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6 Greek Dishes That Make Austerity Delicious

6 Greek Dishes That Make Austerity Delicious

These recipes are as fiscally responsible as they are delicious

In light of the current economic woes taking place in Greece, it’s hard not to think about your own finances and how you can cut back on spending. To help give you a little push, we’ve compiled a list of exciting and delicious recipes that won’t require a bailout.

Click here to view the 6 Greek Dishes That Make Austerity Delicious Slideshow

Greece’s cuisine has long been under the influence of surrounding areas and reflects many attributes found from places such as Rome, Turkey, and beyond. At its core, the cuisine is simple yet elegant; using basic ingredients to create robust and memorable dishes, most of which can be made at a small cost.

A delicious frittata recipe takes commonly used Greek ingredients and inserts them into a breakfast staple, while the Greek sandwich bites are an easy and affordable way to feed a crowd. To whip up something that is tasty and will last you the week, the Avgolemono soup is a traditional Greek dish that calls for readily available ingredients to create a soup that has depth and flavor. No matter what the occasion or what you’re craving, these mouthwatering Greek recipes won’t make you break the bank.


Greek Baked Orzo

I made the Greek Baked Orzo last night and it was delicious. My husband had two servings. Great one pot dish and very tasty too. Definitely will be making it again.

This recipe is sponsored by DeLallo

Lightly tomato-sauced-up orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill is something that I am never disappointed to eat on a chilly weeknight in November.

In fact, it is kind of the perfect thing for that still-needs-something-cozy-but-already-overdid-it-on-the-old-favorites time of year, which seems to be about now. The soups have been made, the curries have been devoured, the tacos have been on repeat, and now it’s just a good time to introduce something fresh, zippy, and different.

Honorable mention to the health factor here, because this recipe is full of kale, red peppers, tomatoes, and chickpeas if you wish. All these flavor-rich, cozy veggies provide a good contrast to some of the more, what’s a good word here, comforting? heavy? buttery? recipes that seem to get put on repeat every weekend.

Healthy? Cozy? This one can check both boxes for us.

The thing about orzo is that it’s one of those types of pasta that can kind of get lost in obscurity, but whenever I make it I find myself thinking: I NEED TO MAKE THAT MORE.

I use (and have used, for a long time!) DeLallo pastas, and orzo is no exception. DeLallo also makes tomato paste, fire-roasted tomatoes, and canned chickpeas, all of which were put to use for this Greek Baked Orzo masterpiece.

The whole process of making this recipe is so simple and the flavor… the flavor! It honestly had me snacking on the last orzo bits straight out of the pan. Like, the little semi-browned bits that were stuck to the edges after baking? I know you know what I’m talking about.

This recipe practically requires that you make it your own – add some chicken meatballs, rotisserie chicken, chickpeas, more vegetables, kalamata olives. You are ready to take this and run.

Also: having a strange craving for no-knead bread with this, which doesn’t exactly make sense but also with olive oil for dipping and some extra orzo for scooping… definitely does make sense.


Greek Baked Orzo

I made the Greek Baked Orzo last night and it was delicious. My husband had two servings. Great one pot dish and very tasty too. Definitely will be making it again.

This recipe is sponsored by DeLallo

Lightly tomato-sauced-up orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill is something that I am never disappointed to eat on a chilly weeknight in November.

In fact, it is kind of the perfect thing for that still-needs-something-cozy-but-already-overdid-it-on-the-old-favorites time of year, which seems to be about now. The soups have been made, the curries have been devoured, the tacos have been on repeat, and now it’s just a good time to introduce something fresh, zippy, and different.

Honorable mention to the health factor here, because this recipe is full of kale, red peppers, tomatoes, and chickpeas if you wish. All these flavor-rich, cozy veggies provide a good contrast to some of the more, what’s a good word here, comforting? heavy? buttery? recipes that seem to get put on repeat every weekend.

Healthy? Cozy? This one can check both boxes for us.

The thing about orzo is that it’s one of those types of pasta that can kind of get lost in obscurity, but whenever I make it I find myself thinking: I NEED TO MAKE THAT MORE.

I use (and have used, for a long time!) DeLallo pastas, and orzo is no exception. DeLallo also makes tomato paste, fire-roasted tomatoes, and canned chickpeas, all of which were put to use for this Greek Baked Orzo masterpiece.

The whole process of making this recipe is so simple and the flavor… the flavor! It honestly had me snacking on the last orzo bits straight out of the pan. Like, the little semi-browned bits that were stuck to the edges after baking? I know you know what I’m talking about.

This recipe practically requires that you make it your own – add some chicken meatballs, rotisserie chicken, chickpeas, more vegetables, kalamata olives. You are ready to take this and run.

Also: having a strange craving for no-knead bread with this, which doesn’t exactly make sense but also with olive oil for dipping and some extra orzo for scooping… definitely does make sense.


Greek Baked Orzo

I made the Greek Baked Orzo last night and it was delicious. My husband had two servings. Great one pot dish and very tasty too. Definitely will be making it again.

This recipe is sponsored by DeLallo

Lightly tomato-sauced-up orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill is something that I am never disappointed to eat on a chilly weeknight in November.

In fact, it is kind of the perfect thing for that still-needs-something-cozy-but-already-overdid-it-on-the-old-favorites time of year, which seems to be about now. The soups have been made, the curries have been devoured, the tacos have been on repeat, and now it’s just a good time to introduce something fresh, zippy, and different.

Honorable mention to the health factor here, because this recipe is full of kale, red peppers, tomatoes, and chickpeas if you wish. All these flavor-rich, cozy veggies provide a good contrast to some of the more, what’s a good word here, comforting? heavy? buttery? recipes that seem to get put on repeat every weekend.

Healthy? Cozy? This one can check both boxes for us.

The thing about orzo is that it’s one of those types of pasta that can kind of get lost in obscurity, but whenever I make it I find myself thinking: I NEED TO MAKE THAT MORE.

I use (and have used, for a long time!) DeLallo pastas, and orzo is no exception. DeLallo also makes tomato paste, fire-roasted tomatoes, and canned chickpeas, all of which were put to use for this Greek Baked Orzo masterpiece.

The whole process of making this recipe is so simple and the flavor… the flavor! It honestly had me snacking on the last orzo bits straight out of the pan. Like, the little semi-browned bits that were stuck to the edges after baking? I know you know what I’m talking about.

This recipe practically requires that you make it your own – add some chicken meatballs, rotisserie chicken, chickpeas, more vegetables, kalamata olives. You are ready to take this and run.

Also: having a strange craving for no-knead bread with this, which doesn’t exactly make sense but also with olive oil for dipping and some extra orzo for scooping… definitely does make sense.


Greek Baked Orzo

I made the Greek Baked Orzo last night and it was delicious. My husband had two servings. Great one pot dish and very tasty too. Definitely will be making it again.

This recipe is sponsored by DeLallo

Lightly tomato-sauced-up orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill is something that I am never disappointed to eat on a chilly weeknight in November.

In fact, it is kind of the perfect thing for that still-needs-something-cozy-but-already-overdid-it-on-the-old-favorites time of year, which seems to be about now. The soups have been made, the curries have been devoured, the tacos have been on repeat, and now it’s just a good time to introduce something fresh, zippy, and different.

Honorable mention to the health factor here, because this recipe is full of kale, red peppers, tomatoes, and chickpeas if you wish. All these flavor-rich, cozy veggies provide a good contrast to some of the more, what’s a good word here, comforting? heavy? buttery? recipes that seem to get put on repeat every weekend.

Healthy? Cozy? This one can check both boxes for us.

The thing about orzo is that it’s one of those types of pasta that can kind of get lost in obscurity, but whenever I make it I find myself thinking: I NEED TO MAKE THAT MORE.

I use (and have used, for a long time!) DeLallo pastas, and orzo is no exception. DeLallo also makes tomato paste, fire-roasted tomatoes, and canned chickpeas, all of which were put to use for this Greek Baked Orzo masterpiece.

The whole process of making this recipe is so simple and the flavor… the flavor! It honestly had me snacking on the last orzo bits straight out of the pan. Like, the little semi-browned bits that were stuck to the edges after baking? I know you know what I’m talking about.

This recipe practically requires that you make it your own – add some chicken meatballs, rotisserie chicken, chickpeas, more vegetables, kalamata olives. You are ready to take this and run.

Also: having a strange craving for no-knead bread with this, which doesn’t exactly make sense but also with olive oil for dipping and some extra orzo for scooping… definitely does make sense.


Greek Baked Orzo

I made the Greek Baked Orzo last night and it was delicious. My husband had two servings. Great one pot dish and very tasty too. Definitely will be making it again.

This recipe is sponsored by DeLallo

Lightly tomato-sauced-up orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill is something that I am never disappointed to eat on a chilly weeknight in November.

In fact, it is kind of the perfect thing for that still-needs-something-cozy-but-already-overdid-it-on-the-old-favorites time of year, which seems to be about now. The soups have been made, the curries have been devoured, the tacos have been on repeat, and now it’s just a good time to introduce something fresh, zippy, and different.

Honorable mention to the health factor here, because this recipe is full of kale, red peppers, tomatoes, and chickpeas if you wish. All these flavor-rich, cozy veggies provide a good contrast to some of the more, what’s a good word here, comforting? heavy? buttery? recipes that seem to get put on repeat every weekend.

Healthy? Cozy? This one can check both boxes for us.

The thing about orzo is that it’s one of those types of pasta that can kind of get lost in obscurity, but whenever I make it I find myself thinking: I NEED TO MAKE THAT MORE.

I use (and have used, for a long time!) DeLallo pastas, and orzo is no exception. DeLallo also makes tomato paste, fire-roasted tomatoes, and canned chickpeas, all of which were put to use for this Greek Baked Orzo masterpiece.

The whole process of making this recipe is so simple and the flavor… the flavor! It honestly had me snacking on the last orzo bits straight out of the pan. Like, the little semi-browned bits that were stuck to the edges after baking? I know you know what I’m talking about.

This recipe practically requires that you make it your own – add some chicken meatballs, rotisserie chicken, chickpeas, more vegetables, kalamata olives. You are ready to take this and run.

Also: having a strange craving for no-knead bread with this, which doesn’t exactly make sense but also with olive oil for dipping and some extra orzo for scooping… definitely does make sense.


Greek Baked Orzo

I made the Greek Baked Orzo last night and it was delicious. My husband had two servings. Great one pot dish and very tasty too. Definitely will be making it again.

This recipe is sponsored by DeLallo

Lightly tomato-sauced-up orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill is something that I am never disappointed to eat on a chilly weeknight in November.

In fact, it is kind of the perfect thing for that still-needs-something-cozy-but-already-overdid-it-on-the-old-favorites time of year, which seems to be about now. The soups have been made, the curries have been devoured, the tacos have been on repeat, and now it’s just a good time to introduce something fresh, zippy, and different.

Honorable mention to the health factor here, because this recipe is full of kale, red peppers, tomatoes, and chickpeas if you wish. All these flavor-rich, cozy veggies provide a good contrast to some of the more, what’s a good word here, comforting? heavy? buttery? recipes that seem to get put on repeat every weekend.

Healthy? Cozy? This one can check both boxes for us.

The thing about orzo is that it’s one of those types of pasta that can kind of get lost in obscurity, but whenever I make it I find myself thinking: I NEED TO MAKE THAT MORE.

I use (and have used, for a long time!) DeLallo pastas, and orzo is no exception. DeLallo also makes tomato paste, fire-roasted tomatoes, and canned chickpeas, all of which were put to use for this Greek Baked Orzo masterpiece.

The whole process of making this recipe is so simple and the flavor… the flavor! It honestly had me snacking on the last orzo bits straight out of the pan. Like, the little semi-browned bits that were stuck to the edges after baking? I know you know what I’m talking about.

This recipe practically requires that you make it your own – add some chicken meatballs, rotisserie chicken, chickpeas, more vegetables, kalamata olives. You are ready to take this and run.

Also: having a strange craving for no-knead bread with this, which doesn’t exactly make sense but also with olive oil for dipping and some extra orzo for scooping… definitely does make sense.


Greek Baked Orzo

I made the Greek Baked Orzo last night and it was delicious. My husband had two servings. Great one pot dish and very tasty too. Definitely will be making it again.

This recipe is sponsored by DeLallo

Lightly tomato-sauced-up orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill is something that I am never disappointed to eat on a chilly weeknight in November.

In fact, it is kind of the perfect thing for that still-needs-something-cozy-but-already-overdid-it-on-the-old-favorites time of year, which seems to be about now. The soups have been made, the curries have been devoured, the tacos have been on repeat, and now it’s just a good time to introduce something fresh, zippy, and different.

Honorable mention to the health factor here, because this recipe is full of kale, red peppers, tomatoes, and chickpeas if you wish. All these flavor-rich, cozy veggies provide a good contrast to some of the more, what’s a good word here, comforting? heavy? buttery? recipes that seem to get put on repeat every weekend.

Healthy? Cozy? This one can check both boxes for us.

The thing about orzo is that it’s one of those types of pasta that can kind of get lost in obscurity, but whenever I make it I find myself thinking: I NEED TO MAKE THAT MORE.

I use (and have used, for a long time!) DeLallo pastas, and orzo is no exception. DeLallo also makes tomato paste, fire-roasted tomatoes, and canned chickpeas, all of which were put to use for this Greek Baked Orzo masterpiece.

The whole process of making this recipe is so simple and the flavor… the flavor! It honestly had me snacking on the last orzo bits straight out of the pan. Like, the little semi-browned bits that were stuck to the edges after baking? I know you know what I’m talking about.

This recipe practically requires that you make it your own – add some chicken meatballs, rotisserie chicken, chickpeas, more vegetables, kalamata olives. You are ready to take this and run.

Also: having a strange craving for no-knead bread with this, which doesn’t exactly make sense but also with olive oil for dipping and some extra orzo for scooping… definitely does make sense.


Greek Baked Orzo

I made the Greek Baked Orzo last night and it was delicious. My husband had two servings. Great one pot dish and very tasty too. Definitely will be making it again.

This recipe is sponsored by DeLallo

Lightly tomato-sauced-up orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill is something that I am never disappointed to eat on a chilly weeknight in November.

In fact, it is kind of the perfect thing for that still-needs-something-cozy-but-already-overdid-it-on-the-old-favorites time of year, which seems to be about now. The soups have been made, the curries have been devoured, the tacos have been on repeat, and now it’s just a good time to introduce something fresh, zippy, and different.

Honorable mention to the health factor here, because this recipe is full of kale, red peppers, tomatoes, and chickpeas if you wish. All these flavor-rich, cozy veggies provide a good contrast to some of the more, what’s a good word here, comforting? heavy? buttery? recipes that seem to get put on repeat every weekend.

Healthy? Cozy? This one can check both boxes for us.

The thing about orzo is that it’s one of those types of pasta that can kind of get lost in obscurity, but whenever I make it I find myself thinking: I NEED TO MAKE THAT MORE.

I use (and have used, for a long time!) DeLallo pastas, and orzo is no exception. DeLallo also makes tomato paste, fire-roasted tomatoes, and canned chickpeas, all of which were put to use for this Greek Baked Orzo masterpiece.

The whole process of making this recipe is so simple and the flavor… the flavor! It honestly had me snacking on the last orzo bits straight out of the pan. Like, the little semi-browned bits that were stuck to the edges after baking? I know you know what I’m talking about.

This recipe practically requires that you make it your own – add some chicken meatballs, rotisserie chicken, chickpeas, more vegetables, kalamata olives. You are ready to take this and run.

Also: having a strange craving for no-knead bread with this, which doesn’t exactly make sense but also with olive oil for dipping and some extra orzo for scooping… definitely does make sense.


Greek Baked Orzo

I made the Greek Baked Orzo last night and it was delicious. My husband had two servings. Great one pot dish and very tasty too. Definitely will be making it again.

This recipe is sponsored by DeLallo

Lightly tomato-sauced-up orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill is something that I am never disappointed to eat on a chilly weeknight in November.

In fact, it is kind of the perfect thing for that still-needs-something-cozy-but-already-overdid-it-on-the-old-favorites time of year, which seems to be about now. The soups have been made, the curries have been devoured, the tacos have been on repeat, and now it’s just a good time to introduce something fresh, zippy, and different.

Honorable mention to the health factor here, because this recipe is full of kale, red peppers, tomatoes, and chickpeas if you wish. All these flavor-rich, cozy veggies provide a good contrast to some of the more, what’s a good word here, comforting? heavy? buttery? recipes that seem to get put on repeat every weekend.

Healthy? Cozy? This one can check both boxes for us.

The thing about orzo is that it’s one of those types of pasta that can kind of get lost in obscurity, but whenever I make it I find myself thinking: I NEED TO MAKE THAT MORE.

I use (and have used, for a long time!) DeLallo pastas, and orzo is no exception. DeLallo also makes tomato paste, fire-roasted tomatoes, and canned chickpeas, all of which were put to use for this Greek Baked Orzo masterpiece.

The whole process of making this recipe is so simple and the flavor… the flavor! It honestly had me snacking on the last orzo bits straight out of the pan. Like, the little semi-browned bits that were stuck to the edges after baking? I know you know what I’m talking about.

This recipe practically requires that you make it your own – add some chicken meatballs, rotisserie chicken, chickpeas, more vegetables, kalamata olives. You are ready to take this and run.

Also: having a strange craving for no-knead bread with this, which doesn’t exactly make sense but also with olive oil for dipping and some extra orzo for scooping… definitely does make sense.


Greek Baked Orzo

I made the Greek Baked Orzo last night and it was delicious. My husband had two servings. Great one pot dish and very tasty too. Definitely will be making it again.

This recipe is sponsored by DeLallo

Lightly tomato-sauced-up orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill is something that I am never disappointed to eat on a chilly weeknight in November.

In fact, it is kind of the perfect thing for that still-needs-something-cozy-but-already-overdid-it-on-the-old-favorites time of year, which seems to be about now. The soups have been made, the curries have been devoured, the tacos have been on repeat, and now it’s just a good time to introduce something fresh, zippy, and different.

Honorable mention to the health factor here, because this recipe is full of kale, red peppers, tomatoes, and chickpeas if you wish. All these flavor-rich, cozy veggies provide a good contrast to some of the more, what’s a good word here, comforting? heavy? buttery? recipes that seem to get put on repeat every weekend.

Healthy? Cozy? This one can check both boxes for us.

The thing about orzo is that it’s one of those types of pasta that can kind of get lost in obscurity, but whenever I make it I find myself thinking: I NEED TO MAKE THAT MORE.

I use (and have used, for a long time!) DeLallo pastas, and orzo is no exception. DeLallo also makes tomato paste, fire-roasted tomatoes, and canned chickpeas, all of which were put to use for this Greek Baked Orzo masterpiece.

The whole process of making this recipe is so simple and the flavor… the flavor! It honestly had me snacking on the last orzo bits straight out of the pan. Like, the little semi-browned bits that were stuck to the edges after baking? I know you know what I’m talking about.

This recipe practically requires that you make it your own – add some chicken meatballs, rotisserie chicken, chickpeas, more vegetables, kalamata olives. You are ready to take this and run.

Also: having a strange craving for no-knead bread with this, which doesn’t exactly make sense but also with olive oil for dipping and some extra orzo for scooping… definitely does make sense.


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