Greek Pizza with Feta

This Greek pizza with feta is bursting with Mediterranean flavor! Top it with colorful veggies for a pie that pleases…

A Couple Cooks – Recipes worth repeating.

This Greek pizza with feta is bursting with Mediterranean flavor! Top it with colorful veggies for a pie that pleases everyone.

Greek pizza with feta

Here’s a pizza topping idea that always gets rave reviews, with its smattering of colorful vegetables and hearty flavor: this Greek Pizza with Feta! There’s nothing better than the combination of tangy artichoke hearts, refreshing bursts of tomato, garlicky spinach, and salty olives and feta. We love a great veggie pizza, and this one is what we turn to most often. It’s destined to be the smash hit of your pizza night!

Ingredients in Greek pizza with feta

Greek pizza is not authentically Greek, but the classic Italian pizza pie dressed up with Mediterranean-style toppings. Many restaurants and pizzerias serve a version of this pizza and use different toppings. This one we’ve customized to the ingredients we love seeing on a Greek pizza, but feel free to customize it to your tastes if there are others you prefer. Here are the elements you’ll need:

  • Pizza dough: our favorites are Best Pizza DoughThin Crust Pizza Dough and Pizza Oven Dough, but there are a few more options below
  • Pizza sauce: This Homemade Pizza Sauce is a must! The flavor is the best you’ll ever have (we promise)
  • Shredded mozzarella cheese: holds everything together like glue
  • Feta cheese: feta cheese is required! It adds just the right salty seasoning to the top of the pie
  • Baby spinach
  • Kalamata olives (optional)
  • Artichoke hearts
  • Red onion
  • Cherry tomatoes
  • Dried oregano
  • Fresh basil, for garnish

Again, you can customize to your own tastes if you prefer Greek pizza with other ingredients. Other options include sundried tomatoes, roasted red peppers, cured meats, or chicken.

Greek pizza

For the pizza dough

The trick to the best Greek pizza? Homemade pizza dough. There are several pizza dough options we’ve developed over the years: the first is our workhorse and the best for making an incredible artisan-style pizza. It works best with a pizza stone. Or if you prefer, try one of our other methods for the dough: like a thick-crust pan pizza or a large sheet pan pizza that’s 3 pizzas in one! Here are the pizza dough options:

  • Best Pizza Dough: The standard! This pizza dough makes a medium artisan style pizza; it works best on a pizza stone. A pizza peel is helpful for transferring the dough onto the stone (see below).
  • Thin Crust Pizza Dough: This variation is slightly easier, since you can roll it out instead of stretching it.
  • Pizza Oven Dough: Got a pizza oven? This is the dough recipe for you.
  • Perfect Pan Pizza: Make your pizza in a cast-iron skillet! Takes a little longer but there are no special tools required. Makes one medium pizza.
  • Best-Ever Sheet Pan Pizza: This one makes recipe the size of 3 pizzas in a large sheet pan: perfect for serving a crowd!
Feta pizza

Homemade pizza sauce is a must

The key to this Greek pizza? The homemade pizza sauce! While you can use a purchased sauce if you must, we highly recommend making the homemade version. The flavor is unreal! Here’s what to know:

  • Fire roasted tomatoes and garlic make magic. One spoonful and you’ll be singing its praises! Fire roasted canned tomatoes have a sweet, smoky flavor right out of the can. They are essential to the flavor, so they’re worth seeking out! Check in your local grocery near the canned tomatoes: they’re becoming much more widespread and are sold by several different brands.
  • It takes 5 minutes in a blender! There’s no need to simmer: just throw everything in a blender and whiz it up. This is one of our most-made recipes on the website!

Pizza making tools

If you choose the standard pizza dough recipe, the following tools are helpful for baking the crust. Again, if you chose the pan pizza or sheet pan pizza recipes above, no extra tools are needed!

Greek pizza

Sides for Greek pizza with feta

What to serve with Greek pizza? Make a big salad and heap it on your plate with a big cheesy slice. In fact, we love trying to have a few different salad and veggie options to complement the rich pie. Here are a few great side dishes for pizza:

More homemade pizza recipes

Want a few more pizza topping ideas for your pizza night? Here are a few great homemade pizza recipes:

This feta pizza recipe is…

Vegetarian.

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Greek pizza with feta

Greek Pizza with Feta


  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 1 medium pizza

Description

This Greek pizza with feta is bursting with Mediterranean flavor! Top it with colorful veggies for a pie that pleases everyone.


Ingredients

  • ⅓ cup Homemade Pizza Sauce
  • 1 teaspoon olive oil
  • 2 cups baby spinach or chopped spinach
  • 1 pinch each salt and garlic powder
  • 4 Kalamata olives, halved (optional)
  • ¼ cup chopped artichoke hearts
  • 1 handful red onion slices
  • 4 cherry tomatoes, quartered
  • ½ cup shredded mozzarella cheese
  • ½ cup feta cheese
  • ¼ teaspoon dried oregano
  • 4 basil leaves (optional)

Instructions

  1. Make the pizza dough: Follow the Best Pizza DoughThin Crust Pizza Dough or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Make the pizza sauce: Make the Homemade Pizza Sauce. (You’ll use about ⅓ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
  4. Prepare the toppings: Warm the olive oil in small skillet. Add the spinach, 1 pinch salt, and 1 pinch garlic powder. Sauté over medium heat for 2 minutes until the spinach is wilted. Half the Kalamata olives, chop the artichoke hearts, thinly slice the red onion, and quarter the cherry tomatoes. 
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  6. Spread a thin layer of the pizza sauce over the dough. Add the mozzarella cheese. Top with the spinach, olives, artichoke, red onion, and tomatoes. Sprinkle with the feta cheese and dried oregano. Add a few pinches of kosher salt and some fresh ground pepper, to taste.
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2 minutes in a pizza oven).
  8. Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.
  • Category: Main dish
  • Method: Baked
  • Cuisine: Pizza
  • Diet: Vegetarian

Keywords: Greek pizza, feta pizza, feta pizza recipe

A Couple Cooks - Recipes worth repeating.

spanakopita

I finally conquered my fear of making spanakopita, the Greek savory spinach and feta pie, and yes, this means I’m going to tell you all about it. It took me so long because, however pathetically, I find filo/phyllo, the thin dough used t…

I finally conquered my fear of making spanakopita, the Greek savory spinach and feta pie, and yes, this means I’m going to tell you all about it. It took me so long because, however pathetically, I find filo/phyllo, the thin dough used to produce the flaky layers in many Middle Eastern and Balkan pastries, stressful: the tissue-like sheets can dry into crumbles in what feels like seconds. Having to brush each layer with butter or oil before using it is challenging in a small kitchen, and a lot of work in any size. Over the years, I’ve auditioned many spanakopitaish pies that allowed me to hedge a bit on the phyllo — triangles (only one sheet at a time made it less scary), spirals (ditto with one sheet; this recipe is in Smitten Kitchen Every Day), galettes (using a pie-like dough), and even “skillets” where I just messily crumbled some phyllo on top. All were good. None were this. This is exact spanakopita I crave, more doable than I thought possible.

spanakopita-15

Read more »

Spinach Rice with Feta

Spinach rice turns rice into a classy side dish! Garlic, dill and feta cheese bring big flavor to this Mediterranean-style…

A Couple Cooks – Recipes worth repeating.

Spinach rice turns rice into a classy side dish! Garlic, dill and feta cheese bring big flavor to this Mediterranean-style dish.

Spinach Rice

Here’s a fun way to turn everyday rice into a classy side dish: Spinach Rice! After years of cooking, we’re discovering fun tricks like this. Take plain old white rice and cook up a pot with spinach and garlic, then flavor it with a pop of lemon and sprinkle of feta cheese. It’s an elegant Mediterranean-style side dish that you can serve for guests or just use to spice up weeknights. And, it’s a great way to load up on spinach. The savory, fresh flavors are unreal!

How to make spinach rice: the basic concept

Spinach rice is a mix of spinach and rice, and often other aromatic flavors like onion, garlic, dill and feta cheese. The traditional Greek version is called spanakorizo, which often has added tomatoes or tomato paste. This recipe is inspired by the Mediterranean flavors in that dish (if you want a more traditional spin, go to this spanakorizo recipe!).

The basic concept is to cook rice with spinach and seasonings until the liquid is reduced. Note that spinach rice comes out a little more gooey than a traditional fluffy rice: which is what is intended here! Here’s the basic concept (or jump to the recipe below):

  • Sauté garlic in olive oil, then add spinach and wilt. This takes about 3 minutes total.
  • Add water, rice and seasonings and cook 15 minutes. At this point the liquid should be reduced.
  • Allow to rest 5 minutes. This helps the rice to cool and set.
  • Fluff and add lemon juice, dill and feta. These additions brighten the flavors! See below for more.
Spinach Rice

A few notes on serving

One thing we love about this Mediterranean spinach rice: it packs in loads of spinach, which not only adds nutrients but helps to stretch the serving size. Often we can polish off a whole lot of rice, but adding spinach and flavorings helps it to be more satisfying.

Don’t have fresh dill? That’s ok: you can skip it! But it does add quite a bit of fresh flavor (don’t bother adding dried dill). The fresh lemon juice adds quite a punch though: we’d recommend using it if possible.

Ways to serve spinach rice

Spinach rice is the ideal side dish to make your meal seem elegant and thoughtful! We love making it for guests but it also works to class up a weeknight meal. Here are some great ways to serve it:

Spinach Rice

More spinach recipes

Love adding spinach to your recipes? Here are a few more tasty spinach recipes to enjoy this nutritious leafy green:

This spinach rice recipe is…

Vegetarian and gluten-free.

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Spinach Rice

Easy Spinach Rice


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

Spinach rice turns rice into a classy side dish! Garlic, dill and feta cheese bring big flavor to this Mediterranean-style dish.


Ingredients

  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 6 cups (5 ounces) baby spinach (or chopped standard spinach)
  • 1 cup long grain white rice
  • ¾ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Juice of 1/2 lemon (2 tablespoons)
  • 2 tablespoons chopped fresh dill, optional
  • ¼ cup feta cheese crumbles

Instructions

  1. Mince the garlic. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté 1 minute until fragrant (but not browned). Add spinach and cook until it wilts, about 2 minutes.
  2. Add 2 cups water and bring it to a boil, then reduce to a simmer. Add the rice, salt, garlic powder, and onion powder. Make sure it’s simmering, then cover and cook for 15 minutes, uncovering and checking every so often to make sure that the heat is not too high.
  3. After 15 minutes, check to make sure the water is completely cooked out (if not, cook a minute or two longer but it should be done by this point). Remove the heat and let stand covered for 5 minutes. Uncover and fluff with a fork, then stir in the lemon juice and chopped dill. Top with feta crumbles and serve.
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Rice

Keywords: Spinach rice

A Couple Cooks - Recipes worth repeating.

Quick Hummus Bowls

A hummus bowl makes the best easy lunch or dinner: no cooking required! Layer a dollop with crunchy veggie toppings.…

A Couple Cooks – Recipes worth repeating.

A hummus bowl makes the best easy lunch or dinner: no cooking required! Layer a dollop with crunchy veggie toppings.

Hummus Bowl

Hello and welcome to the best quick lunch or healthy easy dinner around: the Hummus Bowl! At it’s base, this simple concept requires no cooking at all: layer a dollop of hummus with crunchy veggies and serve with pita wedges. It’s easily customizable and you can make it super basic or fancier with easy additions of ingredients. It takes just 5 minutes to make this Mediterranean-style meal that’s bursting with creamy, tangy, crunchy, fresh, and savory flavors. Here’s how it’s done!

What’s in a hummus bowl?

This concept is so simple for easy lunches and dinners where you don’t even have to think. It’s great for filler days of the week where you don’t want to cook, or you want to use up veggies in the fridge. There are a few elements that are required, and then lots of fancy toppings that can step it up from basic to beautiful. Here are the required elements in a hummus bowl:

  • Hummus: find the best purchased brand you can, or make your own (see below)
  • English cucumber: An English cucumber is long and thin with no tough skin, no seeds and a milder flavor than standard cucumber. Look for it in the produce section!
  • Cherry tomatoes or red bell pepper: It’s nice to have a red element: we eat with our eyes!
  • Olives: Kalamata olives add a satiating salty pop; try Castelvetrano olives as a milder option
  • Red onion: or use shallot for a milder option
  • Pita bread or gluten free crackers: It’s nice to have a bread item for dipping: use whatever fits your diet
  • Baby greens or chopped lettuce (optional): Baby greens add texture and nutrients
  • Feta cheese (optional): A sprinkle adds another savory element; omit or try vegan feta for dairy-free
  • Rice or another grain (optional): This makes the hummus bowl more filling, so it’s nice to include as a dinner option. We like using the microwavable pre-cooked rice packages for quick meals, or using leftover cooked rice or quinoa, farro, or other grains.
Hummus Bowl

Variations: more hummus bowl toppings

Want to make a fancy hummus bowl? The great thing about this concept is you can make it as fancy or plain as you like. You can use leftover veggies from the fridge, or fancier pantry items to give it unexpected flavors. Or top it with a protein to make it into dinner! Here are some ideas:

Hummus Bowl

Buy best quality hummus, or try homemade

It’s easiest to pick up purchased hummus for this recipe: there are so many options at the grocery store these days! Look for a great quality brand with creamy, balanced flavor (for example to us, Sabra brand has an overly salty, artificial flavor). Or, you can make your own! Meal prep it over the weekend, then enjoy it for meals throughout the week. Here are some of our top homemade hummus recipes:

Hummus Bowl

More easy Mediterranean diet recipes

This hummus bowl is an ideal easy Mediterranean diet recipe that makes healthy eating fun! Here are a few more easy Mediterranean-style recipes to liven up your diet:

This hummus bowl recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Hummus Bowl

Quick Hummus Bowls


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1
  • Diet: Vegan

Description

A hummus bowl makes the best easy lunch or dinner: no cooking required! Layer a dollop with crunchy veggie toppings.


Ingredients

  • ⅓ cup hummus
  • 1 pita bread, sliced into wedges
  • 1 handful Kalamata olives
  • 1 handful red onion slices (or shallot)
  • 8 English cucumber slices (or standard cucumber, peeled)
  • 1 handful cherry tomatoes, sliced
  • 1 handful baby greens or chopped lettuce (optional)
  • 2 tablespoons feta cheese, to sprinkle (optional or use vegan feta for vegan)
  • ½ cup cooked rice or packaged pre-cooked rice (optional)
  • Optional toppings: Jarred Calabrian chilis or roasted red peppers, caper berries, fresh herbs, frozen or homemade falafel, etc.

Instructions

  1. Place greens and rice in the bowl, if using (try packaged pre-cooked rice for a quick shortcut). If using rice, season it with salt and a drizzle of olive oil.
  2. Top with hummus, sliced cucumber, sliced red onions, sliced tomatoes, olives and feta cheese. Eat with pita wedges, using the hummus as a dip / dressing for the veggies.
  • Category: Main Dish
  • Method: No Cook
  • Cuisine: Mediterranean

Keywords: Hummus bowl

A Couple Cooks - Recipes worth repeating.

A Vegetarian Pastitsio for When ‘You Don’t Eat No Meat’

“He don’t eat no meat? What do you mean he don’t eat no meat!?”

It’s a line from My Big Fat Greek Wedding that brings the engagement party to a halt. Horrified faces turn to the xénos (foreigner), Ian Miller. Aunt Voula looks at her niece, the bride-t…

“He don’t eat no meat? What do you mean he don’t eat no meat!?”

It’s a line from My Big Fat Greek Wedding that brings the engagement party to a halt. Horrified faces turn to the xénos (foreigner), Ian Miller. Aunt Voula looks at her niece, the bride-to-be Toula Portokalos, as if to telepathically chastise her: “How can you, a Greek, marry a vegetarian?” Then, the solution comes to Aunt Voula and she pats Ian on the arm. “That’s okay,” she smiles. “I make lamb.”

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Yasmin Khan’s Dos & Don’ts for an Exceptional Greek Salad

During my travels around Greece, Turkey, and Cyprus for my new cookbook Ripe Figs, I became convinced that there is no dish that better epitomizes the food of the Eastern Mediterranean than a Greek salad.

This magical marriage of ripe, sweet, fragrant…

During my travels around Greece, Turkey, and Cyprus for my new cookbook Ripe Figs, I became convinced that there is no dish that better epitomizes the food of the Eastern Mediterranean than a Greek salad.

This magical marriage of ripe, sweet, fragrant tomatoes with sharp, salty, creamy feta is a flavor combination so perfect, it is all I want to eat in the summer. It’s an incredibly quick meal, too, perfect for those hot days when you can’t face turning on the cooker.

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lemon potatoes

Is this a good place to admit that I almost never ate potatoes growing up? I tell my Russian husband this and he’s baffled. Mashed? No. Roasted? No. Fries, only at restaurants. Tater tots, from the freezer on a too-rare occasion. Baked p…

Is this a good place to admit that I almost never ate potatoes growing up? I tell my Russian husband this and he’s baffled. Mashed? No. Roasted? No. Fries, only at restaurants. Tater tots, from the freezer on a too-rare occasion. Baked potatoes were definitely a dinner menu item and I don’t think anyone had anything against potatoes, just not a strong pull towards them. Needless to say, if the archives here are any indication, my kids will not be saying the same. And yet despite the gratins, the crispy crumbled, the melting, the brown butter mash, the kugel, twice-baked and the Anna, I still crave potatoes in ways I have yet finetuned a recipe for, and this brought me to a surge of lemon potato studies over the winter.

all you will needchunky wedgesready to roastadd broth and lemon juice

Read more »

Greek Fries

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs. Sure you can eat French fries with ketchup…but what’s the fun in that? Here’s a unique way to dress up your fries, Mediterranean style. Make homemade Greek fries! These crispy Yukon gold taters are thin sliced and baked with a homemade seasoning blend starring oregano, garlic and dill. Out of the oven, they’re showered with feta cheese crumbles, fresh parsley and red onion, which add just the right Greek-style vibe. Better yet, serve them with lemon dill sauce for dipping! They’re the best pair for a falafel burger or baked shrimp. Let’s get cooking! What are Greek fries? What are Greek fries? Are they authentic to Greek cuisine? Well, yes and no. The authentic Greek-style French fries that you’d get at a restaurant are called Patates Tiganites (here’s an authentic recipe from a Greek recipe writer). These are thick-cut potatoes, usually a waxy potato like Yukon gold, fried and topped with dried oregano. You’ll also find that Greek or Mediterranean restaurants may make French fries and top them with feta cheese and herbs. Some restaurants in Greece even serve them this […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs.

Greek fries

Sure you can eat French fries with ketchup…but what’s the fun in that? Here’s a unique way to dress up your fries, Mediterranean style. Make homemade Greek fries! These crispy Yukon gold taters are thin sliced and baked with a homemade seasoning blend starring oregano, garlic and dill. Out of the oven, they’re showered with feta cheese crumbles, fresh parsley and red onion, which add just the right Greek-style vibe. Better yet, serve them with lemon dill sauce for dipping! They’re the best pair for a falafel burger or baked shrimp. Let’s get cooking!

What are Greek fries?

What are Greek fries? Are they authentic to Greek cuisine? Well, yes and no. The authentic Greek-style French fries that you’d get at a restaurant are called Patates Tiganites (here’s an authentic recipe from a Greek recipe writer). These are thick-cut potatoes, usually a waxy potato like Yukon gold, fried and topped with dried oregano.

You’ll also find that Greek or Mediterranean restaurants may make French fries and top them with feta cheese and herbs. Some restaurants in Greece even serve them this way. There’s no real “authentic” definition to what exact toppings go on Greek fries. So our recipe for Greek fries is a spin on Mediterranean flavors and the style of fries we enjoyed while traveling in Santorini.

Use a waxy potato, like Yukon gold

Standard French fry recipes use russet potatoes, to get that fluffy on the inside texture that restaurant fries have. But in our research, we found that Greek fries recipes use a waxy potato like Yukon gold. This has a smoother texture on the interior, with a bit sweeter flavor. It definitely tastes like a different type of French fry! Use this type of potato if you can find it: but russet potatoes work just as well.

Greek fries

The seasoning for Greek fries: a homemade blend!

Another thing that makes this Greek fries recipe special: our homemade Greek seasoning blend! This blend features dried herbs and spices that are often used in Greek cuisine. These seasonings really make the dish! Make up a batch and you’ll have leftover to use in other recipes: we love it sprinkled over potatoes, sauteed vegetables, and fish. Here are the ingredients you’ll need:

  • Dried oregano
  • Dried dill
  • Garlic powder
  • Onion powder
  • Salt and black pepper

Toppings for Greek fries

The toppings in these Greek fries are what make it shine! Here are the fry toppings you’ll need to add the Mediterranean-style flair to this recipe:

  • Feta cheese crumbles: As you crumble them, break them into smaller pieces with your fingers. Very large chunks won’t stick to the fries.
  • Red onion: If you don’t like spicy red onion, rinse the chopped onion a few times first, then drain completely. This helps to soften the flavor.
  • Fresh parsley: Curly parsley is the way to go if you can find it: it brings the best Greek flavor like in our quinoa tabbouleh. If all you can find is flat leaf or Italian parsley, that works too!
How to make Greek fries

Sauces for dipping Greek fries

The last element to these easy homemade baked French fries that adds a Greek vibe is the dipping sauce! We have a few different sauces that would work well here. Pick from the following:

How to cut fries

The part of making these healthy Greek fries with the most technique is cutting the fries! There are two methods you can use: hand-cutting or using a fry cutter. Here’s what to know about how to cut fries by hand:

  • Watch the video first: Go and watch this video.
  • Make a base: Slice off the ends of each potato, then slice off part of the side to make a base.
  • Cut planks, then strips: Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long 3/8-inch wide strips. Repeat until all potatoes have been cut into fries!

A shortcut? You can use a fry cutter! It’s rather large so you’ll need to have good storage space. But it works like a charm! Here’s a link to the French fry cutter we use.

Mediterranean French fries

Tips for making Greek fries perfectly crispy

Last up: how to make these Greek fries perfectly crispy? Here are a few of the tips we use to make a crispy baked fry:

  • Soak the fries 10 minutes while the oven preheats. This gets the perfect soft inside and crisp exterior.
  • Use parchment paper. This helps with clean-up and makes for crispy bottoms. Don’t use a silicon baking sheet, or they’ll get too soggy.
  • Space apart as much as possible, keeping them in a single layer. No stacking! You need maximum space around each fry to get them crispy (even better, use a “half sheet” baking sheet that’s large enough to fit the entire oven rack).

And that’s it! We hope you love these Greek fries as much as we do!

This Greek fries recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, use dairy-free feta crumbles.

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Greek fries

Greek Fries


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 to 4
  • Diet: Vegetarian

Description

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs.


Ingredients

  • 6 medium Yukon gold potatoes (1 1/2  to 1 3/4 pounds)*
  • 2 tablespoons olive oil
  • 1 tablespoon homemade Greek Seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 cup feta crumbles
  • 2 tablespoons finely chopped curly parsley
  • 2 tablespoons finely chopped red onion
  • 4 lemon wedges, for serving
  • Optional: tzatziki, lemon dill sauce (our favorite), or aioli, for dipping

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Evenly space the oven racks to ensure even cooking.
  2. Meanwhile, cut the potatoes into fries: (Watch this video or use a fry cutter.) Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions!
  3. Soak in cold water (10 minutes): Place the cut fries into a medium bowl and rinse with cold water until water is clear. Then fill the bowl with cold water and allow to rest for 10 minutes (while the oven preheats). Then drain the potatoes and dry them thoroughly with a clean dish towel.
  4. Season the fries: Add the fries to a dry bowl and toss them with the olive oil, Greek seasoning and kosher salt. Line two baking sheets with parchment paper. Spread the fries in straight lines on the paper, placing them as far apart as possible.
  5. Bake: Bake the fries for 20 minutes. Take them out of the oven and carefully flip each fry. Return to oven (reversing the pans on top and bottom racks). Bake additional 8 to 10 minutes until they are crisp and golden brown, watching carefully as the bake time depends on the fry thickness and your oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
  6. Season: Taste and add a few more pinches salt if desired. 
  7. Garnish: Transfer fries to a platter and top with the feta cheese crumbles, breaking larger chunks into small pieces with your fingers. Add the finely chopped parsley and red onion. Serve with lemon wedges and tzatziki or lemon dill sauce.

Notes

*This makes a good amount of fries, but much less than a restaurant portion (that’s as intended!). The largest quantity of fries that fits on two baking sheets is 2 pounds, you can increase to that much if desired (adjust seasonings accordingly).

  • Category: Side dish
  • Method: Baked
  • Cuisine: Greek inspired

Keywords: Greek fries

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Quinoa Tabbouleh

Quinoa tabbouleh is always a hit, starring lemon and fresh herbs! This spin on the classic Middle Eastern salad is an easy healthy side dish. Are you a tabbouleh fan? This Middle Eastern salad is one of the tastiest salads there is. There’s something about the combination of herbaceous parsley, bright lemon and crunchy tomatoes and cucumber that makes magic. Traditional tabbouleh is made with bulgur wheat, a quick cooking whole grain. But seeing as quinoa is the grain of the moment…why not try it with quinoa? Turns out it works perfectly, making a delicious gluten free spin on this classic salad. What is tabbouleh? Tabbouleh is a Middle Eastern salad that’s made with fresh parsley, bulgur wheat, tomatoes, cucumbers, and seasoned with lemon juice and olive oil. Sometimes spelled tabouli or tabbouli, it’s a staple in Greek, Lebanese and Syrian cuisine. You’ll often see it alongside hummus and baba ganoush in a mezze platter. The fresh brightness of the lemon and parsley are the perfect contrast to more savory and heavy flavors. There is no “exact” science on how to make tabbouleh because every cook has their own recipe. We researched the traditional ingredients in tabouli and used those […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Quinoa tabbouleh is always a hit, starring lemon and fresh herbs! This spin on the classic Middle Eastern salad is an easy healthy side dish.

Quinoa tabbouleh

Are you a tabbouleh fan? This Middle Eastern salad is one of the tastiest salads there is. There’s something about the combination of herbaceous parsley, bright lemon and crunchy tomatoes and cucumber that makes magic. Traditional tabbouleh is made with bulgur wheat, a quick cooking whole grain. But seeing as quinoa is the grain of the moment…why not try it with quinoa? Turns out it works perfectly, making a delicious gluten free spin on this classic salad.

What is tabbouleh?

Tabbouleh is a Middle Eastern salad that’s made with fresh parsley, bulgur wheat, tomatoes, cucumbers, and seasoned with lemon juice and olive oil. Sometimes spelled tabouli or tabbouli, it’s a staple in Greek, Lebanese and Syrian cuisine. You’ll often see it alongside hummus and baba ganoush in a mezze platter. The fresh brightness of the lemon and parsley are the perfect contrast to more savory and heavy flavors.

There is no “exact” science on how to make tabbouleh because every cook has their own recipe. We researched the traditional ingredients in tabouli and used those as a basic for this quinoa version. The first time Alex and I had tabbouleh was back when we first met, at a Greek restaurant in our college town. I remember falling instantly in love with the herbaceous flavor of tabbouleh. (I fell in love with Alex much later!)

How to make quinoa tabbouleh

Ingredients in quinoa tabbouleh

This quinoa tabbouleh recipe is a spin on a traditional tabbouleh using quinoa instead of bulgur wheat! Using quinoa makes this into a gluten-free salad: and you also get all the nutritional benefits of quinoa. The advantage of bulgur wheat is that all you need to do is let it stand in boiling water for 10 minutes. The quinoa cooking process takes just a little longer! But it’s 100% worth the time. Combine the quinoa with these traditional tabbouleh ingredients to make a standout salad:

  • Quinoa
  • Curly parsley (that’s right: see below!)
  • Mint
  • Green onions
  • Tomatoes
  • English cucumber
  • Lemon juice
  • Olive oil
  • Salt and pepper

As a note: some tabbouleh recipes are almost 2/3 parsley with only a bit of the grain. Others are all whole grain and only a little bit of the herb. This quinoa tabbouleh recipe falls in the middle. We love parsley-forward tabbouleh recipes, but also wanted to have a good amount of quinoa. Speaking of parsley…

Curly parsley vs Italian parsley: which to use in tabbouleh?

There are two main types of parsley: curly and Italian parsley (also called “flat leaf”). The difference? Curly parsley has very curly leaves and tastes grassy; Italian parsley has leaves that are flat like cilantro and tastes bright and herbaceous. We used to adhere to the mantra that curly parsley is used only as decoration, not in cooking. Only use Italian parsley in your cooking, we’d say! But guess what: the best parsley to use in tabbouleh is curly parsley.

Why? Curly parsley has more texture. When you chop it, it remains light and fluffy, versus Italian parsley that is perfectly flat and can become soggy. Also: the flavor tastes like what you expect from a Greek or Lebanese restaurant. So lesson learned: use curly parsley!

You’ll need to buy quite a lot of parsley for this recipe. It takes a while to chop 2 cups of parsley: but never fear! All the work is worth it. You can use this How to Cut Cilantro video as a guide.

Curly parsley

Make the quinoa in advance if you have time

Cooking quinoa for the quinoa tabbouleh takes about 25 minutes total. You can cook it while you chop the veggies: but the easiest way to do it is cooking it in advance! Here’s why:

  • Making the quinoa in advance is helpful. You don’t want hot quinoa for tabbouleh, you need quinoa that’s room temperature or cold. Why? Right after you cook it, quinoa retains a lot of moisture. You’ll want the grains to dry out a bit so they don’t stick together. Also, the salad is served room temperature. So, the easiest way to make this salad is to cook the quinoa in advance and refrigerate.
  • Here’s a quick tip for cooling quinoa…fast! If you don’t think ahead, you can use this tip for cooling quinoa quickly. Spread it in a single layer on a baking sheet and pop it in the freezer for a few minutes. This allows the steam to dissipate and makes the cooling much faster than plopping it in a bowl.

How to make quinoa tabbouleh…a few more tips!

Once you’ve cooked the quinoa, tabbouleh is a breeze to whip up! The basic method for this recipe is very easy: cook quinoa, chop veggies, add dressing. But there are a few more things to note:

  • Chop the vegetables very finely. You’ll want the veggies to integrate into the texture of the salad well, so chop them as finely as you can.
  • Core and seed the tomatoes. Another tip for reducing moisture is coring and seeding the tomatoes when you chop them. This removes any soggy seeds from the salad. For more, go to How to Cut Tomatoes.
Quinoa tabbouleh

Storage info

Once you’ve mixed up a batch of this quinoa tabbouleh, you can use it as a healthy side dish for lunch and dinner recipes throughout the week! It stores refrigerated for about 3 to 4 days, and holds up pretty well.

How to serve quinoa tabbouleh

Tabbouleh is a fantastic healthy and easy side dish or appetizer for all sorts of meals. Some of our grain salad recipes can double as a main dish, but here we’d recommend keeping it as a side dish. It almost feels like a condiment like an Indian raita: it’s lovely to mix into the flavors already on your plate to bring a fresh brightness. Here are some ways we’d serve it!

This quinoa tabbouleh recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Quinoa tabbouleh

Quinoa Tabbouleh


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 to 8 servings
  • Diet: Vegan

Description

Quinoa tabbouleh is always a hit, starring lemon and fresh herbs! This spin on the classic Middle Eastern salad is an easy healthy side dish. 


Ingredients

  • 1 cup dry quinoa
  • 2 cups finely chopped curly parsley (2 bunches)
  • 1/4 cup chopped fresh mint
  • 3 green onions
  • 2 medium tomatoes, seeded and finely chopped (1 cup)
  • 1/2 English cucumber (1 cup finely chopped)
  • 6 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Make the quinoa: Rinse the quinoa using a fine mesh strainer, then drain it completely. Place it in a saucepan with 2 cups water and 1/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 17 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. 
  2. Cool the quinoa to room temperature: To do this quickly, dump the quinoa onto a baking sheet and spread it in an even layer. Pop it in the freezer for 2 to 3 minutes until cooled to room temperature. Or, you can make the quinoa in advance and let it sit at room temp or refrigerate until serving (it cools fastest spread on a baking sheet).
  3. Meanwhile, chop the vegetables: Finely chop the parsley and mint. Thinly slice the green onions. Finely chop the tomato, removing the core and seeds. Finely chop the cucumber (if you’re using a standard cucumber and not English cucumber, remove the seeds too.)
  4. Add the dressing: Juice the lemon and whisk it together with the olive oil. In a large bowl, toss the quinoa and vegetables with the dressing, kosher salt and pepper. Taste and adjust flavors as necessary. Serve immediately or refrigerate for 3 to 4 days.

  • Category: Side Dish
  • Method: Salad
  • Cuisine: Middle Eastern inspired

Keywords: Quinoa tabbouleh

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