MY BIG FAT GREEK PIZZA
Make and share this My Big Fat Greek Pizza recipe from Food.com.
Provided by Kiwiwife
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400.
- rub pita with half oil.
- spread cheese on pita.
- lay on tomato slices.
- top with onion and drizzle with remaining oil.
- bake at 400 for 10-15 minutes.
- broil on high for 3-5 minutes till bubbly.
Nutrition Facts : Calories 346.9, Fat 15.4, SaturatedFat 2.2, Sodium 347.1, Carbohydrate 48.8, Fiber 7, Sugar 6.9, Protein 7.8
GREEK PIZZA
Provided by Giada De Laurentiis
Time 37m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the crust: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Dust a heavy baking sheet with cornmeal. Set aside.
- On a lightly floured work surface, roll out the dough into a 1/4-inch thick rectangle about 16 inches long and 8 inches wide. Transfer the dough to the prepared baking sheet.
- For the topping: In a large skillet, heat the oil over medium-high heat. Add the leeks and season with salt and pepper. Cook, stirring frequently until tender, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. In batches, add the spinach and cook until wilted, about 5 minutes. Remove the pan from the heat and add the feta cheese and mint. Season with salt and pepper, to taste.
- Using the tines of a fork, prick the surface of the dough all over. Spread the spinach mixture on top and dot with butter.
- Bake until the dough is golden and crunchy, 15 to 18 minutes. Cut into squares and serve.
MY BIG FAT GREEK BURGERS
Steps:
- Click here to see how she does it.
- In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, and salt and pepper.
- Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill and 1/4 teaspoon black pepper and stir to combine.
- Divide the turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal burgers closed. Season the burgers on both sides with the salt and remaining 1/4 teaspoon pepper.
- Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill the patties until cooked through, about 5 minutes per side.
- To serve, place a burger on the bottom half of each bun, top with about 2 tablespoons of yogurt sauce, then 2 or 3 cucumber slices and a lettuce leaf. Top with the other half of the bun and serve.
Nutrition Facts : Calories 360, Fat 10 grams, SaturatedFat 2.5 grams, Cholesterol 65 milligrams, Sodium 650 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 42 grams
MY BIG FAT GREEK BURGER
I was looking for ideas on how to use up some fresh dill when I came upon a recipe at myeatingwell.com. The cooked spinach not only adds some great flavor, it helps keep the extra lean beef moist and tender. Presented here are my modifications to their dish.
Provided by justcallmetoni
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine all ingredients for the yogurt sauce in a small bowl. Cover and chill until ready to serve.
- To prepare the burgers combine the spinach, feta, and herbs together in a medium bowl until just mixed. Gently fold in the ground beef taking care not to over mix as that will toughen the burger. Divide the mix into fourths and shape into patties.
- Prepare your indoor grill with a light coating of olive oil, olive oil flavored cooking spray would work well here. Cook the burgers about 4 minutes on the indoor grill.
- To serve your burgers, split the warmed pita bread and the burgers. Allow diners to adorn with onion slices, cucumbers, tomatoes and sauce to taste.
MY BIG FAT GREEK MEAT & PASTA CASSEROLE
My recipe for Pastitsio, the classic Greek meat-and-pasta dish, takes a bit of work but is so worth it. This can prepared with all ground beef, or a ground beef/lamb blend. Recipe may be halved and baked in slightly less time in an 8 x 8 baking dish (remember to use exactly half of all listed ingredients!).
Provided by The Spice Guru
Categories One Dish Meal
Time 3h
Yield 12 serving(s)
Number Of Ingredients 45
Steps:
- IN a large food processor, chop 1 large onion, 1 medium bell pepper, one handful pitted kalamata olives, 1 handful flat leaf parsley leaves, and 8-12 garlic cloves.
- HEAT 2 tablespoons extra virgin olive oil in a large saucepan over medium heat; ADD the above chopped vegetables, 1 1/2 lbs lean ground beef, 1 teaspoon fine sea salt and 1/2 teaspoon fresh ground black pepper; SAUTE until meat is browned and vegetables have softened.
- ADD 1 (14 ounce) can diced tomatoes, 3/4 cup dry Greek red wine, 1 (6 ounce) can tomato paste, 2 tablespoons red wine vinegar, 2 teaspoons Greek honey, 1 1/4 teaspoons crushed dried oregano, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon freshly grated nutmeg, 1/2 tablespoon ouzo or 1/4 teaspoon pure anise extract, 1/4 teaspoon fresh grated lemon zest, 1/4 teaspoon crushed dried mint, 1/4 teaspoon fresh ground white pepper, 1 pinch crushed red pepper flakes, and 3 tablespoons grated parmesan cheese; STIR well; COVER; REDUCE heat; SIMMER for 45 minutes or longer (sauce will be thick); RE-SEASON sauce to taste with fine sea salt if needed (leave sauce just slightly under-salted since sauce will concentrate while baking).
- SEPARATE 4 large eggs and retain yolks in a medium to large mixing bowl (refrigerate egg whites sealed, for another use while fresh); WHISK in 4 cups whole milk until smooth; ADD 2 teaspoons extra virgin olive oil, 2 teaspoons fresh lemon juice, 1 level teaspoon fine sea salt, 1/2 teaspoon fresh ground white pepper, 1/4 teaspoon freshly grated nutmeg, 1/8 teaspoon garlic powder, and 1 pinch cayenne pepper; WHISK again until blended; SET aside.
- MELT 1/2 cup salted butter over low heat; ADD 1/2 cup all-purpose flour and cook for just one minute; POUR milk and egg mixture all at once into roux while whisking constantly; CONTINUE whisking often until sauce thickens up and begins to bubble; REMOVE from heat; WHISK in 3/4 cup powdered parmesan cheese until smooth and glossy; COVER loosely with plastic wrap; BLEND 1/2 cup of the BECHAMEL into the fully-simmered SAUCE.
- COOK the PASTA according to package directions for al dente (salt the boiling water and add olive oil to prevent boiling over); ALLOW to drain; MEANWHILE, into previous empty boiling pot add 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lemon juice, 2 tablespoons grated parmesan cheese, 1 tablespoon minced flat leaf parsley, 1/8 teaspoon garlic powder and 1/8 teaspoon fresh ground white pepper; STIR; ADD drained pasta and toss; RE-MOISTEN pasta if needed with water.
- PREHEAT oven to 350 F; SPRAY a 2-3 quart casserole dish with non-stick cooking spray; SPREAD 1/2 (one half) of the PASTA in bottom of baking dish; POUR the entire SAUCE mixture then smooth; ADD the remaining pasta over the SAUCE; POUR all of the BECHAMEL sauce over the pasta; LEVEL and smooth bechamel sauce. NOTE: YOU CAN SPRINKLE THE TOP OF CASSEROLE NOW LIGHTLY WITH GRATED PARMESAN CHEESE (PLUS MINCED FRESH PARSLEY IF DESIRED) OR YOU CAN GARNISH WHILE STILL HOT, JUST AFTER BAKING.
- BAKE for 1 hour.
- ALLOW to set 20 minutes before slicing.
- SERVE and enjoy!
Nutrition Facts : Calories 514.3, Fat 25.1, SaturatedFat 11.5, Cholesterol 134.5, Sodium 793.9, Carbohydrate 44.2, Fiber 3.1, Sugar 8.8, Protein 25.1
MY BIG FAT GREEK SEASONING
My MSG-free recipe for authentic Greek seasoning is the best you will ever taste... and has less sodium than the leading brand.
Provided by The Spice Guru
Categories Vegetable
Time 15m
Yield 36 serving(s)
Number Of Ingredients 21
Steps:
- NOTE: PLEASE PREPARE THIS RECIPE EXACTLY AS WRITTEN, WITH NO SUBSTITUTIONS OR OMISSIONS. GARLIC SALT AND/OR ONION SALT MAY BE SUBSTITUTED BY USING 50% GARLIC POWDER OR ONION POWDER WITH 50% FINE SEA SALT. IF YOU MUST SUBSTITUTE THE VEGETABLE BOUILLON POWDER, USE CHICKEN BOUILLON POWDER. MEASURE all of the SPICE MILL INGREDIENTS into a clean spice mill or coffee grinder.
- MILL mixture for 10 seconds.
- STOP then shake spice mill.
- REPEAT milling and shaking procedures until mixture is finely ground.
- TRANSFER mixture to a resealable container.
- ADD the SHAKE-IN INGREDIENTS.
- SEAL the container.
- SHAKE until thoroughly blended.
- STORE tightly sealed in a cool, dry place away from light.
- ENJOY measure-for-measure an all-purpose seasoning for your favorite savory Greek recipes.
Nutrition Facts : Calories 22.9, Fat 0.5, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 5.4, Fiber 1.8, Sugar 0.1, Protein 0.6
QUICK CHUNKY GREEK PIZZA
This recipe is quik and easy. It is low in fat and absolutely deliscious. If cut into small portions, this recipe is perfect for appitizers. If you are looking for something loaded with flavour, well, you have found the right recipe.
Provided by lynzey
Categories Cheese
Time 30m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- Crust-- Sift first eight ingredients together in a bowl.
- Combine yogurt and oil together in a seperate bowl.
- Make a well in the centre of the dry ingredients and pour yogurt and oil mixture into the well.
- Carefully fold ingredients together until dough forms.
- Knead dough into a ball and let stand.
- Topping-- Combine first seven ingredients of topping in a bowl.
- Roll dough out onto a pizza pan or cookie sheet.
- Spread half of mozzarella onto dough.
- Spread topping evenly over cheese.
- Sprinkle the rest of the mozzarella along with the parmisan over topping.
- Bake in oven preheated to 400 for 20 to 30 minutes.
- Enjoy!
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- To prepare this feta cheese pizza recipe, start by making the dough. Add into the bowl of the electric mixer the water along with the yeast. Stir with a fork and wait 3-4 minutes, for the yeast to be completely dissolved and starts bubbling. Pour in a splash of milk. Into the same bowl, add the flour, the salt and sugar. Using the dough hook, mix all the ingredients in low speed for about 5-7 minutes, until the dough becomes an elastic ball. Whilst mixing, pour in the olive oil. When done, remove the dough from the hook and check out its texture. It should be smooth and elastic and slightly sticky. If it is too sticky, add just a little more flour (1/2 tsp), mix and check again.
- Coat lightly the dough with some olive oil, place the dough inside and cover with plastic wrap. Let the dough sit in warm place for at least 30 minutes, until it doubles it’s size.
- Take the dough out of the bowl knead for a while, to deflate it and split in 3 evenly sized balls. Using a rolling pin, stretch out each ball, on a floured surface, and shape into a thin round shaped pizza base (0.5 cm thick)
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