Come join us with a glass of ouzo, and share the love of the Greek culture and Greek cuisine with us! We all came together to bring Greek appetizers, main dishes, desserts, and drinks of course. Explore our menu, check out the foodies behind the recipes, and don’t forget to shop local with our Greek businesses.  I sat down with my friends and asked them what does Greek orthodox easter means to them? Be sure to check out their answers below!

I want to let all the participants know that I got very emotional while reading what orthodox easter means to them. While listening to Stratos Dionisiou today, I really thought wow it is beautiful to bring everyone together while we are all going through a pandemic and it has been tough for all of us. So THANK YOU, for joining me and sharing your love for our culture.

WELCOME TO OUR GREEK EASTER 2021 MENU 

Hosted By:

Chef Krystina, founder of Kouzounas Kitchen blog

Come join us for a tasty Greek menu!! Our menu is filled with 20 unique recipes for Easter coming up.

“Kali Orexi”

Here you will find our Greek easter menu filled with appetizers, main dishes, desserts, and cocktails. Don’t forget to check out our Greek businesses from around the globe, and shop Greek!
From the USA, Germany, Canada, Greece, UK, and Netherlands, we welcome you to our beautiful Greek event.

Explore The Foodie Corner & Eat Like A Greek 

Christianna Papalexopoulou Adeleke 

Hi! I am Christianna, the face behind Siftnwhisk blog. Siftnwhisk’s mission is to share decadent desserts approachable to all home bakers. My Greek heritage and family recipes have been a big influence on my baking journey. I mainly create, develop, and photoshoot Greek-inspired desserts. My goal is to connect with my readers through foolproof recipes and eye-catching photos.

I am bringing galatopita to the table!

Recipe Link:

https://www.siftnwhisk.com/creamy-greek-milk-pie-galatopita/

Siftnwhisk Social Links:

Website: www.siftnwhisk.com

Instagram: https://www.instagram.com/siftnwhisk/?hl=en

Facebook: https://www.facebook.com/siftnwhiskblog

Pinterest: https://www.pinterest.com/siftnwhisk/_created/

What does Greek Orthodox Easter mean to me?

Easter means Kyriaki sto horio (Sunday at the village) surrounded by family and close friends. It means celebration, good food, drinks and Greek klarino music! Most importantly though, it reminds me of hope and the strength of faith. Kalo Pascha!

Christina Xenos

Christina Xenos is a Greek-American chef, recipe developer, cookbook author based in Los Angeles, specializing in Greek and Mediterranean food. Owner of the Sweet Greek website and blog.

I am bringing (Koulourakia)  to the table!

Recipe Link:

Koulourakia Recipe— Greek Butter Cookies

My Sweet Greek Social Links:

Website: mysweetgreek.com

Instagram: https://www.instagram.com/xtinaxenos/

Facebook: https://www.facebook.com/sweetgreek

Pinterest: https://www.pinterest.com/xtinaxenos/_created/

What does Greek Orthodox Easter mean to me?

Easter always signifies family for me. I love celebrating either with my parents or my in-laws. It’s a delicious day full of celebrating and eating. One of my favorites of the year. My family always has Koulourakia on our Easter menu. My mom enlists me for rolling duty since she hates rolling them out herself. It’s been that way since I was a kid. I love creating all the different shapes, and eating them on Easter and for breakfast too!

Crystal Papanickolas

My name is Crystal, and I am the Nouna to three beautiful girls whose families have trusted me with one of their most prized possessions, their daughters.  In the long-held saying when it comes to raising children “that it takes a village” a Nouna/ Nouno plays a huge part in the lives of children in the Greek traditions and culture. They are viewed as an extension of and/or another set of parents.  I am also the granddaughter of a Greek immigrant (paternal grandfather) who labored in the tanning factories and on the family farm during the harshest of times doing the hardest labor, and my (maternal) grandfather who owned several diners near the turn of the 19th century.  I am also the daughter of a farmer turned lawyer (my Dad).  So let’s just say that food and cooking are in my blood.

I am just starting out on my own business venture.  I have new brand logo aprons currently on order and will be available for purchase in the coming months as well as other brand merchandise.  I am also currently working on my first cookbook and trying to add a twist to not only recipes in the Greek cuisine, but those I’ve grown to love growing up in the USA and surrounded by many other ethnicities as well. 

I am bringing roasted lamb to the table!

Cooking with Nouna Social Links:

Instagram: https://www.instagram.com/cookingwithnouna/

What does Greek Orthodox Easter mean to you?

Greek Easter is the most cherished and most sacred holiday of the Greek calendar.
Growing up as a second generation Greek-American, Easter was always the holiday that
meant the late nights in church, the weeklong food preparation and difficulty of fasting
during Holy Week. Greek traditions have lasted the test of time, and through many
generations. Every detail during this holiday honors and pays tribute to Jesus and the
sacrifices he made for all of us in being nailed to the cross and his resurrection. The
Greek traditions are tried and true and although there is always a variation to a long time
recipe…the love of family, and spending time together remains the same in honoring
what matters most even though we all get caught up in the day-to-day craziness of our
daily lives. Kalo Pascha!

David Aroutinov

My name is David, and I am from Thessaloniki. I moved to London, United Kingdom 10 years ago. I am the executive chef at a well-known Venetian restaurant in Chelsea. I share my favorite foods on my Instagram page – Kitchen Island UK.

I am bringing octopus souvlaki to the table!

Kitchen Island Social Links:

Instagram: https://www.instagram.com/kitchen_island_uk/

What does Greek Orthodox Easter mean to me?

Easter means family and good friend time. Enjoying the Greek food and the beautiful weather with traditional music. Kids playing around and dancing, and adults drinking and laughing. Basically sharing good happy moments with your loved ones.

Eleni Komnos

My name is Eleni Komnos and I love food. Welcome to my world, Foodenyo!

I am a chef and sociologist from Greece,

I currently live in Berlin, Germany.

My passion is everything sweet, especially desserts. Food photography and blogging are my hobbies, meanwhile, I’m working as a sous chef in a Japanese restaurant.

Foodenyo is my food page, my child, my psychotherapy! I love creating new recipes from all over the world and share them with other people, who are passionate about food like me!

I am bringing yiaourtopita to the table!

Foodenyo’s Social Links:

Website: https://foodenyo.com/

Instagram: https://www.instagram.com/foodenyo/?hl=el

Facebook: https://www.facebook.com/foodenyo/

Pinterest: https://www.pinterest.ca/FoodEnyo/_saved/

YouTube: https://www.youtube.com/channel/UC7mYg8OzM2gD8De2LEjlw1Q

What does Greek Orthodox Easter mean to me?

Greek Easter means to me: Happy days with my family in our village near to the sea! I have only good memories about my big fat Greek Easter!

Georgia Spanidis

My name is Georgia and I am the person behind Bits and Bites Gluten-Free.  In 2015 I was diagnosed with Celiac Disease and that sent me on a hunt to continue eating the food that I loved. I searched high and low for great gluten-free recipes and products that taste similar to foods that I once ate.  Fast forward to December 2020 the Instagram page was launched running out of my own kitchen in Toronto.  Bits and Bites GF is a gluten-free food page where I develop a variety of recipes,  many of which are Greek-inspired with my own twist to them.  I also post product reviews and gluten-free restaurants that are safe to eat at. 

I am bringing baked feta & olives appetizer, main phyllo less spanakopita recipes, and tasty mastiha cocktail to the table!

Bits & Bites Gluten-Free Social Links:

Instagram: https://www.instagram.com/bitsandbitesgf/

What does Greek Orthodox Easter mean to me?

Greek Easter is my favourite religious holiday of the year. Growing up my parents made sure that my sister and I were involved in all the traditions during Holy Week. From making the annual sweets like tsourekia and koulouria, dying red eggs, preparing the souvla and attending church. It was also a time when our  family and friends got together and spent their day feasting on delicious food, dancing and reminiscing about life in Greece. As a mom and a first generation Greek-Canadian I make sure my own kids continue to take part in all our Greek Easter family traditions, customs and values which they can one day pass on to their own kids. I wish everyone a Kalo Pasha~

Krystina Kalapothakos 

Welcome to my world of Greek traditional & modern cooking. I am Krystina, the name behind Kouzounas Kitchen, and a passionate American-Greek chef who loves to share recipes. Currently, you can find me catering Greek food in the Northern California region or working my booth in Apple Hill.

I am bringing chicken souvlaki, grilled peppers, orzo Greek salad, ouzo lemonade martini, and tsoureki to the table!

Recipe Links:

Kouzounas Kitchen Social Links:

Website: https://kouzounaskitchen.com/

Instagram: https://www.instagram.com/kouzounaskitchen/

Facebook: https://www.facebook.com/KouzounasKitchen/

Pinterest: https://www.pinterest.com/KouzounasKitchen/_created/

Youtube: https://www.youtube.com/channel/UCzZbZqdQRWR3bNafgbvYRRw

What does Greek Orthodox Easter mean to me?

Orthodox easter means spending time with family, and remembering the good times with our loved ones we lost. I remember good memories in Mani, Greece spending time with my family near the seaside, and enjoying souvlaki. My father would make the arni on the outdoor brick oven and he would continue to brush the lamb with his special Yiannis marinate.  Our Greek easter is usually loud with Parios or Stratos Dionisou music, while we are Greek dancing. Mostly Easter is a time to appreciate our family.

Meredith Santora

My name is Meredith (Mare) Santora, the name behind “In the Kitchen with Mare”. I am a passionate Greek- American who loves creating recipes. I love adding variety to dishes from around the world. I enjoy cooking different dishes and never get bored of it. My hopes for my food blog are to share my love for food and cooking with everyone. I hope my recipes inspire you to cook in your own kitchen.

I am bringing Greek quesadillas and Greek-style salmon to the table!

In The Kitchen with Mare Social Links:

Website: https://inthekitchenwithmare.com/

Instagram: https://inthekitchenwithmare.com/

Pinterest: https://www.pinterest.com/Inthekitchenwithmare819/

What does Greek Orthodox Easter mean to me?

Traditions come to mind when I think about what Greek Easter means to me. I can remember going to church with my family during Holy Week. On Holy Saturday my father would bring home a lit candle and would make the sign of the cross above our door. My father and I would always make Magiritsa the day before Greek Easter. We would look forward to eating it along with the traditional leg of lamb, lemon potatoes, and many other Greek foods. Getting together with our family was so much fun! We would crack eggs with each other to see who would have good luck. When my brother and I were younger we had fun going on an Easter egg hunt with our other cousins. It was always fun to see who could collect the most eggs. Celebrating Greek Easter with our family was very special, and still is.

Sophie Zographos

My name is Sophie I’m Greek American living in the Netherlands.  I started cooking as a hobby when I was around 16 years old. But as the years went by cooking became a passion.  I started my blog Foodzesty about 2 1/2 years ago.  The recipes are mainly Greek recipes with a twist.

I am bringing fennel lettuce cashew salad, spring lentil salad, roasted chicken with honey, apricots, & cashews, and tzatziki dip to the table!

Foodzesty Social Links:

Website: https://foodzesty.com/

Instagram: https://www.instagram.com/foodzesty/

Pinterest: https://za.pinterest.com/foodzesty/_created/

Twitter: https://twitter.com/sophie19621

What does Greek Orthodox Easter mean to me?

Easter means family gatherings, good food, and special moments!

Explore The Business Corner & Shop Greek! 

**Click on the logos to head over to the shops directly**

Ekaterina Botziou Pilalis

About:

Ekaterina Botziou Pilalis is an author, blogger, founder of the Greek Wives Club, and owner of I Spy My Evil Eye shop.

Welcome to I SPY MY EVIL EYE, a London-based online store where you will find handpicked unique evil eye pieces from jewelry and accessories to homeware and gifts. Keep the mati at bay with our beautiful collection.

I Spy MY Evil Eye Social Links:

Website: https://ispymyevileye.co.uk/

Instagram: https://ispymyevileye.co.uk/

Facebook: https://www.facebook.com/ispymyevileye

What does Greek Orthodox Easter mean to me?

Quality time with family, delicious food and bringing the holy light home from the church without letting it go out!

Eleni & Giannis Tsakiridis

Tradifresh Social Links:

Website: https://www.tradifresh.com.gr/

Instagram: https://www.instagram.com/tradifresh/

Facebook: https://www.facebook.com/tradifresh/

What does Greek Orthodox Easter mean to me?

 Easter is really important for Greek people and Greek families as it unites all the members of it and makes the bonds even stronger. We are really waiting for it every year to celebrate and feel close to the people we love. It is not the eating and drinking that really matters. It is the family institution that comes up on the surface. It is a chance to show how much we love and respect each other and say, in a different way, that we are here for each other.

Ellie Kousouli & Jo Fragkou, Tassos Fragkos, Devin Atchley

About:

Our story begins in Athens, Greece. Tassos and Jo Fragkou, siblings and best friends to boot, grew  

up in Athens, studied in London, and returned home to pursue their careers. He followed a path in finance and banking, she worked as a TV executive and writer. Fast forward, Tassos falls for Ellie, a  fashion designer and forecaster who happens to be one of Jo’s best friends. Jo finds love in New York City where she meets Devin, a talented baker who leaves the Big Apple to live and work in Athens. The four of us are Anthos. Each one brings something different to the table, but we all share a passion for food and a  dream to share the beautiful products and flavors of Greece with the rest of the world.  

Anthos means blossom in Greek. It was an idea whose seeds were sown around a dinner table in Athens, to finally blossom ten years later in the Steel City of Pittsburgh, PA, where in the midst of a global pandemic we launched a company that imports high-quality Greek food products. We sell our products to businesses and customers throughout the US who rave about our pure Cretan honey, award-winning olive oil from Sparta,  traditional jams and spoon sweets from Pelion, aromatic herbs and herbal infusions, olives, rusks and koulouria, baklava, halva, tahini, and more. We take pride in working with hard-working, honest, and talented producers and suppliers, who value tradition and sustainable methods of production.  

The next step for the Anthos Family, the culmination of our dream, is opening a storefront, a corner of  Greece in the heart of the Steel City, where we will be able to produce our own culinary creations using authentic Greek products we import and our family recipes. Anthos Bakery and Café will open this summer and we cannot wait to share with our customers delicious tsoureki, melomakarona, kourabiedes, traditional sweets and so much more! 

Anthos Foods Social Links:

Shop: https://anthosfoods.com/

Instagram: https://www.instagram.com/anthos_foods/

Facebook: https://www.facebook.com/anthosfoods/

EXISTING AND UPCOMING SALES  

Breadstick Bundle Sale: Add any 8 mini breadsticks in your cart and  pay just for 5! (existing – no end date in sight!)  

Greek Easter Weekend Sale, 15% OFF, 3-5 May. Use code  PASXA15 at checkout. 

Use code PASXA15 when shopping Anthos Foods!

What does Greek Orthodox Easter mean to me?

Greek Easter is very special to our family. Firstly, it features some of our favorite foods! From the  earthy lentil soup of Holy Friday, to the aromatic politiko tsoureki and koulourakia smyrneika; from  the crispy skin of spit-roast lamb, to the divine flavor of mageiritsa. The original Green Goddess,  mageiritsa serves the elements of Greek cuisine at its best: the abundance of herbs and greens, an  accent of meaty flavors, and the tangy embrace of avgolemono.  

As much as we are food obsessed though, Greek Easter is definitely not just about food. Greek  Easter is also about contemplating on the meaning of love, sacrifice and forgiveness. Greek Easter  is the melancholy, yet compelling liturgy of Holy Thursday. It’s the communal singing of Ω Γλυκύ μου Έαρ while following the epitafios on fragrant spring evenings. Greek Easter is the awakening  of nature and spirit; the victory of life over death. It’s the frantically happy song of the church bells,  as the Priest proclaims that ‘Christ has risen’. The fireworks that paint the sky into a living palette of  colors and stars. Oh those fireworks, that scared us senseless when we were kids… Doing our best  to preserve our candle’s flickering Holy Light, to bring it home safe and sound in order for our  parents to make the cross symbol above the house’s threshold.  

Greek Easter is a holiday of so many beautiful traditions, meanings, memories, smells and flavors  that we’ve been trying our best to recreate, celebrate and honor for the sake of our children and  our identity as Greeks. 

Manny Favas

Tsai Beverage Social Links:

Shop: https://www.tsaibeverage.com/

Instagram: https://www.instagram.com/artevitahealth/arel

Facebook: facebook.com/tsaigreekherbaltea

What does Greek Othodox Easter mean to me?

Greek Easter is not only a tradition for myself and Greeks all over the world, it’s an opportunity to celebrate and honour our heritage and our Orthodox religion.

A reason to celebrate with family and friends, to honour our rich culture. The meaning of Easter stems from the heart and is an invitation to everyone, not only Greeks,

to come and celebrate our rich heritage. Easter is about love, and friendship, and family,  the joy of food, the closeness of people that is so richly associated with Greek Easter.

 

Maria & Elizabeth Chiarel 

Shop:

Use code EASTER10 when shopping So Blue Greek Ceramics & Gifts 

So Blue Greek Ceramics Social Links:

Shop: https://so-blue-greek-ceramics-gifts.myshopify.com/

Instagram: instagram.com/sobluegreekceramics

Facebook: https://www.facebook.com/sobluegreekceramics

What does Greek Orthodox Easter mean to me?

Orthodox Easter for us signifies the true beginning of a new season. It is a time of renewal and an opportunity to spend time with our families. For us now it is also a time to remember our late father and Papou who was a master at making the traditional lamb on the spit. He enjoyed this so much and always made sure to invite lots of non-Greeks to our home so they too could enjoy this day with us. Such wonderful memories of dancing and enjoying amazing food.

Marianna Devetzoglou

About:

OLEOSOPHIA is a family business and the result of a love story between two young people who aim
to share their passion for olive oil with the world! Run by Marianna, the Olive Oil Sommelier,
OLEOSOPHIA produces award-winning monovarietal Extra Virgin Olive Oil from their grove and is a
point of reference for the Manaki variety as well as olive grove tours, olive oil tastings, workshops,
webinars, and more! Join the community and become an Oleosopher!

Oleosophia Social Links:

Shop:: https://www.oleosophia.com/

Instagram: https://www.instagram.com/oleosophia/

Facebook: https://www.facebook.com/oleosophia

What does Greek Orthodox Easter mean to me?

Greek Easter means family – soul cleansing – back to the village. It is a time for family members to
get together, make new beginnings, look inside ourselves and experience and celebrate the
cleansing and rebirth of the soul, on the occasion of Christ’s resurrection. All these, of course, at our
lovely “horio” (village) while enjoying the dyed eggs and the food!

Sophia Argiris

About:

Sincerely, Sophoula creates Greek Home Goods that are hand-made and hand-lettered with agapi. Join the fun on Facebook and Instagram!

Shop:

Use coupon code PASXA21 when shopping Sincerely Sophoula 

Sincerely Sophoula Social Links:

Shop: https://www.etsy.com/shop/SincerelySophoula

Instagram: https://www.instagram.com/sincerelysophoula/

Facebook: https://www.facebook.com/sincerelysophoula/

What does Greek Orthodox Easter mean to me?

Easter is my favorite time of year. Going through Holy Week with my family is such a beautiful experience and never gets old. And getting together with all of my cousins on Easter Day is something I cherish more than anything!

The Greek Easter Menu

Appetizers:

Baked Olives & Feta (By Bits & Bites)

Ingredients: 

• 2 cups of mixed olives (a good combination of olives is key).
• 1 tsp of oregano
• 2 tbsp of olive oil
• 1 tsp of chili flakes
• Spring of thyme
• 1 cup of cubed feta
• 1  tsp of orange or lemon zest

Method:

1.Mix all ingredients together in an oven-safe dish.

2.Bake olives and feta at 400F for approximately 15-20min or until you hear them sizzling.

3.Remove from the oven and toss olives with the lemon zest.

4.Serve warm!

Bits & Bites Link

Fennel Lettuce Cashew Salad (By Foodzesty)

Ingredients:

• 1 Fennel Bulb thinly sliced
• 3 cups lettuce
• 3 tbs Honey
• ½ Lemon Juice
• ¼ cup Olive oil
• ¼ cup Cashews
• Salt
• Pepper
• Cherry Tomatoes
• Parmesan optional
• Blue Cheese optional

Method:

1. Thinly slice the fennel and place in a bowl with a few ice cubes for 10 minutes. Drain excess water and dry off on a kitchen towel
2. In a bowl add lemon juice and honey.
3. Add in olive oil, salt, and pepper
4. Chop cashews or nuts of your preference in a blender.
5. Start with a layer of lettuce, then fennel, cheese, and continue until the top layer is covered with cheese. Drizzle honey lemon dressing over the salad and place in the fridge for 10 minutes. Garnish with your favorite nuts.

Foodzesty Link

Greek Style Quesadillas (By In The Kitchen with Mare)

In The Kitchen with Mare Link

Grilled Peppers (By Kouzounas Kitchen)

Ingredients:

• 1 ½ pound of mixed bell peppers
• 4 garlic cloves, minced
• ¼ cup olive oil
• 4 tablespoons parsley
• 2 lemons, juiced
• salt & pepper
• balsamic vinegar (optional)

Method:

1. Place peppers directly onto BBQ grill or over a gas flame until blackened. Remove from heat and place into a bowl to cool. 
2. Remove the skin, the seeds, and any membranes. Cut peppers into strips, lengthwise. Place strips onto a large plate. 
3. In a small bowl combine the garlic, olive oil, chopped parsley, lemon juice, and seasoning. Whisk to combine then pour sauce directly over the peppers. Cover with plastic wrap and refrigerate so the flavors come together. Chill overnight. 
4. Drizzle with balsamic vinegar to serve. 

Kouzounas Kitchen Link

Orzo Greek Salad (By Kouzounas Kitchen)

Ingredients:

• Orzo 1 1/2 cup (You can do white or whole wheat orzo)
• 1/4 cup of olive oil
• 1 cup of grape tomatoes diced
• 1 cup of cucumbers diced
• 1/2 cup of scallions diced
• 1/4 cup of Kalamata olives diced
• 1/2 cup of feta cheese crumbled
• 1 garlic clove minced
• 1/4 tsp of fresh basil minced
• 1/4 tsp of fresh oregano minced
• sea salt and ground pepper to taste
• 1 tsp of cumin
• 1/2 lemon, reserve juice

Method:

1. In a large saucepan bring 3 quarts of lightly salted water to boiling. You do not need to add cooking oil to the pasta water; adding oil prevents sauces and seasonings from adhering to the orzo.
2. Add 8 ounces (1-1/2 cups) of dried orzo. Boil the orzo for about 10 minutes or until it has a firm, chewy texture, stirring occasionally to prevent it from sticking together.
3. Drain orzo in a colander and set aside.
4. Place all of your vegetables, herbs, and cheese in a medium-size bowl. Add the orzo and mix well. Add lemon juice, olive oil, cumin, and salt & pepper. You can serve it warm or cool.

Phyllo -Less Spanakopita (Spinach phyllo pie) (By Bits & Bites)

Ingredients:

• 1 bag of fresh spinach approximately 10oz, washed and roughly chopped. (I only have used fresh spinach for this recipe).
• 3 large leeks, washed very well and sliced (white and some of the green part)
• 6 green onions, washed and sliced
• ¼ cup of fresh dill
• 2 eggs (lightly beaten)
• 1 lb of feta
• ¼ cup of EVOO
• 1 ½ cup GF cornmeal
• 1 ½ cup of warm water 
• Salt and pepper

Method:

1. Grease a 9 x 11” baking pan and preheat the oven to 375 degrees.
2. Heat the oil in a large pan and saute the onions till soft. 
3. Add the spinach, leeks, and dill to the pan and saute for about 6-8 min, until tender. Season with salt and pepper. 
4. Remove from heat and scoop the greens out into a separate bowl where everything will get combined. Try not to add the juices from the pan (the less liquid, the better).
5. Crumble the feta in the mixing bowl and add the eggs. Mix till well combined. 
6. In a separate bowl mix the cornmeal and warm water. It should resemble wet sand. 
7. Add the cornmeal mixture to the mixing bowl and combine everything together.
8. Pour the spanakopita into the baking pan and spread it out evenly. 
9. Bake it for 45min-1hour or until golden brown. Remove from heat and let it sit for 30min. 

Top it with Greek yogurt for some extra taste! 

Spring Lentil Salad (By Foodzesty)

 

 

INGREDIENTS:

• 1 1/2 cup Lentils
• 1 package of Lettuce your choice
• 6 cups Water
• 1/4 cup Dill diced
• 1/2 cup Red Bell Pepper chopped
• 1/2 cup Orange Bell Pepper chopped
• 1/2 cup Yellow Bell Pepper chopped
• 1/2 cup Cherry Tomatoes cut in half
• Olive Oil
• 1 lemon
• Salt
• Pepper

Method:

1. In a large saucepan add water and boil lentil for 1/2 hr and until soft. Once they have boiled drain, and wash out thoroughly with cold running water.
2. Chop peppers into small cubes.
3. Dice dill, scallions, and cut cherry tomatoes in half.
4. In a large salad bowl start by layering lettuce of your choice, then add a layer of lentil, peppers, dill. Continue with another layer of lettuce, lentil, peppers, dill, and top off with the last layer, lettuce, lentil, peppers, top with dill, scallions.
5. Drizzle olive oil, lemon juice, salt, pepper mix and enjoy.

 

 

Tzatziki Dip (Cucumber yogurt dip) (By Food Zesty)

Ingredients:

• 1 cup Greek yogurt greek whole milk yogurt
• 1 cucumber grated
• 3 garlic cloves minced
• ½ cup dill
• ½ cup olive oil
• 1 ½ tbsp vinegar red
• salt (optional)

Method:

Main  Dishes:

Chicken Souvlaki (By Kouzounas Kitchen)

Ingredients:

• 1 pound of chicken
• ¼ cup olive oil
• juice from 2 lemons
• 2 tablespoons dry oregano
• 2 tablespoons dry dill
• salt & pepper
• wooden skewers

Method:

1. Prepare by cutting the chicken into 1-inch cubes and set aside. 
2. Whisk the olive oil, lemon, spices, salt, and pepper. Place chicken inside Ziploc bag and pour marinade over chicken. Place in the refrigerator and chill overnight. 
3. Soak the wooden skewers in cold water for about 30 minutes. Skewer about 6 pieces of chicken together. 
4. I love to cook souvlaki on the BBQ, but you can most certainly bake them in the oven too. Place the skewers on a tray lined with aluminum foil. Bake the chicken at 480° F, for 10-15 minutes or until slightly charcoaled on each side. 
5. Serve with lemon juice. 

Greek Style Salmon (By In The Kitchen with Mare)

Ingredients: 

Octopus Souvlaki (By Kitchen Island UK)

Ingredients: 

• 1 medium-sized octopus (about 2 pounds, fresh or frozen)
• 2 zucchinis, cut into cubes (leave the skin on)
• 2 red bell peppers, cut into chunks
• 2 cups whole cherry tomatoes

Marinade:

• ¼ cup of olive oil
• 2 garlic cloves, finely minced
• 2 teaspoons oregano
• juice from 2 lemons
• salt & pepper
• wooden skewers

Method:

1. Prepare the octopus. If using fresh, clean it by cutting off the head and discarding the beak. Reserve the tentacles and rinse off with cold water. Cut the octopus into 1-inch thick pieces. 
2. Soak the skewers in cold water before using. Arrange the vegetables and octopus onto skewers in the following order: zucchini-red pepper-octopus-red pepper-zucchini-octopus-red pepper-zucchini-octopus-tomato. (Place one cherry tomato on the end of each skewer.) 
3. Once skewers are ready, cook them on the grill over medium heat. Grill both sides until vegetables are slightly charred and octopus is cooked through. While skewers are on the grill, prepare the sauce. 

Kitchen Island UK Link

Roasted Chicken with Honey, Apricots, & Cashews (By Food Zesty)

Ingredients:

• 1  Chicken
• 1/2 cup dried Apricots
• 1 Red Bell Pepper
• 1/4 cup Cashews
• 1/2 cup Honey
• 1/2 cup Olive Oil

Method:

1. Place Chicken into baking pan.  (I wash the Chicken and base it in Vinegar for a couple of minutes before I cook it.)
2. Add in bell pepper, honey, and olive oil.
3. Place into a preheated oven at bake for 1/2 hour at 180 C or 350 F.   Toss in the dried Apricots and Cashews and bake for another 1/2 hour. 

Leg of Lamb Roast (By Cooking with Nouna)

Ingredients:

• 3-4 lbs. of Boneless Leg of Lamb
• 2 Teaspoons Lemon Juice
• 2 Tablespoons of Chopped Garlic
• ¼ Cup Extra Virgin Olive Oil (EVOO)
• 2 Teaspoons of Thyme
• 2 Teaspoons of Rosemary
• 2 Teaspoons of Oregano
• 1 teaspoon of Sea Salt
• 1 Teaspoon of Pepper

Method:

1. Remove the leg of lamb out of the refrigerator 1 hour prior to cooking and pat it dry.
2. Blend together the thyme, rosemary, olive oil, lemon, garlic, salt, and pepper.
3. Preheat oven to 425 degrees
4. Rub the whole leg thoroughly with the marinade mixture.  The leg of lamb may already be held together with netting, if so, continue to apply the marinade around it.  If the leg of lamb is not held together with netting, wrap the twine around the leg of lamb to hold it together as it cooks.
5. Place the leg of lamb in a roasting pan, and fill the pan with 2 cups of water.  (For easier cleanup, line your roasting pan with tin foil.
6. Roast the leg of lamb for 30 minutes, if the lamb looks as if it is starting to burn, lower your temperature to 350 degrees for the remaining cooking time. If the lamb is not burning, leave your oven temperature at 425 degrees for the remaining cook time.
7. Allow the lamb to cook for an additional 30 minutes and check the temperature using a meat thermometer by inserting it at the thickest part of the lamb roast.
8. For medium-rare the temperature should read 125 degrees; for medium, the temperature should read 135 degrees.
   Remove from the oven and let it rest for 15-20 minutes before carving and serving.

Cooking with Nouna Link

Desserts:

Galatopita Cake (Milk cake) (By Siftnwhisk)

Galatopita is a traditional custard pie baked until golden brown and topped with sugar and cinnamon. This pie is creamy and insanely rich. It is always a crowd-pleasing dessert!

Ingredients:

• 1-quart Whole Milk
• 1 cup Granulated Sugar
• Lemon Zest from one lemon
• 1 cup Coarse Semolina
• 4 Eggs at room temperature
• 2 tsp pure vanilla extract
• 1/4 tsp Salt
• 4 tbsp Unsalted Butter at room temperature, cut in cubes.

Toppings

• Granulated Sugar
• Ground Cinnamon

Method:

1. Preheat oven to 350F (180C).
2. Grease a 13 x 9 inches (33 x 23cm) baking pan with butter and sprinkle some ground semolina. Make sure all sides are covered evenly.
3. In a big pot over medium heat, add the milk, 3/4 cup of granulated sugar, and lemon zest, and bring to a boil while stirring.
4. When the milk starts bubbling, add the coarse semolina gradually while whisking continuously as the mixture thickens in about 4 minutes. Be careful, as the mixture will start splashing.
5. Remove the pot from heat. In a medium bowl, beat the 3 eggs with the remaining 1/4 cup of granulated sugar, vanilla extract, and salt by hand.
6. Pour the egg mixture into the pot and whisk until fully incorporated.
7. Add the cubed unsalted butter to the pot and incorporate it as well. The custard should be smooth with little to no lumps.
8. Spread the custard in the greased baking pan and smoothen the top using a spatula.
9. Heat the pan twice on the countertop. That way, we ensure the filling is distributed evenly.
10. In a small bowl, beat the remaining 1 egg and brush it on top of the custard pie. Sprinkle some granulated sugar.
11. Bake for 45-50 minutes or until the top is golden brown.
12. Remove from oven and allow Galatopita to sit at room temperature for 1 hour before refrigerating.
13. Refrigerate for 2 hours.
14. Remove from refrigerator and cut into slices. Top Galatopita with granulated sugar and ground cinnamon.
15. Serve Galatopita cold. Enjoy!

SiftnWhisk Link

Koulourakia (Easter cookies) (By My Sweet Greek)

Ingredients:

• 12 ounces unsalted butter, at room temperature
• 1 1/4 cup sugar
• 2 large eggs, at room temperature
• 1 tablespoon whisky or brandy
• 2 tablespoons orange juice
• 1 1/2 teaspoons vanilla
• 3/4 teaspoons baking soda
• 1/2 teaspoon baking powder
• 4-5 cups AP flour, divided
• 1 teaspoon salt

**For the Glaze:

• 1 egg
• 1 tablespoon milk
• 1/4 cup sesame seeds (optional)

Method:

1. Cream butter until light and fluffy.
2. Add sugar and beat the mixture until it lightens in color and is creamy.
3. Add the eggs one at a time, beating well after each one. Stop the mixer and scrape down the bowl.
   Add the whisky, vanilla, and orange juice.
4. Turn mixer to low speed. Combine the baking powder, baking soda, and salt with 1 cup of flour, and add it to the mixer. Scrape down bowl.
5. Gradually beat in 3-4 additional cups of flour until a soft dough forms and the dough starts to release from the sides of the bowl. You want it to be a soft — not stiff dough — so once it starts pulling away from the sides of the mixing bowl, stop adding flour. <<—If you add too much flour, the cookies will be tough, so stop adding it once the dough pulls away from the side of the bowl.
6. Cover in plastic and let rest for 30 min. This step can be done a day ahead. Resting and refrigerating the dough is essential, or else you won’t be able to roll out the cookies.
   Once the dough has chilled, form the cookies by taking a heaping teaspoon of dough and rolling it into a 5 to 6-inch long piece. Fold in half and twist together.
7. Place 1 inch apart on a parchment or greased foil-lined baking sheet. Continue until all twists are formed.
   Whisk together 1 large egg with 1 tablespoon milk and glaze cookies with a pastry brush. Top with sesame seeds (optional).
   Bake in a pre-heated 350ºF oven for 15 to 25 minutes, or until golden in color. If you’re baking multiple cookie sheets at once, place one on the top rack and one underneath and switch halfway through.
   Remove to a rack and cool. Store in covered containers.
   

Tsoureki (Easter bread) (By Kouzounas Kitchen)

Ingredients:

• 8 cups of all-purpose flour plus a half cup for counter work.
• 1/2 tsp. of salt
•  1 1/2 cups of milk- warmed
•  3 envelopes of dry yeast
•  3 sticks of unsalted butter-
•  1 3/4 cup of sugar
•  1 large orange- zest the whole orange (reserve juice)
•  1 large lemon- zest the whole lemon (reserve juice)
• 1 tsp cardamom
•  1 tbsp. of mahlepi
• 1 tbsp mastic ground
•  5 eggs beaten
•  1 tsp. of vanilla
•  Egg wash- 1 egg with about 1/4 cup of water beaten
•  *optional almonds or sesame seeds for the top of the bread

 Method:

1. Sift the flour with the salt in a large bowl and set it aside.
2.  Dissolve the yeast in the warm milk; make sure the milk isn’t too hot. Add a 1/2 cup of flour and 1 tablespoon of white sugar. Cover with plastic wrap and set aside. Make sure the yeast is bubbling and foamy.
3.  In a large saucepan, melt the butter over very low heat. Stir in the sugar, orange zest, and lemon zest, juice of orange and lemon, cardamom, mahlepi, and mastiha.  Remove from heat and whisk in the beaten eggs. Let it cool slightly.
4.  Add your yeast mixture to a mixing bowl. Add your butter, sugar, and egg mixture. When I used my mixer, I placed it on low speed to add in the flour slowly. Keep adding and your dough will be a quite wet but smooth dough.
5.  Place dough in the bowl and let it rise until doubled in a warm place. I would say from 1 1/2 to 2 hours.
6.  Turn the dough out onto a well-floured counter and punch down. You will need to keep sprinkling the dough with flour to keep it from sticking. The dough will still be wet.
7.  Separate your dough into 4 equal parts. Shape into rounds and allow resting for ten to 15 minutes. Now divide each dough into 3 pieces. Roll each piece out to long cords that are about a foot long.  Braid the three ropes together to form a braided loaf. Place the braids on baking sheets to rise again.
8. Once the dough has risen to double, brush the dough with the egg wash and you can place blanched almonds on top or even sesame seeds. Gently press in a red egg towards the top part of the bread.
9.  Bake in a preheated oven at 280 degrees. My oven temp was at 300 because my oven is a bit silly at times. Your oven temp will vary. Bake until golden brown on top for about an hour.

Yiaourtopita (Yogurt cake) (By Foodenyo)

From Volos, Greece

It’s a traditional Greek Easter dessert from my hometown Volos, Greece!

Many many years ago, they used to make it only with Greek yogurt by sheep’s milk, eggs, and sugar syrup! Over the years, the recipe has changed and has been modernized!

Here’s my family’s recipe:

Ingredients:

• 5 eggs (separated yolks and whites)
• 150g icing sugar
• 500g Greek yogurt
• 25g cornflour
• 25g rosewater
• 50g ground coconut
• 60g almond flakes
• 2 pastry sheets
• 2 tsp vanilla extract
• Zests of 1/2 orange and 1/2 lemon

For the syrup:

• 2 cups (400g) granulated sugar
• 1 1/2 cup (355 ml) water
• slices of orange and lemon

Method:

1. First of all, make the syrup: In a small pot over medium temperature, mix together the sugar, water, and slices of citrus and bring to a boil for 5-7 minutes. Remove from the heat and set aside to cool.
2. In two large mixing bowls, separate yolks from whites. In the first bowl, with the yolks, add half of the icing sugar and mix well until become a smooth cream. Then, pour in the Greek yogurt, cornflour, rosewater, coconut, zests of citrus, vanilla and whisk well with a spatula. Set aside.
3. In the second bowl with the whites, add the remaining icing sugar, vanilla extract, and mix well until become a smooth meringue.
4. Add gradually the meringue into the first mixture and whisk carefully with a spatula until combine.
5. Preheat oven to 160 °C. Oil a big baking pan (35-36 cm) or 2 smaller (25-26 cm), spread the pastry sheets, then pour the mixture and sprinkle with almond flakes!
6. Bake for 1 hour at 160 °C or 320 degrees F. Remove from the oven and garnish with the cold syrup. Ready!

Foodenyo Link

Drinks:

Mastiha Cocktail (By Bits & Bites)

Ingredients:

• Mastiha Liqueur (any brand)
• 3-5 Basil leaves  
• 1 tsp of white sugar
• 1oz of freshly squeezed lemon juice
• Soda water
• Crushed ice or cubes
• *extra basil and lemon slices for garnish

Method:

1. In a glass, add the sugar and lemon juice.
2. Next, add your basil leaves and give it a good stir.
3. Add the Mastiha liqueur and crushed ice.
4. Top your glass with soda water. Garnish with basil and lemon.

Ouzo Lemonade Martini (By Kouzounas Kitchen)

Ingredients:

• 2 cups ginger lemonade (follow Summer Lemonade recipe)
• 3 TB ouzo
• 4 ice cubes
• 1 martini shaker
• 1 lavender sprig or rosemary sprig

Method:

1. Place lemonade, ouzo, and ice cubes in a martini shaker or blender.
2. Shake until the mix foams.
3. Pour into a glass and serve with a fresh lavender sprig on top.

Tsai Peach & Turmeric Blossom (By Tsai Beverage)

Ingredients:

•  4 oz Tsai peach & turmeric beverage 
• 4 mint leaves, plus one sprig for garnish
• ¼ oz simple syrup
• 3 thin peach slices 
• ½ oz lemon juice 
• 1 oz medium bodies rum
• ½ oz apricot liqueur

Method:

1. In a cocktail shaker, muddle together the mint leaves and simple syrup so the mint releases its oils. 
2. Fill the shaker with ice, and the remaining ingredients, and shake vigorously. 
3. Pour into a martini glass. Garnish with mint sprig.

Tsai Beverage Link

Stin Ygeia Mas! 

We all wish you a beautiful orthodox Easter filled with love, joy, good health, and happiness!

**Please do not reuse the photos on this post. All credits to bloggers mentioned in this post, and Kouzounas Kitchen.