Can someone give me 4 Greek dishes, easy enough for a whole class of international cooking to prepare?

Answer 1

I found these websites, I hope they help...

http://greekfood.about.com/od/tipsnutritionmenus/tp/qkappetizers.htm
http://allrecipes.com/recipes/world-cuisine/europe/greece/main.aspx

Answer 2

Easy? Meze (appetizers) are pretty easy.
I have two...

Dakos (DAH kohss):
1/2 of a large round barley rusk (about 5 inches diameter)
1 large or 2 small ripe tomatoes skinned, and coarsely grated
2 heaping tablespoons of crumbled feta
extra virgin olive oil
freshly ground pepper
Rigani (greek oregano)

Run water over the rusk to moisten.
Grate the tomato into a strainer over a bowl so most of the liquid drains off.
Spread tomato on the rusk and top with feta.
Sprinkle with pepper and a good amount of oregano, and drizzle with olive oil.


And

Proheira Tyropitakia (PRO-hee-rah tee-ro-pee-TAHK-yah):
sliced white day-old bread
5 eggs
1 1/2 cups grated regato
olive oil
chopped fresh flat-leaf parsley
Remove crust from bread
Use cookie cutter to make small shapes.
Preheat a medium-sized frying pan over low heat.
Whisk the eggs and mix in the cheese with a wooden spoon.
The mixture should be thick (add more cheese if necessary)
Add 2 tablespoons of olive oil to the pan and turn heat to medium.
Dip bread into cheese and egg mixture
Fry until golden brown on both sides.
Add oil as needed for each batch.
Drain on paper towels sprinkle chopped parsley on top and serve hot.

Answer 3

Just had this for dinner tonight was very good.

Moussaka with Roasted Aubergines and Ricotta

This recipe is a Greek classic


Serves 6

Ingredients
1 lb (450 g) minced Scotch lamb
2 medium-sized aubergines
2 tablespoons olive oil
2 medium onions, peeled and chopped small
2 cloves garlic, peeled and chopped
1 heaped tablespoon chopped fresh mint
1 heaped tablespoon chopped fresh parsley
1 level teaspoon ground cinnamon
2 rounded tablespoons tomato purée
3 fl oz (75 ml) red wine
salt and freshly milled black pepper

For the topping:

9 oz (250 g) ricotta
10 fl oz (275 ml) whole milk
1 oz (25 g) plain flour
1 oz (25 g) butter
¼ whole nutmeg, grated
1 bay leaf
1 large egg
1 level tablespoon grated Parmesan (Parmigiano Reggiano)
salt and freshly milled black pepper


You will also need an ovenproof baking dish measuring 10 x 8 inches (25.5 x 20 cm), 2 inches (5 cm) deep, and a 14 x 11 inches baking sheet.

First of all you need to prepare the aubergines to get rid of their high water content and concentrate their flavour. To do this, remove the stalks and, leaving the skins on, cut them into approximately 1½ inch (4 cm) chunks. Then place them in a colander and sprinkle them with about 1 level dessertspoon of salt. Now put a plate on top of them and weigh it down with something heavy, then put another plate underneath to catch the juices. Leave them like this for 1 hour. Then, shortly before the end of this time, pre-heat the oven to its highest setting. When the hour is up, squeeze out any of the excess juice from the aubergines with your hands and dry them as thoroughly as you can in a clean cloth. Next, spread them out on the baking sheet, drizzle 1 tablespoon of the olive oil over them and toss them around to get a good coating. Now pop the baking sheet in the oven and roast the aubergines for 30 minutes or until they are tinged brown at the edges.

Meanwhile, heat the remaining olive oil in your largest frying pan and fry the onions and garlic gently for about 5 minutes. After that, turn the heat up high, add the minced lamb and brown it for a few minutes, turning it and keeping it on the move. Now cook the whole lot, stirring all the time, for 2-3 minutes. Then reduce the heat and, in a small bowl, mix the mint, parsley, cinnamon, tomato purée and red wine. When they're thoroughly combined, pour them over the meat, season well and cook the whole lot very gently for about 20 minutes, stirring from time to time so it doesn't catch on the base of the pan.

Now remove the aubergines from the oven and reduce the temperature to gas mark 4, 350°F (180°C). It's a good idea to leave the oven door open to cool it down a bit.

Next, make the topping by placing the milk, flour, butter, nutmeg and bay leaf in a saucepan. Using a balloon whisk, whisk over a medium heat until everything comes up to simmering point and the sauce becomes smooth and glossy. Now turn the heat down to its lowest setting and let the sauce cook gently for 5 minutes. Then taste and season, discarding the bay leaf, remove the saucepan from the heat and let it cool a little before whisking in the ricotta and egg. Give it a good whisk to blend everything thoroughly.

Finally, combine the roasted aubergines with the meat mixture and transfer it all to the baking dish. Then pour the topping over, sprinkle the surface with the Parmesan and bake on the centre shelf of the oven for 50 minutes, by which time the top will be golden brown. Let it stand for 10 minutes to settle, then serve with brown rice and a Greek-style salad of cucumber, tomatoes, olives and crumbled Feta cheese dressed with olive oil and fresh lemon juice.

Answer 4

Spanikopita (appetizer)

Greek Salad

Moussaka (entree)

Baklava (dessert)

All very "popular" Greek dishes and all fairly simple to make.

Answer 5

shish kabob ,greek salad , baked pita bread & grapes

Answer 6

Greek Tortellini Salad

2 (9 ounce) packages cheese tortellini
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
6 eggs
1 pound baby spinach leaves
1 cup crumbled feta cheese
1/2 cup slivered red onion

Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.


Spanakopita (Greek Spinach Pie)

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.


Greek Souzoukaklia

1 1/2 pounds ground beef
1 onion, chopped
3/8 cup raisins, chopped
1 1/2 teaspoons chopped flat leaf parsley
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 pinch ground nutmeg
1/2 teaspoon white sugar
salt and pepper to taste
skewers
1 tablespoon vegetable oil

Preheat grill for high heat.
In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill.
Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done

Tiropitas

1 (16 ounce) container small curd cottage cheese
5 eggs, beaten
8 ounces feta cheese, crumbled
1 cup butter, melted
1 (16 ounce) package frozen phyllo pastry, thawed in refrigerator

Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the cottage cheese, eggs and feta cheese until well blended. Brush melted butter onto one sheet of phyllo dough at a time, and layer them in the bottom of a 9x13 inch baking dish until you have 7 sheets. Let the sheets rest up against the sides of the dish as well. Spread the cheese mixture over the phyllo layers, then repeat the process with 7 more sheets, tucking in the sides around the edges.
Bake for about 30 minutes in the preheated oven, until golden brown and crisp. Cut into squares and serve warm.