Greek Recipes

Steak and Seafood title card for Greek recipes, photos coming soon

Sandra Mills's recipe book has a small Greek section, and every recipe in it is a classic: dolmades, grape leaves stuffed with meat and rice and served under a silky egg and lemon sauce; a party-sized spinach pie with two pounds of feta in buttery phyllo; and melomakarona, the honey-soaked Greek Christmas cookies.

All three can be made ahead, which makes them perfect for entertaining.

3 greek recipes

  • Dolmades with Egg and Lemon Sauce1 hr 35 min total | About 50 rolls

    Grape leaves rolled around seasoned chopped meat, rice, parsley and onion, simmered 40 to 50 minutes, and served under a silky Greek egg and lemon sauce.

  • Spinach Pie (Spanakopita)1 hr 30 min total | 1 (9 x 13-inch) pan

    Greek spinach pie: spinach, two pounds of feta, eggs and a creamy bechamel layered between buttery sheets of phyllo in a 9 x 13 pan and baked until golden.

  • Mellomacarona (Greek Honey Cookies)1 hr 10 min total | About 4 dozen cookies

    Greek Christmas cookies made with olive oil, orange juice, cinnamon, cloves and a splash of whiskey, dipped hot in honey syrup and sprinkled with cinnamon pecans.

Common questions

What is avgolemono?
The Greek egg and lemon sauce served with Sandra's dolmades: eggs and lemon juice thickened with hot cooking liquid.
How do I keep phyllo from drying out?
Keep the unused sheets under waxed paper covered with a damp towel, as Sandra does, and work quickly.
Can I make spinach pie ahead?
Yes. It is good warm or cold, and it reheats well in a moderate oven.

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