Ginosko Greek: Unraveling the Meaning Behind the Name

Delicious Ginosko Greek Recipes You Need to Try This WeekGreek cuisine is celebrated for its vibrant flavors, fresh ingredients, and heart-healthy options. The Ginosko approach to food emphasizes using local, high-quality ingredients that showcase the rich culinary traditions of Greece. Here are some delectable Ginosko Greek recipes you can easily try this week, guaranteed to delight your taste buds.

Classic Greek Salad (Horiatiki)

Ingredients:

• 300 g ripe tomatoes, diced
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• 200 g feta cheese, crumbled
• 100 g Kalamata olives
• 60 ml extra virgin olive oil
• 15 ml red wine vinegar
• Salt and pepper to taste
• Dried oregano (optional)

Instructions:

1. Combine tomatoes, cucumber, red onion, and olives in a large bowl.
2. Drizzle with olive oil and vinegar. Toss gently and season with salt, pepper, and oregano.
3. Top with crumbled feta cheese before serving.

Spanakopita (Spinach Pie)

Ingredients:

• 500 g fresh spinach, washed and chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 200 g feta cheese, crumbled
• 100 g fresh dill, chopped
• 100 g butter, melted
• 8 sheets of phyllo pastry
• Salt and pepper to taste

Instructions:

1. In a pan, sauté onion and garlic until translucent. Add spinach and cook until wilted. Remove from heat and let cool.
2. Mix spinach mixture with feta cheese, dill, salt, and pepper.
3. Preheat your oven to 180°C.
4. Brush a baking dish with melted butter. Place one sheet of phyllo pastry, brush with butter, and layer the next sheet. Repeat for 4 sheets.
5. Spoon the spinach mixture onto the layered phyllo and fold over the edges. Continue layering phyllo and brushing with butter until the filling is enclosed.
6. Brush the top with butter and score lightly. Bake for 30-40 minutes until golden brown.

Moussaka (Layered Eggplant Dish)

Ingredients:

• 2 medium eggplants, sliced
• 400 g ground beef or lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 400 g canned tomatoes
• 100 ml red wine
• 75 g grated Parmesan cheese
• 500 ml béchamel sauce
• 50 ml olive oil
• Salt and pepper to taste
• Ground cinnamon (optional)

Instructions:

1. Preheat your oven to 180°C.
2. Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
3. Sauté onions and garlic in olive oil until softened. Add ground meat and cook until browned. Stir in canned tomatoes and red wine. Simmer for 20 minutes, adding salt, pepper, and cinnamon to taste.
4. Grill or pan-fry eggplant slices until cooked and golden.
5. In a baking dish, layer half of the eggplants, half of the meat mixture, and half of the béchamel sauce. Repeat the layers, finishing with béchamel on top. Sprinkle with Parmesan cheese.
6. Bake for 45 minutes until the top is golden.

Tzatziki (Yogurt and Cucumber Dip)

Ingredients:

• 300 g Greek yogurt
• 1 cucumber, grated and drained
• 2 cloves garlic, minced
• 15 ml olive oil
• 10 ml white vinegar
• Salt and pepper to taste
• Fresh dill (optional)

Instructions:

1. In a bowl, combine the yogurt, grated cucumber, garlic, olive oil, and vinegar.
2. Mix well and season with salt, pepper, and dill, if using.
3. Chill in the refrigerator for at least an hour before serving.

Roasted Lemon Potatoes

Ingredients:

• 500 g baby potatoes, halved
• 60 ml olive oil
• 60 ml fresh lemon juice
• 4 cloves garlic, smashed
• 15 g oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C.
2. In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Toss the potatoes in the mixture and transfer to a baking tray.
4. Roast for 40-45 minutes until golden and crispy, turning occasionally.

Baklava (Sweet Pastry)

Ingredients:

• 300 g phyllo pastry
• 200 g walnuts, finely chopped
• 200 g almonds, finely chopped
• 150 g butter, melted
• 100 g sugar
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