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Katerina’s Greek Cuisine Recipes for you to reproduce

April 25th, 2014


Greek Style Stuffed Peppers- 086


Serves 4, multiply as necessary

8 bone-in chicken thighs
Greek Marinade (See recipe)

Pat chicken thighs very dry, then place in bowl.
Cover and marinate in fridge at least one hour, but best if for a few hours or overnight.
Preheat oven to 400 F degrees. Arrange chicken, skin side up in a roasting pan. Add the leftover marinade in the pan with chicken and if needed add a little water as not to have chicken dry. Roast uncovered 40 minutes, or until skin is golden and crispy and chicken is cooked through.

Good to marinate a whole chicken cut into pieces or also lovely for pork chops, lamb, white fish, or BBQ shish kabobs

½ cup fresh lemon juice (from 2 to 4 lemons)
4 cloves garlic, crushed
1 tablespoon dried oregano
½ cup of olive oil
Salt & pepper to taste

Mix together the lemon juice, garlic and oregano in a bowl.
Whisk in oil.

YEMISTA (Stuffed Vegetables) Peppers
Serves 4

1 large onion, chopped
1 zucchini, grated
½ eggplant, peeled and grated
4 green or sweet peppers
2 garlic cloves, chopped
1/2 tablespoon dried oregano
½ cup fresh flat-leaf parsley, finely chopped
¼ cup fresh mint, finely chopped
½ cup fresh dill, finely chopped
2 tomatoes grated
1 tablespoon tomato paste
1 cup of water
4 heaping tablespoon rice (if vegetable is large add another tablespoon of rice)
½ + ½ cup of olive oil


Preheat the oven at 350 degrees.
Wash the vegetables and dry.
With the knife, cut off the caps of the peppers.
With a spoon, scoop out the pulp, seeds and veins of each pepper.

In a pot, heat 1/2 cup of olive oil and sauté the onions, until translucent.
Add grated zucchini, garlic and eggplant and cook over low heat, until softened.
Add the rice and continue sautéing, until it becomes translucent.

Add the tomato paste, and stir in with mixture in pot at low heat. Add grated tomatoes and water if needed in order to boil the rice until the water is absorbed but still juicy. Cook rice 2/3 rds. The rice will be cooked in the vegetables.
Season with salt and pepper.

With a spoon, fill the vegetables loosely with the rice and vegetable mixture and place in a pan, with caps covering the tops

Combine 1 cup of water and 1/2 cup olive oil with 1 tablespoonful of tomato paste and a little salt and pepper and pour this around the vegetables.
Cover the Yemista with aluminum foil and bake for 35 mins. Remove cover and continue baking until golden brown.


2 (10 ounce) packages frozen chopped spinach – thawed, drained and squeezed dry
4 green onions, chopped
1 large onion, chopped
1 ½ cups crumbled feta
2 tablespoons chopped dill
2 tablespoons chopped parsley
2 eggs beaten
1 ½ (16 ounce) packages phyllo dough
Salt and pepper to taste

Preheat the oven to 350 degrees F.

In a pan, add 1 tablespoon of olive oil and sauté onion and green onions, until translucent. Set aside to cool. The filling needs to be cool and dry to prevent the phyllo from becoming soggy.

In a bowl add spinach, dill, parsley, onions and green onions.

In a medium bowl, beat the eggs with feta. Season, then fold in the cooled spinach mixture until well blended.

Gently unroll the thawed phyllo sheets and set them on parchment on the counter. Cover with plastic wrap and lay a slightly damp kitchen towel on top.

Measure and mark your parchment to have 5 strips of 3 1/4 inches width. Take 2 separate sheets of phyllo from the stack and place horizontally on your parchment paper. Fold the top one over from left to right halfway and brush the oil on the bottom single layer, then unfold top one and repeat by folding from right to left and oil the bottom single layer, then unfold and oil the full top sheet.

Cut the layered phyllo dough into long strips along the markings of the parchment, giving you 5 – 3 1/4 inch wide strips.

Keep the remaining phyllo covered with damp cloth to prevent drying out.
Place a heaping teaspoon of filling 1/2 inch from the end closest to you.

Fold the right corner of the rectangle over the mixture like a triangle.
Continue to fold the triangle along the strip until you reach the end, like folding up a flag.

Place on parchment paper–lined baking sheet; brush the top of each piece with olive oil. Bake in 350 degrees F oven for 15 minutes or until golden.

Note: these can be frozen uncooked, but require an additional 5 min. of baking.


6 Yukon gold potatoes, peeled and cut
1 to 2 cubes organic vegetable or chicken bouillon, to taste
2 to 3 cloves garlic, finely chopped, depending on size and taste
Water half cover potatoes
½ cup good extra-virgin olive oil, again, flavour to your liking
Juice of 1 to 3 lemons
1 tablespoon Greek oregano (or Green Door Grocer on Main St. has very nice dried European organic oregano – lots of flavour)
Salt and freshly ground black pepper

Preheat oven to 400°F.
Place potatoes in a baking dish large enough for each potato to rest on the bottom.
In a bowl, combine water, bouillon cubes, olive oil, garlic, lemon juice, oregano, and salt and pepper. Mix and pour over potatoes.
Cook for 45-50 min., or until potatoes are slightly brown on the edges and most of the olive oil has been absorbed. You can broil a few minutes at the end to brown.
Finish with a little sea salt if needed.

4 servings

30 shrimp, cleaned but heads and tails attached
½ cup olive oil
1 large onion, peeled and chopped
2 garlic cloves, peeled and finely chopped
3 tablespoon ouzo (optional)
2 cups grated fresh tomatoes (canned are fine)
1 cup Greek feta crumbled
Salt and pepper to taste
3 tablespoon chopped flat-leaf parsley

Clean the shrimp.
Heat the olive oil in a pan and sauté the onion until, until translucent, on a low-medium heat. Add the garlic and stir just for 1 to 2 minutes, until soft.
Add the shrimp to add a little color.
Raise the heat a little bit, to absorb the liquid.
Remove the pan from the flame and pour in the ouzo.
As soon as the alcohol cooks off, add the tomatoes.
Add feta cheese.
Simmer over medium heat until the shrimp turn bright pink and the feta begins to melt, about 5 minutes.
Season with salt and pepper.
Toss in the parsley and serve.

1 large Bundt cake

1 ½ to 1 ¾ cups sugar
2 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoon of cream of tartar + 1 teaspoon of baking soda
1 cup extra-virgin olive oil
¾ cup orange juice
2 Tablespoons of Greek yogurt
4 eggs
1 teaspoon vanilla extract
Grated zest of 1 lemon
¼ to 1/3 cup powdered sugar, for garnish

Preheat oven to 325 F.
In a large bowl, add sugar, flour, salt, baking soda and cream of tartar, olive oil, orange juice, yogurt, eggs, vanilla extract and lemon zest. Blend at low speed until moistened, for about a minute. Then beat 3 minutes at medium speed.
Lightly grease a 12-cup Bundt pan with oil. Pour batter into the pan. Bake in the preheated oven for 40 to 50 minutes or until toothpick inserted near center comes out clean. Remove cake from the oven.
Invert cake onto a serving plate. Cool completely and dust the cake on top with powdered sugar. Serve.

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