Greek Recipes

757K views · 4K reactions | Spanakopita Triangles (makes 18-20 hand pies) . . . #spanakopita #greek #greekfood #foodies #homemade #cookingwithshereen | Cooking with Shereen

1.7M views · 93K reactions | Upside Down Spanakopita (oh and excuse my Greek at the end!) Welcome back to Cooking Upside Down and today we’re paying tribute to one of my all time favourite pies, the Spanakopita. #recipe ⬇️ • 1 packet of filo pastry (roughly 10 sheets) • Olive oil • Salt and pepper • 300g feta cheese • 2 shallots – finely sliced • Fresh dill and fresh mint - chopped • 300g fresh spinach • 2 large eggs - beaten • 100g Greek hard cheese such as Kefalotyri. (or use Parmesan) • 150g butter - melted You’ll need a large baking tray, lined with a piece of parchment paper. Pre-heat your oven to 200C / 392F Drizzle the tray with olive oil, then sprinkle on a little salt and pepper followed by a sprinkling of freshly chopped dill and mint. Crumble over a little bit of feta, then scatter over the onions. In a bowl, beat the eggs and crumble in the remaining feta. Grate over the hard cheese and add the herbs then mix it all together well. Lay 1/3 fresh spinach on top, creating a sturdy pile in the middle of the tray with a generous boarder around the outside. Spoon over ½ the egg mixture, then lay another 1/3 of the fresh spinach on top followed by the remaining egg mix. Then lay over the final 1/3 of fresh spinach and gently push the whole lot down. Melt a little butter in a bowl and add two tablespoons of olive oil and mix well. Open the pack of filo pastry and brush the top pastry sheet with the butter then carefully pick up this sheet and lay it over the spinach. Continue this way until you’ve used all the filo sheets. Finally scrunch the edges of the pie up all the way round and bruch the top with butter. Bake for 35 – 40 minutes until darkly golden. Allow it to stand for 5 mins before laying a piece of parchment paper on top and then a board or platter and swiftly flip it right side up. Cut into triangles and serve. Shallots as always from the lovely @ukshallots #upsidedown #pastry #spanakopita #feta #viralvideos | Dominic Franks

Greek Chicken Marinade | Greek Chicken Marinade | By The Mediterranean Dish | One thing that makes the biggest difference when it comes to chicken is big flavor and that's where a great marinade comes in so today I'm going to show you my favorite Greek style chicken marinade you're going to be making this one on repeat it's versatile and absolutely delicious let's go this is one of my favorite marinades because it's super versatile it takes just a few ingredients but the flavor profile is absolutely amazing so I'm going to start by chopping up some parsley right here and we're just going to go ahead and put everything together in this one big bowl. I'm going to keep some of the tender stem on for more flavor and I'm going to chop away. We need just about two tablespoons of finely chopped fresh parsley and we're chopping it super fine or as fine as you can get it because that will impart a lot more flavor to the marinade. The trick to that is you just point your knife down and you kind of do the panning motion back and forth, back and forth until you arrive at your desired texture. So, as fine as you can get it is is okay. It's pretty fine. We'll go for it. Four garlic cloves, four large ones right here. Finally chopped or minced garlic. Alright. We're going to go in with some fresh thyme. I'm looking for about a teaspoon. You just kind of hold it and you pull pull the leaves off the stem like that and there you go. So easy but nowadays, they sell gadgets that will do this bit for you and in my opinion, it's more annoying to have to employ a gadget just to do this. So, I'm just eyeballing it here but what you need is about a teaspoon of fresh thyme and if some of the stem go in here, it's not a big deal. You're working on a marinade after all. So, it's fine and then, we have some dried oregano Greek oregano even better right here. And then we have zest and juice or one lovely lemon. One nice big juicy lemon. The job of a good marinade is to infuse it with flavor but also to tenderize it. But when you're working with chicken breasts and you're using citrus then don't let it marinate for too long because otherwise as we know the citrus would probably cook the chicken. Cup your hand catch the seed. No gadget for the lemon either. I used to have a fussy gadget. I have upgraded to my hands now. The zest really does add a ton, a ton of flavor and then a/ 3 a cup of olive oil right here. And then let's not forget, we've got a little bit of sweet Spanish paprika, about a teaspoon of sweet paprika here. Grab your nice whisk. And a nice big pinch of kosher salt and black pepper right here. Now, you whisk. Mmm. Talk about a flavor party. I don't pay for chicken cutlets guys as you know because they are more expensive and what they are is really chicken breast kind of made a little bit thinner. So, I simply took my chicken breast earlier. Cut it in half horizontally and now I have even pieces of chicken that are not too thick on one side or too thin on the other and that way they will cook evenly on my grill. You can use chicken thighs or anything else besides this mayor will work even if you want to bake your chicken. It doesn't even matter. But today we're grilling some chicken breast cutlets so we're going to go right in here. I've seasoned my marinade very well with the salt and pepper. So I don't probably need to add more salt to the chicken. But if you prefer season the chicken directly salt and pepper. And that will be great too. Your goal is to make sure the chicken is well coated. Like swimming in your marinade. Okay? Nothing Nothing should be bare. No naked chickens here. Everything should be swimming. And we're going to cover this party and we're going to let it sit in the fridge maybe one to two hours. You don't want to leave a chicken breast overnight to marinate because the acid will change the texture. It will likely cook it. So we don't want to do that. We're going to put that in for about an hour or two. Because they are super thin. They're not going to take very long. So I'm not going anywhere. I'm going to man the grill. Gonna hang out right it. So I'm going to shake it so that we can release the oil back in the bowl. We're working with medium heat. We're going to cover it. We're going to leave it alone for about 4 minutes. Okay, perfect. It's almost fully cooked. So, we're going to turn it over. Oh, yeah. Should be almost fully cooked on one side before you turn it over to the other side and we're going to give it about 30 seconds to one minute, no more. Alright, we're going to immediately cover the chicken breast with the foil and that way it remains nice and juicy because it sits couple more minutes. My friend Adam gave me the best tip. The internal temp of chicken for you to be able to eat it should be 165 degrees Fahrenheit but because you're working with chicken breast, it is best to remove it from the heat at like say one fifty-one fifty-five. Tent it with the foil and let it finish cooking. That way, you don't lose all the juice to the grill. I'm taste it because A, when you're working with chicken breast, you don't want to wait too long to eat it and B, I made taziki sauce and I absolutely love this stuff. It's my Greek yogurt and cucumber sauce. It's so good. You can find the recipe right here too so don't worry. And it's actually good. I did it. I know how to grill you guys. It's so good. It's juicy, delicious, and just all the herby, garlicky flavors. It is just the perfect chicken recipe and the marinade is what makes all the difference. So, make sure you try this Greek style marinade ASAP. Check out my tzatziki sauce to go with this grilled chicken. Find the recipe for Greek Chicken Marinade over on the Mediterranean Dish. com. I will see you later. Ciao. Hi,

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Greek Lemon Chicken and Potatoes (Kotopoulo Lemonato)

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