If you love feta cheese, these Phyllo Cheese Triangles will be worth making for your family or guests! Make them ahead and freeze them then just pop them in the oven. Serve them with beer and wine as a great party favorite! My mother loved making these appetizers during special occasions and for Sunday dinners. I have to tell you this is my favorite appetizer of all. They come out of the oven warm and crispy, with a tang of hot feta cheese that envelopes your mouth. These are very traditional so do ask for them at your favorite Greek restaurant. These are a must for your holiday table. You can find phyllo at your local grocery store. Or you can go online at Fillo Factory.
If you are having trouble finding phyllo here are a few tips.
Check the freezer section at your local grocer.
Find a busy store when purchasing, phyllo gets crumbly when old.
Buy more than one at a time, to ensure you have a workable batch.
Always have a box defrosted in your refrigerator to help with last-minute baking.
Need a quick appetizer? Try these creamy cheese-filled triangles wrapped in a crunchy phyllo dough. I make these and freeze them on a tray for the next drop-in guest or party.
Course
Appetizer
Cuisine
California Greek
Keyword
appetizer, feta, Greek, phylllo
Servings15
AuthorMary Papoulias-Platis
Ingredients
1/2 poundfeta cheese, crumbled
1cupfull fat cottage cheese, small curds
1eggbeaten
1tablespoonfresh parsley, finely chopped
1stickbutter, melted
1/2 poundphyllo sheets (1/2 box) defrosted overnight in the freezer and at room temperature
Instructions
In a medium bowl add crumbled feta. Add the cottage cheese and egg and mix thoroughly. Mix in parsley.
Remove defrosted phyllo from the box and unroll. Working on a kitchen towel or parchment paper, remove one sheet and place on a work surface. Butter the top with butter. Lay the second sheet and butter.
With a sharp knife cut phyllo lengthwise into 3 long and even strips. Place a teaspoon of the feta filling at the end closest to you and fold like a flag. Making a triangle shape.
Place on a buttered sheet pan seam side down. Butter the top of each triangle.
Bake for 20-25 minutes until golden brown in a 375 degree oven.
Recipe Notes
For a party, the triangles can be remove from the freezer frozen, without thawing allowing a few more minutes to cook. Freeze triangles raw uncooked on a flat surface in a sheet tray. May be stacked between parchment paper after freezing.
Many of the dishes I present on my blog have been in my recipe box for many years. This ouzo marinated shrimp has been updated with a side of fluffy couscous. I wanted to update this recipe with a more healthful substitute for white rice. I chose couscous because it has a mild taste, and it marries easily with Greek spices and flavors. Find ouzo at your local liquor store. It’s a very popular anise-flavored liquor. You can leave out the liquor if you like and just substitute a lemon-olive oil with garlic marinade . Add Greek dried spices such as oregano for a punch of flavor. If you cannot find couscous check for a natural food store near you. Or go online to Bob’s Red Mill to purchase your couscous.
Ouzo Shrimp is a very popular Greek dish, served mostly in the summertime on the BBQ. Traditionally it is made with white rice, but occasionally I like to change it up and use a healthier alternative. Couscous is light, and supports the Ouzo Shrimp.
Course
Main Course
Cuisine
California Greek
Keyword
couscous, ouzo, shrimp
Servings6
AuthorMary Papoulias-Platis
Ingredients
Shrimp Ingredients
2poundsjumbo shrimp, peeled and deveined
2tablespoonsfresh lemon juice
2clovesgarlic, minced
1teaspoonsalt
1tablespoonGreek Ouzo
3tablespoonsextra virgin olive oil
1tablespoonbasil, coarsely chopped
Couscous Ingredients
1boxcouscous
2cupschicken or vegetable broth
2tablespoonsfresh lemon juice
3tablespoonsextra virgin olive oil- divided
2large tomatoes, chopped
1mediumcucumber, chopped
1/4cup basil, finely chopped
1/2cupgreen onions, chopped
1/4cuptoasted pine nuts
1/2 cupraisins, marinated and drained
1tablespoon Greek ouzo
Instructions
Shrimp Instructions
Place shrimp in a large bowl. Add the lemon juice, garlic, salt, 1 tablespoon ouzo, and 2 tablespoons extra virgin olive oil.
Toss to mix, set aside in the refrigerator to marinate for at least 2 hours.
Heat the grill. Skewer the shrimp and place on the heat of the BBQ. Grilling and turning the shrimp only once. About 4 minutes.
Place the shrimp on a platter and sprinkle with remaining olive oil and basil.
Couscous Instructions
Toast the pine nuts in a small frying pan until lightly brown. Remove from the pan and cool.
In a small bowl, marinate the raisins in one tablespoon of ouzo. Drain before adding to couscous. Set aside.
Prepare the couscous according to the package directions substituting broth for the water. Or just use water, if you choose. Place couscous in a large bowl.
Add the lemon juice, olive oil, drained raisins, tomatoes, cucumber, basil, green onions, and pine nuts to the couscous and gently mix.
Sprinkle with fresh lemon juice and serve with the shrimp skewers.
Recipe Notes
The shrimp can also be used alone as an excellent appetizer without the couscous.
I love the flavors of my version of Grilled Chicken Caesar Salad. I’m always thinking of how I can take this chicken recipe and make it into a quick dinner with just a few ingredients. Nice crisp salads for the summertime are the best, for a summer night out in the back patio. Instead of croutons, I added garbanzo beans for a healthier alternative, but feel free to add purchased croutons for a crisp crunch. If you can, try and buy organic chicken, and use it for two meals to stretch your budget.
Here are a few health benefits of buying organic chicken.
More Flavorful – As the chickens are grown up in a healthy setting, so a more deep and pleasant flavor is not much of a surprise. Furthermore, the bones also come to be stronger as the animals are always in the state of movement in a large area.
Higher Meat Quality – The very first benefit to health provided by is the quality of meat which is much better than other forms of chicken. The prime reason for this is the fact that these free-range hens have access to various insects and organisms which are rich in protein and other minerals. All of the researchers in the domain of poultry farming are of the view that the meat quality is positively effectuated by the insects consumed by the chicken.
No Presence of Antibiotics – Another major benefit of the free-range poultry is the no presence of antibiotics in the meat and the entire body. Contrary to this, the chicken brought in the industry settings is given various forms of antibiotics, but that is not the case with the free-range hens.
Best quick dinner can you throw together in no time!
Course
Salad
Cuisine
California Greek
Keyword
caesar, chicken, salad
Servings4
AuthorMary Papoulias-Platis
Ingredients
4skinless chicken breasts
2heads of romaine lettuce, washed, torn into bite-size pieces
1red pepper, thinly sliced
1large cucumber, sliced
1can organic garbanzo beans, rinsed and drained
1/4lbGreek mizithra cheese
Marinade
1cupextra virgin olive oil
2lemons
1teaspoonsalt
1/4teaspoonpepper
1teaspoondried oregano
Dressing
1cupolive oil
2heaping tablespoons Dijon mustard
4anchovy fillets
Juice of 4 lemons
2tablespoonsWorcestershire sauce
2garlic cloves, crushed
Instructions
Place the chicken breasts in a shallow bowl. Combine all the ingredients for the marinate in a medium bowl and whisk together. Pour over chicken and refrigerate.
The chicken is best on the BBQ, or can be prepared in a skillet. Prepare the chicken, cover with foil and let sit for 10 minutes.
In a blender, blend the olive oil and mustard. Add the anchovies, lemon juice, and Worcestershire sauce and garlic. Set aside.
Place greens, peppers, cucumber, and garbanzo beans on 4 plates. Place chicken breast on top whole or sliced. Add shaved cheese.
Drizzle the greens with dressing, or pass the dressing around.
Recipe Notes
Mizithra is a hard white goat cheese found in the deli section of your supermarket next to the feta cheese.
Traditionally, this Greek meal is often served with a converted white rice. I chose to use Quinoa for it’s nutritional value and serve it as a main dish. Quinoa can be found now in every market, make sure to ask because it can be shelved with the rices, or in the organic section. Before making quinoa check to see if it has been rinsed, if not just place the quinoa in a sieve and run it under cold water until the water comes out clear. Serve this with a simple green salad and you have a nutritional powerhouse meal. If you cannot find quinoa, tale a look at Lundberg Farms online. This is the organic brand I use for all my cooking.
Traditionally, this dish is made with rice, which is delicious alone as a meal. But, many times I like to switch up a recipe for a more nutritious perspective. Either way, this make a fast and easy dinner to serve to your family.
Course
Main Course
Cuisine
California Greek
Keyword
quinoa, rice, spinach
Servings4
AuthorMary Papoulias-Platis
Ingredients
4bunches of fresh spinach, washed and stems trimmed
2leeks, washed, and chopped
1/2onion, coarsely chopped
1 1/2cupsquinoa or rice
3/4cupcan of tomato sauce (8 oz. can)
1lemon
2 1/2cupswater or broth
2teaspoonssalt
1/2teaspoonpepper
2tablespoonsextra virgin olive oil
Instructions
Place a large dutch oven on medium high, and add olive-oil.
Add leeks and onions and saute for 10 minutes or until soft.
Add all the spinach, quinoa, tomato sauce, water, salt and pepper. This may look like a lot of spinach but it will melt down. Simmer on low for 40 minutes, or until most of the liquid has evaporated. Continue stirring
Remove from heat, and let sit for 5-10 minutes until thickened.
Squeeze half the lemon on the spinach and serve. Pass remaining lemon around table for garnish.
Recipe Notes
Note: Quinoa contains more high quality protein that any other grain. The National Academy of Sciences calls it " one of the best sources of protein in the vegetable kingdom". Quinoa was so important to the Inca culture, they referred to it as the Mother Grain. Quinoa contains no gluten. It. stands alone as a complete protein. Quinoa is quick and easy to prepare in 10-15 minutes. Can be used in soups, salads, pilaf, even as a nutritional breakfast
Take a look at my other quinoa dishes for more ideas:
Let me give you my favorite go-to salad, Greek Potato Salad with Feta and Mint. Every summer my mint grows profusely in my garden. I decided one year I would add mint to everything I created! When I served this dish everyone liked the combination of this fragrant herb with the potatoes, so I filed the recipe in my summer file. I hope it becomes one of your favorite go-to recipes. This dish can be taken outside to a BBQ or gathering and served at room temperature. It can be made ahead, place in refrigerator and served a t room temperature.
Here is my favorite summer salad using fresh mint and feta. With only 5 ingredients you can have a summer showstopper at your next event!
Course
Salad
Cuisine
California Greek
Servings8
AuthorMary Papoulias-Platis
Ingredients
4poundssmall red potatoes
1/2cupextra virgin olive oil
1/4lb.feta cheese, crumbled
2-3sprigsfresh mint leaves
1/2cupkalamata olives, sliced in halves
1teaspoonsalt or more
1/2teaspoonblack pepper
Instructions
Place unpeeled red potatoes in a large pot.2. Fill the pot with cold water and place on medium-high to boil. Reduce to a medium simmer.3. Boil for 35-40 minutes until fork-tender (not knife) and remove from pot and let cool slightly.4. Note: I like to layer my potatoes and add 1/3 of the mint, feta, salt and pepper and evoo to each layer so everyone gets a bite. The rest goes on top!5. Peel and slice into ¼ inch pieces and place in large serving platter.6. While still warm, layer with olive oil, mint, feta, olives and salt and pepper.7. Drizzle more olive oil on top to taste if needed.
Try a few of my other salads for your next summer party!
I came up with this recipe of a Strawberry Feta Salad with Avocados, from all the fond memories I had growing up on a farm. As a child, our family had a never-ending supply of these luscious fruits and avocados. My aunts not only ate these perfumed avocados from their family orchard at every meal, but they would create concoctions such as facial creams for their morning cleansing routine.
I also remember watching them as they slathered smashed avocados on their arms and necks, bathing themselves in this vitamin-enriched lotion.
Today, I enjoy the use of avocados in many of my dishes not only because of the sentimental memories of the old farm, but also for their nutritional value. Seasonally, avocados and strawberries are in the market together, so I decided to marry the two in this quick and simple salad for you to enjoy on these leisurely warm summer days. The old saying is: what grows together, cooks together!
This refreshing summer avocado salad can be made ahead for you to enjoy with your main dish. Serve it as a first course, or simply add it to your main course as the salad. Don't forget to by your avocados early so they are fully ripened.
Course
Salad
Cuisine
American-Greek
Keyword
avocado, salad, strawberry
Servings4
AuthorMary Papoulias-Platis
Ingredients
2cupsstrawberries, washed and chopped into 1/4 inch pieces.
3ripe avocados, cut one avocado into 1/4 inch pieces
1/2 cup celery, cut into 1/4 inch pieces.
2teaspoonsfresh mint, finely chopped
1/4cupwalnuts, finely chopped
2teaspoonsfreshly-squeezed lemon juice
1/4 around 1/2 cupfeta cheese, cut into 1/4 inch pieces
1tablespoonextra virgin olive oil
1/4teaspoonsalt
dash ofbalsamic vinegar
Instructions
Peel and remove the pit of one avocado. Cut into 1/4 inch pieces and place in a medium bowl.
Wash and cut the strawberries into 1/4 inch pieces and add to the bowl with the avocado.
To the bowl, add the celery, mint, walnuts, lemon juice, olive oil, feta and salt.
To prepare the whole avocados, slice around with a knife and remove the pits. Fill each avocado half with the strawberry mixture. to keep the avocado from tipping, before filling the avocado, cut a small slice off the bottom.
Optional: Drizzle the avocados with balsamic vinegar.
I do love my avocados and here area few more recipes:
How can these two subjects make me happy and sad at the same time! Well, it’s wedding time again, my nephew Bobby and his lovely fiance will be getting married in Chicago this weekend. We will be flying out this weekend for the big event, but why do I dread this happy Greek Wedding day? Well, it goes back as far as my childhood….
I remember being the chosen one to walk my mother’s airmail letters to the local La Mesa market. My mother immigrated from Corinthos, a small village in Greece, leaving many family members behind. She wrote to her mother quite often telling her of her experiences in California. Letters, however, were not the only item she had me carry to the post office.
I was also asked to send box after box of Hane’s nylons. When my mother spotted them on sale at the local shopping mall, she would rush in and buy a dozen or more! But, why so many? I was never quite sure why she was sending so many pairs of pantyhose and to whom. All I knew is that it was my job was to make sure that they were delivered immediately.
Now, I’m older and recently took my first trip to Greece with my brother and his wife,Vicky. Little did I know what was ahead on this long awaited and wonderfully exciting trip. The reason for visiting Greece was to attend a wedding and an anniversary party. Yes, I said wedding. It was mid-June in Greece: hot, muggy, and felt like 105 degrees. As I was getting dressed for the wedding I came across my own carton of pantyhose, and suddenly all I could hear was my mother’s voice, “Maria, you will always wear nylons to church, no matter what!” So, despite the uncomfortable heat, I knew I had no other choice but to pull on that infamous pair of nylons.
When we arrived at the wedding, the majority of the guests are standing outside of the church fanning themselves. The churches in Greece are small and without air conditioning, so standing outside was the best way to stay cool. But instead of joining the others, I chose to stay inside the church and sweat it out to be respectful to the couple getting married. As I was trying to forget about the heat, I started hearing whispers coming from the pews behind me. In Greek I heard, “She must be an American because she has pantyhose on!” I turned around to find a row of old yiayias (grandmother in Greek) staring at me. So, in Greek I replied to them, “I am Greek-American. My mother is from Corinth, and my father is from Psiri.” If you could have witnessed the look in their eyes! Not only had I embarrassed them, but they now had to spend the rest of the day with me. I was satisfied, but as I left the church, I really did feel “American” and out of place. Because despite what my mother had insisted, none of the ladies were wearing pantyhose. I decided from that point on, I would toss my pantyhose and try and fit in!
As we ventured further across the country, I finally started to feel more comfortable and more accepted into their society. As I began to speak more often to my relatives, my Greek became a touch more fluent. But, for some mysterious reason they could always tell we were Americans. Could it have the been our sparkly new white Adidas tennis shoes, my brother’s brightly printed Hawaiian shirts, or just the fact we had to take a shower everyday and always look clean and presentable. Again, we heard voices every morning in our head from our mother, “You’re not going out like that, you must clean up and look nice!” Oh well, I guess we just couldn’t hide it, and we had to accept the fact we looked like tourists.
The last event was coming up, the anniversary party for Vicky’s parents. Again, it was sweltering. It was so hot that my make-up was dripping down my neck. And again I was presented with the same dilemma: how was I to slip on those pantyhose in this weather? I decided to trash them for this event; I just couldn’t bear the thought of wearing them! Sorry, Mom. The reception was just beginning, when I was struck by lightening! My Greek aunt from America was attending the event, and as I was approaching the dance floor, she grabbed my arm. In a horribly mean voice, said to me, “Maria, where are your nylons? You’re an American and we brought you up right, don’t lower yourself and go without nylons ever again!” I just couldn’t win.
Where are my garden boxes? Take a look at my Greek garden one month later. They seemed to have disappeared. After all the work and time my husband put into building and installing theses boxes, I’m embarrassed to show him, how his beautifully-trimmed boxes are covered with these long, dangling stalks from six-enormous tomato plants. Basking in the California sunshine, the tomato plants look like they’re on steroids.
I’m thrilled though, to have made the decision early in the planting stages, to keep all the tomato plants in one box. Especially now, now that I have observed their growing patterns and have witnessed their out-of-control growing pattern. (so long to the beautiful pages in my garden magazines! ) This will enable the other vegetables in the next two boxes, an opportunity to grow without being pushed out. The harvest hasn’t arrived yet, but it will soon be here. I hope you enjoy my current pictures of my garden.
All, I can say for now is, “Beware of Greeks Bearing Gifts…”
This Summer Vegetable Pasta salad is a family favorite and can be changed to your family’s favorite vegetable choices. Most popular in the summertime for it’s easy vinaigrette dressing, this can be brought to a BBQ without any worries about spoiling, therefore can be set out for all to enjoy. For a substitute for pasta, you can use bulgur, rice, or quinoa. You may need to adjust the dressing. Serve this dish alone or with a slice of bread, or protein. You can change this salad by adding cooked chicken, grilled lamb chops, or simply a can or two of tuna fish. This salad can be made ahead and refrigerated until ready to use. The salad improves as the dressing has time to coat the pasta and vegetables.
This summer pasta can be changed with the season's available garden vegetables. With this vinaigrette dressing it can be taken to any outdoor party to be enjoyed.
Servings8people
AuthorMary Papoulias-Platis
Ingredients
112 oz.box of regular or tri-colored pasta of your choice
1eachred, yellow and orange bell pepper, coarsely chopped
2heads of fresh broccoli, separated and blanched
1cucumber, peeled and chopped
2clovesfresh garlic, minced
1bunchof green onions, chopped
1boxof cherry tomatoes, cut in halves
1/2poundgreen beans, cut into 2 inch pieces, blanched
1/2 poundGreek Feta, cubed
1cupGreek Kalamata olives, pitted
Dressing
3/4 cupextra virgin olive oil
3/4 cupred wine vinegar
2clovesfresh garlic, minced
1/4teaspoon salt
1/4 teaspoonpepper
2teaspoonsDijon Mustard
Instructions
Cook pasta in a large pot according to the package directions. Drain and place in a large mixing bowl. Add 2 tablespoons of olive oil to the pasta to keep it from sticking. Let cool for 15 minutes.
While the pasta is cooking, make the dressing. Cut up all the vegetables and set them aside.
Bring a medium pot or steam basket of water to a boil. Add the green beans and blanch for 2-3 minutes. Remove and set aside to cool. Do not throw out the water.
To the same water bring it to a boil and add the broccoli, blanch for 2-3 minutes. Set aside to cool with the beans.
Add all the rest of the ingredients and blanch vegetables to the pasta. Pour dressing over the pasta and mix well.
Dressing Instructions
In a bowl or glass jar, add the vinegar, salt and pepper, garlic and mustard. Whisk until well blended.
Add the olive oil slowly and whisk until combined.
Recipe Notes
Additional ingredients can be added such as Parmesan cheese, toasted pine nuts, sliced red onion, fresh herbs such as; parsley, basil, mint.
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
