Recipes for "greek"

Preheat the oven to 375 degrees F (190 degrees C).

Place spinach in a steamer on top of 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Sauté onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.

In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.

Brush the bottom of a 17x11-inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter. Using a sharp knife, score top layer into diamonds.

Bake in preheated oven for 40 minutes, or until golden brown.

Cook your lentils.

Segment ingredients in meal prep containers.

Mix the yogurt ingredients in a separate bowl.

Store everything in the fridge.

When you’re ready to eat, mix each salad and drizzle with olive oil, lemon juice, and a pinch of salt. Top with a dollop of the dill yogurt. YUM YUM YUM.

Cook the quinoa according to package directions. While the quinoa cooks, chop all your veggies.

Toss everything together!

Dress to taste with olive oil, salt, pepper, and lemon juice.

Mix the paprika into the melted butter. Pour bread cubes and combine with butter mixture. Spread onto baking sheet and bake for 8-10 minutes at 400 degrees. While still hot, sprinkle with coarse sea salt.

Put all ingredients in a bowl and mix together, including croutons. Drizzle with olive oil, balsamic vinegar, or Greek dressing. I used Seeds of Change Roasted Red Pepper Vinaigrette. Yum.

Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.

Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.

While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.

Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

Gather all ingredients.

Toss tomatoes, cucumbers, and red onion together in a shallow salad bowl.

Drizzle oil and lemon juice over top, then sprinkle with oregano, salt, and pepper.

Top with feta and olives. Enjoy!

Place olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper in the bowl of a food processor; pulse until smooth and emulsified.

Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese in a large bowl. Drizzle vinaigrette over top; toss to coat.

Preheat the oven to 400 degrees F (200 degrees C).

Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.

Bake in the preheated oven for 15 minutes.

While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.

Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.

Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.

Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.

Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.

Preheat the oven to 400 degrees F (200 degrees C).

Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions on the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the cuts. Season well with salt all over.

Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.

Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.

Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.

Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.

Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.

Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives.

Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.

Gather all ingredients.

Combine cream cheese and 1 cup feta in a food processor; process until mostly smooth, about 1 minute, stopping to scrape down sides as needed. With the processor running, slowly drizzle pepperoncini brine through the chute until a smooth whipped dip forms, about 2 minutes.

Transfer feta mixture to a large bowl, fold in chopped pepperoncini, tzatziki, red bell peppers, olives, and 3/4 cup of the feta until evenly combined.

Chill mixture, covered, until thickened and cold, about 1 hour.

Garnish with additional pepperoncini, red bell peppers, olives, and remaining 1/4 cup feta; serve with pita chips.

Mix the dry package of Idahoan Roasted Garlic Potatoes with the butter until blended. Slice the French bread length wise and generously spread with the roasted garlic mixture. Toast under the broiler until butter spread is melted and toasted on top. (You can also grill the Garlic Bread--see footnote.)

Greek Salad: Drain onion from ice water and pat dry with paper towels. In a large bowl combine all salad ingredients, except cheese. Top the French bread with the Greek salad and sprinkle cheese over top. Serve with Tzatziki sauce.

Tzatziki Sauce: In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper.

Heat skillet over low heat. Add dried oregano and chili powder; cook and stir until fragrant and toasted, about 1 minute. Off heat, stir in 3 tablespoons olive oil. Pour seasoned oil over feta cheese in a bowl; marinate for at least 30 minutes.

Meanwhile, bring 1 cup water to a boil in a saucepan. Off heat, stir in couscous. Cover the saucepan; set aside until water is completely absorbed, about 10 minutes. Fluff couscous with a fork.

Stir cucumber, tomato, bell pepper, onion, olives, 2 tablespoons oil, and garlic into warm couscous.

Whisk ¼ cup oil, balsamic vinegar, white wine vinegar, and soy sauce together in a bowl; toss into couscous salad.

Place marinated feta on top couscous salad.

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.

Drain artichoke hearts, reserving liquid.

Gather prepared ingredients together.

Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.

Just before serving, drizzle reserved artichoke marinade over salad.

Enjoy!

Bring brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool, fluffing occasionally with a fork.

Toss avocado and lemon juice together in a large bowl. Add tomatoes, cucumber, feta, onion, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined.

Fold cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.

Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.

Cut tomatoes into wedges over a large serving bowl so that any extra juices land in the bowl with tomato wedges. Add onion slices and oregano, then season liberally with salt; mix to combine. Allow tomatoes to sit at room temperature until juices have released, at least 20 to 30 minutes or up to 2 hours.

Mix in bell pepper, cucumber, and olives just before serving. Top with feta cheese and drizzle with olive oil.

Preheat the broiler – I use the “Low Broil” setting but every oven will be different for which setting works best.

Pulse the nuts in a food processor until finely chopped. Set aside a few spoonfuls of the nuts for topping. Mix the remaining nuts, butter, and brown sugar together in a small bowl.

Toast the English muffins on a baking sheet lined with foil until toasty – about 3 minutes.

Spread English muffins with the nutty butter mixture. Return to the oven, a few inches away from the broiler, for 1 minute or until bubbly and slightly caramelized.

Top with a little baby dollop of mascarpone cheese and give it a gentle swoop to melt it in. Finish with extra nuts and honey. Pour yourself a cup of coffee to go with it. OMG, it’s so good!

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13x2-inch baking pan.

Drain strawberries and reserve juice in a bowl. Chop into pieces and add any remaining juice to the bowl.

Combine cottage cheese, cream cheese, 1/2 cup sugar, egg yolks, whole egg, vanilla extract, and lemon zest in a bowl. Blend together using an electric mixer on medium speed. Stir in the drained strawberries.

Place phyllo dough sheets between dampened towels to keep moist.

Place 1 phyllo sheet on the prepared pan. Brush with melted butter. Repeat until 1/2 of the sheets are left.

Spoon the strawberry-cheese mixture over the top layer of phyllo; spread evenly. Layer the remaining phyllo sheets on top, brushing each with butter.

Bake in the preheated oven until golden brown, about 1 hour.

Combine 1/2 cup reserved strawberry juice, remaining 1/2 cup sugar, and lemon juice in a saucepan over medium heat. Cook into a thick syrup, about 5 minutes.

Spoon hot syrup evenly over the baked baklava. Let cool before cutting into pieces.

1. Preheat the oven to 350° F.

2. Combine the walnuts and hazelnuts in a food processor and pulse until chopped. Add the chocolate, cinnamon, and salt. Pulse until well mixed.

3. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat.

4. Divide the phyllo sheets into 3 stacks (12 sheets per stack, but don't stress on it). Lay 1 stack flat in the bottom of a 9×13 inch baking dish. Evenly pour over 1/3 of the butter. Sprinkle over 1/2 of the nut mix, then layer with a second stack of phyllo. Pour over another 1/3 of the butter. Sprinkle over the remaining nuts, then add the final stack. Pour over the remaining butter.

5. Cut into the baklava lengthwise into 1 1/2 inch strips. Then make diagonal slices, 1 1/2 inches apart, to create a diamond pattern (see photo). Bake 40-45 minutes, until golden.

6. Meanwhile, combine the honey, vanilla, and 1/3 cup water in a medium pan. Bring to a boil, reduce the heat and simmer 5 minutes until thickened slightly. Pour the syrup over the warm baklava. Let soak for 2 hours or overnight. Enjoy!

1. Preheat the oven to 350 degrees F. Line a 9 inch spring form pan with parchment paper.

2. In a medium bowl, combine the pistachios, almonds, chocolate chips, and cinnamon.

2. In a medium bowl, combine the

, almonds, chocolate chips, and cinnamon.

3. Fold 1 sheet of phyllo dough in half and then place in the prepared pan. Brush the phyllo dough with melted butter. Repeat, layering 8 more times, placing the sheets of dough over top of each other. Spoon half of the nut/chocolate mix over the dough. Now add another 8 sheets of phyllo, brushing each with butter. Spoon over the remaining filling. Add another 8 sheet of phyllo, agin brushing each with butter.

poon half of the nut/chocolate mix over the dough. Now add another 8 sheets of phyllo,

each with butter. Spoon over the

filling. Add another 8 sheet of phyllo, agin brushing each with butter.

4. Cut the baklava into 8 triangles. Place the pan on a baking sheet and transfer to the oven and bake for 45-50 minutes, until phyllo is golden brown.

Cut the baklava into 8 triangles.

Place the pan on a baking sheet and transfer to the oven and bake for 45-50 minutes, until phyllo is golden brown.

5. Meanwhile, combine 1/2 cup water and the honey in a medium saucepan and bring to a boil. Reduce the heat and simmer 5 minutes until thickened slightly. Remove from the heat and stir in the vanilla. Pour the syrup over the warm baklava and let soak for 2 hour or overnight. Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13-inch pan.

Chop nuts and toss with cinnamon. Set aside.

Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly with a pastry brush. Repeat until you have 8 sheets layered.

Sprinkle 2 to 3 tablespoons of nut mixture on top. Top with two sheets of dough, melted butter, nuts, layering as you go. The top layer should be about 6 to 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows then make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from the oven and immediately spoon sauce over it. Let cool.

Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.

Toss together nuts and cinnamon. Unroll phyllo and cut the whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.

Place 2 sheets of phyllo in the bottom of the prepared dish. Brush generously with some of the melted butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.

Using a sharp knife, cut baklava into 4 long rows, then diagonally 9 times to make 36 diamond shapes. Be sure to cut all the way through to the bottom of the layers.

Bake in the preheated oven until golden brown and crisp, about 50 minutes.

While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla, and lemon zest; reduce heat and simmer 20 minutes.

Remove baklava from the oven and immediately spoon syrup over it. Let cool completely before serving. Store uncovered.

Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.

Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)

Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.

Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.

Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Cut baklava into about 12 diamond-shaped pieces approximately the same size.

Bake in preheated oven until browned and crisp, about an hour.

Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.

After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.

Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.

In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.

Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.

Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.

First make the syrup: Add white sugar, water, cinnamon stick, and citrus peel to a medium saucepan. Place over medium heat and bring to a boil. Once boiling, boil for 2 minutes and remove from heat. Let cool completely. (This can be done up to a week in advance; store the cooled syrup in the refrigerator until needed.)

Preheat the oven to 350 degrees F (180 degrees C). Brush a 9x13-inch baking dish with some of the melted butter.

Place walnut halves in a food processor and pulse several times until they resemble fine crumbs. Combine walnuts with shredded pumpkin, breadcrumbs, olive oil, sugar, cinnamon, and ground cloves. Stir until well combined.

Unroll phyllo dough and remove one sheet from the stack. Cover remaining phyllo with a dampened tea towel to keep from drying out as you work. Brush the sheet of dough with melted butter and lay in the prepared baking dish; press lightly so the sheet covers the bottom of the dish and comes up the sides. Repeat until you have 8 sheets layered. Do not worry if there are some tears in any of the sheets, this is expected and won't affect the final result!

Spoon the pumpkin mixture over the phyllo base and level out to the sides. Fold the overhanging phyllo over the top of the pumpkin mixture.

Brush another sheet of phyllo dough with melted butter and lay over the pumpkin mixture. Repeat until you've topped with 6 to 8 sheets. Use your pastry brush to scrunch the overhanging phyllo down into the sides of the baking dish. Drizzle any remaining melted butter all over the top of the baklava.

Using a sharp knife, cut into diamond or square shapes all the way through the top layers of phyllo; do not cut through the bottom layers.

Bake in the preheated oven until the phyllo is a deep golden brown, 50 to 60 minutes.

Remove baklava from the oven and immediately ladle the cool syrup over the hot baklava. Add one ladleful at a time until all of the syrup has been added.

Set aside and let rest, uncovered, for 8 hours or overnight before serving.

Stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. Bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. Stir remaining 1/2 the lemon juice into syrup. Strain and refrigerate until cool, at least 30 minutes.

Stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl.

Preheat oven to 350 degrees F (175 degrees C). Brush butter on the bottom and sides of a 9x13-inch glass baking dish.

Lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. Cover the plastic wrap with a damp towel.

Lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. Lay another 1 sheet of phyllo dough on top, brush with butter. Repeat layering and brushing with butter with 4 more sheets of phyllo dough.

Gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.

Spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.

Spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with the remaining 5 sheets of dough. Cut baklava into 1-inch diamonds.

Bake in the preheated oven until lightly golden brown, 35 to 45 minutes.

Pour cooled syrup over baked baklava and cool for 1 day to absorb syrup.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 10x14-inch baking pan with butter.

Mix pecans, dark chocolate, 3/4 cup sugar, and cinnamon in a bowl.

Trim phyllo dough to fit prepared baking pan. Layer 8 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter; sprinkle with 2 cups pecan mixture. Spread butter on 4 more sheets of phyllo and layer over pecans; sprinkle with 2 more cups pecans. Repeat layers with 4 more sheets of phyllo and remaining pecans. Pour any leftover butter over baklava.

Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows. Make evenly-spaced zigzag cuts along each row to create 48 small triangles, again leaving bottom layer of phyllo intact.

Bake in the preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava.

Bring orange juice, honey, water, 1/2 cup sugar, and lemon juice to a boil in a saucepan; reduce heat to medium and simmer until thickened, about 20 minutes. Pour sauce over baklava.

Melt remaining 2 ounces semisweet chocolate and 1 teaspoon butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

Drizzle chocolate over baklava. Cover and refrigerate until ready to serve.

Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).

Place pistachios in a food processor and pulse until very finely chopped. Add in chocolate bar pieces and pulse a few times until finely chopped. Set aside 1/4 cup for topping.

Whisk tahini and pistachio cream together in a bowl until combined; set aside.

Brush the bottom and sides of a 9x13-inch baking dish with melted butter. Place down 2 phyllo sheets and brush butter in a thin layer over the surface. Top with another sheet and brush with butter. Repeat the process until there are 8 sheets on the bottom layer.

Drizzle half of pistachio cream over pastry and sprinkle with half of pistachio mixture. Top with 1 phyllo sheet; brush lightly with butter. Repeat this process 3 more times until there are 4 buttered sheets.

Drizzle on remaining pistachio cream and sprinkle on remaining pistachio mixture. Top with 6 to 8 phyllo sheets, each brushed with butter.

Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan.  You may cut into 4 long rows then make diagonal cuts. Drizzle over any leftover melted butter if desired.

Bake in the preheated oven until baklava is golden brown and crisp, 40 to 45 minutes.

While baklava bakes, add water and sugar to a small sauce pan and bring to a boil, stirring occasionally until sugar is dissolved. Stir in honey; reduce heat slightly, and simmer until syrupy, 15 to 20 minutes. Remove from heat.

Remove baklava from oven and immediately pour sugar syrup evenly over it. Sprinkle with reserved 1/4 cup pistachio mixture. Let cool completely before serving, at least 2 hours.

Serve in cupcake papers. This freezes well. Do not cover it tightly as it could become soggy.

Make the syrup by bringing the water, 3/4 cup sugar, orange juice, honey, and 1 tablespoon cinnamon to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and allow to cool to room temperature.

Preheat an oven to 325 degrees F (165 degrees C). Butter a 10x15 inch baking dish.

Stir together 3/4 cup sugar, 1/2 teaspoon cinnamon, nutmeg, and ground walnuts until evenly blended; set aside.

Press 2 sheets of phyllo into the prepared dish and brush with melted butter. Continue adding phyllo sheets brushed with butter two at a time until you have 12 sheets total. Sprinkle 1/3 of the walnut mixture evenly over the phyllo, then add another 6 sheets, buttering between every two. Sprinkle 1/2 of the remaining walnut mixture evenly over the phyllo; top with another 6 buttered phyllo sheets. Finally, sprinkle the remaining walnut mixture onto the phyllo. Place the remaining phyllo on top of the baklava, buttering every two sheets. Brush the remaining butter onto the top of the baklava.

Bake in the preheated oven until the phyllo is golden brown and crispy, about 1 hour. Remove from the oven; pour the cooled syrup over the hot baklava. Cool to room temperature before cutting into 1-inch squares or diamonds to serve.

Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch pan.

Toss walnuts and cinnamon together in a bowl and set aside.

Unroll phyllo dough and trim to just slightly larger than the pan so dough will run up the sides. Place 2 sheets of dough in the prepared pan and butter thoroughly. Repeat for a total of 8 sheets layered. Sprinkle about 2 tablespoons of cinnamon-walnut mixture on top. Top with 2 more sheets of dough, butter, cinnamon-walnut mixture; repeat and end with 3 sheets of dough. Butter the top of the baklava.

Bake in the preheated oven for 20 minutes. Leave oven on.

Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl. Add lemon juice and beat on high speed until well blended, about 1 minute. Pour mixture over baked baklava crust in the pan while crust is still hot.

Bake in the hot oven until set, 20 to 25 minutes. Cool to room temperature, about 1 hour.

Cut cooled cheesecake into 12 servings.

Combine water and sugar in a saucepan and bring to a boil until melted, about 5 minutes. Add honey and vanilla extract and simmer for 20 minutes. Drizzle hot sauce over the cooled cake, making sure to get in between the slices.

Refrigerate uncovered or only lightly covered with aluminum foil; a tight seal will make it soggy.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan. Grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender. Spread ground walnut mixture evenly over phyllo. lace remaining phyllo sheets on top of walnut mixture.

Melt margarine with oil in small saucepan over low heat or in microwave. Brush over top layer of phyllo. Cut top layers of phyllo into diamond shapes with a sharp knife.

Bake in preheated oven on center rack until golden brown, about 30 minutes.

While baklava is baking, make the syrup: Combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat. Bring to a boil, then remove from heat. Let cool slightly.

Remove baklava from oven and pour syrup over hot pastry. Cool completely before serving.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup sugar.

Unroll thawed phyllo pastry, and cover with a damp towel to prevent drying and cracking. Brush a 10x15-inch jellyroll pan with melted butter using a pastry brush. Lay one sheet of pastry onto the buttered pan, and brush with more butter. Repeat until there are 8 buttered sheets of dough stacked. Sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter. Sprinkle more of the nut mixture, then 3 layers of buttered pastry. Repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top. Each time a layer of pastry is added, it must be brushed with the melted butter.

Cut the pastry into strips, then into diamonds. Pieces should be somewhat small because they are so sweet. At this point, each piece may be studded with a whole clove. Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan.

Bake in the preheated oven until evenly golden, about 1 hour and 15 minutes.

While the pastry is baking, combine the remaining 3 cups sugar, water, honey, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves in a large saucepan. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside to cool.

When the pastry comes out of the oven, immediately pour the syrup evenly over the entire pan. Be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter. Allow baklava to cool to room temperature before serving. Remove whole cloves from pieces before eating.

1. Preheat the oven to 400° F.

2. Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook for 3-4 minutes, until the shallot is softened and fragrant. Stir in the spinach, basil, dill, oregano, and a pinch each of salt, pepper, and red pepper flakes. Cook another 5-8 minutes, until the spinach is wilted. Remove from the heat and stir in the lemon zest and feta cheese.

3. Lay the bottom piece of ciabatta bread cut side facing up on a baking sheet. Layer the spinach on top. Add the provolone and mozzarella. Grab the top piece of bread and pull out some of the insides to create a little more space. Place the bread over all the cheese. Rub the top of the bread with butter, then sprinkle on the sesame seeds.

4. Wrap the sandwich in foil. Bake 20 minutes, until the cheese melts. Remove the foil and return to the oven and bake another 10-15 minutes more, until the bread is toasted.

5. Remove from the oven and let sit for 3-4 minutes. Slice into 4-6 larger or 8 smaller sandwiches. Serve with a drizzle of honey and chili flakes. Enjoy!

1. Preheat the oven to 350º F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the spinach, eggs, olive oil, feta, parmesan, basil, dill, oregano, lemon zest, garlic, crushed red pepper flakes, and a pinch each of salt and pepper.

3. Place 1 sheet of phyllo dough on the prepared baking sheet and brush the phyllo with melted butter. Repeat, layering 2 more times, placing the sheets of dough over top each other. Now brush another sheet of dough with butter and place perpendicular to the bottom layer, creating an X. Repeat this layer 2 more times. Brush another sheet of dough with butter and place slightly off center of the x. Repeat this layer 2 more times. Simplistically, you are using 9 sheets of phyllo dough, 3 layers, in 3 different directions, kind of like a star.

Place 1 sheet of phyllo dough on the prepared baking sheet and brush the phyllo with melted butter.

the sheets of dough over top each other. Now brush another sheet of dough with butter and place

perpendicular to the bottom layer, creating

Repeat this layer 2 more times. B

rush another sheet of dough with butter and place

off center of the x.

Repeat this layer 2 more times.

Simplistically, you are using 9 sheets of phyllo dough, 3 layers, in 3 different directions, kind of like a star.

4. Take the spinach filling and spoon it onto the center of your phyllo dough star, leaving about 2 inches of edge space. Bring the edges of the dough up and over the spinach.

4. Take the spinach filling and spoon it onto the center of your phyllo dough star, leaving about 2 inches of edge space. Bring the edges of the dough up and over the spinach.

5. Brush the remaining 3 sheet of phyllo dough with butter and layer over top of the spinach, crinkling them slightly to fit. Sprinkle the sesame seeds over the dough.

5. Brush the remaining 3

of phyllo dough with butter and layer over top of the spinach, crinkling them

to fit. Sprinkle the sesame seeds over the dough.

6. Transfer to the oven and bake for 45-50 minutes, until phyllo is golden brown. Serve warm or at room temperature.

6. Transfer to the oven and bake for

45-50 minutes,

until phyllo is golden brown. Serve warm or at room temperature.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.

Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips.

Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling.

Bake spanakopita triangles in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.

For filling, stir together spinach, feta, mozzarella, Parmesan, and garlic in a bowl. Line a baking sheet with parchment paper.

Arrange 1 sheet of phyllo on a clean work surface and brush lightly with some of the melted butter. Top with 2 more phyllo sheets and more butter. Cover remaining phyllo with a damp towel while you work. Cut phyllo stack lengthwise into 3 (3-inch-wide) strips.

Spoon about 1 tablespoon filling at the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange spanakopita, seam side down, on the prepared baking sheet. Lightly brush with butter. Repeat with remaining phyllo, filling, and butter.

Preheat air fryer to 375 degrees F (190 degrees C)

Arrange spanakopita in an even layer in the air fryer basket, working in batches as needed.

Cook, turning once halfway through, until spanakopita is golden brown, 12 to 15 minutes. Cool slightly. Serve with tzatziki sauce and dill.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart sausage until cooked, 5 to 7 minutes. Reduce the heat to medium. Add spinach, green onions, and red pepper flakes. Continue cooking until spinach is thawed, 3 to 5 minutes.

Remove from the heat and stir in ricotta cheese and feta cheese. Season with salt and pepper.

Unwrap phyllo dough and cover with a damp towel to keep from drying out.

Working one sheet at a time, brush 1/2 of the sheet with melted butter. Fold in half lengthwise. Place 1/4 to 1/2 cup of filling in top-left corner. Fold bottom-left corner over into a triangle shape. Continue folding edge over edge to end of dough, and a triangle is formed. Place triangle on the baking sheet. Repeat with remaining ingredients.

Brush triangles with melted butter.

Bake in the preheated oven until golden brown, about 25 minutes.

1. Preheat oven to 425° F. In a medium bowl, combine 2 tablespoons olive oil, the chicken, lemon zest, lemon juice, balsamic vinegar, oregano, paprika, shallot, 4 cloves garlic, and a large pinch of each salt, pepper, and red pepper flakes. Toss well to combine. Let sit 15-20 minutes.

2. On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Add the lemon halves. Roast for 20 minutes, or until tender.

3. Remove the potatoes from the oven and nestle the chicken around the potatoes. Arrange the bell peppers and onions around the chicken, arranging everything in an even layer. Drizzle over 1 tablespoon olive oil, season with salt and pepper. Return the pan to the oven and roast for 20-25 minutes more, until the chicken is cooked through.

4. Meanwhile, combine the sun-dried tomatoes and their oil, the olives, pine nuts, and feta in a bowl. In a separate bowl, combine the yogurt, 1 clove garlic, and a pinch of salt.

5. To serve, divide the chicken, potatoes, peppers, and onions between plates. Spoon the feta mix and yogurt over the chicken. Top with a handful of fresh herbs. Eat and enjoy!

1. In a gallon-size zip-top bag or bowl, combine the chicken, olive oil, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.

2. Meanwhile, make the fries. Preheat the oven to 425 degrees F.

3. In a small bowl, whisk together the olive oil, garlic, oregano, and salt. Place the potato matchsticks in a large bowl and pour half the garlic mixture over. Gently toss to coat. Arrange the fries in an even layer on a baking sheet. Bake for 15 to 20 minutes, then flip, reduce the oven temperature to 400 degrees F, and bake for 15 to 20 minutes more. Remove from the oven and toss with the remaining garlic oil.

4. Set your grill, grill pan, or skillet to medium-high heat. Toss the zucchini with the remaining tablespoon olive oil and a pinch of salt and pepper. Take skewers and thread the chicken pieces on. Alternately, you can roast the chicken at 425 degrees for 15-20 minutes.

5. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. During the same time, grill the zucchini until lightly charred, 3-4 minutes per side. Remove everything from the grill.

6. To serve, spread the Tzatziki onto warmed naan. Add lettuce, tomatoes, zucchini, and feta. Top with fries and chicken. If desired, add a dollop of hummus. EAT!

Combine 1 tablespoon olive oil, Greek seasoning, lemon juice, and garlic in a large glass bowl; mix well. Add chicken to marinade and turn to coat. Marinate in the refrigerator for at least 2 hours, but not longer than 4 hours.

Mix together tzatziki, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt in a small bowl until well combined. Refrigerate salad dressing until needed.

Preheat an outdoor grill for high heat and lightly oil the grate.

Remove chicken from marinade and place on the preheated grill. Cook for 5 minutes. Flip chicken over and continue grilling until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Discard excess marinade.

Combine romaine lettuce, bell pepper, cucumber, and cherry tomatoes in a salad bowl. Drizzle with tzatziki dressing and toss to coat. Divide salad into 4 equal portions and top with cooked chicken.

Gather all ingredients.

Whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper together in a medium bowl.

Add cubed lamb and stir until lamb is coated with marinade. Cover and refrigerate 3 hours, or overnight.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread marinated lamb onto skewers, reserving any remaining marinade.

Grill skewers until desired doneness, 10 to 12 minutes, basting with the reserved marinade and turning occasionally for even cooking.

Serve and enjoy!

Cut bison skirt steak across the grain into 1-inch wide strips. Place bison strips in a resealable plastic bag set in a shallow bowl.

For marinade, combine oil, lemon juice, lemon zest, the 3 cloves garlic, the 1 teaspoon salt, the oregano, and the 1/4 teaspoon pepper in a small bowl. Pour marinade over bison strips. Seal bag; turn to coat bison strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

Drain bison strips; discard marinade. Thread bison strips accordion-style onto skewers, trimming as necessary.

For a charcoal or gas grill, place bison skewers on the rack of a covered grill directly over medium heat. Grill for 4 to 6 minutes, turning once halfway through grilling. (Or place skewers on the unheated rack of a broiler pan. Broil for 3 to 4 inches from the heat for 5 to 7 minutes, turning once.) Serve with Yogurt-Cucumber Sauce.

Yogurt-Cucumber Sauce: Combine yogurt, cucumber, green onion, the 2 cloves minced garlic, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper in a small bowl. Cover and chill until ready to serve.

Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.

Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.