9,703 green recipes

Flaky biscuit pockets stuffed with crumbled feta, chopped green olives, dill, and a squeeze of lemon. Baked golden at 400F in just 10 minutes for a savory Greek-style appetizer.

A refreshing and tasty summer salad that uses fresh and seasonal tomatoes and cucumbers. It takes no time to make, and a great side dish that goes well with any main course.

My 14 year old said "pretty good" much better than a plain ham sandwich.

Parosa, an Israeli-Greek cheese casserole with cottage cheese, yogurt, cinnamon, and whipped egg whites baked in a water bath until light and custardy.

A scrumptious pastry that is filled with a mixture of spinach and feta cheese.

Add feta cheese, sun-dried tomates, marinated artichoke hearts, mushrooms, olives, fresh cucumber, onions and bell peppers into cooked macaroni. Serve it over a bed of mixed greens, super tasty and refreshing.

Different kinds of fresh vegetables are tossed with this flavourful vinaigrette, it goes well with any kind of main dish, or even good on its own!

This Greek-style spinach pie was absolutely delicious! The cheese mixture of ricotta and feta was moist and cheesy, which gave the pie lots of flavors; sauteed mushrooms, spinach, and sun-dried tomatoes were a great combination. The phyllo came out golden brown and crispy. This pie can be served as a lighter main dish or an elegant appetizer.

The eggplant was seasoned with curry and chili powder, after roasting in the oven, it was full of flavor. I had lots of tomatoes, so I made a fresh salsa, also added some homemade chili sauce. The result was outstanding! Slightly spicy, mango added some fresh sweetness. Definitely a keeper!

You can bake these small casseroles in individual baking dishes or even a muffin pan, or you can use regular casserole and extend the cooking time. A great breakfast.

These chile cheese stuffed tomatoes were deliciously cheesy and juicy. We served these tomatoes with a salad and red wine mushroom sauce, yum!!! Definitely a keeper!

Hummus guacamole: a Mediterranean-Mexican mash-up dip with avocado, hummus, tomato, scallion, and green chiles. Vegan, high-fiber, ready in 15 minutes. Serve with pita wedges.

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

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

Indian vegetable rice pilaf with potatoes, carrots, cauliflower, broccoli, peas, green beans, and cashews bloomed in mustard seeds, ginger, garlic, and curry powder. A one-pot oven-baked pilau ready in 35 minutes.

Light Spanish-style cold tomato soup pureed with green pepper, onion, garlic, white wine, and lemon. A refreshing, vegan summer gazpacho served chilled with scallions on top.