Of leeks

large leeks • ground meat (500 grams) • Carolina rice (about 320 grams) • fresh tomatoes, finely chopped • tomato paste • Salt, pepper, sweet paprika, parsley, to taste

cleaned spinach, cut in half (about 2.2 lbs uncleaned) (750 grams cleaned, 1 kilogram uncleaned) • garlic, finely chopped • leeks (white part only), sliced into thin rounds • green onions (white part only), finely chopped • small white onion, finely chopped • Carolina rice (about 6 oz or 170 grams) • olive oil (about 2 oz or 60 grams) • hot water (about 14 oz or 400 grams) • vegetable bouillon cube, fresh if possible • lemon juice, or to taste • Zest from half a small lemon • fresh dill, finely chopped •

large head of cabbage • Carolina rice (about 600 grams) • large onions, finely chopped • green onions, finely chopped • large leek, finely chopped • olive oil (about 120 ml) for sautéing • olive oil (about 240 ml) for the pot • dill, finely chopped • heaping teaspoons dried oregano • heaping teaspoons dried mint • Plenty of freshly ground black pepper • salt •

eggs • country sausage with orange or leek, sliced • tomato, finely chopped • ricotta cheese • red bell pepper • olive oil • Oregano • Salt, pepper

chickpeas • water for boiling • small leeks • medium potato • garlic • olive oil • fresh butter • chicken bouillon cubes • water (about 800 ml) • grated Parmesan or Pecorino cheese • olive oil for serving

pork leg, boneless, frozen for 20 minutes and cut into strips 2 inches x 1/4 inch • sesame oil • Sichuan pepper (or black pepper) • dark soy sauce • cornstarch • sugar • garlic, minced • red chili (with or without seeds) sliced thinly • sunflower oil • some chives cut into 3-inch pieces • green onions, white and light green parts only, sliced – keep the leaves finely chopped for garnishing the finished dish • leeks, white and light green parts only, cut diagonally into 1/3-inch slices

giant beans • Onions to taste • tomato sauce • tomato sauce with diced tomatoes • Garlic powder to taste • country sausages with leek • Salt • Pepper • dill • Knorr powder • Olive oil

About 2 1/2 cups cooked, drained chickpeas (about 400 grams) • yellow onion • green onions • large leek (white part only) • About 1 tablespoon fresh dill, mint, parsley, or to taste • little olive oil • About 1/4 teaspoon ground cumin (or 1/2 teaspoon for a stronger flavor) • About 1/2 teaspoon ground turmeric • baking powder • About 3 tablespoons flour (I usually use cornmeal) or fine semolina (I used semolina) • salt (chickpeas are already salted), pepper • Breadcrumbs, crushed crackers, or coarse semolina for coating

little olive oil • phyllo dough • spinach (about 1.5–2 kg) • –2 onions • ricotta cheese, grated (about 8.8 oz or 250 grams) • feta cheese, crumbled (about 17.5 oz or 500 grams) • –3 leeks • evaporated milk (about 8 fl oz or 240 ml) • eggs • little olive oil • Black pepper, to taste • –1 bunch fresh mint

Follow the step-by-step instructions for 'Perfect Country-Style Phyllo (Rolling Technique)' • fresh spinach, cleaned (or frozen spinach leaves, thawed and drained) (about 450 grams) • green onions • medium leek, finely chopped (use half the green part as well) • large fresh eggs • extra virgin olive oil • cow’s milk white cheese or crumbled feta (about 300-350 grams) • salt • black pepper

spinach (1 kg) (I used frozen spinach, thawed and well-drained) • plain yogurt (about 400 grams) • whole milk (about 400 grams) • green onions, finely chopped • leek (optional), white part only, finely chopped • dill, finely chopped • fine semolina (about 300 grams) • unsalted butter, melted (about 100 grams) • feta cheese, crumbled (about 200 grams) • ricotta cheese, crumbled (about 150 grams) • Salt and pepper

spinach, chopped and washed (500 grams) • large leek • green onions • small yellow onion, finely chopped • plain yogurt (200 grams) • all-purpose flour (200 grams) • baking powder • feta cheese, crumbled (200 grams) • Salt • Pepper • olive oil (half of a small glass) • eggs •

country-style phyllo dough or phyllo dough for pies • spinach (cleaned and well washed) (about 1 kg) • medium leeks, sliced (white and green parts) • large onion, finely chopped • green onions, sliced (white and green parts) • dill, torn by hand (not finely chopped) • mint, torn by hand • eggs • tangy feta cheese, crumbled by hand (about 400 grams) • Salt (use carefully if the feta is salty) • Plenty of freshly ground black pepper • olive oil for the filling (about 120 ml) •

all-purpose flour (about 3 cups/375 grams) • whole wheat flour (about 2 cups/250 grams) • salt • olive oil (120 ml) • Water, as needed to make a soft dough • spinach (600-800 grams) • large leeks • green onions • Dill • eggs • little grated dry mizithra cheese • feta cheese (250-300 grams) •

all-purpose flour or yellow flour (about 6 cups) • wine glass olive oil (about 1/3 cup or 80 ml) • vinegar or dry white wine • water glasses lukewarm water (about 1 1/4 cups or 300 ml) • salt, leveled • extra virgin olive oil (240 ml) • onion, finely chopped • green onions, finely chopped • large leek, thinly sliced • Swiss chard, roughly chopped (1 kg) • nettles, roughly chopped (500 grams) • spinach, roughly chopped (500 grams) •

romaine lettuce • dill • parsley • green onions • leek • oyster mushrooms (500 grams) • yellow rice (about 200 grams) • Salt • Pepper • bouillon cube (vegetable or chicken) • eggs (2 yolks, 1 white) • lemons

tricolor lentil rice blend with quinoa • cremini mushrooms, finely chopped • vegetable oil or extra virgin olive oil • fresh green onions, finely chopped • leek, finely chopped • garlic, minced • apple cider • carrots, thinly sliced • celery, finely chopped • tomato paste, dissolved at the bottom of the pot • dried thyme • tofu, cubed •

spinach (1 kg) • feta cheese or crumbled cheese (500 grams) • large yellow onions, finely chopped • green onions, finely chopped • leeks (white part only), finely chopped • chopped dill • black pepper – a little salt, depending on your cheese • eggs • You can use store-bought phyllo dough or make your own: • all-purpose flour (about 600 grams), plus more for rolling out • salt • olive oil (30 ml) •

dried mushrooms (10 grams) • olive oil (about 60 ml) • white mushrooms, cleaned and quartered (about 350 grams) • leek, finely chopped • green onions, thinly sliced • yellow onion, finely chopped • garlic clove, minced • chicken broth (about 1.2 liters) • romaine lettuce, cleaned and finely chopped • dill • chervil • egg yolks •

spinach (1 kg) • Carolina rice (about 200 grams) • yellow onion • green onions • leeks • Fresh dill • Juice of 1 lemon (add more if you like) • Salt • Pepper

lasagna noodles or 1 lb (500 grams) rigatoni • bell peppers (use yellow, orange, and red; avoid green) • eggplants • zucchini • olive oil (60 ml) • grated graviera or kasseri cheese (about 250 grams) • grated kefalotyri cheese (about 50 grams) • tomatoes, roughly chopped • garlic clove • olive oil (60 ml) • salt • pepper •

chickpeas, soaked overnight (about 500 grams) • baking soda • finely chopped parsley (or cilantro, or both) • finely chopped cilantro • finely chopped mint • green onions, finely chopped (or 1 large yellow onion, finely chopped) • garlic, finely chopped • cumin • Salt, pepper • flour, if needed • Optional: finely chopped carrot, leek, ginger, sesame seeds, paprika, red pepper flakes, ground cardamom, turmeric, balsamic vinegar, baking powder, breadcrumbs

eggs • cheese (about 500 grams, such as feta or a similar white cheese) • olive oil (240 ml) • leek • spinach (about 750 grams) • Salt • Pepper • all-purpose flour (about 500 grams) • grated kefalograviera cheese (or substitute with Parmesan, 100 grams) • Water,

phyllo dough for pies • cleaned spinach (about 1 kg) • green onions, finely chopped • leeks, finely chopped • dill, finely chopped (I use parsley instead because I don’t like dill) • eggs, lightly beaten • olive oil • –17.5 oz feta cheese, crumbled (300–500 grams) • soft Greek cheese (katiki Domokou) or 3.5 oz cream cheese (about 100 grams) • Salt • Pepper • Olive oil for brushing the phyllo

ready-made traditional phyllo dough (or any brand) • spinach, cleaned and finely chopped (about 1.5 kg) • green onions or 1 large yellow onion, finely chopped • leeks • large carrots • eggs, beaten • white cheese or crumbled feta cheese (about 300 grams) • shredded cheese (such as mozzarella or a mild white cheese, about 300 grams) • Salt, pepper, and fresh dill, finely chopped • baking pan, 12x16 inches (30x40 cm) • olive oil (about 240 ml)

all-purpose flour (about 500 grams) • salt • olive oil • vinegar • water (210 ml) • little oil for brushing • spinach (about 750 grams) • leek • green onions • parsley • dill • firm feta cheese (about 500 grams) •

spinach (500 grams) • feta cheese (300 grams) • egg • dill • parsley • leek • green onions • Salt, pepper, olive oil • little plain dry breadcrumbs • all-purpose flour (400 grams) • little salt • little olive oil •

flour (300 grams) • vinegar • salt • sugar • oil (50 grams) • plus 1 tablespoon water (130 grams) • spinach (250 grams) • feta cheese (250 grams) • trahana (100 grams) • leek • green onions • Pepper •

cleaned spinach, roughly chopped (2.9 lbs uncleaned) (1 kg cleaned, 1.3 kg uncleaned) • medium leeks, thinly sliced (about 1.1 lbs / 500 grams) • green onions, finely chopped (including green parts) • onions, grated • chopped dill • chopped fresh mint or 1 tablespoon dried mint • heaping tablespoons chopped parsley • large eggs, at room temperature, beaten • firm feta cheese, crumbled by hand or with a fork (550 grams) • trahana (or substitute with 1 cup fine bulgur or 1 cup cooked rice) (about 100 grams) • salt • black pepper •

kneading flour (about 4 cups) • wine glass olive oil (about 1/3 cup or 80 ml) • wine glass lukewarm water (about 1/3 cup or 80 ml) • vinegar • salt • spinach (about 2.2 pounds) • chervil • parsley • green onions • leek • pepper • olive oil •