Greek Food Recipes

Find great Greek Recipes @ 123easyaspie.com.

Q: greek recipes?
has anyone got any decent recipes/ ideas for greek meals/ meze etc etc…

A: http://www.greek-recipe.com/

Q: Greek recipes?
I need a greek recipe that is easy enough for a 12 year old to make for school, it can be a dessert or a meal it just needs to be easy & Greek…..thank you

A: Koulourakia Greek Sesame Cookie

1 cup softened sweet butter
1/2 cup vegetable shortening
2 cups sugar
2 eggs, beaten
6 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon or nutmeg
1 cup heavy cream
2 teaspoons vanilla
1 beaten egg
sesame seeds

1. Cream butter and shortening until fluffy.
2. Gradually beat in sugar.
3. Beat in eggs.
4. Sift together flour, baking powder, salt, and spices; stir into the egg mixture alternately with the cream and vanilla.
5. Shape dough with floured hands into desired shapes.
6. Shape pieces of dough into thick pencil shapes.
7. Brush with extra beaten egg.
8. Roll onto the sesame seeds to coat lightly.
9. Double over rolled dough and twist, or form into rings, figure eights or coils. I use about six-inch pieces.
10. Place on cookie sheets and bake in a moderate 350-degree oven for about 15 minutes or until golden brown.

Good Luck!!

Q: Greek Recipes?
Well, I need a Greek recipe to cook in school – It should take less than an hour, giving me time to clean up aswel (possibly while it cooks).

It can be anything, as long as it takes less than an hour to cook. Savory, sweet, anything!

Thanks very much.

A: One of the most popular and traditional Greek dishes is Moussaka

Ingredients
75ml/6fl oz olive oil
1 large onion, finely chopped
675g/1½lb lamb mince
3 cloves garlic, chopped
1.25ml/¼tsp cinnamon
1.25ml/¼tsp allspice
2 x 400g/14oz tin of chopped tomatoes
1 tbsp fresh oregano, chopped
2 bay leaves
1 tsp fresh, soft thyme leaves
175ml/6fl oz white wine
4 medium aubergines, cut into 1cm/½in slices
salt and freshly ground black pepper
plain flour, for dusting

For the Béchamel Topping:
85g/3oz unsalted butter
85g/3oz plain flour
900ml/1½pt milk
85g/3oz parmesan, grated
115g/4oz gruyère, grated
2 egg yolks
1 egg
(Or you can buy this sauce in a jar from most supermarkets – Ragu or Dolmio, often its called lasagne – white sauce)

Method
1. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture. Brown the remaining lamb.
2. Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour.
3. Place the aubergines in a colander, sprinkle with salt and leave for 30
minutes. This draws out any bitter juices.
4. Meanwhile make the bé chamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper.
5. Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 – 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka.
6. The white sauce should now have cooled enough to whisk in the egg and egg yolks.
7. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving.
8. Serve the moussaka with a chunky tomato, cucumber, parsley and mint
salad and crusty bread.

However, slightly easier to do and my personal favourite is Kleftiko (lamb steaks)

4 lamb steaks
1 large onion, roughly chopped
4 medium tomatoes, sliced
3 garlic cloves, finely chopped
4-5 bay leaves
1 tbsp fresh rosemary
1 tbsp fresh oregano
2 tbsp olive oil
2 tbsp tomato puree
Salt and black pepper
8 medium potatoes, peeled and cut in half
Pint of lamb stock

Place steaks in a large baking tray then cover with all the other ingredients evenly. Pour over the stock to almost cover all the ingredients. Put tin foil tightly over the tray and bake in the oven at 180 degrees for one and a half to two hours until the meat is completely tender. Serve with fresh vegetables or a Greek salad (green salad with olives and feta cheese).

Good luck with this !!

Q: What Were Some Greek Recipes That Would Have Been Used During The Odyssey?
We Are Doing An English Project Of A Greek Feast From The Time Of The Odessey. We Are Looking For Recipes That Contain Food From That Period; Any Help?

A: foods like artichokes, pomegranate, olive oil or just olives and flat breads.I would think things were pretty simple back then with just meat, bread and living off of the land.

Q: Does anyone know a site for Greek recipes?
Today was the Greek festival and they had some food their that was really good..i was hoping to get some recipes to try to cook it myself..thanks!

A: http://jaynes-greek-recipes.4t.com/

http://greekfood.about.com/od/vegetarianrecipe1/tp/bestvegrecipes.htm

Q: Does anyone know of some good greek recipes?
I used to live in Tarpon Springs, FL which has a large Greek population. We had the best restaurants ever! I love greek food, but I’m in VA for school and there are NO greek places around here.

I know how to make stuffed grape leaves– Mmm! But can you give me the names and recipe/website for some others? I’m interested in like potato, lamb, and desserts. THANKS!

A: Here are a few:

http://www.greek-recipe.com/

http://allrecipes.com/Recipes/World-Cuisine/Europe/Greece/Main.aspx

http://www.ellada.com/grarr15.html

Q: What are some easy greek recipes?
Me and my group have to make a greek food and we don’t know what to make. Of course we want it to be easy, because some of us aren’t good cooks, even if its baking. Any easy recipes that taste good? Thanks for the help!! =)

A: *BRIAMI (Baked Courgettes and Potatoes)

700 gr. courgettes
450 gr. potatoes, peeled and sliced
500 gr. tomatoes, sliced
1 green pepper, sliced
3 cloves garlic, peeled and sliced
1 medium onion, finely chopped
150 ml olive oil
150 ml water
1 tablespoon oregano
salt and pepper

Scrape the courgettes under running water and slice them in thin round pieces.
Prepare each vegetable accordingly and slice in small but thick pieces.
Mix all the ingredients together in a large baking dish, sprinkle the oregano on top and season.
Cook in a pre-heated oven, gas no. 5 (375 grades F/ 190 grades C), for about 1.5 hours.
Mix the vegetables gently after 30 minutes and baste 2-3 times.
Turn the heat up to gas no. 7 (425 grades F/ 220 grades C) for the last 10 minutes in order to get the potatoes crisp.
Serve with soft, white, unsalted cheese.

*Pagoto yia Paithia: Ice Cream (No-Cook)

16 ounces of non-dairy whipped cream (1 large or 2 regular containers)
1 teaspoon of vanilla extract
6 egg whites
2 cans (14 ounces each) of sweetened condensed milk

In a large bowl (or divide everything into two or three parts for more kids), whisk the egg whites until foamy. Whisk in, in order, the whipped cream, milk, and vanilla. Whisk until it becomes a frothy mixture.Adding treats: Chocolate chips, nuts, cocoa, pieces of fruit, and crunchy pieces of cookies or cereal are just some of the treats that can be added. Just whisk them in!
Freeze in one or more covered metal containers (the ice cream freezes more evenly). Check after a couple of hours… it may not be totally frozen, but who can wait? (When frozen, pack in ice cream containers.)

*Greek Traditional Sweets

2 lbs of any fruit you like
2 lbs sugar
1 glass water
2 tsp vanilla extract
1 tsp lemon juice

Clean and pit fruits .From oranges, lemons etc you keep only the skin
Bring sugar and water to a boil for 7-8 minutes until syrup is somewhat thick
Add fruits & lemon juice
Simmer until syrup is thick and fruits are somewhat soft
Let cool, put in a jar and turn upside down for 24 hours

*Vasilopita(cake)-This cake is served on the arrival of the New Year. Tradition says that whoever finds the coin in the cake will have good luck all year.

1½ lb strong plain flour
1 sachet of instant dried yeast
2oz slightly salted butter
½ tspn salt
5oz sugar
2 eggs
8oz warm milk
1 tspn mexlepi

Use the dough hook on the food processor.
Grind the mexlepi to a powder.
Place all the dry ingredients into a food processor and mix for one minute.
Add the beaten eggs and warm milk and knead for a few minutes. The dough should not be sticking to the bowl.
Place on a floured surface and shape into a round ball.
Roll the dough with a rolling pin to about 1-inch thickness, maintaining a round shape.
Place on a greased tray and cover with a clean tea towel and leave in a warm place for 1 hour until doubled in size.
Brush the surface with beaten egg and sugar. Sprinkle with sesame seeds.
Bake in a hot oven for 20 minutes until golden brown.
When cool, insert a coin wrapped in tin foil in the base of the vasilopitta.
The cake is divided into the number of people in the family plus one more for the house. Each person chooses one piece. Good luck will come to the person who finds it.

*Taramosalata

4oz smoked cod’s roe
2-4 cloves of garlic, crushed
4 table-spoons olive oil
4 slices stale white bread, crust removed
juice of two lemons
salt if necessary

Place the garlic in a mixing bowl and by using the end of a rolling pin, beat it into a paste. Alternatively use a blender.
Add the cod’s roe and continue beating into a paste.
Soak the bread in water and then squeeze out all the water.
Add the bread to the paste and continue to beat well. Add more bread if a weaker fish taste is required.
Slowly add the oil a little at a time, continuing to beat well. Add more if required.
Finally, add the lemon and mix well.
Serve with pitta bread.

*Loukoumades

5 1/2 cups flour
1 tbs yeast
1 cup lukewarm water (for yeast)
warm water ( the amount is according to how soft or firm the dough will be)
1 tsp salt
oil for frying
2 cups sugar
1 cup honey
1 cup water
cinammon

Sift flour and add salt
Dissolve yeast to water and let rest 10-15 minutes
make a hole in flour and pour yeast in it and mix gently
Whisk continuously adding warm water until a soft sticky paste is formed
Let dough rise and double in size
Heat oil and drop 4-5 tbs in it from batter
When puffy and golden, remove and continue with rest of batter
Bring sugar, honey and water to a boil for 6-7 minutes
Pour syrup over hot loukoumades
Sprinkle with cinammon

* Skordalia- It is a sauce made with garlic and thickened with
potatoes, nuts, or bread. Garlic is indispensable to
skordalia, and skordalia is indespenseable to a variety of
fried foods -fish, squash, eggplant, and many other.

3 tablespoons minced garlic.
3 or 4 boiled potatoes, mashed. (or 6 slices white
bread, crusts removed, soaked in 1/2 cup cold water
and squeezed dry.)
1 cup olive oil.
1/3 cup white wine vinegar.
Salt and pepper to taste.

-(Hand method)
Combine garlic with mashed potatoes or bread in a mortar.
Blend to form a soft paste. Add olive oil and vinegar
alternately in very small amounts, stirring briskly. Add
salt and pepper. Continue to whisk until sauce is thick.
-(Blender or food processor method)
Place garlic and potatoes or bread in bowl and blend. Add
olive oil and vinegar and continue to blend. If too thick,
add 1/4 cup cold water. Add salt and pepper. Blend until
creamy and thick.

For More Recipe U can try these links

http://www.enostos.net/recipes/

http://www.sintages.gr/english/

http://www.see.ed.ac.uk/~aa/recipes.html

ENJOY

Q: any greek recipes that uses beef?
I am looking for a traditional greek recipe that uses beef, if anyone has one please let me know!

A: Beef Casserole with Onions (Stifado)

* 4 tablespoons olive oil
* 1 small sprig of rosemary
* 1 kg tender beef, cut into large cubes
* 900 ml water
* 2 tablespoons tomato puree
* salt
* black pepper
* 3 tablespoons red wine vinegar
* 4-6 tablespoons vegetable oil
* 700 grams small onions (the pickling size), peeled and left whole
* 1 small glass red wine
* 5 cm cinnamon stick
* 1 teaspoon demerara sugar
* 5 grains allspice

Heat the olive oil in a large saucepan and brown the meat in it. It will produce a lot of moisture but continue until it has all evaporated and the meat starts to turn golden. Slowly pour the vinegar over it and, when the steam subsides, add the wine. Then add all the remaining ingredients except the vegetable oil, onions and sugar, cover and cook slowly for 1 hour or until the meat is almost tender.
Heat the vegetable oil in a frying pan and add as many onions in one layer as it will take. Sautee them gently for about 15 minutes, shaking and turning them over until they brown lightly. Lift them out with a slotted spoon and spread them over the meat, distributing them evenly. Repeat until all the onions are done. Sprinkle the sugar over the onions, cover and cook very gently for 30 minutes, until the onions are soft but not disintegrating. Do not stir once the onions have been added, but rotate the saucepan occasionally to coat them in the sauce

Beef stew with zucchini (Vodino me kolokythakia)

* 1 kg beef, cut in servings
* 1 kg medium size zucchini
* 1 1/2 cup olive oil
* 2 medium onions, cut in thin slices
* 2 tomatoes, peeled
* 1 cube of vegetable stock
* 2 garlic cloves
* Pinch of sugar
* parsley
* Sugar
* Salt
* Pepper

Use a large saucepan for this recipe. Saute the onions in 1 cup of olive oil. Then add the beef and saute it in all sides. Add parsley, salt, pepper, the vegetable cube stock, the tomatoes (cut in pieces), sugar, garlic and some water. Let the meat boil. Then wash the zucchini well, scrape them, cut them in round slices or cubes and saute them in the rest of olive oil (1/2 cup). Finally add them into the saucepan and boil together with the meat until meat is tender and left only with its oil. Add more water if required.

Beef with red sauce – (Moshari kokkinisto)

* 1 ¼ kg beef (thigh)
* 500g ripe tomatoes
* 150g margarine
* Salt and pepper

Chop the beef into six symmetrical pieces. In a medium sized saucepan add in the margarine and melt until it becomes hot, being careful not to burn it. Add in the beef and cook coating the beef in the margarine until the meat has become sealed, this is when the meat has gained a nice brown colour, add salt and pepper.
Prepare the tomatoes by grating them into a bowl, then add to the meat. Stir them well and add 300g of warm water. Leave to cook on a low heat for about 2 hours until when the sauce has reduce and become nice and thick.
Serve with wild rice or mashed potatoes and fried aubergines or fried potatoes. The meat can be cooked for this recipe without chopping into portions but it must be tied with string and left to cool after cooking then chopped into slices.

Q: Is there anyone w/ good Greek recipes?
I have recently tried Greek Food and I love it. Greek resturants are expensive, is there any recipes that I could try at home?

A: Chicken Shawarma

• 1 cup fresh lemon juice
• 10 cloves garlic, mashed
• 2 TB white vinegar
• 4 bay leaves
• 2 3-inch cinnamon sticks, broken
• 2 tsp. salt
• ¼ tsp. ground cloves
• 2 tsp. ground cardamom
• ½ tsp ground cinnamon
• ½ tsp white pepper
• 1/4 tsp grated nutmeg
• 4 pebble-size pieces of mastic, crushed
• 4 lbs. boneless, skinless chicken thighs cut into 2”× ½” pieces
• 1 Tbsp. Garlic Paste (recipe below)
• Pita bread

Make a marinade by combining ½ cup of the lemon juice with the garlic, olive oil, vinegar, bay leaves, cinnamon sticks, salt, cloves, cardamom, cinnamon, pepper, nutmeg and mastic in a shallow baking dish. Place the chicken in the marinade and toss the pieces to coat. cover and refrigerate for at least 2 hours or overnight. Remove from the fridge and bring to room temperature.

Heat a thick bottomed pan (I use stainless steel) and bring to high temperature. Drop pieces of chicken being sure to prevent crowding, as you want to sear, not steam, the meat. Cook in 4-5 batches, depending on the size of the pan.

Prepare the sauce; mixing the remaining ½ cup of lemon juice and the Garlic Paste together, set aside.

Place the chicken on your bread of choice, drizzle with the garlic sauce, the sumac onions, tomatoes and even some tangy yogurt.

Garlic Paste
• 10 cloves of garlic, peeled
• 1/2 tsp. salt, to taste
• 1 Tbsp. tangy yogurt or yogurt cheese
• 1/3 cup extra-virgin olive oil
• 1 Tbsp. fresh lemon juice, to taste

Combine the garlic and salt in mini food processor until garlic is minced. Add the yogurt and olive oil and incorporate well. Mix with the lemon juice. Taste and add more salt and lemon juice as desired.
_____________________________

Tzaziki
4 cups plain yogurt, whole milk or low-fat
2 hothouse cucumbers, unpeeled and seeded
2 tablespoons plus 1 teaspoon kosher salt
1 cup sour cream
2 tablespoons champagne vinegar or white wine vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons good olive oil
1 tablespoon minced garlic (2 cloves)
1 tablespoon minced fresh dill
1/4 teaspoon freshly ground black pepper

Place the yogurt in a cheesecloth-lined sieve and set it over a bowl. Grate the cucumber and toss it with 2 tablespoons salt; place it in another sieve and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumbers as you can and add the cucumbers to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. (makes 5 cups)
_________________________

Tabbouleh

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

–Barefoot Contessa Parties! cookbook
___________________________

HUMMUS

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature. Serve w/ warm pita bread or pita chips.

Q: Does anyone know any good greek recipes?
I met this girl who’s greek, and I’m cooking for her. I want to impress her with an authentic dish. Does any one know something other than gyro’s or souvlaki? Thanx 4 your help.

A: Howabout Moussaka!

serves 4

1lb unpeeled aubergines
salt
4 tblsp salad oil
8 oz onions thinly sliced
2 garlic cloves, peeled and crushed
12oz cooked minced lamb
2 oz fresh white breadcrumbs
1 level tblsp tomato puree
1/4 pint tomato juice
1/2 pint cheese sauce
1 medium size egg, beaten
2 oz grated cheddar cheese

Top and tail aubergines, cut into 1/2 inch thick slices.Place in a single layer on a large board , sprinkle heavily with salt and leave 1/2 hour (this draws out the moisture and stops aubergines for absorbing too much oil)
Turn slices over sprinkle again with salt, leave 1/2 hour rinse under cold water, gently squeeze dry in clean cloth. Heat oil in frying pan add aubergine slices, fry briskly on both sides until golden, remove to a plate temporarily.
Add oniond and garlic to remaining oil in pan, fry to a warm gold, add lamb mince, crumbs, puree and juice, mix well.
Line a 3 pint greased caserole dish with half the aubergine slices, spread with meat mixture and cover with rest of aubergine slices.
Make cheese sauce or buy a ready made one (1/2 pint of sauce) while sauce is in the pan whick in the beaten egg pour over the moussaka and sprinkle with cheese, cover with lid or foil cook for 3/4 hour in pre-heated oven (180c) gas 4. Uncover, continue to cook 15 to 25 mins or until top is golden and crusty
Hope this does it for you, serve with a nice crispy salad

Q: Any party ideas or simple Greek recipes for a school project on Greece?
I’m doing a project on Greece at school. We have to bring at least 5 foods, make a slideshow, and decorate the classroom, all with Greek stuff. Any authentic ideas as soon as possibly would be greatly appreciated!

A: Baklava, a yummy dessert made with phylo dough and honey.
Hummus, so very easy.
Tabouli, which is like a cracked wheat with herbs and spices.
Stuffed grape leaves, you can buy those.

Good luck, sounds like my kind of school project!

Q: Does anyone know why alot of greek recipes ask for oranges or lemon?
i need to know the history of keik portakali and why greeks use alot of citrus in there recipes

A: Well, I’m assuming it’s because they are able to grow the citrus and since they have a seafood market, citrus goes best with the fish and they use the acidity to bring out the Mediterranean cuisine.

Best of luck.

Q: German or Greek Recipes?
Does anyone know of any german or greek recipes.

A: Spanakorizo: Traditional Spinach & Rice

In Greek: σπανακόριζο, pronounced spah-nah-KOH-ree-zoh

INGREDIENTS:
2 1/4 pounds of fresh spinach, chopped, washed, drained
1 spring onion, chopped
1/3 cups of olive oil
1 1/3 cup of water
1 1/3 cups of long-grain rice
5 1/4 cups of water
sea salt
freshly ground pepper
juice of 1 lemon (about 2 tablespoons)
PREPARATION:
In a stock pot, sauté the chopped spring onion in the oil over medium heat for 8-10 minutes. Add spinach and 1 1/3 cups of water and cook until the spinach wilts, about 5-7 minutes. Add rice and 5 1/4 cups of water, bring to a boil, and cook for 15 minutes, stirring occasionally. Stir in lemon juice and salt, cook for another 5 minutes and remove from heat. Stir, cover, and let sit for 20 minutes until the dish “melds.”
Serve with wedges of lemon and freshly ground pepper.
————————————————————————————

Pastitsio: Baked Meat & Pasta Casserole

In Greek: παστίτσιο, pronouned pah-STEET-see-oh

INGREDIENTS:
1 1/2 pounds of large tubular pasta (such as ziti #2)
1 cup of olive oil
1-2 cloves of garlic, finely minced
1 1/4 cup of chopped onions
1 1/2 pounds of ground beef
2 1/2 cups of peeled, chopped plum tomatoes
1 1/2 teaspoons of ground cinnamon
6 whole cloves
sea salt
20 or more ground peppercorns (to taste)
1 1/4 cups of grated kefalotyri cheese (or pecorino)
1/2 cup of breadcrumbs
béchamel sauce with cheese or basic béchamel

PREPARATION:
Make the Meat Sauce

Sauté the onions until translucent in 2 tablespoons of olive oil in a large heavy-bottomed frying pan. Add meat and continue to stir until lightly brown. Add the tomatoes, spices, garlic, salt, and pepper and stir well to combine.Reduce heat and simmer until liquid has been absorbed, about 30-35 minutes. This is very important – the meat mixture should be as dry as possible without sticking to the bottom of the pan. Set meat mixture aside, uncovered, and allow to cool.
Preheat oven to 350F (160C). Lightly grease a baking or roasting pan approximately 11 X 14 X 3 inches high.

Prepare the Pasta

While the meat is simmering, prepare the pasta. Cook until slightly underdone, drain, toss with a couple of tablespoons of olive oil to prevent sticking, and set aside.

Make the béchamel sauce with cheese or 6 cups of basic béchamel.

Spread the breadcrumbs evenly on the bottom of an 11×15x3-inch baking pan. Use 1/2 the pasta for the first layer and sprinkle with 1/2 cup of the grated cheese. Add the meat sauce evenly over the pasta, and sprinkle with 1/2 cup of the grated cheese. Add the remaining pasta on top. Carefully pour the béchamel over the top and use a spatula to spread evenly.
Bake at 350F (160C) for 30 minutes, then sprinkle the remaining 1/4 cup of grated cheese on top, and continue to bake for another 15 to 30 minutes until the sauce rises and turns golden brown.
Remove pan from oven and allow to cool before serving (Pastitsio is served warm, not hot).

Q: May I have some Greek recipes please?
I would like to try Greek food.

A: http://www.eatgreektonight.com/

Have at it, Greek food is wonderful

Q: Where can you find a whole bunch of Greek recipes that aren’t hard to make and will feed a lot of people?
I need a good answer by Tuesday.

A: www.allrecipes.com
this site has every kind of dish … you can find any kind of recipe you want…

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