Greek Easter is Approaching!

 

Greek Easter (Pascha) is just around the corner! It is, without a doubt, the most vibrant and meaningful time of year for our family.

For us, the holiday has always been about more than just the date on the calendar. It’s about the traditions that have been passed down through generations—the sound of laughter echoing through the kitchen, the scent of slow-roasting lamb, and the specific joy of the tsougrisma (the red egg cracking game) where everyone, from the youngest to the oldest, gets a bit too competitive.

These traditions are the threads that tie our past to our present. Whether it’s a large gathering or a more intimate dinner, the menu is a tribute to our heritage and the simple pleasure of sharing a meal with the people we love.

As you begin planning your own celebration, I’ve made it easy to bring a taste of these traditions to your table. Many of the staples from my own holiday menu are available right here on the site.

Here are a few favorites to get your menu started:

• Roast Butterflied Boneless Leg of Lamb: The quintessential centerpiece for any Greek feast.

• Shrimp Saganaki with Orzo: A savory, traditional dish that pairs perfectly with a holiday spread.

• Blastou (Yia Yia’s Cornbread): A rustic, comforting side that always reminds me of home.

• Baked Feta and Tomato: A simple yet classic appetizer that captures the bright flavors of the Mediterranean.

• Mediterranean Marinated Cheese: An easy, flavorful addition to your mezze platter.

I hope these recipes help you create new memories and honor old ones this season. Wishing you and your loved ones a beautiful and delicious celebration!

Shrimp Saganaki with Orzo

 

·      4 lbs large shrimp, peeled and deveined

·      ½ cup extra virgin olive oil

·      2 large onions, finely chopped

·      8 cloves garlic, minced

·      2 teaspoons dried oregano

·      1 teaspoon red pepper flakes (adjust to your spice preference)

·      2 (28-ounce) cans diced tomatoes, with their juices

·      1 cup dry white wine or ouzo

·      1 teaspoon salt

·      ½ teaspoon black pepper

·      12 ounces feta cheese, crumbled

·      Sliced black olives (optional)

·      Juice and zest of 2 lemons

·      Fresh parsley or mint for garnish

·      2 bags GF Orzo

 

1.  In a very large, deep oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic, dried oregano, and red pepper flakes, and cook until fragrant, about 1 minute.

2.  Pour in the diced tomatoes (with their juices), white wine (or ouzo), salt, and black pepper. Bring the sauce to a simmer, then reduce the heat and cook until the sauce has thickened slightly, about 20-25 minutes.

3.  Add the Shrimp and Feta. Arrange the shrimp evenly in the simmering sauce. Spread the shrimp out as evenly as possible in the pan, so that they all cook at the same rate.

4.  Crumble the feta cheese over the shrimp, distributing it evenly. Add the lemon zest. Cook until the shrimp are pink and cooked through, about 5-7 minutes. Be careful to not overcook.

5.  Preheat your broiler. Or oven  Place the skillet under the broiler for 1-2 minutes, or until the feta is golden brown in spots. Remove from the oven and squeeze the fresh lemon juice over the dish.

6.  Toss or pour over cooked Orzo.

Garnish generously with fresh parsley or mint.

Mediterranean Marinated Cheese

 

• 1 (8 ounce) block dill Havarti cheese
• 1 (8 ounce) block cream cheese, cold
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup white wine vinegar
• 1/4 cup finely chopped marinated, 
  drained sundried tomatoes
• 3 tablespoons finely chopped parsley
• 3 tablespoons finely chopped green onion
• 2 tablespoons finely chopped olives
• 1 clove garlic, finely minced
• 1 teaspoon sugar
• 1/4 teaspoon dried basil
• 1 1/4 teaspoons lemon pepper
• 1/2 teaspoon kosher salt
• crushed red pepper to taste

1. Place Havarti and cream cheese in freezer for 15 minutes while marinade is prepared.
2. Whisk oil, red wine vinegar, white wine vinegar, sun dried tomatoes, parsley, green onion, olives, garlic, sugar, basil, lemon pepper, salt, and crushed red pepper together in a bowl until well combined; set aside.
3. Cut Havarti block in half lengthwise, then cut each piece into 1/4-inch slices, to form squares. Repeat with cream cheese.
4.  Alternate cheese squares in a shallow baking dish with slices standing on each edge and sandwiched against each other. These can be arranged in 2 to 4 rows, depending on the size of the casserole dish. Pour marinade over cheese, cover, and refrigerate for at least 4 hours, or up to overnight.
5. To serve, transfer slices to a serving platter so they are still arranged in an alternating fashion. Spoon some of the marinade over the top. Serve with crackers.

Bake Feta and Tomato

 

• 1 container of grape tomatoes
• 1 8-ounce container of feta in brine (preferably organic), drained and cut into cubes
• Handful of fresh basil, chopped
• 4 garlic cloves, thinly sliced Salt and pepper to taste 1 teaspoon Italian seasoning
• ½ cup good quality Sicilian olive oil or similar

1. Preheat your oven to 400°F.
2. In a medium baking dish, add the tomatoes and feta.
3. Add the sliced garlic, Italian seasoning, salt, and pepper. Pour the olive oil over everything and toss to combine. Make sure the feta and tomatoes are in an even layer.
4. Bake for 35 minutes, or until the tomatoes are blistered and the feta is soft and melty.
5. If you like a toasty top, broil for the last 5 minutes.
6. Remove from the oven and sprinkle with the fresh, chopped basil.

Mediterranean (Greek) Pickles

 

Prep the Pickles

Wash about 1–1.5 lb. of mini cucumbers. You can leave them whole (pierce them a few times with a fork so the brine gets in), or cut them into spears.

Use a clean 32 oz glass jar (mason jar style) or two smaller jars.

Make the Brine

• Red Wine Vinegar Use a 1:1 ratio with the water
• Water: Use a 1:1 ratio with the vinegar
• Greek Salad Dressing flavor packet (or make your own)

1. Whisk the flavor packet into the vinegar and water until the salt and sugar are fully dissolved. 
2. You can simmer this on the stove for 2 minutes to ensure everything is integrated, then let it cool slightly.

Tuck these into the jar before adding the liquid:

• 2–3 smashed cloves.
• A few sprigs of fresh dill or oregano.
• A teaspoon of whole black peppercorns or a pinch of red pepper flakes for a tiny bit of heat.
• A few slices of red onion or even a couple of olives in the jar will infuse the cucumbers with that distinct Mediterranean deli flavor.

1. Pack the cucumbers and aromatics tightly into the jar.
2. Pour the brine over the cucumbers until they are completely submerged.
3. Seal the lid and give it a quick shake.
4. Refrigerate: Let them sit for at least 24 hours before eating. They will taste even better after 2–3 days and will stay fresh in the fridge for about 3 weeks.

Oven Braised Corned Beef

I'm converted to the oven method of cooking corned beef. You can't believe how flavorful the meat is by using this method instead of the "New England" method of boiling. With St. Patrick's Day coming, this recipe for preparing a corned-beef dinner might be just what you are looking for!

Zucchini and Onion with Tomato over Casarecce Pasta

• 1 lb Casarecce Pasta (or other short shapes like Cavatappi, Fusilli, or Penne)
• 3–4 Medium Zucchini (diced into 1/2-inch cubes or half-moons)
• 1–2 Medium Onions (finely sliced)
• 1–26 oz carton of Pomi Chopped Tomatoes
• 4-5 tbsp. Extra Virgin Olive Oil (enough to coat the pan)
• 2 tbsp. salted butter
• 3-4 Garlic Cloves (sliced)
• 1 tsp. Dried Oregano
• Salt and Freshly Ground Black Pepper
• Optional: Red pepper flakes (for heat)
• 1–1.5 cups Grated Cheese (Parmesan or Pecorino Romano, plus more for serving)
• Pasta Water (reserve at least 1 cup) 
• A few basil leaves for garnish

1. Quarter and slice the zucchini. Pat them dry with a paper towel to remove excess moisture for a firmer texture. Slice the onions and the garlic.
2. Bring a large pot of salted water to a boil.
3. While the water is heating, add olive oil and butter to a large skillet over medium-high heat. Add the sliced onions and cook until soft and translucent, which should take about five minutes.
4. Add the zucchini to the skillet and cook, stirring occasionally, until slightly tender. This usually takes eight to ten minutes.
5. Drop the Casarecce into the boiling water and cook until it is just shy of al dente.
6. During the last minute of the zucchini cooking, stir in the minced garlic and red pepper flakes. Season the mixture well with salt and pepper.
7. Reserve about a cup of the starchy pasta water before draining the pasta. Transfer the pasta directly into the skillet with the vegetables.
8. Add a splash of the reserved pasta water if needed and a small handful of grated cheese. Toss everything together vigorously over medium heat for a minute or two.
9. Plate the dish immediately and finish with a more cheese, a drizzle of olive oil and a few fresh basil leaves.