Vegetarian | Χορτοφαγία

Many iconic Greek dishes are actually vegetarian. Explore them here

KOLOKITHOKEFTEDES.

You know how much I love these with pumpkin. Today I’m making them with zucchini using my @kitchenaidausnz 13 cup food processor. Quick to use, chop, grate, clean and store!
Pair these delicious zucchini fritters with tzatziki and you’ll think you’re beachside in Greece, kinda. A girl can dream, right?

700g zucchini - grated.
5 spring onions.
2 cloves of garlic.
1 bunch dill.
1/2 bunch mint.
1/2 bunch parsley.
2 eggs.
1/2 cup grated kefalogaviera.
1/4 or more crumbled feta cheese.
1 cup self raising flour (more if needed).
3/4 cup fine semolina.
5 Tbsp olive oil + oil for frying.
Salt - use sparingly.
Cracked black pepper.

Place the spring onions, garlic and fresh herbs into your food processor using the blade to chop everything finely. Transfer to a bowl and set aside.

Remove the blade and place the grater attachment onto the machine. Grate the zucchini’s and transfer them to a large cloth squeezing out as much liquid as possible. Place the grated zucchini into the bowl with the herbs and add the remainder of the ingredients, except the feta cheese.
After all the ingredients have been added and mixed through well, crumble in the feta and gently fold it through.

In a large pan drizzled with a little olive oil place a heaped tablespoon amount of mixture onto the hot surface. It’s always best to do one test kolokithokefte first, this way you can check for seasoning and/or if you need to add more flour or semolina to stabilise the mix. You’ll know if your mixture needs adjusting if it is difficult to flip in the pan and is a little too soggy once cooked. Once you’ve made the adjustments continue with the rest of the mixture and with tzatziki. Makes approximately 20 fritters.

#kitchenaidcollab #madewithkitchenaid

@marys_kouzina .

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#maryskouzina #food #fritters #vegetarian #vegetarianrecipes #delicious #feta #cheese #greek #greekfood #lovefood #recipes
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RICE 🍚 .

Fluffy and perfect on the side of any dish. The addition of kritharaki (orzo) is a delicious Middle Eastern addition. This recipe also works perfectly without it if you wish to prepare plain rice.

1/4 cup extra virgin olive oil.
1/2 cup kritharaki (orzo).
1.5 cups washed medium grain rice.
1 Tbsp vegetable stock paste (you can use a stock cube or liquid stock).
3 cups water or stock.
2 bay leaves.
Salt and pepper to taste.

Begin by browning the kritharaki and olive oil over medium high heat. Once browned add the washed rice and toast the rice for a few minutes also. Add the water, stock paste , bay leaves, salt and pepper.

Cover completely and turn the heat down to medium allowing it to simmer until all of the liquid is absorbed, approximately 15 minutes. As soon as you can no longer see any liquid boiling or bubbling, turn the heat off (if left too long, the bottom can burn).

Leave the rice to sit with the lid on for another 10 minutes. Fluff up the rice with a fork and enjoy.

Featured is my hand painted watercolour Lemonia tea towel available from my website, maryskouzina.com.au worldwide 🍋🍋.

@marys_kouzina .

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#maryskouzina #food #recipe #rice #simplefood #simplerecipes #foodie #foodphotography #vegetarian #vegetarianrecipes
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Κουνουπίδι κεφτέδες - Cauliflower fritters.

Resharing this recipe on my grid as requested! These are a must try for vegetarian night and even better with tzatziki!

700g fresh cauliflower.
1 brown onion.
2-3 gloves garlic.
1 small red capsicum.
Handful fresh mint, dill, parsley.
2 eggs.
1 1/2 cups all purpose flour.
1 Tbsp baking powder.
1 Tbsp ground cumin.
3 Tbsp kefalogaviera or pecorino cheese.
100g feta cheese crumbled @chelmosaustralia .
Salt and pepper to taste.
Olive oil for frying.

Break apart the washed cauliflower into florets. Add the cauliflower, onion (roughly chopped), garlic, herbs and capsicum to a food processor and process until everything is combined and very fine. Pour this mixture into a bowl and add the flour, cumin, eggs, the cheeses and salt and pepper (use the salt sparingly as the cheese will add saltiness).
Mix and combine.

Using a non stick pan, add extra virgin olive oil (enough to shallow fry). Once it’s hot, do a test fritter first to check the seasoning.
Once you’re happy with the taste add a tablespoon amount of cauliflower mix to the pan and fry till golden before flipping. Once they’re ready transfer them onto an absorbent towel and serve with tzatziki.

Kali orexi!

❤️❤️ @marys_kouzina .

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#maryskouzina #food #fritters #vegetarian #vegetarianrecipes #cauliflower #herbs #veg #foodie #foodiesofinstagram #foodporn #foodphotography #yummy #delicious #foodstagram #f52grams
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Spanakopita.

The foruno (bakery) run is my favourite thing to do each morning in summer. I always get a savoury and sweet pastry to enjoy with my ice cold freddo cappuccino to start the day.

I’ve shared this recipe previously though thought it deserved a photographic update. You may notice I use silverbeet instead of English spinach. This is a personal preference because I enjoy the filling to be more substantial considering silverbeet does not wilt down as much. If you’d prefer to use English spinach, use 2 bunches.

Feel free to adjust the herb quantities, I love lots!

1 large bunch of sliverbeet washed and chopped (kept raw).
1 cup of chopped dill.
1/2 cup chopped mint.
4-6 chopped spring onions.
4 eggs.
1/2 cup olive oil @thegreekprovidore .
500g Ricotta.
200g Feta @chelmosaustralia .
Generous amount of cracked pepper.
Salt - use sparingly.

1 box filo pastry @antonioufillopastry .
Olive oil brushing pastry.
Sesame seeds.

Combine all the filling ingredients into a large bowl and incorporate well then set aside.

Preheat your oven to 170C fan forced. Begin by layering 10 sheets of filo pastry at the bottom of your large tray, approximately 12” in size. Ensure you brush olive oil between each layer and allow the pieces to partially over hang off the edges of the tray that way you can roll them back in afterwards.

Pour in the spanakopita mixture and spread it out evenly. Add another 8-10 filo sheets on top ensuring each one is brushed lightly with olive oil before adding the next. Roll in the overhanging pieces to create a boarder around your tray. Brush with a final drizzle of olive oil and sprinkle with sesame seeds. With a sharp knife gently slice the pieces of spanakopita for easy cutting after the bake .

Bake for approximately 40 minutes and until the filo is golden. If the filo is browning too quickly, place the tray on the bottom rack in your oven.
Allow it to cool for 5 minutes and enjoy it best hot!

Kali orexi!

@marys_kouzina .

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#maryskouzina #spanakopita #pastry #greek #lunch #dinner #sidedish #cheese #feta #greekfood #meze #mezes #vegetarian #vegetarianrecipes #delicious
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Spanakorizo.

If you’ve been here a while, you’d know we eat this once a week without fail. It’s so deliciously simple with loads of lemon and plenty of dill. Great as a side dish or on its own.
Last Friday, I showed you what was for dinner on my story and there were many requests for this recipe in my inbox.
Don’t forget my recipes are available on my website too, they’ve been categorised for you to locate easily 🤩. Here it is!

2 large bunches of English spinach - washed and roughly chopped.
1 whole onion - sliced.
1 clove of garlic - sliced (optional).
1/4 cup extra virgin olive oil.
1 veg stock cube (optional).
400g crushed tomato.
1/2 bunch chopped fresh dill.
1 cup rice - whatever grain you prefer.
2.5 cups water.
Juice of 2 lemons.
Salt and pepper to taste.

Feeds 4. To your pot or a deep pan, over medium high heat combine olive oil, onion and garlic. Sauté for approximately 2 minutes then add the spinach and a splash of water. Cover the pot with the lid and allow the spinach to wilt down.
Add the crushed tomatoes, dill, stock cube and 1 cup of water, placing the lid back on keeping it slightly ajar to simmer for approximately 15 minutes. Pour in the rice along with the remaining 1.5 cups of water.

Season to taste and simmer for on medium heat for approximately 15-20 minutes stirring occasionally to ensure the rice doesn’t not stick to your pot. Once the rice is cooked and the sauce has thickened add the lemon juice and some extra dill, if you’d like. Serve immediately if you like your spanakorizo saucy otherwise let it sit with the heat off and lid on for 10-15 minutes to reach more of a pilafi consistency.
Enjoy!

@marys_kouzina .

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#maryskouzina #food #vegan #vegetarian #veganfood #healthy #greek #greekfood #recipe #recipes #foodie #greece #australia
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Yiayia Maria’s Sfougato.

Just like an omelette, quiche, frittata or tortilla. You can’t go wrong with potatoes, eggs and olive oil. Am I right? Here is how we make it.

4 potatoes cut into chips.
2 sweet potatoes cut into chips.
1/2 cup extra virgin olive oil.
6-7 eggs.
Salt and pepper.

Crumbled Feta cheese to serve on top.

Place a 25 cm wide pan over medium high heat. Once hot add the oil and potatoes and sweet potatoes and using a spatula frequently stir and toss so they cook evenly and don’t burn at the bottom. Season to taste.

Once the potatoes are soft and cooked, crack the eggs in a bowl and whisk them well adding a small amount of seasoning to the eggs. Turn the heat down to low and pour the eggs over the potatoes evenly. Allow the eggs to cook for approx 5-7 mins on a lower temp to ensure it does not burn. Using a large plate, place it over the pan and flip it out carefully sliding the uncooked side back into the pan. Allow it to cook for approximately 2 -3 minutes and flip it out once more to serve.

Top with feta to make it extra delish!

Enjoy! @marys_kouzina .

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#Maryskouzina #vegetarian #eggs #potato #delicious #food #foodie #lovefood
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TOURLOU TOURLOU - A mix of vegetables baked in tomato sauce.

This recipe is a little different to my original Tourlou. I added any vegetable I could find in my fridge and a few other extra ingredients in the sauce too. Thank you for your messages regarding your interest, here is the recipe 🤩.

Simply combine to your baking tray.
1 sliced onion.
3 chopped cloves of garlic.
2 large potatoes cut into chunks.
2 large sweet potatoes cut into chunks.
2 zucchini’s cut into chunks.
1 large head of broccoli, cut into florets.
3 carrots cut into chunks.
1 sliced red capsicum.
1 can rinsed chick peas.

For the sauce combine:
1 can or 400g crush tomato.
1/2 cup extra virgin olive oil.
1/2 tsp dried oregano.
1 heaped tablespoon @spiceandcomerchants Greek spice mix.
Seasoning to taste.
3/4 cup water.

Pour the sauce over the tray of veggies and cover with a layer of baking paper and tightly over with aluminium foil. Bake at 180C fan forced 40 minutes or until potatoes are cooked. Uncover and cook for additional 15-20 minutes to develop colour.
Once ready drizzle extra olive oil over the top and garnish with your favourite herbs.

Enjoy @marys_kouzina .

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#maryskouzina #vegan #vegetarian #meatfree #vegetables #healthy #meditteranean #meditteraneandiet #greek #greekfood #delicious #food #recipe
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It wouldn’t be cheese week without some Tiropsomo. These zucchini and carrot muffins are pack with cheese and fresh herbs! Perfect to take to work, the kids lunch boxes or simply leave them on the counter for everyone to enjoy. Guaranteed they won’t last very long.

1 grated zucchini.
1 grated carrot.
1/4 cup olive oil.
1/4 cup Greek yogurt.
2 eggs.
3/4 cup grated kefalogaviera @chelmosaustralia .
1/2 cup feta cheese crumbled @chelmosaustralia .
1/2 cup shredded mozzarella.
1/2 cup fresh mint - chopped or dry @spiceandcomerchants .
1/4 cup dill - chopped.
1/4 cup dried currents.
1 1/2 cups all purpose flour.
1 Tbsp baking power.
1 tsp baking soda.
Salt (use sparingly🧂) and pepper to taste.

After grating the zucchini and carrot, give them a good squeeze to get rid of excess liquid.
Combine all ingredients together and stir till combined (the mixture will be thick).
Generously grease muffin tins and spoon mixture in. Mixture should fit exactly 12 cupcakes. Sprinkle with sesame seeds.
Bake at 170 C for 25-30 mins and golden on top. Enjoy!

❤️❤️ @marys_kouzina .

#maryskouzina #onmytable #cupcake #savoury #cheese #herbalifenutrition #food52 #recipes #fresh #love #foodstagram #foodlover #savourymuffins #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious #foodporn #foods #vegetarian
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C H E E S E F A R E W E E K 🧀.

is upon us! This week we prepare our bodies before the 40 day cleanse. In preparation for the Sarakosti (40 days of fasting) we eat less meat although dairy is still permitted in the lead up to Clean Monday, 15th of March. This way our bodies have somewhat adjusted to the sudden change of diet as we fast following a mostly vegan diet (shell fish permitted) until Easter on Sunday, 2nd May. Like every other year, I’m pleased to share my Lenten recipes with you and I hope I inspire you to try them.

Lots of love, Mary.

TIROPITA.

1kg ricotta cheese - drained.
250g feta cheese (more or less if you prefer).
1/4 cup chopped fresh mint.
2 eggs.
Pepper.
Salt, use minimal.

1 box Fillo pastry @antonioufillopastry .
Olive oil for brushing between layers.

In a large bowl combine all of the ingredients for the filling and stir well. Set aside.

Preheat your oven to 170C. Brush an approximately 12” baking tray with olive oil. Lay out 6-7 layers of pastry piling each one allowing it to over hang out of the tin (this way we can fold it back over once it’s filled).

Pour in the cheese mixture and fold the overhanging sheets of fillo back over the top of the cheese. Add another 5 layers of pastry (brushing oil with each one). Using a sharp knife, gently cut through the filo to create slices for easy cutting after it’s been baked.

Sprinkle with sesame seeds and bake for approximately 45 minutes. If the filo starts to brown too quickly, move your tray to the bottom of your oven or reduce heat slightly and cook till golden.

Enjoy! #vegetarian
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You’ve seen them here many times before. My favourite kind of kefte. Kolokithokeftedes aka pumpkin fritters 🤩. Sweet, cheesy and packed full of fresh herbs. Just YUM!

700g pumpkin - grated.
5 spring onions - chopped finely.
1 bunch dill - chopped finely.
1/2 bunch mint - chopped finely.
1/2 bunch parsley - chopped finely.
2 eggs.
1/2 cup grated kefalogaviera @chelmosaustralia.
1/4 crumbled feta cheese @chelmosaustralia .
1 cup all purpose flour.
1 Tbsp bi carb soda.
5 Tbsp olive oil.
Salt - use sparingly.
Cracked black pepper.

Non traditional additions.
1/4 cup toasted pine nuts.

After the pumpkin has been grated, sprinkle a a little salt onto it and place it in a cheese cloth or tea towel to squeeze out as much liquid as possible. Combine all ingredients then gently fold through the feta cheese last.

In a large pan drizzled with a little olive oil place a tablespoon amount of mixture onto the hot surface. It’s always best to do one test kolokithokefte first, this way you can check for seasoning and/or if you need to add more flour to stabilise the mix. You’ll know if your mixture needs adjusting if it is difficult to flip in the pan and is a little too soggy once cooked. Once you’ve made the adjustments continue with the rest of the mixture and enjoy!

🌿🌿 @marys_kouzina .

#maryskouzina #food #vegetarian #foodie #foodlover #vegetarianrecipes #recipes #cooking #onmytable #f52grams #pumpkin #fritters #delicious #greek #greekfood #greece #fresh #damnthatsdelish #meze
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Gigantes Plaki ~ Greek baked beans with ntako salad. One of our go to dishes for our meat free nights and sooo delicious! The recipe is already available in my feed but I’ll pop it here once more. Enjoy! 💗💗.

500g Lima beans, washed and boiled for 30 mins.
1 large onion - roughly chopped.
3-4 chopped garlic cloves.
5 Tbsp + 1 cup olive oil.
3 carrots - chopped roughly.
3-4 celery sticks - chopped roughly.
600g crushed tomatoes.
1 veg stock cube.
2 bay leaves.
1 cup of water + more if needed whilst cooking.
Salt and pepper.
Parsley or dill to garnish.

Sauté onion and garlic with 5 Tbsp oil for approximately 2 minutes. Add carrots and celery and cook for additional 5 mins stirring occasionally. Add the crushed tomatoes, stock cube, bay leaves and half the water. Cook for approximately 10 minutes.

Spoon vegetable mixture into a large baking tray, add the boiled lima beans, the 1 cup of olive oil and remaining water, season and carefully stir through to combine.

Cover with aluminium foil and bake at 180C for 45 mins to 1 hour. After this cooking time check to see if the lima beans have softened (if they haven’t, add a touch more water and recover and cook). If you’ve taken the aluminium foil off, cook for a further 15-20 mins uncovered or until the dish looks golden and crisp. Garnish with fresh parsley (and feta cheese if you please).

Enjoy with fresh bread to soak those gorgeous tomato infused oils.

❤️❤️ @marys_kouzina .

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Μπάμιες με φασολάκια. Okra with green beans 🌿. It’s vegan day today! And this is one of my favourite vegan dishes 🌿. The best part is definitely dipping fresh bread into that oily sauce 🤤.

1/2 cup extra virgin olive oil.
1 onion - chopped.
2-3 cloves of garlic - finely chopped.
1 Tbsp tomato paste.
500g okra @ainosvegetables or fresh.
300 grams green beans @ainosvegetables or fresh.
1 1/2 cups water.
Salt and pepper to taste.
Fresh mint and parsley to garnish.

Place a wide deep pan over medium high heat and add the oil, onion and garlic sautéing for approximately 3 minutes. Add the tomato paste and cook stirring for a minute to eliminate the bitterness.

Add the okra and green beans, crushed tomato and water along with your seasoning, stir to combine. Place the lid on leaving it slightly ajar and turn the heat down to medium heat (you want to avoid stirring frequently as this will cause the okra to break apart as it softens (which is why a wider deep pan rather than a pot is helpful here).

Cook for approximately 45 minutes until the vegetables are cooked and the sauce has thickened and the extra virgin olive oil had turned that amazing red colour, perfect for dipping bread.

Serve with a garnish of fresh parsley and/or mint and enjoy. I highly recommend serving with feta cheese for a delicious vegetarian option. Kali orexi!

🌿🌿 @marys_kouzina .

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##mykitchen #maryskouzina #onmytable #nomeat #meatfree #huffposttaste #fresh #vegan #vegetarian #sbsfood #veganfood #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious
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Cretan Ntakos - I love just how festive they look, they’re perfect for your Christmas table 🎄. Cretan rusks, soaked, topped with tomatoes, a bit of onion, plenty of mizithra (soft goats cheese), oregano, oil and throumbes (dried large olives). Found on every family dinner table and menu in Crete.

❤️❤️ @marys_kouzina .

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Gigantes Plaki ~ Greek baked beans. All I can say is, make sure you’ve got some fresh bread when you make this! 🥖. Here is the recipe.

500g Lima beans, washed and boiled for 30 mins.
1 large onion - roughly chopped.
3-4 chopped garlic cloves.
5 Tbsp + 1 cup olive oil.
3 carrots - chopped roughly.
3-4 celery sticks - chopped roughly.
600g crushed tomatoes.
1 veg stock cube.
2 bay leaves.
1 cup of water + more if needed whilst cooking.
Salt and pepper.
Parsley or dill to garnish.

I cooked this recipe using a Dutch oven although I’ve written the method without one.

Sauté onion and garlic with 5 Tbsp oil for approximately 2 minutes. Add carrots and celery and cook for additional 5 mins stirring occasionally. Add the crushed tomatoes, stock cube, bay leaves and half the water. Cook for approximately 10 minutes.

Spoon vegetable mixture into a large baking tray, add the boiled lima beans, the 1 cup of olive oil and remaining water, season and carefully stir through to combine.

Cover with aluminium foil and bake at 180C for 45 mins to 1 hour. After this cooking time check to see if the lima beans have softened (if they haven’t, add a touch more water and recover and cook). If you’ve taken the aluminium foil off, cook for a further 15-20 mins uncovered or until the dish looks golden and crisp. Garnish with fresh parsley (and feta cheese if you please).

Enjoy with fresh bread to soak those gorgeous tomato infused oils.

❤️❤️ @marys_kouzina .

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#mykitchen #maryskouzina #greeklentenrecipes #onmytable #nomeat #meatfree #huffposttaste #eggplant #fresh #vegan #vegetarian #sbsfood #veganfood #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious #vegan
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Re-sharing Yiayia Maria’s famous Fava. A specialty in Crete, Santorini and of course yiayias kitchen (she makes a bulk amount and distributes it to us all) 🤤. Yesterday I made my own batch that should last me a couple of days 👌.

It’s a fantastic substantial vegan dip made from yellow split peas, it creates its own creaminess and flavour with very little ingredients. Must try!

250g washed and sorted yellow split peas.
1/2 onion - grated.
1 carrot - grated.
3-4 cups water.
Salt and pepper.
Extra virgin olive oil.
Sliced Spanish onion.
Olives. In Crete, it’s served with Throumbes and Santorini, capers. I’ve used my homemade olives from our trees 🫒 .

You can watch the full method in my highlights 🎥. Just scroll across as it’s one of my earlier ones.

❤️❤️ @marys_kouzina .

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#mykitchen #maryskouzina #vegan #greek #onmytable #dip #nomeat #meatfree #huffposttaste #fresh #vegan #vegetarian #sbsfood #veganfood #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek #foodies #foodie #foodlover #sydneyeats #yummy #delicious #vegan #meze
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You’ve seen them here many times before. My favourite kind of kefte. Kolokithokeftedes aka pumpkin fritters 🤩. Sweet, cheesy and packed full of fresh herbs. Just YUM!

700g pumpkin - grated.
5 spring onions - chopped finely.
1 bunch dill - chopped finely.
1/2 bunch mint - chopped finely.
1/2 bunch parsley - chopped finely.
2 eggs.
1/2 cup grated kefalogaviera @chelmosaustralia.
1/4 crumbled feta cheese @chelmosaustralia .
1 cup all purpose flour.
1 Tbsp bi carb soda.
5 Tbsp olive oil.
Salt - use sparingly.
Cracked black pepper.

Non traditional additions.
1/4 cup toasted pine nuts.

After the pumpkin has been grated, sprinkle a a little salt onto it and place it in a cheese cloth or t towel and squeeze out the liquid as much as possible. Then combine all ingredients except the feta cheese. Add the feta cheese cheese and fold through gently.

In a large pan drizzled with a little olive oil place a tablespoon amount of mixture onto the hot surface. It’s always best to do one test kolokithokefte first, this way you can check for seasoning and/or if you need to add more flour to stabilise the mix.
You’ll know if it is difficult to flip in the pan and is a little too soggy. Once you’ve made the adjustments continue with the rest of the mixture and enjoy!

🌿🌿 @marys_kouzina .

#maryskouzina #food #vegetarian #foodie #foodlover #vegetarianrecipes #recipes #cooking #onmytable #f52grams #pumpkin #fritters #delicious #greek #greekfood #greece #fresh #damnthatsdelish @eatinghealthytoday
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Ask me to choose my favourite traditional Greek dish and my reply is this, gemistá.
Vegetarian stuffed vegetables with an abundance of fresh herbs, pine nuts, currents and feta cheese. Do you prefer your gemistá with vegetarian or with the addition of ground beef?

Here is the recipe for the batch I cooked today.

4 green capsicums - hollowed.
6 tomatoes - hollowed, reserving the seeds and juice .
5 potatoes - cut into wedges.

1 large onion.
3 cloves of garlic.
3/4 cup medium grain rice- washed.
1 cup chopped mint.
1 cup chopped parsley.
1 cup chopped dill.
200g crushed tomatoes.
1/2 cup toasted pine nuts.
1/2 dried currents (optional).
1 vegetable stock cube - dissolved in 1/2 cup water.
5Tbsp extra virgin olive oil.
1 piece of @chelmosaustralia feta cheese.
Salt and pepper to taste.

Breadcrumbs.

200g crushed tomato.
1 clove chopped garlic.
1/2 tsp dried oregano.
1/2 cup water.
1/4 cup extra virgin olive oil.
Salt and pepper.

Arrange all hollowed vegetables and potatoes in baking dish. In a separate bowl add all the filling ingredients including the seeds hollowed out from the fresh tomatoes. Add the feta cheese last that way it does not completely break apart whilst you combine the ingredients.

Preheat oven to 180 degrees C. Stuff the vegetables with the filling. (Any leftover can be frozen and/or cooked on the stove top using the absorption method).
Sprinkle a tablespoon of breadcrumbs over the filling of each vegetable and close with the tomato and capsicum lids.

In a bowl, combine all then ingredients for the sauce and spoon it over the potatoes in the tray. Give everything in the tray a drizzle of olive oil and a sprinkling of salt.
Cover tightly with aluminium foil and bake for 1 hour and 15 minutes then uncover and bake for an additional 15-20 minutes or until the Gemista develops colour.

Kali orexi 🌿.
❤️❤️ @marys_kouzina .

#maryskouzina #food #foodies #vegetarian #vegetarianrecipes #vegetables #fresh #comfortfood #greekfood #greece #greek #delicious #foodporn #foodstagram #f52grams #sbscolourtherapy #thefeedfeed #festivalofdinners. @eatinghealthytoday
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We’ve all got our go to dishes that are easy to whip up when we’re strapped for time. This one is definitely one of those dishes for me. Αγκινάρες με αρακά, or artichokes with peas. Enjoy it vegan or vegetarian, it’s hearty and delicious.
I usually make this two ways, with lemon or tomato and both versions are loaded with dill 🌿🌿. Make sure you’ve got some bread handy for this one 🤤🤤.

1/4 cup extra virgin olive oil.
1 sliced onion.
2-3 cloves chopped garlic.
500g frozen artichokes @ainosvegetables .
500g frozen peas.
2 sliced carrots.
400g crushed tomato.
1 bunch fresh dill chopped - reserve some for garnish.
1 veg or chicken stock cube.
3 cups of water.
Salt and pepper.

In a large deep pan sauté onion and garlic in olive oil over medium high heat for approximately 2 minutes. Add the artichokes, peas and carrot. Add a splash of water and cover the pot with the lid and allow the frozen veg to steam and defrost.

Add the crushed tomatoes, stock cube, dill, water and seasoning. Place the lid onto the pot leaving it slightly ajar and cook for 45 minutes or until the artichokes have softened. You may need to add some extra water during this cooking time.

Once it’s ready, the sauce should be delicious and thick. Check for seasoning, sprinkle with the extra dill and crumble with @chelmosaustralia feta cheese for a vegetarian option. Kali orexi!

🌿🌿 @marys_kouzina .

#maryskouzina #onmytable #food foodie #recipes #greek #greekfood #vegetarian #vegetarianrecipes #cheese #lovefood #peas #tomato #thefeedfeed #greece #sydney #foodstagram #f52grams #sbscolourtherapy #sbscomfort
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Tonights dinner recipe, as promised! Κουνουπίδι Κεφτέδες or cauliflower fritters. These turned out better than I thought, we absolutely loved them! Check out that feta ooz on that fritter 🤩. Served with tzatziki on the side, brilliant!! 🤤 A must try for vego night!

700g fresh cauliflower.
1 brown onion.
2-3 gloves garlic.
1 small red or orange capsicum.
Handful fresh mint, dill, parsley.
2 egg.
1 1/2 cups all purpose flour.
1 Tbsp baking powder.
1 Tbsp ground cumin.
3 Tbsp pecorino cheese.
100g feta cheese crumbled @chelmosaustralia .
Salt and pepper to taste.
Olive oil for frying.

Break apart cauliflower into florets. Add the cauliflower, onion (roughly chopped), garlic, herbs and capsicum to a food processor and process until everything is combined and very fine. Pour this mixture into a bowl and add the flour, cumin, eggs, cheeses and salt and pepper (use the salt sparingly as the cheese will add saltiness).
Mix and combine.

Using a non stick pan, add extra virgin olive oil (enough to shallow fry). Once it’s hot, do a test fritter first to check the seasoning.
Once you’re happy with the taste add a tablespoon amount of cauliflower mix to the pan and fry till golden before flipping. Once they’re ready transfer them onto an absorbent towel and serve with tzatziki.

Kali orexi!

❤️❤️ @marys_kouzina .

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#maryskouzina #food #fritters #vegetarian #vegetarianrecipes #cauliflower #herbs #veg #foodie #foodiesofinstagram #foodporn #foodphotography #yummy #delicious #foodstagram #f52grams #vegetarian #meze
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Re-sharing Yiayia Maria’s famous Fava. A specialty in Crete, Santorini and of course yiayias kitchen (she makes a bulk amount and distributes it to us all) 🤤.

It’s a fantastic substantial vegan dip that creates its own creaminess and flavour with very little ingredients. Must try!

250g washed and sorted yellow split peas.
1/2 onion - grated.
1 carrot - grated.
3-4 cups water.
Salt and pepper.
Extra virgin olive oil.
Sliced Spanish onion.
Olives. In Crete, it’s served with Throumbes and Santorini, capers. I’ve used my homemade olives today.

You can watch the full method in my highlights 🎥. Just scroll across as it’s one of my earlier ones.

❤️❤️ @marys_kouzina .

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#mykitchen #maryskouzina #vegan #greek #onmytable #dip #nomeat #meatfree #huffposttaste #fresh #vegan #vegetarian #sbsfood #veganfood #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek #foodies #foodie #foodlover #sydneyeats #yummy #delicious
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You’ve seen it in my feed many times. Re-sharing our weekly favourite with many new friends who’ve joined Mary’s Kouzina. A perfect meal on it’s own, sprinkled with feta or on the side of any protein.

2 large bunches of English spinach.
1 whole onion - sliced.
2 cloves of garlic - sliced.
1/4 cup extra virgin olive oil.
1 veg stock cube.
400g crushed tomato.
1/2 bunch chopped fresh dill.
1 cup rice - whatever grain you prefer.
3 cups water.
Salt and pepper to taste.

Head to my Instagram highlights to watch how I prepare this 🎥.

❤️❤️ @marys_kouzina .

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#mykitchen #maryskouzina #greekvegan #onmytable #nomeat #meatfree #huffposttaste #eggplant #fresh #vegan #vegetarian #sbsfood #veganfood #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious
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Amongst the amazing selection of cheeses I was gifted from @chelmosaustralia @chelmos_dairy_greece @fratelliimports , these marinated ready to grill feta cheeses stood out! They even come in their little grill tray too! Makes a brilliant meze with lunch or dinner.

Grill them as they are or top with tomato, Spanish onion and parsley as I’ve done here, with a drizzle of olive oil of course. Enjoy it piping hot out of the grill with fresh bread. This was my lunch today, probably will be tomorrow too 🤤🌿🧀 🍅 .

❤️❤️ @marys_kouzina .

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#maryskouzina #cheese #grill #lunch #dinner #vegetarian #sidedish #meze #appetizer #comfortfood #vegetarianrecipes #cheese #internationalcheese #tomatoes #greek #greece #greekfood #sydney #australia #bread #yummy #delicious #tomato
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Wowww! So many saganaki lovers out there! I’m with you! I love the combination of salty and sweet, especially when cheese is paired with honey 🍯. Pictured is @chelmosaustralia saganaki cheese wrapped in 2 sheets of @antonioufillopastry shallow fried in olive oil and drizzled with Cretan honey and sprinkled with sesame seeds. My oh my, this is my fav meze, takes me back every time! 😭 🇬🇷.

Tip: when frying the saganaki, do it over medium heat. Too high and the pastry will burn before the cheese can begin to melt.

❤️❤️ @marys_kouzina .

#maryskouzina #cheese #fried #lunch #dinner #vegetarian #sidedish #meze #comfortfood #vegetarianrecipes #cheese #internationalcheese #tomatoes #greek #greece #greekfood #sydney #australia #bread #yummy #delicious #honey #vegetarian #meze
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Leftover Briam from the night before? No worries! Briamopita or Tourlopita? Which ones sounds better?
🍅🥕🍆🌶🍠🍞
All of yesterday’s leftovers chopped up, combined and folded into parcels of puff pastry. Eh voilà the perfect quick lunch!
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❤️❤️ @marys_kouzina .
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#maryskouzina #onmytable #buzzfeast #huffposttaste #food52 #tomato #vegetarian #summer #sbsfood #sbscolourtherapy #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #tradition #followme #foodies #foodie #foodlover #sydneyeats #yummy #delicious #food52grams #vegetarian
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Kalimera! Yiayias kolokithopita (pumpkin pie) to start our Sunday! My kind of breakfast 🧡 .
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Ingredients:
3-4 eggs.
4 cups grated pumpkin.
1 large grated onion.
1 cup crumbled feta cheese.
½ cup grated kefalogaviera cheese or any hard cheese.
½ cup olive oil.
1 cup chopped fresh dill or fennel fronds.
½ cup chopped fresh mint.
2 cups self-raising flour or 1 ½ cups semolina.
Salt and pepper to taste. .
Fillo Pastry.
Olive oil for brushing layers.
Sesame seeds for sprinkling over filo.
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Tips before you begin.
1. If you intend to use self-raising flour, it is important to squeeze out the excess liquid from the grated pumpkin using a cloth.
2. If you intend to use semolina, squeezing the pumpkin is not an essential step as it will absorb all the liquid from the pumpkin.
3. Be mindful when adding your seasoning. Feta cheese and kefalogaviera both add salt to the filling, so do not add too much extra salt. To check, it is best to taste the mixture before you add the eggs to gage for seasoning.
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Method:
1. Preheat oven to 170-180 degrees Celsius
2. Combine all pumpkin mixture ingredients into one bowl.
3. Grease a 12” baking tray generously with olive oil. Line single sheets of Antoniou Fillo pastry into your baking tray brushing olive oil in between each layer. Start the base with about 6-7 layers.
4. Spoon pumpkin filling into the tray and spread it our evenly over the fillo pastry and fold the overhanging edges in.
5. Add another 5-7 layers of fillo pastry on top of the pumpkin mixture with olive oil brushed in between each layer and tuck the edges into the sides. Be sure to also brush the top layer with olive oil and gently cut through the pastry with a sharp knife.
6. Sprinkle with sesame seeds and bake for 45 minutes or until golden. Allow the Kolokithopita to cool slightly before cutting and enjoy! Kali Orexi.
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❤️❤️ @marys_kouzina .
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#maryskouzina #greek #greekfood #comfortfood #pumpkin #pastry #breakfast #lunch #pie #food #foodphotography #foodstagram #vegetarian #meze
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As seen on TV! 📺.
Just recently Mum introduced to me a different and much easier way to prepare Kolokithokeftedes or pumpkin fritters. This method omits the tedious step of having to grate the pumpkin and squeeze out the excess water. Instead my mother boils the pumpkin till soft and uses breadcrumbs (as much is needed/ mai to mati ) till the mixture comes together, instead of flour. Here is mums version of kolokithokeftedes! Thanks, mum 💜💜!
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1kg chopped pumpkin - boiled till soft.
1 onion - grated.
1 cup fresh dill - chopped.
1/2 cup fresh mint - chopped.
Bread crumbs - as much as you need. Read notes below.
2 eggs.
Crumbled feta - as much as you’d like.
Grated hard cheese - (optional, as much as you’d like, I use kefalogaviera).
1/4 cup extra virgin olive oil.
Salt and pepper to taste.
All purpose flour for dusting patties before frying.
Olive oil for frying.
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Combine all ingredients into a large bowl except the flour.
When adding breadcrumbs start with 2 cups then slowly keep adding more until you’re able to form a small patty in your hand (you may end up adding approx 4 cups). Once you’re able to do this, it’s best to test your mixture first by frying a single patty. You’ll also be able to taste and check that the seasoning is perfect too.
Dip the patties into the flour and shallow fry them over medium high heat until they’re golden. If the patty does not hold its shape, you’ll need to add more breadcrumbs to the pumpkin mix.
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Forming the kolokithokeftedes can become a messy task when dusting them in the flour. You’ll need to use clean wet hands to form them perfectly.
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Kali orexi! ❤️❤️ @marys_kouzina .
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#mykitchen #maryskouzina #onmytable #nomeat #meatfree #huffposttaste #fritters #fresh #vegetarian #sbsfood #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious #pumpkin
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