My Greek Menu

Greek Souvlaki

Recipe from cookbook "Cooking Lessons" by Beth Romualdez.


Combine 1/4 c olive oil, 1/3 c lemon juice, 2 T garlic, 2 T salt, 2 T dried oregano and freshly ground pepper. Marinate beef meat cubes and marinate for 1-4 hours.

Skewer first the meat, then green peppers, cubed red onions, quartered tomatoes.

Grill, brushing occasionally with a little of the marinade until of desired doneness.

Serve the souvlaki on a bed of thinly sliced onions and bay leaves. (optional) Warm the pita bread and spoon over tzatziki over the skewered souvlaki.


16 oz greek yogurt
1 small cucumber, seeded, grated and squeezed dry
2 cloves garlic, minced
extra virgin olive oil for drizlling

Wrap the yogurt in a piece of cheesecloth and strain for 2 hours. It should have the consistency of sour cream. Transfer to a bowl.

Add cucumber and toss with the garlic and salt. Chill before serving. Drizzle with olive oil.

Wheat Taboule

Stir pack of wheat taboule with spice mix in the box. Add 1 cup of boiling water, stir and cover for 30 minutes in the refrigerator.

Mix in diced tomatoes, diced cucumbers, red onions, crumbled feta cheese, lemon juice, olive oil, salt and pepper.

Chill before serving. Serve on a bed of greens.



* 1 (16 ounce) package phyllo dough
* 1 pound chopped nuts
* 1 cup butter
* 1 teaspoon ground cinnamon
* 1 cup water
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1/2 cup honey


1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. 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. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. 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 the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from 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.

Greek Moussaka (Tyler Florence)

*  3 large eggplants
    * Kosher salt and freshly ground black pepper
    * Extra-virgin olive oil
    * 1 medium onion, chopped
    * 2 garlic cloves, minced
    * 1/2 lemon, sliced in thin circles
    * 1 handful fresh oregano leaves, chopped
    * 2 handfuls fresh flat-leaf parsley, chopped
    * 2 pounds ground lamb
    * 1 cinnamon stick
    * 3 tablespoons tomato paste
    * 1 (16-ounce) can whole tomatoes, drained and hand-crushed
    * 8 ounces feta cheese, crumbled
    * 1 cup freshly grated Parmesan
    * 1 cup fresh bread crumbs


To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter.

Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with  salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat.

Preheat the oven to 350 degrees F.

Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.