to the lasagna-like Greek moussaka served in a casserole dish, and of course served hot. Like any lasagna, it can take a little time and effort to make, but the end product is absolutely worth it. Keep reading below for our favorite moussaka recipe...

Greek Moussaka

(makes 8 servings)

Ingredients

MEAT SAUCE

• 2lbs ground lamb orbeef
• 2 tablespoons olive oil
• 1 chopped onion
• 1 red bell pepper, stemmed, cored, and finely chopped
• 4 cloves garlic, minced
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1 teaspoon black pepper
• 1 tablespoon dried oregano
• 2 tablespoons tomato paste
• 1/2 cup red wine
• zest from 1 lemon
• 2 tablespoons lemon juice
• salt to taste

BECHAMEL SAUCE

• 1 stick unsalted butter
• 1/2 cup flour
• 1 teaspoon salt
• 4 cups whole milk
• 4 egg yolks
• 1 bay leaf
• 1/2 teaspoon ground nutmeg

MOUSSAKA

• 3 large eggplants
• 1/2 cup salt
• 8 cups water
• 2-3 Yukon gold potatoes
• 1 cup pecorino or Parmesan cheese
• olive oil

Directions

1. Mix together the 1/2 cup salt with 8 cups of water for the moussaka in a large pot. Slice the top and bottom off the eggplants. Cut thick strips of skin off the eggplants and give them a striped appearance. Slice the eggplant into 1/4" thick rounds and drop them into the brine. Let the eggplant sit in the brine 15-20 minutes, then remove them onto paper towels to dry.
2. While the eggplant brines, heat the olive oil in a large skillet over medium-high heat and brown the ground meat. About halfway through, add the onions and red pepper. Sprinkle a little salt over the meat and vegetables.
3. Once the meat is browned and onions have softened, add the garlic, allspice, cinnamon, cayenne pepper, ground ginger, black pepper, oregano, and tomato paste. Mix well and cook 2-3 minutes. Add the red wine and bring the sauce to a simmer. Reduce the heat and continue to simmer gently, uncovered for 20 minutes. Turn off the heat. Add the lemon zest and lemon juice. Mix well and taste. Add more lemon juice or salt to taste. Set the sauce aside.
4. Peel and slice the potatoes into 1/4" rounds and boil them in salted water for 5-8 minutes while the meat sauce simmers. You want them under-cooked but not completely crunchy. Drain and set aside.
5. To cook the eggplant, preheat the oven to broiling. Line a roasting pan with aluminum foil. Grease the inside with olive oil, then place the eggplant rounds on the foil and brush with the olive oil. Broil for 3-4 minutes until lightly browned on one side. Flip, then broil for 2-3 minutes more. Set aside.
6. Next, prepare the bechamel. Add the milk in a pot and set over medium heat until steamy (about 160 degrees). Do not let the milk simmer.
7. Heat the butter in a small pot over medium heat. Once the butter has melted, slowly whisk in the flour. Let the roux simmer over medium-low heat for a few minutes.
8. Slowly pour the steamy milk into the roux, stirring constantly. Once all the milk is added, return the heat to medium and add the bay leaf, nutmeg, and about a teaspoon of salt, continuing to stir well. Cook sauce until it reduces slightly (about 15 minutes). Discard the bay leaf.
9. Put the egg yolks in a large mixing bowl and whisk to combine. Slowly pour a ladle's worth of the bechamel onto the eggs, constantly whisking. Slowly pour the egg mixture back into the bechamel while whisking the mixture. Keep the sauce on very low heat to prevent it from boiling or simmering.
10. To assemble the dish, set the oven temperature to 350F. Layer the bottom of a casserole with the potatoes overlapping slightly.Top the potatoes with a layer of eggplant slices (using only about half). Cover the eggplant slices with the meat sauce, then layer the remaining eggplant slices on top of the meat.
11. Sprinkle half the cheese on top. Ladle the bechamel over everything in an even layer. Sprinkle the rest of the cheese on top.
12. Bake for 30-45 minutes, or until the top is browned. Let the moussaka cool for 15 minutes before serving.
13. Enjoy!

Classic Greek Recipe: Spanakopita

There's something special about spanakopita. It's a perfect combination of bold flavors mixed with a perceived delicacy from a beautifully flaky crust. We wanted to try out this great Greek dish, but so many of our attempts came out flat and soggy, and the feta absolutely overpowered the dish.

To fix these problems and perfect the dish, we used fresh spinach and cooked it before draining it of excess water. This helped out the sogginess issue with the surprising bonus of boosting the flavor of the spinach. to mellow the flavor of the feta without completely dulling it, we mixed in some Greek yogurt. Because phyllo dough is so tricky to make, and we didn't want to over-complicate the recipe, we finally cracked and used store-bought phyllo, thawed overnight in the refrigerator. Keep reading below for this great recipe...

Spanakopita (Greek Spinach Pie)

(makes 6-8 servings)

Ingredients

• 20oz curly leaf spinach, rinsed
• 1/4 cup water
• 12oz feta, crumbled into fine pieces
• 3/4 cup whole-milk Greek yogurt
• 4 medium scallions, sliced thin
• 2 large eggs, beaten
• 1/4 cup minced fresh mint leaves
• 2 tablespoons minced fresh dill
• 3 medium garlic cloves, minced
• 1 red onion chopped
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 7 tablespoons unsalted butter, melted
• 1/2lb phyllo, thawed over night in the refrigerator
• 3/4 cup grated Pecorino Romano

Directions

1. Place the spinach and water in a large microwave-save bowl. Cover the bowl with a large dinner plate. Microwave on high until the spinach is wilted and decreased in volume by half (about 5 minutes). Carefully remove the bowl from the microwave and keep covered for 1 minute.
2. Remove the plate and transfer the spinach to a colander in the sink. Using the back of a rubber spatula, press the spinach against the colander to release the excess liquid. Transfer the spinach to a cutting board and roughly chop. Wrap the spinach in paper towels and squeeze to remove excess water. Transfer the spinach to a large bowl. Add the remaining ingredients up to and including the cayenne pepper to the bowl and mix until thoroughly combined.
3. Preheat the oven to 425F. Grease a pie or cake pan with melted butter. Lay one phyllo sheet on the buttered pan, pressing the dough into the corners and letting the edges hang over the edge of the pan. Repeat with 9 more phyllo sheets, brushing each with butter until you have a total of 10 layers of phyllo.
4. Spread the spinach mixture evenly over the phyllo. Fold the edges of the bottom layer of phyllo over the filling. Add 6 more phyllo sheets to the top, brushing each with butter and sprinkling each with 2 tablespoons Pecorino cheese. Add 2 final phyllo sheets, brushing them with butter but not sprinkling with the Pecorino. Trim the edges, then use a spoon to neaten the edges of the pastry case.
5. Use a sharp knife to score the pie through the top 3 layers of phyllo into 8 even pieces of pie. Bake 20 to 25 minutes, or until the phyllo is golden and crisp. Let cool for at least 10 minutes before serving.
6. Enjoy!

Simply Delicious Greek Salad

It’s simple, it’s fresh, and it’s delicious – which is why Greek Salad makes the perfect lunchtime dish or an ideal side for dinner. Though traditional Greek salad doesn't have lettuce, we've added some for a twist on this classic dish of olives, tomatoes, feta, and peppers.

It’s also perfect for a range of dietary needs – no meat, easy enough to nix the cheese if you want to go vegan. This recipe makes about 4 side or light meal servings, so increase the ingredients if you want 4 hearty servings for a main meal. 

This is traditionally a “summer salad” in Greece, so it's also a great way to use those straight-from-the-garden veggies!

Greek Salad

(makes about 4 servings) 

Ingredients:

• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tomatoes, cut into wedges
• 1/4 red onion, sliced into thin 2-inch pieces
• 1/2 green pepper, julienned and cut into 2-inch pieces
• 1/2 yellow pepper, julienned and cut into 2-inch pieces
• 4 ounces feta cheese, cut into cubes
• 10 kalamata olives, pitted and cut in half
• 6 green olives, pitted and cut in half
• 1 small head of romaine lettuce, rinsed, dried, and chopped into bite-size pieces
• Pita bread for pairing, optional

Directions:

1. Whisk together the olive oil, lemon juice, garlic, salt, pepper, and oregano until all the ingredients are well combined.
2. Put the lettuce, tomatoes, peppers, olives, and feta into a large bowl. Then, pour the dressing over the salad.
3. Toss gently to combine everything, and garnish with a little extra freshly ground pepper if desired.
4. Serve solo or with pita bread.
5. Enjoy!

Greek Recipe: Pork Souvlaki

For a great, Greek dish straight from the grill, why not try a fantastic pork souvlaki? It's small pieces of marinated pork grilled on a skewer and is a very popular form of Greek fast food. It's a perfect, simple dish that can be made from a variety of meats like lamb or chicken, but we felt like cooking with pork.

Souvlaki is a fantastic dish characterized by its bright, fresh flavor. This is due in no small part to its marinade made from red wine vinegar, garlic, lemon juice, and oregano. The lemon juice gave it a great tang while the rest of the spices helped give the dish a distinctly Greek flavor. Serve this dish with fresh tzatzkiki sauce and warm pita! Keep reading below for this delightful recipe...

Pork Souvlaki

Ingredients

• 1/2 cup olive oil
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 4 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh oregano
• 1 teaspoon dried mint
• salt and pepper to taste
• 1 1/2 lbs pork loin, trimmed of silver skin and excess fat, cut into 1" cubes

Directions

1. Mix together all of the ingredients except the pork loin in a zipper-lock bag. Add in the pork pieces, seal the bag, and toss to coat the pork with the marinade. Open the bag and reseal, removing as much air as possible. Place the pork in the fridge for at least 2 hours or overnight.
2. Heat the grill to high. Thread the pork cubes into metal or wooden skewers. Once the grill is heated up, grill the pork skewers until they are browned on all sides and cooked through (about 8 to 12 minutes), turning 4 times during cooking. Remove the skewers to a plate and allow to rest for 5 minutes. Serve with pita and tzatziki sauce.
3. Enjoy!

Greek Dip Recipe: Tzatziki Sauce

If you're serving a hot dish, or just looking for a great dip, look no further than this Greek sauce. Tzatziki sauce is a cucumber yogurt dip that's fantastic topped with a spicy gyro, or served as a dip for vegetables or pita bread. Not only is the sauce delicious and versatile, but it's wonderfully easy to make.

To make our tzatziki, we started off with Greek yogurt to provide that perfect, thick texture. From there, we combined cucumber, lemon juice, some garlic, and a little dill. Just a little mint added a wonderful, minty lightness to the recipe. All we had to do was combine the ingredients in a bowl and serve. Couldn't be simpler! Keep reading below for this excellent recipe!

Tzatziki Sauce

(makes 3 cups)

Ingredients

• 2 cups plain Greek yogurt
• 2 cups diced cucumber
• 1/2 cup fresh dill minced
• 2 teaspoons fresh mint minced
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a medium bowl, combine all the ingredients and stir until fully incorporated. Chill before serving.
2. Enjoy!