Recipe Sifter

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

Instead of mayonnaise, use sun-dried tomato and olives tapenade to spread the sandwich, which gives the sandwich tangy flavor. Grilling adds the nice smokiness into the these juicy and tender summer vegetables. Delicious and light summer sandwiches.

Found this recipe in donna hay magazine, and I just happened to have all the ingredients this recipe called for. I did make a few changes and cook it differently. The frittata came out delicious, but next time I will cook it on the stove top first to give a nicely browed bottom, then broil at the last a few minutes.

Whole wheat spaghetti is tossed with tomato sauce, fresh basil, feta cheese and olives. A quick, tasty yet healthy one-pot meal, perfect for busy week days.

Pastichio (Greek lasagna) with ziti, seasoned ground meat, crumbled feta, cream cheese, Parmesan, and eggs baked into a rich, set casserole. A simplified take on the classic Greek baked pasta.

These lovely latkes are made with zucchini and potato which are both in season, they are so tasty, served with homemade fresh Tzatziki, it can be a side dish or even a light dinner!

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Mediterranean pasta with chicken, bacon, artichoke hearts, olives, and rosemary in tomato sauce over vermicelli. Crumbled feta on top. Weeknight dinner classic.

A refreshingly delicious chopped Mediterranean salad is also very quick and easy to put together. A great spring or summer salad with your BBQ.

Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.

Spinach feta rolls: crisp phyllo wrapped around a lemon-bright spinach, feta, and dill filling, baked golden and sliced into bite-sized pieces. A lighter, healthier spanakopita made with egg-white wash instead of butter.

Takes no time to make, and it comes out tasty and refreshing.

Greek-style macaroni pie (pastitsio) with feta cheese, cinnamon, oregano, mint, and tomatoes, topped with a creamy yogurt-egg-feta bechamel. A vegetarian baked pasta casserole cut into squares.

Mediterranean fettuccine with shrimp and spinach cooked right in the pasta water, tossed in a no-cook yogurt-feta-dill-garlic sauce. A 25-minute one-pot Greek-style pasta.

Greek style appetizer, these spanakopitas are always a hit; they are so delicious and you just always want one more!

Instead of mayonnaise, use green olives tapenade to spread the sandwich, which gives the sandwich tangy flavor. Grilling adds the nice smokiness into the these juicy and tender summer vegetables. Delicious and light summer sandwiches.