160 eta recipes

Summer squash, zucchini and fennel bulb are all freshly seasonal. Fire up the BBQ, grill these fresh vegetables, toss with juicy cherry tomates, a light and tasty vinaigrette and feta cheese. You can pair it with any grilled meat. Next day the leftover can be wrapped into wraps, or tortillas, or topping for pizza, another quick, easy and delicious meal!

Fantastic! Very easy and quick, perfect for a light dinner or healthy appetizer. Low-fat, low-sodium and delicious.

we didn't use up the whole filling from Greek croustade, then we used the leftover filling and made some phyllo muffins, they came out so cute, delicate and delicious. Being creative!

Creamy feta sauce adds zip, and cucumbers adds a pleasant crunch to a juicy hamburger.

This Greek stye salad uses quartered cherry tomato, after sitting for half an hour, spin most of the juice out, which makes a not watery salad, then reduce the juice with other spices to create a tangy dressing, and the black olives, cucumbers and feta cheese together create this flavorful, succulent, and refreshing salad.

A hearty Greek brown rice salad tossing nutty whole-grain rice with tomato, cucumber, feta, kalamata olives, and creamy avocado in a lemony, minty dressing. A fresh Mediterranean grain bowl.

Grilled pizza is absolutely flavorful, grilling develops the smokey flavor, and crispy texture on both the vegetables and the crust. This easy grilled pizza is spread with basil pesto as the base, topped with grilled fresh summer vegetables and feta cheese, yum, yum!

This wonderful crispy phyllo tart is a great recipe especially for holidays or you have guests, you can use fresh or frozen spinach. The ricotta, feta cheese and sun-dried tomatoes mix with spinach, adding eggs and egg whites, after baking, it is fantastic.

So easy to make, and the dish came out super tasty. Instead of green bell pepper, I used sweet red bell peppers, didn't have mint, so used fresh basil leaves instead. Yum.

Crisp mixed greens tossed with creamy avocado, tangy feta, briny Spanish olives, and sweet bell peppers—a refreshing single-serve lunch.

This salty spread uses two types of olives and crumbled feta cheese, but no anchovies. Serve on crackers, toasted sliced baguette or pita chips.

I make triangles and leave out the mizithra or cottage cheese (too wet for these). Great appetizers if you make them small.

We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!

Cheese-stuffed hamburger patties with four global variations: French with brie, Mexican with Monterey Jack, Italian with mozzarella, and Greek with feta. Grilled over charcoal.

Htipiti is a Greek whipped feta dip with fried hot peppers and olive oil, mashed by hand into a spicy, creamy spread. Serve with bread or crackers as a Macedonian-style meze.

Refreshing iced tea float with almond-flavored herbal tea and scoops of lemon or orange sherbet. Light, cooling beverage perfect for summer afternoons.