Greek Restaurants in Vancouver Canada

Here are a few Greek Recipes that are the most popular and simplest to make at home.

Greek Salad

Ingredients
3 Cut in wedges Tomatoes
1 sliced Cucumber
1 Sliced Onion
2 Cut in rings Green Peppers
6 Tablespoons Olive Oil
2 tablespoons Vinegar
Salt
Pepper
1/3 lb. Feta Cheese
2 Dozen Black Olives
chopped or crumbled dried oregano Parsley

Preparation
Place the tomatoes, cucumber, onion and peppers in a large salad bowl.
Shake together the olive oil, vinegar, salt and pepper. Pour the dressing over the salad. Put on top the feta cheese, cut in squares and the olives. Sprinkle with parseley or oregano.

Tzajiki

Ingredients
1 medium, peeled and finely chopped Cucumber
1/2 Pint Yoghurt
1 Tablespoon Olive Oil
1 Teaspoon Vinegar
1/2 Teaspoon Salt
1 Teaspoon chopped Dill
1 Clove Garlic

Preparation
Combine all ingredients. Chill at least 1 hour to blend flavors. Serve as a dip, with fried fish, or with fried eggplant and zucchini.

White Bean Soup
Fasolia Soupa

Ingredients
1 lb. White Beans
1 cup canned or fresh tomatoes Tomatoes
1/2 cup tops, chopped Celery
2 finely chopped Onion
2 sprigs, chopped Parsley
3 small, diced Carrots
1/2 cup Olive Oil
1 1/2 teaspoon Salt
Pepper

Preparation
Wash the beans and soak overnight in cold water. In the morning drain off the water, put in a saucepan with 8 cups of cold water. Bring to a boil, reduce heat and allow to simmer for 1 hour. Add remaining ingredients and cook gently for about an hour or until the beans and vegetables are tender.

Souvlakia
Grilled Lamb, Chicken or Beef on Skewers

Ingredients
choice of meat
1/2 cup Olive Oil
Lemon
1 teaspoon Salt
Pepper
Oregano

Preparation
Cut meat into 1 inch cubes and thread on metal skewers. Stand in oil mixed with 4 tablespoons lemon juice, salt and pepper and leave for about 1 hour. Grill meat over glowing coals, turnign once, until done. Sprinkle with oregano. Serve with pilaf or fried potatoes and tomato salad.

Pot Roasted Lamb
Arni Psito

Ingredients
4 lbs. of leg Lamb
1/2 cup Olive Oil
2 -3 cloves mashed Garlic
2 Lemon
2 tablespoons Oregano
and pepper Salt

Preparation
Wipe the meat with a damp cloth and put it in a thick-bottomed saucepan. Add remaining ingredients, cover and cook slowly for about 1 1/2 hours or until the meat is tender.

Saganaki
(Flaming Cheese)

1 lb. soft Kasseri or Kofalotiri cheese
3 tbsp. butter
1/2 lemon (juice)
2 tbsp. brandy

Cut cheese into slices 1/4 inch thick. Place on broiler pan and brush with melted butter. Broil on high 4 to 6 inches from heat until cheese bubbles. Remove from heat. Pour brandy over cheese and ignite immediately.
Sprinkle with lemon juice and serve with bread. Opa!

Calamari Fritti
3 lbs. squid-cleaned, and cut into rings
oil for frying
1 cup of flour
salt
lemon wedges

heat 1 inch of oil in a deep skillet/dip calamari in flour, and shake off excess/fry until golden, drain on paper towels, and serve with lemon wedges

Spanakopita
Greek Spinach Pie

Ingredients:

1 pkg Phyllo pastry
Melted butter or olive oil (to brush on the phyllo)
2 lbs fresh spinach, washed, trimmed, and roughly chopped
8 green onions, including green stems, finely chopped
4 tbsp finely chopped fresh dill
12 ounces feta cheese, crumbled
2 eggs, beaten
Salt
Freshly ground black pepper
1 tbsp Olive oil

Preparation:

To prepare the filling:

Blanch the spinach in boiling water, drain thoroughly, remove to a bowl and allow to cool. Add all the other ingredients and combine well.

To assemble the pie:

Preheat the oven to 350F, Unwrap the phyllo pastry on a flat surface and cover with a damp tea towel. Lightly oil a 12-inch square baking dish. Place half the phyllo sheets in the bottom of the dish, brushing each sheet with the melted butter as it is added. Add all the filling and then spread the remaining phyllo sheets on top, brushing each one with the melted butter. Sprinkle a little water on top to prevent the phyllo from burning. Bake fro 40 to 45 minutes or until the top is golden brown. Eat either hot or cold.

Moussaka

Servings: 8

Ingredients:
2 (2-1/2 lbs/1.25 kg) eggplants
1 tbsp (15 mL) salt
2 tbsp (25 mL) olive oil
1/2 cup (125 mL) fresh bread crumbs
1/4 cup (50 mL) grated Parmesan cheese
Meat Sauce:
2 lbs (1 kg) lean ground beef
2 onions, chopped
4 cloves garlic, minced
1 tbsp (15 mL) dried oregano
1 tsp (5 mL) cinnamon
1/4 tsp ( 1 mL) pepper
1 cup (250 mL) red wine
1 can (19 oz/540 mL) tomatoes
1 can (5-1/2 oz/156 mL) tomato paste
1/2 cup (125 mL) chopped fresh parsley
Cheese Sauce:
1/4 cup (50 mL) butter
1/4 cup (50 mL) flour
2 cups (500 mL) milk
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each nutmeg and pepper
1 cup (250 mL) crumbled feta cheese
4 eggs, beaten
2 cups (500 mL) pressed dry cottage cheese
Preparation:
Preheat oven to 350°F (180°C).

Cut eggplants into 1/4-inch (5 mm) thick slices; layer in colander, sprinkling each layer with salt. Let stand for 30 minutes.

Meat Sauce: Meanwhile, in large skillet, cook beef over high heat, breaking up with spoon, for 5 minutes or until no longer pink. Spoon off any fat. Add onions, garlic, oregano, cinnamon and pepper to pan; cook over medium-high heat for 5 minutes or until onions are softened.

Add wine, tomatoes and tomato paste, breaking up tomatoes with spoon; bring to boil. Reduce heat and simmer vigorously for 10 minutes or until mixture does not fill in when spoon is drawn through pan. Stir in parsley. Set aside.

Rinse eggplant; drain well and pat dry. In batches, brush eggplant with oil and broil on baking sheet, turning once, for 8 to12 minutes or until golden and translucent. Set aside.

Cheese Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 2 minutes, without browning. Gradually whisk in milk until boiling and thickened enough to coat back of spoon. Season with salt, nutmeg and pepper. Let stand for 10 minutes to cool slightly, stirring occasionally.

Rinse feta under cold water; drain well. In large bowl, whisk together feta, eggs and cottage cheese; whisk in cheese sauce.

Spread half of the meat sauce in greased 13-x 9-inch (3 L) glass baking dish.

Spoon 1/2 cup (125 mL) of the cheese sauce on top, spreading evenly. Layer with half of the eggplant, overlapping if necessary. Repeat layers once. Pour remaining cheese sauce over top. (Make-ahead: Cover with plastic wrap, overwrap with foil and freeze for up to 3 weeks; thaw in refrigerator for 48 hours before continuing.)

Combine bread crumbs with Parmesan cheese; sprinkle over casserole. Bake in oven for 70 minutes or until browned and bubbly. Let stand for 15 minutes; cut into squares.