Fasolakia Ladera Recipe

Green beans and potatoes, braised in a fresh tomato and extra virgin olive oil sauce is one of Greece’s most popular vegetarian dishes. This simple and flavoursome recipe is also a one pot wonder! 

  • 1 x kg green beans, washed & ends trimmed
  • 6 x baby potatoes, peeled & halved
  • 5 x ripe Roma tomatoes, blended into a sauce
  • 1 x Spanish onion, finely chopped
  • 2 x cloves garlic, finely chopped
  • salt & pepper to taste
  • 1/3 x cup extra virgin olive oil
  • 2 x cups water
  • Add oil to a large saucepan and add string beans. Saute for two minutes.
  • Add fresh tomato sauce, onion and garlic and saute for another few minutes. 
  • Add potatoes, zucchini, water, salt and pepper and stir.
  • Lower heat to medium and allow to cook with lid on, for an hour or until beans are tender and water has reduced. Stir frequently. 

*Recipe and Image by IN+SIGHTS GREECE © (Copyright) 

Giouvarlakia Recipe

This traditional Greek meatball soup finished off in a creamy egg lemon sauce is one of Greece’s most popular dishes in the cooler months. With a few key ingredients and very simple steps, you can create a beautiful meal for the entire family. 

  • 500 x grams lean minced beef
  • 1 x cup medium grain rice
  • 1/4 cup x parsley, chopped 
  • 1 x onion, chopped
  • 1 x clove garlic, chopped
  • 2 x lemons, juiced
  • 2 x eggs
  • 1/4 x cup olive oil
  • salt & pepper to taste
  • Place mince, chopped onion, rice, garlic and parsley in a large bowl.
  • Add salt, pepper and olive oil. 
  • Knead the mixture with your hands, until smooth in texture. 
  • Allow to rest in fridge for 10 minutes.
  • Fill a large pot 3/4 of the way with water and bring to a boil.
  • Add the meatballs gently, one by one, using a spoon. 
  • Lower heat to medium and allow to simmer for 50 minutes. 
  • To make the lemon sauce, crack the eggs in a bowl and whisk. Add lemon juice and whisk well. 
  • Add 2 x ladles of juice from the soup into bowl and whisk thoroughly and quickly. 
  • Stir the egg lemon sauce into soup and cook for another couple of minutes on low heat. 

Recipe and Image by IN+SIGHTS GREECE © (Copyright) 

Classic Pastitsio Recipe

Pastitsio is a classic and traditional Greek dish, full of richly flavoured meat, pasta and béchamel sauce.

Here is our delicious family recipe for Greece’s ultimate comfort food!


The Meat Sauce

– 1/2 kilo of beef mince

– 1 x white onion, chopped

– 2 x cloves of garlic

– 2 x tablespoons chopped parsley

– 5 x freshly grated tomatoes

– 1 x tablespoon tomato paste

– 1/3 cup of olive oil

– salt and pepper to paste

The Pasta

– 6oo grams pasta

– 2 x eggs

– 2 tablespoons olive oil

– 1/4 cup of Parmesan cheese

– salt

The Béchamel Sauce

-1.2 litres of full cream milk

– 1 cup of all purpose flour

– 3/4 cup of Parmesan cheese

– 3 tablespoons unsalted butter

– 3 x eggs

– salt and pepper to taste


– Heat olive oil in a large pan and sauté the diced onion over medium heat. Add the beef mince to pan and break it up thoroughly. Keep stirring constantly over a medium/high heat for 5 minutes or until meat is browned.

– Once the meat is ready, add the garlic, grated tomatoes and tomato paste to the pan along with salt and pepper to taste, and mix well. Bring to a boil and make sure to immerse them in the sauce, then reduce the heat to medium/low. Simmer for about 30 minutes or so. Stir the sauce occasionally. When ready, the meat will have absorbed the liquid.

– Bring a large pot of water with a tablespoon of salt to a boil, add the pasta to water and boil until soft but not fully cooked (about 3/4 of the suggested cooking time on the package).

– While the pasta is cooking, make the béchamel sauce. Start by melting the butter in a deep saucepan filled with the milk over a medium heat, then, using a whisk slowly incorporate the dissolved flour (dissolve with a dash of milk) by adding it to the melted butter in stages while stirring continually to avoid the formation of lumps. Continue to constantly stir the butter and flour to ensure a smooth consistency. Remove the saucepan from the heat and add the grated Parmesan cheese and eggs while continuing to rapidly stir the mixture. Set aside when smooth.

– Drain the water completely from the pasta pot and return pot with pasta to the heat, add olive oil to the pasta and mix well. Remove the pot from the heat, let stand for a few minutes to cool and then add the egg to the pasta, along with the ¼ cup of grated Parmesan cheese and mix well, then set aside.

– Rub a little olive into the sides and bottom of your baking dish, and then add about two-thirds of the pasta to the dish to form a bottom layer. Make sure to spread the pasta evenly in order to completely cover the bottom of the dish, make sure not to leave any empty spaces.

– Spread the meat sauce over the pasta layer, ensuring to distribute it evenly and right to the edges of the dish.

– Add the remaining pasta over the top of the meat layer.

– Pour the béchamel sauce over final pasta layer, make sure to cover the entire surface area of the dish.

– Place the dish uncovered in a pre-heated oven (180°C) and bake for approximately 50 minutes, or until the béchamel sauce is golden brown.

– Allow it to cool before cutting and serving.

*Recipe & Images by IN+SIGHTS GREECE © (Copyright) 

Traditional Manestra Recipe

This pasta with fresh tomato sauce dish is a one-pot wonder known as Manestra, Kritharaki or Orzo. With just a few simple ingredients you can whip up this delicious and popular Greek recipe in less than an hour! 


1/2 x cup olive oil

500 x grams Orzo

5 x ripe tomatoes

1 x large Spanish onion

2 x cloves garlic

Salt & pepper to taste

1.5 x litres water

Feta (optional)


-Blend or grate tomatoes and set aside. 

-Finely chop onion and garlic.

-Heat oil in a deep saucepan and sauté onion and garlic for a minute.

-Add blended tomatoes and allow to cook for about 5 minutes on medium/high heat.

-Add Orzo and pour in water. Add salt and pepper and stir. 

-Allow to cook for around 30 minutes on medium heat and stir frequently so it won’t stick. If liquid reduces quickly, add more water. 

Tip: Sprinkle some Feta on top for some extra flavour!

*Recipe and Image by IN+SIGHTS GREECE © (Copyright)