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spacerflag Baba Ghanoush

spacerflag Eight Layered Greek Dip

spacerflag Festive Feta Spread

spacerflag Feta and Spinach Dip

spacerflag Feta Quesadilla

spacerflag Hot Feta Artichoke Dip

spacerflag Hummus

spacerflag Tzatziki Sauce/Dip



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spacerflag Chicken Shawarma Kebab Salad(WW)smile
spacerflag Greek Chicken with Tzatziki, Orzo & Peppers(WW)new

spacerflag Greek Eggplant and Chicken Casserole(WW)

spacerflag Greek Sushi

spacerflag Mediterranean Eggplant Casserole

spacerflag Moussaka

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spacerflag Baklavanew

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Eight Layered Greek Dip

1 - 10-oz. container roasted red pepper hummus
1 C. fresh baby spinach, coarsely chopped
1/2 C. sun-dried tomatoes, reconstituted, chopped
1/2 C. peeled cucumber, chopped
1/4 C. red onion, chopped
1/4 C. crumbled reduced-fat feta cheese or crumbled goat cheese
2 Tbs. Kalamata olives, sliced
1/4 C. pecans, chopped and toasted

Spread hummus on 9-inch serving plate. Sprinkle evenly with remaining ingredients and refrigerate until serving time.


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2 eggplants, sliced lengthwise into 1/4-inch thick slices 4 tablespoons canola oil, divided
Kosher salt and freshly ground black pepper
1 medium onion, chopped
1 pound (80 percent lean) ground beef
1 tablespoon chopped garlic
2 teaspoons Italian seasoning
1 teaspoon ground cinnamon, divided
1 (28-ounce) can crushed tomatoes
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk, at room temperature
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley, for garnish

Preheat the oven to 375°F.

Put the eggplant in a single layer onto 2 (9 by 17-inch) baking sheets. Brush both sides with 3 tablespoons canola oil and season with salt and pepper. Bake until browned and softened, 10 to 15 minutes.

In a large skillet over medium-high heat, add the remaining 1 tablespoon canola oil and the onions and cook until they soften, about 3 minutes. Add the beef, breaking into pieces with a wooden spoon. Add the garlic, Italian seasoning, 1/2 teaspoon cinnamon, and salt and pepper. Stir in the tomatoes and simmer until it is thick and the flavors have combined, 20 to 25 minutes. Taste and adjust the seasoning with salt and pepper, if needed.

In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk, season with salt and pepper, and the remaining 1/2 teaspoon cinnamon. Bring it to a simmer, and cook until it is thick, about the consistency of pancake batter.

Put a layer of eggplant into a 9 by 9-inch baking dish. Spread the beef mixture evenly over the top. Put another layer of eggplant on top (reserve the remaining eggplant for Online Round 2 Recipe Eggplant Dip). Pour the bechamel sauce over the top and sprinkle with the cheese. Bake until browned and bubbling, 25 to 30 minutes. Remove from the oven and let rest for 10 minutes. Garnish with the parsley before serving. Recipe courtesy of Sandra Lee

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1 package frozen phyllo dough, thawed in the fridge
1 1/2 sticks (12 tablespoons) butter
4 cups chopped pecans
1 teaspoon cinnamon
2 cups honey
1/2 cup sugar
1 tablespoon vanilla extract

Remove the thawed phyllo from the fridge 1 hour before using. When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.

Preheat the oven to 350°F. Melt 1/2 stick (4 tablespoons) of the butter in a small saucepan.

Toss together the chopped pecans and cinnamon in a bowl. Set aside.

Thoroughly butter a rectangular baking pan with the melted butter. Make sure the sheets of phyllo will generally fit in the pan. (If they're a little bigger, that's okay; if they're much bigger, just trim them with a sharp knife.)

Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Flip the sheets over and set them in the pan buttered-side down. Press them lightly into the pan. Repeat this twice more, so that you have 6 sheets of phyllo in the pan, 3 of the sheets buttered.

Sprinkle on enough pecans to make a single layer. Butter 2 sheets of phyllo and place them on top of the pecans buttered-sides down. Add more pecans, then 2 more buttered phyllo sheets. Repeat this a couple more times, or until you're out of pecans. Top with 4 more buttered phyllo sheets, buttered-sides down. Butter the top of the final sheet.

Cut a diagonal diamond pattern in the baklava using a very sharp knife. Bake until very golden brown, about 45 minutes.

While the baklava is baking, combine the honey, sugar, vanilla, 1/2 cup water and the remaining 1 stick butter in a saucepan. Bring the mixture to a boil, then reduce the heat to low.

When you remove the baklava from the oven, drizzle half of the honey mixture evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. You'll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding.

Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove from the pan and serve with coffee (or give as gifts!).

To thaw the phyllo dough, remove the package from the freezer and place it in the fridge for 24 hours to thaw. Recipe courtesy of Ree Drummond


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