Recipes

As North America’s largest supplier of Greek, Turkish and Eastern European specialty foods, Krinos Foods is delighted to bring you almost 100 recipes from countless generations of home and professional cooks.

Throughout our recipes, you will find generous amounts of fresh fruits and vegetables, grains, nuts, legumes, herbs, seafood, cheese and yogurt and in smaller quantities, poultry and meat. Of course, at the core of every meal are dozens of different varieties of olives and olive oils.

COLD APPETIZERS

Carp Roe Dip (Taramosalata
Creamy Eggplant Dip (Melitzanosalata
Cucumber-Yogurt Dipping Sauce  (Tzatziki
Greek Olive Spread (Alifi apo Elies)
Potato-Garlic Puree (Skordalia)
Spicy Whipped Feta and Pepper-Spread (Tirosalata)

HOT APPETIZERS

Cheese-Filled Fillo Triangles (Tiropitakia)
Fried Cheese (Saganaki)
Fried Sweet and Hot Peppers (Piperies Tiganites)
Green Peppers Stuffed with Feta (Piperies Gemistes me Feta)
Grilled Octopus (Htapothi sta Karvouna)
Miniature Meatballs (Keftedakia)
Mussels with Wine and Feta (Mythia Saganaki)
Spinach and Cheese Triangles (Spanakopitakia)

SOUPS

Chicken and Rice Soup Avgolemono (Kotosoupa Avgolemono)
Classic Greek Lentil Soup (Faki)
Classic Greek Vegetable Soup (Lahanosoupa)
Fish Soup (Psarosoupa)
Fish Soup Avgolemono (Psarosoupa Avgolemono)
Fisherman’s Soup (Kakavia)
Greek Bean Soup (Fasolatha)

SALADS

Artichoke Hearts with Capers and Dill (Anginares Salata me Kapari kai Anitho)
Beet Salad (Patzarosalata)
Bulgur Salad with Tomatoes and Cucumber (Pligourosalata)
Cooked Wild Greens (Horta)
Greek Giant Bean Salad (Gigantes Salata)
Greek Slaw (Lahanosalata)
Greek Villager’s Salad (Horiatiki)
Green Bean Salad with Pine Nuts and Tomatoes (Fasoulosalata me Koukounaria)
Orange and Olive Salad (Salata me Portokalia kai Elias)
Roasted Red Pepper Salad with Feta and Herbs (Piperies Florinis)

SAVORY PIES

Chicken Pie with Rice and Raisins (Kotopita)
Greek Pizza (Pitsa Elliniki)
Leek Pie Filling (Prasopita)
Onion Pie (Kremydopita)
Spicy Meat Pie (Kreatopita)
Zucchini Pie (Kolokithopita)Onion Pie (Kremydopita)

MEAT AND POULTRY

Beef and Quince Stew (Moschari me Kydonia)
Braised Chicken in Aromatic Tomato Sauce (Pasitsatha)
Chicken Stewed with Okra (Kotopoulo me Bamies)
Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai Elies)
Classic Roasted Leg of Lamb with Potatoes (Arnaki Psito sto Fourno)
Corfiot Veal with Vinegar Sauce (Sofrito)
Grilled, Skewered Lamb (Souvlaki)
Lamb Braised with Artichokes and Egg-Lemon Sauce (Arni me Anginares Avgolemono)
Lamb En Papilotted (Arnaki Klephtiko)
Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee)
Meat and Orzo Oven-Baked Stew (Yiouvetsi)
Pork Braised with Celery and Leeks (Hirino me Selina kai Prasa)
Pork Braised with Red Wine and Coriander (Afelia Kyprou)
Veal Stew (Stifatho)


FISH AND SEAFOOD

Fish Baked with Tomatoes and Herbs (Psari Plaki)
Fried Salt Cod with Skordalia (Bakaliaros Skordalia)
Fried Squid rings (Kalamaraki Tiganito)
Garlic-Scented Fish Stew (Bianco)
Octopus with Ouzo and Kalamata Olives (Htapothi me Elies kai Ouzo)
Peppery Baked Fish (Bourtheto)
Red Mullet Baked in Grape Leaves (Barbounia Psita sta Klimatofylla)
Shrimp Saganaki (Garides Saganaki)

PASTA

Egg Noodles with Warm Tahini-Yogurt Sauce (Hilopittes me Tahini kai Yiaourti)
Macaroni Casserole (Pastitsio)
Pasta with Olive Sauce (Makaronia me Salsa Elias)

VEGETABLES AND BEAN DISHES

Artichoke and Fresh Fava Bean Stew (Anginares kai Koukia Stifatho)
Artichokes Constantinople Style (Anginares a la Polita)
Baked Vegetable Medley (Briam)
Eggplants in Tomato Sauce with Feta (Melitzanes Yiahni me Feta)
Fresh Green Bean Ragout (Fasolakia Lathera)
Greek Risotto with Fresh Spinach and Feta (Spanakorizo)
Meat-Filled Zucchini with Yogurt Sauce (Yemista Kolokithakia me Yiaourti)
Puree of Yellow Split Peas (Fava)
Stuffed Tomatoes and Peppers (Yemista)

SWEETS

Baked Quince with Yogurt (Kythoni Psito me Yiaourti)
Baklava (Baklava)
Baklava with Dried Apricots (Baklava with Dried Apricots)
Braided Greek Easter Biscuits (Koulourakia Lambriatika)
Custard-Filled Pastry (Galaktoboureko)
Figs Poached in Mavrodaphne and Served with Manouri (Sika me Krasi Mavrodaphne)
Halvah (Halouva)
Halvah Ice Cream (Halouva Pagoto)
Honey-Soaked Walnut Cake (Karydopita)
Honey-Soaked Yellow Cake (Ravini)
Nut-Shredded Wheat Rolls (Kataifi)
Olive Oil Biscuits with Cumin and Sesame (Koulourakia me Kimino kai Sousami)
Rice Pudding (Rizogalo)
Shortbread Cookies (Kourambiethes)
Syrup-Soaked Biscuits (Melomakarona)
Tahini Cake (Keik apo Tahini)
Yogurt-Lemon Pound Cake (Yiaourtopita)