Food recipes

Greek roasted lamb from Crete

  • 2 kilos lamb, shoulder and ribs
  • 600 g red wine
  • 1 tablespoon fine salt
  • 8-10 sprigs rosemary
  • 3 cloves of garlic
  • 2 tablespoons coarse salt
  • pepper

  • Preheat oven to 200* C (390* F) Fan.
  • Place a saucepan over heat and let it get hot.
  • Add the red wine, fine salt and rosemary. Let it come to a boil.
  • Pierce the meat with a knife to make small openings. Fill the openings with chopped garlic and small bunches of rosemary.
  • Spread the coarse salt over the meat evenly with your hands.
  • Place the meat in a roasting pan fitted with a wire rack and brush with the wine mixture.
  • Roast for 20 minutes, then lower oven temperature to 180* C (350* F) Fan and roast for 1 ½ - 2 hours. Brush the meat with the wine mixture every 15-20 minutes.
  • When ready, remove from oven, transfer to a chopping board and cut into pieces.

Roasted stuffed lamb from Thrace

  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • 1 whole lamb pluck, finely chopped (lungs, liver and heart)
  • 3 cloves of garlic, thinly sliced
  • 250 g rice
  • 1 cup white wine
  • 2 cups meat stock
  • grated zest and juice from 1 lemon
  • salt
  • pepper
  • 1 handful of golden raisins
  • 50 g pine nuts, toasted
  • 10 spring onions (or 1 bunch of chives)
  • 1 bunch mint, finely chopped
  • 2 whole legs of lamb, deboned (to turn into a roll)
  • 100 g butter
  • 200 g bread, cut into bite sized pieces and dipped in milk
  • 1 kilo baby potatoes (washed and boiled for 10’)
  • ½ bunch dill, finely chopped

  • Place a wide pot over medium heat. Add 2 tablespoons of olive oil and the onion. Sauté for 1minute.
  • Wash the lamb pluck, cut it into 0.5 cm pieces, add to the pot and sauté for 2-3 minutes.
  • Add the garlic and rice. Sauté for 1 minute and then add the wine.
  • Add the stock, lemon zest, salt and pepper. Bring to a boil and allow some of the juices to be absorbed.
  • Remove from heat. Add the raisins, pine nuts, finely chopped spring onions and mint.
  • You can prepare the filling from the previous day and refrigerate until needed.
  • Preheat oven to 180* C (350* F) Fan.
  • Brush the lamb with the lemon juice and butter. Season generously and stuff the legs with the filling. Place the pieces of bread over the filling and carefully turn into a roll.
  • If you have any leftover filling, you can just add it with the legs in the baking pan.
  • Tie the roll with some kitchen twine in various areas and wrap in parchment and aluminum foil.
  • Roast for 3 hours.
  • When ready, remove the wrappings and add the baby potatoes to the pan. Roast for 45-60 minutes.
  • When ready, cover the lamb with the aluminum foil for 45 minutes so that it can rest before cutting into pieces.
  • Serve with potatoes and finely chopped dill.

Fluffy spinach omelet

  • 2 tablespoons olive oil
  • 100 g baby spinach
  • 2 eggs, medium
  • 2 tablespoons water
  • salt
  • pepper
  • 70 g feta cheese
  • 1 tablespoon chives, finely chopped

  • Turn on oven broiler.
  • Place a 20 cm ovenproof pan (make sure it is ovenproof and doesn’t have a plastic handle) over medium to high heat.
  • Add a tablespoon of olive oil and let it get a little hot.
  • Add the spinach, sauté for 3 minutes until it wilts and transfer to a bowl.
  • In a separate bowl, add the whites from the eggs and whisk until you create a fluffy meringue.
  • In a smaller bowl, add the egg yolks and water. Whisk and season with salt and pepper.
  • Add the egg yolks to the meringue and gently fold with a silicon spatula.
  • Transfer to pan and cook for 3 minutes, until the bottom side of the omelet is ready.
  • Remove pan from heat and crumble the feta over it with your hands.
  • Add the spinach and place pan in oven.
  • Bake for 6-8 minutes, until the top side of the omelet is ready.
  • Remove from oven and serve with finely chopped chives.

Lasagna with ground turkey

    • 250 g of lasagna
    • 125 g mozzarella ball, in pieces
    • some basil leaves, broad leaves, for serving

    For ground turkey

    • 1 onion, cut in 4 pieces
    • 2 carrots, cut into 2 cm rounds
    • 2 sprigs celery stalks, cut into 2 cm rounds
    • 4 tablespoon olive oil + extra for serving (optional)
    • 500 g ground turkey (thigh)
    • 150 g red wine
    • 800 g can chopped tomato
    • 1 chicken bouillon cube in 5 g hot water
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • ½ bunch parsley (only the leaves)

    For béchamel

    • 60 g olive oil
    • 60 g all-purpose flour
    • 600 g milk, low-fat
    • salt
    • pepper

  • For the ground turkey

    • In a multi-blender, finely chop the onion, carrots, celery stalks. Make sure you don’t completely ground them.
    • Transfer to a pan heated over medium heat. Add 2 tablespoons olive oil and sauté for 5 minutes.
    • Increase heat, add the ground turkey, the rest of the olive oil and sauté for 10 minutes.
    • Add the wine and sauté for 5 minutes.
    • Add the can chopped tomato and bouillon cube. Simmer for 15 minutes.
    • Towards the end, add salt, pepper and basil leaves.

    For the béchamel sauce

    • In a pot heated over medium heat, add the olive oil and toast the flour until slightly golden.
    • Remove from heat and add the milk, whisking at the same time.
    • When homogenized, place again over medium to low heat and simmer for 5 minutes until the béchamel thickens.
    • Add salt and pepper.

    To assemble

    • Preheat the oven over 180°C (350* F).
    • Spread ⅓ of the ground turkey over a 25x30 cm pyrex. Cover with raw lasagna and place ⅓ of the béchamel on top.
    • Repeat the same process for 2 more layers and top with béchamel sauce.
    • Spread the mozzarella on top and if you want, drizzle with some olive oil.
    • Bake for 40 minutes.
    • If the top layer is overcooked, you can cover the pyrex with aluminium foil in the meantime.
    • Garnish with the finely chopped basil and serve.

Greek pastitsio with ground Turkey

  • For béchamel sauce

    • 100 g butter
    • 100 g all-purpose flour
    • 1 liter lukewarm milk
    • 3 eggs, yolks and whites separated
    • salt
    • pepper
    • ground nutmeg
    • 250 g gruyere cheese, grated

    For pasta

    • 300 g long ziti or buccatini pasta
    • 3 egg whites
    • 200 g feta cheese
    • salt
    • pepper

    For ground turkey

    • 2 onions, finely chopped
    • 2 cloves of garlic, minced
    • 2 tablespoons tomato paste
    • 1 bouillon cube
    • 750 g ground turkey, from thighs
    • 1 cup red wine
    • 1 can chopped tomatoes
    • 1 tablespoon granulated sugar
    • parsley
    • fresh herbs (thyme, oregano, bay leaf)

  • A classic Greek recipe made with ground turkey instead of ground meat.


    For the béchamel sauce

    • Heat the butter in a large saucepan. Add the flour and stir well. Let the flour sauté a bit.
    • Add the milk a little at a time and whisk continuously so that no lumps are formed.
    • When the béchamel sauce starts to thicken, you must keep whisking and keep a close eye on it so that it doesn’t burn on the bottom.
    • When ready, remove from heat and add the 3 egg yolks.
    • Whisk and add salt, pepper, nutmeg and the gruyere (reserving 1 tablespoon for sprinkling at the end) and stir until incorporated.

    For the pasta

    • Boil the pasta according to the directions on the box minus 2 minutes. They will cook further in the oven so don’t overcook them.
    • When ready, drain and add the egg whites and crumbled feta cheese. Toss and season to taste.

    For the ground turkey

    • Place a nonstick pan over medium heat.
    • Add the onions and olive oil.
    • Sauté for 3-4 minutes, add the garlic and sauté.
    • Add the tomato paste and sauté.
    • Add the bouillon cube and ground turkey. Break up the ground turkey with a wooden spoon, stir and sauté until golden.
    • Add the wine and let it evaporate.
    • Add the chopped tomatoes, sugar, salt, pepper and herbs like thyme, oregano and bay leaves.
    • Simmer over low heat until all of the sauce has reduced. this may take about 40 minutes.
    • When ready, we add the parsley. 

    To assemble

    • Preheat oven to 180* C – 200* C (350* F – 390* F) Fan.
    • Add ¼ to 1/3 of the béchamel sauce to the ground turkey mixture and mix well.
    • In an ovenproof baking dish, add the pasta and spread them evenly with your hands.
    • Spread the ground turkey mixture over them and then add the remaining béchamel sauce.
    • Sprinkle the reserved cheese over the top and add a few pieces of butter.
    • Bake for 40 minutes or until golden.

You can also use turkey leftover from the holidays or any leftover chicken. The only difference would be that you would have to make the sauce without any ground turkey and when it is ready, chop up the turkey or chicken in to little cubes and add it to the sauce.

Greek pasta

    • 1 eggplant
    • salt
    • pepper
    • 4 tablespoons olive oil
    • 500 g penne
    • 100 g country sausage
    • 1 onion
    • 1 clove of garlic
    • 1 tablespoon caper
    • 1 tablespoon olives, cut into rounds
    • 250 g anthotyro cheese or feta cheese
    • 300 g cherry tomatoes, multicolored
    • fresh thyme, for serving

    • Preheat the oven over 200ο C (390* F) Set to Fan.
    • Cut the eggplant into 1 mm thin slices using the knife or on the mandolin.
    • Place eggplant in a bowl. Add salt and pepper and mix with half of the olive oil.
    • Place a rack on top of a baking pan and place the eggplant slices in the baking pan, one next to the other.
    • Bake for 10 minutes.
    • Boil the penne following the instructions on the package. Strain, cover and transfer to a bowl.
    • Cut the sausage into 0.5 cm slices. Heat the rest of the olive oil in a deep pan over medium heat and sauté the sausage slices for 2-3 minutes stirring every so often.
    • Cut the onion and the garlic into slices. Add them to the pan with the sausage and sauté for 2 minutes.
    • Add the penne, salt, pepper, caper and olives. Mix. Remove pan from heat.
    • Add the eggplant slices and crumble the anthotyro cheese or the feta cheese by hand.
    • Cut the cherry tomatoes in the middle and add them to the rest of the ingredients.
    • Sprinkle with fresh thyme and serve.

Instead of the anthoyro cheese, you can use any feta cheese you like!

Pasta with Greek tzatziki sauce

    • For Greek tzatziki sauce

      • 300 g Greek strained yogurt
      • 2 tablespoons white wine vinegar or apple cider vinegar
      • ½ clove of garlic
      • 2 tablespoons olive oil
      • ¼ bunch dill, finely chopped (optional)
      • pinch of salt
      • pepper

      For pasta

      • 1 cucumber
      • salt
      • 300 g penne pasta
      • 1 tablespoon olive oil + extra for serving
      • 1 tomato
      • dill
      • pepper

For the Greek tzatziki sauce

  • In a bowl, add the yogurt and the vinegar.
  • Use a mortar and pestle to mash the garlic along with the olive oil. Add it to the bowl with the yogurt.
  • Finely chop the dill, add it to the bowl, season with salt and pepper. Mix.

For the pasta

  • Chop of the ends of the cucumber and discard. Keep the skin on and dice cucumber into 5 mm cubes. Chop the tomatoes into 5 mm cubes also.
  • Place a large pot full of a generous amount of salted water over high heat and bring to a bowl. Add the pasta and boil according to the directions on the package. When ready, drain and toss with some olive oil.
  • When the pasta cools a little, add the tzatziki sauce and the diced cucumbers and tomatoes.
  • Top with finely chopped dill, season with pepper, drizzle with olive oil and serve!

Is this a main dish or a refreshing pasta salad? It can be both! It all depends on your tastes and appetite!

Roast chicken (light)

  • 4 chicken breast fillets
  • salt
  • pepper
  • 2 tablespoons olive oil
  • 3 tomatoes
  • 2 tablespoons parsley, finely chopped + extra for serving
  • 2 tablespoons fresh thyme, only the leaves + extra for serving
  • 300 g mozzarella, grated

  • Preheat oven over 180°C (355* F) Set to Fan.
  • Add the chicken fillets to a bowl. Add salt and pepper and mix with the olive oil.
  • Heat a pan over medium heat.
  • Sauté the fillets for 3-4 minutes on each side in two batches until golden.
  • Remove from pan and transfer to a 25x35 cm baking pan. Repeat the process for the other two fillets.
  • Grate two of the tomatoes in a bowl. Cut the third tomato into cubes after removing its seeds. Add it to the bowl with the other two tomatoes.
  • Add salt, pepper, parsley and thyme.
  • Mix and add the grated tomatoes on top of the fillets.
  • Sprinkle with the mozzarella and bake for 15-20 minutes until the cheese melts and the fillets are done.
  • Remove from oven and serve with finely chopped parsley and thyme.

Rabbit and Thyme Pithivier

  • 350-400 g rabbit, boneless and cut in to 2 cm pieces
  • some olive oil
  • salt
  • pepper
  • 1 clove of garlic, thinly sliced
  • 1 teaspoon dry thyme
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 240 g milk
  • 200-250 g cheeses that melt
  • 80 g corn
  • 2 egg yolks + 1 for brushing
  • 1 teaspoon English mustard
  • 2 sheets of puff pastry

  • A superb French pie…..

    • Preheat oven to 200* C (390* F) Fan.
    • Heat a nonstick pan over high heat and let it get very hot.
    • In a bowl, toss the rabbit meat with some olive oil, salt and pepper.
    • Add to the hot pan and brown on all sides.
    • Add the garlic and sauté for 1-2 minutes.
    • Add the thyme and remove from heat. Transfer to a bowl and set aside.
    • Wipe down the pan with some paper towels and place back on heat.
    • Add the butter and let it melt.
    • Add the flour and whisk so that no lumps form.
    • Add the milk in small batches while whisking continuously, until you create a thick béchamel sauce.
    • Add the cheeses gradually and stir until they melt.
    • Add the corn, 2 egg yolks, mustard and rabbit meat.
    • Season to taste.
    • Transfer to a bowl and refrigerate to chill.
    • Cut the puff pastry sheets in to 2 circles, one larger than the other.
    • Place the smaller circle in a baking pan.
    • Add the filling and spread over it, leaving a 1 mm border so that the pie can be sealed.
    • Whisk the extra egg yolk with a small amount of water to make the egg wash. Brush all around the border.
    • Cover with the second sheet of puff pastry and press down on the edges with a fork to seal.
    • Use a knife to make a hole that is 1-2 cm wide on the surface of the pie so that the steam can escape while baking.
    • Lightly score the surface with the knife, starting from the hole at the center and drawing outward to the edge.
    • Brush the surface of the pie with the rest of the egg wash.
    • Decorate with any leftover puff pastry to make the pie even prettier.
    • Bake for 25-30 minutes, until golden. 

Artichokes with spinach

  • 600 g Jerusalem artichokes
  • salt
  • pepper
  • 40 g olive oil
  • 50 g maple syrup
  • 2 zucchini
  • 350 g spinach
  • 3 spring onions
  • 1/4 bunch dill
  • 1 g chili flakes
  • 2 tablespoons hazelnuts
  • 10 g sesame, for serving

For tahini sauce

  • 100 g tahini
  • 50 g water
  • zest from 1 lime
  • juice from ½ lime
  • salt
  • pepper
  • 1 teaspoon maple syrup
  • pinch chili flakes

  • Preheat oven over 180οC (350* F) Set to Fan.
  • Rinse the artichokes with their peel. Clean the peel using a sponge.
  • Pat dry with paper towel and cut into wedges. Transfer to a bowl.
  • Season with salt and pepper. Drizzle with half of the olive oil and mix in the maple syrup. Mix and transfer to a 30x40 cm ovenproof pan.
  • Bake for 30-40 minutes until the artichokes are golden and soft. Remove ovenproof pan from oven.
  • Heat the rest of the olive oil in a pot over medium heat.
  • Cut the zucchini in 2 lengthwise and then cut them into thin, 0.5 cm thick slices.
  • Sauté the zucchini for 2-3 minutes until golden.
  • Add the spinach to the pan and mix until it wilts.
  • Season with salt and pepper. Add the chili flakes, spring onions (finely chopped) and dill (finely chopped).
  • Mix with a wooden spoon and remove the pot from heat.
  • Transfer the mixture to a bowl
  • Crumble the hazelnuts and add them to the bowl.
  • Mix with the artichokes and sprinkle with sesame.

For the tahini sauce

  • In a bowl, mix the tahini, water, lime zest, lime juice, salt, pepper, maple syrup and chili flakes.
  • Whisk until it turns into a smooth sauce.
  • Serve with the artichokes.

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