Category Archives: veggie main dish

Pasta with Greek Yogurt and Herbs!

gotta try this!



Melizanorizo (Eggplant rice)–basically a delicious riff on spanokorizo or prassorizo

  • 1/2+ cup olive oil
  • 1 large onion finely diced
  • 1 large bud of garlic finely diced
  • 3 tomatoes, insides grated on box grater so only the skin remains in hand (throw out the skin)
  • 2 large eggplants or 3 medium cut into small cubes 1cm3
  • 1+ teaspoon salt
  • 1.25 cup calirose rice (medium grain)
  • splash of red wine
  • bunch of Italian parsley, chopped

Saute onion and garlic in olive oil over medium high heat until onion softens.  Add eggplant cubes and sprinkle generously with salt.  Stir and saute until eggplant all begins to soften–flesh no longer appearing white.  Add rice and stir rice around in the eggplant and onion mixture for a minute.  Then add grated tomato and spash of red wine.  Turn the heat down to Medium and cover.  Stir periodically. As the rice absorbs the moisture add water a cup at time.  When rice appears to be cooked (about 2 cups of water added or so, about 20-25 min or so) and is soft remove from heat and stir in chopped parsley.

Serve warm with hunk of good feta on the side. IMG_3421

adapted from Ta Nea newspaper.

Arugula Pizza

  • pizza dough
  • 2 tbsp corn meal (optional)
  • 1 ball fresh mozzarella
  • Extra-virgin olive oil
  • Kosher salt
  • 1/4cup pecorino
  • small bag fresh arugula (can add frisee, dill, etc)
  • Half a lemon, juiced
  • black pepper

Preheat oven to 425 deg. Spray cookie sheet with cooking spray and sprinkle with corn meal. Stretch out crust as evenly as possible on pan. Drizzle  and smear a little bit of olive oil over crust. Cut mozzarella into 1 cm cubes and distribute evenly over pizza crust.  Sprinkle pecorino and grate black pepper over cheese to taste. Bake pizza on low rack in oven for about 18-20 minutes, until the cheese is turning golden and the bottom of the crust is golden.  While pizza is in the oven, put arugula in bowl, cut up a bit, drizzle with olive oil, sprinkle with kosher salt, and toss with lemon juice.  Wilt the arugula slightly in the microwave on high for 45-55 sec. When the pizza is done, distribute the greens evenly over the pizza and serve!  Yum!


Adapted from nytimes

gemista (stuffed tomatoes)

I can’t believe it has taken me so long to put up a recipe for gemista…a classic summer favorite when tomatoes are abundant in August.  This is best made early in the day, the way Greek women do.  It tastes best at room temp or slightly warmed.


parsley mint and dill

  • 12 medium sized tomatoes (vine ripened)
  • 1 yellow onion finely diced
  • ~1 cup olive oil
  • Handful of fresh mint, dill, and parsley. (can also use basil)
  • ~12 tablespoons of blue rose rice–medium grain. (goya sells it in the states)
  • 4-5 medium potatoes peeled and quartered
  • sea salt
  • serve with good feta

First, cut the top off of each tomato.  Cut around the inside of the tomato and carefully with a teaspoon scoop out


cut around the inside of the tomato to make scooping out the inside easy

the inside.  Put the inside scooping from six tomatoes in a blender and set aside the inside of the remaining six in a bowl. Be sure to keep the top of each tomato with its tomato.

Add 1/2 cup of olive oil, 1 1/2 tsp sea salt, and the herbs to the tomato scoopings in the blender.  Blend in a few pulses so tomato is smooth but herbs are not totally pulverized.

Heat a tablespoon or so of olive oil in a frying pan over med high heat.  Saute the onion until it begins to turn translucent.  Add the rice (1 tbsp for each tomato) and saute


mixture of onion, rice and tomato/herbs after sauteing

2-3 min as if you were making risotto. Add the tomato-oil-herb mixture plus about 1/4 of water (to rinse all of the good stuff out of the blender into the pan) and saute another 2 min.

Spoon the rice mixture into the tomatoes leaving about a cm at the top empty.  For medium tomatoes it takes about 1.5-2 tbsp of the mixture.  Place the cap on the tomato and invert in baking dish.  Surround the tomatoes with the cut up potatoes.  in the blender, blend the inside of the six tomatoes that were set aside and pour that plus 1/4 cup of


tomatoes inverted with cap down, blended tomato poured over potatoes. olive oil drizzled and sea salt sprinkled on everything. ready to bake.

water over the potatoes.  Drizzle 1/2 cup of olive oil over all the tomatoes and potatoes.  Sprinkle sea salt over everything.

Bake for about 1 1/2 hour at 350 deg.


after ~1 hr 20 min in oven.  as it sits to cool down the liquid in the pan will be absorbed by the rice

Halfway through baking move the potatoes around so they roast evenly.  I like it when the tomatoes  just start to brown a little and the potatoes are soft to a fork.  When you take it out of the oven there will be a lot of liquid in the pan.  As it cools the rice will suck up that liquid…yum!!

Gemista is best prepared early and then served at room temp or heated a little.  Serve with slices of a good feta to eat on the side.  Fresh corn on the cob goes great with it.

Adapted from Andromahi 🙂 who makes the most amazing gemista!


Kolokithotyrokeftedes!! Or Tasty Greek Zucchini Latkes with Lemon yogurt topping

  • 1 med zucchini
  • 2 medium potatoes
  • 1 medium onion
  • 2 large eggs
  • 6 oz feta crumbled
  • 1/2 cup finely chopped herbs (can mix parsley, dill, basil and mint…mint really makes this delicious)
  • 3/4 cup panko or breadcrumbs
  • 1/4 cup flour
  • salt
  • olive oil


  • 7 oz fage 2% greek yogurt
  • lemon zest and 1 tbsp juice from half a lemon
  • few mint leaves

Without peeling the zucchini, grate it into a collander.  Peel the potatoes and grate them into the collander.  Finely slice the onion and add it to the collander.  Sprinkle about a tablespoon of salt on the zucchini/potato./onion mixture and mix well.  Allow it to sit in the sink for 30+ minutes.  Periodically squeeze out the water.

Combine the eggs, herbs, panko, flour in a bowl.  Give the zucchini/potato/onion mixture one final squeeze and add it to the egg mixture.  Stir in the feta.

Put a good half cup of olive oil in a heavy frying pan and heat it over medium high burner.  Once the oil is hot, drop in large spoonfuls of the zucchini mixture.  Cook well on each side…about five minutes per side, until crispy brown.  Then drain the oil out of the latke out as you lift it out of the pan and then place it on a plate with paper towels.

Prepare the topping by mixing greek yogurt, zest, lemon juice, finely minced mint leaves plus about 1 1 tsp olive oil.

Can serve right away, or can prepare ahead and reheat on a cookie sheet in the oven for a few minutes.  (Good for leftovers too).  Spoon the topping on the latke when eating…yum!!

IMG_0888without topping

Tembelopita (lazy man’s pita)

  • 3 cups flour
  • 1 cup milk
  • 1/2 cup corn oil
  • water
  • ~16 oz feta crumbled

Mix the flour, milk, oil and 1 cup of water.  Mix well until batter flows but is not runny.  Add more water if needed. Spray a baking sheet with pam, and spread batter.  Sprinkle feta on top evenly.  Bake 360 deg for 45 min, bit longer if necessary.  The bottom should be golden and free from pan, Feta should be browned slightly.  Break/tear into pieces and devour. great with soup!

From Vasilis ❤