7 Layer Greek Dip

Ingredients:
1 8-oz. package cream cheese, softened (I used low-fat) NOTE: use plain Greek yogurt
1 tsp. dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced cherry tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley

With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley.

Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread

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Greek Couscous Salad

Ingredients:
1 bag or box pearled couscous
diced cherry tomatoes
diced kalamata olives
diced English cucumber
thinly sliced spinach
diced red bell pepper
diced red onion
feta crumbled
1/2 cup olive oil
3 tablespoons red wine vinegar
juice of half a lemon
1 garlic clove minced
salt and pepper

Directions:
Cook Couscous according to box.

Chop all veggies and place in large mixing bowl. Add cooled couscous to veggies. Mix together olive oil and next 4 ingredients. Pour over couscous mixture. Add feta and toss all together. Best served room temperature.

Feel free to double dressing if you think you salad needs more.

Skinny Spanakopita

Ingredients:
10 oz fresh (or frozen) spinach
5 scallions (white end of green onion), minced
2 green onion stalks, chopped
1 c part-skim ricotta cheese
1/3 c fat-free feta cheese crumbles
1 egg, beaten
1/4 t salt
1/2 T lemon juice
10 sheets frozen phyllo dough, thawed

Instructions:
Preheat oven to 375 degrees.

In a large frying pan, add half of the fresh spinach and cook on low heat for 5 minutes, stirring occasionally.

Push spinach to one side of the pan and add remaining spinach. Stir occasionally for an additional 5 minutes.

Spray a 9 1/2 inch pie pan with non-stick cooking spray.

In a large bowl, combine ricotta cheese, feta, dill, egg, scallions, green onions, lemon juice and salt. Mix well. Add spinach and stir again.

When working with phyllo pastry, keep the sheets that aren’t being used in a damp paper towel. This will prevent the pastry from drying out and crumbling. Lay 1 sheet of phyllo in prepared pie pan and allow it to extend over the rim. Lightly coat with spray.

Repeat with 4 more sheets of phyllo, placing corners at different angles and lightly coating each sheet with spray.

Press down on the dough to form the shape of the pan. Start in the center and work your way out. Next, fold the edges in to form a 1 1/2 inch-high rim.

Spread spinach mixture over the dough.

Lightly coat 1 of the remaining sheets with spray, crumple loosely and cover one section of the spinach mixture.

Repeat with remaining sheets.

Bake until golden brown, about 30 minutes.

Let stand for 10 minutes before serving.

Greek Quinoa

Ingredients:
1 ½ c quinoa
2 c water
salt and pepper
1 c cucumber, quartered
½ cherry tomatoes, halved
¼ c red onion, chopped
¼ c kalamata olives, sliced
2 green onions, chopped
1 lemon, juiced
3 T olive oil
2 T white wine vinegar
2 garlic cloves, minced
½ c feta cheese

Directions:
In a medium pot, bring 2 cups of water and quinoa to a boil. Reduce to a simmer and cover, 16-18 minutes. When all the water is absorbed, remove and fluff with a fork.

In a large bowl combine cucumber, tomatoes, olives, red onion, green onion.

Dressing: whisk together lemon juice, olive oil, vinegar, garlic, salt, and pepper

Combine quinoa with the vegetables and drizzle the dressing over the mixture, a little at a time. Season with salt and pepper to taste.

(courtesy of With Style & Grace)

Greek Lamb Chops

Ingredients:
4 large garlic cloves
3 T chopped fresh rosemary leaves
1 ½ t dried oregano
Salt and pepper to taste
½ c freshly squeezed lemon juice
½ c good olive oil
½ c dry red wine
2 racks of lamb, frenched and cut into 8 chops each

Directions:
Place the garlic, rosemary, oregano, 1 ½ t salt, and ¾ t pepper in a food processor and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.

When ready to cook, remove the lamb from the marinade, sprinkle generously with salt and pepper and grill for 4-5 minutes on each side. Remove to a platter and cover tightly with foil. Set aside for 10 minutes. You can also broil the lamb 6 inches from the heat for 10 min. Serve hot with cold yogurt mint sauce.

(from Barefoot Contessa’s How Easy Is That?)

Greek Tortellini Pasta

Ingredients:
1 package of cheese tortellini
1 can of artichoke hearts (drained, quartered)
1 container of pitted Kalmata olives
1 T of capers
3 garlic cloves, minced
handful of parmesan cheese
3 T pesto (homemade or store-bought)
olive oil

Directions:
Cook the tortellini per the directions on the package.

Sautee the minced garlic cloves in olive oil. Add the capers, artichokes, and olives. Stir occasionally for 10 minutes. Add pesto and continue to stir until the mixture thickens. Add the tortellini. Stir to coat.

Serve warm with a sprinkle of parmesan cheese.

Greek Skillet Chicken

Ingredients:
1 package of chicken breast cutlets
1 can of artichokes, drained
1 yellow onion, sliced
6 cloves of chopped garlic
1 14 oz can of diced tomatoes, drained
Kalmata olives, pitted
Parsley, thyme, oregano and basil
White wine

Directions:
Season chicken with salt and pepper. In a large oven proof skillet cook the chicken until it has a nice deep golden color, remove and drain the fat. Drizzle in some olive oil and sauté the garlic and onion and then deglaze with a healthy splash of white wine. Add in your herbs, salt and pepper then place the chicken back in. Spread your olives, artichokes, and tomatoes all around then place the skillet in a preheated 375F oven for around 45 minutes uncovered.

Serves 2+, could easily adjust for a larger crowd.

(adapted from Proud Italian Cook)

Greek Salsa

3 T olive oil
2 T lemon juice
1 ½ t red wine vinegar
2 T chopped fresh oregano
¼ c chopped fresh flat leaf parsley
¼ t salt
1 ½ c diced ripe plum tomatoes (about 3)
3/4 c diced, peeled, and seeded cucumber (about 1/2 a cucumber)
¼ c minced red onion
1 ½ t minced fresh garlic
1 small yellow bell pepper, seeded and finely diced
1 c (4 oz) crumbled feta cheese
1/3 pitted kalamata olives, finely chopped

Directions:
Combine all Ingredients in a bowl and mix gently. Serve immediately with pita chips.

(adapted from designer bags and dirty diapers)

Layered Greek Dip

1 8 oz package cream cheese, softened
1 t dill weed or Greek seasoning
3 cloves garlic, minced or pressed
2 t lemon juice
1 ½ c hummus
1 c seeded, diced cucumbers
1 c seeded, diced tomatoes
½ c chopped Kalamata olives
1/3 c chopped green onions (about 3 green onions completely chopped)
½ c crumbled feta cheese
1/8 c minced fresh parsley

Directions:
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish.

Then spread a layer of hummus.

In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley.

Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, flatbread

Note: You could also use Greek yogurt instead of cream cheese and switch the recipe so the hummus layer is on the bottom.

(courtesy of Designer Bags and Dirty Diapers)