In celebration of Greek Independence Day, Chef Linda brought the flavors of Greece to life with a collection of classic, comforting dishes. From fresh ingredients to time-honored techniques, these recipes are a delicious way to bring a taste of tradition into your own kitchen.
Be sure to check out our socials for a closer look at the cooking process—and get inspired to recreate these authentic Greek favorites at home!
Avgolemono Soup, a bright, lemony Greek chicken soup
Ingredients:
2 tbsp extra virgin olive oil
1 cup chopped onion
½ cup orzo, or rice
5 cups chicken stock
1 cup water
1 tsp Kosher salt
1 lb. skinless chicken breast diced in 1/4-inch cubes
3 large eggs
3 tbsp lemon juice
Fresh parsley
Instructions:
Sauté the onions: Heat the olive oil in a medium pot and sauté the onion over medium-high heat until it's soft and translucent, about 4 to 5 minutes.
Cook the orzo or rice: While the onion is cooking, bring another pot of salted water to a boil and add the orzo or rice. Cook according to package directions.
Add the chicken stock to the onion: When the onion is ready, add the chicken stock, water, and salt and bring to a bare simmer.
Drain the orzo or rice and add to the stock and onion: When the orzo or rice is nearly done—firm, but mostly cooked —drain the boiling water and add the pasta or rice to the chicken broth.
Add the diced chicken breast: Add the chicken and let cook 5 to 8 minutes, then taste the soup and add more salt or pepper to taste. Check to make sure the chicken is cooked through by pulling a piece out and making sure there is no pink left inside. If not, continue to cook until the chicken is cooked through.
Temper the eggs: Beat the eggs in a bowl. Whisking constantly, add the lemon juice to the eggs. You will need to temper the eggs before you add the egg-lemon mixture to the soup. It takes both hands to do this. With one hand, whisk the egg-lemon mixture vigorously. With the other, slowly pour in a ladle's worth of hot broth. Do this at least twice, and you can add as many ladles of broth as you want to the mixture.
Whisk the tempered eggs into soup and serve: Turn the heat off the soup. Whisk the soup with one hand while you pour the hot egg-lemon mixture in with the other. Serve at once, garnished with parsley.
Dill Pickle Tzatziki
Ingredients:
4 whole dill pickles coarsely grated but not drained
¼ cup finely chopped dill
3 tbsp extra virgin olive oil
1 large garlic clove
2 cups full-fat Greek yogurt
Salt and black pepper to taste
Instructions:
In a medium bowl, stir together the grated pickles, dill, oil and garlic until combined. Add the yogurt and stir until combined.
Season to taste with salt and pepper (the pickles are already salty so you might not need more). Serve drizzled with more oil. *We served it with spanakopita for dipping.
Refrigerate leftovers covered for up to 2 days.
Traditional Greek Galaktoboureko, Greek Custard Pie with Syrup
Ingredients:
450g phyllo pastry (12 sheets)
230g butter
For the Custard:
160g finely ground semolina
220g sugar
500g milk
4 eggs separated by whites and yolks
30g butter
1 tsp vanilla extract
500g double heavy cream
For the Syrup:
325g water
575g sugar
1 tbsp honey
Peel of 1 lemon
1 cinnamon stick
10 drops of lemon juice
Instructions:
Start by preparing the syrup. Into a small pan add the sugar, the water and lemon peel, cinnamon stick and lemon and bring to the boil. Let it boil just until the sugar has dissolved. Remove the pan from the stove, add the honey and stir. Leave the syrup aside to cool completely.
Prepare the custard. Pour into a saucepan the milk, the cream and 120g of the sugar, and bring to the boil. (Don’t whisk the mixture. The sugar at the bottom of the pan protects the milk from burning.) As soon as it comes to the boil and heats up slowly add the semolina and the vanilla extract, whilst whisking. Turn the heat down to medium heat and whisk constantly until the mixture becomes creamy. Remove the pan from the stove, add a knob of butter and fold. Let it cool down while you are preparing the remaining steps, until warm (120F), else your mix will curdle when you fold in the eggs. Just remember to whisk it occasionally.
Divide the eggs into yolks and whites. Place the egg whites and 50g sugar in a mixing bowl. Make sure your egg whites, bowl and whisk attachment/s are free of any water. Use an electric mixer or electric hand beaters to whisk the egg whites and sugar until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak form when the whisk is lifted (meringues). Set aside.
In another bowl, whisk the yolks and 50g of sugar, until the mixture is thick and foamy. This should take about 5 minutes.
With a spatula add 1/4 of the meringues into the egg yolks-sugar mixture and blend with light circular movement from the bottom up. Gradually add all the meringues into the mixture and fold.
Fold together the two mixtures and set aside.
You need a large baking tray, approx. 25x32cm. Melt 230g of butter (low heat) and butter the bottom and sides of the tray. Remove the phyllo roll from the plastic sleeve. You will use 6 sheets of phyllo for the bottom of the Galaktoboureko.
Begin by layering the sheets one by one on the bottom of the tray, making sure to sprinkle each one thoroughly with melted butter. Layer four sheets of phyllo so that they extend half in the pan and half out of the pan horizontally and vertically and two more in the middle.
Tip in the custard, smoothing the surface with a spatula and fold the phyllo sheet flaps over the custard. Sprinkle with melted butter.
Add 6 sheets on top, sprinkling each sheet with melted butter. With a knife trim some of the excessive phyllo and use your pastry brush to help you turn the phyllo inwards, towards the bottom of the pan to seal the galaktoboureko.
Scar the top of the Galaktoboureko in pieces with a sharp knife. Cut down until the knife reaches the cream.
Pour over the remaining butter. Sprinkle with a little bit of water.
Bake in a preheated oven at 160C for 60 to 75 minutes until the phyllo is crisp and golden.
As soon as the Galaktoboureko is ready, ladle slowly the cold syrup over the pastry. (Hot galaktoboureko, cold syrup). Serve after the syrup is absorbed.