California Greek Girl

Cooking Technique for Voula’s Pumpkin Phyllo Pie- Kolokothopita

by Mary Papoulias-Platis

Cooking Technique for Voula’s Pumplin Phyllo Pie is a post with all the visual directions you need to make this phyllo pie. Use this to follow the recipe if you have never made a phyllo dish. You can use canned pumpkin for a the substitution of the fresh pumpkin. Just remember to defrost your phyllo in the refrigerator the night before making this dish.

Use the cooking technique with the recipe: Voula’s Holiday Pumpkin and Almond Phyllo Pie here:

You will need the following:

one sheet pan
1 small saucepan for the melted butter
one sieve
one large bowl
pastry brush
food processor/ or mash by hand with potato masher

Prep all your ingredients.

Mix the sugar,and rice together with the pumpkin.

Add the remaining ingredients.

Sir together gently.

Set aside and prepare phyllo.

Layer 1/2 the phyllo on the butter and butter each layer. Pour filling in pan.

Score with a sharp knife. Bake in the oven at 350 degrees for 1 hour.
For a side dish: score 4×6
For an appetizer: score 5×8

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Greek Stuffed Tomatoes and Zucchini

by Mary Papoulias-Platis

Greek Stuffed Tomatoes and Zucchini with Potatoes “Yemesta” has always been a comfort food in our home as a main or side dish at our family table. Every household selects their choice of vegetables, from their family garden or what they see available at their local farmer’s markets. Usually in the winter, we switch to green and red peppers and eggplant. My mother often served stuffed vegetables during the holidays or on special occasions. Do set some time aside for this recipe. You can make these the day before, and re-warm the next day. Adding potatoes to soak up the juices was always one of my favorites, so don’t skip it!

For a vegetarian option, use quinoa or bulgur for the meat substitute, adding mushrooms if desired for a second layer of flavor. Here, I have stuffed the tomatoes with rice and herbs. I made sure the stores had large size tomatoes. They work best. Plus, add more herbs, dry and fresh to bring out more flavor. Here is this version of rice stuffed tomatoes on my blog: Greek Stuffed Tomatoes with Rice

Greek Stuffed Tomatoes and Zucchini with Potatoes “Yemesta”

An old family recipe passed down from my mother and remains to be a Traditional Greek recipe.

Course Main Dish

Cuisine Greek

Keyword california greek, Greek, potatoes, stuffed, tomatoes, yemesta, zucchini

Servings 6

Author Mary Platis-Papoulias

Ingredients

6 tomatoes, whole and firm
6 zucchini, whole
2 potatoes, peeled lengthwise and cut into sixths

Filling

1 pound lean ground beef
1 onion, chopped
1 cup water or tomato juice
1 cup long grain rice
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley, chopped
1 teaspoon mint, chopped
1 teaspoon oregano
1/4 cup pine nuts
14/ cup raisins
2 tablespoons olive oil

Instructions

Use a sharp knife and cut off the tops of the tomatoes, making sure you remember which tomato they came from. Set aside. Scoop out the flesh from the inside of the tomato, chopped coarsely set aside to add to the filling later.
Cut the top off the zucchini and set aside. With a sharp knife carefully scoop out the inside.
Peel the potatoes, cut in half, and again in thirds.
Heat the oil in a large skillet, saute the beef and the onions until onions are soft.
Add the remaining ingredients, including the pulp from the tomatoes.
Cook on low heat until juices have absorbed and rice is cooked, about 15-20 minutes.
Fill the tomatoes and zucchini with the meat filling. Replace tops.
Place the vegetables snugly into the pan, filling in with the potatoes.
Sprinkle potatoes with salt and pepper.
Sprinkle all the vegetables with olive oil .
Cover with foil and bake in a 350 degree oven for 45 minutes to one hour. Remove foil and cook for 10 minutes more.

Recipe Notes

For a vegetarian dish: Omit the meat, and add 1 cup bulgar, or quinoa.
Note: To prepare ahead, filling can be made the day before and refrigerated.
Makes: 6 servings (allow 2 vegetables per person) Can easily be doubled.

Need more instruction on how to get started with stuffing, head over to the link below.

See Cooking Techniques for making the stuffed tomatoes.

You may also enjoy cooking my many Greek stuffed dishes.

Lamb Stuffed Green Peppers

Greek Stuffed Cabbage Rolls

Stufffed Grape Leaves Dolmathes

Enjoy our family recipes,

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Cooking Techniques for Stuffed Tomatoes and Vegetables

by Mary Papoulias-Platis

Cooking Techniques for

Stuffed Tomatoes and Vegetables

You need the following equipment:

One 13×9 inch roasting pan
one large skillet

Wash and prepare your vegetables. Using a sharp knife scoop out the zucchini.
Use a spoon to scoop out the tomatoes. Save the tomato pulp.

Saute the beef and onions until onions are softened.
Add the remaining ingredients including the tomato pulp.

Stuff all the vegetables and place snugly into the pan, using the potatoes as support.
Sprinkle with olive oil,salt and pepper and bake covered.

Let the vegetables rest for 10 minutes before serving.

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Marinated Greek Lemon Chicken Ka-Bobs

by Mary Papoulias-Platis

This recipe, Marinated Greek Lemon Chicken Ka-Bobs is my go-to recipe when I cater or have a dinner party. The chicken is cut into small bite-size pieces and skewered for easy handling. These are so popular plan on serving at least two per person when entertaining. I do like to use olive oil for my marinade. Depending on the olive oil you choose, try and select a strong flavored extra virgin olive oil to enchance your chicken. Go to your nearest store or farmer’s market and taste several oils and choose the one you like.

If you would like more information on cooking with olive oil, you may want to purchase my cookbook, Cooking Techniques with Olive Oil:, where I teach you how to braise, poach, marinate and preserve with olive oil. It’s an award winning cookbook, and one you will keep on your shelf.

BUY COOKBOOK HERE

A tip is to cut the chicken into cubes the size you need, marinate then BBQ. Add to the clean skewers once the meat has cooled off a bit. This will keep your skewers from burning. A simple party appetizer, once cooked, they can be refrigerated and served at room temperature. I use the short skewers and place two pieces per skewer. Here I added olives, but you can substitute cherry tomatoes, cucumber, or feta cheese squares. Add these after you have prepared the chicken. Take this with you to a party, it’s easy and a favorite dish of many!

Marinated Greek Lemon Chicken Ka-Bobs

This is foolproof recipe for your family or for party size. Just double or triple according to your crowd. Simple and delicious serve warm or cold.

Course Appetizer

Cuisine Greek

Keyword chicken, Greek, kabobs, lemon

Servings 12

Author Mary Papoulias-Platis

Ingredients

4 skinless large chicken breasts

Marinade

1 cup olive oil
1/2 cup freshly squeezed lemon juice
1 tablespoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 lemon

Presentation

Small wooden skewers
Your choice of: small tomatoes, olives, cucumbers chunks, feta squares
Lemons
olives, small tomatoes, cucumber

Instructions

Cut the chicken breast in half lengthwise, then in thirds, so that you have six pieces per breast.

Marinade

In a large bowl add the lemon juice and spices,salt, and pepper. Whisk in the olive oil.
Add the chicken pieces to the bowl.
Cover and refrigerate for at least a couple of hours or overnight.
BBQ the chicken pieces only.
Let cool then skewer. I prefer to skewer afterwards to keep the skewers from burning.
Add the olives or condiment of your choice.
Squeeze the fresh lemon over the warm chicken and serve.

Recipe Notes

Note: This recipe can be made the day before, and served at room temperature.

Other recipes on chicken:

Spatchcocked Greek Lemon Chicken with Potatoes

Greek Grilled Chicken Caesar Salad

Hot Fajita Chicken Wings with Guacamole

Let the Party Begin!

Mary

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Greek Holiday Party Appetizers

by Mary Papoulias-Platis

Top row: Hummus Dip, Greek Garden Salsa, Ouzo Shrimp. Greek Meatballs with Yogurt Sauce, Cheese-Stuffed Filo Triangles, Marinated Peppers Second Row: Lemon-Marinated Chicken Ka-Bobs, Eggplant and Parsley Dip , Leek and Feta Pie, Cover: Kalamata Olive Spread

Planning a great party for the holidays or any time requires a balance of several flavors and textures. Here is a sample of Greek Holiday Party appetizers you can include at your next party. Many of these dishes can be made ahead of time to allow you time with your guests! To prepare for a smooth evening here are a few suggestions. Here is a a schedule that may help you with your planning: Each individual recipe has the details as to when to freeze and how. All recipes can be found under Appetizers.

Freeze ahead appetizers: The Cheese and Feta Triangles, Leek pie, Grape Leaves Several Days Ahead: Hummus, Bell Peppers, Marinate Chicken, Roast Peppers, Eggplant Dip

Make the Day Before: Chicken Ka-bobs, Meatballs, Cook Grape Leaves and Refrigerate, Marinate and BBQ or Roast Shrimp

The Day of the Party: Bake the Leek Pie, Make the Greek Salsa, Cut the Bread, Assemble Platters, Bake Cheese Triangles as your guests arrive.

More tips:

1. Select and label all your appetizers platters ahead of time. You don’t want to be caught without the right size at the last moment.

2. Set your table days ahead. Include a nice candle, flowers, or centerpiece.

3. Plan your menu so that most of your appetizers can be served at room temperature .

4. Set up your drinks and bar the night before. Always have an ice bucket available.

5. Make sure you stock up on toothpicks, forks, and napkins, and deserts plates next to your appetizers.

6. Buy fresh bread and crackers for your table. Slice bread a couple of hours in advance and place in zip-lock bags.

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Greek Herbal Meatballs – Keftedakia

by Mary Papoulias-Platis

These Greek Herbal Meatballs can be used as your companion for your favorite spaghetti, a delicious meatball sandwich and always as a great appetizer. For your party, if you have only meatballs and beer and wine served to your guests, they will love you. I use simple ingredients so that you can make these at the last moment. Feel free to substitute any salty cheese, wine for chicken broth or milk, or breadcrumbs from day-old bread. They can be frozen ahead of time and re-warmed or served cold, which is how I like them. To avoid any frying, I bake these meatballs on a high temperature in the oven to give them a beautifully browned appearance, while saving calories. Here is the dipping sauce recipe for the meatballs: Greek Yogurt Sauce.

Greek Herbal Meatballs – Keftedakia

Can't pass these up at any party, bake these and freeze to save money and be prepared for any occasion.

Course Appetizers, Main Dish

Cuisine Greek

Keyword Greek, Herbal, kefthedakia, meatballs

Author Mary Papoulias-Platis

Ingredients

1 pound lamb or ground beef
1/2 cup grated onion, or finely chopped
1 tablespoon minced garlic
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1/2 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped
1/2 cup bread crumbs
1/2 cup white wine
1 egg, slightly beaten
1/4 cup Greek Mizithra or Parmesan cheese
When I use cheese, I do not salt the meatballs. Use salt if omitting cheese

Instructions

Place bread crumbs in a small bowl and add wine.(chicken broth or milk)
Mix meat, onions, garlic, pepper, spices, cheese, and egg in a large bowl.
Add breadcrumbs. Knead until well blended.
Note: Roll and freeze at this point.
Pre-heat oven to 425 degrees.
Place foil in a baking sheet with or without a rack. Spray the pan and rack with cooking spray.
Roll the meatballs into 1 -inch balls, and space them 1/2 inch apart for even baking.
Bake in the middle of the oven for 30 minutes. Let Cool.
Serve these meatballs on a platter, or place two skewered meatballs in a plastic cup or Chinese take-out box, add Greek Tzatziki sauce.
Yields 2-3 dozen meatballs.

See other Greek appetizers:

Marinated Greek Lemon Chicken Ka-Bobs

Roasted Pepper Appetizer with Balsamic Vinegar

Savory Leek and Feta Phyllo Pie

Party On!

Mary

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How To Roast Eggplant

by Mary Papoulias-Platis

Roasted Eggplant Dip Instructions

Use this Cooking Technique with : The Roasted Eggplant Dip
Supplies you will need:
One sheet pan
A silpat, wax, parchment paper or just oil the pan.
A food processor, blender,or a bowl with a potato masher, or a mortar and pestle

Measure all your ingredients for the recipe.

Wash and cut the eggplant in half and place on sheet pan.

Roast eggplant in oven until softened.

Cool slightly and scoop out pulp.

Place in food processor and add all the ingredients, except parsley.

Process until smooth.

Place in bowl and add parsley. Check once again for seasonings.
Note: This can be made ahead of time and refrigerated several days ahead.

You may want to try my other eggplant recipes:

Weeknight Moussaka

Eggplant Potato Phyllo Pie

Eggplant Rounds Topped with Vegetables

Stuffed Eggplant with Grains

Eggplants are my favorite plants to grow in my summer garden. I try and find several varieties at the garden store, as they all taste a bit different.

Enjoy my recipes,

Mary

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Stufffed Grape Leaves Dolmathes

by Mary Papoulias-Platis

Making dolmathes with rice is the traditional recipe made in most Greek households . Recently, I catered a party and the request was for dolmathes stuffed with something other than rice. I changed the recipe from rice to quinoa stuffed grape leaves for the added nutritional value . They were a hit! The recipe can be made with quinoa , rice, or bulgar. I make these appetizer size during the holidays. And if you need time to set up and clean your house, this is a perfect party food because you can freeze them ahead of time, and cook them the night before. They can be served at room temperature or warm. Serve these grape leaves with the yogurt dip called Tzatziki sauce.

I have provided Cooking Techniques for this recipe for you to follow.

Rice or Quinoa Stuffed Grape Leaves “Dolmathes”

An updated version of the traditional Greek Dolmathes is this more healthful dish using the seed "Quinoa". A pure protein to improve and make this dish a winner! I do make these the traditional methods using rice for my family, and so can you.

Course Appetizer or Side Dish

Cuisine Greek

Keyword dolmathes, grapeleaves, Greek

Servings 90

Author Mary Papoulias-Platis

Ingredients

2 cups rice or quinoa uncooked
1 16 oz. jar of grape leaves, rinsed in warm water and dried
4 large onions, chopped
1 fresh tomato, chopped
1 cup toasted pine nuts
Juice of two lemons
1/4 cup extra virgin olive oil
1/4 cup chopped fresh dill or 2 tablespoons dry dill
2 teaspoons salt
1/2 teaspoon pepper
3-4 lemons, thinly sliced
6 cups of water

Instructions

Grape Leaves Prep

Take grape leaves out of jar, and unfold carefully and place in a large bowl of warm water. (I use my sink)
Carefully separate the leaves, so they do not tear.
Lay out to dry on a towel, paper towel, or on a sieve.

Filling

Chop the onions in a food processor or by hand.
In a large saute pan add the oil and the onions, tomato, and lemon juice and cook on low for 20-30 minutes until soft, not browned. Cool.
Place pine nuts in a frying pan and cook on medium until lightly brown.
In a large bowl place the onions, uncooked quinoa, or rice, dill,salt and pepper and pine nuts and mix well.
Let the filling cool.

Prep Cooking Pan

Before rolling prepare your pan.
Place slices of lemon on the bottom of a deep dutch oven.
Add one layer of grape leaves on top of the lemon slices. ( I use the torn leaves)
Lay one leaf at a time on your work surface. Snip off stem. Veins side up!
Place stem side of leaf facing you.
Place filling on leaf.
Begin rolling your grape leaves.
Snugly lay the grape leaves on the bottom of the pan.
Continue rolling and layering until all the rice is used up.
Cover the last layer with sliced lemons.
Add a layer of grape leaves.
Freeze at this point. Tightly cover your pot with clear wrap then foil. When ready to cook, continue with recipe. Do not need to defrost but add 15 minutes on to cooking time.
Pour 6 cups of water into the dutch oven.
Place a plate over the top of the leaves to keep them from floating to the top.
Place the cover on the dutch oven.
Bring to a soft boil, and reduce heat to low, and simmer for 45 minutes.
Cool for at least an hour before serving.

For a party: Cook these the night before and refrigerate. Can be served at room temperature.

Enjoy these delicious grape leaves!

Mary

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Cooking Techniques for Quinoa-Stuffed Grape Leaves

by Mary Papoulias-Platis

Use this Cooking Technique for the recipe: Let’s Stuff It! Quinoa-Stuffed Grape Leaves here: http://bit.ly/hlUi9R

Materials you will need:
a deep dutch oven
a large skillet
a small plate
1 glass bowl
a large spoon
1 sieve or paper towels

In a sink or large bowl rinse grape leaves in cold water. Place leaves to dry on a sieve or on paper towels.

In a large skillet saute onions until soft.

Add tomato, dill, salt, and pepper . Continue cooking for 10 minutes or until all liquid as been absorbed.

Stir in uncooked quinoa. ( rinsed and drained) or uncooked rice.