Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 3 tbsp. olive oil
• 1 tbsp. vinegar
• 2 cloves garlic, minced finely
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1 cup greek yogurt, strained
• 1 cup sour cream
• 2 cucumbers, peeled, seeded and diced
• 1 tsp. chopped fresh dill

Preparation:

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
Garnish with a sprig of fresh dill just before serving.

The Greek Pita

Most people think a pita is a circle of bread to wrap around meat or vegetables. To a Greek, a pita is pie that contains sweet or savory filling surrounded by layers of flaky phyllo pastry dough. Come explore the world of the fabulous Greek pita!

Read More

Read More About

• Fabulous Greek Pitas
• All About Phyllo Dough
• Make Your Own Phyllo

A Celebratory Feast

Wednesday August 10, 2011

The Feast of the Dormition of the Virgin Mary is celebrated on August 15th each year. This is the day that we honor the "falling asleep" or Kimisis (KEE-mee-sees) of the Theotokos, or Mother of God.
The feast day happens to coincide with the period of time that most Greeks break for Summer holiday. There is a great exodus from the city as people depart Athens and head to their family villages and island homes.
If you happen to be named Mary, Maria, Marie, Panagiota, Panagiotis, Despina, or any other name derived from the Virgin Mary, then the 15th of August is your feast day.
The greeting for someone celebrating his or her patron saint's day is, "Hronia Polla" which translates to a wish for "many years." After church services, friends and family will travel from home to home to greet the name day celebrants and to offer their wishes in person.
In return, the celebrant is expected to put out a spread for their guests in the typical Greek style of entertaining which means tons of food and sweets. Having fasted for the two weeks prior, it's time to feast.
In a traditional Greek home, the Roast Leg of Lamb with Potatoes is a customary offering for holidays and gatherings.
This is my simple recipe for Roast Leg of Lamb with Potatoes which I offer with many good wishes for Hronia Polla to all those that celebrate.

• Comments (2)
• Permalink
• Share

Artichoke Pie with Leek - Aginaropita

Monday July 25, 2011

This recipe for Artichoke Pie or Pita is a traditional favorite of the beautiful island of Kefalonia in the Ionian Sea.
Tender baby artichokes are combined with green onions, leek, and a combination of Greek cheeses then layered with flaky phyllo pastry and baked until crisp and golden brown.
You can make a full pan of the pita or use the filling to make individual finger-friendly phyllo triangles. Enjoy this recipe on its own as a light meal or pair it with an entrée as a side dish.
If artichokes are out of season or not readily available, you can easily substitute frozen or canned artichokes in the recipe.
Follow Greek Food on Twitter: @AboutGreekFood
Follow Greek Food on Facebook

• Comments (0)
• Permalink
• Share

Pasta Salad with Greek Yogurt Dressing

Wednesday July 20, 2011

Here's a quick and easy recipe for a delicious pasta salad that will perk up your next party or gathering. The secret is in the tangy Greek yogurt dressing.
The recipe makes enough pasta salad for a crowd, so feel free to cut in half if you have a smaller group.
Follow Greek Food on Twitter: @AboutGreekFood
Follow Greek Food on Facebook

• Comments (2)
• Permalink
• Share

Spanakopita Tart with Bacon and Mushrooms

Friday July 15, 2011

Every now and again I like to take a traditional recipe and change it up a bit. What can I say, that's my idea of entertainment!
This recipe was inspired by a spinach salad that I love that has crumbles of crisp, smoky, bacon. It's much like a traditional Spanakopita except I've added bacon and mushrooms to the mixture.

On the menu in every Greek restaurant and many non-Greek restaurants as well, this salad has many individual variations, but here are the basics to work from. This is the traditional version that does not include lettuce.

Note: Many cooks peel the tomatoes if the skins are tough; it's a personal call.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:

    4-5 large, ripe, tomatoes
    1 large red onion
    1 cucumber
    1 green bell pepper
    1/4 pound (113.5g) of Greek feta cheese, sliced or cumbled
    dried Greek oregano (rigani)
    sea salt
    top quality extra virgin olive oil
    1 dozen Greek olives (Kalamata, green Cretan olives, etc.)
    pickled pepperoncini hot peppers (garnish)
    1 tablespoon of water (optional)

Preparation:

Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.

Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Salt lightly. Slice the onion into thin rings.

Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled (as in photo), and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.

In Greek: σαγανάκι (pronounced sah-ghah-NAH-kee)
Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish.
Serve this as an appetizer, as an hors d'oeuvre, or as part of a meal made up of a varied selection of mezethes. The key to success with this dish is to get the oil hot (before it starts to smoke) before frying.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

• 1 pound (about 1/2 kg) of kefalotyri or kasseri cheese (or pecorino romano)
• 1/2 cup of olive oil
• 2/3 cup of flour for dredging
• 2-3 lemons, quartered

Preparation:

Cut the cheese into slices or wedges that are 1/2 inch thick by 2 1/2 to 3 inches wide. Moisten each slice with cold water and dredge in the flour. In a sagani (Greek pan used for this dish) or a small heavy-bottomed frying pan (cast-iron works best), heat the oil over medium-high heat, and sear each slice in 1 tablespoon of oil until golden-brown on both sides. Serve hot with a last-minute squeeze of fresh lemon juice.
Serve with ouzo or wine, olives, vegetable mezethes, tomatoes, and crusty bread.
Yield: 6 servings
Notes:

• If desired, the cheese can be dipped into beaten egg (after the flour).
• If you enjoy a little pepper, add some fresh ground black pepper to the flour before dredging the cheese.

About us

The company was founded Cretadiet.com the sole purpose of promotion - sale of Greek olive oil and products have absolute respect of olive oil. Our main aim is also to make it known to as many parts of our planet the beneficial properties of olive oil on human health and longevity anyway ensures the daily use of olive oil. All our products are carefully chosen and designed to ensure this with main focus our ecological concern and environmental balance. The Cretadiet is a Greek company that wants in the near future to give much information on the dietary habits of ancient Greeks and people in Crete for better health and longevity. contact us: 0030-2109333076 (Athens Office) Mob: 0030 – 6983373288 e-mails : info@cretadiet.com                 wholesale@cretadiet.com

The nutritional value of olive oil.
It is no coincidence that the oil is characterized as the "liquid" gold of the Mediterranean. The combination of its unique taste with the highest nutritional value make it unique among the other oils. But where is the diversity of oil? If we can identify the most important nutritional characteristics, then they would surely content of "good" monounsaturated fat and high antioxidant content.Antioxidants.
The modern dietary recommendations emphasize the importance of increasing the intake of antioxidants through diet as a means to compensate for oxidative stress affects us daily. Olive oil is, along with fruits and vegetables, wine, tea and coffee from the major sources of antioxidants in our diet. This is because it is estimated that this contained many different kinds of antioxidants, particularly polyphenols, with the prominent tyrosol and hydroxytyrosol and other phenolic compounds, such as oleuropein, caffeic acid, vanniliko acid, syringkiko acid, p-coumaric acid , o-coumaric acid, protokatechiko acid, sinapic acid, p-hydroxybenzoic acid, p-hydroxyphenylacetic acid and homovanillic acid. Some surveys have also shown the presence of gallic acid in virgin olive oil. Many scientific data indicate that the virgin olive oil contains 50-300mg polyphenols per liter."Good" fats.

Many of the beneficial properties of olive oil, in particular those related to the protection of the cardiovascular system have been attributed mostly the monounsaturated fat it contains. As is known, the monounsaturated fatty belong, together with polyunsaturated, the family of "good" unsaturated fatty which, in contrast to saturated, associated with numerous benefits to human health. Indeed, the use of olive oil in our recipes can help us to harmonize with the recommendations major health organizations such as the World Health Organization and the American Heart Association, which speak for the replacement of saturated fat in our diet (eg . butter) with unsaturated, such as oliveMicronutrients.
Apart from vitamin E, olive oil find another important fat-soluble vitamin, vitamin K which is necessary for the process of blood coagulation and for the maintenance of bone health. Oil and heart. adding olive oil to your diet may help reduce the risk of coronary heart disease (Kontogianni MD et al., 2007). The results of scientific research demonstrates that the exclusive use of olive oil as prospective lipid in the diet was associated with a 47% lower probability of occurrence of acute coronary syndrome. Furthermore, in a survey conducted in Spain showed that people with the highest consumption of olive oil (54g / day) were 82% less likely to show the first episode of coronary infarction.Antitumor activity.
Several studies have indicated a protective effect of the oil in cancer development. More specifically, the oil seems to help in the prevention of breast cancer (Garcia-Segovia P et al,. 2006), ovarian (Bosseti C et al., 2002), colon (Rouillier P et al., 2005), esophagus (Bosetti C et al., 2000), toupnefmona (Fortes C et al, 2003) and pancreatic (Soler M et al., 1998), but more studies are needed to confirm these findings. The mechanism through which the oil does this is believed due to the high content of antioxidants. The phenolic compounds containing seems can inhibit the proliferation of cancer cells, in particular property attributed to oleuropein while responsible for the increased apoptosis (death) of tumor cellsOlive against inflammation.

The protective effect of the oil against cardiovascular diseases and in certain cancers attributed to anti-inflammatory capacity. Olive oil - especially the virgin and extra virgin - is rich in antioxidants which have a strong anti-inflammatory action, the main polyphenols, tocopherols (including vitamin E), phytosterols, terpenoids were inherent in its recommendation (Perona JS et al., 2006) and the elaiokanthali (Beauchamp GK et al., 2005), a substance found in extra virgin olive oil. This is why studies have shown that olive oil is one of the dietary factors that seem to be able to act protective against inflammatory diseases such as rheumatoid arthritis (Linos A et al., 1999).Improvement in blood pressure.
As we know, hypertension is the most common disease in developed societies, many sufferers remain undiagnosed. Therefore, it is important to know which dietary factors may contribute to better control of pressure levels. Olive oil is one of them! In the large EPIC study carried out in our country, the effect of the Mediterranean diet as a whole and specifically the oil in regulating blood pressure. The study involved more than 20,000 people who did not have hypertension and who completed a special test to verify compliance to the principles of the Mediterranean diet (Med Score test). The results showed that both the Mediterranean diet as a whole and individual characteristics such as olive oil, vegetables and fruits were associated with lower systolic and diastolic pressure, the oil to be emerging as the main component responsible for this activity, compared with vegetables (Psaltopoulou T et al., 2004). Furthermore, another study from Italy showed that eating a diet high in monounsaturated fat containing about 40g. extra virgin olive oil (4 tablespoons) per day was able to reduce the dose of antihypertensive medication by 48% in subjects with hypertension. The researchers attribute this phenomenon to the high content of extra virgin olive oil polyphenols (Ferrara LA et al., 2000).Olive oil for many years ...!
In a recent study involving approximately 5,000 subjects, we examined the effect of a diet that was characterized mainly by eating raw vegetables, namely fresh salad, olive oil, soup and poultry compared with total mortality. This was after 6 years of follow-up of participants was that those who faithfully followed this model diet had a 50% lower risk for mortality.

The correlation of the diet of the inhabitants of Crete with health became widely known through the study of "Seven Countries". This study began shortly before 1960 by the American Ancel Keys and his colleagues, on the occasion impressively low rates of mortality and cardiovascular disease were observed in the area. Indeed, according to the United Nations no other region of the Mediterranean has had such low levels of mortality as Crete, both before and after, the Second World War. The study involved a total of about 13,000 men, who were selected from 16 different locations in seven countries (Finland, the Netherlands, Japan, United States, Italy, Yugoslavia and Greece) in order to investigate the hitherto obscure relationship between diet and cardiovascular disease.The comparisons between different populations showed that the population of Crete had better health and lower mortality rates from coronary heart disease and cancer, compared with all other populations studied. After 20 years of monitoring the Cretans had the lowest mortality rate from all causes, and after 25 years of monitoring deaths from coronary heart disease in Crete was less impressive compared with deaths observed in populations of the United States and Northern Europe but even compared with deaths observed in other parts of southern Europe, such as Italy, Yugoslavia and CorfuThe excellent health and longevity is attributed to the Cretan traditional diet. The food was simple and wholesome oil gave about a third of daily energy in each person, while most of the energy was derived from cereals, especially bread, legumes, vegetables, fruits and occasionally small amounts of eggs, cheese, milk, meat, fish and a little red wine with every meal.

The term "Mediterranean diet", the way it is used today, essentially introduced by food scientists to describe the Cretan diet and the diets of other Mediterranean regions which share features with it, during the decades of 1950 and 1960, when they were no longer overcome the consequences of the Second World War, but before the arrival of fast food culture. Since oil was the main source of fat in the diet of Crete, the term "Mediterranean diet" essentially describes the dietary pattern that prevailed in the Mediterranean where traditionally cultivated olive trees.