Greek Egg-Lemon soup                            

Source:   Zane, Eva. 1970.  Greek Cooking for the Gods.


Serves 6, double for party

8 cups chicken broth

1 cup raw rice

4 eggs, separated

Juice of 2 lemons


Lemon slices for garnish


Bring chicken broth to a boil, salt to taste, add rice and simmer covered for 20 minute; then remove from fire.  In a bowl, beat egg whites until stiff; add yolks and beat well; slowly add lemon juice to eggs, beating continuously; then add 2 cups of the hot chicken broth and do not stop beating (The constant beating is the secret to prevent curdling of the delicate soup).  When the egg and broth are will mixed, pour this mixture into the remaining broth and rice.  Stir well over heat but do not allow to boil.  Serve at once in bowls, garnished with thinly sliced lemon.





Baclava (Baklava—nut and filo pastry)

Feel free to purchase

Bring about 2 dozen pieces to the party, cut in half if large


 Fruits et Fromages (Fruits and Cheeses)

To serve 10 people

Platter of your choice of seasonal fruits cut in serving pieces before you arrive

Platter of cheeses – French and Greek, with serving knives

Sliced baguettes for cheese, about three loaves, in baskets


Galatopureco (Galactoboureko—Custard with Filo)

Zane, Eva. 1970. Greek Cooking for the Gods. Pg. 69

Serves 12


1 recipe Custard ala Grecque (Galatopeta, Pg 68.)  Recipe below.

1 pound filo leaves

Melted sweet butter

Spiced Syrup (recipe below)


Prepare the custard and syrup according to the recipes below and allow to cool.  Grease a 9 x 13 x 2 pan and place about 10 sheets of the filo leaves in the bottom of the pan, each individually brushed with melted butter.  Pour the cooled custard mixture into the pan and spread evenly.  Cover the custard with the remaining filo sheets, brushing each sheet with melted butter.  With a sharp knife or razor blade, cut the top layer of pastry into 3-inch squares.  Bake at 350 degrees F for 1 hour.  Remove from oven and pour cool syrup over the pan so that it saturates the filo and custard thoroughly.  Allow to cool before serving.


Variation in Rolls.  Cut filo sheets in half and brush with melted butter, fold sheets in half to form a square.  Place a tablespoon of custard mixture in a corner of each square, turn the other corners in and fold as you would a jelly roll.  Place rolls in a buttered baking pan and brush with melted butter.  Bake at 350 degrees until golden brown.  When cooked, pour the spiced syrup over the rolls. For buffets, make these even smaller.  Use 4-inch strips of filo, use 1 tsp of the custard and follow the same procedure as for larger rolls.


Custard a la Grecque (Galatopeta)

1 quart whole milk

1 ¾ cups sugar

¾ cup farina

1 cup butter

10 eggs, separated

2 tsp grated orange rind

1 tsp vanilla

2 jiggers peach liqueur, or orange liqueur



In a large saucepan heat milk and ½ of sugar over a low fire until warm.  Add farina slowly, stirring constantly with a wooden spoon until it thickens and is smooth.  Add the butter and stir until completely blended.  Remove from fire, add vanilla, orange rind and liqueur.  Stir well and allow to cool.  Beat egg yolks and remaining sugar until frothy with an electric or hand beater.  Beat egg whites until stiff and fold into yolks.  Add farina mixture and stir well.  Pour batter into a greased 9x13x2 pan and bake at 350 degrees F for 35 minutes.  Test with a blade of a knife for doneness and remove from oven.  To serve, sprinkle very lightly with cinnamon.  Allow to cool and cut into 2-inch squares.  Serve with spiced syrup.


 Spiced Syrup

1 cup water

1 ½ cups sugar

1 tsp vanilla

2 jiggers peach or orange liqueur

3 whole cloves

1 cinnamon stick

2 tsp grated orange zest


Bring to a boil all ingredients except vanilla and liqueur.  Simmer over a low fire for about 15 minutes.  Add vanilla and liqueur.  Remove from fire and cool.


Chocolate Truffle Tart

Source:  O’Connor, Jill. 2000.  Simple French Desserts.  Pg. 68.

Serves 8


6 oz semisweet or bittersweet chocolate, or semisweet chocolate morsels

1 cup heavy cream

2 Tbs granulated sugar

1 Tbs unsweetened Dutch processed cocoa powder, plus more for dusting

½ tsp vanilla

2 Tbs dark rum, Cognac or whiskey

1 large egg

One 9 ½ inch partially baked sweet pastry dough pie shell in a tart pan with removable sides (Recipe below)

Crème Chantilly (sweetened whipped cream with a little vanilla)


Place a non-insulated baking sheet on the bottom shelf of the oven.  Preheat oven to 375 degrees F.


Place the chocolate in a medium bowl.  Combine the cream and sugar in a medium saucepan.  Sift the cocoa powder into the cream.  Stir over medium heat until bubbles form around the edge of the pan and the cream is just about to come to a boil.  Remove from heat and pour the cream over the chocolate.  Let sit for 30 seconds to soften the chocolate.  Stir until smooth.


Whisk the vanilla, rum, and egg into the chocolate mixture until smooth.  Pour the filling into the tart shell and place on the baking sheet in the over.  Bake for 12-15 minutes or until just set.  The filling will firm up as it cools.


Remove the baking sheet and tart from the oven.  Place it on a wire rack and let the tart cool to room temperature.  Dust with cocoa powder.  Remove the outer ring of the tart pan, leaving the tart on the removable bottom.  Transfer to a serving platter or slice and place individual servings on dessert plates.  Serve with Crème Chantilly.


Sweet Pastry Dough (for one 9 ½ inch tart pan)

 5 Tbs unsalted butter, softened

½ cup powdered sugar, sifted

1 egg yolk at room temperature

½ tsp Vanilla

¼ tsp salt

1 ¼ cups unbleached all-purpose flour

In a large bowl, using an electric mixer, beat the butter and sugar together until creamy.  Beat in the egg yolk and vanilla.  Sift in flour and salt and beat at low speed until a soft dough forms.  Or combine butter and sugar in a food processor and pulse until combined and creamy.  Add the egg yolk and vanilla and pulse to combine.  Add the flour and salt and pulse just until a soft dough forms.

Pat the dough into a disk, roll into an 11-inch circle between two sheets of plastic wrap or waxed paper.

Remove the top sheet and invert the pastry into the tart pan.  Using the upper sheet, ease the pastry into the tart pan, pressing the dough into the corners and up the sides of the pan without stretching the dough.  Remove the plastic.  If the dough is too soft and sticks, wrap i9t and put it in the refrigerator for a few minutes to firm up.  Roll the rolling pin over the tart pan to cut off the excess dough.  Generously prick the bottom of the tart shell with a fork.

Cover the tart shell lightly with plastic wrap and refrigerate for 30 minutes.  Then freeze for 30 minutes.  Tart shell can be frozen. Well wrapped for up to a week.


Partially baked shell.  Place an oven rack on the bottom shelf of the oven.  Heat the oven to 400 degrees F.  Place the dough-filled tart pan on a heavy baking sheet and bake for 10 minutes or until the pastry is set.  Reduce the oven temperature to 375 degrees F and continue baking for 10-12 minutes or until the pastry is a pale golden brown and the interior is dry.





Rouget ou Sinagrida Mediterranean Plaki (Greek Psari Plaki –baked fish in tomato sauce)

Source:   Zane, Eva. 1970.  Greek Cooking for the Gods.  Pg. 86.


Serves 6-8, increase to serve 10 for party

3-4 pounds white fish filets, about an inch thick—cod, striped bass, seabass, snapper,  or halibut filets (rouget is red mullet; sinagrida is a Mediterranean bass—neither available here)

Juice of 1 lemon

3 onions, thinly sliced

1 cup parsley, finely chopped

2 garlic cloves minced

1, 16 oz. can whole tomatoes

Olive oil

1 cup clam broth

1 cup white wine

3-4 fresh tomatoes, sliced


Salt and pepper


Grease a baking pan with olive oil and spread half of the parsley on the bottom.  Lay the fish on the parsley and onions, pour the lemon juice over the fish and season with salt and pepper.  Combine garlic, parsley, canned tomatoes, wine and clam broth with ½ cup olive oil, mix and pour over the fish.  Place fresh tomato slices over the fish, sprinkle with oregano and bake at 350 degrees F for 1 hour, basting occasionally.



Saumon Sauce Crevettes (Salmon with Shrimp Sauce) Garlic Dijon Shrimp and Salmon

Source:  Crème de la Crumb,

Serves 4; increase to serve 10 for party


4, 6oz. salmon fillets, skinless

1/2 pound medium raw shrimp, peeled and de-veined, tails removed

4 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried Italian seasoning herbs, or 1 Tbs fresh herbs, see note below

Garlic Dijon Sauce

8 tablespoons butter, melted, (1 stick or 1/2 cup), or half olive oil or all olive oil

2 tablespoons honey

2 tablespoons Dijon mustard

2 teaspoons whole grain Dijon mustard

3 teaspoons minced garlic

Salt and pepper, to taste

1 tablespoon chopped fresh dill

Drizzle salmon with olive oil, rub over whole surface, then season with salt, pepper, and half of the herbs. Repeat process with the shrimp. 

To make the sauce, stir together all ingredients in a bowl and set aside. 

Place salmon in a baking dish and top each piece with 3-4 shrimp. Drizzle half of the sauce over the shrimp and salmon; reserve the other half for use later. Cover the pan with foil to seal. 

Bake, covered, at 400 degrees F for 15-20 minutes or until salmon and shrimp are just cooked through. 

Drizzle with the reserved sauce (you may need to microwave it for a few seconds first if the butter has cooled) and top with additional fresh chopped dill if desired. 

For the Italian seasoning dried herbs, you can also substitute with 1/4 teaspoon each dried oregano, dried thyme, dried basil, and dried parsley. Or ¾ tsp each of finely chopped fresh oregano, fresh thyme, fresh basil and fresh parsley, or combination of fresh and dried herbs





Rice “Oriental” to accompany roast chicken—Spanakorizo (Greek Spinach and Rice Pilaf)

Source:  Zane, Eva. 1970.  Greek Cooking for the Gods. Pg. 43


Serves 6, double for party


2 pounds fresh baby spinach, or 2 boxes frozen chopped spinach, thawed and liquid squeezed out

1 cup uncooked rice

2 medium onions, minced

1 garlic clove, minced

2 bay leaves

2 cups beef broth

2 Tbs tomato sauce

2 Tbs olive oil

Salt and pepper (no salt needed if beef broth is salty; taste for salt)

Lemon juice

Feta Cheese


Wash and dry fresh spinach (if using) and tear into pieces.  Sauté onions, garlic and rice in olive oil until onions are soft and golden.  Add tomato sauce and stir.  Add spinach, bay leaves, salt and pepper.  Mix well and add beef broth.  Cover and simmer over low fire for 20-25 minutes or until rice is tender.  Remove bay leaves.  Sprinkle with lemon juice and top with crumbled feta cheese.




Pois a la Francaise (French peas with lettuce)

Source:  Garvin, Fernande.  1958.  The Art of French Cooking. Pg. 149


Serves 4, triple for party


2 cups shelled peas, (fresh or frozen)

6 romaine lettuce leaves, sliced

6 small white onions, peeled

1 ½ tsp sugar

2 sprigs parsley

3 Tbs butter

1 tsp salt

½ tsp pepper

½ cup water


In a saucepan, combine peas, lettuce, onions, sugar, parsley, one Tbs butter, salt and pepper.  Mix well.  Let stand for 1 hour.  Just before cooking, add water, cover and bring to a boil.  Cook briskly for 25 minutes, when liquid in the pan should be reduced to approximately 2 Tablespoons. Remove pan from fire and add 1 Tbs butter.  Do not stir but roll pan gently until butter is melted.


Legumes Variés Vinaigrette      

Platter of cold cooked vegetables (beans or chickpeas, lentils, string beans, beets) and sliced tomatoes, each dressed separately in vinaigrette with chopped parsley and minced red onion.

Vinaigrette dressing

Makes about ¼ cup, (increase for party as needed)

1 tsp salt

¼ tsp pepper

1 Tbs wine vinegar

3 Tbs olive oil, or part olive and part canola)






Agneau Roti à la Palikare (Greek Arni ala Pallakari—“Bandit” style leg of lamb in foil)

The term pallakari refers to the brave guerillas who fought the Turks in 1821.

Source:  Zane, Eva. 1970.  Greek Cooking for the Gods. Pg. 107.


Serves 4 or 5 (generously)

1 leg of lamb, 4 or 5 pounds (trim off most of the fat)

Salt and pepper

2 garlic cloves, minced


2 pounds pearl onions

2 Tbs chopped parsley

2 Tbs chopped fresh mint

1 cup white wine

½ cup olive oil

Juice of 2 lemons

1 Tbs oregano


Wash and dry the lamb.  Rub it with salt and pepper and garlic.  Melt ¼ lb butter in a deep skillet, and brown lamb gently until brown on all sides.  Remove lamb, strain and reserve the butter.  Brush a large double sheet of heavy duty aluminum foil or parchment paper with butter and place the lamb in the center.  Meanwhile sauté parboiled onions until golden brown in 3 Tbs butter with parsley, mint, salt and pepper.  Surround the lamb with pearl onions and brush with pan juices from the onions and the reserved butter from the lamb over the leg.  Pour wine, olive oil and lemon juice over the lamb; sprinkle with oregano; fold foil around the lamb and seal tightly.  Place on a greased roasting pan in a 375 degree F oven for 3 hours.  To barbecue the roast, placed sealed foil on a rack over the coals and roast for about 3 hours.  Bring the lamb to the table in its foil on a platter, surrounded by watercress and tomato halves topped with Kalamata olives. 



Moussaca (Moussaka, Greek meat and eggplant casserole)

Source:  Zane, Eva. 1970.  Greek Cooking for the Gods. Pg. 39

Makes 12 servings

3 eggplants (large)

2 lbs ground beef, lamb or combination

2 onions, chopped

3 garlic cloves, minced



1 tsp fines herbes

4 Tbs parsley, chopped

1 can tomato sauce (8 oz)

½ cup red wine

Olive oil


Salt and pepper

4 cups béchamel sauce (recipe follows)

Grated cheese (parmesan, mizithra)


Peel and cut eggplant lengthwise into ½ inch slices, sprinkle with salt and set aside on paper towels to absorb moisture.  Meanwhile prepare the meat sauce.  Sauté the ground meat in butter, with salt, pepper, onions and garlic, crumbling the meat with a fork.  When the meat is evenly browned, add ½ tsp cinnamon, ¼ tsp nutmeg, fines herbes, parsley and tomato sauce; stir, mix well, add wine and simmer for 20 minutes.  Wipe the salted eggplant, lightly oil a skillet with a pastry brush and quick fry the eggplant over very high heat; lay on paper towels to drain.(By following this method carefully your eggplant will not absorb too much oil).  In a greased 9 x 13 x 2 baking pan, place a layer of eggplant, top with meat mixture, sprinkle with grated cheese, cover with the remaining eggplant, sprinkle with grated cheese and cover evenly with the bechamel sauce to which ¼ tsp nutmeg has been added.    Top lavishly with grated cheese and bake at 350 degrees F for 1 hour.  Allow to cool and cut into 3-inch squares. 


Bechamel Sauce pg 168.

Makes 2 cups (double recipe for moussaka)

2 cups hot milk

3 Tbs flour

¼ cup butter

Salt and white pepper



Melt butter in a pan, add flour and stir until smooth (and smells like pie crust).  Lower heat and gradually add the hot milk, stirring constantly until it thickens.  Season with salt and pepper.  Add nutmeg if used with moussaka.


Macaroni (Makaronia me Manitaria – Greek pasta with mushrooms)

Source:  Terzi, Popi, 2003.  Encore:  More of Popi’s Athenian Cuisine.  Pg. 101


Serves 4-6 (double recipe for party)

1 pound mushrooms

1 large onion, finely chopped

¼ cup butter or olive oil or combination

1 large carrot finely diced

1 bell pepper (red, orange or yellow) finely chopped

½ cup red vermouth

6 medium ripe tomatoes, peeled, seeded and chopped

¼ cup finely chopped fresh flat leaf parsley

Salt and pepper

1 pound spaghetti [short pasta might be easier for party buffet than long strands—e.g., shells, penne, etc.]

2 Tbs melted butter or olive oil

Grated Parmesan or Kefalotyri cheese


Trim and wipe mushrooms.  Dry and slice thinly.  Set aside.  Sauté onion in butter until soft.  Add mushrooms and sauté until liquid evaporates.  Add carrots and bell pepper and sauté a few minutes longer until vegetables soften.  Add vermouth, tomatoes, parsley, salt and pepper.  Bring to a boil.  Reduce heat and simmer on medium-low heat for 30 minutes, stirring occasionally.  Remove from heat.  While sauce is simmering, prepare macaroni.  Boil pasta in 4 quarts of boiling salted water for 20 minutes or to your taste.  Drain well.  Add melted butter and toss to combine.  Serve pasta with the sauce and sprinkle grated cheese over it.  Serve hot.




Poularde Roti Provencal Cresson accessed September 21, 2019

Serves 4, increase to 10 servings for party


8 boneless chicken thighs, with skin

1 Tsp freshly ground black pepper


½ to ¾ cup flour

3 Tbs olive oil

2 Tbs herbes de Provence

1 lemon, quartered

8-10 cloves garlic, peeled

4-6 medium shallots, peeled and halved

1/3 cup dry vermouth

4 sprigs fresh thyme for serving


Watercress tossed in vinaigrette for serving


Heat oven to 400 degrees.  Season the chicken with salt and pepper.  Put the flour in a shallow pan and lightly dredge the chicken, shaking to remove excess flour.  Swirl the oil in a large roasting pan and place the chicken in it.  Season chicken with herbes de Provence.  Arrange the lemon, garlic cloves and shallots around the chicken, then add vermouth to the pan around the chicken.    Put the pan in the oven and roast 25-30 minutes, then baste with pan juices.  Continue roasting for another 25-30 minutes or until the chicken is crisp and meat cooked through.


Serve on a platter garnished with thyme and surrounded by watercress salad (watercress tossed with vinaigrette just before serving).


Vinaigrette dressing

Makes about ¼ cup, (increase for party as needed)

1 tsp salt

¼ tsp pepper

1 Tbs wine vinegar

3 Tbs olive oil