Make your Greek Meal come alive


 yummy layers of vegetables, meat, cheese with
a custard topping!


We eat... then, We Dance!



Basic ingredients:

1 1/2 lbs - 2 lbs. Potatoes ( preferably 2 large)
2 lbs of zucchini!
2 lbs of ground round (beef or lamb)
6 eggs
3 cups cream
1 cup grated mozzarella
Grated Myzithra Cheese
1/2 cup flour
3 large sweet onions
heaping tablespoon of garlic
salt, pepper, ground nutmeg, cloves and cinnamon to taste*
olive oil
2 - 14.5 oz. cans of diced tomatoes


PAN 1: cut thinly eggplants, zucchini and potatoes horizontally and fry separately

PAN 2: Sauté onions, then add cooked ground round, diced tomatoes, crushed garlic
and spices

PAN 3: make a sauce out of flour and a little butter, then add cream and allow to cool...
once cooled add eggs and mix


Place a layer of potatoes, then eggplant, then zucchinis in the bottom of a large baking dish
Add a topping with meat mixture
Sprinkle with Mozzarella cheese and sprinkle with Myzithra

repeat layers

top with custard mixture

bake for about 50 minutes at 350 degrees
(raise temperature at end if more time is needed)




Finding the right sweet onions makes all the difference,
after all, you are going to use three of them!

sliced Potatoes, zucchinis, and egg plants
ready for the fryer



Although most Moussaka has a thrifty amount of meat,
 I add more!

Adding the tomatoes, onions and garlic along with our
spices fills the home with a wonderful aroma!

Frying up the Zucchinis!

Why does Greece so much remind me of the coast
of central California?

3 layers of veggies proceed the meat layer: first
 the potato, then the eggplant and finally the zucchini!

I cheat with a little mozzarella but top it off with some
authentic grated Myzithra ( a whey cheese made from
Sheep's milk!)

Here's what else you can make for your Greek Night Festivities!

Yummy Cheesy Triangles (Tiropetes)


Try some Mythos Beer!

Our Baklava recipe is best!

(Karen added some Brazil nuts to the recipe and it
was extraordinary! Nutty Heaven!)

Kristin and Karen enjoying life in Athens

Stuffed Grape vines (Dolmades)  topped with
Greek Yogurt
and a nice Greek Salad by Laura!

Oh yes, Greece saved an almost extinct variety of local
 grape with the introduction of this extraordinary wine
Simple Greek Summer Salad

cut three tomatoes into wedges
1 sliced red onion
1 sliced cucumber
take 2 green bell peppers and cut into rings
(cut horizontally, not top to bottom)
2 tablespoons vinegar ( Laura likes Italian wine vinegar)
salt and pepper to taste
6 tablespoons of olive oil
5 ounces or so of feta cheese
2 dozen Calamata olives
dried parsley and oregano


Place tomatoes, peppers, onions and cucumber into bowl

Mix salad dressing separately (olive oil, vinegar, salt and pepper)
pour over salad

Place crumbled feta cheese and olives on top

sprinkle with Parsley and Oregano